Finally got my finger out to brew in my new system
For 23 Litres
4kg MO
500g Munich
200g Crystal
200g Wheat Malt
S-04 (Had some proper job yeast but wasn't 100% about it - good excuse to drink more and make another culture)
assuming 68% efficiency from my old system - batch sparging
Mashed with 12.5L Water
1/4tsp Gypsum
Mashed in at 1 o'clock
64'C - bit low but $hit happens with a new system - can't be arsed adding hot water,interested to see how a dry beer tastes
Hops
Cascade at 6.3%
60mins - 40g
15mins - 15g
Steep at 80' - 35g
Dry after a week into fermenter - 10g
32 IBU
Pix taken - will post when they're online :
For 23 Litres
4kg MO
500g Munich
200g Crystal
200g Wheat Malt
S-04 (Had some proper job yeast but wasn't 100% about it - good excuse to drink more and make another culture)
assuming 68% efficiency from my old system - batch sparging
Mashed with 12.5L Water
1/4tsp Gypsum
Mashed in at 1 o'clock
64'C - bit low but $hit happens with a new system - can't be arsed adding hot water,interested to see how a dry beer tastes
Hops
Cascade at 6.3%
60mins - 40g
15mins - 15g
Steep at 80' - 35g
Dry after a week into fermenter - 10g
32 IBU
Pix taken - will post when they're online :