http://braukaiser.com/wiki/index.php?action=history&feed=atom&title=Template 2026-09-26T07:18:31Z Revision history for this page on the wiki MediaWiki 1.24.1 http://braukaiser.com/wiki/index.php?title=Template&diff=1738&oldid=prev 2008-04-01T02:13:35Z

<p></p> <p><b>New page</b></p><div><br /> = Water =<br /> &#039;&#039;for brewers who build their own water&#039;&#039;<br /> <br /> 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +<br /> <br /> 0.8g NaCl (table salt)<br /> <br /> 0.6g MgSO4 (epsom salt)<br /> <br /> 1.8g NaHCO3 (baking soda)<br /> <br /> 4.0g CaCO3 (chalk)<br /> <br /> <br /> (58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)<br /> <br /> = Grist =<br /> <br /> 89% Weyermann Munich I (light Munich)<br /> <br /> 10% Weyermann CaraMunich I<br /> <br /> 1% Wyermann Carafa II special<br /> <br /> <br /> Aim for a post boil gravity of 11.5 *P (1.046 SG)<br /> <br /> =Hops=<br /> <br /> German Spalter Hops to get to 27 IBU (Tinseth) at a 60 min boil time. Substitution with German Magnum possible, though the bitterness will not be as smooth.<br /> <br /> =Yeast=<br /> <br /> Wyeast 1007, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.<br /> <br /> =Mash=<br /> <br /> [[Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out]]:<br /> <br /> protein rest : 54 *C (131 *F) for 20 min<br /> <br /> saccrification rest : 65.5 *C (150 *F) for 45 min<br /> <br /> mash-out : 76 *C (169 *F)<br /> <br /> =Boil=<br /> <br /> Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle)<br /> <br /> =Primary fermentation=<br /> <br /> Ferment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation.<br /> <br /> <br /> =Aging/Lagering=</div>

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