[foodhackingbase] Dark beer recipe update 21/1/2015

[Frantisek Algoldor Apfelbeck]

Hi to all,
I've updated the dark beer recipe plus manual. Importantly I've added 
the "LOG" for the last experiment. I'm interested in your opinions

https://foodhackingbase.org/wiki/Recipe:Dark_beer

I would like to decrease the amount of alcohol to roughly 4% alc. for 
this beer still keeping the beer dark with full body and caramel 
flavour. I've new package of "East Kent Goldings" 4.66 aa (200 g of 
pelets) and Challenger 9.4 aa (200 g of pelets). I'm nearly out of the 
original Kent Golding 5.6 aa  so I would prefer to work with the 
previous two for the next batches.

I wonder how can I change the recipe to keep to the promisses above? 
I've also more speciality malts, can name them later on if you like, the 
base malts being Pilsner Malt.

Thanks for any suggestions I will try to upload more pictures soon!

Below is the recapitulation of the basic ingredients,

Sincerely,

Frantisek


Basic conditions desired: alcohol per volume 4% (alc), original gravity 
of 1.05 (still applies or probably lower if alc. conent drops by 2%?), 
bitterness of 30 IBU (again probably lower)

Batch size (culture volume Vc) - Vc = 14 l

Malts composition (for last batch):
25% (w/v; 3500 g) of Pilsner malt
5% (w/v; 700 g) of Munich malt
1.5% (w/v; 210 g) of caramunich 3
1.5% (w/v; 210 g) carafa2 (steep separate?)
0.5% (w/v; 70 g) cara aroma

Hops composition (for last batch):
0.3% (w/v; 42 g) of Kent golding 4-5% of aa

Yeast type
Safbrew T-58

Fermentation temperature 20°C


-- 
Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi


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