Maggie Pilsner - Wednesday, Oct. 26, 2016

Maggie Pilsner

15 Gallons

22 lbs. Weyermann Pils Malt ( should of used 20 lbs. )
2 lbs. Munich
2 lbs. Toasted Wheat Flakes
1 lb. Vienna
174 g Hallertauer 2.5% AA @ 60 min.
WLP833 German Bock
50/50 CITY/RO
Amylase Enzyme when pitching yeast - 2 1/2 tsp.
1 Whirlfloc @ 10 min.
1.25 tsp. yeast nutrient
Polyclar ( if I think it is needed in the secondary. Worked last summer. )

O.G. - 1.050
F.G. -  1.010
% -     5.26
SRM - 5.8
BU - 25

I changed the srm in Promash as my brews seem to be getting darker than they used to. This may be a PH issue. As long as it tastes good with no off flavours, especially harshness from too much city water, I don't care how dark it is. Usually 2 weeks after kegging, the harshness is there, or it is not. This is my Storey Xmas beer, so it better be good.

                                 Fermentation Notes

Day - 6 - Shut off fridge to ramp it up to room ambient - 64 F. It took 24 hrs. to
               get to 62 F. Keep this temp until it stops. It will most likely take around
               5 - 10 days.
Day 23 - Kegged it. Very, very hazy. The worst yet. Like a thick soup. It will
               take a lot to clear this if at all.