Kai
Fermentation Assistant
- Joined
- 1/4/04
- Messages
- 3,734
- Reaction score
- 17
Brewer's Notes
Hops were all FWH. Yeast 2nd gen rebuilt into a new started, haven't the foggiest idea how much slurry I added. Fermented at 12°C, raised to 16-20 near end of ferment. FG 1.014, ABV ~7.2%. Bottle primed with 5g/L sugar. Took a long time to clear. Next time will go a little lighter on the malt.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.6 kg | Weyermann Munich II | |
1.8 kg | Weyermann Pilsner | |
0.36 kg | Weyermann Melanoidin | |
0.18 kg | Weyermann Caramunich II | |
0.06 kg | Weyermann Carafa Special II |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
45 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins) | |||
15 g | Magnum (Pellet, 14.0AA%, 60mins) |
Yeast
1 ml | White Labs WLP833 - German Bock Lager |
23L Batch Size
Brew Details
- Original Gravity 1.068 (calc)
- Final Gravity 1.018 (calc)
- Bitterness 38.3 IBU
- Efficiency 82%
- Alcohol 6.51%
- Colour 36 EBC
- Batch Size 23L
Fermentation
- Primary 30 days
- Secondary 40 days
- Conditioning 6 days