Posted by erwin on June 27, 2004
5 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Cara-hell EBC 20 – 30
400 gr. Cara Munich EBC 80 – 100
Mash for 90 min. at 66Â°C and 10 min. at 76Â°C
Challenger 7% 50 gr. 90 min.
Challenger 7% 35 gr. 30 min.
Challenger 7% 20 gr. 15 min.
Challenger 7% 10 gr. 5 min.
Yeast: DCL Safale S-04 dried yeast (top fermention)
Sunday July 4th
Racked to another fermenter:
Tuesday July 20th
12x 0,50L plastic bottles
2x 0,25L blue glass bottles
9x 0,50L Grolsch
Posted by erwin on June 6, 2004
Based on “Min fÃ¸rste Hefe-weizen” from Brygladen.
4 kg. liquid Weyermann Hefe-weizen extract
30 gram Hallertau HersbrÃ¼cker hops
Wyeast 3068 Weihenstephaner
Started the yeast on Thursday (June 3rd). Found out that the packet had ruptured on Saturday morning, so started a new starter on a bit of extract in 1 liter of boiled water with a handful of hops.
Sunday June 6th
Bring 15 liters of water to boil and add the extract. Add the hops when the water boils and leave boiling for 1 hour. Cool to below 30Â°C and add the yeast. Pour into fermenter.
Sunday June 13th
Racked to another fermenter. (Pictures).
Heavy banana taste
Sunday June 27th
Less heavy banana taste, though still pronounced.