What are you brewing II ?
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warrenlw63
Just a Hoe
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Or there's the Canadian-Belgian offering from Unibroue. The Belgian Bubl. 
Warren -
Warren -
schooey
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if only there was a middle finger emicon!
:lol:
We are going to have to make a 'Tony Lexicon Wiki'
Rice gulls
Belgian Bubbels
Firmenters
leeboy
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Munich Dunkel
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 8.30 kg. Munich Malt Germany 1.037 8
10.4 1.00 kg. Munich Malt(dark) Canada 1.034 30
2.8 0.27 kg. Carafa Special Germany 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
65.00 g. Hallertauer Tradition Pellet 3.70 19.3 60 min.
35.00 g. Hallertauer Tradition Pellet 3.70 3.5 20 min.
Yeast
-----
WYeast 2308 Munich Lager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 8.30 kg. Munich Malt Germany 1.037 8
10.4 1.00 kg. Munich Malt(dark) Canada 1.034 30
2.8 0.27 kg. Carafa Special Germany 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
65.00 g. Hallertauer Tradition Pellet 3.70 19.3 60 min.
35.00 g. Hallertauer Tradition Pellet 3.70 3.5 20 min.
Yeast
-----
WYeast 2308 Munich Lager
PostModern
Iron Wolf Brewery
- Joined
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Just finished brewing with some Marris Otter, JW Wheat Malt and EKG from a club buy.
On Scotty's wise council, I brewed a double batch, although as usual, my bucket measuring system means I'm probably a tad over gravity. Recipe was:
Grain and adjunct:
Bucket and a fifth of Marris Otter
10th of a bucket of wheat malt
250g of Dark Crystal
300g white sugar
65C mash
Hops:
20g EKG 4.6% first wort hopped (these were some I bought from HBW's sale)
50g Nothern Brewer 6.7% 60 mins
45g EKG pellets in whirlpool
Collected 34 litres in two cubes. I thought there might be another 4-5 litres, so I ran the rest into another cube just in case, but all it was was about a litre and a half of just trub and hops. Took the gravity reading from that cube and got 1.045, which is not too bad. I'll water that down to 1.039 or so in the fermenter for 20L batches (might adjust the gravity tomorrow once I take a reading from the fermenter, as the test wort was mushy and green as well as being warm).
The whole process smelt great. All the way thru from the crush, mash and boil. Nicest aroma from any malt I've ever used, I gotta say. Lovely smelling malt.
I did the floating mash thing and man, it ran great. Less than a litre needed recirculating before lovely bright wort ran into the kettle. I should have taken a pic of the first runnings before the heat went onto the kettle. Spectacular colour and clarity. Putting the heat on of course ruined that with protein break, as well as the FWHs but the runnings in the clear hose were clean and bright all the way. All thru the long, slow sparge, the grain bed floated up to the top of the water, like never before in my mash tun. Must be that the MO is meant to do this. It just floated and gave its all to the brew. I chewed some of the spent grain afterwards and nothing sweet at all was left. Lovely extraction. Hoping I didn't stuff up the bittering and boil, because the way the mash ran deserves to make a great beer.
On Scotty's wise council, I brewed a double batch, although as usual, my bucket measuring system means I'm probably a tad over gravity. Recipe was:
Grain and adjunct:
Bucket and a fifth of Marris Otter
10th of a bucket of wheat malt
250g of Dark Crystal
300g white sugar
65C mash
Hops:
20g EKG 4.6% first wort hopped (these were some I bought from HBW's sale)
50g Nothern Brewer 6.7% 60 mins
45g EKG pellets in whirlpool
Collected 34 litres in two cubes. I thought there might be another 4-5 litres, so I ran the rest into another cube just in case, but all it was was about a litre and a half of just trub and hops. Took the gravity reading from that cube and got 1.045, which is not too bad. I'll water that down to 1.039 or so in the fermenter for 20L batches (might adjust the gravity tomorrow once I take a reading from the fermenter, as the test wort was mushy and green as well as being warm).
The whole process smelt great. All the way thru from the crush, mash and boil. Nicest aroma from any malt I've ever used, I gotta say. Lovely smelling malt.
