Bayou Beer

All about beer brewing and drinking in South Louisiana.

All Munich Pale Ale

March 1st, 2015

I want to see what happens when you brew a beer that’s 100% munich so I cooked up this little pale ale recipe just full of American hops. The brew day ended up being 10 gallons so that I could have 5 for my house and 5 for Zapp’s beerfest. The color was surprising in that I thought it’d be lighter. I may end up having to call this an Amber ale. Post fermentation and dry hop it tastes great. Perhaps a little sweet though due to the weather going from 82F to 35F in the same day and possibly crashing my fermentation a little early.

The planned original gravity was to be 1.045 and ended up about that once I figured out my refractometer was reading very high. Final gravity ended up being 1.011. Beer tastes excellent. Next time I might add some wheat or carapils for body depending on how the carbonation effects the final product.

Update 3/19/2015

This beer did indeed come out very good albeit a little focused on malt due to the Munich bill. So in the spirit of American pale ale I took two tea balls / hop balls as they’re called, put an ounce of Simcoe in one and and ounce of Simcoe in the other and dropped them in the keg. 36 hours later the hop flavor/aroma was faaaar more pronounced. It went from good to excellent to me and added this post carbonation dry hopping with hop balls to the playbook.(hop ball is a metal ball with a clasp to keep all the particles in the ball. Any homebrew shop or Amazon will have them)

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	41.3 IBUs	9.8 SRM	1.052 SG	1.010 SG	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Munich Malt	10 lbs	100

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertau Magnum	1 oz	30 min	Boil	Pellet	12.4
Simcoe	1 oz	5 min	Boil	Pellet	13
Citra	1 oz	0 min	Aroma	Pellet	12
Columbus (Tomahawk)	1 oz	0 min	Aroma	Pellet	14
Citra	1 oz	0 min	Dry Hop	Pellet	12
Columbus (Tomahawk)	1 oz	0 min	Dry Hop	Pellet	14
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

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Sake Bomb Rice Saison

February 7th, 2015

Iron Brewer 2015 is upon us. It’s an awesome event that goes down annually at Tin Roof Brewery. Iron Brewer is organized and executed by my fellow homebrew club members at Brasseurs a la Maison. 2015 is special because it features participation from Redstick Homebrew Club, Dead Yeast Society, Good Time Brewers and LA Homebrew. Date is February 28th.

My team ended up with rice this year. We had good ideas earlier about brewing our own sake and stuff like that but we never really got on the ball. Rice in a saison should produce a nice crisp beer though! So we’re going with a sure to be a crowd pleaser.

yellow dot labels.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	28.9 IBUs	4.4 SRM	1.053 SG	1.010 SG	5.6 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Saison	16 C	1.048 - 1.065	1.002 - 1.012	20 - 35	5 - 14	2.3 - 2.9	5 - 7 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Bel	9 lbs	72
Rice, Flaked	2 lbs	16
Munich Malt	0.75 lbs	6
Wheat Malt, Bel	0.75 lbs	6

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	0.7 oz	60 min	Boil	Pellet	12
Hallertauer	0.75 oz	0 min	Aroma	Pellet	4.8

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 g	60 min	Mash	Water Agent

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Dortmunder Export – First New House Beer

February 3rd, 2015

Well it’s been a looong time since I posted an entry in the brew log. I built a new house and we moved in for the twilight of 2014. I’d previously brewed a bunch of beer in late November because I knew we had a lot going on for December and January. However I finally got the family moved in and straightened out my new brewery room enough to brew a batch! Generally this time of the year I do my lagers so I’m starting with a nice Dortmunder export lager! Actual brew date was January 24, 2015.

The brew day was terrible to say the least! It was the most windy day I can ever remember brewing in. I had the top tier out in my big new driveway with no place to hide! I didn’t have any lactic acid or gypsum as I waned for the recipe.(lost in the move somehow) I also was using well water while my fellow brew club friend Nathan was running water analysis to figure out what’s in my water.(turns out it’s basically Baton Rouge water double the sodium, plus some chloride and plus some organic tannins) However everything was brewed and the wort turned out fine!

