Fermented very steadily at 55℉ for a full week, moved to secondary after 7days, and allowed a diacetyl rest at 65℉ for 4-5 days.
At day 14 added gelatine/water mixture : 1/2tsp w/ 1 cup of pre-boiled water cooled to 150℉ for mixing w/ gelatine. Then dropped temperature to 35-38℉ for 7-days.
Day 21, kegged.
Beer looked very clear on kegging day, and the following day took samples for tasting....Actually, a couple of samples for tasting...LOL. Not fully carb-ed up, but oh so good very smooth crisp slight sweetness. The amber/copper color of this beer is just beautiful. I'm very happy.
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NEW Water Requirements:
Martin, no Mars, no Märzen
Equipment Profile Used
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Water Requirements:
Martin, no Mars, no Märzen
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Recipe Cost
$ (USD)
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
$
Cost Per Barrel
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Cost Per Pint
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