Doc,
Without having to go back through the 13 pages of this post; can I ask if you rack this beer and if so when? I find that the 1469 krausen takes forever and a day to drop.
Cheers
Hirns
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.59 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 7.41 %
45.00 gm Fuggles [4.40 %] (60 min) Hops 25.2 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 10.4 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs TTL (Wyeast #1469) [Starter 2000 ml] Yeast-Ale
20L - OG 1.044, IBU 35.6, EBC 9.6
Mashed in at 65, mash out 78.
Oliver wrote:DrSmurto,
Would you mind posting the latest incarnation of TTL here as I'm planning to brew it next week.
I am assuming it would have changed since the first post in this thread, back in 2008
That recipe was:3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.59 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 7.41 %
45.00 gm Fuggles [4.40 %] (60 min) Hops 25.2 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 10.4 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs TTL (Wyeast #1469) [Starter 2000 ml] Yeast-Ale
20L - OG 1.044, IBU 35.6, EBC 9.6
Mashed in at 65, mash out 78.
Cheers,
Oliver
billy bignutz wrote:Water profile and additions.
Hi Dr Smurto (or anyone that does water additions). I noticed some time back that you said you were going to tank water and would have to start adding salts. I have no choice but use tank water and water additions as I live rural and was wondering what water profile you use and what additions for your particular volumes of mash in and sparge waters. Being a light coloured ale my calculations require a lot of acid additions to get the PH down.
I am really looking forward to my first attempt at this brew - a 50L batch straight off.
Users browsing this forum: No registered users and 14 guests