DAS Beer 1

DAS Beer 1

1.041 - 1.007

36 IBU

4.5% ABV

Malts:

20 lbs Weyermann Pilsner (80%)

4 lbs Weyermann Dark Munich (16%)

1 lb Dingemans Caramel Pils (4%)

Hops:

1.5 oz Pilgrim (9.1% AA) -- 60 min

2.5 oz Mittelfrueh (2.7% AA) -- 30 min

2.5 oz Mittelfrueh (2.7% AA) -- 15 min

5 oz Mittelfrueh (2.7% AA) -- 5 min

2.5 oz Mittelfrueh (2.7% AA) - 0 min

Yeast:

S-04 (rehydrated dry package)

Strike Temp -- (Intended 158 -> 146) (Actual 146: Started hot, added more water to cool it to 146)

Mash Temp -- 146

First Runnings Gravity -- 1.058

Preboil Gravity -- 1.039

Total Volume -- (19 -> 15 intended) (19 -> 16.5 actual)

Third keg, the green one -- steeped a handful of roasted malt in some of the wort to change color. This one will be fermented outside the fridge. Called "Bro Time".

Brewday Notes / Issues:

• Last approx 5 gallons of second runnings sat for around 20min or so in the mash tun, and got pretty warm (170+). This may explain astringency if it appears.
• Only boiled down to 16.5 gallons instead of the 15 I planned for.

Fermentation:

Temperature: DAS 55º ambient; BroTime 65-72º ambient

1.22.16 : DAS 1.012; BRO 1.007
Raising temp on DAS for diacetyl rest (about 63º)
BRO's color not as dark as expected.
1.30.16: Tasted DAS 1.007. Maybe a hint of diacetyl (it has been cool 63º-64º), so I am going to give it another week or so. Took a quart of BroTime and dry hopped with 6 grams (equivalent of 1oz / 5gal) Oglethorpe County "Cascade".
2.4.16 - Began dropping temperature on DAS (50s)
2.5.16 - Cropped yeast from bottom of kegs, repressurized, and dropped temperature further (40s). Tasted the test dry hop with Oglethorpe hops -- very grassy.
2.6.16 -- Dropped temperature further (30s)
2.18.16 -- Transferred to another clean keg and gassed to around 2.5 volumes CO2.