fraser_john
Go Pies
Brewer's Notes
To mash water added:
Chalk 2gms
Calcium Chloride 4gms
Epsom Salt 2.7gms
Baking Soda 2gms
Profile from Palmers Spreadsheet = Malty
Added lactic acid to get mash ph to 5.3
Added citric acid to get sparge water to ph 5.6
Pre-boil Estimates
28.49 lites 1.042 gravity
Made starter with 2112. Drained and added fresh wort at end of mash to freshen yeast activity.
Bitterness according to promash was 35.6
After 6 days in fermenter, brew tastes lovely, plenty of malt and hop character.
Kegged last night (9/6/2009) and force carbonated. Wonderful beer with tons of malt character and all the "rustic" overtones that are meant to be part of the style. If I was to do it again I would either tone back the munich malt or adjust the water to be closer to the balanced profile in Palmers spreadsheet. If a competition comes soon I might have to bottle a couple of these and send them off.
Chalk 2gms
Calcium Chloride 4gms
Epsom Salt 2.7gms
Baking Soda 2gms
Profile from Palmers Spreadsheet = Malty
Added lactic acid to get mash ph to 5.3
Added citric acid to get sparge water to ph 5.6
Pre-boil Estimates
28.49 lites 1.042 gravity
Made starter with 2112. Drained and added fresh wort at end of mash to freshen yeast activity.
Bitterness according to promash was 35.6
After 6 days in fermenter, brew tastes lovely, plenty of malt and hop character.
Kegged last night (9/6/2009) and force carbonated. Wonderful beer with tons of malt character and all the "rustic" overtones that are meant to be part of the style. If I was to do it again I would either tone back the munich malt or adjust the water to be closer to the balanced profile in Palmers spreadsheet. If a competition comes soon I might have to bottle a couple of these and send them off.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.67 kg | JWM Traditional Ale Malt | |
0.49 kg | Weyermann Munich I | |
0.24 kg | Weyermann Caramunich II | |
0.24 kg | Weyermann Pale Wheat | |
0.05 kg | JWM Chocolate Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
24.44 g | Northern Brewer (Pellet, 8.5AA%, 60mins) | |||
9.78 g | Northern Brewer (Pellet, 8.5AA%, 20mins) | |||
4.89 g | Northern Brewer (Pellet, 8.5AA%, 1mins) |
Yeast
600 ml | Wyeast Labs 2112 - California Lager |
Misc
1 tablet | Whirfloc | |
1 tsp | Yeast Nutrient |
22L Batch Size
Brew Details
- Original Gravity 1.052 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 29.8 IBU
- Efficiency 78%
- Alcohol 4.67%
- Colour 23 EBC
- Batch Size 22L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days