Norselord
Well-Known Member
Recipe:
I kegged this after cold crashing and fining with gelatin. When i tasted the last hydrometer sample i was counting on the CO2 taking some of the edge off the sweetness.
Everything tastes fine, looks fine, it just a bit too malty to drink more than one of. Bear in mind it is not too malty, its malty like a Marzen - where as it should be a ton drier.
Should i bring it back up to temp and re-pitch?
Should i bring it up to temp and add alpha-amylase enzyme?
Recipe: AG Lager TYPE: All Grain
Style: Premium American Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 4.8 SRM SRM RANGE: 2.0-6.0 SRM
IBU: 21.5 IBUs Tinseth IBU RANGE: 15.0-25.0 IBUs
OG: 1.049 SG OG RANGE: 1.046-1.056 SG
FG: 1.009 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.440 Calories: 151.6 kcal/12oz Est ABV: 5.2 %
EE%: 50.00 % Batch: 5.50 gal Boil: 7.90 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 14 lbs 8.0 oz Total Hops: 1.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
13 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 89.7 %
1 lbs Munich Malt (9.0 SRM) Grain 2 6.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.4 %
Name Description Step Temperat Step Time
Mash In Add 21.33 qt of water at 157.4 F 148.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (0.76gal, 4.35gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.049 SG
Amt Name Type # %/IBU
0.75 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 11.5 IBUs
0.75 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 5 10.1 IBUs
---FERM PROCESS-----------------------------
Primary Start: 13 Oct 2016 - 14.00 Days at 54.0 F
Secondary Start: 27 Oct 2016 - 3.00 Days at 62.0 F
Style Carb Range: 2.50-2.80 Vols
Bottling Date: 30 Oct 2016 with 2.5 Volumes CO2:
---NOTES------------------------------------
Style: Premium American Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 4.8 SRM SRM RANGE: 2.0-6.0 SRM
IBU: 21.5 IBUs Tinseth IBU RANGE: 15.0-25.0 IBUs
OG: 1.049 SG OG RANGE: 1.046-1.056 SG
FG: 1.009 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.440 Calories: 151.6 kcal/12oz Est ABV: 5.2 %
EE%: 50.00 % Batch: 5.50 gal Boil: 7.90 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 14 lbs 8.0 oz Total Hops: 1.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
13 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 89.7 %
1 lbs Munich Malt (9.0 SRM) Grain 2 6.9 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.4 %
Name Description Step Temperat Step Time
Mash In Add 21.33 qt of water at 157.4 F 148.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (0.76gal, 4.35gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.049 SG
Amt Name Type # %/IBU
0.75 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 11.5 IBUs
0.75 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 5 10.1 IBUs
---FERM PROCESS-----------------------------
Primary Start: 13 Oct 2016 - 14.00 Days at 54.0 F
Secondary Start: 27 Oct 2016 - 3.00 Days at 62.0 F
Style Carb Range: 2.50-2.80 Vols
Bottling Date: 30 Oct 2016 with 2.5 Volumes CO2:
---NOTES------------------------------------
I kegged this after cold crashing and fining with gelatin. When i tasted the last hydrometer sample i was counting on the CO2 taking some of the edge off the sweetness.
Everything tastes fine, looks fine, it just a bit too malty to drink more than one of. Bear in mind it is not too malty, its malty like a Marzen - where as it should be a ton drier.
Should i bring it back up to temp and re-pitch?
Should i bring it up to temp and add alpha-amylase enzyme?