suorama
Active Member
- Joined
- 15/10/07
- Messages
- 36
- Reaction score
- 9
Brewer's Notes
Add 6,5L 58C water to malts > 50 C 20min
Add 6,0L 93C water to mash > 68 C 90min
Add 8,5L 89C water to mash > 76 C 10min
Use bittering hops with FWH method and sparge with 10 L 76C water.
Ferment somewaht 18C.
Original grains was Viking Malt products.
Pale ale, wheat and crystal 100.
Add 6,0L 93C water to mash > 68 C 90min
Add 8,5L 89C water to mash > 76 C 10min
Use bittering hops with FWH method and sparge with 10 L 76C water.
Ferment somewaht 18C.
Original grains was Viking Malt products.
Pale ale, wheat and crystal 100.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3 kg | TF Maris Otter Pale Malt | |
1 kg | Weyermann Pale Wheat | |
0.15 kg | TF Crystal |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
40 g | First Gold (Pellet, 7.5AA%, 2mins) | |||
30 g | First Gold (Pellet, 7.5AA%, 15mins) | |||
20 g | First Gold (Pellet, 7.5AA%, 90mins) |
Yeast
22 g | DCL Yeast US-05 - American Ale |
21L Batch Size
Brew Details
- Original Gravity 1.046 (calc)
- Final Gravity 1.011 (calc)
- Bitterness 37.3 IBU
- Efficiency 75%
- Alcohol 4.55%
- Colour 13 EBC
- Batch Size 21L
Fermentation
- Primary 4 days
- Secondary 14 days
- Conditioning 3 days