I brewed this to compare the difference between wlp 830 and wlp 833. I haven't tried the 830 yet, but the 833 is pretty much the best beer I've ever made. So good I had to share. I will update with the taste difference with 833 once I carb and taste it.
I know I cut and paste from other people's recipes (or maybe just copied outright, don't remember how I put the recipe together), so my hats off the the HBT community.
Recipe: dunkel 838 vs 830 TYPE: All Grain
Style: Munich Dunkel
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 26.6 SRM SRM RANGE: 14.0-28.0 SRM
IBU: 24.2 IBUs Tinseth IBU RANGE: 18.0-28.0 IBUs
OG: 1.055 SG OG RANGE: 1.048-1.056 SG
FG: 1.015 SG FG RANGE: 1.010-1.016 SG
BU:GU: 0.444 Calories: 185.7 kcal/12oz Est ABV: 5.2 %
EE%: 70.00 % Batch: 10.00 gal Boil: 11.40 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Amt Name Type # %/IBU
20 lbs Munich Malt (9.0 SRM) Grain 2 93.0 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.3 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
Total Grain Weight: 21 lbs 8.0 oz Total Hops: 4.00 oz oz.
Name Description Step Temperat Step Time
mash step Add 7.85 gal of water at 137.2 F 130.0 F 0 min
mash step Add 0.00 gal of water and heat to 158.0 158.0 F 60 min
Mash Out Heat to 168.0 F over 20 min 168.0 F 10 min
Split into to 5 gallon batches, 830 in one 833 in the other. Primary at 50F for two weeks. Secondary slowly down to 33 over 3 weeks. Transferred to corny then carbonated. Actual OG was 1.055 and FG was 1.017
I know I cut and paste from other people's recipes (or maybe just copied outright, don't remember how I put the recipe together), so my hats off the the HBT community.
Recipe: dunkel 838 vs 830 TYPE: All Grain
Style: Munich Dunkel
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 26.6 SRM SRM RANGE: 14.0-28.0 SRM
IBU: 24.2 IBUs Tinseth IBU RANGE: 18.0-28.0 IBUs
OG: 1.055 SG OG RANGE: 1.048-1.056 SG
FG: 1.015 SG FG RANGE: 1.010-1.016 SG
BU:GU: 0.444 Calories: 185.7 kcal/12oz Est ABV: 5.2 %
EE%: 70.00 % Batch: 10.00 gal Boil: 11.40 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Amt Name Type # %/IBU
20 lbs Munich Malt (9.0 SRM) Grain 2 93.0 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.3 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
Total Grain Weight: 21 lbs 8.0 oz Total Hops: 4.00 oz oz.
Name Description Step Temperat Step Time
mash step Add 7.85 gal of water at 137.2 F 130.0 F 0 min
mash step Add 0.00 gal of water and heat to 158.0 158.0 F 60 min
Mash Out Heat to 168.0 F over 20 min 168.0 F 10 min
Split into to 5 gallon batches, 830 in one 833 in the other. Primary at 50F for two weeks. Secondary slowly down to 33 over 3 weeks. Transferred to corny then carbonated. Actual OG was 1.055 and FG was 1.017