jswillbrewforbeer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP500
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 2L Stir Plate
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.048
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 9.6
- Primary Fermentation (# of Days & Temp)
- 2 weeks, 70F straight through, (beer temp not ambient)
- Secondary Fermentation (# of Days & Temp)
- 2 weeks, room temp first week, 45F second week
- Tasting Notes
- Toasty, carmelly malt in aroma and flavor with light floral/earthy hops. Medium ester/phenol fermentation character reminiscent of cherry, apple, raspberry, Juicy Juice, light clove. These are my tasting notes, judges actually said spiciness was dominant with low esters.
Ca 71.5, Mg 11, Na 11, Cl 60, SO4 60, HCO 73
Use Gypsum, CaCl and Lactic Acid for water adjustment
95% Viking Pilsner Malt, (1.7-2L)
5% Dingemans Special B, (140-155L)
153F - 60 Minutes
170F - 10 Minutes
Magnum @ 90 (adjust this addition as needed for 20 IBU total.)
.44 gms/gal Wyeast nutrient, rehydrated @ 10
2.85 gms/gal Styrian Goldings @ 10
Chill to 70F, pure O2 for 60 seconds, pitch slurry from yeast starter. Fermented in kegerator with Fermwrap over fermenter. Kegerator and Fermwrap were both plugged into a temperature controller with the probe inserted into a thermowell which was inserted into fermenter. Temperature controller was set to 70F, (controller is accurate within +/- 1F so realistically beer fermented at 69-71F.) Kegged, force carbonated, (targeting medium-high carbonation.) I was quite pleased with this beer, nice medium body despite great attenuation. It won 1st place at MBC as stated in the title with a score of 38.5/50. The only complaint from the judges was that the esters were too low for style with spiciness dominating. This surprised me since I though it was almost too fruity with very minor spice. Oh well, working on improving my palate. Enjoy.
Use Gypsum, CaCl and Lactic Acid for water adjustment
95% Viking Pilsner Malt, (1.7-2L)
5% Dingemans Special B, (140-155L)
153F - 60 Minutes
170F - 10 Minutes
Magnum @ 90 (adjust this addition as needed for 20 IBU total.)
.44 gms/gal Wyeast nutrient, rehydrated @ 10
2.85 gms/gal Styrian Goldings @ 10
Chill to 70F, pure O2 for 60 seconds, pitch slurry from yeast starter. Fermented in kegerator with Fermwrap over fermenter. Kegerator and Fermwrap were both plugged into a temperature controller with the probe inserted into a thermowell which was inserted into fermenter. Temperature controller was set to 70F, (controller is accurate within +/- 1F so realistically beer fermented at 69-71F.) Kegged, force carbonated, (targeting medium-high carbonation.) I was quite pleased with this beer, nice medium body despite great attenuation. It won 1st place at MBC as stated in the title with a score of 38.5/50. The only complaint from the judges was that the esters were too low for style with spiciness dominating. This surprised me since I though it was almost too fruity with very minor spice. Oh well, working on improving my palate. Enjoy.
