Looking for feedback on a festbier recipe, although a pseudo festbier actually...
I was playing around with a recipe in Beersmith last night and this is what I came up with:
Kettle RIMS system
I use roughly 60% efficiency
Boil size: 7.5 gallon
Batch size: 5.5 gallon
Beersmith Munich water profile:
Recipe:
I want to brew a German style beer for a club Oktoberfest part in a few months but my ferm chamber is on the fritz and I don't trust it to hold the temperature in the correct range for a true lager yeast, hence Lutra. I know this won't be a true lager when I'm done with it but I've had pretty good luck with Lutra so far and I'm really just looking for something to fit the season even if it's not entirely true to style.
My concerns are that I've never brewed with acidulate or melanoidin malts before. Beersmith projects the pH to be kind of high and the acidulated gets it within range - but am I using too much? I don't want to taste it.
Also, 8oz of Melanoidin won't overpower 13lbs of other grains will it?
Feel free to critique this recipe. It's in the design phase and festbier isn't a design I've ever tried before.
Thanks!
I was playing around with a recipe in Beersmith last night and this is what I came up with:
Kettle RIMS system
I use roughly 60% efficiency
Boil size: 7.5 gallon
Batch size: 5.5 gallon
Beersmith Munich water profile:
City | PH | Ca | Mg | Na | Sulfate | Cl | Bicarb |
Munich | 8 | 75ppm | 20ppm | 10ppm | 10ppm | 2ppm | 200ppm |
Recipe:
Amount | Name | Type | # | %/IBU | Volume |
8.98 gal | Distilled Water | Water | 1 | - | - |
7.13 g | Chalk (Mash) | Water Agent | 2 | - | - |
3.22 g | Baking Soda (Mash) | Water Agent | 3 | - | - |
1.23 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
10 lbs 8.0 oz | Pilsner (Weyermann) (1.7 SRM) | Grain | 5 | 77.80% | 0.82 gal |
1 lbs 8.0 oz | Acidulated (Weyermann) (1.8 SRM) | Grain | 6 | 11.10% | 0.12 gal |
1 lbs | Munich I (Weyermann) (7.1 SRM) | Grain | 7 | 7.40% | 0.08 gal |
8.0 oz | Melanoidin (Weyermann) (30.0 SRM) | Grain | 8 | 3.70% | 0.04 gal |
1.25 oz | Hallertauer Mittelfrueh [4.00 %] - First Wort 60.0 min | Hop | 9 | 17.4 IBUs | - |
1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 10 | - | - |
1.50 oz | Hallertauer Mittelfrueh [4.00 %] - Boil 5.0 min | Hop | 11 | 3.8 IBUs | - |
1.0 pkg | OYL-071 Lutra (Omega Yeast Labs #) | Yeast | 12 | - | - |
I want to brew a German style beer for a club Oktoberfest part in a few months but my ferm chamber is on the fritz and I don't trust it to hold the temperature in the correct range for a true lager yeast, hence Lutra. I know this won't be a true lager when I'm done with it but I've had pretty good luck with Lutra so far and I'm really just looking for something to fit the season even if it's not entirely true to style.
My concerns are that I've never brewed with acidulate or melanoidin malts before. Beersmith projects the pH to be kind of high and the acidulated gets it within range - but am I using too much? I don't want to taste it.
Also, 8oz of Melanoidin won't overpower 13lbs of other grains will it?
Feel free to critique this recipe. It's in the design phase and festbier isn't a design I've ever tried before.
Thanks!