Eleventh Hour Dr Smurto

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Dan Pratt

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After a long wait my 20lt BM arrived and I planned a DSGA for her maiden voyage.



Recipe Specifications--------------------------
Boil Size: 32 l
Post Boil Volume: 27 l
Batch Size (fermenter): 23 l
Estimated OG: 1.049
Color: 19 SRM
IBU: 29 IBUs
Efficiency: 80. 00 %
Boil Time: 65 Minutes

Ingredients:------------
2.8kg Premium Pilsner GER
0.95kg Pale Wheat GER
1.10 kg Munich Light
0.20 kg Caramunich T2
34g Amarillo @ 20mins 19 Ibu
27g Amarillo @ 10mins 9 Ibu
27gAmarilloa @ 1min 1Ibu

Total Grain Weight: 5.15kg----------------------------
Mash in @ 40 Hydration rest @ 40 10 mins
Protein rest @ 52 15 mins
B amalayse @ 66 60 mins
A amalayse @ 72 15 mins
Mash out @ 78 15 mins
Wyeast 1272 - American Ale 2 - Nov 2012
Stir plate with 1lt starter

I used my newly made immersion chiller to cool after boil.18meters of 1/2 inch copper pipe running 15 litres per minute 23 degree waterWhirlpool the wort, chilled from 100 to 50 in 3 mins 20 sec......took another 15 mins to get to pitching temp 25, which was a little high.
 
After a long wait my 20lt BM arrived and I planned a DSGA for her maiden voyage.



Recipe Specifications--------------------------
Boil Size: 32 l
Post Boil Volume: 27 l
Batch Size (fermenter): 23 l
Estimated OG: 1.049
Color: 19 SRM
IBU: 29 IBUs
Efficiency: 80. 00 %
Boil Time: 65 Minutes

Ingredients:------------
2.8kg Premium Pilsner GER
0.95kg Pale Wheat GER
1.10 kg Munich Light
0.20 kg Caramunich T2
34g Amarillo @ 20mins 19 Ibu
27g Amarillo @ 10mins 9 Ibu
27gAmarilloa @ 1min 1Ibu

Total Grain Weight: 5.15kg----------------------------
Mash in @ 40 Hydration rest @ 40 10 mins
Protein rest @ 52 15 mins
B amalayse @ 66 60 mins
A amalayse @ 72 15 mins
Mash out @ 78 15 mins
Wyeast 1272 - American Ale 2 - Nov 2012
Stir plate with 1lt starter

I used my newly made immersion chiller to cool after boil.18meters of 1/2 inch copper pipe running 15 litres per minute 23 degree waterWhirlpool the wort, chilled from 100 to 50 in 3 mins 20 sec......took another 15 mins to get to pitching temp 25, which was a little high.




Im confused even though I have brewed that recips a few times. It WILL make beer, of that I am sure
 
Hey, it's here! So rad! Congrats on the BM. The recirc rig has been butchered slightly since you last saw it, but its churning out some quality beers!
 
Potentially an inebriated post at 12:06....

:beerbang:

+1


but incase its for other reasons.

its called 11th hr because i knew that it would be getting pitched with yeast at around 11pm plus the Hop schedule has been moved to all LATE hoping at 20mins, 10mins and 1 min with teh same IBU rating.
 

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