Hops experiment / 2. Deutsches Bier
Ingredients
- 1 gallon (3.78541 l) Water
- Grain
- 1 pound (453.592 g) 40L Crystal
- Malt
- 6 pound (2.721 kg) light DME
- Yeast
- 200ml Yeast Munton’s Ale yeast
Protocol
15 Feb 2018
- Crush grain
- Steep 20min in 72-75 °C Water
- Sparge with light DME
- transfer 1 gal in brewing pot
- Brewing
- 00:00 - Bring wort to a boil (100 °C)
- 12:00 - Wort boiling
- 12:05 [60min] - Add hops (14.14 g German Hallertau)
- 52:03 [20min] - Add hops (7.07 g UK Fuggle)
- 57:01 [15min] - Add Irish moos
- 67:10 [5min] - Add hops (7.06 g UK Fuggle)
- 72:04 [0min] - Begin, chill wort to 26 °C
- 00:00 - Wort chilled to 24 °C
- Fermentation
Fill malt in fermentation bottle through a hop-filter
- Gravity test result: 1.040
- Add 200 ml Yeast Munton’s Ale yeast
- Fill in 1st fertilization bottle
20 Feb 2018
- Transfer wort to 2nd fertilization bottle
- 1 Week of fertilization
27 Feb 2018
- Gravity test
- Gravity test result (FG): 1.009
- => Alcohol By Volume: 4.07%
- Original Gravity: 9.99 °P, 1.040
- Final Gravity: 2.31 °P, 1.009
- Apparent Attenuation: 77%
- Mix Priming Sugar
- 150g sugar in 1l water
- Add 150ml of the priming sugar solution to the wort
- Transfer wort into bottles
- 4.5 bottles
- min. 2 Weeks in bottled conditioned
- This will add the carbonation (CO2) to the beer
Characteristics
- Color: SRM 12 - cloudy
- IBU: ~ 89.03
- Alcohol: 4.07 %vol
- light Malty smell
- Malty flavor, less hoppy, a bit yeasty
- more bitter
- stable foam
- many small bubble