Hey Guys!
4 months ago I brewed an amber Farmhouse (Amber Candi) with calvados-soaked oak, and it now smells absolutly fantastic, and i'm close to bottle it, and I want to another one with that same yeast. I have a can of apricot puree (3lbs) here, so 1+1 made about 2 in my head.
So, my recipe is pretty established, but I have trouble to decide on the mash temp and process... First of all here is the recipe:
6-gallons
2.700 kg Pils
1.750 kg Pale
0.400 kg Wheat flakes
0.150 kg Honey Malt
1oz Styrian Golding at 60
0.5oz Styrian golding at 20
0.5oz Styrian golding at 15
0.5oz Styrian golding at 10
0.5oz Styrian golding at 5
3lbs apricot puree
WLP670
OG 1050
FG 1000-1005
ABV 6-6.5
IBU 30
I'm just wondering about the attenuation of this yeast, and the fermentation time according to the mash temp.
If I mash at 150 F, would it ferment faster (like 2 months), but with less brett caracter, and if I mash at 154 F, would it ferment slower (4-6 months), but with more brett? What should expect for attenuation, close to 100% ?
By the way, what i'm looking for is a light refreshing easy-drinking fruity/hoppy beer.
Thanks!
Francis
4 months ago I brewed an amber Farmhouse (Amber Candi) with calvados-soaked oak, and it now smells absolutly fantastic, and i'm close to bottle it, and I want to another one with that same yeast. I have a can of apricot puree (3lbs) here, so 1+1 made about 2 in my head.
So, my recipe is pretty established, but I have trouble to decide on the mash temp and process... First of all here is the recipe:
6-gallons
2.700 kg Pils
1.750 kg Pale
0.400 kg Wheat flakes
0.150 kg Honey Malt
1oz Styrian Golding at 60
0.5oz Styrian golding at 20
0.5oz Styrian golding at 15
0.5oz Styrian golding at 10
0.5oz Styrian golding at 5
3lbs apricot puree
WLP670
OG 1050
FG 1000-1005
ABV 6-6.5
IBU 30
I'm just wondering about the attenuation of this yeast, and the fermentation time according to the mash temp.
If I mash at 150 F, would it ferment faster (like 2 months), but with less brett caracter, and if I mash at 154 F, would it ferment slower (4-6 months), but with more brett? What should expect for attenuation, close to 100% ?
By the way, what i'm looking for is a light refreshing easy-drinking fruity/hoppy beer.
Thanks!
Francis