Beer Ops Night Vision Amber.4 - (Final)

All Grain Recipe

Submitted By: g_proctor (Shared)
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Batch Size: 15.00 galStyle: North German Altbier ( 4.4)
Boil Size: 17.48 galStyle Guide: bjcp 7A
Color: 19.8 SRMEquipment: Blichmann Stainless Steel (30 Gal ) All Grain
Bitterness: 49.4 IBUsBoil Time: 75 min
Est OG: 1.057 (13.9° P)Mash Profile: two step
Est FG: 1.012 SG (3.2° P)Fermentation: Hybrid two stage
ABV: 5.8%Taste Rating: 0.0

Amount Name Type #
8.50 tsp Gypsum (Calcium Sulfate) (Mash 75 min) Misc 1
3.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
23 lbs 12.70 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
5 lbs 12.16 oz Belgian Caramunich Malt (45.0 SRM) Grain 4
3 lbs 2.94 oz Belgian Aromatic Malt (19.0 SRM) Grain 5
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
5.60 oz Weyermann German Carafa II (412.0 SRM) Grain 7
8.00 oz German Spalt [5.3%] - Boil 60 min Hops 8
2.28 tsp Irish Moss (Boil 15 min) Misc 9
6.0 pkgs Dusseldorf Alt (White Labs #wlp036) Yeast 10
5.00 oz German Hallertauer Hersbrucker pellets [4.0%] - Dry Hop 7 days Hops 11

Taste Notes

Suggest adding ~30% less Carara II malt, to reduce roast and lighten color. Copy of Night Vision Amber .3, renamed for file naming consistency


3 weeks plus bottle conditioning priming sugar increased to 6 oz per 5 gallons .3 used Dusseldorf alt and East Coast yeasts. After 2.5 weeks, G at 1.016 for Dusseldorf and 1.020 on EC. Considering room temperature fermentation as too high. Suggest fermenting all Dusseldorf Alt yeast and at 58 degrees. We added German ale yeast, 2 packs divided between 2.5 fermenters. Oxygen added. Process: 1. Inspection and Yeast Evaluation. Store yeast in frig. 2 days before brewing, prepare 3 sanitized 2L flasks of yeast starter [bring DME and sanitizer]. Aerate starter and add yeast to separate, labeled flasks one day before brewing, with air locks on each. 2. Cleaning and Sanitation. Be sure to inspect all equipment for any debris or film. Clean the primary fermenters (3) with cleaning solution, and the spinning drill attachment. Do not use soap. Follow with rinse by sanitizer. Soak smaller equipment in sanitizer. Run near boiling water from sanitizer through entire brewing system and dispose of water. Check for leaks. Check probe readings. 3. HLT Water. Fill HLT and add 2 crushed campden tablets, 8.5 tsp gypsum and 3 tbs PH Stabilizer. Heat HLT to 155.7 degrees, for initial mash tun fill of ~13 gallons. After initial fill, heat HLT to 175 degrees, for use to raise mash temperature. 4. Crush. Mix grains and mill. Maintain in an airtight container. Measure, divide and label hops into additions (1) and (2, divided into 3rds, for dry hopping). Bring both grain and hops on brew night. 5. Mash. Fill mash tun with 13 gallons of 155.7 degree water, to stabilize mash at 151 degrees. Stir in grain. Maintain water level at ~1 – 2 inches above grain. Hold for 65 minutes. Use iodine test to confirm conversion. Raise mash to 168 degrees for 10 minutes by circulating through HLT. Reduce HLT termperature to 168 degress for sparging. Add 1 additional crushed campden tablet to HLT. 6. Sparge. Reconnect hoses to sparge with ~13 gallons of 168 degree water, and to drain slowly to the boil kettle. Maintain slow drain to kettle and match with slow fill with sparge water. 7. The Boil. Install hop blocker. Transfer wort to kettle and top up to 19.5 gallons. Boil for 75 minutes. After 15 minutes, add hops (1). After 60 minutes, add 2.25 tsp Irish Moss. Whirlpool and remove hop blocker cover. 8. Cooling and Aerating the Wort. Pump wort through plate chiller to 3 separate 6.5 gallon fermenters, 5 gallons each, cooling to under 70 degrees before aerating, taking OG and pitching yeast. Pitch yeast. Sanitize the oxygen stone by boiling in clean water for 5 minutes. Aerate the wort with the oxygen bottle and stone. Apply oxygen in four 15 seconds blasts, just enough to create fine fizzing bubbles on the surface. Fill the airlock to the marked line with sanitized water, attach purple carboy cap and airlock into the fermenter; add blow off tube to each. 9. Fermentation. Primary fermentation in Logan’s freezer at 63 degrees for 4 days, then 2 day diacetyl rest at 68 degrees. After 6 days, transfer to secondaries; take carboys, with new plugs and airlocks, and hops (2). Ferment slowly dropping to 40 degrees for 30 days, dry hopping last 7 days, then bottle. 10. Bottling. Sanitize and rinse the bottles and hang on drying tree. Heat 3 cups of water in sauce pan on stove and add 13.4 oz. of corn sugar. Bring the solution to a slow boil for 5 minutes, then cover with a sanitized lid and let cool. Sanitize bottling bucket, spigot, tubing, bottle filler and caps. Add 1/3rd of the sugar syrup to the bottling bucket, then siphon beer through a strainer into the bottling bucket. Fill the bottles from spigot, using tubing from spigot to bottle filler. Cap bottles; note small and large caps and cappers for each. Store bottled beer in a 65 degree, dark place for 3+ weeks. Hydrometer reading adjustment: At 70 degrees, reduce reading .001; at 80 degrees, reduce .002; at 90 degrees, reduce .0045. H:\BEER OPS PARTNERSHIP.6460\RECIPES\NIGHTVISION AMBER.4 RECIPE 090313.DOCX

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