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Month: March 2005

28. Fest ESB

3,5kg Pale Ale
500g Munich Type 2
500g Cara Munich

Mash: 68°C for 75 min.

20g Target 60 min. 10.4%
20g E.K. Goldings 30 min. 5.2%
10g E.K. Goldings 10 min. 5.2%

Fermentation:
SafAle S-04
23L
Primary: 12 days @ 20°C
Secondary: 7 days @ 20°C
Bottled April 9th
OG: 1.042
FG: 1.011

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27. Fnidder I.P.A.

4,5kg Plsner malt
1kg Munich Type 2
500g CaraMunich
500g wheat malt (pale)

Mash at 67°C for 60 min.

40g Northern Brewer for 90 min.
50g Cascade for 40 min.
40g Fuggles for 10. min
40g Cascade for 10 min.
20G E.K. Goldings @ 21/3

Fermentation:
US-56
OG: 1.060 (19L)
FG: 1.010

Primary: 6 days @ 22°C
Secondary: 12 days @ 22°C

Bottled April 2nd

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26. Fnidder Wheat

1.5kg Pale Ale
1kg Munich Type 2
2.5kg Wheat malt (pale)

Mash: 67C for 60 min.

30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%

Fermentation:
WYeast 3638 German Wheat
23L
OG: 1.050
FG: 1.012

Primary: 7 days @ 22°C
Secondary: 14 days @ 22°C

Bottled: April 2nd

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25. Dogme Oktoberfest (Fawcett)

5kg Fawcett Munich
1kg Fawcett Maris Otter

Mash @ 67°C for 60 min.

40g Saaz for 90 min.
15g Saaz for 30 min.
10g Saaz for 5 min.

SafLager S-23

Fermentation:
Primary 9 days @ 12°C
Secondary 7 days @ 12°C
Bottled March 19th
24L
OG: 1.056
FG: 1.019

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