Gold Rush Pils 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Perle 1 Germany 8.0000000 0.0190000 Boil Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh. Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, Kolsch Aroma: Delicate floral and fruity tones Substitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau Aroma Storage: Good 6-10% AA / 2.5-5% Beta Aroma
Pellet
4.7500000 25.0000000 19.00 g 88.00 g 40.0 min Saaz 1 U.S. 3.7500000 0.0081264 Boil This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta Aroma
Pellet
3.7500000 50.0000000 8.13 g 33.26 g 0.0 min Perle 1 Germany 8.0000000 0.0150000 Dry Hop Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh. Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, Kolsch Aroma: Delicate floral and fruity tones Substitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau Aroma Storage: Good 6-10% AA / 2.5-5% Beta Aroma
Pellet
4.7500000 25.0000000 15.00 g 88.00 g 60.0 min Gladfield Pilsner Malt 1 Grain 2.4999984 81.1000000 3.8000000 FALSE New Zealand, Canterbury Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 1.0000000 3.5000000 80.3000000 9.0600000 100.0000000 TRUE 0.0000000 2.50 kg 0.60 kg 1.0373060 3.8 EBC Crystal, Medium (Simpsons) 1 Grain 0.3999997 69.0000000 178.5000001 FALSE UK Simpsons Caramel and toffee notes come to the forefront in Simpsons' Crystal Medium. Their expert roasters use their skills to bring you a crystal that adds stunning deep golden and red hues to your beer, whilst imparting deeper caramel notes. 1.5000000 5.0000000 0.0000000 0.0000000 15.0000000 TRUE 0.0000000 0.40 kg 0.00 kg 1.0317400 178.5 EBC German Bock Lager 1 Lager
Liquid
0.0354882 FALSE White Labs WLP833 8.8888889 12.7777778 Medium 73.0000000 Produces beer that has balanced malt and hop character. From Southern Bavaria. Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners 5 0 FALSE 35.49 ml 8.9 C 12.8 C 0.0 pkg 14 Jun 2003 Robobrew 2018 - GASH - DJ 1 17.8416667 12.0000000 30.0198270 3.9999974 0.1200000 0.0000000 1.0000000 24.1008874 60.0000000 TRUE 0.0000000 0.0000000 100.0000000 4.0000000 17.84 L 12.00 L 30.02 L 4.00 kg 0.00 L 1.00 L 0.00 L 0.00 L Robobrew, Medium Body - GASH 1 20.0000000 71.0000000 75.6000000 5.2000000 141.0958720 0.1200000 FALSE Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. 20.0 C 71.0 C 75.6 C 4.00 kg Saccharification 1 Infusion 18.8877000 75.0000000 66.0000000 10.0000000 66.0000000 Add 18.89 L of water at 68.7 C 6.513 l/kg 0.00 L 68.7 C 66.0 C 18.89 L Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 7.0000000 75.5555556 Heat to 75.6 C over 7 min 6.513 l/kg 0.00 L 48.9 C 75.6 C 0.00 L #05 Brewed 19/05/19 Pitched 21/05/19 @11.n @11deg until ~1.028 (4-14 days) Diacetyl rest 01/06/19 @18.5 @18deg, with dry hop, until FG reached (~4-10 days). @0deg for 3-5 days. Desired CO2 = 5.3g/lt = 78g sugar 11/06/19 Bottled, 78g sugar -11x 750ml Longecks =8.25L, racked to secondary, no sediment http://brulosophy.com/methods/lager-method/ 30.0000000 1.0460000 1.0100000 2.3000000 1 14.0000000 12.2222222 10.0000000 18.3333333 7.0000000 30.0000000 15.5555556 Bottle with 56.14 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 19 May 2019 1.057 SG 1.014 SG 27.7 EBC 32.2 IBUs Tinseth 5.8 % 4.7 % 67.6 % 427.1 kcal/l 12.00 L 17.84 L 1.046 SG 1.010 SG 12.2 C 18.3 C 18.3 C 15.6 C