Fast forward to 2/3/2015 and the beer has fermented out nicely. It tastes quite good and I think it’ll clarify in to a beautiful lager.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	24.5 IBUs	6.4 SRM	1.053 SG	1.014 SG	5.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Dortmunder Export	1 E	1.048 - 1.056	1.01 - 1.015	23 - 30	4 - 6	2.4 - 2.7	4.8 - 6 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	9 lbs	74.2
Munich Malt	3 lbs	24.73
Melanoiden Malt	0.13 lbs	1.07

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	2.5 oz	60 min	Boil	Pellet	2.7
Hallertauer Mittelfrueh	0.5 oz	5 min	Boil	Pellet	4
Hallertauer Mittelfrueh	0.5 oz	0 min	Boil	Pellet	4

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Bohemian Lager (2124)	Wyeast Labs	71%	48°F - 58°F

Notes

So in moving to my new house lost my lactic acid and my gypsum. So neither of those went in to this. PH of my well water was 8 to start and through the mash it was down to 5.6. I can live with that I suppose.

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Pilsner Centennial Pale Ale Plus Amarillo

December 4th, 2014

Well my centennial pilsner pale ale went so well in terms of how it came out that I decided to brew the same beer plus a dose of Amarillo over this past weekend. Overall the brew day went well. I’d intended the gravity to be 1.064 rather than than the 1.070 it came out to be. I added an extra pound of grain thinking I’d just run it off real fast in a batch sparge and save some time. Ended up I couldn’t do this. There was a washer on the end of the dip tube in my mash tun. I’d removed it because it looks corroded and it smells metallic now so I don’t trust it to touch my beer anymore. Well turns out the Blichmann kettle won’t run clear without it. So after much engineering trying to improvise a screen with the spoon over that hole and using a muslin bag to filter wort going in to the kettle it took a lot longer and had to be done more slowly.

Flash forward 1 week to today. 12/4/2014. The beer is on day 3 of dry hop schedule and it tastes excellent. The terminal gravity reads around 1.02 but the beer tastes very dry so I’m perplexed by that one a big. I guess we’ll see what it hits when I move it to a keg this weekend. Should be a wonderful beer for the holidays and for the competitions at the beginning of the year.

Update 12/11/2014
This beer is excellent. Reminds me of the fine IPA I had while in San Francisco. I need to bottle some for competitions before I drink it all.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	63.6 IBUs	12.6 SRM	1.067	1.015	6.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	2.2 - 2.7	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	14.25 lbs	84.44
Biscuit Malt	1 lbs	5.93
Caramel/Crystal Malt - 40L	12 oz	4.44
Caramunich Malt	12 oz	4.44
Special B Malt	2 oz	0.74

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	35 min	Boil	Pellet	14
Centennial	1 oz	15 min	Boil	Pellet	10
Centennial	1 oz	10 min	Boil	Pellet	10
Amarillo Gold	1 oz	5 min	Boil	Pellet	8.5
Centennial	1 oz	5 min	Boil	Pellet	10
Amarillo Gold	1 oz	0 min	Boil	Pellet	8.5
Centennial	1 oz	0 min	Boil	Pellet	10
Amarillo Gold	2 oz	5 days	Dry Hop	Pellet	8.5
Centennial	1 oz	5 days	Dry Hop	Pellet	10
Centennial	1 oz	2 days	Dry Hop	Pellet	10

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	7.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Robust Porter Brew Day

November 17th, 2014

So the first leg in The Bayou State Circuit is The Good Time Brewers Classic over in Lake Charles Louisiana. The Bayou State Circuit should do great things to get brewers excited about competing locally and contributing more to local clubs. I think 2015 should be a fun year for Louisiana homebrewers.

One of the styles in this competition is Porter. So lets brew a robust porter and throw it on top of the milk stout which I just tossed on top of a barleywine which was tossed on a strong Scotch ale. I should be able to easily reproduce that right?

Brew day went well. Efficiency came in high at 1.065 but the wort tasted pretty great. Ever since I switched from a batch sparge to a steady fly sparge it’s been 5-8% higher so I’ll have to start calculating a little differently. I pitched it and it was bubbling within an hour. 24 hours later it’s still going but I think the whole fermentation will be done within 3 days. Pretty impressive considering I pitched it under 65F and it’s been pretty cold here so I imagine it got colder overnight.

yellow full size dots

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	37.3 IBUs	32.2 SRM	1.057 SG	1.016 SG	5.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Robust Porter	12 B	1.048 - 1.065	1.012 - 1.016	25 - 50	22 - 35	1.8 - 2.5	4.8 - 6.5 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	10 lbs	70.8
Munich Malt	2 lbs	14.16
Black (Patent) Malt	0.5 lbs	3.54
Caramel/Crystal Malt - 40L	0.5 lbs	3.54
Caramel/Crystal Malt - 20L	0.25 lbs	1.77
Caramel/Crystal Malt - 80L	0.25 lbs	1.77
Chocolate Malt	0.25 lbs	1.77
Pale Chocolate Malt	0.25 lbs	1.77
Special B Malt	0.125 lbs	0.88

