Check | Time | Step |
|
1/7/2006 |
Clean and prepare equipment. |
|
-- |
Measure ingredients, crush grains. |
|
-- |
Prepare 6.70 gal water for brewing |
|
-- |
Prepare Ingredients for Mash
Amount |
Item |
Type |
1.50 lb |
Biscuit Malt (23.0 SRM) |
Grain |
1.25 lb |
Munich Malt - 10L (10.0 SRM) |
Grain |
0.33 lb |
Carafa II (412.0 SRM) |
Grain |
0.25 lb |
Munich Malt - 20L (20.0 SRM) |
Grain |
|
|
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
|
2 min |
Mash Ingredients Mash In: Add 4.17 qt of water at 167.1 F |
|
30 min |
- Hold mash at 155.0 F for 30 min |
|
2 min |
Mash Out: Add 2.28 qt of water at 201.4 F |
|
10 min |
- Hold mash at 170.0 F for 10 min |
|
-- |
Sparge with 5.08 gal of 168.0 F water. |
|
-- |
Add water to achieve boil volume of 6.30 gal |
|
-- |
Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added |
|
Boil for 60 min |
Boil Ingredients
Boil |
Amount |
Item |
Type |
90 min |
2.00 oz |
Saaz [3.00 %] (90 min) |
Hops |
60 min |
7.25 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
30 min |
1.20 oz |
Goldings, East Kent [3.30 %] (30 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 Lager (Wyeast Labs #2112) |
Yeast-Lager |
|
|
1/7/2006 |
Measure Original Gravity: ________ (Estimate: 1.057 SG) |
|
1/7/2006 |
Measure Batch Volume: ________ (Estimate: 5.50 gal) |
|
4 days |
Ferment in primary for 4 days at 68.0 F |
|
1/11/2006 |
Transfer to Secondary Fermenter |
|
7 days |
Ferment in secondary for 7 days at 68.0 F |
|
1/18/2006 |
Measure Final Gravity: ________ (Estimate: 1.017 SG) |
|
-- |
Keg beer at 50.0 F at a pressure of 11.3 PSI |
|
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
|
2/15/2006 |
Sample and enjoy! |