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English Porter |
5.8 Gal |
5.1% |
19.39 |
1.053 |
1.014 |
22.6°L |
BIAB |
725 |
Beer
0 |
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Title: F4D British Strong ? 01.13.17 |
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| Boil Size: 8 Gal |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 2.0 |
Primary Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 06/23/2015 02:48 PM |
Notes: ? BREW DATES:
Date: Brew Day 01.13.17
Date: Pitch Yeast 01.16.17
Gravity (FG) 1.029 01.31.17
Date: Keg Day 01.30.17 3.28%
Drafted Whos House Dan
? SESSION NOTES: Screwed up the last ingredient of Special B at 32 ounces and should have been maybe 3 OZ. This cause the SRM to way over scale. This is going to be a dark beer. (140 - 155 L) Castle - The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
Article on Munich & Vienna Malts: http://byo.com/hops/item/1556-using-munich-vienna-malts-tips-from-the-pros
? STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes Add tablespoon 5.2 pH balancer.
Add grain Sparge at 144-152° for ___ minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers Add x tablespoon Calcium Carbonate
60 minutes Add 2 drops Fermcap
60 minutes Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes Add 1 teaspoon Yeast Nutrient last
? Check to see if nozzle is pointed upwards
? KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
? DRINKABILITY: What did you like about it. Sample Date:
? RECIPE NOTES:
I like to use hybrid yeasts to make lagers, particularly WLP029 German Ale/Kolsch, despite concerns expressed by others I would never get that crisp lager character using such a method. Well, I used the following recipe to make a beer that took 1st place in its division in a local BJCP comp with a score of 40 points. Not one judge mentioned anything about the beer not tasting like a traditional lager. The key is pitching a big, fresh starter and keeping fermentation cooler than White Labs recommends for the first few days.
Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%
Boil Time: 90 Minutes
http://brulosophy.com/recipes/moktoberfest/
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