Original Gravity: 1.052 (12.8 plato) Final Gravity: 1.014 (3.5 plato) IBUs: 15-18 SRM: 3-5 Assuming 76% efficiency Add 3 grams of CaCl (calcium chloride) Mash at 154 degrees F until complete conversion Ferment at 48-50 degrees F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60 degrees F for 48 hours ( diacetyl rest). Cellar at 32-34 degrees F for an additional 4 weeks.
3g cal chl. 1039= PB grav.
brewed on 09/07/2020, 1.047 SG, 6P FG
Brewed 8/8/20 Stepmash using fresh Dark Cloud Pilsner malt (that I thought was slightly under-modified). Protein rest at 136-38* for 30 mins, sacc rest at 147-149* for an hour. Added 8ml of LA to mash and another 6 or 8 ml to the sparge, but the pH was staying up near 5.6. Added another 6ml and got it down to 5.2-5.25 during the boil. Very restrained hopping with 2018 Hallertau from Stein. OG = 1.047-48 Could only get it down to 90-92* due to the heat, so chilled overnight in the freezer. ...