Mardoo
Noob What Craps On A Bit
Centennial rocks.
What are you Brewing 2016?
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TheWiggman
Haters' gonna hate
Didn't have them in rock form, could only get pellets.
(badum tish)
(badum tish)
btrots87
Well-Known Member
Brewed this today:
Blonde Ale
STATS:
Original Gravity: 1.045
Final Gravity: 1.009
ABV (standard): 4.68%
IBU (tinseth): 24.61
SRM (morey): 3.59
FERMENTABLES:
3.2 kg - German - Pilsner (68.1%)
0.9 kg - German - Vienna (19.1%)
0.3 kg - German - Wheat Malt (6.4%)
0.2 kg - German - Carapils (4.3%)
0.1 kg - German - Acidulated Malt (2.1%)
HOPS:
10 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 7.6
10 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 7.6
15 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.71
15 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.71
20 g - Motueka, Type: Pellet, AA: 7, Use: Whirlpool for 10 min at 80 °C
20 g - Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 10 min at 80 °C
MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 5 min, Amount: 17 L
2) Temperature, Temp: 66 C, Time: 75 min
3) Temperature, Temp: 75 C, Time: 10 min
4) Sparge, Temp: 78 C, Amount: 14.5 L
Starting Mash Thickness: 3.4 L/kg
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Overshot my starting gravity again, thinking it might be time to start designing recipes for 80% efficiency as this is about the third brew in a row that I've been over.
Blonde Ale
STATS:
Original Gravity: 1.045
Final Gravity: 1.009
ABV (standard): 4.68%
IBU (tinseth): 24.61
SRM (morey): 3.59
FERMENTABLES:
3.2 kg - German - Pilsner (68.1%)
0.9 kg - German - Vienna (19.1%)
0.3 kg - German - Wheat Malt (6.4%)
0.2 kg - German - Carapils (4.3%)
0.1 kg - German - Acidulated Malt (2.1%)
HOPS:
10 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 7.6
10 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 7.6
15 g - Motueka, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.71
15 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.71
20 g - Motueka, Type: Pellet, AA: 7, Use: Whirlpool for 10 min at 80 °C
20 g - Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 10 min at 80 °C
MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 5 min, Amount: 17 L
2) Temperature, Temp: 66 C, Time: 75 min
3) Temperature, Temp: 75 C, Time: 10 min
4) Sparge, Temp: 78 C, Amount: 14.5 L
Starting Mash Thickness: 3.4 L/kg
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Overshot my starting gravity again, thinking it might be time to start designing recipes for 80% efficiency as this is about the third brew in a row that I've been over.
Lord Raja Goomba I
Prisoner of Sobriety
Final brew yesterday for the stockpile
LRG Amber Ale:
5kg Pale Ale Malt (combo of BB and Bairds)
200g Caramunich III
200g Dark Crystal
200g Medium Crystal
(I think I went overboard, but mashed low to thin the body out in recompense)
15g Crosby #6 (Dank) at 30m 15.9IBU
20g Crosby #6 and #4 (Fruity) at Cube hopping 17.8 IBU
MJ M44 West Coast Yeast
Single Infusion at 63 degrees
90 minute boil.
LRG Amber Ale:
5kg Pale Ale Malt (combo of BB and Bairds)
200g Caramunich III
200g Dark Crystal
200g Medium Crystal
(I think I went overboard, but mashed low to thin the body out in recompense)
15g Crosby #6 (Dank) at 30m 15.9IBU
20g Crosby #6 and #4 (Fruity) at Cube hopping 17.8 IBU
MJ M44 West Coast Yeast
Single Infusion at 63 degrees
90 minute boil.
bevan
Well-Known Member
Second day of brewing
Dr Smurto's Golden Ale (1.1) Wheat version
ABV 5.6
19L
Pale malt 55%
Vienna 20%
Wheat 20%
Dark Crystal 5%
Mash 90min@66 deg
Mash out [email protected] deg
Cascade flowers 20g 60 min
Cascade flowers 35g 20 min
Cascade flowers 35g 0 min
IBU 30
Yeast Wye 1056
Dr Smurto's Golden Ale (1.1) Wheat version
ABV 5.6
19L
Pale malt 55%
Vienna 20%
Wheat 20%
Dark Crystal 5%
Mash 90min@66 deg
Mash out [email protected] deg
Cascade flowers 20g 60 min
Cascade flowers 35g 20 min
Cascade flowers 35g 0 min
IBU 30
Yeast Wye 1056
mofox1
Wubba lubba dub dub!
