jtakacs
Well-Known Member
my goal is to get this dry as a bone, mash it low at 149 for 90 minutes, pitch all brett-b and brett-c simultaneously, each with a separate starter... i want black, but no roast characteristic so the carafa III will get pulverized and added at the last 10 minutes for mash. i wouldn't mind a hint of acidity from the carafa. ultimately the goal is dark, dry, and crisp.
i'm thinking of letting it open ferment spontaneously for a day or two before pitching yeast, but i'll probably come to my senses and just direct pitch... it'll be fermented warm (75-80).
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 51.90 %
2.00 lb Munich Malt (9.0 SRM) Grain 17.30 %
1.00 lb Rye Malt (4.7 SRM) Grain 8.65 %
0.50 lb Caramel Wheat Malt (46.0 SRM) Grain 4.33 %
0.06 lb Carafa III (525.0 SRM) Grain 0.52 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 17.9 IBU
1.00 oz Styrian Goldings [5.40 %] (15 min) Hops 8.9 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 3.3 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 2.4 IBU
0.50 oz Saaz [4.00 %] (5 min) Hops 1.3 IBU
0.50 oz Saaz [4.00 %] (0 min) Hops -
2.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 17.30 % @ Flameout
1.00 oz Saaz [4.00 %] (Dry Hop 7 days) Hops
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.44 %
Bitterness: 33.8 IBU
Est Color: 41.6 SRM
thoughts? my concern is that the alcohol will just overpower the yeast characteristics and was thinking of making it about 6.5% instead, but keeping the same ingredient ratio.
i'm thinking of letting it open ferment spontaneously for a day or two before pitching yeast, but i'll probably come to my senses and just direct pitch... it'll be fermented warm (75-80).
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 51.90 %
2.00 lb Munich Malt (9.0 SRM) Grain 17.30 %
1.00 lb Rye Malt (4.7 SRM) Grain 8.65 %
0.50 lb Caramel Wheat Malt (46.0 SRM) Grain 4.33 %
0.06 lb Carafa III (525.0 SRM) Grain 0.52 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 17.9 IBU
1.00 oz Styrian Goldings [5.40 %] (15 min) Hops 8.9 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 3.3 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 2.4 IBU
0.50 oz Saaz [4.00 %] (5 min) Hops 1.3 IBU
0.50 oz Saaz [4.00 %] (0 min) Hops -
2.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 17.30 % @ Flameout
1.00 oz Saaz [4.00 %] (Dry Hop 7 days) Hops
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.44 %
Bitterness: 33.8 IBU
Est Color: 41.6 SRM
thoughts? my concern is that the alcohol will just overpower the yeast characteristics and was thinking of making it about 6.5% instead, but keeping the same ingredient ratio.