What Are You Brewing III

[NickB]

Hey Nick, do you boil the sugar for that long for a particular reason? Just curious- I add mine just before FO, but I'm usually doing an over- gravity boil anyway so keeping an eye on hops utilisation.
Nice looking Landlord BTW, should put some lead in the pencil! :icon_drool2: No sugar in it though?

I've always just chucked the sugar in as I drain to the kettle. Suppose it may caramelise a little? Dunno! However, been pretty happy with the results from previous brews, so will keep it that way for now!

Landlord smells beautiful on the boil, ended up boiling 4L of first runnings down to about 1.5L, then sparged the rest to the kettle. No sugar in this one as it's the first I've brewed, and figure that the 65C mash for 90 mins will give me adequate dryness in the finish. Will add some next brew if it's not quite there, but we shall see!

How are you finding the 2247? I've got a smack pack's worth split into tubes to use, but haven't had the opportunity as yet... Very interested in some feedback!


Cheers!

 

[sav]

Mashing now

Recipe: Savys NZ Hoppy Flagship Brew
Brewer: Battered Sav
Asst Brewer: BOSS
Style: American Pale Ale
TYPE: All Grain
Taste: (50.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 55.59 L
Estimated OG: 1.047 SG
Estimated Color: 13.0 EBC
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.40 kg BB Ale (6.3 EBC) Grain 94.55 %
0.30 kg Amber Malt (43.3 EBC) Grain 3.38 %
0.18 kg Caramunich Malt (110.3 EBC) Grain 2.07 %
23.28 gm Nelson savin [11.50 %] (60 min) Hops 16.5 IBU
18.69 gm BSaaz [6.80 %] (Dry Hop 5 days) Hops -
23.31 gm Nelson savin [11.50 %] (Dry Hop 5 days) Hops -
27.93 gm Nelson savin [11.50 %] (20 min) Hops 12.0 IBU
37.25 gm B Saaz [6.80 %] (20 min) Hops 9.5 IBU
28.00 gm BSaaz [6.80 %] (0 min) Hops -
9.33 gm Nelson savin [11.50 %] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.88 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.65 L of water at 72.7 C 67.0 C
10 min Mash Out Add 12.98 L of water at 95.3 C

Subbing b saaz for d saaz oh yeah hops ..

 

[RdeVjun]

4*, I know what you mean- repitch, repitch and repitch! Once I get a lager strain underway, firstly getting enough yeast starting from a slant and/or changing the fridges' setup plus upsetting the orderly flow of speedily- brewed ales, there's just no way I'm going to throw all that farting around down the drain at the end of a single batch!

Nick, the 2247 for me is fairly unremarkable, however that's only because I've not actually used any other lager strains apart from 2042 (which is great in its own right) and the Coopers blend (the European lager tin)! 2247 certainly does the job though- I just happened to be in the market for a lager strain when it was one of the PC seasonals, so I grabbed a pack as an afterthought, eventually got around to using it largely as an experiment (plus saving a batch slants) and then lo! and behold it popped my entry up at QABC! (See why I nearly fell off my chair when that Munich Helles of mine placed?! :blink: )
But getting back to the characteristics, I wanted a clean, dry European lager style with minimal emphasis on any one particular flavour (I guess that means 'neutral'), it does that admirably. A generous diacetyl rest seems to be mandatory, otherwise a fairly flexible strain which clears beautifully with some Polyclar. Initially it seemed to floc quite well for a supposed low flocculator, but with subsequent repitches it hasn't been quite as clear (maybe mine is not as pure now as it could be ).

