From the book Brew Classic European Beers At Home
Aiming for 25 litres at 7%
Mash
Started at 0950
- Pale malt - 5.7
- AmberMalt - 0.34
- Chocolate Malt - 0.1
6.05kg total grain bill - put in too much water so was overflowing. used sieve
- Temp - 67
- Time - should be 90 mins
Stirred the mash at 1 hour - as previous brew had low efficiency. Then at 1:15.
Protein Rest - am only dong this for clearer beers like lagers.
Boil
Started at 1210
Should be 90 mins. Will be 65 mins
- Hallertau 25g at start
- Tettnang 35g at start
- sugar 550g at halfway
- Hallertau 15g at 15 mins
- Protofloc at 15 mins
Cool and ferment
OG should should be 1063
Yeast is SafAle BE-256 at temp controlled 20c then up to 22 over next 4 days.
16th Oct - have turned off the heat in the fridge, and am now letting it cold condition as temperatures outside are around 3 degrees to 12 degrees.
Cold crashing at 3 weeks (3 degrees)
Keg
12th Dec. FG is 1010.
Tasted a bit thin so leaving.