Sticky icky licky Micky Ruthless Rye Clone(ish) yesterday.
With aforementioned rye f'kups from milling it separately, too fine, and using no rice hulls. Sparge took about 5 hours. As a MINOR upside, I got 90% eff instead of usual 80%.
Ruthless Rye IPA (Double batch - 46L)
American IPA
OG: 1.072, SRM: 12.7, 63 IBU (??)
Grains:
8.00 kg Gladfields American Ale Malt (61%)
4.32 kg Rye Malt (33%)
0.35 kg Carabohemian (2.7%)
0.33 kg Carared (2.5%)
0.10 kg Gladfields Light Chocolate (0.8%)
Mash:
Mashed in @52 C, then @65 C for 90... turned into stuck mash hell about 45 min in.
60.0 g Chinook Leaf (12.7%) *Mash Hops* (1.2 g/L)
20.0 g Gypsum (Calcium Sulfate)
Kettle hops:
40.0 g Apollo Pellet (18%) *FWH* (0.8 g/L)
20.0 g Amarillo Pellet (7.5%) Whirlpool @ 82 C (0.4 g/L)
10.0 g Apollo Pellet (18%) Whirlpool @ 82 C (0.2 g/L)
25.0 g Chinook Pellet (12.7%) Whirlpool @ 82 C (0.5 g/L)
Cube hops @ 77 C (each):
20.0 g Amarillo Pellet (7.5%) (0.8 g/L)
5.0 g Apollo Pellet (18%) (0.2 g/L)
10.0 g Chinook Pellet (12.7%) (0.4 g/L)
25.0 g Galaxy Pellet (13.4%) (1 g/L)
Dry hops (each):
20.0 g Amarillo Pellet (7.5%) (0.8 g/L)
20.0 g Apollo Pellet (18%) (0.8 g/L)
30.0 g Galaxy Pellet (13.4%) (1.2 g/L)
20.0 g Simcoe Pellet (14.1%) (0.8 g/L)
Will ferment with something cleanish and well attenuating.
With aforementioned rye f'kups from milling it separately, too fine, and using no rice hulls. Sparge took about 5 hours. As a MINOR upside, I got 90% eff instead of usual 80%.
Ruthless Rye IPA (Double batch - 46L)
American IPA
OG: 1.072, SRM: 12.7, 63 IBU (??)
Grains:
8.00 kg Gladfields American Ale Malt (61%)
4.32 kg Rye Malt (33%)
0.35 kg Carabohemian (2.7%)
0.33 kg Carared (2.5%)
0.10 kg Gladfields Light Chocolate (0.8%)
Mash:
Mashed in @52 C, then @65 C for 90... turned into stuck mash hell about 45 min in.
60.0 g Chinook Leaf (12.7%) *Mash Hops* (1.2 g/L)
20.0 g Gypsum (Calcium Sulfate)
Kettle hops:
40.0 g Apollo Pellet (18%) *FWH* (0.8 g/L)
20.0 g Amarillo Pellet (7.5%) Whirlpool @ 82 C (0.4 g/L)
10.0 g Apollo Pellet (18%) Whirlpool @ 82 C (0.2 g/L)
25.0 g Chinook Pellet (12.7%) Whirlpool @ 82 C (0.5 g/L)
Cube hops @ 77 C (each):
20.0 g Amarillo Pellet (7.5%) (0.8 g/L)
5.0 g Apollo Pellet (18%) (0.2 g/L)
10.0 g Chinook Pellet (12.7%) (0.4 g/L)
25.0 g Galaxy Pellet (13.4%) (1 g/L)
Dry hops (each):
20.0 g Amarillo Pellet (7.5%) (0.8 g/L)
20.0 g Apollo Pellet (18%) (0.8 g/L)
30.0 g Galaxy Pellet (13.4%) (1.2 g/L)
20.0 g Simcoe Pellet (14.1%) (0.8 g/L)
Will ferment with something cleanish and well attenuating.
