Mozart's Gold

[khiddy]

Recipe Type

All Grain

Yeast

Wyeast 2565

Yeast Starter

Nope

Additional Yeast or Yeast Starter

None

Batch Size (Gallons)

5.0

Original Gravity

1.045

Final Gravity

1.011

Boiling Time (Minutes)

60

IBU

18.1

Color

7SRM

Primary Fermentation (# of Days & Temp)

10

Additional Fermentation

Lager 28 days @ 35F

Tasting Notes

Soft maltiness and a noble Saaz spiciness.

5lbs Vienna 3L, 36PPG
5lbs Munich 10L, 37PPG

Mash @ 152F for 45min

Gather 6.5gal runnings into boil kettle.

1oz Saaz pellets 3.5%AA @ 60min bittering
1oz Saaz pellets 3.5%AA @ 30min flavor

Irish Moss/Whirlflock @ 15min kettle finings

Chill wort, aerate, pitch yeast. Ferment 10-14 days in primary until FG reached.

If kegging, rack to keg and then lager @ 35F for 21-28 days before carbonating to 2.5-2.7 volumes to serve. If bottling, after primary fermentation is complete, rack to secondary and lager @ 35 for 21-28 days before bottling.

 

[nutty_gnome]

I brewed this on March 6th. Notable differences:
- Mashed 60 mins at 154 degrees.
- 5 gallon OG into the primary was 1.057.
- WLP 029 Kolsch yeast used
- 1200ml mix of 40% DME and 60% RWS stir plate starter for 22 hours; pitched @ krausen
- Conducted as no-chill with hops added at 40 mins and 10 mins.
- Whirlfloc at 15 mins.

Sure smells good! I'll let you know how it went in a month. - N_G

 

[nutty_gnome]

Bottled last night; it primaried and secondaried for a month total. Was very very good. While I had bottling sugar in there, it tasted a bit sweet perhaps due to mashing at 154. No matter, the malt and hops combo are outstanding. I expect this to be very tasty in a month. WLP 029 is a very nice yeast; it doesn't overpower the noble hops and is just very clean tasting.