Second batch in Baja. Things went better, but my chest freezer still doesn't cool well, so no cold crash, and no real temperature control. It looks like the fermentation temperature peaked at about 76F, oh well...
5 gallon batch
11 lb 2 row
.75 lb wheat
.5 lb Crystal 60
Mashed at 155F for 45 minutes, recirculated for about 5 minutes. Collected about 6.5 gallons in the boil kettle. Measuring things is not going well for me yet.
1 oz Magnum, 60 min
2 oz Cascade, 7 min, maybe?
1 tsp Irish Moss, 15 min
60 minute boil. I did get the new sink hooked up, which is really nice, so I was able to run the immersion chiller this time, which is a bit help.
US04 yeast.
Brewed on Saturday, fermentation was done on Monday, which seems really quick. I suppose a combination of the dry yeast and the higher fermentation temps helped out.
The initial taste from the hydrometer sample seems a little thin, and not quite as hoppy as I would have guessed, but it's okay for a recipe I made up as I did it.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.