What are you Brewing 2016?

[Blind Dog]

Bits and pieces bitter (clearing out grain storage for the BB)

46.5% Gladfields Munich
32.5% Gladfields ale
13.0%Maris otter
4.0% caramunich
3.0% caraaroma
1.0% Acidulated

First gold at 60 for 24 IBU
Fuggles at 15 for 5ibu
EKG at flameout
Wlp 002

 

[enoch]

An ANZAC (actually ANZUS) pale ale.

11kg Joe White pale malt
60g Simcoe @ 60
30g motueka @ 0
30g pacific jade @ 0
Aiming for 50 litres at 1.050.

Aussie malt and NZ and US hops.

May toast some malt and oats. I think golden syrup would be pushing it though.

 

[hwall95]

Brewed up another birthday beer today, a nice hoppy american pale ale with all cube hops for bittering. Was originally meant to be my fourth and final beer for my party but a cube of wheat beer started leaking suddenly so had to pitch it with whatever yeast I had on hand (Irish ale from a kegged Irish red) so to saved it, have turned that into a raspberry wheat and rebrewing the hefe next weekend. Also finally added some 10min toasted cocao nibs to my mocha stout today - planning to keg it and add 1L cold steeped coffee in a week - did a trial of the cold steeped coffee and the flavour extraction was great, keen to see how this one turns out.

OG: 1.053 IBU: 50
FG: 1.014 Size: 23L
ABV: 5.1%

Ingredients:
3.8kg Maris Otter
1.2kg Munich I
0.27kg Crystal
0.27kg Wheat
Wy1272
25g Simcoe - Cube
25g Columbus - Cube
30g Centennial - Cube
25g Simcoe - Dry Hop
25g Centennial - Dry Hop
25g Columbus - Dry Hop
25g Amarillo - Dry Hop

 

[Weizguy]

If there is sufficient motivation after I (hopefully) complete an urgent job at work tomorrow, I'd like to brew a Schwarzbier with the Augustiner yeast ( Wyeast Munich II).

Was even thinking that, if there is sufficient yeast in the cone of the Brew bucket from my NSW case swap beer, I might make a nice Maibock on Monday too. Both 44 or 45 litre batches.

Can I get a Hell, yeah?

Les out

 

[Dan Pratt]

Hell Yeah!

 

[Thefatdoghead]

Brewing this tomorrow.

Klassic kolsch

105L 1.044sg 1.008fg

25kg wey prem pils
2.5kg wey light wheat

Saphire @ 40 min

Kolsch wyeast

Should be a great session beer if i can make a work around for the ss brewtech ss ftss system.

 

[verysupple]

Waiting for the whirlpool to settle on an American brown ale.

OG 1.053
Est. FG 1.012
IBU 41

72 % JW Trad. ale
20 % JW Munich light
4 % JW Crystal
4 % Simpsons chocolate

Mash schedule: 55C for 5, 65C for 45, 71C for 15, 78C for 5

Magnum to give a total of 41 IBU
1.67 g/L Centennial in the cube
1.67 g/L Centennial dry hopped

Wyeast 1450 at 18 C

 

[shacked]

ANZAC beer tomorrow:

ANZAC Beer
Old Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 7.850
Total Hops (g): 65.00
Original Gravity (OG): 1.071 (°P): 17.3
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 6.95 %
Colour (SRM): 15.3 (EBC): 30.1
Bitterness (IBU): 50.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Gladfield Ale (76.43%)
0.850 kg Golden Syrup (10.83%)
0.500 kg Oats (6.37%)
0.400 kg Crystal 60 (5.1%) - (Simpsons Heritage)
0.100 kg Muntons Chocolate, Pale (1.27%)

Hop Bill
----------------
35.0 g Magnum Pellet (10.9% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
30.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Boil) (1.4 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
7.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 20°C with WLP002 - English Ale


Recipe Generated with BrewMate

 

[djgilmore]

Brewed an oktoberfest today.
Wanted a bit drier beer so reduced the caramel malts compared to previous versions. Also dropped the late hopping to see how it goes.

