Just brewed my first all grain beer! I decided to use the Sam Adams noble pils recipe from the zymurgy magazine.
Pitched the yeast into a 1/2 quart starter @ 50F 1.040 gravity. Then added a 1/2 quart more for 4 days in row. Afterwards I put it in the refrigerator for 1 day before decanting.
Step mashed the grain at 122 for 10 minutes, then 154 for 45 minutes, and 15 minute mashout at 170. I did this on the stove top. Used my hard water for this brew. For some reason the pH level did not come down low enough, so I added 2 teaspoons of calcium carbonate to get it down to high 5's which was close enough for me.
Through the tun..
Afterwords..
During the boil..
Ended up with a gravity reading spot on at 1.049.
Fermenting happily right now at 50F
I don't know if this is normal, but it seems very dark for SRM 5...?
After it it is done fermenting I plan to rack per the recipe and lager 4 weeks at 30F. Then keg and dry hop.
7.2 lb 2-row
2.4 lb pils
2 oz hallertau 4.6%aa (60 min)
.5 oz saaz 4%aa (5 min)
.25 oz tettnang 4%aa (5 min)
.8 oz tettnang (dryhop)
.6 oz saaz (dryhop)
.4 oz spalt (dryhop)
.2 oz hersbrucker (dryhop)
lager yeast (Wyeast 2206)
OG 1.049
FG 1.012
IBU 24
SRM 5
Eff 70%
Mash in at 122 degrees for 10 min, raise to 154 degrees for 15 min, then raise to mash off of 170 degrees.
60 min boil
Ferment at 50 degrees until complete
Rack and lager at 32 degrees for 4 weeks
Pitched the yeast into a 1/2 quart starter @ 50F 1.040 gravity. Then added a 1/2 quart more for 4 days in row. Afterwards I put it in the refrigerator for 1 day before decanting.
Step mashed the grain at 122 for 10 minutes, then 154 for 45 minutes, and 15 minute mashout at 170. I did this on the stove top. Used my hard water for this brew. For some reason the pH level did not come down low enough, so I added 2 teaspoons of calcium carbonate to get it down to high 5's which was close enough for me.
Through the tun..
Afterwords..
During the boil..
Ended up with a gravity reading spot on at 1.049.
Fermenting happily right now at 50F
I don't know if this is normal, but it seems very dark for SRM 5...?
After it it is done fermenting I plan to rack per the recipe and lager 4 weeks at 30F. Then keg and dry hop.