Brassé le 15.01.2023
Vitals
Original Gravity: 1.051
Final Gravity: 1.006
IBU (Tinseth): 41
BU/GU: 0.81
Colour: 12 EBC
Boil time: 30 min
Mash
Strike Temp — 66.1 °C
Temperature — 62 °C — 30 min
Temperature — 68 °C — 30 min
Mash Out — 75 °C — 10 min
Fermentables
60% — Weyermann Pale Malt — Grain — 6.5 EBC
22% — Weyermann Munich I — Grain — 15 EBC
7% — Weyermann Carahell — Grain — 25.5 EBC
6% — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
5%) — Acid Malt — Grain — 5.9 EBC
Hops
18 IBU — Warrior 14.7% — Boil — 30 min
17 IBU — Citra 13.2% — Boil — 15 min
4 IBU — Loral 11.3% — Aroma — 15 min hopstand @ 80 °C
2 IBU — Citra 13.2% — Aroma — 15 min hopstand @ 80 °C
1.4 g/L — Loral 11.3% — Dry Hop — 3 days
Misc
0.5 g/L — Irish Moss — Boil — 10 min
Yeast
Lallemand (LalBrew) BRY-97 American West Coast Ale 80%
Fermentation
Primary — 18 °C — 6 days
Primary — 25 °C (5 day ramp) — 1 days
Cold Crash — 5 °C — 2 days
Carbonation: 2.4 CO2-vol