MrEllis
Brewing Clueless
- Joined
- Jul 1, 2019
- Messages
- 24
- Reaction score
- 4
Okay, I have time and gear now. Doing a 3 gallon batch with five gallons of spring water on hand.
152-ish degrees for 60 minutes:
4 Pounds German Wheat Malt
2 Pounds German Pilsner
170-ish for 5 mins.
.75 Hallertau Mittelfruh for full 60 boil.
Sanitize gear with 1/4 oz Starsan to 2.5 gallons of water (I got spray bottles for it too).
Cool to 68ish and pitch.
About a week at 68 degrees (I don't have brew fridge yet next purchase) pray it's not a nanner bomb.
I plan to rack into a five gallon bucket with some dextrose and then immediately into 33 oz flip tops and allow it to carb for a few days at room temp.
What am I messing up?
152-ish degrees for 60 minutes:
4 Pounds German Wheat Malt
2 Pounds German Pilsner
170-ish for 5 mins.
.75 Hallertau Mittelfruh for full 60 boil.
Sanitize gear with 1/4 oz Starsan to 2.5 gallons of water (I got spray bottles for it too).
Cool to 68ish and pitch.
About a week at 68 degrees (I don't have brew fridge yet next purchase) pray it's not a nanner bomb.
I plan to rack into a five gallon bucket with some dextrose and then immediately into 33 oz flip tops and allow it to carb for a few days at room temp.
What am I messing up?