devo
Str8outtaCoburg
I'm about to mash in a single hop, NZ Willamtte, Best Bitter.
What are you brewing II ?
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ohitsbrad
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Just about to run off this from the mash tun. Why isn't this Macs beer in Vintage Cellars anymore?!
Sassy Red
OG 1.047
18 SRM
30 IBUs
23 litres
90 min boil
3.4kg Galaxy malt (69%)
800g BB caramalt (16%)
450g Bairds crystal (9%)
220g Bairds dark crystal (4.5%)
80g Bairds chocolate malt (1.5%)
Mash at 67 degrees.
20g Motueka (B Saaz) 60 mins 21 IBUs
50g Motueka (B Saaz) 5 mins 9 IBUs
20g Motueka (B Saaz) dry hop
Wyeast 1028
Ferment at 19 degrees.
Sassy Red
OG 1.047
18 SRM
30 IBUs
23 litres
90 min boil
3.4kg Galaxy malt (69%)
800g BB caramalt (16%)
450g Bairds crystal (9%)
220g Bairds dark crystal (4.5%)
80g Bairds chocolate malt (1.5%)
Mash at 67 degrees.
20g Motueka (B Saaz) 60 mins 21 IBUs
50g Motueka (B Saaz) 5 mins 9 IBUs
20g Motueka (B Saaz) dry hop
Wyeast 1028
Ferment at 19 degrees.
Easy K&K to get back into the game for the uni term:
1.7kg Muntons Royal Oak Amber Ale,
500g LDME + 300g Dextrose,
150g Crystal malt,
12g Amarillo in secondary.
Cheap, quick, easy. Currently putting along at 17'C.
Cheers - boingk
1.7kg Muntons Royal Oak Amber Ale,
500g LDME + 300g Dextrose,
150g Crystal malt,
12g Amarillo in secondary.
Cheap, quick, easy. Currently putting along at 17'C.
Cheers - boingk
warrenlw63
Just a Hoe
- Joined
- 4/5/04
- Messages
- 7,202
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- 12
No particular style, cream or blonde ale I guess. Just wanted to use the rest of my Galaxy. What a wonderful smelling hop. :icon_drool2:
Out of this Galaxy
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 65 Max Clr: 12 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.055 Plato: 13.63
Anticipated EBC: 7.0
Anticipated IBU: 27.2
Brewhouse Efficiency: 83 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.06 L
Pre-Boil Gravity: 1.043 SG 10.67 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
10.5 1.00 kg. Flaked Rice 1.040 0
47.4 4.50 kg. Barrett Burston Ale Malt Australia 1.038 4
42.1 4.00 kg. BB Pale Malt Australia 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Galaxy Pellet 15.00 16.0 60 min.
10.00 g. Galaxy Pellet 15.00 0.0 0 min.
20.00 g. Galaxy Pellet 15.00 5.7 15 min.
10.00 g. Galaxy Pellet 15.00 5.4 30 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
Repitched Coopers CSA
Water Profile
-------------
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
-------------
Mash Name: straight infusion
Total Grain kg: 9.50
Total Water Qts: 15.10 - Before Additional Infusions
Total Water L: 14.29 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 15.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
PROTEIN 5 15 55 55 Infuse 66 14.29 1.50
SACC2 5 20 70 70 Infuse 100 9.13 2.46
MASH OUT 5 10 75 75 Decoc 100 4.90 3.13 (Decoc Thickness)
SACC 5 60 65 65 Infuse 90 0.00 2.46
Total Water Qts: 24.74 - After Additional Infusions
Total Water L: 23.41 - After Additional Infusions
Total Mash Volume L: 29.76 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
Warren -
Out of this Galaxy
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 65 Max Clr: 12 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.055 Plato: 13.63
Anticipated EBC: 7.0
Anticipated IBU: 27.2
Brewhouse Efficiency: 83 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.06 L
Pre-Boil Gravity: 1.043 SG 10.67 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
10.5 1.00 kg. Flaked Rice 1.040 0
47.4 4.50 kg. Barrett Burston Ale Malt Australia 1.038 4
42.1 4.00 kg. BB Pale Malt Australia 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Galaxy Pellet 15.00 16.0 60 min.
10.00 g. Galaxy Pellet 15.00 0.0 0 min.
20.00 g. Galaxy Pellet 15.00 5.7 15 min.
10.00 g. Galaxy Pellet 15.00 5.4 30 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
Repitched Coopers CSA
Water Profile
-------------
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
-------------
Mash Name: straight infusion
Total Grain kg: 9.50
Total Water Qts: 15.10 - Before Additional Infusions
Total Water L: 14.29 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 15.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
PROTEIN 5 15 55 55 Infuse 66 14.29 1.50
SACC2 5 20 70 70 Infuse 100 9.13 2.46
MASH OUT 5 10 75 75 Decoc 100 4.90 3.13 (Decoc Thickness)
SACC 5 60 65 65 Infuse 90 0.00 2.46
Total Water Qts: 24.74 - After Additional Infusions
Total Water L: 23.41 - After Additional Infusions
Total Mash Volume L: 29.76 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
Warren -
reviled
Well-Known Member
- Joined
- 8/7/08
- Messages
- 2,365
- Reaction score
- 2
Ive got two brews going at the mo, a Mexican Cerveza, not my preferred style but my neighbour is a manager at brewcraft, so I get the dented cans for free 
The Cerveza's just the kit can, and a brewcraft #15 brewblend, plus some saflager yeast... Final volume 22 litres, nice and easy...
The other one im doing is my first batch using specialty grains,
I used Muntons Nut Brown Ale - 1.8kg
500grams of Dark dried malt extract
450grams of dextrose
200grams of chocolate malt
150grams of crystal malt
15 grams of roast barley
16 grams fuggles bittering hops
7 grams hallertau finishing hops
2 x packets of muntons gold yeast
Cos it was my first specialty grain batch I went out and got a strainer that was too fine, which resulted in me losing some of my specialty malt wort stink, but hopefully it should still be tasty... Thoughts???
The Cerveza's just the kit can, and a brewcraft #15 brewblend, plus some saflager yeast... Final volume 22 litres, nice and easy...
The other one im doing is my first batch using specialty grains,
I used Muntons Nut Brown Ale - 1.8kg
500grams of Dark dried malt extract
450grams of dextrose
200grams of chocolate malt
150grams of crystal malt
15 grams of roast barley
16 grams fuggles bittering hops
7 grams hallertau finishing hops
2 x packets of muntons gold yeast
Cos it was my first specialty grain batch I went out and got a strainer that was too fine, which resulted in me losing some of my specialty malt wort
stink, but hopefully it should still be tasty... Thoughts??? 
Today or tomorrow, depending on grandkids.
24.00 L
Boil: 90 Minutes
OG: 1.041 SG
Color: 6.2 SRM
IBU: 20.6 IBU
2.04 kg Pale Malt, Galaxy
0.96 kg Wheat Malt
0.60 kg Munich, Dark
0.36 kg Caramalt
7.80 gm Super Alpha (60 min) 12.2 IBU
18.00 gm Amarillo Gold [8.40 %] (15 min) 8.4 IBU
18.00 gm Amarillo Gold [8.40 %] (0 min)
20g American Ale Yeast (Fermentis #US - 56) Yeast-Ale
30 min Mash In - Protien rest 52.0C
60 min Saccharification Rest 66.0 C
10 min Mash Out Heat to 76.5 C over 15 min
24.00 L
Boil: 90 Minutes
OG: 1.041 SG
Color: 6.2 SRM
IBU: 20.6 IBU
2.04 kg Pale Malt, Galaxy
0.96 kg Wheat Malt
0.60 kg Munich, Dark
0.36 kg Caramalt
7.80 gm Super Alpha (60 min) 12.2 IBU
18.00 gm Amarillo Gold [8.40 %] (15 min) 8.4 IBU
18.00 gm Amarillo Gold [8.40 %] (0 min)
20g American Ale Yeast (Fermentis #US - 56) Yeast-Ale
30 min Mash In - Protien rest 52.0C
60 min Saccharification Rest 66.0 C
10 min Mash Out Heat to 76.5 C over 15 min
yardy
BI3V
- Joined
- 25/2/06
- Messages
- 3,065
- Reaction score
- 10
Want it to finish as low as possible, hmmm sugar or yeast, sugar or yeast, think I'll go yeast!
Didn't want to sacrifice body by mashing low.
enoch
Well-Known Member
- Joined
- 29/1/06
- Messages
- 563
- Reaction score
- 55
Firing up the new 100 litre pot and spiral burner for a porter.
Having replumbed every other connection too it will probably be an afternoon of drip fixing.
07-20-2008 nightmare porter - plus flaked barley
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday July 20, 2008
Head Brewer:
Asst Brewer:
Recipe: nightmare porter - plus flaked barley
BJCP Style and Style Guidelines
-------------------------------
12-A Porter, Brown Porter
Min OG: 1.040 Max OG: 1.052
Min IBU: 18 Max IBU: 35
Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 55.50 Wort Size (L): 55.50
Total Grain (Kg): 11.15
Anticipated OG: 1.046 Plato: 11.43
Anticipated SRM: 32.0
Anticipated IBU: 28.4
Brewhouse Efficiency: 76 %
Wort Boil Time: 60 Minutes
Actual OG: 1.042 Plato: 10.58
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.12 by Volume: 4.00 From Measured Gravities.
