hi guys,
a mate of mine asked if it was possible to make 23ltr batch a beer ( 4.5% or higher ) for less than £10.
so i decided to make a brew and use Amylase enzyme to achieve this.
my recipe was
2.5kg of Dingemans Pilsner Malt
1.5 kg of Flaked corn
100grm of Crystal 60
i also carry out no sparge brewing and base all my recipes between 73% and 76% efficiency which has always been bang on the money.
I mashed in with 42 litres of water and carried out a 15 minute protein rest at 130F, then raised the temp to 145F and let sit for 90 minutes, recirculated for 15 mins with pump and ran off to brew kettle.
My volumes and gravities were
Estimated pre boil- 33 litres @ 1.027
Actual Pre boil- 33 litres @ 1.032
Etimated post boil- 27 litres @ 1.033
Actual post boil- 27 litres @ 1.040
so it look likes it is indeed possible for me to brew for less than £10 but this beer is going to turn out way stronger than had planned as the instructions say to add the enzyme when pitching yeast to achieve a dry beer, looks like if this does churn down to 1.000 then im going to end up with a beer that is around 5.6% abv.
a mate of mine asked if it was possible to make 23ltr batch a beer ( 4.5% or higher ) for less than £10.
so i decided to make a brew and use Amylase enzyme to achieve this.
my recipe was
2.5kg of Dingemans Pilsner Malt
1.5 kg of Flaked corn
100grm of Crystal 60
i also carry out no sparge brewing and base all my recipes between 73% and 76% efficiency which has always been bang on the money.
I mashed in with 42 litres of water and carried out a 15 minute protein rest at 130F, then raised the temp to 145F and let sit for 90 minutes, recirculated for 15 mins with pump and ran off to brew kettle.
My volumes and gravities were
Estimated pre boil- 33 litres @ 1.027
Actual Pre boil- 33 litres @ 1.032
Etimated post boil- 27 litres @ 1.033
Actual post boil- 27 litres @ 1.040
so it look likes it is indeed possible for me to brew for less than £10 but this beer is going to turn out way stronger than had planned as the instructions say to add the enzyme when pitching yeast to achieve a dry beer, looks like if this does churn down to 1.000 then im going to end up with a beer that is around 5.6% abv.
