Jul 29, 2017

DAS Beer 4

DAS Beer 4


1.045 - 1.005 (Bavarian) 5.2% ABV

1.045 - 1.004 (Bohemian) 5.4% ABV

1.045 - 1.001 (TEX) 5.7% ABV

32 IBU

Same as DAS Beer 3
THE MALTS:
23 lb Weyermann Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

New Hop Schedule
THE HOPS:
2 oz Pilgrim (9.1% AA) - 60 min (19.2 IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (5.5 IBU)
3oz Tettnang (2.2%) - 20 min (3.2 IBU)
2.5oz Hallertauer Mittelfruh (4.7% AA) - 5 min (2.6 IBU)
3oz  Tettnang (2.2%) - 5 min (1.7 IBU)
2oz Tettnang (2.2%) 0 min (0 IBU)
.75oz Hallertauer Mittelfruh (4.7% AA) - 0 min (0 IBU)



YEAST:



Same as DAS Beer 3
WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash


Sulfate:Chloride = 6.46
DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temperature - 150
Mash Temp - 147
First Runnings - 1.094 (5.25 gal)
Total Boil 1.042 (18.75 gal)
Post Boil 1.053 (16.4 gal)
Dilution 1 - 1.050 (17.25 gal)
Dilution 2 - 1.047 (18 gal)
Dilution 3 - 1.045 (18.5 gal)
Fermentation Temps: 54º for about three weeks before starting diacytl rest (+3-5º every day or two until at 72º), then lagered around 40º for one month


Misc: 
  • Crush on mill too fine (.036), resulted in stuck mash. Adjust to .039
  • Adjusted bittering hops to 2oz Pilgrim to account for IBU dilution
  • Added last bit of Mittelfruh (.75oz) at knockout since I had it.


DAS TEX: 
Fermentation:
2-3 days around 60º, then settled in around 74.
9.30.17 -- Tasted Tex -- very nice, may not be at FG yet (did not read)

Peachy Cool Arrow
(Leftover DAS Beer + Tex + Ga Peaches and Oak Chips)
Bottled on 11.5.17
F.G. = 1.001
Not sure how much sugar peaches contributed

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