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 (different than DB3):
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