2016 Oktoberfest
Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 32.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 25.9 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
2.200 kg Pilsner (44%)
1.200 kg Munich I (24%)
0.800 kg Vienna (16%)
0.500 kg Munich II (10%)
0.300 kg Caramunich II (6%)

Hop Bill
----------------
32.0 g Perle Pellet (6.7% Alpha) @ 60 Minutes (Boil) (1.4 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 0 Minutes (Mash)
0.5 g Whirlfloc Tablet @ 0 Minutes (Boil)

Single step Infusion at 63°C for 75 Minutes.
Fermented at 8°C with WLP833 - German Bock Lager

Recipe Generated with BrewMate

 

[jyo]

Did a double batch with this as the base. One cube as is for an APA (cube dropped in the pool to chill), the second cube got 'cube malted' with 300 gms Caramunich III and 65 gm midnight wheat and 30 gm Amarillo for a redish ale. Steeped this one for 20 minutes to pasteurise the malt, then in the pool she went.

b]Yankee Red April 2016[/b]
American Pale Ale / Red Ale Cube Malt

Recipe Specs
----------------
Batch Size (L): 47.0
Total Grain (kg): 11.420
Total Hops (g): 180.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.69 %
Colour (SRM): 9.5 (EBC): 18.7
Bitterness (IBU): 39.7 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 65

Grain Bill
----------------
8.700 kg Vienna (76.18%)
1.500 kg Pilsner (13.13%)
0.600 kg Bairds Medium Crystal (5.25%)
0.400 kg Biscuit (3.5%)
0.220 kg Acidulated Malt (1.93%)

Hop Bill
----------------
50.0 g Simcoe Pellet (10% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
30.0 g Mosaic Pellet (12.5% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
30.0 g Simcoe Pellet (10% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 1 whirlpool (Aroma) (0.4 g/L)
30.0 g Mosaic Pellet (12.5% Alpha) @ 1 Whirlpool (Aroma) (0.6 g/L)
Dry hop 1g P/L Mosaic and Amarillo

Misc Bill
----------------
HERMS- 52/10 63/40 68/30 72/10 76/10
Fermented at 18°C with Mangrove Jack's M44 American Ale

 

[Mr B]

I tried a Sierra Nevada Kellerweis a couple of days ago.

So, that was the subject of todays brew. Will get a couple of bottles and culture up some yeast next week.

34 SN Kellerweis Weizen/Weissbier (15 A)


Type: All Grain
Batch Size: 50.00 l
Boil Size: 59.28 l
Boil Time: 60 min
End of Boil Vol: 54.08 l
Final Bottling Vol: 50.00 l
Date: 23 Apr 2016
Brewer: Mr B
Equipment: 1v 90l recirc
Efficiency: 70.00 %
Est Mash Efficiency: 72.8 %
Ingredients Amt Name Type # %/IBU 6.00 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 1 50.0 % 5.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 2 41.7 % 0.60 kg Vienna Malt (Briess) (3.5 SRM) Grain 3 5.0 % 0.22 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 1.9 % 0.18 kg Munich I (Weyermann) (7.1 SRM) Grain 5 1.5 % 20.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 8.6 IBUs 15.00 g Northern Brewer [8.50 %] - Boil 20.0 min Hop 7 3.9 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 12.5 IBUs
Est Color: 5.1 SRM
Measured Original Gravity: 1.049 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.1 %

Mash Profile
50 deg for 30 mins
67 for 45
78 for 10 mins

Hops were added 20 mins later as I nochill. 40 mins and flameout.

Edit: FFS how do you get an easy cut and paste from Beersmith?

