- Recipe Type
- Extract
- Yeast
- WLP830
- Yeast Starter
- Yes - cake from Peppercorn Rye Bock
- Additional Yeast or Yeast Starter
- WLP840
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.088
- Final Gravity
- 1.035
- Boiling Time (Minutes)
- 60
- IBU
- 16.4
- Color
- 10.1
- Primary Fermentation (# of Days & Temp)
- 35/49F
- Secondary Fermentation (# of Days & Temp)
- 14/35F
- Additional Fermentation
- 14/68F
TYPE: Extract
Taste: (??)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.50 gal
Estimated OG: 1.088 SG
Estimated Color: 10.1 SRM
Estimated IBU: 16.4 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Light Dry Extract (8.0 SRM) Dry Extract 95.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.8 %
1.00 oz Saaz [4.40%] (60 min) Hops 11.6 IBU
0.50 oz Saaz [4.40%] (20 min) Hops 3.5 IBU
0.25 oz Saaz [4.40%] (10 min) Hops 1.0 IBU
0.25 oz Saaz [4.40%] (2 min) Hops 0.2 IBU
1.00 oz Hallertauer [4.80%] (Dry Hop 21 days) Hops -
1.00 oz Hallertauer [4.80%] (Dry Hop 45 days) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.72 gal Boise, ID Water
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
----------------------------
Notes:
------
01/02/2007 - Brewed and pitched right onto the peppercorn rye bock yeast but also added the tube of White labs 840.
02/07/2007 - Skipped secondary (based on comments from Jamil never using one) and dry hopped hallertauer in grain bag right into the primary. Did not take a gravity reading and placed carboy into brew fridge. Will monitor temp and target between 35F and 40F.
2/21/2007 - FG 1.035 @ 55F Hop tea last 1oz Hallertauer and into the keg. Bottles did not receive this last hopping. Bottles carbonated with Coopers drops, keg with 1/3C CS.
-------------------------------------------------------------------------------------
Taste: (??)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.50 gal
Estimated OG: 1.088 SG
Estimated Color: 10.1 SRM
Estimated IBU: 16.4 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Light Dry Extract (8.0 SRM) Dry Extract 95.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.8 %
1.00 oz Saaz [4.40%] (60 min) Hops 11.6 IBU
0.50 oz Saaz [4.40%] (20 min) Hops 3.5 IBU
0.25 oz Saaz [4.40%] (10 min) Hops 1.0 IBU
0.25 oz Saaz [4.40%] (2 min) Hops 0.2 IBU
1.00 oz Hallertauer [4.80%] (Dry Hop 21 days) Hops -
1.00 oz Hallertauer [4.80%] (Dry Hop 45 days) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.72 gal Boise, ID Water
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
----------------------------
Notes:
------
01/02/2007 - Brewed and pitched right onto the peppercorn rye bock yeast but also added the tube of White labs 840.
02/07/2007 - Skipped secondary (based on comments from Jamil never using one) and dry hopped hallertauer in grain bag right into the primary. Did not take a gravity reading and placed carboy into brew fridge. Will monitor temp and target between 35F and 40F.
2/21/2007 - FG 1.035 @ 55F Hop tea last 1oz Hallertauer and into the keg. Bottles did not receive this last hopping. Bottles carbonated with Coopers drops, keg with 1/3C CS.
-------------------------------------------------------------------------------------
