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Month: April 2005

36. Rauchbier

3000g Smoked malt (Weyermann)
1600g Munich Type II
570g CaraMunich

Mash @ 68°C for 60 min.

40g Spalt Select for 60 min.

Fermentation:
S-04
23L
OG: 1.052
FG: 1.015

Primary: 13 days @ 20°C
Secondary: 13 days @ 20°C

Bottled: May 24th

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35. American Fusk Ale

4500g Pale ale malt
150g CaraHell

Mask @ 66°C for 60 min.

40g Cascade for 90 min.
14g Cascade for 30 min.
14g Cascade for 10 min.
30g Cascade for 1 min.
20G Cascade dry hopped

Fermentation:
US-56
22L
OG: 1.048
FG: 1.005
Primary: 7 days @ 18°C
Secondary: 11 days ½@ 18°C
Bottled: May 11th

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34. Festival Dunkelweizen

2,5kg Dark wheat malt
2,5kg Munich Type II

Mash in 50°C for 20 min.

Single decoction with 15 min. rest @ 75°C and boil for 20 min.

50 min. @ 70°C

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

Fermentation:
K-97
20L
OG: 1.048
FG: 1.012
Primary: 7 day @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st

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33. Festival IPA

5,5kg Pale ale malt

Mash at 68°C for 60 min.

100g East Kent Goldings for 90 min.
30g East Kent Goldings for 5 min.
20g East Kent Goldings dry hop

Fermentation:
SafAle S-04
24L
OG: 1.050
FG: 1.012
Primary: 8 days @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st

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32. Festival Fusker Ale

4250g Pale ale
500g Wheat malt (pale)
100g CaraHell

Mask for 60 min @ 69°C

50g Fuggles for 60 min
15g EK Goldings for 15 min
10g EK Goldings for 1 min
20g EK Goldings dry hopped (sec. fermentation)

Fermentation:
WYeast 1098 British Ale
OG: 1.044
FG: 1.010
25L
Primary: 6 days @ 15°C
Secondary: 9 days @ 15°C
Bottled April 22nd

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31. Festival Brown Ale

5kg Pale ale
200g Fawcett Brown
100g Fawcett Amber
500g Pale wheat
100g Carafa, chocolate dehusked

Mash for 60 min @ 67°C

30g Chinook for 60 min.
20g Cascade for 15 min.
20g Cascade for 1 min.

Fermentation:
WYeast 1272 American Ale II
OG: 1.060
FG: 1.011
20L
Primary: 8 days @ 15°C
Secondary: 9 days @ 15°C
Bottled April 22nd

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30. Revenge Wheat (fest)

Let’s get back at the catastrophe from yesterday. This time try with a single decoction to avoid having to raise the temperature in the pot while mashing. Unfortunately, the mash got stuck again while sparging, but I managed to get 17L of wort out of it anyway.

2,5kg pale ale malt
2,5kg pale wheat malt

Mash in @ 50°C
Protein rest for 23 min @ 50°C

Single decoction with 15 min rest @ 75°C, boil for 20 min. Decoction was too thin, should have been a bit thicker.

50 min @ 70°C

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

Fermentation:
K-97
17L
OG: 1.058
FG: 1.012
Primary: 6 days @ 20°C
Secondary: 13 days @ 15°C
Bottled: April 22nd

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