This was my recipe - a user-upper (hence the name) - and much needed as my wife is drinking all my lager!!
Recipe: Bottom of the Barrel
Batch Size: 13.00 L
Estimated OG: 1.045 SG
Estimated Color: 8.2 EBC
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
2.25 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 93.75 %
11.00 gm Hallertauer Mittelfrueh [4.00 %] (90 min)Hops 8.9 IBU
10.00 gm Hallertauer Mittelfrueh [4.00 %] (15 min)Hops 3.8 IBU
7.00 gm Saaz [3.00 %] (15 min) Hops 2.2 IBU
0.77 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.15 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6.25 %
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Start with some liquid refreshment to keep me going (my Demonic Dunkel)
Preparing the mash water
Malt + gypsum + assistant (Vince)
End of mash - dropped from 65 to 63 in 90 mins (thin thermometer is several degrees out)
Hops + sugar + Whirlfloc all ready to go
Good break material
Running into FV
The trub shot
Achieved desired gravity of 1045 (after temp correction in this pic)
All in all, four and a half hours well spent methinks
Ours is making its own special blend of extract at the moment, the house smells lovely (not) poor thing hardly eaten for a week, been anethetised and had teeth pulled and not having to force some fluids into him while he generally leaves us smelly wet presents everywhere!