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.75 oz	60 min	Boil	Pellet	6.5
Goldings, East Kent	0.25 oz	10 min	Boil	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	12.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.00 Items	15 min	Boil	Fining

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Milk Stout Rebrew

November 8th, 2014

It’s a rebrew of the stout I brewed last year(Benadict Arnold Stout) with the exception that we’re using English yeast this time and actual EKG as opposed to American Goldings. My Blichmann tower of power not shut off while I wasn’t looking so the temperature shot up to 175 at 40ish minutes in the mash. Beer was running clear so i went ahead and began to run it off slowly. Ended up high on gravity at 1.077 OG which is a little out of the milk stout range. I also dropped the hopping down to 1.5 ounces due to the 6.5% EKG hops I have. Pitched this sucker on top of the barleywine yeast cake just because all that crazyness should produce something interesting. We’ll have to wait and taste this darn thing to see where it fits BJCP wise. This is another one of those days where I’ll probably have a better chance of getting attacked by a great white shark in the desert than reproducing this beer.

Update 11/12/2014

This will definitely be an award winning brew. Reason being is the barleywine apparently killed that Scottish Ale yeast as no fermentation started after about 24 hours.(I pitched Friday evening) So Sunday evening I tossed a year old Wyeast packet of Hella Bock yeast in there. Monday morning no fermentation. So Monday evening I stopped at LA Homebrew and picked up 2 packets of Safale-04. Tuesday morning the wife was mad because that 04 smelled up half the house! So after 2 days of no fermentation it’s rolling.

Update 11/16/2014

Kegged this beer up and it tastes great. Probably needs 30 days to mellow because it has quite a bit of resinous, lemon like hoppiness in it which I believe will fade pretty fast. Final gravity was 1.018.

Update 12/4/2014

Accidentally got a little drunk on this stuff last night as it’s becoming quite delicious. Bottled some and marked with white dots.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	26.4 IBUs	33.8 SRM	1.065 SG	1.017 SG	6.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Sweet Stout	13 B	1.044 - 1.06	1.012 - 1.024	20 - 40	30 - 40	2 - 2.4	4 - 6 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	11 lbs	73.33
Black (Patent) Malt	1 lbs	6.67
Cara-Pils/Dextrine	1 lbs	6.67
Caramel/Crystal Malt - 80L	1 lbs	6.67
Milk Sugar (Lactose)	1 lbs	6.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	6.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
SafAle English Ale (S-04)	DCL/Fermentis	73%	59°F - 75.2°F

Notes

ater was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 8.00 g
Epsom Salt (MgSO4) 5.00 g
used actual EKG this time but the AA was 6.5 so adjusted the rate. Used English Safale yeast due to the Scottish yeast being killed by the English Barleywine that I pitched on. Took 2 days to get fermentation going.

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Big English Barleywine

October 24th, 2014

Well it’s barleywine brewtime! I’m taking a recipe I was given by a fellow brewer, tweaking it a little for personal brewing preferences and brewing up 10 gallons of it. For me it’s the only way barleywine lasts more than a year since I love the stuff. This particular recipe I find interesting since it could be thought of as American or English barleywine. I’ll probably submit it to a competition as both and see what kind of results I get.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
10 gal	120 min	70.7 IBUs	20.5 SRM	1.105 SG	1.026 SG	10.6 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	20 lbs	47.34
Melanoiden Malt	4 lbs	9.47
Rye, Flaked	4 lbs	9.47
Vienna Malt	4 lbs	9.47
Caramel/Crystal Malt - 80L	2 lbs	4.73
Victory Malt	2 lbs	4.73
Caramel/Crystal Malt - 60L	1 lbs	2.37
Special B Malt	0.25 lbs	0.59
Light Dry Extract	3 lbs	7.1
Sugar, Table (Sucrose)	2 lbs	4.73

Hops

Name	Amount	Time	Use	Form	Alpha %
Nugget	4 oz	60 min	Boil	Pellet	13
Styrian Goldings	1.5 oz	30 min	Boil	Pellet	5.4
Cascade	2 oz	0 min	Boil	Pellet	5.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	16.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	8.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters. grain absorption will be about 4.5 gallons. 13 pre boil gallons. so about 18 gallons of brewing water needed.

