Friday, April 13, 2012

How to design a homebrew recipe, pt. 2

I brewed my Brut on Wednesday.

Here is my finished recipe:

19L batch size
Est. OG: 1.090
5.25kg Rahr Pils
750g Wheat malt
200g Aromatic malt
700g Dextrose (secondary addition)
300g Date sugar (secondary addition)

20g Magnum @ -60min for 19.4IBUs
18g Nelson Sauvin @ -10min for 7.9IBUs
18g Nelson Sauvin @ 0min for 0IBUs
20g Nelson Sauvin Dry-hop for 3 days, post-ferment

Wyeast 3711 @ 60* (I want to keep fusels low, so I'll start fermentation fairly cold)

1 tablet Whirlfloc
2tsp yeast energizer
50g French oak chips, med. toast

Mashed:
19L of water @ 158* for a step temp of 149* - 45min
pH was 5.5
Sparged with 15.4L

Collected 12L @ 1.074 and 15L @ 1.036 - 27L @ 1.053. 81.4% mash efficiency

90min boil

Pre-ferment pH - 5.7
Total volume - 20L @ 1.070
Pitched 3711 - 9m/ml @ 70*
Fermentation chamber set to 60*.

Water profile (mg/L):
Ca - 61.6
Mg - 6
Na - 2
SO4 - 6
Cl - 74
HCO3 - 36

Notes:
After a few days, I'll add the simple sugars. My yeast starter wasn't quite big enough to handle all the sugar at once.

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