Brew date: April 17, 2017
Batch size: 6.25 gal
Ingredients:
11.3 lb Maris otter (Muntons)
4 oz Acidulated (Best Malz)
1.6 oz Cascade (6%) (KB) (60)
0.25 oz Fuggle (4.5%) (KB) (10)
0.5 oz Fuggle (5.3%) (10)
1 oz Motueka (6.5%) (10)
2 t Irish moss (15)
Yeast nutrient (10)
1.5L Wyeast 1098 British ale starter
Water:
Profile: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=L26DJXC
9 gal - 5 gal RO, 4 gal filtered
4 g Gypsum
2 g Calcium chloride
Schedule:
Mash in 6 gal @ 159F
Sac rest @ 151F (60)
Heat to 166F
Batch sparge 3 gal
Boil (60)
Chill to 66F
Target:
OG 1.051
FG 1.013
SRM 5.3
ABV 5%
IBU 40
Notes:
1st run - 4 gal @ 1.065
Mid boil - 7 gal @ 1.055
End boil - 1.065, add 1 gal filtered water
OG 1.052, add 0.5 gal filtered water
4/30/17 - FG 1.012, fermenting at 69F for about a week. Crash cold to 50F
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