JC Art & Science of Brewing - Yeast experiment

Yeast experiment / 3. Deutsches Bier

Brewing Lab Plan - 22 Feb 2018

Yeast groups

  1. A Safale S-04 dry
    • Added to 1.0 l of “yeast starter” on 21 Feb
  2. B Safale US-05 dry
    • Added to 1.0 l of “yeast starter” on 21 Feb
  3. C Wyeast #1098 liquid 🍺
  4. D Wyeast #1332 liquid
  5. E SafeAle BE-134-dry (BE=Belgian style)

Base wort

  • 6 lbs light DME in 5 gallons deionized w/ Burton Salts
  • 1 lb. Honey MaH
    • Steeped @ 70 °C for 20min
  • 1/2 lb. Amer malt
    • Steeped @ 70 °C for 20min
  • Hops additions:
Time leftamountHop typeAlpha Acid (AA)
60 min2 oz.Northern Brauer6.2%
20 min1 oz.Nugget13.9%
5 min1 oz.Willamette4.9%
  • Yeast starter 200 gm DME (light DME) in 2l deionized water
    • Boil for 10 min

Protocol 🍺


22 Feb 2018

  1. Transfer wort to 1 gal fermentation bottle
    • Gravity test result: 1.050
    • Total IBU: 5.38
  2. Add 62 ml liquid yeast (Wyeast #1098 liquid)

27 Feb 2018

  1. Transfer wort to 2nd fertilization bottle
  2. 1 Week of fertilization

06 Mar 2018

  1. Gravity test
  • Gravity test result (FG): 1.002
  • => Alcohol By Volume: 6.30%
    • Original Gravity: 12.39 °P, 1.050
    • Final Gravity: 0.51 °P, 1.002
    • Apparent Attenuation: 96%
  1. Mix Priming Sugar
  • added 135g sugar in 1,5 l of water
  1. Add 150ml of the priming sugar solution to the wort
  2. Transfer wort into bottles
    • 7 bottles

Characteristics

  • Color: SRM 15
  • Alcohol: 6.30 %vol
  • toffee smell
  • caramel flavor
  • slight sweetness
  • non bitter
  • disappearing foam
  • many small bubbles