First lager after 2.5 yrs of brewing, wish me luck!
I was pretty hammered by the end of the boil, and didn't watch the jerry very closely as it was filling. As it softened it fell over and I probably lost 3-4 litres.... not bloody happy. I suppose that's what you get for having a keen drinking partner while brewing!
Recipe is a slightly tweaked version of the BCS recipe, pitching a fat starter on to it tonight at 8deg, and fermenting at 10.
Munich Munchies
Oktoberfest/Marzen
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 22.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.76 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 27.0 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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2.000 kg Pale Ale Malt (37.04%)
1.700 kg Munich I (31.48%)
1.300 kg Vienna (24.07%)
0.300 kg CaraBohemian (5.56%)
0.100 kg Acidulated Malt (1.85%)
Hop Bill
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12.0 g Magnum Pellet (13.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Magnum Pellet (13.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
Misc Bill
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1.4 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
2.0 g Hydrochloric @ 60 Minutes (Mash)
0.9 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
2.1 g Hydrochloric @ 60 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented at 10°C with Saflager S-23
