Making this version again, but increased the amount of Munich from 1.5 lbs to 2.75 to kill off the remaining grain in an old bag. Used the recovered yeast from the original version of this and built it up with a starter.
20110903 - Racked to secondary in two glass carboys. Used 2 oz in each carboy of home grown Cascade hops picked last weekend. Smelled and tasted great, although a little cloudy still. Dry hopping probably won't help with the clarity, so this may need to be gelatin-ized.
20110910 - Racked to kegs. Cleared up pretty well even with the dry-hopping. Started forced CO2 on both kegs. Actually got about an extra gallon that went into a 3rd keg to be consumed first.
|Enter desired final yield (volume):|
|22.00 pounds||80.7% of grist|
|2.75 pounds||10.1% of grist|
|1.50 pounds||5.5% of grist|
|1.00 pounds||3.7% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|2 tablets||Whirlfloc @ 15 minutes|
|12 tsp||Yeast Nutrient @ 15 minutes|
|Total Boil Time:||60 minutes|
My Equipment [cegolf]
|Batch Size:||10.00 gallons||Boil Volume:||12.55 gallons|
|Evaporation Rate:||10.0% per hour||Mash Tun Dead Space:||0.8 gallons|
|Efficiency:||70%||Mash Tun Weight:||9.00 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||10.00 gallons|
|Loss:||1.5 gallons||Mash Tun Specific Heat:||0.30 Cal/gram per °C|
Single Step Temperature Mash, Medium Bodied Beer
|Grain Temperature:||72°F||Tun Temperature:||72°F|
Mash with a direct heat source to maintain temperature.
Add 100% of mash water at 166° F / 74° C
|2||Mash Out||Temperature||10 min.||168°F||
Heat to 168° F / 75° C for at least 10 minutes
|Primary:||14 days @ 67° F|
|Secondary:||7 days @ 62° F|
|Tertiary:||0 days @ ° F|
|Age:||28 days @ 52° F|