- 26 pounds Muntons English Pale Ale Malt (Maris Otter)
hop:
- 2 ounces Willamette (whole hops) first wort hops
- 2 ounces Nugget (whole hops) 90 minutes
- 1 ounce Amarillo (whole hops) 90 minutes
- 2 1/2 ounces Amarillo (whole hops) dry
yeast: White Labs London Ale Yeast from Red Ale
comments:
A monster brew in the Barleywine / Old Ale category.
batch size: 5 gallon
ambient outdoor temperature: 65 degrees Fahrenheit
ambient basement temperature: 63 degrees Fahrenheit
mash notes:
- (1:45 PM) mash start @ 154 degrees Fahrenheit
- (2:00 PM) @ 150 degrees Fahrenheit
- (2:20 PM) @ 152 degrees Fahrenheit
- (3:45 PM) first sparge at 22 degrees Brix
- (? PM) second sparge at 17 degrees Brix
boil notes:
- (5:00 PM) boil start
- (7:00 PM) boil end
- post boil Brix reading: 24 degrees (predicting a 12% brew)
brew date: 5/15/2010
secondary date: 5/29/2010 (14 days in primary)
bottle date: 11/12/2010 (six months in secondary)
notes:
- too hoppy ... aroma and flavor ... feature malt more next time
- check out the hops in the secondary... about 2 1/2 ounces of Amarillo
