True to style using DE ingredients available in the 1500s.
MALTS - Almost solely made of light munich malt. No toasty or roasty flavors. No caramel malts. Color developed from touch of chocolate and black malts. Error in favor of high OG in case of efficiency issues.
MASH - Beta rest to ensure fermentability, followed by alpha rest for body.
BOIL - High boil time to develop melanoidins which have a similar effect to crystal malts.
HOPS - Noble spalt hop.
YEAST - Ale yeast [sic] with high attenuation and low floc. I like S05 though it does have high floc.
WATER: Ca: 90 ppm, Mg: 12, Na: 45, Cl: 82, So4: 65, HCO3: 223
BREWERY SPECIFIC- hop utilization has been poor- buy 50% more hops than recipe states : )
From 1.059 to 1.017 is a RA of 57.45% and AA of 71.19%. This beer was plenty over pitched from a cake so the sacc rest must be too high. BIAB was used with thin mash- which is known to favor Alpha Amylase. Though I did perform a beta rest, perhaps an even lower or longer B rest is needed. Or use thicker mash during B rest.
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https://brewgr.com/Media/img/mug/13_d.jpg
https://brewgr.com/Media/img/mug/13_t.jpg
