menezes1121
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Good evening friends Brewers. Like the tips that everyone can pass me, I am to make my first mashing but I've been studying for a long time on beers and recipes and I am also using quite the beer Smith. My choice was an ale beer blonde where I do not want a balanced bitterness and a lower abv possible for style. My recipe:
5kg German lager malt
250g of malt Vienna
250g caramunich
350g of oats
30g east golding 5.5%. 60 min
12g's. Golding. 5.5%. 10 min
20g's. Golding. 5.5%. 0 min
Fermentation with yeast t 58 or another Belgian, still in doubt (2 packages).
14.5 l chose to maturity and 20 l washing, that amount still worries me to have at the end of the fermenter 20l.
temperature ramp:
50 I 65 °
20 min at 72 °
10 min at 78 °
Dry 76 °
Fermentation 7 to 10 days at 22 ° and 25 days aging at 12 ° and normal white sugar priming and raise the bottle 20 ° to carbonate
I thought of maybe add two cinnamon bark 30min boil to see if I can get some different and dry flavor.
Any advice will be very welcome and taken into consideration. Thank you.
5kg German lager malt
250g of malt Vienna
250g caramunich
350g of oats
30g east golding 5.5%. 60 min
12g's. Golding. 5.5%. 10 min
20g's. Golding. 5.5%. 0 min
Fermentation with yeast t 58 or another Belgian, still in doubt (2 packages).
14.5 l chose to maturity and 20 l washing, that amount still worries me to have at the end of the fermenter 20l.
temperature ramp:
50 I 65 °
20 min at 72 °
10 min at 78 °
Dry 76 °
Fermentation 7 to 10 days at 22 ° and 25 days aging at 12 ° and normal white sugar priming and raise the bottle 20 ° to carbonate
I thought of maybe add two cinnamon bark 30min boil to see if I can get some different and dry flavor.
Any advice will be very welcome and taken into consideration. Thank you.