2,5kg maris otter
500g flaked barley
400g roasted barley
Mash for 60 min @ 66°C
with 2ml lactic acid
6ml lactic acid in sparge water
50g East Kent Goldings (5,6%) for 60 min.
WLP002 English ale yeast
OG: 9,4 brix (1.038)
FG: 5,3 brix (1.010)
22L
Bottled 20/10 with 103g glucose
Just a quick note to add some more data to Justins lies, damn lies and statistics to mention that lunch meet certainly is the #1 show amongst homebrewers between 30 and 35 years old in the eastern Jutland area in Denmark, who work at an ISP. All two of them. Listen to last weeks episode to get the joke.
The brewing network militia, blogging your life one post at a time.
3,2kg Maris Otter
230g Crystal 120L
110g Special roast
2ml lactic acid + 6ml in sparge
Mash for 60min @ 67°C
50g East Kent Goldings 5,6% for 90 min
14g East Kent Goldings for 30 min
14g East Kent Goldings for 1 min.
20L
OG: 10,0 brix (1.040)
FG: 5,5 brix (1.010)
Racked 25/8
Bottled 1/9 with 81g dextrose
3,1kg Danish pilsner malt
1,4kg Munich malt 20L
Mash for 60 min between 65,0 ad 76,0°C
2ml lactic acid in mash (pH 5,8)
6ml in sparge water
60 min boil.
50g 2,8% Hallertauer Hersbrucker for 45 min.
25g Hallertauer Hersbrucker for 0 min.
WLP300 Hefeweizen Ale Yeast
OG: 11,9 brix (1.048)
FG: 5,9 brix (1.008)
21L
Bottled with 107g corn sugar 19/8.
Leaving the beer for over a month in the primary fermenter had the yeast settle out completely to the bottem leaving a very clear beer on top.
4kg Maris otter
270g crystal 40L
100g crystal 60L
150g chocolate malt
50g light chocolate malt
ph 5,2 with 2ml lactic acid – 6ml in sparge water
Mash for 60 min @ 69°
18g Horizon 12% alpha for 60 min.
30g Amarillo 8,5% alpha for 15 min.
30g Amarillo for 0 min.
5g klar urt for 10 min.
WLP001 California Ale
22L
OG: 11,8 brix (1.048)
FG: 6,2 brix (1.010)
Bottled 15/7 with 100g dextrose
2,3 kg wheat malt
358g umalted wheat
2,3 kg pale malt
Mash in @ 55°C and rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
2 ml lactic acid in mash
6 ml lactic acid in sparge water
27g Perle (4.5% alpha) for 70 min.
15g Liberty (6.1% alpha) for 30 min.
16g Liberty for 0 min.
20g Liberty dry hop for 9 days.
US-56
18L
FG: 11,3 brix (1.045)
OG: 5,7 brix (1.009)
Bottled with 128 dextrose 7/7-7
Dry stout
2,5kg Maris Otter
400g Flaked barley
428g Roasted barley
2ml lactic acid in mash, pH 5,4, 6ml in sparge water
mash for 60 min. @ 67°C
50g East Kent Goldings (5.6%) for 60 min.
WLP004 Irish Ale Yeast with 1 tsp nitrivit + 1 tsp nutrisal
OG: 8,8 brix (1.035)
FG: 5,2 brix (1.011)
20L
Bottled 24/6 with 100g dextrose
2,5kg pilsner malt (Dragsbæk)
2,5kg light wheat malt (Weyermann)
30g Tettnang 3,8% 60 min.
15g Tettnag 5 min.
WLP 380 Hefeweizen IV
Mash schedule:
mash in @ 53°C and rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
4ml lactic acid in mash
6ml lactic acid in sparge water
OG: 11,6 brix (1.047)
FG: 5,8 brix (1.008)
bottled 5/6 with 300g glucose
BYO October 2005 pg. 35
3,2kg Munich type II
1,6kg Vienna
230g Melanoid malt
Single step mash 60 min 66-69°C
ph 5,67, no adjustment
6ml lactic acid in sparge water
40g Hallertau 2,8% alpha 60 min.
22g Tettnang 3,8% alpha 60 min.
14g Saaz 15 min.
7g Tettnang 15 min.
WLP011 European Ale
OG: 11,7 brix (1.047)
FG: 6,2 brix (1.010)
Bucket 2
Bottled 7/5-07 with 78g glucose
BYO jul/aug 2005 pg. 34
1,7kg pale wheat malt
300g unmalted wheat
2,2kg pale malt
mash in @ 53°C
rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
pH 5,7 after 4,0 ml lactic acid to the mash
pH 5,7 after 6,0 ml lactic acid to the sparge water
17g Perle for 70 min. 4,5% alpha
15g Liberty for 30 min. 6,1% alpha
16g Liberty for 0 min.
WLP008 East Coast Ale
OG: 11,2 brix (1.045)
FG: 6,0 brix (1.011)
19L
Bottled 4/5-07 with 188g corn sugar