Dazza_devil
Well-Known Member
- Joined
- 18/2/08
- Messages
- 1,579
- Reaction score
- 4
Brewer's Notes
3 litre starter of WY1272 pitched and fermented at 17 degrees C. Zero minute addition of Crystal hops was actually a dry-hop addition at 8 days into fermentation at which point the temp was bumped to 20 degrees C. Cold Crashed to 1.5 degrees C @ day 15 and bottled @ day 19.
F.G was around 1.020 and the batch was bulk primed with 160g of dextrose.
F.G was around 1.020 and the batch was bulk primed with 160g of dextrose.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
0.4 kg | Weyermann Caramunich III | |
0.15 kg | Weyermann Caraamber | |
0.14 kg | Weyermann Carared | |
4 kg | Generic DME - Light | |
0.75 kg | Dextrose |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
35 g | Magnum (Pellet, 14.0AA%, 60mins) | |||
30 g | Crystal (Pellet, 3.5AA%, 20mins) | |||
30 g | Crystal (Pellet, 3.5AA%, 5mins) | |||
30 g | Crystal (Pellet, 3.5AA%, 0mins) |
Yeast
3000 ml | Wyeast Labs 1272 - American Ale II |
27L Batch Size
Brew Details
- Original Gravity 1.074 (calc)
- Final Gravity 1.019 (calc)
- Bitterness 46.1 IBU
- Efficiency 75%
- Alcohol 7.17%
- Colour 24 EBC
- Batch Size 27L
Fermentation
- Primary 19 days
- Conditioning 4 days