mofox1
Wubba lubba dub dub!
Birthday brew - continuing with the mash hop thing... good way to use up flowerz.
American Brown (Double batch - 46L)
American Brown Ale
OG: 1.048, SRM: 24.3, 36 IBU
Grains:
5.811 kg Pearl Malt (Thomas Fawcett Floor Malted) (62%)
1.500 kg Gladfields Ale Malt (16%)
1.406 kg Brown Malt (15%)
0.656 kg Crisp Light Crystal (7%)
Mash:
Mashed in @50 C, then @68 C for 90min.
26.0 g Cascade Leaf (7.5%) *Mash Hops* (0.5 g/L)
8.0 g Calcium Chloride
14.0 g Gypsum (Calcium Sulfate)
Kettle hops
20.0 g Northern Brewer Pellet (5.8%) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Ella Pellet (14.3%) Whirlpool @ 90 C (0.4 g/L)
20.0 g Idaho #6 Pellet (10.3%) Whirlpool @ 90 C (0.4 g/L)
18.0 g Northern Brewer Pellet (5.8%) Whirlpool @ 90 C (0.4 g/L)
Cube hops @ 80 C (each):
20.0 g Ahtanum Pellet (4.6%) (0.8 g/L)
20.0 g Ella Pellet (14.3%) (0.8 g/L)a
20.0 g Idaho #6 Pellet (10.3%) (0.8 g/L)
Dry hops (each):
20.0 g Cascade (AU) Pellet (7.5%) (0.8 g/L)
20.0 g Idaho #6 Pellet (10.3%) (0.8 g/L)
Undecided on yeast... possibly a dry english variety.
American Brown (Double batch - 46L)
American Brown Ale
OG: 1.048, SRM: 24.3, 36 IBU
Grains:
5.811 kg Pearl Malt (Thomas Fawcett Floor Malted) (62%)
1.500 kg Gladfields Ale Malt (16%)
1.406 kg Brown Malt (15%)
0.656 kg Crisp Light Crystal (7%)
Mash:
Mashed in @50 C, then @68 C for 90min.
26.0 g Cascade Leaf (7.5%) *Mash Hops* (0.5 g/L)
8.0 g Calcium Chloride
14.0 g Gypsum (Calcium Sulfate)
Kettle hops
20.0 g Northern Brewer Pellet (5.8%) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Ella Pellet (14.3%) Whirlpool @ 90 C (0.4 g/L)
20.0 g Idaho #6 Pellet (10.3%) Whirlpool @ 90 C (0.4 g/L)
18.0 g Northern Brewer Pellet (5.8%) Whirlpool @ 90 C (0.4 g/L)
Cube hops @ 80 C (each):
20.0 g Ahtanum Pellet (4.6%) (0.8 g/L)
20.0 g Ella Pellet (14.3%) (0.8 g/L)a
20.0 g Idaho #6 Pellet (10.3%) (0.8 g/L)
Dry hops (each):
20.0 g Cascade (AU) Pellet (7.5%) (0.8 g/L)
20.0 g Idaho #6 Pellet (10.3%) (0.8 g/L)
Undecided on yeast... possibly a dry english variety.
