Originally Posted by SpanishCastleAle
This brew was about 82% brewhouse efficiency.
All the German malts were Weyermann, Special B was Castle IIRC.
6# German Pils
3# German Light Munich
3# German Dark Munich
.75# German Caramunich II
.25# Belgian Special B
.125# German Carafa Special II
All whole hops from Hops Direct.
.5 oz. Hallertau 4.5% FWH
.25 oz. Magnum 14% 60 min.
.75 oz. Hallertau 4.5% 60 min.
.5 oz. Hallertau 4.5% 10 min.
Single-infusion mash @ ~149 F for 1 hour.
The short primary fermentation time is only because I rack it to a corny before it's done and then let it naturally carbonate during the next month. Then to the cold conditioning phase which lasts...as long as you can stand it! At least a month though. Any good lager fermentation schedule should be fine just give it more time conditioning than a typical low-gravity lager.
Also, I added ~1 tsp. of Calcium Carbonate (chalk) to the mash (not to the sparge water). I used approx. 20 qt. mash water.
Sorry if this is a total noob question, Im new to the boards but not to brewing. What does FWH stand for listed next to the first Hallertau addition? Thanks
Edit: I figured out what the abbreviation is, just couldnt put the words together.