First day brewing with the new Monster mill. May need to make adjustments if efficiency suffers.
Added 5.2 buffer to mash.
Could only cool to 74°F - fermenting in basement where it's around 66°F.
Mash temp was 148°F for 60 min.
Amount | Malt/Grain | % |
---|---|---|
15.00 pounds | German Pilsen Malt (2-Row) | 73.2% |
4.00 pounds | German Light Munich Malt | 19.5% |
1.00 pounds | German CaraMunich Malt I | 4.9% |
0.25 pounds | German Carafa III De-Husked Malt | 1.2% |
0.25 pounds | British Pale Chocolate | 1.2% |
20.50 pounds | Total Grain Weight | 100% |
Amount | Non-Fermentable | Time |
---|---|---|
1/4 tsp. | Super Moss | 15 minutes |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.40 ounces | Magnum | 60 min | 10.0% | |||
1.00 ounces | Hallertauer Gold | 20 min | 4.5% | |||
2.40 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Amount |
---|---|---|---|
German Ale | Wyeast | 1007 | 2000 ml |
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash profile for most well-modified malts.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Mash In | 75 min. | 150°F | Add 100% of mash water at 162° F / 72° C |
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
Date Brewed: | |
---|---|
Brewer/Assistant: |
Target | Actual | Notes | |
---|---|---|---|
Strike Water Amount: | 6.8 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 8.5 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 11 | ||
Post-Boil Amount: | 10 | ||
Boil Time: | 90 | ||
OG: | 1.058 / 14.3° P | ||
Mash PH: | |||
Boil PH: | |||
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