Cheers lads! :beer:

 

[TidalPete]

Mashing now

Recipe: Savys NZ Hoppy Flagship Brew
Brewer: Battered Sav
Asst Brewer: BOSS
Style: American Pale Ale
TYPE: All Grain
Taste: (50.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 55.59 L
Estimated OG: 1.047 SG
Estimated Color: 13.0 EBC
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.40 kg BB Ale (6.3 EBC) Grain 94.55 %
0.30 kg Amber Malt (43.3 EBC) Grain 3.38 %
0.18 kg Caramunich Malt (110.3 EBC) Grain 2.07 %
23.28 gm Nelson savin [11.50 %] (60 min) Hops 16.5 IBU
18.69 gm BSaaz [6.80 %] (Dry Hop 5 days) Hops -
23.31 gm Nelson savin [11.50 %] (Dry Hop 5 days) Hops -
27.93 gm Nelson savin [11.50 %] (20 min) Hops 12.0 IBU
37.25 gm B Saaz [6.80 %] (20 min) Hops 9.5 IBU
28.00 gm BSaaz [6.80 %] (0 min) Hops -
9.33 gm Nelson savin [11.50 %] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.88 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.65 L of water at 72.7 C 67.0 C
10 min Mash Out Add 12.98 L of water at 95.3 C

Subbing b saaz for d saaz oh yeah hops ..

Looks interesting sav. What yeast? Not US-05\1056? :blink: Got some 1332 NW Ale or 1272 American Ale 2 if you want to give either a belt?
You're keen mashing in at this time of the day? No chill I suppose?
Did you get my PM?
Sooo many questions.

TP

 

[sav]

Us o5 TP and I am chillin her down 32min left to the boil 1 pass mate through th pc and she will be at 20

I am a bit pissi though

 

[argon]

Finished my single tier rig yesterday and broke it in last night by brewing my first Rye Beerbased on bconnerys recipe Rye ESB.

Used some left over hops to clear the stocks in the fridge hence the Hallertau bittering additions

Smelt wonderful mashing and especially in the kettle. No lautering problems at all happy days.
2 cubes sitting happily in the fermentator now one waiting for a starter of 1469 ready tonight the other will be started with some top cropped yeast from this batch.

Also kegged a Cascade Mild @ 3% abv un-fined and un-filtered using 1469 getting my moneys worth from this yeast!!

Recipe Specifications
--------------------------
Batch Size: 41.00 L
Estimated OG: 1.056 SG
Estimated Color: 33.4 EBC
Estimated IBU: 39.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.15 kg Ale - Golden Promise TF (Floor Malted) (6.Grain 74.09 %
1.70 kg Rye Malt (Weyermann) (5.0 EBC) Grain 15.45 %
0.50 kg Rye Caramel Malt (Weyermann) (175.0 EBC) Grain 4.55 %
0.25 kg Amber Malt (120.0 EBC) Grain 2.27 %
0.25 kg Crystal Malt - Dark (Thomas Fawcett) (240.Grain 2.27 %
0.15 kg Chocolate Malt Pale (Thomas Fawcett) (650.Grain 1.36 %
15.00 gm Hallertau Aroma [9.00 %] (60 min) Hops 6.9 IBU
5.00 gm Hallertau Mittelfrueh [5.20 %] (60 min) Hops 1.3 IBU
50.00 gm Fuggle [5.60 %] (60 min) Hops 14.4 IBU
50.00 gm East Kent Goldings [5.60 %] (30 min) Hops 11.1 IBU
45.00 gm Styrian Goldings [5.00 %] (15 min) Hops 5.7 IBU
1 Pkgs West Yorkshire (Wyeast Labs #1469) [StarteYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
120 min Mash In Add 24.00 L of water at 73.8 C 65.0 C
10 min Mash Out Add 16.00 L of water at 94.9 C 75.6 C

Right click to choose signature

 

[warra48]

Waiting for a Dunkler Weizenbock to come to the boil.

It's supposed to be a clone of Erdinger Pikantus. The recipe was designed by Trough Lolly.
The only changes to the original recipe as designed are that I'm using a jar of slurry of WY3638 from a Hefeweizen bottled yesterday, and the bittering hops will be Hallertauer, as I don't have enough Tettnanger to use all the way through.

