Kai
Fermentation Assistant
- Joined
- 1/4/04
- Messages
- 3,734
- Reaction score
- 17
Brewer's Notes
American Northern Brewer used for flavour additions, German for bittering. Only used MO because no trad ale available. Mashed at around 66. Extra time in bottle was definitely beneficial - at least a month. Fermented at 18°C FG 1.014
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
![]() | 3 kg | Bairds Maris Otter Pale Ale Malt |
![]() | 1.25 kg | Weyermann Munich II |
![]() | 0.45 kg | JWM Wheat Malt |
![]() | 0.25 kg | Weyermann Caramunich II |
![]() | 0.05 kg | Weyermann Carafa Special II |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
![]() | 27 g | Northern Brewer (Pellet, 8.5AA%, 60mins) | ||
![]() | 20 g | Northern Brewer (Pellet, 8.5AA%, 15mins) | ||
![]() | 20 g | Northern Brewer (Pellet, 8.5AA%, 0mins) |
Yeast
![]() | 200 ml | Wyeast Labs 2112 - California Lager |
22.5L Batch Size
Brew Details
- Original Gravity 1.05 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 35.7 IBU
- Efficiency 71%
- Alcohol 4.4%
- Colour 27 EBC
- Batch Size 22.5L
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days