Fuggle
Active Member
- Joined
- 23/12/10
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Hi Guys,
Friday I ordered the grain bill for a BDSA from Colin @ The Brew Shop.
I decided to tackle Jamil Zainasheff's version.
The recipe calls for Special B, but he didn't have it, so I left it out.
It should also only have 70 grams of Hallertauer. I brought a 90 gram pack, so I chucked the last 20 grams in @ 20 minutes as well as a Whirlfloc. I threw a whole tablet in this time, just for the hell of it,,, boy did it frough up lol...
6.80 kg Pilsner (Weyermann)
1.30 kg Munich Malt
0.45 kg Aromatic Malt
0.45 kg Caramunich Malt
0.25 kg Melanoidin
0.25 kg Wheat Malt
70.00 gm Hallertauer [4.70 %] (60 min) Hops 23.9 IBU
20.00 gm Hallertauer [4.70 %] (20 min) Hops 4.1 IBU
1.00 items Whirlfloc Tablet (Boil 20.0 min) Misc
0.50 kg Candi Sugar, Dark (275.0 SRM) Sugar 5.00 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
Brew day,
I added 20 litres of water into my mash tun @ around 73c.
I doughed in @ 71c
I mashed @ 65c for 60 minutes
After 60 minutes I raised the temp to 67c for 10 minutes
I lautered as much as I could, which was around 15 litres
I then added another 9 litres of water @ around 90c for another 15 minutes
I lautered again and took about 4-6 litres or wort.
Fired up my kettle and boiled for 90 minutes.
15 minutes to go I added my copper immersion chiller and cooled the wort down to about 35c.
I let it sit over night in my glass carboy, and this morning I pitched the yeast.
I took a gravity reading this morning temp @ around 24c and got a reading of 10.80
Cheers
Friday I ordered the grain bill for a BDSA from Colin @ The Brew Shop.
I decided to tackle Jamil Zainasheff's version.
The recipe calls for Special B, but he didn't have it, so I left it out.
It should also only have 70 grams of Hallertauer. I brought a 90 gram pack, so I chucked the last 20 grams in @ 20 minutes as well as a Whirlfloc. I threw a whole tablet in this time, just for the hell of it,,, boy did it frough up lol...
6.80 kg Pilsner (Weyermann)
1.30 kg Munich Malt
0.45 kg Aromatic Malt
0.45 kg Caramunich Malt
0.25 kg Melanoidin
0.25 kg Wheat Malt
70.00 gm Hallertauer [4.70 %] (60 min) Hops 23.9 IBU
20.00 gm Hallertauer [4.70 %] (20 min) Hops 4.1 IBU
1.00 items Whirlfloc Tablet (Boil 20.0 min) Misc
0.50 kg Candi Sugar, Dark (275.0 SRM) Sugar 5.00 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
Brew day,
I added 20 litres of water into my mash tun @ around 73c.
I doughed in @ 71c
I mashed @ 65c for 60 minutes
After 60 minutes I raised the temp to 67c for 10 minutes
I lautered as much as I could, which was around 15 litres
I then added another 9 litres of water @ around 90c for another 15 minutes
I lautered again and took about 4-6 litres or wort.
Fired up my kettle and boiled for 90 minutes.
15 minutes to go I added my copper immersion chiller and cooled the wort down to about 35c.
I let it sit over night in my glass carboy, and this morning I pitched the yeast.
I took a gravity reading this morning temp @ around 24c and got a reading of 10.80
Cheers