smashed jaffa
Well-Known Member
- Joined
- 11/12/05
- Messages
- 85
- Reaction score
- 0
Brewer's Notes
Single infusion mash at 67C then Mash out at 76C.
Fermented at 10C-12C
Diacetyl rest at 18C 24 hours just before Cold Conditioning for 4 weeks.
Bulk primed with 108 grams of Dextrose.
Fermented at 10C-12C
Diacetyl rest at 18C 24 hours just before Cold Conditioning for 4 weeks.
Bulk primed with 108 grams of Dextrose.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3 kg | Weyermann Pilsner | |
0.5 kg | Weyermann Vienna | |
0.25 kg | Weyermann Carapils(Carafoam) |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
20 g | Hallertauer (Pellet, 4.8AA%, 60mins) | |||
20 g | Hallertauer (Pellet, 4.8AA%, 30mins) | |||
20 g | Tettnang (Pellet, 4.5AA%, 15mins) |
Yeast
500 ml | Wyeast Labs 2124 - Bohemian Lager |
15L Batch Size
Brew Details
- Original Gravity 1.048 (calc)
- Final Gravity 1.014 (calc)
- Bitterness 37.1 IBU
- Efficiency 61%
- Alcohol 4.41%
- Colour 8 EBC
- Batch Size 15L
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days