Recipe Type: All Grain
Yeast: WLP830
Yeast Starter: worked up from .5L to 2L starter
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.006 (5.4% ABV)
IBU: 25
Boiling Time (Minutes): 60
Color: 9.5
Primary Fermentation (# of Days & Temp): 63° first day, 56° second day
Secondary Fermentation (# of Days & Temp):
5# Vienna
4# Munich
2# Maris Otter
0.5# C60
1oz German Hallertau (3.8%) – FWH
1oz German Hallertau (3.8%) – 30 min
1 whirlfloc – 10min
Brewed 9/26, by 9/27 it was down to 63°, 9/28 it was 56°, both days bubbling away lazily 🙂 leveled-out at about 51º
Taken out on 10/25 for a diacetyl rest, got up to ~70º
Returned to the lagering tank on 10/29 where it sat at around 41º until kegging on 11/24. It entered the keg CLEAR AS A BELL, with rich malt and caramel notes, and absolutely FABULOUS