 

[jlmcgrath]

Gunna Smash this Monster out Sunday ! 15% Monster RIS

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Lord Clone
Brewer: 
Asst Brewer: Grainer
Style: Super Imperial Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 25.00 l
Post Boil Volume: 16.00 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 24.50 l
Estimated OG: 1.169 SG
Estimated Color: 132.7 EBC
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 62.00 %
Est Mash Efficiency: 67.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15.20 kg              Gladfield Ale Malt (6.0 EBC)             Grain         1        74.1 %        
0.86 kg               Oats, Golden Naked (Simpsons) (19.7 EBC) Grain         2        4.2 %         
0.65 kg               Gladfield Light Chocolate Malt (900.0 EB Grain         3        3.2 %         
0.55 kg               Chocolate (Briess) (689.5 EBC)           Grain         4        2.7 %         
0.42 kg               Black Malt (Simpsons) (1083.5 EBC)       Grain         5        2.1 %         
0.42 kg               Gladfield Dark Crystal Malt (190.0 EBC)  Grain         6        2.0 %         
0.32 kg               Gladfield Medium Crystal Malt (111.0 EBC Grain         7        1.6 %         
0.30 kg               Oats, Flaked (2.0 EBC)                   Grain         8        1.4 %         
1.80 kg               Cane (Beet) Sugar (0.0 EBC)              Sugar         9        8.8 %         
1.11 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -             
2.2 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         11       -             
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         12       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         13       -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 20.51 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 24.91 l of water and heat to 60.6 C 60.6 C        60 min        
Mash In           Add 26.91 l of water at 84.0 C          70.6 C        60 min        
Mash Step         Add 0.00 l of water at 76.0 C           76.0 C        10 min        
Mash Step         Add 0.00 l of water and heat to 76.0 C  76.0 C        10 min 
   
Wow that's not all of it.. it undergoes 2 mashes and like 6 hrs of boiling !
    

Sparge: Fly sparge with -6.08 l water at 75.6 C
Notes:
------
Sugar is jaggery sugar

18ml CO2 Hop Extract (Start of boil) (62% Alpha Acid)

Mexican Vanilla Bean x 2
71-142g Kona Coffee Beans

Lallemand CBC-1 yeast for priming
2/3 cup sugar for priming

Where did you get your CO2 extract from?

 

[waggastew]

Recipe: FRA-1 Flanders Red Ale

Style: Flanders Red Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 34.54 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.065 SG
Estimated Color: 14.3 SRM
Estimated IBU: 17.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 74.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.50 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        36.0 %        
2.50 kg               Vienna Malt (3.5 SRM)                    Grain         2        36.0 %        
0.45 kg               Munich Malt (9.0 SRM)                    Grain         3        6.5 %         
0.25 kg               Aromatic Malt (26.0 SRM)                 Grain         4        3.6 %         
0.25 kg               Caramunich Malt (56.0 SRM)               Grain         5        3.6 %         
0.25 kg               Special B Malt (180.0 SRM)               Grain         6        3.6 %         
0.25 kg               Wheat Malt, Ger (2.0 SRM)                Grain         7        3.6 %         
12.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           8        17.6 IBUs     
1.11 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -             
1.0 pkg               Roselare Belgian Blend (Wyeast Labs #376 Yeast         10       -             
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         11       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         12       -             
0.50 kg               Corn Sugar (Dextrose) (0.0 SRM)          Sugar         13       7.2 %         
20.00 g               Oak Chips (Secondary 7.0 days)           Flavor        14       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.95 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.32 l of water at 76.9 C          68.0 C        60 min        

Sparge: Batch sparge with 2 steps (5.66l, 18.52l) of 75.6 C water
Notes:
------
- Brew primary with US05
- Transfer to carboy and pitch Rosealare
- Bottle remaining primary to use for topup

 

[Grainer]

Where did you get your CO2 extract from?

Hop Dealz Australia.. It was an epic day..50KG GRAIN ! and 2 mash cycles ! and a 6-8 hour boil in total started at 6am and finished at 9:30pm cause I had to recirculate between 2 kettles to get the volume.. I ended up with 60L (upscaled) It was an awesome experience.. but the final product is 1.177 instead of 1.169..a little bit o difference LMAO

 

[Weizguy]

If there is sufficient motivation after I (hopefully) complete an urgent job at work tomorrow, I'd like to brew a Schwarzbier with the Augustiner yeast ( Wyeast Munich II).

