shagington
Well-Known Member
Recipe Type: All Grain
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.063
Final Gravity: 1.016
IBU: 30
Boiling Time (Minutes): 120
Color: 14
Alcohol By Volume: 6%
Primary Fermentation (# of Days & Temp): 14 days at 58
Secondary Fermentation (# of Days & Temp): 14 days at 50
Grains:
15 lbs. Weyermann Smoked Malt
3 lbs. Weyermann Pilsener Malt
5 Lbs. Weyermann Munich Malt
1 lb. Weyermann Caramunich Malt
1 lb. Weyermann Carahell Malt
Hops:
1.0 oz. Saaz Pellet Hops (5.8% AAU) (60 min)
2.00 oz. Liberty Pellet Hops (3.5% AAU) (60 min)
1.0 oz. Saaz Pellet Hops (5.8%AAU) (15 min)
Additives:
2 Tblspn Five Star 5.2 pH Stabilizer (Added at the mash)
1 Tsp Irish Moss Fining (15 Min)
Yeast:
WLP830 German Lager Yeast
Mash Schedule
-------------
Grain Lbs: 25
Water Gal: 13
Protein Rest Temp : 130F Time: 30 min
Saccharification Rest Temp : 156F Time: 60 min
Mash-out Rest Temp : 166F Time: 20 min
Sparge Temp : 175F Time: 10 min
Boil Time: 120 min
Cool to 60F and Pitch Yeast
This is a continuation off of my original post: https://www.homebrewtalk.com/f12/rauchbier-my-first-recipe-liquid-sausage-91428/
I brewed this on Sunday, December 14, 2008. Man what a nice day to brew! When I went to pick up the supplies at my local Homebrew supply store, the owner gave me the Samuel Jackson look. You know, his classic "Motherf*****! What the hell are you doing?!" look.
Brew day went off without a hitch and things ran smoothly. My chiller plate is busted, but because it is pretty cold here in Newark, Delaware I let it sit out in the garage airtight in the conical fermenter overnight. The temperature dropped to 60F and I pitched the yeast the next day, Monday December 15, 2008, at 12 noon. It is now Wednesday, December 17, 2008 and there is no visible activity, but it is a lager so I did not expect to see much at this moment in time. I'll keep everyone posted on this journey to Liquid Sausage.
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.063
Final Gravity: 1.016
IBU: 30
Boiling Time (Minutes): 120
Color: 14
Alcohol By Volume: 6%
Primary Fermentation (# of Days & Temp): 14 days at 58
Secondary Fermentation (# of Days & Temp): 14 days at 50
Grains:
15 lbs. Weyermann Smoked Malt
3 lbs. Weyermann Pilsener Malt
5 Lbs. Weyermann Munich Malt
1 lb. Weyermann Caramunich Malt
1 lb. Weyermann Carahell Malt
Hops:
1.0 oz. Saaz Pellet Hops (5.8% AAU) (60 min)
2.00 oz. Liberty Pellet Hops (3.5% AAU) (60 min)
1.0 oz. Saaz Pellet Hops (5.8%AAU) (15 min)
Additives:
2 Tblspn Five Star 5.2 pH Stabilizer (Added at the mash)
1 Tsp Irish Moss Fining (15 Min)
Yeast:
WLP830 German Lager Yeast
Mash Schedule
-------------
Grain Lbs: 25
Water Gal: 13
Protein Rest Temp : 130F Time: 30 min
Saccharification Rest Temp : 156F Time: 60 min
Mash-out Rest Temp : 166F Time: 20 min
Sparge Temp : 175F Time: 10 min
Boil Time: 120 min
Cool to 60F and Pitch Yeast
This is a continuation off of my original post: https://www.homebrewtalk.com/f12/rauchbier-my-first-recipe-liquid-sausage-91428/
I brewed this on Sunday, December 14, 2008. Man what a nice day to brew! When I went to pick up the supplies at my local Homebrew supply store, the owner gave me the Samuel Jackson look. You know, his classic "Motherf*****! What the hell are you doing?!" look.
Brew day went off without a hitch and things ran smoothly. My chiller plate is busted, but because it is pretty cold here in Newark, Delaware I let it sit out in the garage airtight in the conical fermenter overnight. The temperature dropped to 60F and I pitched the yeast the next day, Monday December 15, 2008, at 12 noon. It is now Wednesday, December 17, 2008 and there is no visible activity, but it is a lager so I did not expect to see much at this moment in time. I'll keep everyone posted on this journey to Liquid Sausage.