AG#115 "Two Pints of Lager and a Packet of Saaz" Czech Pils v3
Trying something like one of my standard pale grists and standard process to see how it compares to a decoction mash.
15L tap water, 5.0ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 88
1000g Maris Otter
500g Vienna Malt
250g Amber Malt
200g Munich Malt
125g Carapils
2.075kg TOTAL
130min full-volume no-sparge mash @ 67degC
Boil 30mins:
50g of Saaz 2.7% AAU for 30mins
25g of Saaz 2.7% AAU for 15mins
1/4 Britewort tablet 5mins
Whirlpool/Hopsteep 15mins @ 90->85degC:
25g of Saaz 2.7% AAU
Chilled overnight to 10°C then pitched a starter of Wyeast 2278 made a few days before.
Plan to leave it there at 10ºC for a month, low and slow is the name of the game.
6.81 SRM - Golden
34.53 IBUs Tinseth 28.92 IBUs SMPH
OG 1.041
Expect it to end up about 1.008 and 4.3% ABV.
Trying something like one of my standard pale grists and standard process to see how it compares to a decoction mash.
15L tap water, 5.0ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving:
Calcium 155
Chloride 100
Sulfate 41
Alkalinity 88
1000g Maris Otter
500g Vienna Malt
250g Amber Malt
200g Munich Malt
125g Carapils
2.075kg TOTAL
130min full-volume no-sparge mash @ 67degC
Boil 30mins:
50g of Saaz 2.7% AAU for 30mins
25g of Saaz 2.7% AAU for 15mins
1/4 Britewort tablet 5mins
Whirlpool/Hopsteep 15mins @ 90->85degC:
25g of Saaz 2.7% AAU
Chilled overnight to 10°C then pitched a starter of Wyeast 2278 made a few days before.
Plan to leave it there at 10ºC for a month, low and slow is the name of the game.
6.81 SRM - Golden
34.53 IBUs Tinseth 28.92 IBUs SMPH
OG 1.041
Expect it to end up about 1.008 and 4.3% ABV.