6,2kg Maris Otter
250g crystal 40L
250g munich II
250g wheat malt
150g crystal 120
Mash for 60 min. @ 67°C
100g Fuggles 4,5% alpha for 60 min.
50g Fuggles 4,5% alpha for 10 min.
50g East Kent Goldings for 0 min.
White Labs WLP022 Essex Ale yeast
22L
OG: 1.064 (15,6 brix)
FG: 1.010 (7,8 brix)
April 7: Bottle with 130g dextrose
At long last, FreeBSD 6.3 has been released. It as the usual set of bugfixes, and stability and performance improvements from its predicessor 6.2 along with some interesting updates. See the release announcement for more details. Now, we can concentrate on the release of 7.0, which have an impressive set of new features.
2,4kg pilsner malt
2kg Munich II
1,5kg Vienna
450g CaraMunich II
3ml lactic acid in mash, pH 5,5
6ml in sparge water
Mash for 60 min. @Â 66°C
80g Hallertau (2,8% alpha) for 60 min.
15g Hallertau (2,8% alpha) for 20 min.
White Labs WLP820 Oktoberfest yeast
OG: 1.069 (16,9 brix)
FG: 1.023 (10,2 brix)
20L
Bottled February 24 with 130g dextrose
5,3kg pale malt
340g melanoidin
340g munich II
2ml lactic acid, pH 5,4
6ml lactid acid in sparge water
Mash for 60 min @ 67°C
50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.
White Labs WLP001 California ale yeast
OG: 1.062 (15,2 brix)
FG: 1.008 (7,3 brix)
21L
Bottled February 24 with 128g dextrose
5,25kg Pale malt
270g Crystal 40L
100g Crystal 60L
150g Chocolate malt
50g Pale chocolate malt
3ml lactic acid in mash
6ml in sparge water
mash for 60 min @ 67°C
35g Challenger 7,5% alpha 60 min
23g Amarillo 9,4% alpha 15 min
50g Amarillo 0 min
21L
OG: 1.056 (13,7 brix)
FG: 1.011 (7,1 brix)
Bottled January 26 with 127g corn sugar