Brew day: Nov. 13, 2017
Appearance: Sunburst orange with a very slight haze. Frothy thick white head.
Aroma: Spicy, sweet aroma strikes you right away. Some citrus character too upon repeat smelling.
Taste: Sweet malt gives way quickly to spicy hops. The liberty hops really shines through.
Final Thoughts: This beer has definitely gotten better as it's lagered -- with time bringing the malt and hop character into balance. Initially, I detected a lot of the honey biscuit malt. But this has faded slightly and now really helps to round out the flavor. Overall, really nice! A great effort to create something in the same vein as Capitol Brewery's Winter Skal -- one of my all-time favorites at this time of the year.
Next Time: Just give it more time.
RECIPE TARGET
| BATCH SIZE |
TIME |
OG |
FG |
ABV |
IBU |
EFFICIENCY |
SRM |
| 6.5 gal |
60 min |
1.061 |
1.015 |
6.08% |
27 |
78% |
13 |
ACTUAL
| BATCH SIZE |
TIME |
OG |
FG |
ABV |
IBU |
EFFICIENCY |
SRM |
| 6.5 gal |
60 min |
1.061 |
|
% |
27 |
78% |
13 |
FERMENTABLES
| NAME |
AMOUNT |
% |
BRAND |
| 2-row |
8.25 lbs |
56.9% |
Briess |
| Pilsner |
1.5 lbs |
10.3% |
Avangard |
| Dark Munich |
4 lbs |
27.6% |
Avangard |
| Caramel 60L |
6 oz |
2.6% |
Briess |
| Honey Biscuit |
3 oz |
1.3% |
Swaen |
| Acidulated |
3 oz |
1.3% |
Best Malz |
HOPS
| NAME |
AMOUNT |
TIME |
USE |
FORM |
ALPHA % |
OTHER |
| Liberty |
1.6 oz |
60 min |
Boil |
Pellet |
4.8% |
YCH |
| Liberty |
0.75 oz |
10 min |
Boil |
Pellet |
4.8% |
YCH |
| Liberty |
0.15 oz |
10 min |
Whirlpool |
Pellet |
4.8% |
YCH |
OTHER ADDITIONS
| NAME |
AMOUNT |
TIME |
USE |
FORM |
OTHER |
| Irish moss |
2 t |
15 min |
Boil |
|
|
| Yeast nutrient |
0.5 t |
10 min |
Boil |
|
|
YEAST
| NAME |
LAB |
AMOUNT |
ATTENUATION |
TEMPERATURE |
OTHER |
| 2124 Bohemian Lager |
Wyeast |
2 L starter |
73-77% |
45-55 F |
|
| 2124 Bohemian Lager |
Wyeast |
32 oz slurry |
73-77% |
45-55 F |
|
WATER
Profile link:
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW
| NAME |
AMOUNT |
TIMING |
OTHER |
| RO Water |
7 gal |
80-20 Mash/Sparge |
|
| Filtered Water |
2.25 gal |
20-80 Mash/Sparge |
|
| Gypsum |
2 g |
Mash |
|
| Calcium Chloride |
3 g |
Mash |
|
| Filtered Water |
0.5 gal |
Boil |
Added near end of boil, reduce OG to 1.063 |
SCHEDULE
| STEP |
TEMPERATURE |
TIME |
NOTES |
| Mash in |
163 F |
5 min |
5.25 gal |
| Saccrification rest |
152 F |
35 min |
Let fall to ~150 F |
| Batch sparge |
160 F |
10 min |
4 gal |
| Boil |
212 F |
60 min |
|
| Whirlpool |
170-160 F |
10 min |
|
| Chill |
60 F |
20 min |
|
| Ferment |
48 F |
7 days |
|
| Warm |
60 F |
3 days |
9/25/17 - Free rise |
| Warm |
64 F |
2 days |
9/28/17 - warm |
| Chill |
40 F |
30 days |
9/30/17 |
| Keg |
40 F |
|
12/4/17 |
