5 gallons
6 lbs mfb pale
5 lbs chateau pale
1 lb mfb kiln amber
1/2 lb mfb cara120
1 tsp gyp
5 lbs chateau pale
1 lb mfb kiln amber
1/2 lb mfb cara120
1 tsp gyp
SRM 14
Mash 20 mins 154 df, 40 mins 158 df
Boil 60 mins
60 mins 7 gr Columbus at 14.5%aa, 12 IBUs
30 mins 1 oz Centennial at 9.9%aa, 26 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz Chinook, 12.8%aa, 11 IBUs
5 mins 1/4 oz Chinook, 1/2 oz each Centennial and Motueka 6.7%aa, 8 IBUs
60 mins 7 gr Columbus at 14.5%aa, 12 IBUs
30 mins 1 oz Centennial at 9.9%aa, 26 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz Chinook, 12.8%aa, 11 IBUs
5 mins 1/4 oz Chinook, 1/2 oz each Centennial and Motueka 6.7%aa, 8 IBUs
OG into fermenter 1.064, 69% bhe (may have denatured enzyme during mash, thin mash on second step may be more like 5.5 gallons).
Pitch at 70 df with 1 pkg S-04 in 2/3 qt strong starter, leave at 65 df. Dry hop with 1/4 oz Chinook, 1/2 oz Centennial and 1/2 oz Motueka on 7/15.
Rack most to keg 7/26, leave at 38 df on 14 psi. 7/31 bottle a case using beer gun with driving pressure of 8 psi, then rack remaining gallon to keg, return to 38 df and 14 psi.
Rack most to keg 7/26, leave at 38 df on 14 psi. 7/31 bottle a case using beer gun with driving pressure of 8 psi, then rack remaining gallon to keg, return to 38 df and 14 psi.
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