spook123_uk
Well-Known Member
I set about brewing up a California common on the weekend.. Malibu Hillbilly.
25L batch. The plan was to mash at 66 but I had issues with initial temps and it wound up being closer to 64 so may turn out dryer than expected.
Grain Bill:
4.7Kg Premium Pilsner Malt
550g Crystal Malt
500g Munich Malt
Hop Bill:
23g Northern Brewer - 60 mins
35g Northern Brewer - 15 mins
35g Northern Brewer - 1 min
I used my home made stir plate for the first time and made up my first starter (2L) of WLP810 San Fransisco Lager yeast. I pitched 1.5L of this and kept back 500ml for the next one.
Expected:
1.050 OG
1.015 FG - this will prob be lower due to the lower mash temp.
36 IBU
21.2 EBC
4.7% ABV
I actually managed to hit the target OG for a change so that was good! Looks like I'm getting my setup tuned properly in beer smith.
I put it in at 16 degrees and because of the starter, the air lock was starting to bubble after 3 hours and going great guns by the next morning.
It's been in 4 days and is already down to 1.014 so it has fermented really quick! It currently has a lovely taste and is a great light toffee type colour.
I'm tempted to raise the temp up to around 20 for a few days to do a diacetyl rest before crashing at 2 for a week.
I still can't get over how quick it is fermenting!
25L batch. The plan was to mash at 66 but I had issues with initial temps and it wound up being closer to 64 so may turn out dryer than expected.
Grain Bill:
4.7Kg Premium Pilsner Malt
550g Crystal Malt
500g Munich Malt
Hop Bill:
23g Northern Brewer - 60 mins
35g Northern Brewer - 15 mins
35g Northern Brewer - 1 min
I used my home made stir plate for the first time and made up my first starter (2L) of WLP810 San Fransisco Lager yeast. I pitched 1.5L of this and kept back 500ml for the next one.
Expected:
1.050 OG
1.015 FG - this will prob be lower due to the lower mash temp.
36 IBU
21.2 EBC
4.7% ABV
I actually managed to hit the target OG for a change so that was good! Looks like I'm getting my setup tuned properly in beer smith.
I put it in at 16 degrees and because of the starter, the air lock was starting to bubble after 3 hours and going great guns by the next morning.
It's been in 4 days and is already down to 1.014 so it has fermented really quick! It currently has a lovely taste and is a great light toffee type colour.
I'm tempted to raise the temp up to around 20 for a few days to do a diacetyl rest before crashing at 2 for a week.
I still can't get over how quick it is fermenting!
