1.063
OG1.016
FG6.2%
ABV24
IBU10
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | Pilsen / Pilsner (US) | Mash | 45.45% |
| 6.00 lb | Bonlander Munich 10L (US) | Mash | 27.27% |
| 3.50 lb | Vienna (US) | Mash | 15.91% |
| 1.50 lb | CaraMunich Type III (DE) | Mash | 6.82% |
| 1.00 lb | Carapils (US) | Mash | 4.55% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.60 oz | Warrior - Pellet | Boil | 60 Minute(s) | 16.0% | 15.52 |
| 1.00 oz | Hallertau Mittelfruh - Pellet | Boil | 20 Minute(s) | 3.4% | 3.33 |
| 1.00 oz | Hallertau Mittelfruh - Pellet | Boil | 15 Minute(s) | 3.4% | 2.73 |
| 1.00 oz | Hallertau Mittelfruh - Pellet | Boil | 10 Minute(s) | 3.4% | 1.99 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 2633 Octoberfest Lager Blend Liquid Yeast | 73% - 77% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Whirlfloc Tablet | 1.00 each | Boil | 5 Minute(s) |
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Aroma: Very clean ferment on the nose. Little hops (slightly spicy/herbal). Malt is lower than it should be (moderate is expected). This may be due to the super clean ferment and malt issues (see below).
Appearance: Head retention is NOT long lasting (see final suggestions below for solution).
Flavor: VERY balanced (slight herb/spicy hop characteristic). Not bitter and NOT malty. Incredibly clean ferment, finishes pretty dry. The issue here is that the Maltiness is lower than required (moderate to moderate high). The maltiness is missing complexity too. This may be due to the heavily increased hop/bitterness push from last time. See suggestions below for ideas.
Mouthfeel: Good carb, missing a little creaminess and body. See suggestions below.
Suggestions:
1) Mash at 155!!! You did 153, let's see what 155 does.
2) Add Carapils (1.5 pounds for 10 gallon batch) - ADDED
3) Increase Caramunich to 1.5 pounds (this is from 1 pound)
4) Increase the subtle honey/bready from Vienna to 3.5 pounds (up .5 pounds from before)
5) Potentially (big 'if') ferment 2 degrees higher???
BABY STEPS here --- remember, the biggest knock against this beer is the maltiness (aroma and flavor). If we can up it slightly (malt addtions of +1 pound and mashing 2 degrees higher), we may hit this right on!
Mash @ 153 Degrees
--- Notes for Thought ---
1) Biscuit if we are missing that flavor AFTER you brew this recipe --- about 1 pound
2) Max: Potentially add rye (0.5 -1.0 pound)
3) If not "sweet" enough after the new hop additions in this recipe, think about adding 0.5 pounds MORE of Caramunich (1.5 pounds total)
4) If head retention actually sucks, then add Carapils back in
5) Ferment temp --- the diacetyl WAS a problem. Consider these few things. 1) Do not remove the yeast until after diacetyl rest --> down to lager temp + 3 or 4 days. 2) Lager at 42 degrees and see what this does. Still ferment at 50 degrees though. 3) Maybe aerate longer if it's a larger batch like 11 gallons?