FeelForce
New Member
- Joined
- Nov 11, 2013
- Messages
- 2
- Reaction score
- 2
- Recipe Type
- All Grain
- Yeast
- S-04 (rehydrate)
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 20 L
- Original Gravity
- 1.047
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 9.6 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days at 18C
- Secondary Fermentation (# of Days & Temp)
- 14 days at 17.5C
- Additional Fermentation
- Age for 30 days in bottles
- Tasting Notes
- See text
Hello! This is my first post here. Usually I brew German Hefeweizen, IPA and Porter & Stouts. Yellow Submarine is EPA, hope that you'll like it. 
My Water: Ca=78ppm; Mg=25ppm; Na=15ppm; Cl=14ppm; SO4=19ppm; HCO3= 220ppm; pH=7.9;
Add 4g of gypsum (mash only); adjust pH with acid (I use citric acid)
After treatment: Ca=102.8ppm; Mg=25.0ppm; Na=15.0ppm; Cl=14.0ppm; SO4=78.5ppm;
Grist:
3kg Pilsner malt (Weyermann®)
1kg Vienna malt (Weyermann®)
0.25kg Caramunich I (Weyermann®)
0.15kg Caraaroma (Weyermann®)
Hops:
30g EKG (5.3% aa) - 60min
15g EKG (5.3% aa) - 30min
15g EKG (5.3% aa) - 1min
Mash 13.5l water for 60min at 66C (Water/Grain Ration 3:1)
Sparge with 24l water at 77C
Yeast: Fermentis S-04 (dry yeast)
Fermentation: Primary 7 days at 18C - 18.5C; Secondary 14 days at 17.5C-18C.
Tasting Notes: Low to moderate malt aroma with a caramel quality. Lightly toasty malt complexity and mild fruitiness. Amber to light copper color. Balanced flavor, without diacetyl, and very drinkable.
My Water: Ca=78ppm; Mg=25ppm; Na=15ppm; Cl=14ppm; SO4=19ppm; HCO3= 220ppm; pH=7.9;
Add 4g of gypsum (mash only); adjust pH with acid (I use citric acid)
After treatment: Ca=102.8ppm; Mg=25.0ppm; Na=15.0ppm; Cl=14.0ppm; SO4=78.5ppm;
Grist:
3kg Pilsner malt (Weyermann®)
1kg Vienna malt (Weyermann®)
0.25kg Caramunich I (Weyermann®)
0.15kg Caraaroma (Weyermann®)
Hops:
30g EKG (5.3% aa) - 60min
15g EKG (5.3% aa) - 30min
15g EKG (5.3% aa) - 1min
Mash 13.5l water for 60min at 66C (Water/Grain Ration 3:1)
Sparge with 24l water at 77C
Yeast: Fermentis S-04 (dry yeast)
Fermentation: Primary 7 days at 18C - 18.5C; Secondary 14 days at 17.5C-18C.
Tasting Notes: Low to moderate malt aroma with a caramel quality. Lightly toasty malt complexity and mild fruitiness. Amber to light copper color. Balanced flavor, without diacetyl, and very drinkable.
