- 18 pounds Maris Otter Pale Ale malt
- 8 ounces Briess Caramel 120 malt
hop:
- 1 ounce Columbus whole hops (60 minutes)
- 1 ounce Columbus whole hops (30 minutes)
yeast: White Labs San Fransisco Lager Yeast (I think)
comments:
Malty pale lager / ale hybrid with subtle hop overtones. A quick-to-the-tap session beer.
Aimed for a 156 degree mash for increased body and decreased alcohol. Did not achieve that. Difficult to manage with equipment and temperatures.
batch size: 10 gallon
ambient outdoor temperature: 30 degrees Fahrenheit
ambient basement temperature: 58 degrees Fahrenheit
mash notes:
- (11:00 AM) mash start @ 154 degrees Fahrenheit
- (11:40 AM) @ 150 degrees Fahrenheit
- (12:40 PM) first sparge reading @ 18 degrees Brix
- preboil reading: 11 1/4 degrees Brix
boil notes:
- 60 minute boil
- post boil Brix reading: 14 degrees
brew date: 12/27/2010
keg date: tbd
notes:
- This batch turned out awful. All 10 gallons were dumped. Either the yeast was bad or it was a hefeweizen yeast ... non floculent and phenolic. Beer tasted like a watery, bitter hefeweizen. Terrible.
- winter brewery
- boil
