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.
Why does one use the yeast nutrient for beer? Wouldn't the grain provide sufficient nutrition?
Reduce time to flocculation?
Beats me, that'd be my only guess.
Quote from: "Kyle"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.