AltBierThe Style Guidelines suggest "Moderately carbonate water" but I didn't want to overdo it so there is a mix of Calcium Carbonate, Chloride and Sulfate. Low temp single infusion mash @65C so the Munich and specialty malts should provide ample rich malty flavours balanced by the decent amount of hops.
Estimated OG: 1.052 SG, Estimated Color: 14.1 SRM, Estimated IBU: 47.2 IBU
Boil Time: 90 Minutes
Munich I (Weyermann) (7.1 SRM) 52.5 %
Pilsner (Best Malz) (1.8 SRM) 41.2 %
Melanoidin (Weyermann) (30.0 SRM) 3.1 %
Caraaroma (130.0 SRM) 1.6 %
Carafa Special II (Weyermann) (415.0 SRM) 1.6 %
Northern Brewer 08 [9.60%] (60 min) 32.6 IBU
Wuertumberger (HG '10) [4.50%] (FWH) 12.1 IBU
Mt. Hood (HG '10) [5.00%] (15 min) 1.6 IBU
Wuertumberger (HG '10) [4.50%] (15 min) 1.2 IBU
0.022ml/L Lactic Acid (Sparge)
0.025g/L Calcium Sulfate (Mash)
0.05g/L Calcium Chloride (Mash)
0.075g/L Calcium Carbonate (Mash)
0.05g/L Whirlfloc (Powder/Granules) (Boil)
0.05g/L Yeast Nutrient (Boil)
13.6 billion cells/L (Starter) Old German Ale (Brewtek CL400)
CaraAroma, Melanoidin, Carafa Special, & Pilsner baseHere is the new grain-crush (same size roller gap, just no pre-conditioning of the malt:
First wort hopping (and pre-oxidation of hops) have gotten some attention on various forums recently, with all sorts of theories about how much bitterness and flavour FWH adds. Some people have suggested that FWH adds less bitterness, others that the bitterness is more rounded and more palatable so it is perceived as a lower bitterness level, others say you should take a percentage of your late hops and add them as FWH but not adjust the bitterness levels. While there is probably some logic (but not that much testing) behind many of those suggestions, most hop calculations are simply best-guesses anyway, especially when working with home brew quantities and conditions, so it's more about trial and error and finding a beer that tastes good rather than reaching some specific commercial type IBU target.
With this in mind I'm happy to let the brewing software assume the FWH add bitterness at the appropriate level for the full boil duration, but also presume that there may be some perceived roundness and more flavoure from the FWH additions when compared to typical 60min additions. Besides they look good and make the wort smell so good, so who needs other reasons than that:
Wuertumberger FWH hop addition.When brewing with all commercial pellet-hops a decent vigorous whirlpool is usually enough to settle the hops and break material in the middle of the kettle. However whole hops are too bulky, retain too much wort and take up too much room in my kettle to settle neatly in the middle, even if Whirlpooled. When using a percentage of whole hops, I use a simple 'hop strainer' which is just a slotted copper pickup, much like that on the mash tun.
Kettle dregs after being left to settle in the fridge for a few days.