Glibbidy
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 830
- Yeast Starter
- yes- Masive
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.052
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 30
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 27 days at 50f
- Secondary Fermentation (# of Days & Temp)
- 55 days at 42f
Water 48 oz to 1 lb malt
Malt Percentage
Chocolate Malt 1.00%
Weyermann Carafa special III 2.00%
Crystal Malt 6.00%
Munich Malt 51.00%
Malted Wheat 4.00%
Pilsner malt 36.00%
Target IBU 30
Hops IBU's Addition Phase
Perle 20 Kettle addition
Hallertau Traditonal 7 Middle Addition
Hallertau Traditonal 3 Late Addition
Tettnang 1 ounce Knockout
whirlfloc 1/2 tab 15 minutes left
Gypsum 1.0 oz mash
Gypsum .5oz in sparge
Boil Time 90 minutes
Target Gravity 1.052
Actual Gravity 1.052
Terminal Gravity 1.012
Projected ABV 5.20%
Plato 12.9
Volume Yielded 10 gallons
Single decotion mash.
protein rest at 129f
After 10 minutes, pulled %40 of mash for decoction and raised temp to 152 and let decoction rest for 5 minutes.
Then performed 15 minute single decoction.
Returned decoction to mash for Saccharification Rest at 152f for 30 minutes
mash out at 169f
I think the WLP 830 strain worked really well in balancing the amount of Munich malt in this beer. I was very pleased with my results. Next time around I may try this with some Crystal Hops in the Kettle.
Northern Brewer calls the Weyerman Carafa III de-husked...which is what I originally used.
Malt Percentage
Chocolate Malt 1.00%
Weyermann Carafa special III 2.00%
Crystal Malt 6.00%
Munich Malt 51.00%
Malted Wheat 4.00%
Pilsner malt 36.00%
Target IBU 30
Hops IBU's Addition Phase
Perle 20 Kettle addition
Hallertau Traditonal 7 Middle Addition
Hallertau Traditonal 3 Late Addition
Tettnang 1 ounce Knockout
whirlfloc 1/2 tab 15 minutes left
Gypsum 1.0 oz mash
Gypsum .5oz in sparge
Boil Time 90 minutes
Target Gravity 1.052
Actual Gravity 1.052
Terminal Gravity 1.012
Projected ABV 5.20%
Plato 12.9
Volume Yielded 10 gallons
Single decotion mash.
protein rest at 129f
After 10 minutes, pulled %40 of mash for decoction and raised temp to 152 and let decoction rest for 5 minutes.
Then performed 15 minute single decoction.
Returned decoction to mash for Saccharification Rest at 152f for 30 minutes
mash out at 169f
I think the WLP 830 strain worked really well in balancing the amount of Munich malt in this beer. I was very pleased with my results. Next time around I may try this with some Crystal Hops in the Kettle.
Northern Brewer calls the Weyerman Carafa III de-husked...which is what I originally used.