I did the floating mash thing and man, it ran great. Less than a litre needed recirculating before lovely bright wort ran into the kettle. I should have taken a pic of the first runnings before the heat went onto the kettle. Spectacular colour and clarity. Putting the heat on of course ruined that with protein break, as well as the FWHs but the runnings in the clear hose were clean and bright all the way. All thru the long, slow sparge, the grain bed floated up to the top of the water, like never before in my mash tun. Must be that the MO is meant to do this. It just floated and gave its all to the brew. I chewed some of the spent grain afterwards and nothing sweet at all was left. Lovely extraction. Hoping I didn't stuff up the bittering and boil, because the way the mash ran deserves to make a great beer.
What is it with all the belgians.
Only my third attempt at this style, first AG attempt. Tomorrow or Wednesday.
Belgian Golden Strong
23.00 L
90 min boil
OG: 1.072 SG
Color: 4.0 SRM
IBU: 30 IBU
80% Pilsner Malt
20% Sugar Dememera
30 IBU B-Saaz
20g DCL Yeast #T-58
Infusion 90 min conversion @ 65.0 C
Mash Out
Only my third attempt at this style, first AG attempt. Tomorrow or Wednesday.
Belgian Golden Strong
23.00 L
90 min boil
OG: 1.072 SG
Color: 4.0 SRM
IBU: 30 IBU
80% Pilsner Malt
20% Sugar Dememera
30 IBU B-Saaz
20g DCL Yeast #T-58
Infusion 90 min conversion @ 65.0 C
Mash Out
Jye
Hop Junky
- Joined
- 9/5/05
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- 3,190
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House APA today and the first time Im brewing a double batch... should be interesting
House APA
Brew Type: All Grain Date: 9/06/2008
Style: American Pale Ale Brewer: Jye
Batch Size: 40.00 L Assistant Brewer:
Boil Volume: 52.30 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment:
Ingredients Amount Item Type % or IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.3 %
2.00 kg Munich I (Weyermann) (7.1 SRM) Grain 24.1 %
0.30 kg Amber Malt (50.0 SRM) Grain 3.6 %
40.00 gm Simcoe [12.00%] (20 min) Hops 18.7 IBU
20.00 gm Columbus (Tomahawk) [14.00%] (20 min) Hops 10.9 IBU
40.00 gm Simcoe [12.00%] (5 min) Hops 6.1 IBU
40.00 gm Amarillo Gold [8.40%] (5 min) Hops 4.3 IBU
30.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -
30.00 gm Columbus (Tomahawk) [14.00%] (Dry Hop 3 days) Hops -
30.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
10.00 gm 5.2 (Mash 90.0 min) Misc
20.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
2 Pkgs Safale American US-56 Yeast-Ale
Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 7.2 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 40.0 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.5 AAU
Estimated Alcohol by Volume: 4.9 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %
House APA
Brew Type: All Grain Date: 9/06/2008
Style: American Pale Ale Brewer: Jye
Batch Size: 40.00 L Assistant Brewer:
Boil Volume: 52.30 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment:
Ingredients Amount Item Type % or IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.3 %
2.00 kg Munich I (Weyermann) (7.1 SRM) Grain 24.1 %
0.30 kg Amber Malt (50.0 SRM) Grain 3.6 %
40.00 gm Simcoe [12.00%] (20 min) Hops 18.7 IBU
20.00 gm Columbus (Tomahawk) [14.00%] (20 min) Hops 10.9 IBU
40.00 gm Simcoe [12.00%] (5 min) Hops 6.1 IBU
40.00 gm Amarillo Gold [8.40%] (5 min) Hops 4.3 IBU
30.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -
30.00 gm Columbus (Tomahawk) [14.00%] (Dry Hop 3 days) Hops -
30.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
10.00 gm 5.2 (Mash 90.0 min) Misc
20.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
2 Pkgs Safale American US-56 Yeast-Ale
Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 7.2 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 40.0 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.5 AAU
Estimated Alcohol by Volume: 4.9 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %
devo
Str8outtaCoburg
I'm having another crack at a Belgian dubbel today. I will be chilling this one, when its done condition half in a 10ltr keg, bottle the rest and forget about it for another 6-12 months before hooking in.
