Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
15%
German CaraMunich Malt I
0.81 lbs|5.6%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
5.6%
British Black Patent Malt
0.06 lbs|0.4%
Type
Grain
Origin
United Kingdom
Color
500.0-600.0 SRM
PPG
41.0
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Sucrose (Table Sugar)
1.00 lbs|6.9%
PPG
46.0
6.9%
Hops
0.50 oz
Magnum12.0%
60 min Boil
1.00 oz
Tettnanger3.0%
20 min Boil
Yeasts
1 pkg
Biere de Garde3725
Wyeast
Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
5.00gal
Boil Volume
6.50gal
Evaporation Rate
11.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
0.50gal
Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In90 min
147°F
Fermentation and Aging
3 days
Primary
64°F
11 days
Secondary
67°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
Procedure
Make a syrup of the sugar (to pasteurize) and add cooled to primary after 2-3 days post-pitch
Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 67. Finish fermentation at that temperature.
