Brewed - October 15, 2011
Style - Roggenbier (German Rye Beer)
Ingredients:
- 11.0 lbs. Rye
- 5.0 lbs. White Wheat
- 2.5 lbs. Munich Light
- 1.5 lbs. Munich Dark
- 1.0 lbs. Gambrinus Munich Dark
- 1.0 lbs. Smoked
- 1.0 lbs. Chocolate
- 1.0 oz. Perle (60)
- 1.0 oz. Hallertauer (30)
- Carboy #1: Dumped onto Wyeast #3056 yeast cake from LangueDunkel
- Carboy #2: Dumped onto Wyeast #3068 yeast cake from LangueDunkel
- Split a pack of Wyeast #3056 between each carboy for some fresh yeast
OG – 1.052
Primary – 15 days
Secondary - 20 days
Kegged - November 19, 2011
FG - 1.013
Attenuation - 75%
ABV - 5.1%
Notes:
- First time trying to reuse yeast and I just transferred the new beer onto the yeast cake left behind after I transferred the LangueDunkel carboys into kegs (didn't clean the carboys at all)
- Split a fresh pack of #3056 between the carboys to at least give some fresh yeast
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