Stikius
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- White Labs WLP833
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 26 liters (in fermenter)
- Original Gravity
- 1.047
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- 6.7
- Primary Fermentation (# of Days & Temp)
- 5 days @ 10°C, 2 days @ 13°C, 1 day @ 17°C, 1 day @ 19°C, 5 days @ 2°C
- Tasting Notes
- Clean, crushable, everyday beer
Grain:
5.75kg Pilsner malt
Hops:
60 min - 20g Magnum (10.7%) 20.1 IBU
15 min - 20g Magnum (10.7%) 9.6 IBU
Water, straight from the tap:
pH: 8.1
Calcium: 35 ppm
Magnesium: 7 ppm
Sodium: 32 ppm
Chloride: 25 ppm
Sulfate: 28 ppm
Bicarbonate: 115 ppm
22½ liters mash water
14 liters sparge water
Process:
5.75kg Pilsner malt
Hops:
60 min - 20g Magnum (10.7%) 20.1 IBU
15 min - 20g Magnum (10.7%) 9.6 IBU
Water, straight from the tap:
pH: 8.1
Calcium: 35 ppm
Magnesium: 7 ppm
Sodium: 32 ppm
Chloride: 25 ppm
Sulfate: 28 ppm
Bicarbonate: 115 ppm
22½ liters mash water
14 liters sparge water
Process:
- Prepare water in MT and HLT the day before and let it sit at room temp overnight
- Heat to strike temp
- Mash 60 min @ 65°C
- Mash 15 min @ 72°C
- Mash 10 min @ 77°C
- Lift basket and let drain while heating water close to boiling
- Fly sparge
- Heat to boil
- Add 20g Magnum @ 60 min
- Add 20g Magnum @ 15 min
- Cool down to under 20°C (I used immersion cooler while whirlpooling)
- Pitch yeast (I used harvested and washed WLP833 from a batch of Vienna Leger)
- Ferment 5 days @ 10°C, 2 days @ 13°C, 1 day @ 17°C, 1 day @ 19°C, 5 days @ 2°C
- Keg
- Carbonate 0.74 Bar @ 4°C for a week
- Enjoy