For Oktoberfest weekend I’m brewing a completely untraditional Munichwine.
TARGET PACKAGED VOLUME: 12 litres
PACKAGED VOLUME:
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – 2g
Calcium Chloride – 5g
Epsom Salt – 1g
Baking Soda – 2g
Warminster Munich Malt (EBC 17) – 4320g
Muntons Super Pale Malt (EBC 2) – 2328g
Crisp Dark Crystal 240 (EBC 240) – 288g
Dingemans Special B (EBC 300) – 144g
Weyermann Acidulated Malt – 120g
Dough in @ 69°C
Mash @ 63°C for 90 minutes, wrapped up.
SPARGE:
6 litres RO water at 78°C
BOIL:
Time – 240 minutes @ power level 10
8 litres RO water
Columbus (17.7 AA / Pellet) – 30g / 10 minutes
FERMENTING:
Yeast – 2x Lallemand Nottingham Yeast
Temp – 18°C
DRY HOPPING:
None
IBU: 41
MASH EFFICIENCY: (66%) 56%
OG: 1.092
FG: 1.017
ATTENUATION: 80%
ABV: 10.5%
BREWING NOTES: Really messed this one up by targeting 12 litres instead of 9 by accident. Efficiency way down due to sparging too quick. It’ll still be a good beer though and the colour was fantastic. Strong fermentation the following day. 2x packets of yeast was enough for full attenuation.