| Check | Time | Step |
| |
6/17/2009 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 9.34 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 11.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
| 1.50 lb |
Wheat Malt, Ger (2.0 SRM) |
Grain |
| 1.00 lb |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
| 1.00 lb |
Rye Malt (4.7 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
2 min |
Mash Ingredients
Mash In: Add 18.13 qt of water at 165.9 F |
| |
60 min |
- Hold mash at 154.0 F for 60 min |
| |
-- |
Batch Sparge Round 1: Sparge with 3.29 gal of 168.0 F water. |
| |
-- |
Batch Sparge Round 2: Sparge with 1.52 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 7.60 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added |
| |
Boil for 90 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 90 min |
0.70 oz |
Centennial [7.50 %] (90 min) |
Hops |
| 60 min |
1.50 oz |
Cascade [7.20 %] (60 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 |
California Ale (White Labs #WLP001) |
Yeast-Ale |
|
| |
6/17/2009 |
Measure Original Gravity: ________ (Estimate: 1.070 SG) |
| |
6/17/2009 |
Measure Batch Volume: ________ (Estimate: 5.50 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
6/21/2009 |
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 |
Amarillo Gold [8.50 %] (Dry Hop 3 days) |
Hops |
| 1.00 oz |
Centennial [9.50 %] (Dry Hop 3 days) |
Hops |
|
| |
6/28/2009 |
Measure Final Gravity: ________ (Estimate: 1.016 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.2 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
7/26/2009 |
Sample and enjoy! |