Chimay Red copy
Selected Style and BJCP Guidelines
18B-Belgian Strong Ale-Belgian Dubbel
Minimum OG: 1.062 SG Maximum OG: 1.075 SG
Minimum FG: 1.008 SG Maximum FG: 1.018 SG
Minimum IBU: 15 IBU Maximum IBU: 25 IBU
Minimum Color: 25.3 EBC Maximum Color: 43.8 EBC
Recipe Overview
Wort Volume Before Boil: 27.00 l Wort Volume After Boil: 23.00 l
Volume Transferred: 22.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 22.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.058 SG Expected OG: 1.074 SG
Expected FG: 1.015 SG Apparent Attenuation: 78.1 %
Expected ABV: 7.8 % Expected ABW: 6.1 %
Expected IBU (using Tinseth): 20.1 IBU Expected Color (using Morey): 35.3 EBC
BU:GU ratio: 0.27 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 19 degC
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 6.000 kg 80.5 % 3.5 In Mash/Steeped
German CaraAmber 1.000 kg 13.4 % 9.8 In Mash/Steeped
Sugar - Candi Sugar Amber 0.450 kg 6.0 % 12.2 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Mittlefruh 5.0 % 35 g 17.2 Loose Whole Hops 60 Min From End
German Hallertauer Mittlefruh 5.0 % 10 g 3.0 Loose Whole Hops 20 Min From End
German Hallertauer Mittlefruh 5.0 % 10 g 0.0 Loose Whole Hops At turn off
Yeast
Belgian Ale yeast (AKA T-58)
Chimay Red copy
Selected Style and BJCP Guidelines
18B-Belgian Strong Ale-Belgian Dubbel
Minimum OG: 1.062 SG Maximum OG: 1.075 SG
Minimum FG: 1.008 SG Maximum FG: 1.018 SG
Minimum IBU: 15 IBU Maximum IBU: 25 IBU
Minimum Color: 25.3 EBC Maximum Color: 43.8 EBC
Recipe Overview
Wort Volume Before Boil: 27.00 l Wort Volume After Boil: 23.00 l
Volume Transferred: 22.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 22.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.058 SG Expected OG: 1.074 SG
Expected FG: 1.015 SG Apparent Attenuation: 78.1 %
Expected ABV: 7.8 % Expected ABW: 6.1 %
Expected IBU (using Tinseth): 20.1 IBU Expected Color (using Morey): 35.3 EBC
BU:GU ratio: 0.27 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 19 degC
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 6.000 kg 80.5 % 3.5 In Mash/Steeped
German CaraAmber 1.000 kg 13.4 % 9.8 In Mash/Steeped
Sugar - Candi Sugar Amber 0.450 kg 6.0 % 12.2 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Mittlefruh 5.0 % 35 g 17.2 Loose Whole Hops 60 Min From End
German Hallertauer Mittlefruh 5.0 % 10 g 3.0 Loose Whole Hops 20 Min From End
German Hallertauer Mittlefruh 5.0 % 10 g 0.0 Loose Whole Hops At turn off
Yeast
Belgian Ale yeast (AKA T-58)
Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
Devo......... whats the Caraamber like. I almost got myself some a while back.
I had a great 2 days brewing. I have decided to explore belgian and scottich beers this winter and the Scottish 70/- i brewed is going to be tops!. If you read the Guideline it says a smoky character, and i always added smoked malt but this is soooooooo wrong! No crystal (well a bit of cararoma) and a good chunk of Roast Barley. It smelt smokey into the cube. It was a roasty smokyness and i cant wait to get it on some 1728.
brewed a 50 liter batch of Rauchbier and 27 liter batch of belgian Bubbel thismorning before 10 AM. I woke up at 4:30 am thismoring needing to use the loo and thought...... bugger it! Lets fire up the HLT.
Used NZ styrian goldings flowers in the Bubbel. They had a wonderful subtle aroma that was sweet and spicy. Reminded me of honey and cinamon :huh:
The Rauchbier.......... well i put 80% into the Promash efficiency and aimed for a 1.056 beer. I got my volume at 1.064. I picked up the .......... well you cant call it a problem can you........ when i tested my pre boil gravity and it was 1.054 or there abouts. Promash said it should be 1.046 so i upped the bittering hops to match (and doesnt almost 200g of SAAZ in the boil smell great in the garage)
Pitched US-05 into it. I was going to make it a lager but i still have the Potters oktoberfest from october last year in cubes that needs to be brewed. Starter for the WLP 833 is getting done tonight
The Belgian Trippel was emptied out of the cube last night and i have 28 liters of it in a 30 liter firmenter. after 24 hrs its frothing on the lid so i have a blow off tube set up. I have just realised i now have to add the sugar during the firmentation so space is going to be at a premium with only about 2 to 3 inches of headspace <_< .
