ECBC Der Brewden
144 calories
14.3 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
2.50 oz |
Tettnanger2.5 oz Tettnanger Hops |
|
Pellet |
3.8 |
Boil
|
60 min |
24.77 |
45.5% |
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
4.2 |
Boil
|
20 min |
6.63 |
18.2% |
1 oz |
Saaz1 oz Saaz Hops |
|
Pellet |
3.3 |
Boil
|
5 min |
1.72 |
18.2% |
1 oz |
Tettnanger1 oz Tettnanger Hops |
|
Pellet |
3.8 |
Boil
|
5 min |
1.98 |
18.2% |
5.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
1.5 qt |
|
Infusion |
-- |
149 °F |
45 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
1 tsp |
Gelatin
|
|
Fining |
Primary |
3 days |
Priming
Method: co2
Amount: 15.55 psi
Temp: 42 °F
CO2 Level: 2.7 Volumes |
Target Water Profile
Balanced Profile
Notes
Chill wort to 50 degF and pitch yeast at 50 degF. Starter recommended.
Ferment at 50 degF until 75% attenuation reached (5-7 days), then ramp up to 60 degF for diacetyl rest until FG is met.
Gradually ramp down to 34 degF. Once temp is reached add gelatin finings. Leave gelatin finings in for 3 days. Then rack to keg or bottle and allow 4 more weeks for lagering. Better flavor occurs with longer lagering period of 8-12 weeks.
Carbonate to 2.7 vol CO2.
Prost!
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Last Updated: 2021-11-29 16:42 UTC