I've had a few attempts previously at brewing this one, and I've always ended up with a distaster of one sort or another, usually a totally stuck sparge. This time I thought I'd lick it by adding 400 gr rice hulls. It worked, but the drain and sparge still took 2 hours. I guess 7 kg of grains in a 25 litre mash tun is not the best of ideas.

The wort smells absolutely gorgeous, and tastes like a really malty chocolate mudcake. Delicious.

I've ended up with 32.25 litres into the kettle at 1.061 pre-boil. Mash efficiency is 92%, so something worked this time.

Weizenbock
Batch Size: 22.00 L
Estimated IBU: 27.7 IBU
Mashed 65 minutes at 64C
Boil Time: 90 Minutes

4000.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 57.14 %
2000.00 gm Premium Pilsner (2.5 EBC) Grain 28.57 %
300.00 gm Caraaroma (390.0 EBC) Grain 4.29 %
300.00 gm Munich I (Weyermann) (14.0 EBC) Grain 4.29 %
200.00 gm Caramunich I (Weyermann) (100.5 EBC) Grain 2.86 %
150.00 gm Chocolate Wheat Malt (1100.0 EBC) Grain 2.14 %
50.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBGrain 0.71 %
30.00 gm Hallertau NZ [8.10 %] (90 min) Hops 24.1 IBU
26.00 gm Tettnang [4.10 %] (10 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

I used all rainwater from the neighbour's tank. I added a few salts to try and match a Munich water profile. Guess it doesn't matter too much, seemed to have worked OK.

 

[schooey]

Got a Berliner Weisse on the go atm. It's been sitting at 35C for an extended acid rest for the past 15 hours. Feels weird doing a double batch with just over 3.6 kilos of grain.. :blink:


Not enough grain for the tall malt pipe..



and only just enough liquid to make a circuit doesn't really constitute a turbid mash



The recipe is a bit of a secret...

This is my first venture into sour beer territory, pretty keen to see how it turns out

 

[jbirbeck]

Got a Berliner Weisse on the go atm. It's been sitting at 35C for an extended acid rest for the past 15 hours. Feels weird doing a double batch with just over 3.6 kilos of grain.. :blink:


Not enough grain for the tall malt pipe..

View attachment 42502

and only just enough liquid to make a circuit doesn't really constitute a turbid mash

View attachment 42503

The recipe is a bit of a secret...

This is my first venture into sour beer territory, pretty keen to see how it turns out

Interesting one...i have a berliner on the plans in the next few brews. tiny pile of grain for the batch. simple recipe but also a secret.

Doppelbock planned, whether it happens this weekend or not is another matter. I may need to do a different batch to build up a starter for the Doppel

 

[razz]

Obviously one of the great features on a Braumeister is a fully programmable controller, good luck with it schooey.

 

[bignath]

Mashing now

Recipe: Savys NZ Hoppy Flagship Brew
Brewer: Battered Sav
Asst Brewer: BOSS
Style: American Pale Ale
TYPE: All Grain
Taste: (50.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 55.59 L
Estimated OG: 1.047 SG
Estimated Color: 13.0 EBC
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.40 kg BB Ale (6.3 EBC) Grain 94.55 %
0.30 kg Amber Malt (43.3 EBC) Grain 3.38 %
0.18 kg Caramunich Malt (110.3 EBC) Grain 2.07 %
23.28 gm Nelson savin [11.50 %] (60 min) Hops 16.5 IBU
18.69 gm BSaaz [6.80 %] (Dry Hop 5 days) Hops -
23.31 gm Nelson savin [11.50 %] (Dry Hop 5 days) Hops -
27.93 gm Nelson savin [11.50 %] (20 min) Hops 12.0 IBU
37.25 gm B Saaz [6.80 %] (20 min) Hops 9.5 IBU
28.00 gm BSaaz [6.80 %] (0 min) Hops -
9.33 gm Nelson savin [11.50 %] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.88 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.65 L of water at 72.7 C 67.0 C
10 min Mash Out Add 12.98 L of water at 95.3 C

Subbing b saaz for d saaz oh yeah hops ..

