thehaze
Well-Known Member
Hello,
I want to share the recipe for a beer I recently made and turned out very good.
50% Weyermann Bohemian Pilsner + 50% Weyermann Vienna
1 x Nottingham
Mandarina Bavaria 8%AA ( 2018 ) + Brewers Gold 4.5%AA ( 2018 ) + Comet 8.8%AA ( 2017 ) * All german grown *
5.2% ABV / 35 IBU / OG: 1.051 / FG: 1.011 / Mash temp. 65C/149F for 60 minutes. Boiled for 90 minutes.
Mash water profile: 30 ppm Ca + 5 ppm Mg + 20 ppm Na + 25 ppm SO4 + 60 ppm Cl / Mash pH: 5.2-5.3
25 gr Brewers Gold ---> 60 minutes left in the boil
25 gr each of Brewers Gold, Comet and Mandarina Bavaria ---> 1 minute left in the boil
50 gr Brewers Gold + 75 gr Mandarina Bavaria + 75 gr Comet ---> Whirlpool at 70C/158F for 30 minutes. Bottled at day 12 and ready to drink 5-7 days later with 2.5 vol. CO2.
No dry hopping. I only added Brewtan B ( mash + boil ) and dried Irish Moss to the boil. The recipe was built to be much cheaper than a regular one using more expensive hops.
Now 10.5 oz ( total ) might seem like a lot, but I only gave 3 dollars for each 3.5 oz of those hops. All 3 were pellets and smelled very pungent and fresh from the bag. The resulting beer is very good, with lots of citrus ( soft tangerine, with grapefruit ), grassy, floral notes. Flavour is the same, with a mild bitterness. Soft, crisp and pretty dry. ( the beer is actually much lighter than appears in the picture )
I want to share the recipe for a beer I recently made and turned out very good.
50% Weyermann Bohemian Pilsner + 50% Weyermann Vienna
1 x Nottingham
Mandarina Bavaria 8%AA ( 2018 ) + Brewers Gold 4.5%AA ( 2018 ) + Comet 8.8%AA ( 2017 ) * All german grown *
5.2% ABV / 35 IBU / OG: 1.051 / FG: 1.011 / Mash temp. 65C/149F for 60 minutes. Boiled for 90 minutes.
Mash water profile: 30 ppm Ca + 5 ppm Mg + 20 ppm Na + 25 ppm SO4 + 60 ppm Cl / Mash pH: 5.2-5.3
25 gr Brewers Gold ---> 60 minutes left in the boil
25 gr each of Brewers Gold, Comet and Mandarina Bavaria ---> 1 minute left in the boil
50 gr Brewers Gold + 75 gr Mandarina Bavaria + 75 gr Comet ---> Whirlpool at 70C/158F for 30 minutes. Bottled at day 12 and ready to drink 5-7 days later with 2.5 vol. CO2.
No dry hopping. I only added Brewtan B ( mash + boil ) and dried Irish Moss to the boil. The recipe was built to be much cheaper than a regular one using more expensive hops.
Now 10.5 oz ( total ) might seem like a lot, but I only gave 3 dollars for each 3.5 oz of those hops. All 3 were pellets and smelled very pungent and fresh from the bag. The resulting beer is very good, with lots of citrus ( soft tangerine, with grapefruit ), grassy, floral notes. Flavour is the same, with a mild bitterness. Soft, crisp and pretty dry. ( the beer is actually much lighter than appears in the picture )
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