Thats what im brewin
cheers
I had a great 2 days brewing. I have decided to explore belgian and scottich beers this winter and the Scottish 70/- i brewed is going to be tops!. If you read the Guideline it says a smoky character, and i always added smoked malt but this is soooooooo wrong! No crystal (well a bit of cararoma) and a good chunk of Roast Barley. It smelt smokey into the cube. It was a roasty smokyness and i cant wait to get it on some 1728.
brewed a 50 liter batch of Rauchbier and 27 liter batch of belgian Bubbel thismorning before 10 AM. I woke up at 4:30 am thismoring needing to use the loo and thought...... bugger it! Lets fire up the HLT.
Used NZ styrian goldings flowers in the Bubbel. They had a wonderful subtle aroma that was sweet and spicy. Reminded me of honey and cinamon :huh:
The Rauchbier.......... well i put 80% into the Promash efficiency and aimed for a 1.056 beer. I got my volume at 1.064. I picked up the .......... well you cant call it a problem can you........ when i tested my pre boil gravity and it was 1.054 or there abouts. Promash said it should be 1.046
so i upped the bittering hops to match (and doesnt almost 200g of SAAZ in the boil smell great in the garage)Pitched US-05 into it. I was going to make it a lager but i still have the Potters oktoberfest from october last year in cubes that needs to be brewed. Starter for the WLP 833 is getting done tonight
The Belgian Trippel was emptied out of the cube last night and i have 28 liters of it in a 30 liter firmenter. after 24 hrs its frothing on the lid so i have a blow off tube set up. I have just realised i now have to add the sugar during the firmentation so space is going to be at a premium with only about 2 to 3 inches of headspace <_< .
Thats what im brewin
cheers
devo
Str8outtaCoburg
Devo......... whats the Caraamber like. I almost got myself some a while back.
brewed. Starter for the WLP 833 is getting done tonight
CaraAmber is drool worthy stuff Tony :icon_drool2: Second time I've used it and it's one of the best smelling malts I've come across.
NickB
I haven't had a C**t all night, Drinkstable....
- Joined
- 29/6/06
- Messages
- 4,436
- Reaction score
- 191
Just finishing up the boil (in the dark tonight!) of my Case Swap Beer
APA
3kg Munich
2kg Galaxy
250g Wheat
150g CaraRed
20g Black
Simcoe @ 60
Glacier @ 30 & 10
Ahtanum @ 15 & 5
Cascade and Simcoe Dry Hop
This will be slightly less bitter, and a bit more hoppy than the last attempt....
Cheers
APA
3kg Munich
2kg Galaxy
250g Wheat
150g CaraRed
20g Black
Simcoe @ 60
Glacier @ 30 & 10
Ahtanum @ 15 & 5
Cascade and Simcoe Dry Hop
This will be slightly less bitter, and a bit more hoppy than the last attempt....
Cheers
Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
Is it sweet like a crystal or dry and buiskety like amber malt?
I just had pictures of amber malt dryness and wasnt real sure.
cheers
Fourstar
doG reeB
- Joined
- 31/10/07
- Messages
- 6,150
- Reaction score
- 40
I did a 'sort of' hop burst APA on Sunday. (Couldn't resist a small bittering addition thou.)
