Grain Bill / Fermentables

• 6.5 lbs 2-Row
• 1 lb Flaked Maize (an old bag of it at this point…)
• 0.75 lbs Flaked Wheat

Hops

• 0.25 oz German Magnum (13% AA)
• 1 oz Perle (6.6% AA)

Yeast

• Saflager W-34/70

Other

• Whirlfloc Tablet
• 2.8 g Citric Acid
• 4 Gallons Distilled Water

Target Stats

• 5.5 Gallons
• OG 1.045
• FG 1.011
• ABV 4.38%
• IBU 24
• SRM 2.79

Final Stats

• 5.5 Gallons
• OG 1.043
• FG 1.010
• ABV 4.33%
• IBU 23.93
• 77% Efficiency

Brew Day

Heat 8 gallons of water to 154°.  (4 gallons unfiltered Dover City water with chlorine removed, 4 gallons distilled water and citric acid.)

Gently dough in grains until all grain is covered by water.

Mash grains at 150° for 1 hour.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil.

Once wort is boiling, add 0.25 oz Perle hops and continue for 30 minutes.

Add 0.25 oz Perle hops and continue for 15 minutes.

Add whirlfloc, 0.5 oz Perle, 0.25 oz Magnum hops and continue boil for 15 minutes.

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate, transfer to primary fermenter and add yeast.

Allow beer 1 week in the primary at 53° allowing to raise to room temperature ~67° once ~80% of fermentation is complete.

Carbonate to 2.5 volumes.

Enjoy!

Notes:

• January 23, 2022
  • Pitched yeast at 56° and continued dropping temp to 53°.
• Tilt Readings:
  • 2022-01-23 – 1.016 @ 56° (Tilt battery was low and needs recalibrated.)
  • 2022-01-25 – 1.012 @ 53°
  • 2022-01-26 – 1.012 @ 53°
  • 2022-01-28 – 1.002 @ 53°
  • 2022-01-28 – 0.997 @ 60°
  • 2022-01-29 – 0.989 @ 65°
  • 2022-01-30 – 0.984 @ 67°
  • Tilt battery officially died. I raised temp to 69° for 24 hours to cleanup and potential diacetyl.