Just the usual --
10 gallon batch
22.25 lb 2-row
1.5 lb crystal 60
1.5 lb white wheat malt
4 oz chocolate malt
Mashed at 154F for 60 minutes. Adjusted pH to 5.2 with phosphoric acid. Recirculate for 10 minutes on each sparge.
2 oz Mt Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 tsp Irish Moss, 15 min
2 oz Mt Hood, 5 min
2 oz Cascade, 5 min
2 new pkg Wyeast 1272
OG: 1.063, 1.060 actual
FG: 1.016
SRM: 11.8
ABV: 6.4%
April 30, kegged, harvested yeast
Wednesday, April 20, 2016
Wednesday, April 13, 2016
Batch 183, Amber Ale
I haven't brewed yet this year, so this is a start on getting caught up. Just a basic pale ale.
10 gallon batch.
20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat
Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.
1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min
90 minute boil, Irish Moss at 15 min.
I used 3 new packages of Wyeast London Ale III, fermenting at 66F.
OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%
April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.
10 gallon batch.
20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat
Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.
1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min
90 minute boil, Irish Moss at 15 min.
I used 3 new packages of Wyeast London Ale III, fermenting at 66F.
OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%
April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.
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