Recipe: Simcoe Hopburst Pale
Brewer: Braden
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.71 L
Estimated OG: 1.054 SG
Estimated Color: 9.7 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
4.50 kg Pale (2 Row) US (2.0 SRM) 76.3 %
1.00 kg Munich (9.0 SRM) 16.9 %
0.40 kg Crystal (60.0 SRM) 6.8 %
10.00 gm Amarillo (60 min)
20.00 gm Simcoe (20 min)
10.00 gm Amarillo (20 min)
10.00 gm Cascade (20 min)
10.00 gm Amarillo (5 min)
10.00 gm Cascade (5 min)
10.00 gm Simcoe (0 min)
0.50 items Whirlfloc Tablet
1 Pkgs SafAle (DCL Yeast #S-05)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.90 kg
----------------------------
Name Step Temp Step Time
Mash In 66.0 C 60 min
Mash Out 76.0 C 10 min
Recipe: Simcoe Hopburst Pale
Brewer: Braden
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.71 L
Estimated OG: 1.054 SG
Estimated Color: 9.7 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
4.50 kg Pale (2 Row) US (2.0 SRM) 76.3 %
1.00 kg Munich (9.0 SRM) 16.9 %
0.40 kg Crystal (60.0 SRM) 6.8 %
10.00 gm Amarillo (60 min)
20.00 gm Simcoe (20 min)
10.00 gm Amarillo (20 min)
10.00 gm Cascade (20 min)
10.00 gm Amarillo (5 min)
10.00 gm Cascade (5 min)
10.00 gm Simcoe (0 min)
0.50 items Whirlfloc Tablet
1 Pkgs SafAle (DCL Yeast #S-05)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.90 kg
----------------------------
Name Step Temp Step Time
Mash In 66.0 C 60 min
Mash Out 76.0 C 10 min
Stuster
Big mash up
- Joined
- 16/4/05
- Messages
- 5,216
- Reaction score
- 72
Well, no work yesterday (even though I should have been doing some work at home). Instead it was Dunkel Tuesday.
First up was a dunkelweizen. Strangely low efficiency which may be due to the wheat malt getting a bit slack. Tastes yummy at pitching time anyway.
Batch Size: 19.50 L
Boil Size: 23.08 L
Estimated OG: 1.047 SG
Estimated Color: 29.4 EBC
Estimated IBU: 16.3 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes
------------
Amount Item Type % or IBU
2.40 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 56.47 %
1.60 kg Munich II (Weyermann) (16.7 EBC) Grain 37.65 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.35 %
0.10 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 2.35 %
0.05 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.18 %
22.00 gm Pacific Hallertau [6.90 %] (45 min) Hops 16.3 IBU
1 Pkgs Safale Wheat (Fermentis #WB-06) Yeast-Wheat
Followed up by a Munich Dunkel.
Batch Size: 20.00 L
Boil Size: 24.51 L
Estimated OG: 1.049 SG
Estimated Color: 30.1 EBC
Estimated IBU: 26.4 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 75 Minutes
------------
Amount Item Type % or IBU
4.00 kg Munich II (Weyermann) (16.7 EBC) Grain 97.80 %
0.09 kg Carafa II (Weyermann) (817.6 EBC) Grain 2.20 %
30.00 gm Pacific Hallertau [6.90 %] (60 min) Hops 23.4 IBU
15.00 gm Tettnang [4.30 %] (10 min) Hops 2.9 IBU
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
Dark (drinking) days ahead.
First up was a dunkelweizen. Strangely low efficiency which may be due to the wheat malt getting a bit slack.
Tastes yummy at pitching time anyway. Batch Size: 19.50 L
Boil Size: 23.08 L
Estimated OG: 1.047 SG
Estimated Color: 29.4 EBC
Estimated IBU: 16.3 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes
------------
Amount Item Type % or IBU
2.40 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 56.47 %
1.60 kg Munich II (Weyermann) (16.7 EBC) Grain 37.65 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.35 %
0.10 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 2.35 %
0.05 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.18 %
22.00 gm Pacific Hallertau [6.90 %] (45 min) Hops 16.3 IBU
1 Pkgs Safale Wheat (Fermentis #WB-06) Yeast-Wheat
Followed up by a Munich Dunkel.
Batch Size: 20.00 L
Boil Size: 24.51 L
Estimated OG: 1.049 SG
Estimated Color: 30.1 EBC
Estimated IBU: 26.4 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 75 Minutes
------------
Amount Item Type % or IBU
4.00 kg Munich II (Weyermann) (16.7 EBC) Grain 97.80 %
0.09 kg Carafa II (Weyermann) (817.6 EBC) Grain 2.20 %
30.00 gm Pacific Hallertau [6.90 %] (60 min) Hops 23.4 IBU
15.00 gm Tettnang [4.30 %] (10 min) Hops 2.9 IBU
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
Dark (drinking) days ahead.
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