Brew No.56 Rate: 7/10 ABV: 5.8% Yeast: WLP 500 Attenuation: 75–80% My attenuation: 87% Yeast aroma: Plum and cherry with a hint of bubble gum Recommended IBU: 14 – 25 IBU achieved: 7 (@20% Utilisation) Ferment: 19–22ºC (More fruity, less earthy at higher temperature end) Recipe: OG: 1040 FG: 1005 ABV: 4.6% Achieved: OG: 1052 FG: 1008 ABV: 5.8% Notes: _ Recipe said boil 90 _ Carapils head retention, no flavour. _ Candi syrup recipe _ Coriander my addition _ Hallertau Magnum (Bittering ...
Not as good of mash efficiency in this batch, yeast went very dry on FG. Used Achouffe Belgian yeast, Ardennes is the same as WLP550.
6kg Pilsen - R$58,80 1kg Munich - R$12,80 250g Melanoidina - R$11,20 1 Magnum - R$14,90 Total - R$96,87 19/10 30 litros - 16.9 Brix = 1069
Pilsner and pale malts are from MFB. Vienna is from Great Western. Dingemans for aromatic. Weyermann for acidulated.