My BrewCipher spreadsheet:
I did a 4 gallon batch so that I could ferment in a carboy. I think I am going to get a 6.5 gallon carboy so that I can do full batches.
I didn’t pay attention to the SRM of this beer so I fear it will look more like an amber than a cream ale. I won’t worry about it not falling into the style guidelines as long as it is a tasty brew.
Estimated O.G. 1.060 at 4 gallons into fermentor
75% Belgian Pilsner
7% Flaked Corn
5% Honey Malt
A couple of ounces of acid malt were thrown in for the water.
Cluster Hops to 29 IBUs.
My measured OG was 1.058 at 4.5 gallons.
I took a look in the Frankenstein chamber 24 hours after pitching yeast and there is already a good bit of krausen 🙂
I started using a BBQ grill on top of my keggle when I drain and squeeze the grain bag. It was a game changer….it made BIAB so much easier.
My ghetto brewing keggle
My Brew Cipher Excel spreadsheet for anybody who cares to look
89% German Pils
4% Caramel 40 L
The remaining 4% was Acid malt because my water ain’t right.
1.058 estimated post boil OG
Mashed for 1.5 hours at 154. The center of the grain bag temp was 149 when I pulled the grain out.
Bittered with simcoe. Cascade at 10 minutes, chinook at 5 minutes and simcoe at flame out. 52 IBUs. US05 yeast pitched and fermented at 69 degrees. 1.5 hour boil.
The predicted FG is 1.013.
I racked 5 gallons into fermenter at 1.060. My OG was high but I don’t have a problem with more alcohol. I will be fermenting this for around 12 days and bottling straight from primary.
Realized 11 days into fermentation that the lid on my bucket was cracked so I bottled at 11 days. The beer finished at 1.010. It was pretty tasty going into the bottles. I really like the hops…hardly a trace of citrus or fruit. Very earthy. I am very impatient so I drank two bottles yesterday after 2 days in the bottle. I think this will be a stable brew for me.
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