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No boil 9
Specialty Beer • All Grain • 7 gal
Jovaru OYL-033 Lithuanian yeast yeast. No-boil
June 14, 2016 am 12:45am
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 5.5 lbs
2-Row Brewers Malt (Organic); Briess
2-Row Brewers Malt (Organic); Briess
Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 5 lbs
Bohemian Pilsner Malt; Weyermann®
Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers.
- 3.3 oz
Herkules - 7.0 AA% whole; boiled 30 min
Herkules
Spicy, powerful.
- 3.3 oz
Styrian Goldings - 2.0 AA% whole; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 1/2 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tsp
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 3711 French Saison
Wyeast 3711 French Saison
A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Notes
1.3 qt/lb. mash Hops boiled in First running S and added to grant/hop-back filter. 4.25 gallons at 175F, mash 152 for 60 minutes. Heat to 165F by drawing off decoctions and heating to 170F. Sparge 5 gal at 175F Knock out by cooling to 86 Pitch yeast, maintain at 86f or free rise. Secondary Fermentation: 14 days.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.002 | 0.995 - 1.035 | |
| Color: | 2.8 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 52.3 IBU | 0 - 100 | |
Discussion
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