Brew No.34
Rate: 7/10
Malt Miller Kit
ABV: 6.5%
Yeast attenuation: 72-78%
My attenuation: 91%
Yeast: fruity, banana, clove and peppery notes
Do differently: Nope.
Recipe: OG: 1062 FG: 1008 ABV: 7.5%
Achieved: OG: 1054 FG: 1004.5 ABV: 6.5%
Notes: Malt Miller Kit
Garret Oliver at Brooklyn Brewery. Sorachi Ace hops, Jon Finch. American Belgium style pale ale.
Heated up at end fermentation so high attenuation?
In fermenter for 6 weeks. Not intentional.
Used only 350g dextrose. Undershot again.
Used 100g hops at flame out and same dry hop, as packs were 100g.
Fermentation stopped after 2 days so raised heat and it bubbled a little again. Hit FG though.
Do again: maybe. Good experiment for this strong flavoured hop. Good bitter AIPA. Went down very well with home brew club. Do prefer Saaz.
Fermentables
100% - Weyermann® Premiere Pilsner Malt
5
0
2
Mash
Hops
Sorachi Ace
17
Pellet
Boil
60 min(s)
13
46.3
Sorachi Ace
17
Pellet
Boil
30 min(s)
13
35.6
Sorachi Ace
150
Pellet
FlameOut
0 min(s)
13
0.0
Sorachi Ace
60
Pellet
DryHop
17 day(s)
13
0.0
Yeast
Safbrew T-58
70%
Other Stuff
Dextrose
450
g
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Yeast out of fridge
2.ChemSan Sanitiser. - 70ml - 35Lt Fermenter, taps, tube, air lock. (10ml per 5 litres)
3.Water to Mash kettle. 15lt
4.Water to Sparge Kettle 17lt
5.Camden tablet – 1/4 each to mash and Sparge Kettle
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