6 replies to this topic

[positiveContact]

10 gallons

 

16.5lbs pilsen

3.5lbs vienna

2.5lbs munich (light/regular)

2lbs carapils

1lbs carahell

 

mash at 150F for about an hour

 

1.1oz magnum @ 60min

3oz Hallertau @ 15min

1.5oz hallertau @ 5min

 

OG: 1.071

SRM: 5.25

IBU: 36

 

ferment on 833 (as the title says)

 

I'll work out the water next...

[positiveContact]

So I'll be doing a small batch sparge (3 gallons) for this.

 

Utilizing gypsum, CaCl and lactic acid for adjustment.

 

Ca: 45ppm

Na: 29ppm

Sulfate: 73ppm

Chloride: 52ppm

bicarb: -10ppm (not sure what negative means)

[positiveContact]

I upped all of my base grains by 1/2 lb to hopefully account for slightly lower efficiency.

[positiveContact]

changed my water slightly while I was updating the grain amounts:

 

final profile:

 

Ca: 25ppm

Na: 29ppm

Sulfate: 43ppm

Chloride: 39ppm

bicarb: -14ppm (not sure what negative means)

[positiveContact]

so I was surprised by how dark it was but then when I consulted the SRM reference image it appears that the prediction was about right.

 

other notes:  I used too much water in my sparge so I boiled for 2 hours but still probably ended up with a little bit too much wort at the end of the day.  OG was about 1.066, ABV was about 7%.  I also mixed up my 60 minute and 15 minute additions for about the same IBU (33 instead of 36).  I can't really tell that the magnum is at 15 minutes as it's pretty low on hop flavor anyway.  super drinkable beer though at 2 weeks.  I can't wait to see how it is once it completely clears up.

[positiveContact]

I think that my standard MO is going to have to always be:

 

1. make standard gravity lager
2. make maibock or bock on yeast from 1
3. profit

[Bklmt2000]

 

I think that my standard MO is going to have to always be:

 

1. make standard gravity lager
2. make maibock or bock on yeast from 1
3. profit

 

 

Not a bad M.O. 

 

Gives you something to drink while the higher-OG batch is fermenting/aging.