Was even thinking that, if there is sufficient yeast in the cone of the Brew bucket from my NSW case swap beer, I might make a nice Maibock on Monday too. Both 44 or 45 litre batches.

Can I get a Hell, yeah?

Les out

Seems that my urgent job has blown out and I need to go back for more data today (telephony stocktake, inc VOIP phone MAC address and such).
Terrible lack of opportunity to brew. Maybe later today or later in the week.

<snipped>

Edit: FFS how do you get an easy cut and paste from Beersmith?
</snipped>

1: Copy the required text from the preview window (below the list of recipes in Beersmith ONE).
2: Right- click in the AHB window and "Paste as plain text"
3: Highlight the recipe name and Bold it up (optional)
3a: Marvel at your achievement, and perhaps celebrate with your previous triumphant beer... (also optional, but a great option).

Kostritzer-style Schwarzbier
Brew Type: All Grain Date: 25/04/2016
Style: Schwarzbier (Black Beer) Brewer: Seth
Batch Size: 45.00 L Assistant Brewer: N/A
Boil Volume: 54.31 L Boil Time: 60 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mash tun and 78 litre SS keggle
Actual Efficiency: 94.7 %
Taste Rating (50 possible points): 45.0

Ingredients Amount Item Type % or IBU
6.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 82.8 %
0.80 kg Munich II (Weyermann) (16.7 EBC) Grain 11.0 %
0.45 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 6.2 %
28.00 gm Millenium (T90) [13.50%] (90 min) Hops 25.1 IBU
27.00 gm Hallertauer Mittelfrueh [4.00%] (20 min) Hops 2.4 IBU
55.00 gm Spalter [4.50%] (10 min) (Aroma Hop-Steep) Hops -
0.67 tsp Calcium Chloride (Mash 0.0 min) Misc
1.33 tsp Gypsum (Mash 0.0 min) Misc
4.00 ml Lactic acid (Mash 5.0 min) Misc
1 Pkgs Munich Lager II-PC (Wyeast Labs #2352) [1/2 yeast cake from 26 litre batch of Kellerbier]

Beer Profile Estimated Original Gravity: 1.046 SG (1.046-1.052 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.011 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 35.4 EBC (33.5-88.7 EBC) Color [Color]
Bitterness: 27.5 IBU (22.0-32.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 4.5 % (4.4-5.4 %) Actual Alcohol by Volume: 5.6 %
Actual Calories: 440 cal/l


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 7.25 kg Mash PH: 5.4 PH
Grain Temperature: 17.0 C Sparge Temperature: 75.6 C
Sparge Water: 33.03 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 18.93 L of water at 76.5 C 67.8 C 60 min
Mash Out Add 10.60 L of water at 91.9 C 75.6 C 10 min

 

[Danscraftbeer]

Still on Ale for now. Temp control pressure fermented under 10psi.

Harvest Victoria Cascade
~40lt brew

Malts:
8.5kg Powels Malt
0.87kg Munick
0.7kg Crystal dark
0.2kg Acidulated
Single infusion medium body multiple batch sparge.

27lt Mash water profile something like 25% of Burton On Trent. Sparge water filtered no additives.

Pre boil 55lt. 90 minute boil.

Hops: (all vacuumed seeled frozen)
60minutes: 50g Victoria dry home grown hops at ~ 9% Alpha Acids
10minutes: 100g Cascade dry home grown hops ~ 6% Alpha Acids
Flame out to chill: 200g Wet Cascade chopped frozen.

On top a Coopers cultured yeast cake.

:chug:

 

[shacked]

Rainy Day APA today. Going to give the 007 hops a go!


