This is a pb/pm biab beer (partial boil, partial mash brew in a bag)
2lbs, 8ozs bohemian pilsner malt
3lbs munich 10L
.8oz carared (20L)
3lbs, 2.4ozs pilsen LME, 3 SRM
1oz hallertauer mittelfrueh, 45 minutes
.5oz hallertauer mittelfrueh, 15 minutes
.5oz hallertauer mittelfrueh, 5 minutes
1 package Bavarian wheat yeast, Wyeast 3638
OG 1.052
FG 1.012
18.8 IBU
6.6 SRM
5.86% ABV
Single infusion, medium body, batch sparge
Ale, single stage
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Mash the crushed grains in 2 1/2 gallons spring water @ 154F 1 hour. Heat sparge water in smaller kettle. Drain bag well. Batch sparge in 1 1/2 gallons spring water @ 166F for 10 minutes, stirring well before covering & timing the ten minutes. This gave me 4 to 4 1/2 gallons boil volume. When the boil actually started, I set the timer for 60 minutes, waiting until the 45 minute mark to add the bittering addition. Follow hop additions as listed. Make sure you chill some 3 gallons of spring water in the fridge a day or two before brew day for topping off.
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I put the hot brew kettle in a cold water bath in the kitchen sink to knock off a few degrees. Then drained that & packed ice around the brew kettle, topping that off with cold water. Add ice as needed to get the wort down to 75F or so. Strain chilled wort into clean/sanitized fermenter. A fine mesh strainer gets a lot of hop, etc gunk out & aerates it as well. Less compacted trub later means more beer in the bottles. Top off to 5 gallons recipe volume with the chilled spring water.
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I pitched the Wyeast packet after it had time to swell/proof for a few hours during brew day. Wort temp at pitch was 68F, as I could only get the wort chilled down to 84F that time. But chilling to 75F & top off to 65F would be my usual M.O.. Fermented that time 3 weeks & one day to FG. Your results may vary. After FG is reached, allow beer 3-7 days to clean up any by-products of fermentation & settle out clear or slightly misty before packaging.
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Rack to bottling bucket, pouring in priming solution of 3.90zs dextrose dissolved in 2C of boiled water that I covered & allowed to cool a bit before pouring into the swirling column of beer in the bottling bucket. Sanitize the bottles, fill & cap. Allow to sit in covered boxes at room temp 3-4 weeks, then chill in fridge for two weeks at least. This allows a bit of lagering that I think improves the flavor.
Statistics: Posted by Guest — Fri Oct 16, 2015 12:16 pm
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