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Recipe on Brewfather: https://share.brewfather.app/YLsU8c6T6rfV1h
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Königsbier”
5.5% ABV 12 IBU
*Below quantities differ than the initial video recipe. This is explained around 8:25.*
6.5 lb Weyerman Pale Wheat Malt (57.8%)
4.5 lb Weyermann Floor Malted Bohemian Pilsner Malt (40%)
0.5 lb Weyermann Melanoidin Malt (2.2%)
Mash: Hochkurz step mash with ferulic acid rest
-113 F (45 C) for 10 min
-148 F (64 C) for 30 min
-158 F (70 C) for 30 min
-170 F (77 C) for 15 min
Water (ppm): Ca 42, Mg 3, Na 13, Cl 68, SO4 50, HCO3 0
Add to 8 gal (30 L) RO water: 3g CaCl2, 1g NaCl, 1g Epsom (MgSO4), 2g Gypsum (CaSO4)
60 min boil:
60 min – 0.75 oz (21g) Tettnang (4.8% AA) (12 IBU)
OG: 1.054
Yeast: Fermentis W-68
Pitch and open ferment at 62 F (16 C) for 3-4 days. Over the
next 10 days, gradually raise to 75 F (24 C). Once fermentation is finished, bottle condition to 3.2 volumes of CO2.
FG: 1.013
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0:00 Intro and welcome
0:24 Beer description and approach
1:31 Water – Walkthrough on brewday
2:41 Malts – Walkthrough on brewday
4:44 Mash – Walkthrough on brewday
8:22 Hops and Boil – Walkthrough on brewday
11:53 Chill, transfer and yeast pitch – Walkthrough on brewday
14:15 Fermentation guidance
15:55 Tips for success
18:06 Alternative yeast options
19:31 Fermentation follow-up, full bottle conditioning process
23:01 Pour and tasting notes
26:48 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
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