5.5 gallons
7 lbs best malz pils
8 oz best malz dark Munich
8 oz best malz Vienna
1/2 tsp cacl
1/2 tsp gypsum
8 oz best malz dark Munich
8 oz best malz Vienna
1/2 tsp cacl
1/2 tsp gypsum
SRM 3
Mash 20 mins 148 df, 50 mins 156 df
Boil 90 mins
60 mins 1/2 oz German northern brewer 10.5%aa, 21 IBUs
15 mins 1 tsp Irish moss
10 mins 2 oz saaz, 2.2%aa, 6 IBUs
60 mins 1/2 oz German northern brewer 10.5%aa, 21 IBUs
15 mins 1 tsp Irish moss
10 mins 2 oz saaz, 2.2%aa, 6 IBUs
27 IBUs
OG into fermenter 1.050, 90% bhe
ABV est 5.3
Pitch at 60 df on saflager w34/70 cake from marzen secondary started with 2 qt starter, put at 55 df.
Rack to secondary 12/23, leave at 55 df for a day. Drop 5 df per day to 35 df.
Swirl in 1 tsp gelatin boiled in 2 cups water, 1/20 pm.
Bottle 1/22/17 with 100 gr table sugar, yield 672 oz, 2.3 vols co2 (at 55 df calc).
Rack to secondary 12/23, leave at 55 df for a day. Drop 5 df per day to 35 df.
Swirl in 1 tsp gelatin boiled in 2 cups water, 1/20 pm.
Bottle 1/22/17 with 100 gr table sugar, yield 672 oz, 2.3 vols co2 (at 55 df calc).
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