Nullnvoid
Well-Known Member
Interested in that Rye IPA too. Might have to have a crack at that 
Dan Pratt
Well-Known Member
- Joined
- 28/1/10
- Messages
- 3,279
- Reaction score
- 1,274
do some research.Nullnvoid said:Interested in that Rye IPA too. Might have to have a crack at that
I've heard a podcast with the brewers from sierra and they never exceeded 13% due to sparging issues. plus the electric brewery site also has about 8% in the grist. 33% is IMHO way too much.
mofox1
Wubba lubba dub dub!
Yeah, you might be on the money there Pratty. I did 25% last time with no record of using rice hulls. I now suspect I did, because I certainly dont remember having any sparge issues. I reckon I'll go back to that next time.
Have done a few rye IPAs before Curly, will dig up a link later.
Mostly the brewing over the past couple of days was to use up some of the excess hops I have managed to accumulate.
Edit: Linky - Red Rye IPA
That one turned out spectacular - a bit too dark to be "red" but tasty nonetheless. I think I finished the last bottle the other night... damn
Edit 2:
The Electric Brewery recipe (#151) uses 13% noting the option to go up to 25%... I think that was probably a good upper limit.
Looking back thru my notes, I've used:
Sep '14 - 30% rye plus rice hulls, notes indicate sparge issues (single infusion, no recirc, batch sparge)
Nov '14 - 20% rye, no mention of rice hulls, no mention of sparge issues (single infusion, no recirc, batch sparge)
May '15 - 29% rye + 19% wheat, no mention of (but must have used!) rice hulls, no sparge/recirc issues (recirc, fly sparge)
Jan '16 - 20% rye (DSGA), no mention of rice hulls, no sparge issues (recirc, fly sparge).
Apr '16 - 25% rye, no mention of rice hulls, no sparge issues (recirc, fly sparge).
Aug '16 - 33% rye, no rice hulls, stuck sparge - gummed up mash filter (recirc, batch + fly sparge).
I've used it a lot more times @ 10% or less... looks like 30% is well in the danger zone, although I should have done a better job mitigating the risk this time around. The only other time I have recorded issues was my first time using rye (and only my 7th ever AG brew too).
Have done a few rye IPAs before Curly, will dig up a link later.
Mostly the brewing over the past couple of days was to use up some of the excess hops I have managed to accumulate.
Edit: Linky - Red Rye IPA
That one turned out spectacular - a bit too dark to be "red" but tasty nonetheless. I think I finished the last bottle the other night... damn
Edit 2:
The Electric Brewery recipe (#151) uses 13% noting the option to go up to 25%... I think that was probably a good upper limit.
Looking back thru my notes, I've used:
Sep '14 - 30% rye plus rice hulls, notes indicate sparge issues (single infusion, no recirc, batch sparge)
Nov '14 - 20% rye, no mention of rice hulls, no mention of sparge issues (single infusion, no recirc, batch sparge)
May '15 - 29% rye + 19% wheat, no mention of (but must have used!) rice hulls, no sparge/recirc issues (recirc, fly sparge)
Jan '16 - 20% rye (DSGA), no mention of rice hulls, no sparge issues (recirc, fly sparge).
Apr '16 - 25% rye, no mention of rice hulls, no sparge issues (recirc, fly sparge).
Aug '16 - 33% rye, no rice hulls, stuck sparge - gummed up mash filter (recirc, batch + fly sparge).
I've used it a lot more times @ 10% or less... looks like 30% is well in the danger zone, although I should have done a better job mitigating the risk this time around. The only other time I have recorded issues was my first time using rye (and only my 7th ever AG brew too).
skb
Well-Known Member
- Joined
- 5/1/08
- Messages
- 335
- Reaction score
- 39
I will probably lose my homebrewer membership ... but I have never had a Rye IPA so a newbie in that space, have only had one ever Rye beer and lets just say it tasted good but it was late in the night.. Clearly liked it enough however that I went out and got some Rye 8 months ago but have not used, so probably need to see if ok and if so make a beer up and the Red Rye IPA sounds yum (if you think the Rye is too old please tell me)
---------- In terms of brewing I am doing a RIS for 54 L it is :
OG measured 1.115 SG
FG: TBA still going but 1.026 from Beersmith, I hope to go a little lower - really want a 10 - 12% beer
This is actually 1 of 2 batches smashed out as the Barrel is 100L .... Probably not wise for my first RIS especially given the recipe was a little made up, worst case I blend away.