American Pale Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.500
Total Hops (g): 130.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 46.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg American 2-Row (72.73%)
0.500 kg Vienna (9.09%)
0.500 kg Wheat Malt (9.09%)
0.300 kg Toffee Malt (5.45%)
0.200 kg Gladfield Light Crystal (3.64%)

Hop Bill
----------------
10.0 g Centennial Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Centennial Pellet (11.4% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
50.0 g 007 Pellet (14.6% Alpha) @ 0 Minutes (Cube) (2.3 g/L)
50.0 g 007 Pellet (14.6% Alpha) @ 0 Days (Dry Hop) (2.3 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
8.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)

65°C for 60 Minutes.
72°C for 15 Minutes.
77°C for 15 Minutes.

Fermented at 18°C with WLP001 - California Ale

 

[Weizguy]

Just providing a date/ yeast volume adjustment for my Schwarzbier (above), being brewed today.
Spent virtually all last weekend doing unpaid work to catch up on the data required for Telstra to move my office phones to VOIP. Stupid government job!

Kostritzer-style Schwarzbier
Brew Type: All Grain Date: 1/05/2016

1 Pkgs Munich Lager II-PC (Wyeast Labs W2352) [entire yeast cake from 26 litre batch of Kellerbier]

Mash Grain Weight: 7.25 kg
(* for the first time, I timed how long it took me to mill the grain by hand-crank.)
The total time was 4 min 45 sec, including the need to tighten the handle 3 times as it loosened and almost fell off. My arm recovered quickly after I stopped cranking.

 

[droid]

just about to hit the pump for dough in

czech this #3

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 42 liters [SIZE=.9em] (fermentor volume) [/SIZE]
Boil Size: 50 liters
Boil Gravity: 1.048 [SIZE=.9em] (recipe based estimate) [/SIZE]
Efficiency: 65% [SIZE=.9em] (brew house) [/SIZE]



Original Gravity:
1.057

Final Gravity:
1.015

ABV (standard):
5.57%

IBU (tinseth):
32.79

SRM (morey):
5.75






Fermentables

Amount

Fermentable

PPG

°L

Bill %

9 kg

gladfield light lager malt

37.5

2.7

75%

2.5 kg

German - Vienna

37

4

20.8%

0.5 kg

German - Acidulated Malt

27

3.4

4.2%

12 kg

Total








Hops

Amount

Variety

Type

AA

Use

Time

IBU

30 g

Magnum

Pellet

15

Boil

60 min

27.65

30 g

mt hood

Pellet

4.6

Boil

20 min

5.14

Hops Summary

Amount

Variety

Type

AA

30 g

Magnum

Pellet

15

30 g

mt hood

Pellet

4.6



Mash Guidelines

Amount

Description

Type

Temp

Time

33 L



Temperature

64 C

90 min

Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - Czech Pils 2278



Attenuation (avg):


72%

Flocculation:


Med-High

Optimum Temp:


10 - 14.4 °C

Starter:


Yes

Fermentation Temp:


9 °C

Pitch Rate:


-

 

[indica86]

Light Pale today. Heavy on the minerals as I have done that a few times lately with a pale and it has been good.
Recipe: Light Weight IPA
Brewer: Grumpy
Style: American IPA
TYPE: All Grain


Recipe Specifications
————————–
Batch Size (fermenter): 23.00 l
Estimated OG: 1.035 SG
Estimated Color: 21.0 EBC
Estimated IBU: 34.3 IBUs

Ingredients:
————
14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.50 g Salt (Mash 60.0 mins) Water Agent 4 -
3.00 kg Munich Malt (17.7 EBC) Grain 5 82.2 %
0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 13.7 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 4.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g 007 - Steep/Whirlpool 20.0 mi Hop 9 15.2 IBUs
25.00 g Amarillo - Steep/Whirlpool 20. Hop 10 7.4 IBUs
25.00 g Sticklebract - Steep/Whirlpool Hop 11 11.7 IBUs
50.00 g Amarillo - Dry Hop 4.0 Days Hop 12 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3.65 kg
————————————————————————————-

NO CHILL