Sav, have you done this one before? If so how did it turn out. Particularly interested in the BSaaz/NS combo as they are my two favourite hops at the moment. Never used them together though.. Would love an opinion on this combo...

Cheers,

Nath

 

[Blue Dawg]

Just cubed an APA.

2.5kg pale malt
2.0kg vienna
.5kg wheat malt
.125kg carapils

2hr mash at 65deg

1hr boil with cascade at 60/20/0

1272 yeast is ready once chilled

This is my first go with a liquid yeast, I canna wait..

 

[sav]

Sav, have you done this one before? If so how did it turn out. Particularly interested in the BSaaz/NS combo as they are my two favourite hops at the moment. Never used them together though.. Would love an opinion on this combo...

Cheers,

Nath

This is my house beer and every one love it that has had it, I had it chappos last year and the party keg lasted an hour I am just trying d saaz because I havent had it yet

Try my brew you wont be dissapointed

sava

 

[under]

Pumped out a few beers this week for Xmas. Cutting it fine

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 28 - Amarillo APA
Brewer: Dazza
Asst Brewer:
Style: Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.049 SG
Estimated Color: 13.3 EBC
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.74 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 76.99 %
0.75 kg Munich I (Weyermann) (14.0 EBC) Grain 15.40 %
0.37 kg Biscuit (Dingemans) (44.3 EBC) Grain 7.61 %
19.00 gm Amarillo Gold [8.20 %] (60 min) Hops 16.9 IBU
24.00 gm Amarillo Gold [8.20 %] (20 min) Hops 12.9 IBU
27.00 gm Amarillo Gold [8.20 %] (5 min) Hops 4.8 IBU


and


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 34 - Carlton Draught (Variation)
Brewer: Dazza
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
Estimated OG: 1.046 SG
Estimated Color: 5.0 EBC
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.42 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 81.14 %
0.28 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 6.69 %
17.00 gm Pride of Ringwood (Flowers) [9.80 %] (60 Hops 18.2 IBU
0.51 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12.17 %


Also brewed Docs Golden Ale and Ross's Nelson Sauvin Summer Ale.

Also have this ready to brew -

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 34 - What Most Folks Call Beer
Brewer: Dazza
Asst Brewer:
Style: Standard American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.046 SG
Estimated Color: 5.5 EBC
Estimated IBU: 12.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.76 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 80.69 %
0.90 kg Rice, Flaked (2.0 EBC) Grain 19.31 %
13.30 gm Hallertauer [8.10 %] (60 min) Hops 12.0 IBU

 

[jakub76]

Forgive me for I have sinned, it's been more than a month since my last brew day.

Spiced Belgian Wit
24 litres into fermenter

3.25kg Wheat Malt
2kg Pilsner
500g Rolled Oats

50g Saaz pellets 3.5% for 60min, 17 IBU tinseth

Zest of 6 navel oranges
15g corriander seeds, crushed
1x Star Anise
All spices added with 5min boil remaining.

14g Chamomile tea (9 tea bags) added with 2 minutes boil remaining.



Originally planned using WLP530 stepped up from a slant but my starter tasted sour...bad sour. So I've grabbed a vial of WLP400 and pitched this morning.
Will keep it at 18C for at least three days then up to 20 to finish. Going to prime with honey as I like what that does for White Rabbit's white ale, I reckon mine will be a bit more spice-forward. Gravity samples taste like orange zest and corriander seed but I'm sure things will mellow and flavours will blend.

Here's to a fun brewday and hopefully a yummy spiced thirst crusher ready for xmas.
Cheers.

 

[brettprevans]

Forgive me for I have sinned, it's been more than a month since my last brew day.

Spiced Belgian Wit
24 litres into fermenter

3.25kg Wheat Malt
2kg Pilsner
500g Rolled Oats

50g Saaz pellets 3.5% for 60min, 17 IBU tinseth

Zest of 6 navel oranges
15g corriander seeds, crushed
1x Star Anise
All spices added with 5min boil remaining.