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.5 0.50 kg. Flaked Barley America 1.032 2
80.7 9.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
6.7 0.75 kg. Crystal 120L Australia 1.033 120
4.5 0.50 kg. Chocolate Malt Great Britain 1.034 475
3.6 0.40 kg. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.00 g. Simcoe Pellet 12.00 26.3 60 min.
41.89 g. Goldings - E.K. Whole 4.75 2.1 10 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
first 0 120 65 65 Infuse 75 23.08 2.07
Having replumbed every other connection too it will probably be an afternoon of drip fixing.
07-20-2008 nightmare porter - plus flaked barley
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday July 20, 2008
Head Brewer:
Asst Brewer:
Recipe: nightmare porter - plus flaked barley
BJCP Style and Style Guidelines
-------------------------------
12-A Porter, Brown Porter
Min OG: 1.040 Max OG: 1.052
Min IBU: 18 Max IBU: 35
Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 55.50 Wort Size (L): 55.50
Total Grain (Kg): 11.15
Anticipated OG: 1.046 Plato: 11.43
Anticipated SRM: 32.0
Anticipated IBU: 28.4
Brewhouse Efficiency: 76 %
Wort Boil Time: 60 Minutes
Actual OG: 1.042 Plato: 10.58
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.12 by Volume: 4.00 From Measured Gravities.
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.5 0.50 kg. Flaked Barley America 1.032 2
80.7 9.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
6.7 0.75 kg. Crystal 120L Australia 1.033 120
4.5 0.50 kg. Chocolate Malt Great Britain 1.034 475
3.6 0.40 kg. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.00 g. Simcoe Pellet 12.00 26.3 60 min.
41.89 g. Goldings - E.K. Whole 4.75 2.1 10 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
first 0 120 65 65 Infuse 75 23.08 2.07
enoch
Well-Known Member
- Joined
- 29/1/06
- Messages
- 563
- Reaction score
- 55
It started because I didn't have a heated HLT so needed to heat sparge water in the boiler then transfer to the HLT.
Subsequently I have gone to the Jamil recirculating cooling method so I can easily hit lager temps and sterilise the pump and full circuit with boiling wort resulting in less things to sanitise.
Subsequently I have gone to the Jamil recirculating cooling method so I can easily hit lager temps and sterilise the pump and full circuit with boiling wort resulting in less things to sanitise.
Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
Just brewed a CAP, and its the best smelling wort i have had chilled in the kettle in a long time!
52 liter batch
7.5 kg Weyermann Bohemien Pils
2.5 kg Flaked Maize
600g Weyermann Carahell
600g Weyermann Carapils
100g Weyermann Acidulated
500g (5 liters volume) Rice Gulls
40g saphire FWH in 90 min boil
90g Cluster @ 45 min to go
50g Saphire flame out
1 tspoon kopafloc 10 min to go.
mashed in at 52 deg @ 2l/kg for 20 min
infused with boiling water to 55 deg for 90 min (to help convert the corn)
Slow 2 hour fly sparge
Got 85% efficiency after setting recipe at 75 % was aiming for 1.050 and got 1.058.
so in the end i got
52 liters of 1.058, 42 IBU, 6 EBC wort
Smells fantastic as i said before. Love the Saphire! and even the cluster......... what a great hop. i could have eaten it from the pack.
All in all a great brew day.
Pitching it on a fresh yeast cake of WLP 833 German bock yeast tonight.
cheers
52 liter batch
7.5 kg Weyermann Bohemien Pils
2.5 kg Flaked Maize
600g Weyermann Carahell
600g Weyermann Carapils
100g Weyermann Acidulated
500g (5 liters volume) Rice Gulls
40g saphire FWH in 90 min boil
90g Cluster @ 45 min to go
50g Saphire flame out
1 tspoon kopafloc 10 min to go.
mashed in at 52 deg @ 2l/kg for 20 min
infused with boiling water to 55 deg for 90 min (to help convert the corn)
Slow 2 hour fly sparge
Got 85% efficiency after setting recipe at 75 %
was aiming for 1.050 and got 1.058. so in the end i got
52 liters of 1.058, 42 IBU, 6 EBC wort
Smells fantastic as i said before. Love the Saphire! and even the cluster......... what a great hop. i could have eaten it from the pack.
