Yeast experiment / 3. Deutsches Bier
Brewing Lab Plan - 22 Feb 2018
Yeast groups
- A Safale S-04 dry
- Added to 1.0 l of “yeast starter” on 21 Feb
- B Safale US-05 dry
- Added to 1.0 l of “yeast starter” on 21 Feb
- C Wyeast #1098 liquid 🍺
- D Wyeast #1332 liquid
- 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 left | amount | Hop type | Alpha Acid (AA) |
|---|---|---|---|
| 60 min | 2 oz. | Northern Brauer | 6.2% |
| 20 min | 1 oz. | Nugget | 13.9% |
| 5 min | 1 oz. | Willamette | 4.9% |
- Yeast starter 200 gm DME (light DME) in 2l deionized water
- Boil for 10 min
Protocol 🍺
22 Feb 2018
- Transfer wort to 1 gal fermentation bottle
- Gravity test result: 1.050
- Total IBU: 5.38
- Add 62 ml liquid yeast (Wyeast #1098 liquid)
27 Feb 2018
- Transfer wort to 2nd fertilization bottle
- 1 Week of fertilization
06 Mar 2018
- 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%
- Mix Priming Sugar
- added 135g sugar in 1,5 l of water
- Add 150ml of the priming sugar solution to the wort
- 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