- Joined
- May 11, 2019
- Messages
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Hi All
I did a Lager recipe on the 3th of April.
Used:
9 kg Pilsen Malt
3 kg Pale Ale Malt
2 kg Carahell
Mash at 66 ºC, droped to 64/65 at the end of a 75 min.
Got +/- 72 liters and add 100 g of Hallertau Saphir 60 min to the end of the boil and total boiling was 75 min.
Added 1 kg of table white sugar and 1,5 whirloc tablet
Got a OG of 1,0506.
Used Saflager 34/70, 1 pack for each bucetek fermenter at 15 ºC for 15 days.
After that let the teperature rise ans stay to 21 ºC for 8 days.
Cooled down to +2 ºC (I use a freezer with teperature control, so it takes 2 days toget to that temperature).
Left at that temperature for 2 weeks
Transfer to 3 kegs (19 liters) and carbonated.
Result- my lager is salty.
I use mineral water, that I buy but never tested before.
Any suggestions what it might be?
I did a Lager recipe on the 3th of April.
Used:
9 kg Pilsen Malt
3 kg Pale Ale Malt
2 kg Carahell
Mash at 66 ºC, droped to 64/65 at the end of a 75 min.
Got +/- 72 liters and add 100 g of Hallertau Saphir 60 min to the end of the boil and total boiling was 75 min.
Added 1 kg of table white sugar and 1,5 whirloc tablet
Got a OG of 1,0506.
Used Saflager 34/70, 1 pack for each bucetek fermenter at 15 ºC for 15 days.
After that let the teperature rise ans stay to 21 ºC for 8 days.
Cooled down to +2 ºC (I use a freezer with teperature control, so it takes 2 days toget to that temperature).
Left at that temperature for 2 weeks
Transfer to 3 kegs (19 liters) and carbonated.
Result- my lager is salty.
I use mineral water, that I buy but never tested before.
Any suggestions what it might be?