Brew Day 6/29/2012
Recipe:
10 lb 2 Row Pale Ale
4oz Willamette
Used a new technique more suited for my gear setup. I prepared two separate mashes to begin simultaneously. One in the turkey fryer 30 L and the other in the 3 gal. stovetop setup.
Mash 1: 5 Gal. @ 7 lbs grain
Mash 2: 2 Gal @ 3 lbs grain
Hop Additions:
60 min: 2oz Willamette
30 min: 1oz Willamette
5 min: 1 oz Willamette
Mash start 9:42 am
Topped off both mashes w/ 160 ish F. of water shortly after Mash start.(1.25 Gal split among both vessels.) Recommended to top off before mash temps are attained next time to avoid having to heat extra water in separate pots.
After mash I topped the 30 L kettle off with the stove contents. This brought the big kettle up to 6 gal. (maybe a bit much for my capacity but it worked)
Started boil w/ 6 gal + 1.25 gal extra on stove. This extra was boiled separately along with the main batch.
OG using refractometer @ room temp = 1.044
Gravity Check 7/2/2012 1.011 Added yeast nutrient 5 tsp (1tsp per gal)
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