Lilith's Tipple
Broomfield nanoBrewery
Brewing Notebook
Brew size:
25 L in 375 ml bottles
Grains:
4.5 kg Weyermann premium pilsner malt
0.5 kg Weyermann Munich II malt
0.3 kg Barett Burston Caramalt malt
0.3 kg Blue Lake flaked/torrified wheat
0.5 kg Weyermann Munich II malt
0.3 kg Barett Burston Caramalt malt
0.3 kg Blue Lake flaked/torrified wheat
Hops:
15 g Northdown - 60 mins boil (plug)
30 g Hallertau Mittlefrueh - 60 mins boil (plug)
30 g Hallertau Mittlefrueh - 15 mins boil (plug)
30 g Czech Saaz - 15 mins boil (plug)
15 g Hallertau Mittlefrueh - flame out (plug)
15 g Czech Saaz - flame out (plug)
30 g Hallertau Mittlefrueh - 60 mins boil (plug)
30 g Hallertau Mittlefrueh - 15 mins boil (plug)
30 g Czech Saaz - 15 mins boil (plug)
15 g Hallertau Mittlefrueh - flame out (plug)
15 g Czech Saaz - flame out (plug)
Yeast:
Wyeast 3739PC - Flanders Golden Ale yeast
Extracts:
N/A
Adjuncts:
N/A
Brewing Time:
2 weeks primary fermentation
1 week secondary fermentation
1 week secondary fermentation
Temperatures:
Yeast pitched at 20 C
1st week cool 6-22 C
2nd week warmer 12-23 C
3rd week also warmer 11-23C
1st week cool 6-22 C
2nd week warmer 12-23 C
3rd week also warmer 11-23C
Approximate ABV:
6.5%
Notes:
A low-strength belgian style blond beer. Yeast was started with diluted wort mixture 24 hour prior to pitching. Cold wort was also thoroughly airated with stirring to help the yeast. This might have worked well as the yeast brewed out much lower than expected (1006). Incredibly strong banana smell and aroma at bottling. 150 g priming sugar used for moderate to high carbonation.