14g Chamomile tea (9 tea bags) added with 2 minutes boil remaining.
Cheers.

:icon_drool2:

banging this out either tonight or tomorrow

Leffe Blonde Clone

Recipe Specifics
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 6.70
Anticipated OG: 1.062 Plato: 15.14
Anticipated SRM: 6.0
Anticipated IBU: 30.2
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.1 5.70 kg. Pilsner Australia 1.037 1
6.7 0.45 kg. JWM Light Munich Australia 1.038 10
2.2 0.15 kg. Weyermann Caraamber Germany 1.037 36
1.5 0.10 kg. Weyermann Melanoidin Germany 1.037 36
4.5 0.30 kg. Cane Sugar Generic 1.046 0

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Styrian Goldings Pellet 5.25 27.2 60 min.
25.00 g. Czech Saaz Pellet 3.50 3.0 15 min.


Yeast
WYeast 1762 Belgian Abbey II

mash Type: Single Step
Saccharification Rest Temp : 64 Time: 90
Mash-out Rest Temp : 80 Time: 10

 

[MeLoveBeer]

Just mashed in about 30mins ago...

Recipe: Oatmeal Stout
Style: Oatmeal Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.052 SG
Estimated Color: 65.8 EBC
Estimated IBU: 30.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3300.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 73.50 %
340.00 gm Oats, Flaked (2.0 EBC) Grain 7.57 %
250.00 gm Amber Malt (Joe White) (45.3 EBC) Grain 5.57 %
250.00 gm Chocolate Malt (689.5 EBC) Grain 5.57 %
175.00 gm Crystal (Joe White) (141.8 EBC) Grain 3.90 %
175.00 gm Roasted Malt (Joe White) (1199.7 EBC) Grain 3.90 %
47.20 gm Goldings, East Kent [5.00 %] (60 min) Hops 30.0 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
0.87 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.06 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4490.00 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 11.71 L of water at 74.7 C 68.0 C
10 min Mash Out Add 5.76 L of water at 93.3 C 75.6 C

 

[winkle]

Another batch of Acerola Saison in the bucket fermenting away like billy-o.

77% BB Pils
9% Flaked wheat
10% Wheat malt
4% Munich 1
Nugget 60min 30 IBUs
Koppafloc
Wyeast 3711 slurry

+ 1kg Acerola "cherries" in secondary for a week.

Good basic summer brew

 

[Crunched]

A variation of my brown porter that has for the last few batches been a massive hit with my mates. This time replaced 1kg of the base malt with munich I.

Amount Item Type % or IBU
3.30 kg Ale Malt (Barrett Burston) (5.9 EBC) Grain 65.35 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 19.80 %
0.30 kg Caramunich II Malt (Weyermann) (120.0 EBC) Grain 5.94 %
0.30 kg Chocolate Malt Pale (Thomas Fawcett) (700.0 EBC) Grain 5.94 %
0.10 kg Amber Malt (110.0 EBC) Grain 1.98 %
0.05 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 0.99 %
25.00 gm Target [9.00 %] (45 min) Hops 20.7 IBU
18.00 gm Goldings, East Kent [4.80 %] (25 min) Hops 6.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Munich Helles

Type: All Grain
Date: 25/11/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
4.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 81.82 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 9.09 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 9.09 %
25.00 gm Hallertauer [6.40 %] (60 min) (First Wort Hop) Hops 19.0 IBU
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.07 %
Bitterness: 19.0 IBU
Est Color: 4.1 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 72.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

Have you brewed this before 4*?

 

[praxis178]

Berliner Weiss.....

2.4kg pils malt
0.8kg Wheat
0.6kg Rye
24g Hallertauer M. (pellets 2010crop)

Yeast is that PC Wyeast Berliner Weiss blend, can't wait to see how it turns out. Oh yeah 24-25L batch size very humid today so might not loose as much as usual during the 60min boil....