Code:
Type: All Grain
Batch Size (fermenter): 6.08 gal
Boil Size: 7.13 gal
Boil Time: 60 min
Final Bottling Volume: 5.70 gal
Brewhouse Efficiency: 75.00
Fermentation: 68F Pitch uncontrolled
3 lbs 4.9 oz White Wheat Malt (2.4 SRM)
1 lbs 10.5 oz Munich Malt (7.0 SRM)
3 lbs 4.9 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 1.6 oz Vienna Malt (3.5 SRM)
0.35 oz Magnum [10.00 %] - First Wort 60.0 min
0.35 oz Cascade [5.30 %] - First Wort 60.0 min
0.35 oz Crystal [3.30 %] - First Wort 60.0 min
15.9 oz Palm Sugar (1.0 SRM)
0.35 oz Cascade [5.30 %] - Boil 10.0 min
0.35 oz Crystal [3.30 %] - Boil 20.0 min
0.35 oz Magnum [10.00 %] - Boil 30.0 min
0.35 oz Cascade [5.30 %] - Boil 0.0 min
0.35 oz Crystal [3.30 %] - Boil 0.0 min
0.35 oz Magnum [10.00 %] - Boil 0.0 min
40ml Wyeast Labs #3725 [Fresh Slurry]
40ml Wyeast Labs #3711 [Fresh Slurry]
Est Original Gravity: 1.051
Est Final Gravity: 1.000
Estimated Alcohol by Vol: 6.7 %
Bitterness: 31.2 IBUs
Est Color: 4.6 SRMTrying to fill my days, and my fermenters with all things beer while I have some time off, my fermentation cabinet is full, but I've got space in my hot closet.
Also wanted to try blending 3711 and 3725, since I happen to have fresh slurry from both yeasts on hand. I really enjoyed the blended 3711 and 3724 I did earlier this year, but I'm itching to try something new. I pitched more 3724 and less 3711, but that's because 3724 tends to poop out early.
This time around I'm using two yeasts that are pretty much monsters, so I figured an equal pitch rate would be a safe bet. Anyone have any experience blending these two, or just blending period?