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
15.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
Total Grain Weight: 24.50 kg Total Hops: 400.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
Amt Name Type # %/IBU
8.50 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 34.7 %
5.30 kg Pale Malt, Maris Otter (5.9 EBC) Grain 5 21.6 %
4.70 kg Vienna Malt (6.9 EBC) Grain 6 19.2 %
1.50 kg Chocolate Malt (886.5 EBC) Grain 7 6.1 %
1.50 kg Oats, Malted (2.0 EBC) Grain 8 6.1 %
1.00 kg Roasted Barley (591.0 EBC) Grain 9 4.1 %
1.00 kg White Wheat Malt (4.7 EBC) Grain 10 4.1 %
Mash :
20 Minutes at 65, 40 Minutes at 70
G
Amt Name Type # %/IBU
1.00 kg Light Dry Extract (15.8 EBC) Dry Extract 11 4.1 %
150.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 12 23.2 IBUs
150.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 13 17.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
100.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 15 7.7 IBUs
5g Yeast Nutrient
---FERM PROCESS-----------------------------
A work in progress....... So far :
Day 1- 18c Day 2 20 c (took a while but was fermenting strongly at end og Day 2)
Day 3 - 10 : 18c despite being cool still fermenting strongly and does not look like slowing down....
Probably will leave in Primary for minimum 21 days and transfer to Barrel for 6-12 weeks.
----------------------------------------------------------------------------------------
---------- In terms of brewing I am doing a RIS for 54 L it is :
OG measured 1.115 SG
FG: TBA still going but 1.026 from Beersmith, I hope to go a little lower - really want a 10 - 12% beer
This is actually 1 of 2 batches smashed out as the Barrel is 100L .... Probably not wise for my first RIS especially given the recipe was a little made up, worst case I blend away.
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
15.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
Total Grain Weight: 24.50 kg Total Hops: 400.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
Amt Name Type # %/IBU
8.50 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 34.7 %
5.30 kg Pale Malt, Maris Otter (5.9 EBC) Grain 5 21.6 %
4.70 kg Vienna Malt (6.9 EBC) Grain 6 19.2 %
1.50 kg Chocolate Malt (886.5 EBC) Grain 7 6.1 %
1.50 kg Oats, Malted (2.0 EBC) Grain 8 6.1 %
1.00 kg Roasted Barley (591.0 EBC) Grain 9 4.1 %
1.00 kg White Wheat Malt (4.7 EBC) Grain 10 4.1 %
Mash :
20 Minutes at 65, 40 Minutes at 70
G
Amt Name Type # %/IBU
1.00 kg Light Dry Extract (15.8 EBC) Dry Extract 11 4.1 %
150.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 12 23.2 IBUs
150.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 13 17.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
100.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 15 7.7 IBUs
5g Yeast Nutrient
---FERM PROCESS-----------------------------
A work in progress....... So far :
Day 1- 18c Day 2 20 c (took a while but was fermenting strongly at end og Day 2)
Day 3 - 10 : 18c despite being cool still fermenting strongly and does not look like slowing down....
Probably will leave in Primary for minimum 21 days and transfer to Barrel for 6-12 weeks.
----------------------------------------------------------------------------------------
technobabble66
Meat Popsicle
Hey Mofox, would it be worthwhile doing a 15-20min rest at 45*C to degrade the glucans in the rye?mofox1 said:
Might help reduce the gumming in your mash.
Not needed it myself yet, but read a fair bit about it while researching for wheat & oats in beers, and possible use of rye later.
Does anyone use the beta-glucan rest?
FYI:
LiquidGold
Well-Known Member
Finally gotten around to trying a pacific ale clone after reading a few suggestions on here. Boil is about to begin. Only my second brew since upgrading from single vessel BIAB to 3 tier/vessel gravity fed system so I've still got a bit to learn and tweak to get my method down pat.
