I know I've asked for feedback on quite a few recipes lately, but I've given myself the massive responsibility of providing the beer for our family Christmas this year (15+ people with >50% drinking beer), so I want to provide a few options (lager, ales etc).
This is what I've come up with so far:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Big Knobs Brewey House Lager
Brewer:
Asst Brewer:
Style: Oktoberfest/Märzen
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.054 SG
Estimated Color: 18.5 EBC
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 79.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.41 kg Munich I (Weyermann) (14.0 EBC) Grain 1 45.0 %
2.41 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 45.0 %
0.54 kg Caraamber (Weyermann) (70.9 EBC) Grain 3 10.0 %
40.00 g Saaz [3.75 %] - Boil 60.0 min Hop 4 15.7 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
50.00 g Saaz [3.75 %] - Boil 10.0 min Hop 6 9.2 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.35 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.95 l of water at 70.8 C 66.0 C 60 min
Mash Out Add 0.00 l of water at 75.0 C 75.0 C 20 min
Sparge: Fly sparge with 14.52 l water at 75.0 C
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Does this look about right?
What about the fermentation profile?
I'm thinking:
1. pitch at 16 degrees for 24 hours
2. drop to 12 degrees until gravity of 1.020 reached
3. raise to 18 degrees for 24 - 48 hours
4. drop back to 12 degrees
5. drop by 1 degree every 24 hours, finishing at 2 degrees
6. lager at 2 degrees for 14 days
7. bottle and store in fridge
Am I on the right track?
This is what I've come up with so far:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Big Knobs Brewey House Lager
Brewer:
Asst Brewer:
Style: Oktoberfest/Märzen
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.054 SG
Estimated Color: 18.5 EBC
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 79.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.41 kg Munich I (Weyermann) (14.0 EBC) Grain 1 45.0 %
2.41 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 45.0 %
0.54 kg Caraamber (Weyermann) (70.9 EBC) Grain 3 10.0 %
40.00 g Saaz [3.75 %] - Boil 60.0 min Hop 4 15.7 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
50.00 g Saaz [3.75 %] - Boil 10.0 min Hop 6 9.2 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.35 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.95 l of water at 70.8 C 66.0 C 60 min
Mash Out Add 0.00 l of water at 75.0 C 75.0 C 20 min
Sparge: Fly sparge with 14.52 l water at 75.0 C
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Does this look about right?
What about the fermentation profile?
I'm thinking:
1. pitch at 16 degrees for 24 hours
2. drop to 12 degrees until gravity of 1.020 reached
3. raise to 18 degrees for 24 - 48 hours
4. drop back to 12 degrees
5. drop by 1 degree every 24 hours, finishing at 2 degrees
6. lager at 2 degrees for 14 days
7. bottle and store in fridge
Am I on the right track?