Fermentables
|
Amount
|
Fermentable
|
PPG
|
°L
|
Bill %
|
|
3 kg
|
German - Pilsner3 kg Pilsner |
38 |
1.6 |
66.7% |
|
1.5 kg
|
Flaked Wheat1.5 kg Flaked Wheat |
34 |
2 |
33.3% |
|
4.5 kg
|
Total
|
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
| 28 L | | Infusion | 65 °C | 60 min |
| 5 L | | Sparge | 55 °C | 5 min |
Other Ingredients
|
Amount
|
Name
|
Type
|
Use
|
Time
|
|
0.5 tsp
|
Wyeast Yeast Nutrient
|
Other |
Boil |
20 min. |
|
0.5 tsp
|
Whirlfoc
|
Other |
Boil |
20 min. |
Yeast
|
|
|
Amount:
|
1 |
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
17 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
183 B cells required
|
|
|
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile: Balanced Profile
Notes
Tuesday 16th Feb 2016 - Proviva starter. 3 packets of svarta vinbär och granatäpple superfrukt added to 800 mL of 1.036 wort (about 50 billion bacteria). Pitch temp = 37oC. Overnight temp dropped to 22oC. pH = 3.55 after 11 hrs. after 20 h pH = 3.30.
Also started a stirplate starter of Mangrove Jack M44 West Coast Ale (packet had been open for 6 months). No activity after 24 hrs.
Wednesday 17th Feb 2016 - Mashed in at 67oC.
20 mins. Stirred mash. 64.8oC. pH = 5.70.
40 mins. Stirred mash. 63.8oC. pH = 5.35.
90 mina. Stirred mash. 63oC. pH. 5.30.
Reduced pH to 4.5 using 80% lactic acid (about 7.5 mL) and then bubbled CO2 through.
Preboil gravity = 1.039.
Pitched the whole lacto starter (which was red!) at 48oC. Wrapped the surface with cling film and left overnight.
9 hrs later. Temp = 40oC. pH = 3.90.
16 hrs later. Temp = 30oC. pH = 3.48
Had to boil due to plans. Would have been better to let it drop to pH 3.3 before boiling.
SG had dropped to 1.032. Must have got a yeast infection(!).
Boiled for 40 mins. Added chiller, yeast nutrient and whirlfloc after 20 mins. Chilled to 20oC and aerated before pitching 1 pack of rehydrated US05 (underpitch) after my M44 starter showed no signs of activity after 2 days...
26L @ 1.033. pH = 3.53.
13L dry hopped with 56g Citra for 3 days and then kegged. FG = 1.006. 3.5% ABV. pH = 3.38.
13L had 2 packets of 120 mL of yuzu juice added and left to ferment for another 5 days.
Sunday 6th March 2016 - Kegged Yuzu Berliner. FG = 1.006. 3.5% ABV. pH = 3.25.
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Last Updated: 2016-03-06 17:49 UTC
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