- Recipe Type
- All Grain
- Yeast
- Saflager 34/70
- Yeast Starter
- No
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.056
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 54, 3 or 4 days @ 62
- Secondary Fermentation (# of Days & Temp)
- 30+ days @32
- Tasting Notes
- .
85.4% 19 lbs Wyerman Rauch Malt from Bamberg
9% 2 lbs Munich II
4.5% 1 lb Aromatic
1.1% 4 oz Acidulated Malt
2.5 oz 5.2% Hallertau Hallertauer Mittelfrüher at 90 Minutes
1 oz 5.2% Hallertau Hallertauer Mittelfrüher at 30 Minutes
Protein Rest at 130 for 30 minutes
Saccharifcation Rest at 145 for 60 minutes (During this rest, we boiled the thickest part of the mash for 60 minutes and added it back into the mash to reach the next target temp)
Saccharifcation Rest at 158 for 15 minutes
Mash Out 168 for 10 minutes
Started out with RO water, and added 2 teaspoons of Calcium Chloride to the mash, and another 2 teaspoons to the boil.
9% 2 lbs Munich II
4.5% 1 lb Aromatic
1.1% 4 oz Acidulated Malt
2.5 oz 5.2% Hallertau Hallertauer Mittelfrüher at 90 Minutes
1 oz 5.2% Hallertau Hallertauer Mittelfrüher at 30 Minutes
Protein Rest at 130 for 30 minutes
Saccharifcation Rest at 145 for 60 minutes (During this rest, we boiled the thickest part of the mash for 60 minutes and added it back into the mash to reach the next target temp)
Saccharifcation Rest at 158 for 15 minutes
Mash Out 168 for 10 minutes
Started out with RO water, and added 2 teaspoons of Calcium Chloride to the mash, and another 2 teaspoons to the boil.