I’ve only tasted the non bottle conditioned version of v1 but I already have several improvements I want to make this time.
- Reduce head space and use a 3 gallon carboy. I was originally using a 5 gallon carboy for 3 gallons of beer and I think I’m getting some slight farty / burnt rubber tastes which could be a sign of oxidation. Brewing this batch in a 3 gallon carboy filled to the brim should alleviate that.
- The body was awfully thin so I’d like to try some things to up the protein a bit and give it more mouthfeel. I was recently drinking Hottenroth thinking, it was a very dry beer, but it still had a very nice body and mouth feel. A good chunk of that has to do with carbonation, but I couldn’t help but think there must be something I could do to v2 to improve it. This is the reason why this recipe calls for unmalted wheat and some caramel 10.
- Cooler temperature. I don’t have AC in my apartment so the high heat did a number on v1, resulting in a much more lactic beer than I would have originally intended. Expecting a vast improvement because of this.
- Bottle after 4 weeks. I regret letting v1 sit for 12 weeks and I’d like to see what this batch is after 4.
With that said, here is the recipe for v2!
Batch Size (Gal) 3
Total Grain (Lbs) 8lb
Anticipated IBU 26
Wort Boil Time 60 Minutes
Efficiency 55% (I believe the cereal mash messed me up here)
6lbs 75% Pilsner
1lb 12% Unmalted Wheat
0.5lbs 6% Caramel 10
0.5lbs 6% Munich 60L
Cereal Mash with the Unmalted Wheat for 20 minutes
Sacch Rest 60 minutes at 148F
There you have it. In about 6 weeks I’m hoping to have a bottle conditioned v2.