Hi,
Below there is a recipe that I found by accident. My wort was infected by some Yoghurt bacteria in the kitchen since I was preparing a yogurt while I was brewing (same cheasy smell) ... Nevertheless, I didn't give up and boiled the wort with some hops and let it ferment with a top fermenting yeast. The result was stunning. I got a very nice and tasty low alcohol beer (about 1%). It tastes like lager even though it was fermented by an ale yeast. So, here is the moral, don't throw away your wort even if it gets an infection, you can certainly make something interesting out of it and above all, avoid brewing in the place where you cook.
Cheers,
Manolo
Recipe: Yogurt ale
Style: Specialty Beer
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 11.45 L
Estimated OG: 1.044 SG
Estimated Color: 20.0 EBC
Estimated IBU: 23.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
0.25 kg Extra Dark Dry Extract (95.0 EBC) Dry Extract 13.40 %
1.15 kg Pilsen (5.0 EBC) Grain 61.66 %
0.25 kg Munich Malt (15.0 EBC) Grain 13.40 %
0.22 kg Cara-Pils (25.0 EBC) Grain 11.53 %
10.00 gm Northern Brewer [8.50 %] (60 min) Hops 21.7 IBU
10.00 gm Saaz picomousse [2.20 %] (10 min) Hops 1.9 IBU
5.00 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 1.61 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
10 min Protein Rest Add 4.22 L of water at 54.8 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Below there is a recipe that I found by accident. My wort was infected by some Yoghurt bacteria in the kitchen since I was preparing a yogurt while I was brewing (same cheasy smell) ... Nevertheless, I didn't give up and boiled the wort with some hops and let it ferment with a top fermenting yeast. The result was stunning. I got a very nice and tasty low alcohol beer (about 1%). It tastes like lager even though it was fermented by an ale yeast. So, here is the moral, don't throw away your wort even if it gets an infection, you can certainly make something interesting out of it and above all, avoid brewing in the place where you cook.
Cheers,
Manolo
Recipe: Yogurt ale
Style: Specialty Beer
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 11.45 L
Estimated OG: 1.044 SG
Estimated Color: 20.0 EBC
Estimated IBU: 23.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
0.25 kg Extra Dark Dry Extract (95.0 EBC) Dry Extract 13.40 %
1.15 kg Pilsen (5.0 EBC) Grain 61.66 %
0.25 kg Munich Malt (15.0 EBC) Grain 13.40 %
0.22 kg Cara-Pils (25.0 EBC) Grain 11.53 %
10.00 gm Northern Brewer [8.50 %] (60 min) Hops 21.7 IBU
10.00 gm Saaz picomousse [2.20 %] (10 min) Hops 1.9 IBU
5.00 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 1.61 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
10 min Protein Rest Add 4.22 L of water at 54.8 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C