2015 Red October

13. august 2015

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 21.6 IBUs 28.6 EBC 1.074 1.014 8.1 %
Actuals 1.046 1.006 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Tysk pilsner 1 D 1.045 - 1.05 1.006 - 1.012 30 - 40 4.9 - 10 2.4 - 2.8 4.5 - 5.3 %

Fermentables

Name Amount %
Munich Malt 4.17 kg 58.24
Carared (Cara ruby) 1.25 kg 17.46
Pilsner Malt 840 g 11.73
Brun sukker 900 g 12.57

Hops

Name Amount Time Use Form Alpha %
Northdown 20 g 60 min Boil Pellet 8.5
Tettnang 33 g 15 min Boil Pellet 4.5
Tettnang 16 g 5 min Boil Pellet 4.5

Yeast

Name Lab Attenuation Temperature
SafLager West European Lager (S-23) DCL/Fermentis 74% 7.78°C - 10°C

Mash

Step Temperature Time
Mash In 68°C 90 min
Mash Out 77°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 13°C
Secondary 0 days 0°C
Aging 0 days 0°C

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