Hi,
I made an oktoberfest with the following recipe:
Batch Size: 25 liters
Volume Boiled: 30 liters
Mash Efficiency: 73 %
Total Grain/Extract: 6.50 kg.
Total Hops: 30.0 g.
Ingredients
--------------------------------------------------------------------------
2.4 kg. Premium Pilsner Malt Extra Pale
2.8 kg. Vienna Malt
1 kg. Munich TYPE I
0.3 kg. Melanoidin Malt
20 g. Perle (Pellets, 8.15 %AA) boiled 75 minutes.
10 g. Perle (Pellets, 8.15 %AA) boiled 10 minutes.
Yeast: Fermentis Saflager W-34/70 11.5g
Notes
--------------------------------------------------------------------------
Mashed for 90 mins @ 67-68C with 16.5L liqour
added 2.5L boiling water at mash out.
sparged with 17L.
boiled for 90 mins to a final volume of 20.5L. cooled to 25C , topped to
25L.
fermenting at 10C
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.055
Terminal Gravity: 1.014
Color: 11.35 SRM
Bitterness: 25.2 IBU
Alcohol (%volume): 5.3 %
fermented at 50F for two weeks. then gave it 2 days at 68F . over a week I slowly cooled to 37F , racked to secondary , and kept at that temp for another month.
bottled and stored at room temp ~64F for a month.
now the beer is clear, but has a noticeable sweetish smell that I think is usually referred to as bubble-gum.
I think waiting is key here, since lagers take longer to smooth.
I wonder how long I should store it and should I do it in cold storage (~37F) of at room temp (~64F) ?
thanks.
I made an oktoberfest with the following recipe:
Batch Size: 25 liters
Volume Boiled: 30 liters
Mash Efficiency: 73 %
Total Grain/Extract: 6.50 kg.
Total Hops: 30.0 g.
Ingredients
--------------------------------------------------------------------------
2.4 kg. Premium Pilsner Malt Extra Pale
2.8 kg. Vienna Malt
1 kg. Munich TYPE I
0.3 kg. Melanoidin Malt
20 g. Perle (Pellets, 8.15 %AA) boiled 75 minutes.
10 g. Perle (Pellets, 8.15 %AA) boiled 10 minutes.
Yeast: Fermentis Saflager W-34/70 11.5g
Notes
--------------------------------------------------------------------------
Mashed for 90 mins @ 67-68C with 16.5L liqour
added 2.5L boiling water at mash out.
sparged with 17L.
boiled for 90 mins to a final volume of 20.5L. cooled to 25C , topped to
25L.
fermenting at 10C
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.055
Terminal Gravity: 1.014
Color: 11.35 SRM
Bitterness: 25.2 IBU
Alcohol (%volume): 5.3 %
fermented at 50F for two weeks. then gave it 2 days at 68F . over a week I slowly cooled to 37F , racked to secondary , and kept at that temp for another month.
bottled and stored at room temp ~64F for a month.
now the beer is clear, but has a noticeable sweetish smell that I think is usually referred to as bubble-gum.
I think waiting is key here, since lagers take longer to smooth.
I wonder how long I should store it and should I do it in cold storage (~37F) of at room temp (~64F) ?
thanks.