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Strong Scottish Ale Starter

October 18th, 2014

So I’ve decided to brew an English Barleywine recipe I got from a fellow brewer I met in the strangest place.(I met him on business in California at a tech conference.) Well he’s using the Scottish Ale yeast strain sold as 1748 from Wyeast so I need a massive starter. Why waste all that DME? I’m brewing this nice Scottish beer except I’m using German Pilsner malt. Pilsner malt has been my secret weapon for brewing nice beers lately. I won 2nd in Dixie Cup with a pilsner pale ale.

Brew day went great for this Scottish Ale. OG ended up high at 1.054. I changed my lautering procedure which appears to have raised efficiency.

Update 12/6/2014
This beer came out great tasting and just nice to drink. Hopefully it does well in competitions. I’ll have to pick up a Scottish 80 (Belhaven I guess) to see how it compares. Marked with green dots for my marking system.

green full size dots.

Update 7/5/2015
Too roasty. Hopefully fades to be something that does well in competition.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	27.5 IBUs	17.2 SRM	1.046 SG	1.011 SG	4.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Scottish Export 80/-	9 C	1.04 - 1.054	1.01 - 1.016	15 - 30	9 - 17	1.5 - 2.3	3.9 - 5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	8 lbs	71.11
Caramel/Crystal Malt - 60L	1 lbs	8.89
Munich Malt - 20L	1 lbs	8.89
Special Roast	1 lbs	8.89
Roasted Barley	0.15 lbs	1.33
Pale Chocolate Malt	0.1 lbs	0.89

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	5
Goldings, East Kent	0.5 oz	5 min	Boil	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	12.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

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Red Hefeweizen

September 15th, 2014

Brewed this beer for club Octoberfest and the all new Brew at the Zoo event. It’s an excellent red Hefeweizen that people aren’t so accustomed to. Generally every hefe people enjoy around here involves white wheat and isn’t as complex. I love this beer. Used Briess red wheat and Best Malz Heidelberg(pislner) malt for a really interesting beer.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	90 min	12.5 IBUs	4.0 SRM	1.053	1.012	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Weizen/Weissbier	15 A	1.044 - 1.052	1.01 - 1.014	8 - 15	2 - 8	2.5 - 2.9	4.3 - 5.6 %

Fermentables

Name	Amount	%
Rice Hulls	2 lbs	7.14
Pilsner (2 Row) Ger	13 lbs	46.43
Wheat Malt, Ger	13 lbs	46.43

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	3 oz	60 min	Boil	Pellet	2.7

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	12.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Hefeweizen Ale (WLP300)	White Labs	74%	68°F - 72°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Schwarzbier Too Chocolate

August 10th, 2014

So I’m drinking this beer tonight and am looking for my notes on bayoubeer.com but couldn’t find it. So I must’ve forgotten to post it. Here it is. I can’t remember the final gravity but I know it was very close to target so I was excited about it. It has a very clean but very chocolate/cocoa profile. It’s appropriately bittered for balance and for the most part a very good beer. Very good isn’t what we shoot for as brewers so I’ll be adjusting it. I had Monchshof yesterday and noticed the beer was more complex and had bigger mouthfeel. I’m not exactly shooting for Monchshof but it’s a goto for people when they think about a great schwarzbier. I think I’ll add 1/4 lb of crystal 45, 1/4 of crystal 60, 1/8 lb of special B, dial down the pale chocoalate to 1/2 lb and perhaps add 3 pounds of munich.

Update 9/7/2014

This beer did mellow with time and is pretty smooth and drinkable. Reviewing the BJCP guidelines I feel like this beer is probably spot on for style but perhaps I(and others who judge) will be a little skewed because of our experience with Monchshof. I think I’ll go ahead and send it to Dixie Cup 2014 to see how it does. Mellowing on it’s big cocoa flavor makes the overall impression more balanced and it perhaps has a chance to sneak in to a medal.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min	24.9 IBUs	24.0 SRM	1.051	1.013	5.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Schwarzbier (Black Beer)	4 C	1.046 - 1.052	1.01 - 1.016	22 - 32	17 - 30	2.2 - 2.7	4.4 - 5.4 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	11.25 lbs	88.24
Carafa II	12 oz	5.88
Caramunich Malt	12 oz	5.88

Hops

Name	Amount	Time	Use	Form	Alpha %
Saaz	3.5 oz	30 min	Boil	Pellet	3
Saaz	0.5 oz	0 min	Boil	Pellet	4

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	2.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	2.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
German Bock Lager (WLP833)	White Labs	73%	48°F - 55°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

Notes

Pitching this on top of my bock yeast cake. Should be awesome.

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