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north and south
I tried to lighten my first brew (an extract) of the winter when I mashed, and I think this would benefit from a little more light Chrystal malt. just to give it some more malt character
| Brewer: | dave tease | Email: | dave_tease@myplace.net.au | |||||
| Beer: | north and south | Style: | Lager | |||||
| Type: | All grain | Size: | 22.5 liters | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.043 | FG: | 1.010 | |||||
| Alcohol: | 4.2% v/v (3.3% w/w) | |||||||
| Water: | 3g Gypsum with and 2mL Lactic Acid (80%) WBV with the grain at mash in. | |||||||
| Grain: | 4.67kg British lager 0.29kg German Munich |
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| Mash: | 70% efficiency | |||||||
| mash in 16 litres @59° let the mash settle to 57° for 30 min. raised to 65° for 70 min, then raised to 72° for 10 min. then transferred mash to lauter for sparging | ||||||||
| Boil: | 75 minutes | SG 1.033 | 29 liters | |||||
| Whirlfloc added to boil at 60 min. | ||||||||
| Hops: | 17.1g Pride of Ringwood (8% AA, 60 min.) 13.3g Hallertauer (4.25% AA, 15 min.) 35g Saaz (aroma) |
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| Yeast: | Yeast Danish II 2247, which was a reculture from original extract recipe. | |||||||
| Log: | primary fermenter @ 10°C for 5 days, while still Krausening, remove to secondary then let ferment to completion @ 8°C for 5 to 6 weeks. following that keg and leave at 1-2°C for months! | |||||||
| Carbonation: | I kegged this one.. | |||||||
| Tasting: | very light colour, reasonably big hop bitterness, just a quencher for hot summer evenings | |||||||
Recipe posted 06/29/00.