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Doyarda
| Brewer: | Ivo Gerbaz | Email: | - | |||||
| Beer: | Doyarda | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 42 liters | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.056 | FG: | 1.012 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | very low spring water 12 F. | |||||||
| Grain: | 4kg German Pilsner 700g Wheat malt 2kg 750g German Vienna 1kg 750g German Munich 150g Belgian aromatic 200g Belgian biscuit 450g Belgian CaraVienne |
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| Mash: | 75% efficiency | |||||||
| Decoction mash triple decoction step: at 35C 45 min. decoct at 50C 60 min; at 64C 15 min; at 70C 15 min; heat to 76c 10 min | ||||||||
| Boil: | 60 minutes | SG 1.049 | 48 liters | |||||
| Irish moss at 15 min 2tsp. and Wyest Beer Nutrien 1 tsp. | ||||||||
| Hops: | 2 oz. Hallertauer Hersbrucker (3.2% AA, 60 min.) 2 oz. Saaz (3.5% AA, 45 min.) 1 oz. Hallertauer Hersbrucker (3.2% AA, 30 min.) 0.35 oz. Saaz (aroma) |
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| Yeast: | Wyest Bavarian Lager N. 2206 Starter ( L.1.5 cultured) | |||||||
| Log: | fermented 4 day at 14c primary a nd transfer in secondary for 10 days at 14c. |
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| Carbonation: | 2.8 volumes | Corn Sugar: 10.7 oz. for 39 liters @ 20°C | ||||||
| Tasting: | not still taste | |||||||
Recipe posted 05/28/11.
