November 11th, 2020
The universal German lager!
- 5lbs Pilsen DME & 1/2 lb. Caravienne
- 2oz German Hallertau for 30 min.
- Irish moss
- 3 gal. boil for 30 min.
- slow cooled outside for an hour.
- Imperial Yeast L13 Global Optimum (saved from a previous batch)
- fermented at 64f, at ambient basement temps This was rocking at day 3 slowing down on day 4)
- Cold crashed at 40f
- kegged on December 2nd, 2 days at 28 psi
The Dunkel
- 3 lbs. Pilsen LME, 3 lbs. Munich LME
- 1/2 lb. melinoidian malt, 1/4 lb Caraffa III
- 1 oz German Hallertau for 30 min.
- 4 gal. 30 min. boil.
- "cooled" outside for an hour or so.
- Imperial Yeast L13 Global Optimum (saved from a previous batch)
- fermented at 50f in the ferm. chamber
- Temp raised to 62f then cold crashed at 40f
- kegged on December 6th, 2 days at 28 psi
Fresh from the fermenter.
- BrewNorth
