20 gallon batch
24 lb 2-row
8 lb Munich
3 lb Crystal 60
2 lb White Wheat
9 oz Chocolate malt
Mash at 154F for 60 minutes
3 oz Galena, 60 minutes
2 oz Mt Hood, 10 minutes
Also added some clarifiying agent and yeast nutrient at 10 minutes, some stuff Tyler gave me.
San Diego Super yeast, probably a quart of a first generation that Kerry pulled off of a cream ale.
No idea on numbers since I didn't measure anything other than the above. I've got to brew on that system a few more times and get some process down. Got it all in a fermenter, and I'm sure it'll be beer.
|It looks like I'm done sparging and am getting ready to boil in this shot.|
|Fly sparging takes forever.|
12/28/2014 Was going to meet Kerry at the Edge to transfer the beer to the barrel, but she was sick and she said she'd do it on Monday. That'll be a full week, so I'm sure it will be done fermenting by then.