christmas blonde 2016
dates
brewed: 04/11/2016
pitched: 12/11/2016
bottled/kegged:
ingredients
calcium-58.9. magnesium-7.2. sodium-19.4. sulfate-79.1. chloride-61.7. bicarbonate--61.9.
4.09kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) 90.9 %
0.22kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) 4.9 %
0.09kg Carafoam (Weyermann) (3.9 EBC) 2.0 %
0.10kg Corn Sugar (Dextrose) (0.0 EBC) 2.2 % - not part of original recipe
50.00g Tettnang [3.70 %] - Boil 60.0 min 20.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
10.00g Tettnang [3.70 %] - Boil 5.0 min 0.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
process
estimated batch size: 23L
actual batch size: ~20L
steps: 2
mash: 65 for 90 mins, 75 for 10 mins
mash pH: 5.2 (after addition of baking soda - initial was 5.15)
boil: 90 mins
chill method: no-chill
ferment temp: 16.5c
d-rest: 20c
chilled: 0c
beer stats
estimated OG: 1.046
actual OG: 1.043 (after addition of dextrose. initial OG was 1.041)
estimated FG: 1.007
actual FG: 1.006
estimated %abv: 4.7
actual %abv: 4.8
ibu: 21.6
colour: 5.3 ebc
brewing/tasting notes
05/11/2016 - yesterday was a good brew day but i was a bit bummed because a few things were off. my pH was a bit low and my gravity was low. i'm not sure what made the pH low but i'm confident the grain crush was the cause for my lower efficiency during the mash. it was only 4 points below, but 3-4 points is where i start to worry. oh well. i added a smidge of baking soda to bring the pH up to ~5.2 and i added 100gms of dextrose to bring the beer up to 1.043. fingers crossed it ferments well and gets to about 1.007. this will hopefully keep it nice and dry and crisp and keep the alcohol up to about 4.7%.
12/11/2016 - pitched this tonight. i really wanted to try wyeast 1007 again or another 'smother' kolsch strain of yeast for it but i didn't want it to ferment too slowly. i have to start making beers earlier so i know they'll be ready in time. for this one however, i'll let it ferment at 16.5c for about 5 days, then i'll start to increase the temperature every day until it gets to about 21c. once there i'll keep it there for a good few days before crash chilling it. this way it should hopefully ferment and clean up diacetyl sooner and it can get keg conditioning. it should be smack bang ready for christmas and enjoyed by the family.
24/11/2016 - i've kept this beer at diacetyl rests a bit longer than i usually do and it has definitely paid off. i've crash chilled it after testing and the beer has come down to 1.006 which has ended right on the money and created a lovely easy-drinking 4.8% lager style ale. very happy! will be looking forward to cracking this one at christmas with my family.
brew day / beer pictures
brewed: 04/11/2016
pitched: 12/11/2016
bottled/kegged:
ingredients
calcium-58.9. magnesium-7.2. sodium-19.4. sulfate-79.1. chloride-61.7. bicarbonate--61.9.
4.09kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) 90.9 %
0.22kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) 4.9 %
0.09kg Carafoam (Weyermann) (3.9 EBC) 2.0 %
0.10kg Corn Sugar (Dextrose) (0.0 EBC) 2.2 % - not part of original recipe
50.00g Tettnang [3.70 %] - Boil 60.0 min 20.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
10.00g Tettnang [3.70 %] - Boil 5.0 min 0.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
process
estimated batch size: 23L
actual batch size: ~20L
steps: 2
mash: 65 for 90 mins, 75 for 10 mins
mash pH: 5.2 (after addition of baking soda - initial was 5.15)
boil: 90 mins
chill method: no-chill
ferment temp: 16.5c
d-rest: 20c
chilled: 0c
beer stats
estimated OG: 1.046
actual OG: 1.043 (after addition of dextrose. initial OG was 1.041)
estimated FG: 1.007
actual FG: 1.006
estimated %abv: 4.7
actual %abv: 4.8
ibu: 21.6
colour: 5.3 ebc
brewing/tasting notes
05/11/2016 - yesterday was a good brew day but i was a bit bummed because a few things were off. my pH was a bit low and my gravity was low. i'm not sure what made the pH low but i'm confident the grain crush was the cause for my lower efficiency during the mash. it was only 4 points below, but 3-4 points is where i start to worry. oh well. i added a smidge of baking soda to bring the pH up to ~5.2 and i added 100gms of dextrose to bring the beer up to 1.043. fingers crossed it ferments well and gets to about 1.007. this will hopefully keep it nice and dry and crisp and keep the alcohol up to about 4.7%.
12/11/2016 - pitched this tonight. i really wanted to try wyeast 1007 again or another 'smother' kolsch strain of yeast for it but i didn't want it to ferment too slowly. i have to start making beers earlier so i know they'll be ready in time. for this one however, i'll let it ferment at 16.5c for about 5 days, then i'll start to increase the temperature every day until it gets to about 21c. once there i'll keep it there for a good few days before crash chilling it. this way it should hopefully ferment and clean up diacetyl sooner and it can get keg conditioning. it should be smack bang ready for christmas and enjoyed by the family.
24/11/2016 - i've kept this beer at diacetyl rests a bit longer than i usually do and it has definitely paid off. i've crash chilled it after testing and the beer has come down to 1.006 which has ended right on the money and created a lovely easy-drinking 4.8% lager style ale. very happy! will be looking forward to cracking this one at christmas with my family.
brew day / beer pictures