Pacific Ale
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 13.3 (Average - No Chill Adjusted)
58.3% BB Ale Malt
38.87% BB Wheat Malt
2.83% Carapils (Dextrine)
1 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Boil) [Cube hop]
3.3 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop) [Still not sure what day I'll dry hop. usually keep in primary for 2 weeks then crash for 5 days.]
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05 (slurry)
Recipe Generated with BrewMate
Pacific Ale
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 13.3 (Average - No Chill Adjusted)
58.3% BB Ale Malt
38.87% BB Wheat Malt
2.83% Carapils (Dextrine)
1 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Boil) [Cube hop]
3.3 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop) [Still not sure what day I'll dry hop. usually keep in primary for 2 weeks then crash for 5 days.]
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05 (slurry)
Recipe Generated with BrewMate
mofox1
Wubba lubba dub dub!
If use a stupid amount of rye again, sure... I'll give the B-G rest a go. If I do, I'll probably do it as a "mini-mash" before I add the reset of the grains and sacc temp water (no point wasting the ramp time).technobabble66 said:
I consider myself a tad too burned to be thinking of another rye dominant brew in the near future tho :unsure: :lol:
Ordinary bitterish type of thing
22l batch
3.5kg Maris otter
0.25 med crystal
0.05 roast barley for a bit of colour
15gm magnum at 60
25gm cascade in the cube (no English hops on hand)
S-04 probably @ 19c
OG 1.039/10% Brix
FG will hopefully be 1.010ish
22l batch
3.5kg Maris otter
0.25 med crystal
0.05 roast barley for a bit of colour
15gm magnum at 60
25gm cascade in the cube (no English hops on hand)
S-04 probably @ 19c
OG 1.039/10% Brix
FG will hopefully be 1.010ish
Hell Yes Helles
Style: Munich Helles
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 31.25 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 7.6 EBC
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name
82.2% - 3.92 kg Pilsner (Weyermann) (3.3 EBC)
13.7% - 0.65 kg Munich I (Weyermann) (14.0 EBC)
4.1% - 0.20 kg Acid Malt (5.9 EBC)
20IBU - 44.79 g Hallertauer Mittelfrueh [4.00 %] (60min)
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast
Mash at 66/67c
Start the ferment at ~10c, ramp up after a week
Style: Munich Helles
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 31.25 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 7.6 EBC
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name
82.2% - 3.92 kg Pilsner (Weyermann) (3.3 EBC)
13.7% - 0.65 kg Munich I (Weyermann) (14.0 EBC)
4.1% - 0.20 kg Acid Malt (5.9 EBC)
20IBU - 44.79 g Hallertauer Mittelfrueh [4.00 %] (60min)
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast
Mash at 66/67c
Start the ferment at ~10c, ramp up after a week
Midnight Brew
Well-Known Member
- Joined
- 23/3/09
- Messages
- 1,567
- Reaction score
- 772
Mashed in at 6am
44. Draught
89.7% Schooner Malt
0.3% Midnight Wheat
10% Cane Sugar
Cluster to 22 IBU
1.045
Wy2042 Danish Lager and going to use the Drauflassen technique for 56L batch (4x 14L cubes)
Mashed at 55/61/69/72/78 for 15/35/35/10/10
44. Draught
89.7% Schooner Malt
0.3% Midnight Wheat
10% Cane Sugar
Cluster to 22 IBU
1.045
Wy2042 Danish Lager and going to use the Drauflassen technique for 56L batch (4x 14L cubes)
Mashed at 55/61/69/72/78 for 15/35/35/10/10
Mardoo
Noob What Craps On A Bit
Finally using up that Schooner! Fantastic malt.
Midnight Brew
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Finally haha. Got a pretty good yield too for old malt. Still have another odd 6kg to use in something or a RIS :beerbang:Mardoo said:
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