Brita water for 2 gal.
Brought to 160 ºF (big meat thermometer used) and added mini-mash
Start mini-mash soak at Aprox 12:50
Put lid on 3/4 on and both burners on low
Check Temp:
1pm : 156 ºF
1:20 : 170 ºF (Turned off heat and took off lid to drop temp)
1:33: 162 ºF
1:40: 154 ºF
1:50, shook 3 x, let drain, gentle squeeze.
Sparge: 0.5 gallon britta H2O @ 170ºF and washed in two pours.
Let slowly drain.
Malt Extract
1:57 turn burners on high, also add 1 gal of water
2:20 still wasn't full boil
2:25 full boil
Added Malt Extract
Then afterward added malto-dextrin
Full addition took proprixmately 15 min
2:50 started a boil again.
Final Boil
2:57 Rolling boil
2:48 addition of hops. All of them. Bitches.
Keep stove just past FIVE
cooling
Cooling kettle in ice water in blue recycling container. We rinsed and sanitized blue container
4:01 stove to chillers
4:20 75
Gravity 1.076 at 78 ºF
Yeast (~75 ºF)
4:35 Put in swamp cooler set to 60 ºF
4:37 Shook primary to agitate yeastol
10/07/2011
Cooled Swamp cooler to 40 ºC to crash cool
10/09/2011
Specific Gravity 1.023 @ 40ºC (expected 1.02 @ 60 ºC
There was yeast and protein at the bottom, maybe 3/4"
Added beer to bottle bucket before sugar, stirred in sugar
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