Interested to see how your clarity fairs with the dry hop addition crunk it may cause some haze.I did not use any brewing salts, or any antioxidants, this was just straight RO water, boiled the evening before, and sprayed a 1/4 cup of boiled RO water on the 12.5 lbs of malt, then purged both the boil kettle and mash tun with nitrogen.
5.5lb weyermanns pilsner
5.5lb weyermanns pale ale
1lb carahell
.5lb cara Munich ll
I choose wlp 820 this time.
.75oz German magnum @60min.
Then I dry hopped the fermentor with 1 oz of saaz, I'm making an ipl this time just for a change of pace.
Og 1.054
Expected fg 1.015
I used my sauergut 1.25% which I am loving
Ah youve pretty much stated your recipie above. To share go to recipe then click.on tools click on share and tick all the boxes cheers crunk.Unfortunately I do not, I haven't looked into the share option in the app, I'll look into it throughout today.
Righto yes I'm keen to try some mittlefruh again I'll have to order some Carahell ive got some ale malt what about caramunich Crunk? I've got just standard Munich could I use this or you recon it ain't the same with out caramel Munich?I put the recipe in and saved it, and shared. I forgot to adjust my brewhouse efficiency when I built the recipe so I adjusted it. The malt bill percentages are the same.
Righto yes I'm keen to try some mittlefruh again I'll have to order some Carahell ive got some ale malt what about caramunich Crunk? I've got just standard Munich could I use this or you recon it ain't the same with out caramel Munich?
I suppose if I'm going to order some Carahell I might as well grab some caramunich too.
I'll be throwing my Czech pils yeast at it.
How are you making the sauergut, Crunk? What do you use for a fermentation chamber?I used my sauergut 1.25% which I am loving
Oh, a sous vide cooker! I was playing with the idea of keeping it in the same cooler I use for mashing, along with a small heater and a temperature controller. I don't have a sous vide cooker.I take my first running and I keep it in a 1.5 gallon corny keg, I keep that in my fermentation chamber at 48°f until 1 week prior to brewday, I then pressure transfer the amount I need into an erlynmeyer flask, and submerge the flask in a bucket of water held at 118°f by my sous vide cooker.
Then I pull enough first running to replace what I used.