2.5kg Vienna
2.5kg Munich Type 1
1kg Munich Type 2
0.5kg Wheat malt (pale)
Mash:
Start volume 15L
Protein rest: 10 min. @ 50C
Decoction
7kg malt to 65C, stove was a bit slow, so skipped 10 min. rest and went directly on to boiling @ 100C. Return to rest of the mash and kept at 67C for 80 min. Up to 77C and keep for 10 min.
85g Hallertau 2.8% for 60 min.
WYeast 1007 German ale
OG: 1.060
FG: 1.004
20L
Fermentation:
Primary: 7 days @ 17°C
Secundary: 7 days @ 17°C
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%
SafAle K-97
Fermentation:
5 days @ 22C
9 days @ 22C
OG: 1.043
FG: 1.007
January 22:
Primed with 91g corn sugar
Very nice, maybe a bit more body and some more estery taste, but very good as it is.
3,5kg Pale Ale
500g Munich Type 2
500g Cara Munich
Mash: 70C for 60 min.
20g Target 60 min. 10.4%
20g E.K. Goldings 30 min. 5.2%
10g E.K. Goldings 10 min. 5.2%
SafAle S-04
Fermentation:
7 days at 22C
9 days at 22C
OG: 1.046
FG: 1.010
January 22:
Primed with 87g corn sugar
Nice fresh taste, not too heavy, but slightly bitter. Good for a weekday.
OG: 1.065
FG: 1.012
4.10kg Pilsner
1.20kg Cara Hell
700g Munich Type 2
490g Flaked oats
39g Northern Brewer 90 min
49g Cascade 39 min
35g Cascade 10 min
20g E.K. Goldings dry hopped 2,5 days
SafAle S-04
7 days primary fermentation 22C
11 day secondary fermentation 22C
Bottled with 100g corn sugar
OG: 1.042
FG: 1.009
5kg Munich Type 2
1kg Pale Ale
60g Saaz 90 min
20g Saaz 30 min
20g Saaz 5 min
SafAle S-04
8 days primary fermentation 20C
11 days secondary fermentation 20C
bottled with 100g corn sugar
Used Jan’s lautertun for the first time, see the pictures
OG: 1.045
FG: 1.004
4kg Munich malt type 2
3kg Pilsner
300g Cara Amber
60g Flaked Oats
100g Chocolate malt
35g Tettnanger 75 min
40g Saazer 30 min
80g Saazer 10 min
Gervin English Ale yeast
7 days first fermentation 22C
14 days second fermentation 22c
Bottled with 100g corn sugar.
Filter broke, so took much longer to mash and temperature dropped significantly and the wort was not filtered very well.
Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Chocolate Wheat Malt EBC 1000 – 1200
300 gr. Flaked Barley
200 gr. Oatmeal
50 gr. Roasted Barley
Mash for 60 min. at 67°C
Hops
Challanger 7,0% 33 gr. 90 min.
Northern Brewer 6,6% 33 gr. and Challanger 12 gr. 45 min.
Fermentation
Yeast: Wyeast London Ale
Temperature: 22°C
OG: 1.049
Volume: 23L
October 16th
Temperature: 22°C
FG: 1.013
Very nice, very dark colour and also a very roasted taste.
Bottled with 200g corn sugar to 1 5L mini-key, 1 2L bottle, 16 Grolsch bottles, and some small bottles.
Pictures of the first mini-keg.
Fermentables
5 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Cara-hell EBC 20 – 30
500 gr. Cara amber EBC 60 – 80
Mash for 90 min. at 68°C and 10 min. up to 76°C
Hops
Northern Brewer 6,6% 50 gr. 90 min.
Northern Brewer 6,6% 20 gr. 30 min.
Northern Brewer 6,6% 20 gr. 15 min.
Northern Brewer 6,6% 10 gr. 5 min.
Fermentation
Yeast: Safale US-56
Temperature: 22°C
OG: 1.060
Volume: 20L
September 12
Racked to another fermenter. Light coloured and easy taste with bitter, hoppy aftertaste.
Temperature: 22°C
FG: 1.011
September 25
Add 100g corn sugar, fill 3 mini-kegs, add 25g corn sugar and fill 10 0,5L and 3 0,33L bottles.
Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
1500 gr. Cara-hell EBC 20 – 30
550 gr. Cara Munich EBC 80 – 100
200 gr. Cara Aroma EBC 300 – 400
Mash for 30 min. at 50°C and 90 min. up to 65°C
Hops
Styrian Golding 3,6% 60 gr. 60 min.
Styrian Golding 3,6% 20 gr. 15 min.
Styrian Golding 3,6% 20 gr. 5 min.
Fermentation
Yeast: Wyeast 1762 Belgian Abbey
Temperature: 20°C
OG: 1.044
Volume: 23L
Saturday September 4th
Racked to another fermenter
FG: 1.005
Temperature: 22°C
September 25
Racked to another fermenter (FG: 1.000) and added 500g Muntons Dark Spraymalt (EBC 10%; OG: 1.010).
October 16
Bottled with 200g corn sugar. Temp. 18°C and FG: 1.008.
Fermentables
5 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Cara-hell EBC 20 – 30
400 gr. Cara Munich EBC 80 – 100
Mash for 90 min. at 66°C and 10 min. at 76°C
Hops
Challenger 7% 50 gr. 90 min.
Challenger 7% 35 gr. 30 min.
Challenger 7% 20 gr. 15 min.
Challenger 7% 10 gr. 5 min.
Fermentation
Yeast: DCL Safale S-04 dried yeast (top fermention)
Temperature: 20°C
OG: 1.069
Volume: 19L
Sunday July 4th
Racked to another fermenter:
Temperature: 20°C
FG: 1.011
Tuesday July 20th
Bottled (pictures)
Temperature: 20°C
FG: 1.012
12x 0,50L plastic bottles
2x 0,25L blue glass bottles
9x 0,50L Grolsch
7x 0,50L
14x 0,33L