Brew Date
January 17, 2022
Attenuation
82.1% apparent
67.1% real
Fermentables
Vienna MaltWeyermann
5.00 lbs|17.2%
Corn Yellow, Flaked
Briess3.50 lbs|12.1%
Hops
1.50 oz
Tettnang 3.7%
90 min First Wort
1.50 oz
Magnum 12.1%
90 min Boil
2.00 oz
Tettnang 3.7%
10 min Boil
Non-Fermentables
3.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Epsom Salt (MgSO4) Water Agent
Mash
3.00 g
Gypsum (CaSO4) Water Agent
Mash
4.00 ml
Lactic Acid Water Agent
Mash
2.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.50 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
HarvestL17
Imperial Yeast
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.01%per hour
Trub Chiller Loss
0.26gal
Mash Profile High fermentability
Mash Steps
Step 1
Temperature60 min
149°F
Fermentation and Aging
General Info
Going for a higher-strength version. ~8.0% ABV. According to the BA: High in starting gravity and alcoholic strength, this style is somewhat diverse. Some American malt liquors are just slightly stronger than American lagers, while others approach bock strength. Some residual sweetness is perceived. Hop rates are very low, contributing little bitterness and virtually no hop aroma or flavor. Perception of sweet-fruity esters and complex alcohols (though not solvent-like) are acceptable at low levels. Chill haze and diacetyl should not be perceived.