Difference between revisions of "Beer 2013.11"
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* 10.75 qt water at 168F | * 10.75 qt water at 168F | ||
* Target temp: 150F | * Target temp: 150F | ||
| − | * Actual temp: | + | * Actual temp: 152F |
* Time: 70 mins | * Time: 70 mins | ||
| − | * Start Mash: | + | * Start Mash: 15:21 |
| − | * End Mash: | + | * End Mash: 16:21 |
| − | * End temp: | + | * End temp: 152F |
Mash for 60 minutes. | Mash for 60 minutes. | ||
Revision as of 22:22, 8 December 2013
maybe add molasses
TODO: make this a proper wiki page
Details
- Origional Gravity: 1.040
- Final Gravity: 1.008
- IBUs: 19.4
- SRM: 19
- ABV: 4.3%
- Primary Fermentation: Nine days at 70°F (21°C)
Mash
- 5.83lbs (1.59 kg) TF & S Maris Otter pale malt
- 1.25lb (340 g) Crisp brown malt
- 0.416lb (113g) TF & S pale chocolate malt
- 0.416lb (113g) Simpsons Golden Naked Oats
- 0.416lb (113g) Cara 45 - Dingemans
- 0.416lb (113g) flaked barkley - OIO Gilbertson & Page
- 23.3 g East Kent Goldings pellets, 5.8% a.a. (60 min)
- 1.66 tsp Irish moss
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 10.75 qt water at 168F
- Target temp: 150F
- Actual temp: 152F
- Time: 70 mins
- Start Mash: 15:21
- End Mash: 16:21
- End temp: 152F
Mash for 60 minutes.
Sparge
- 5.25 gal
- Target temp: 168F
- Actual temp: 176F
Boil
- 60 minute boil
- 5 gallons expected at end of boil
- Boil start ??pm
- 50 mins from end, spices
- 4 g cinnamon
- 2 g ground ginger
- 1 g allspice
- 1 g cloves
- 40mins from end: 2 cups molasses
- 3 oz of dried hibiscus flowers 30mins from end
- 23.3 g of goldings 20m before end of boil
- Boil end ??pm
- Measured ??? gravity after boil