All in all a great brew day.
Pitching it on a fresh yeast cake of WLP 833 German bock yeast tonight.
cheers
Barry
To thine own self brew
- Joined
- 7/12/02
- Messages
- 1,195
- Reaction score
- 95
No fridge yet, so make lagers while the cold winds blow.
OG's were 84 and 64, could have een higher but I finished 50 mins earlier than usual so that was some compensation. Efficiency was 72% rather than 83% but it is usually lower for high gravity beers for me anyway. Had 9 kgs in each of the two mash tuns (Two Tun Doppelbock). Should be ready to drink this time next year. :beer:
OG's were 84 and 64, could have een higher but I finished 50 mins earlier than usual so that was some compensation. Efficiency was 72% rather than 83% but it is usually lower for high gravity beers for me anyway. Had 9 kgs in each of the two mash tuns (Two Tun Doppelbock). Should be ready to drink this time next year. :beer:
yardy
BI3V
- Joined
- 25/2/06
- Messages
- 3,065
- Reaction score
- 10
Ah i see, i double pitched K-97 into the above yesterday and it almost blowing the lid off the pail, lucky i have a blow-off tube B)
Cheers
Yardy
Batz
Batz Brewery...Hand crafted beers from the 'Batcav
- Joined
- 8/8/03
- Messages
- 12,735
- Reaction score
- 1,421
I have one in my old kettle Tony and it was really handy,you don't get caught out with a boil over.
Batz
reviled
Well-Known Member
- Joined
- 8/7/08
- Messages
- 2,365
- Reaction score
- 2
Brewed this up last night, should be interesting...
1.5kg brewcraft czech pilsner
#62 czech pilsner kit converter
150grams crystal malt
65grams chocolate malt
65 grams caramalt
200grams dextrose
Bittering hops : 5grams saaz, 10grams Hallertau
Finishin hops : 15grams saaz, 10 grams Hallertau
And Saflager S23 yeast
Final volume 22 litres... OG was 1040
1.5kg brewcraft czech pilsner
#62 czech pilsner kit converter
150grams crystal malt
65grams chocolate malt
65 grams caramalt
200grams dextrose
Bittering hops : 5grams saaz, 10grams Hallertau
Finishin hops : 15grams saaz, 10 grams Hallertau
And Saflager S23 yeast
Final volume 22 litres... OG was 1040
therook
Well-Known Member
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- 25/3/03
- Messages
- 1,838
- Reaction score
- 7
Hopefully brewing this on Sunday..
Any thoughts?
German Pilsner
Brew Type: All Grain Date: 27/07/2008
Style: German Pilsner (Pils) Brewer: Rook
Batch Size: 25.00 L Assistant Brewer: Sammy
Boil Volume: 33.60 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %
Ingredients Amount Item Type % or IBU
5.75 kg Galaxy ( Barrett Burston ) (3.9 EBC) Grain 95.8 %
0.25 kg Carapils (3.0 EBC) Grain 4.2 %
45.00 gm Pearle [6.30%] (60 min) Hops 29.6 IBU
28.00 gm Saaz [2.20%] (20 min) Hops 3.6 IBU
28.00 gm Saaz [2.20%] (5 min) Hops 1.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager
Beer Profile Estimated Original Gravity: 1.048 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.013 SG (1.008-1.013 SG)
Estimated Color: 7.5 EBC (3.9-9.9 EBC)
Bitterness: 34.4 IBU (25.0-45.0 IBU)
mash in at 67c for 90 minutes
Ferment at 10 c
lager for 4 weeks
Rook
Any thoughts?
German Pilsner
Brew Type: All Grain Date: 27/07/2008
Style: German Pilsner (Pils) Brewer: Rook
Batch Size: 25.00 L Assistant Brewer: Sammy
Boil Volume: 33.60 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %
Ingredients Amount Item Type % or IBU
5.75 kg Galaxy ( Barrett Burston ) (3.9 EBC) Grain 95.8 %
0.25 kg Carapils (3.0 EBC) Grain 4.2 %
45.00 gm Pearle [6.30%] (60 min) Hops 29.6 IBU
28.00 gm Saaz [2.20%] (20 min) Hops 3.6 IBU
28.00 gm Saaz [2.20%] (5 min) Hops 1.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager
Beer Profile Estimated Original Gravity: 1.048 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.013 SG (1.008-1.013 SG)
Estimated Color: 7.5 EBC (3.9-9.9 EBC)
Bitterness: 34.4 IBU (25.0-45.0 IBU)
mash in at 67c for 90 minutes
Ferment at 10 c
lager for 4 weeks
Rook
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