manticle
Standing up for the Aussie Bottler
Brewer's Notes
Mash temp: 65 degrees, 60 minute mash ,60 minute boil (in terms of hops but I always boil vigorously for 15 minutes before making the first hop addition so 75 all up). Conditioning period includes at least 7 days cold conditioning around 2 deg C.
Brew was no chilled and fined with gelatin a day or so after cold crashing. One of the best AG brews I've made so far.
NB: Vienna malt is Dingeman's Biscuit (not available from menu). At a pinch I reckon Vienna would be an OK substitute.
Brew was no chilled and fined with gelatin a day or so after cold crashing. One of the best AG brews I've made so far.
NB: Vienna malt is Dingeman's Biscuit (not available from menu). At a pinch I reckon Vienna would be an OK substitute.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.5 kg | JWM Export Pilsner | |
1 kg | JWM Light Munich | |
0.5 kg | JWM Wheat Malt | |
0.25 kg | Weyermann Vienna | |
0.1 kg | JWM Chocolate Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
45 g | Hallertauer (Pellet, 4.8AA%, 60mins) | |||
40 g | Tettnang (Pellet, 4.5AA%, 20mins) | |||
20 g | Tettnang (Pellet, 4.5AA%, 0mins) |
Yeast
1000 ml | Wyeast Labs 1007 - German Ale |
Misc
0.5 tablet | Whirfloc |
22L Batch Size
Brew Details
- Original Gravity 1.053 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 37 IBU
- Efficiency 70%
- Alcohol 5.2%
- Colour 24 EBC
- Batch Size 22L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days