| Check | Time | Step |
| |
10/21/2016 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.83 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 15.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
| 0.50 lb |
Black (Patent) Malt (500.0 SRM) |
Grain |
| 0.50 lb |
Brown Malt (65.0 SRM) |
Grain |
| 0.50 lb |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Mash In: Add 20.63 qt of water at 169.2 F |
| |
60 min |
- Hold mash at 153.0 F for 60 min |
| |
-- |
Batch Sparge Round 1: Sparge with 0.25 gal of 168.0 F water. |
| |
-- |
Batch Sparge Round 2: Sparge with 3.42 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 6.85 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.066 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
2.00 oz |
Nugget [14.90 %] (60 min) |
Hops |
| 30 min |
1.00 oz |
Nugget [14.90 %] (30 min) |
Hops |
| 15 min |
1.00 oz |
Galena [13.00 %] (15 min) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.50 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
SafAle Dry Ale Yeast (DCL Yeast #US-05) |
Yeast-Ale |
|
| |
10/21/2016 |
Measure Original Gravity: ________ (Estimate: 1.075 SG) |
| |
10/21/2016 |
Measure Batch Volume: ________ (Estimate: 5.50 gal) |
| |
8 days |
Ferment in primary for 8 days at 68.0 F |
| |
10/29/2016 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1.00 oz |
Centennial [13.00 %] (Dry Hop 5 days) |
Hops |
| 2.00 oz |
Falconer's Flight [10.20 %] (Dry Hop 5 days) |
Hops |
|
| |
11/5/2016 |
Measure Final Gravity: ________ (Estimate: 1.021 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.2 oz of corn sugar. |
| |
1.0 Weeks |
Age for 1.0 Weeks at 52.0 F |
| |
11/12/2016 |
Sample and enjoy! |