5.75 gallons
9 lbs bm pils
4 lbs bm dark munich
4 lbs bm dark munich
SRM 7 - 10 (depending on decoction color increase)
Mash 140 df 20 mins, pull 1/4-1/3 decoction, raise to simmer, return to mash after 15 mins total, mash 155 df for 45 mins.
Boil 90 mins
75 mins 10 gr Columbus 10.5%aa, 12 IBUs
15 mins 1 tsp Irish moss
15 mins 1 oz mt hood 5.6%aa, 8 IBUs
75 mins 10 gr Columbus 10.5%aa, 12 IBUs
15 mins 1 tsp Irish moss
15 mins 1 oz mt hood 5.6%aa, 8 IBUs
20 IBUs
OG into fermenter 1.077, 87% bhe
Pitch with lager blend yeast (w2633, 2124 and 2278) in 2 qt 2 stage starter, at about 68 df. Move to 55 df.
Move to 70 df for rest on 7/3 pm. Move back to 65 df chamber 7/5 pm, drop 5 df every 12 hrs to 55 df (7/6 pm). Finally slowing a bit on 7/15, move to 72 df for rest on 7/15 pm, back to 65 df chamber 7/17 pm, drop to 60 df 7/18 am, rack 7/18 pm, drop to 55 df. Drop 5 df per day until 45 df (7/20). Let go in secondary at 45 df. Drop to 40 df 7/30. Drop to 35 df 7/31. Lager for 2 weeks.
Move to 70 df for rest on 7/3 pm. Move back to 65 df chamber 7/5 pm, drop 5 df every 12 hrs to 55 df (7/6 pm). Finally slowing a bit on 7/15, move to 72 df for rest on 7/15 pm, back to 65 df chamber 7/17 pm, drop to 60 df 7/18 am, rack 7/18 pm, drop to 55 df. Drop 5 df per day until 45 df (7/20). Let go in secondary at 45 df. Drop to 40 df 7/30. Drop to 35 df 7/31. Lager for 2 weeks.
Bottle 8/13 with 90 gr table sugar and a cup of old champagne yeast slurry. Yield 638 oz, 2.5 vols co2.
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