Yeast: 2206 Bavarian Lager
Fermented at 15 degrees C for 7 days.
Fermented at 10 degrees C for 7 days.
Lagered at 4 degrees C for 21 days.
Comments:
OG : 1063. Pretty neat calculated !!
Style: Unspecified
Brewer: Rasmus Fink
| Statistics | |||
| Volume: | 20 liters | ||
| OG: | 1062 | ||
| FG: | |
||
| Alcohol: | 6.2 % by vol. | ||
| Colour: | 30 EBC (Copper / reddish brown) | ||
| Bitterness: | 67 IBU | ||
| BU/GU: | 1.08 | ||
| Efficiency: | 71% | ||
| Fermentables | |||
| Amber Malt | 500 grammes | ||
| Pilsner Malt 3 EBC | 4000 grammes | ||
| Melanoidin Malt | 1000 grammes | ||
| Biscuit Malt 50 EBC | 500 grammes | ||
| Mash schedule: 30min@40C, 60min@50C, 30min@63C, 30min@67C, 15min@77C | |||
| Hops | |||
| Hallertauer | 11.1% alpha | 40 grammes | 60 minutes |
| Spalt Select | 5% alpha | 40 grammes | 60 minutes |
Fermentation
Yeast: 2206 Bavarian Lager
Fermented at 15 degrees C for 7 days.
Fermented at 10 degrees C for 7 days.
Lagered at 4 degrees C for 21 days.
Comments:
OG : 1063. Pretty neat calculated !!