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Month: January 2009

102. American Pale Ale

5,1kg Pale malt
340g Munich II
230g Wheat malt

2ml lactic acid in mash, pH 5,4
6ml lactic acid in sparge

Mash for 60 min @ 67°C

64g Williamette (6,6% alpha) for 60 min.
15g Cascade (4,9% alpha) for 10 min.
10g Centennial (11% alpha) for 10 min.
15g Cascade for 0 min.
15g Centennial for 0 min.

23L
OG: 1.052 (12,8°brix)
FG: 1.008 (6,3°brix)

February 1: racked
April 9: bottled with 85g dextrose

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101: Schwarzbier

2,8kg Munich II (20L)
2,0kg Pilsnermalt (Weyermann)
170g Chocolate malt (500L)
170g Crystal 40L
100g Carafa Special II
100g Roasted barley

pH 5,35 without adjustment
mash for 60 min @ 68°C

80g Hallertau Hersbrucker (2,8% alpha) for 90 min.
20g Hallertau Hersbrucker (2,8% alpha) for 30 min.
20g Hallertau Hersbrucker for 0 min.

White Labs WLP830 German Lager yeast

OG: 1.061 (14,8 brix)
FG: 1.019 (8,9 brix)
17L
5,6% ABV

Bottled on Febuary 2 with 100g dextrose.

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