Well behind on updates as I’ve added another keg capacity and have done a few wheat/hop experiments. Today’s brew is going for a low ABV session style ale that is light, light, light. First time having to target a fermentation temp that is below my ambient. Notes on that below the recipe. This beer is slated to be served at the Lancaster Craft Beer fest where the Lancaster Homebrewer Club will have a table.
10.0 lbs German Pilsner
1.o lbs Wheat Malt
0.5 lbs Carapils
6 oz Flaked Oats
Mash water volume: 8.0 gal
Mash Temp: 152 for 75 min
Mash out: 165 for 15 min
Boil volume 7.25 gal
60 min: 1.0 oz Magnum 13.5% AA
10 min: 0.5 oz Nelson Sauvin 11.4% AA
10 min: 0.5 oz Citra 12.5%
Whirlpool: 1.5 oz Nelson Sauvin 11.4% AA
Whirlpool: 0.5 oz Citra 12.5% AA
Yeast: WL029 German/Kolsch with 500ml 24 hour starter.
O.G. 1.051 (efficiency pre calc)
Primary fermentation (planned): Evaporation Cooling target 68 degrees
Dry hop Primary ferm: 1 oz Citra
Dry hop Keg: 2 oz Mosaic
Notes: First time having to use a below ambient temp yeast. For this run, the primary is in a water bath covered with cloth and aired by fans, aka: Swamp cooler. Hooray thermodynamics. Fermentation chamber is in progress.