Brew Date
November 23, 2008
Attenuation
84.8% apparent
69.6% real
Fermentables
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Black Patent Malt
0.07 lbs|0.5%
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Hops
1.10 oz
Styrian Golding 7.0%
60 min Boil
Fermentation and Aging
General Info
If you are a fan of Monty Python, your mother was a hamster and your father smelt of elderberries.
The FG in this recipe assumes 85% attenuation. Should start sweet but finish dry. Lower mash temp will help, as well as a very attenuative yeast.
Procedure
- Single infusion mash at 149° F.
- Sparge to collect 6 gallons.
- Total boil: 90 minutes
- Add hops according to schedule
- Cool wort
- Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
- Rack to secondary.
- Lager and cellar for 35-60 days.
