The Leeser blew recently, much to the chagrin of the ladies around the house. I probably won't lager this one too long so it can get back on tap soon!
10 gallon batch
21.5 lb pilsner malt
1.5 lb white wheat
Mashed at 151F for 60 min, adjusted pH to 5.3, collected 12 gallons, batch sparge.
1.5 oz Magnum, 60 min
2 tsp Irish Moss, 15 min
2.75 oz Saaz, 5 min (pellets in a nylon)
90 minute boil.
Mix of:
Wyeast 2278 Czech Pils
Wyeast 2206 Bavarian Lager
from batch 222.
Pitched at 68F, will ferment at 55F.
OG: 1.055, 1.060 actual
FG: 1.014
ABV: 5.6%
IBU: 33.8
SRM: 4.0
Super easy brew day.
Friday, August 30, 2019
Sunday, August 11, 2019
Batch 228, Basil IPA
I finally got around to making Gordon's Basil IPA. It smelled good!
10 gallon batch
22 lb 2-row
2 lb biscuit malt
1 lb Special B
Mashed at 145F, adjusted pH to 5.22. Picked the basil fresh from the garden while the mash was happening.
1 oz Galena, FWH
2 3/8 oz Chinook, 60 min (the odd weight is that finished what I had on hand)
2 oz Cascade, 30 min
2 oz Cascade + 1 cup basil + 2 tsp Irish Moss15 min
1/2 cup basil, 8 min
2 oz Citra + 1 cup basil, 2 min
60 minute boil
1.5 qt Wyeast 1272, American Ale II
OG: 1.060, 1.058 actual
ABV: 6.1%
SRM: 8.4
FG 1.016
IBU: 81
Aug 22: The cider isn't ready to cold crash, but the IPA is, so I transferred the IPA to kegs and put them in the fridge to cold crash.
Aug 24: Racked to clean kegs, it was kind of a pain since the poppet on one keg got clogged with yeast/trub and sprayed all over the inside of the fridge when I disconnected the jumper hose. Added gelatin, connected CO2.
Aug 29: Nicely carbonated, subtle basil aroma and flavor, it's quite good!
I keep forgetting to document my ciders. I ran off an extra gallon of wort to make another Berry Cider.
So a 5 gallon batch of cider:
11 cans Winco frozen apple cider juice
2 gallons of water
1 gallon of wort
Mix it all together to make 4 gallons, pitched the other 0.5 quart (that's pint, or 2 cups) of Wyeast 1272 American Ale II yeast.
Aug 22: Fermented for 11 days, it's finally down to 1.020. Ran 4 lb frozen mixed berries (also from Winco), strawberries, blackberries, blueberries, raspberries, through the food processor to break them up and let the juice out. Added water to make a gallon, then dumped the whole thing into the fermenter.
10 gallon batch
22 lb 2-row
2 lb biscuit malt
1 lb Special B
Mashed at 145F, adjusted pH to 5.22. Picked the basil fresh from the garden while the mash was happening.
1 oz Galena, FWH
2 3/8 oz Chinook, 60 min (the odd weight is that finished what I had on hand)
2 oz Cascade, 30 min
2 oz Cascade + 1 cup basil + 2 tsp Irish Moss15 min
1/2 cup basil, 8 min
2 oz Citra + 1 cup basil, 2 min
60 minute boil
1.5 qt Wyeast 1272, American Ale II
OG: 1.060, 1.058 actual
ABV: 6.1%
SRM: 8.4
FG 1.016
IBU: 81
Aug 22: The cider isn't ready to cold crash, but the IPA is, so I transferred the IPA to kegs and put them in the fridge to cold crash.
Aug 24: Racked to clean kegs, it was kind of a pain since the poppet on one keg got clogged with yeast/trub and sprayed all over the inside of the fridge when I disconnected the jumper hose. Added gelatin, connected CO2.
Aug 29: Nicely carbonated, subtle basil aroma and flavor, it's quite good!
I keep forgetting to document my ciders. I ran off an extra gallon of wort to make another Berry Cider.
So a 5 gallon batch of cider:
11 cans Winco frozen apple cider juice
2 gallons of water
1 gallon of wort
Mix it all together to make 4 gallons, pitched the other 0.5 quart (that's pint, or 2 cups) of Wyeast 1272 American Ale II yeast.
Aug 22: Fermented for 11 days, it's finally down to 1.020. Ran 4 lb frozen mixed berries (also from Winco), strawberries, blackberries, blueberries, raspberries, through the food processor to break them up and let the juice out. Added water to make a gallon, then dumped the whole thing into the fermenter.
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