New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 3 - European Amber Lager => Topic started by: Shawn on May 17, 2011, 09:15:32 AM
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5.5 gallons into fermenter, based on 80% efficiency.
1.75 kg Bohemian Pilsner malt
1.41 kg Munich malt
1.09 kg Vienna malt
454 g Caramunich II
Mash at 153 F for 60 minutes.
90 minute boil, 7.25 gallons pre-boil.
42 g Hallertau pellet hops (3.9% AA) (60 min)
14 g Hallertau (20 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)
Wyeast 2206 Bavarian Lager
Ferment at 50 F, increasing temp to 60-65 F for diacetyl rest.
Lager at 34-40 F for 4-6 weeks.
OG 1.055, FG 1.015, IBU 24, SRM 10, ABV 5.2%
Carbonate to 2.5 vol CO2.
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Why does one use the yeast nutrient for beer? Wouldn't the grain provide sufficient nutrition?
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Reduce time to flocculation?
Beats me, that'd be my only guess.
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Why does one use the yeast nutrient for beer? Wouldn't the grain provide sufficient nutrition?
They're used as a "more complete dietary supplement"... stuff like vitamins, minerals, biotin, etc. Not sure if they make a huge difference, but a large supply is very cheap, so I throw in 1/2 tsp as some have recommended.
I don't think it has anything to do with flocculation. Just think of it as a yeast multi-vitamin.