Kaiser Alt - Revision history

Kaiser at 19:07, 14 November 2012

2012-11-14T19:07:56Z

Kaiser: /* Mash */

2008-11-26T16:21:50Z

‎Mash

Kaiser: /* Mash */

2008-05-01T21:05:54Z

‎Mash

Kaiser: /* Mash */

2008-03-07T03:36:33Z

‎Mash

Kaiser: /* Mash */

2008-03-07T03:35:10Z

‎Mash

Kaiser: /* Mash */

2008-03-07T03:33:46Z

‎Mash

Kaiser: /* Grist */

2008-03-07T03:33:35Z

‎Grist

Kaiser: /* Grist */

2008-03-07T03:32:27Z

‎Grist

Kaiser: /* Water */

2008-03-07T03:32:14Z

‎Water

Kaiser: /* Water */

2008-03-07T03:30:41Z

‎Water

← Older revision		Revision as of 19:07, 14 November 2012
Line 74:		Line 74:

	Keep the bottles at fermentation temp for about a week and the beer should be ready for drinking. Some age (2-4 weeks) will benefit it though.		Keep the bottles at fermentation temp for about a week and the beer should be ready for drinking. Some age (2-4 weeks) will benefit it though.
		+
		+
		+	You can also find this recipe on [http://www.brewersfriend.com/homebrew/l/50a3eb93c86dc Brewer's Friend - Kaiser Alt]

@@ Line 44: / Line 44: @@
 =Mash=
-[[Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out]]:
+[[Decoction_Mashing#Single_Decoction|2 step infusion with decoction mash-out]]:
 protein rest : 54 *C (131 *F) for 20 min

@@ Line 48: / Line 48: @@
 protein rest : 54 *C (131 *F) for 20 min
-saccrification rest : 65.5 *C (150 *F) for 45 min
+saccrification rest : 65.5 *C (150 *F) for 45 min; water/grist ratio 3.5 - 4.0 l/kg (1.75 - 2 qt/lb)
 mash-out : 76 *C (169 *F)
 =Boil=

← Older revision		Revision as of 03:36, 7 March 2008
Line 51:		Line 51:

	mash-out : 76 C (169 F)		mash-out : 76 C (169 F)
		+
		+	=Boil=
		+
		+	Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 C (64 F). Keep about 2L of the wort (freeze in soda bottle)
		+
		+	=Primary fermentation=
		+
		+	Ferment at 17 - 19 C (63 - 67 F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation.
		+
		+
		+	=Aging/Fining=
		+
		+	Once fermentation is complete cool the beer below 10 C (50 F) and add gelatin once beer is at that temperature. To fine with gelatin, dissolve 1/2 pk (3.5 g) of unflavored Knox gelatin in 100 ml (3 oz) of warm water. Add to fermenter when completely dissolved and swirl to distribute. This can be done in the primary fermenter or a secondary. Use secondary vessel if you plan to age the beer in it for more than 2 weeks.
		+
		+	=Bottling=
		+
		+	One day before bottling, defrost the wort you kept, boil it, chill it and pitch a highly flocculant yeast. If you don't have a lager going at this time (like I usually have) use Wyeast 1056 or Nottingham Ale yeast. Let this start fermenting and gently add the fermenting starter w/o its sediment or Kraeusen to the bottling bucket. Add the beer and bottle.
		+
		+	(for 17L (4.5 gal) beer, you should need about 1.5 L (1.5 qt) Kraeusen for bottling. This assumes that the gravity of the Krauesen has not dropped below 9*P (1.040 SG) yet)
		+
		+	Keep the bottles at fermentation temp for about a week and the beer should be ready for drinking. Some age (2-4 weeks) will benefit it though.

@@ Line 44: / Line 44: @@
 =Mash=
-step infusion with decoction mash-out:
+[[Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out]]:
 protein rest : 54 *C (131 *F) for 20 min

← Older revision		Revision as of 03:33, 7 March 2008
Line 33:		Line 33:

	Aim for a post boil gravity of 11.5 *P (1.046 SG)		Aim for a post boil gravity of 11.5 *P (1.046 SG)
		+
		+	=Hops=
		+
		+	German Spalter Hops to get to 27 IBU (Tinseth) at a 60 min boil time. Substitution with German Magnum possible, though the bitterness will not be as smooth.
		+
		+	=Yeast=
		+
		+	Wyeast 1007, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.
		+
		+	=Mash=
		+
		+	2 step infusion with decoction mash-out:
		+	protein rest : 54 C (131 F) for 20 min
		+	saccrification rest : 65.5 C (150 F) for 45 min
		+	mash-out : 76 C (169 F)

@@ Line 26: / Line 26: @@
 % Weyermann Munich I (light Munich)
 % Weyermann CaraMunich I
 % Wyermann Carafa II special
 Aim for a post boil gravity of 11.5 *P (1.046 SG)

@@ Line 12: / Line 12: @@
 L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
-.4g NaCl
+.8g NaCl (table salt)
-.3g MgSO4
+.6g MgSO4 (epsom salt)
-.9g NaHCO3
+.8g NaHCO3 (baking soda)
-.0g CaCO3
+.0g CaCO3 (chalk)