Monday, May 19th, 2014
Used the exact same recipe as last time…
Create your own recipe with All Grain Beer
- ABV: 4.48%
- IBU: 11.2
- SRM: 3.9
- OG: 1.045, FG: 1.011
- Batch size: 12 gal
- Brewhouse efficiency: 77%
- Boil time: 60 min
- 16 lbs Pale Malt (2 Row) US (36 ppg, 2 srm)
- 1 lbs White Wheat Malt (40 ppg, 2.4 srm)
- 1 lbs Cara-Pils/Dextrine (33 ppg, 2 srm)
- 1 lbs Corn Sugar (Dextrose) (46 ppg, 0 srm)
- 1764 Pacman (75% attenuation)
- Profile for Munich: Ca 109 (ppm), Mg 21 (ppm), HCO3 171 (ppm), Cl 79 (ppm), Na 2 (ppm), SO4 36 (ppm)
I simplified the grain bill a bit, opting for more 2-row and less wheat. Should give a cleaner flavor and keep the ABV around 4.5%
Unlike most beers, the hops are added only near the end of the boil: Add flavor hops last 15 minutes. Whirlpool the kettle, add aroma hops and let stand for 20–30 minutes to separate hot break and most of the hop fragments. The whirlpooling and stand time will allow some of the alpha acids in the aroma hops to isomerize, and should give you adequate bitterness.
- 2 oz. Sterling 7.5% @ 15 min (plus 20 min whirlpool)
- 3 oz. Sterling 7.5% @ 0 min (plus 20 min whirlpool)
For the water:
- Munic profile: per 5 gallons add
- – 3.5g Chalk
- Strike 164°F
- Mash at 150°F (low is better then higher)
- Boil for 60+ minutes.
The brewing went well and we hit the temps perfectly. Unfortunately, we ended with an extremely low OG: 1.034!
I racked my brain for a while trying to figure out how this happened. Then, while cleaning out the mash tun, I found that the screen had raised up about half way – meaning that the lower half of the grain bed was never rinsed…
On the bright side, this is exactly the style of beer that you can safely add addition sugars to during fermentation. Another 2-3# of corn sugar and we will be back on track (though, extremely dry).