Experiment | DANDELION ALE on BrewZilla GEN 4
A still-brew experiment, so to speak.
1. Adding dandelions to the beer
2. Mixing S-33 and K-97 yeast
3. Brewing the beer with the lid on the BrewZilla GEN 4 65L.
One-time channel support
https://www.donationalerts.com/r/sava...
Recipe for another APA and another interesting beer:
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Channel where I watched the dandelion video:
https://www.youtube.com/@notbadbeer54...
Dandelion Ale - 4.9% (IBU 18)
Water Amount
37.5 liters - mash tide (another 1.3 liters is used for the starter)
10 liters - sparge
Water Treatment
pH after boiling - 5.6
For reverse osmosis:
Calcium chloride (CaCl2*2H20) - 5 g
Table salt (NaCl) - 3 g
Gypsum (CaSO4 * 2H2O) - 3 g
Magnesium sulfate (MgSO4) - 3 g
Chalk (CaCO3) - 3 g
Temperature rests (keep it simple)
55°C - 15 min - Mash in
67°C - 60 min
78°C - 5 min - Mash out
Mash (ingredients)
4 kg Light (Avangard)
3 kg Vienna (Castle Malting)
1 kg Wheat Malt (Avangard Malt)
300 g Cara Gold (Castle Malting)
100 g Rice Hulls
Boil Time - 60 minutes
Hops and Miscellaneous
At the beginning of the boil:
Perle hops ~8% (Germany) - 25 g
5 minutes before the end of the boil:
Perle hops ~8% (Germany) - 25 g
Brewer's Yeast
Fermentis "Safale S-33" - 1/2 pack
Fermentis "Safale K-97" - 1/2 pack
Fermentation
(20°C) - 10 days - Primary
(4°C) - 3 days - Secondary (in pressure kegs)
Gravity:
Before fermentation Brix IPA - 11.9% / (SG 1.048)
Final gravity (hydrometer reading) - 2.5% / (SG 1.009).
Primer
Food grade carbon dioxide - 2.1 bar
*** Dextrose can be added - 7 g per liter
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English version
Mash Water: 37.5 L (+1.3 liters for the starter)
Sparge Water: 10 L
ABV: 4.9%
IBU: 18
Original Gravity: 1.048
Final Gravity: 1.009
Boil Time: 60 min
Water treatment
pH after boiling - 5.6
For reverse osmosis:
Calcium chloride (CaCl2*2H20) - 5g.
Canning Salt (NaCl) - 3g.
Epsom Salt (MgSO4) - 3g.
Gypsum (CaSO4 * 2H2O) - 3g.
Chalk (CaCO3) - 3g.
Fermentables
4 kg - Light (Avangard)
3 kg - Vienna (Castle Malting)
1 kg - Wheat Malt (Avangard Malz)
300 g - Cara Gold (Castle Malting)
100 g - Rice Hulls
Mash Profile
55°C - 15 min - Mash In
67°C - 60 min
78°C - 5 min - Mash Out
Hops
25 g - Perle A 8% (Germany) - Boil - 60 min
25 g - Perle A 8% (Germany) - Boil - 5 min
Yeast
Fermentis "Safale S-33" - 1/2 packaging
Fermentis "Safale K-97" - 1/2 packaging
Fermentation
(20 °C) - 10 days - Main
(4 °C) - 3 days - Secondary (in Kegs under pressure)
Contents:
00:00 Recipe
02:14 Crushing the malt
05:41 Recipe continued
19:09 Tasting