5 gallons
6 lbs 12 oz best malz munich
4 lbs chateau pale
1 lb 4 oz best malz dark munich
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz peated malt
4 lbs chateau pale
1 lb 4 oz best malz dark munich
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz peated malt
SRM 21
Mash 15 mins 142 df, 55 mins 153 df
Boil 90 mins
60 mins 14 gr columbus @ 14.5%aa, 24 IBUs
30 mins 1 oz mt hood @5.6%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz @2.8%aa, 2 IBUs
OG into fermenter 1.074, 75% bhe
Pitch with 1 pkg saflager 34/70 in 1-1/2 qt 2 stage starter at 68 df, move to 55 df. 8/22 am move to 70 df for d-rest. Drop 5 df per day starting 8/25 until 45 df reached for lagering on 8/30.
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