The beer turned out to have a bit of an acidic bite. Pitched some Brett to sour it up a bit to make a sort of Flanders Red.
Why-oh-why did I put Acidulated malt in? What was I thinking?
Mash schedule by the numbers:
Amount | Malt/Grain | % |
---|---|---|
6.50 pounds | German Pilsen Malt (2-Row) | 19.3% |
13.00 pounds | German Light Munich Malt | 38.5% |
4.00 pounds | German CaraMunich Malt II | 11.9% |
0.25 pounds | German Acidulated (Sauer) Malt | 0.7% |
0.50 pounds | British Pale Chocolate | 1.5% |
4.00 pounds | American Vienna Malt | 11.9% |
5.50 pounds | American Pale Malt (2-Row) | 16.3% |
33.75 pounds | Total Grain Weight | 100% |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.00 ounces | Magnum | 60 min | 12.5% | |||
0.50 ounces | Willamette | 30 min | 4.4% | |||
1.50 ounces | Total Hop Weight |
Authentic German methodology.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Acid Rest | 45 min. | 95°F | Add water at 97° F / 36° C |
2 | Protein Rest | 60 min. | 122°F | Decoct 25% of mash, rest for at least 10 minutes, and boil |
3 | Saccharification | 15 min. | 148°F | Decoct 30% of mash, rest for at least 10 minutes, and boil |
4 | Saccharification | 15 min. | 158°F | Decoct 30% of mash, rest for at least 10 minutes, and boil |
5 | Mash Out | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
Filtered through standard charcoal system.
Date Brewed: | |
---|---|
Brewer/Assistant: |
Target | Actual | Notes | |
---|---|---|---|
Strike Water Amount: | 11.2 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 6.9 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 11 | ||
Post-Boil Amount: | 10 | ||
Boil Time: | 90 | ||
OG: | 1.085 / 20.4° P | ||
Mash PH: | |||
Boil PH: | |||
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