10 lbs Weyermanns Munich#1
SRM 8
Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins
Boil 120 mins
70 mins 8 gr Columbus at 16.8%aa, 20 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz Hallertau Mittelfruh at 2.3%aa, 3 IBUs
OG into fermenter 1.057, 75% bhe
Pitch on 34/70 cake from batch 266 at 70 df, leave at 55 df. Starting Sept 6, 2 days rest at 70 df, then 45 df for lagering starting 9/8. Rack to keg 9/20, leave at 38 df on 8 psi.
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