Brewer's Notes
24L volume represents losses from the kettle as well. 21L into the fermenter.
Actual finish was 1008.
Beersmith gave an estimated IBU of 41.
Mashed using the Zwickel pilsner mash
20 min Protein Rest Add 10.32 L of water at 57.7 C 52.0 C
40 min Beta Add 4.01 L of water at 96.7 C 63.0 C
20 min Saccrification Add 6.31 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.59 L of water at 93.4 C 75.6 C
Resulting beer has a nice bitter background but doesn't taste 41 IBUs, which is kind of what I was aiming for.
I didn't do any real research into Jever other than knowing it was 45IBUs but I aimed for a nice clean pilsner with noble hops for the flavour and flameout additions.
Hallertau Aroma from NZ so I could bitter with something with a bit more AA...
Actual finish was 1008.
Beersmith gave an estimated IBU of 41.
Mashed using the Zwickel pilsner mash
20 min Protein Rest Add 10.32 L of water at 57.7 C 52.0 C
40 min Beta Add 4.01 L of water at 96.7 C 63.0 C
20 min Saccrification Add 6.31 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.59 L of water at 93.4 C 75.6 C
Resulting beer has a nice bitter background but doesn't taste 41 IBUs, which is kind of what I was aiming for.
I didn't do any real research into Jever other than knowing it was 45IBUs but I aimed for a nice clean pilsner with noble hops for the flavour and flameout additions.
Hallertau Aroma from NZ so I could bitter with something with a bit more AA...
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
4.9 kg | Weyermann Pilsner | |
0.3 kg | Weyermann Munich I |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
35 g | Hallertauer, New Zealand (Pellet, 8.5AA%, 45mins) | |||
20 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 0mins) | |||
15 g | Hallertauer, New Zealand (Pellet, 8.5AA%, 15mins) | |||
15 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 15mins) |
Yeast
24 g | DCL Yeast S-189 - SafLager German Lager |
24L Batch Size
Brew Details
- Original Gravity 1.048 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 39.6 IBU
- Efficiency 70%
- Alcohol 4.54%
- Colour 8 EBC
- Batch Size 24L
Fermentation
- Primary 14 days
- Conditioning 2 days