Tutorial / Erstes Deutsches Bier
Ingredients
- 1 liters Water
- Grain
- 113.15g 40L Crystal
- 112.15g Special B
Protocol
6 Feb 2018
- Crush the grain and mix it
- Increase the Water temperature to 75 °C
- The base
- 00:00 - Put the grains in the Water (Steep)
- 21:40 - Filter the grains out of the water (Mashing)
- 21:41 - Rinse the grain with wort (Sparging)
- Malt
- 00:00 - Bring wort to a boil (100 °C)
- 10:00 - Wort boiling
- 10:15 - Add hops (8g Cascade)
- 55:08 - Add hops (8g Fuggle)
- 60:50 - Add Irish moos
- 70:08 - Add hops (8g Fuggle)
- 75:04 - Begin, chill wort to 24 °C
- 79:45 - Wort chilled to 24 °C
- Fermentation
Fill malt in fermentation bottle through a hop-filter- Gravity test result (OG): 1.056
- Add 200ml of yeast starter
- Plug bottle with a CO2 valve
- 1 Week of fertilization
13 Feb 2018
- Transfer wort to 2nd fertilization
- 1 Week of fertilization
20 Feb 2018
- Gravity test
- Gravity test result (FG): 1.003
- => Alcohol By Volume: 6.96 %
- Original Gravity: 13.80 °P, 1.056
- Final Gravity: 0.77 °P, 1.003
- Apparent Attenuation: 94 %
- Mix Priming Sugar
- 115g sugar in 1l water
- Add 150ml of the priming sugar solution to the wort
- Transfer wort into (4 and a half bottles)
- min. 2 Weeks in bottled conditioned
- This will add the carbonation (CO2) to the beer
Characteristics
- Color: SRM 30 - clear
- Alcohol: 6.96 %vol
- Light smell
- Malty flavor
- Stable foam
- Light bubbles
- Bitter impression mild