Always heat to boiling for 10 minutes, flame out, and cool to strike temp with chiller to prevent stratification, hot spots, and overshoots
Measure temps at HERMS outlet for steps
This beer is in honor of my Weimeraner Jackson who died February 28, 2019. It is quite a departure from my Abbey Ales.
CAUTION: Do not use gypsum with noble hops
Mill the grains and dough-in targeting a mash temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete and the gravity is approximately 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the S-methyl methionine (SMM) present in the lightly kilned pilsner malt and results in less dimethyl sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17
°C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 3.25 volumes.
Make sure to use Carafa special. This add is for color only.
Ended up a little darker than I would like
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Last Updated: 2019-06-04 03:08 UTC
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