Announcing 'Migration'- a Seasonal Beer by Humpback Brewing
Humpback Brewing- we like to watch! The Humpback Migration north along the NSW(Australian) Coast has begun! We celebrate this event with the production of our 'first' named 'full grain' brew! A dark German Lager- great German beers!
Lager German- Munich Dunkel
http://en.wikipedia.org/wiki/Dunkel
Recipe Specs
Batch Size (L): 47.0
Total Grain (kg): 8.452
Total Hops (g): 78.93
Original Gravity (OG): 1.046 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volumn (ABV): 4.52%
Colour (SRM): 15.0 (EBC): 29.5
Bitterness (IBU): 23.7 (Average)
Brew house Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
8.200 kg Munich I (97.02%)
0.252 kg Carafa II malt (2.98%)
Hop Bill
55.8 g Hallertau Traditional Pellet (5.7% Alpha) @ 60 mins (Boil) (1.2 g/l)
23.1 g Hallertau Traditional Pellet (5.7% Alpha) @ 20 mins (Boil) (.5 g/l)
Misc Bill
Single step Infusion at 68C for 60 mins.
Ferment @ 10C- 11.6C with Saflager W-34/70 yeast 10gm *2
Recipe Specs
Batch Size (L): 47.0
Total Grain (kg): 8.452
Total Hops (g): 78.93
Original Gravity (OG): 1.046 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volumn (ABV): 4.52%
Colour (SRM): 15.0 (EBC): 29.5
Bitterness (IBU): 23.7 (Average)
Brew house Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
8.200 kg Munich I (97.02%)
0.252 kg Carafa II malt (2.98%)
Hop Bill
55.8 g Hallertau Traditional Pellet (5.7% Alpha) @ 60 mins (Boil) (1.2 g/l)
23.1 g Hallertau Traditional Pellet (5.7% Alpha) @ 20 mins (Boil) (.5 g/l)
Misc Bill
Single step Infusion at 68C for 60 mins.
Ferment @ 10C- 11.6C with Saflager W-34/70 yeast 10gm *2
http://www.brewersfriend.com/2009/12/06/yest-review-saflager-w-3470-dry/
Recipe generated with BrewMate
Collaboration: Duane Wright/Richard/Humpback Brewing
Country Brewer Toukley
Recipe generated with BrewMate
Collaboration: Duane Wright/Richard/Humpback Brewing
Country Brewer Toukley
This looks like it could be one of our best brews to date. The Speidel Braumeister increased our brewing efficiency to 80% up 5% from 75% and were able to reach our OG of 1.046. Now for the fermenting the recipe calls for fermentation to take place at a cool 10 C we will add two packes of yeast to the 25 L fermenter to accelerate the fermentation process. Will update blog with final Gravity hopefully 1.011
ReplyDeleteFermentation started at room temp. approx. 18 degree. Transferred to climate/temp. controlled fridge to continue fermentation at 10C
ReplyDelete