Mustangj said:6 gallons and your going to boil for 60 min.
The time next to the hops is how long they need to boil.
Hops:
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
Should he scale up the hops because it's not a full boil? Or is the above taking that into account already?
I bottled this 3 weeks ago. I did a tester yesterday and found very very low carbonation. I added 4.15oz of priming sugar to 4 gallons (2.7 volumes) and made sure to siphon a little yeast into the bottling bucket to help the carbing along.
My ABV is 10.75%, I'm wondering if the high alcohol content has slowed the WLP500 down a little bit. I'm storing the bottles at 68-70. I gave each bottle a little shake yesterday in an attempt to reinvigorate the yeast. I'm planning on bottle aging this for another month or two, hopefully the yeast will carb it up a lot more.
No..I don't see why you would.
How big is your pot?
NJtarheel said:How much Sugar prior to bottling?
ooguyx said:That was a lot of reading! But to summarize:
12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbsCandy sugar @ 10mins
1.8oz hallertauer mittelfruh (60 mins)
.4oz styrian goldings (30 mins)
.8 chzech saaz (3 mins)
Although when I put that into Beersmith, it says that gives me an IBU of 24.5, the high end of the mentioned IBU scale for this beer. How can I reduce it to 20 IBUs? Should I exchange the 60 min hop for another or use less of it?
thanks!
I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.
9/15 og 1.101
9/21 fg 1.012
ABV 11.68%
Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?
Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?
For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.
www.candisyrup.com
I had similar results to Mustang's (only with a slightly lower OG) and I only used a small starter with the old fashioned "swirling-as-you-walk-by" method.
hope the fulfull the free offer. thanks
Enter your email address to join: