| Check | Time | Step |
| |
8/30/2006 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 6.68 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 1.50 lb |
Munich Malt (9.0 SRM) |
Grain |
| 1.50 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
| 0.20 lb |
Chocolate Malt (350.0 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
2 min |
Mash Ingredients
Mash In: Add 4.00 qt of water at 170.5 F |
| |
45 min |
- Hold mash at 158.0 F for 45 min |
| |
2 min |
Mash Out: Add 1.60 qt of water at 196.6 F |
| |
10 min |
- Hold mash at 168.0 F for 10 min |
| |
-- |
Sparge with 5.28 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 6.30 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.041 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
5.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
| 60 min |
2.00 oz |
Hallertauer [3.70 %] (60 min) |
Hops |
| 20 min |
1.00 oz |
Saaz [3.50 %] (20 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 |
Dusseldorf Alt (White Labs #WLP036) |
Yeast-Ale |
|
| |
8/30/2006 |
Measure Original Gravity: ________ (Estimate: 1.047 SG) |
| |
8/30/2006 |
Measure Batch Volume: ________ (Estimate: 5.50 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
9/3/2006 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
9/10/2006 |
Measure Final Gravity: ________ (Estimate: 1.014 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 |
| |
10/8/2006 |
Sample and enjoy! |