Overall quite happy with the results of a simple beer I did with Omega's dry Lutra, but a bit surprised by the 87% attenuation.
The grain bill was essentially Centennial Blonde: 80% pilsner, remainder was Weyermann Carapils, Carahell, and Vienna, mashed at 65C/149F for 75 min (60 + 15-min batch sparge). 78% mash efficiency, OG 1.040.
Was shooting for 1.007, got 1.005. Pitch rate was 1/2 packet in 10L (2.5 gal), used the recommended 1.5 tsp of LD Carlson yeast nutrient in the boil. Fermentation (31C/88F) seemed to finish after maybe 2.5 days, but I let it ride for a total of 5 days, then cold-crashed. Sample was already crystal clear.
Aside from being a bit drier than expected and not much hop aroma, I'm happy with this beer and plan to brew it again. I plan to tweak the mash temp and final hop addition. I'd like to make this a faux Kolsch (Fölsch?), so I'm looking for a FG of 1.007-1.008. Would a revised mash temp of 67C/153F do the trick? Planning a 60-min. no-sparge mash.
The grain bill was essentially Centennial Blonde: 80% pilsner, remainder was Weyermann Carapils, Carahell, and Vienna, mashed at 65C/149F for 75 min (60 + 15-min batch sparge). 78% mash efficiency, OG 1.040.
Was shooting for 1.007, got 1.005. Pitch rate was 1/2 packet in 10L (2.5 gal), used the recommended 1.5 tsp of LD Carlson yeast nutrient in the boil. Fermentation (31C/88F) seemed to finish after maybe 2.5 days, but I let it ride for a total of 5 days, then cold-crashed. Sample was already crystal clear.
Aside from being a bit drier than expected and not much hop aroma, I'm happy with this beer and plan to brew it again. I plan to tweak the mash temp and final hop addition. I'd like to make this a faux Kolsch (Fölsch?), so I'm looking for a FG of 1.007-1.008. Would a revised mash temp of 67C/153F do the trick? Planning a 60-min. no-sparge mash.