grain:
- 16 pounds Briess Pale Ale
- 1/2 pound Briess Caramel 20
- 1/4 pound Briess Red Wheat
hop:
- 1/2 ounce Appollo whole hops 60 minutes
- 3 ounces Appollo whole hops 30 minutes
yeast: White Labs California Ale
comments:
Modest body; immodest hops.
batch size: 10 gallon
ambient outdoor temperature: 90 degrees Fahrenheit
ambient basement temperature: 68 degrees Fahrenheit
mash notes:
- (9:15 AM) mash start at 152 degrees Fahrenheit
- (9:28 AM) at 156 degrees (opened lid to cool off)
- (9:43 AM) at 154 degrees
- (10:03 AM) at 152 degrees
- (10:20 AM) at 150 degrees
- (10:42 AM) mash end at 150 degrees (after adding sparge water)
- pre boil Brix reading: 7.25 degrees
boil notes:
- 60 minute boil
- post boil Brix reading: 8.75 degrees
brew date: 7/6/2011
keg date: unknown; but loose hops clogged the system and much of the beer was lost to foam; laziness ... i did not use a hop bag in the keg
bottle date: 8/26/2011
notes:
- summery out there
- the boil
Wednesday, July 6, 2011
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