So I'm hoping to brew a clone of this beer in a month or so when some keg and freezer space opens up but it always pays to plan ahead.
here is a good source of info I found: https://www.merchant...undert-bier.php
I'll be making a 10 gallon batch. The yeast is obvious. WL833. no question there. The other stuff - I'll have to guess. I feel like the majority of this beer is pilsen but there is some complexity so I think some light munich will do the job. Then there is the very slight residual sweetness/body. I think carapils is the answer there. The water should be of moderate ion content. Not super soft but not high in sulfate or chloride.
The hops should be noble. I have hallertau hops that I'll be using for both bittering and flavor/aroma. If on the off chance I'm a tiny bit short I could fill in the gaps with a little mt. hood. I'm hoping this isn't needed though. I'm really not sure how much hops to use. I'm so used to making beers that have a lot of hops I get a little befuddled when I need to hit something less than full on crazy hoppy but more than not hoppy at all.
When I ferment I'll be shooting for 50-51F. I haven't decided if I'll try to do an accelerated maturation (slow temperature ramp after a few days) this time around. I'm tempted to go back to my old ways that involve just keep the beer cold the whole time and relying on time to do it's thing but I haven't decided yet - feel free to talk me into something.
OG: 1.051
FG: 1.011
ABV: 5.2%
IBU: 24
MALT:
15 lbs Pilsen Malt (Best Malz)
2 lbs Munich Malt (Best Malz)
1 lbs Carapils/Carafoam
mash @ 154F, single infusion (I usually mash overnight)
I'll do my best to get my Calcium up around 50 ppm while keeping both sulfate and chloride under 50 or 60 ppm. This means I'll be adding gypsum and calcium chloride of course. I'll make up the remainder of my pH adjustment with lactic acid and shoot for a pH of 5.2-5.3. I'll sparge with 2 gallons or less of untreated (but soft) water so my pre-boil pH should still be around 5.2-5.3.
HOPS:
? oz Hallertau @ 60 mins to get IBUs up to 24 total
1.0 oz Hallertau @ 5 mins
2.0 oz Hallertau @ flameout
FERMENT:
A large (I'll work out appropriate numbers later) starter of WL833 with the temp controller set to 50F (probe stuck to the side of the fermentor). I'm not sure what the best practice is after this. I've tried different things but never with anything to really compare it to so I'm not sure what's best.
Edited by Evil_Morty, 06 August 2015 - 11:57 AM.