Stuster
Big mash up
- Joined
- 16/4/05
- Messages
- 5,216
- Reaction score
- 72
Brewer's Notes
Amber malt was actually Bairds. OG 1067, FG 1012 for 82% attenuation and 7.2% alcohol, 26IBUs according to Beersmith. Mashed at 65°C for 60 minutes.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
![]() | 6.75 kg | JWM Export Pilsner |
![]() | 1.5 kg | Weyermann Munich I |
![]() | 0.5 kg | JWM Wheat Malt |
![]() | 0.3 kg | Weyermann Caramunich II |
![]() | 0.3 kg | Weyermann Melanoidin |
![]() | 0.2 kg | JWM Amber Malt |
![]() | 0.35 kg | Demerara Sugar |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
![]() | 75 g | Goldings, East Kent (Pellet, 5.0AA%, 60mins) | ||
![]() | 20 g | Strisslespalt (Pellet, 4.0AA%, 15mins) |
Yeast
![]() | 2000 ml | Wyeast Labs 1007 - German Ale |
39L Batch Size
Brew Details
- Original Gravity 1.067 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 24.2 IBU
- Efficiency 84%
- Alcohol 6.51%
- Colour 16 EBC
- Batch Size 39L
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days