| Check | Time | Step |
| |
11/18/2004 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 6.05 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 1.50 lb |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
| 0.50 lb |
Brown Malt (65.0 SRM) |
Grain |
| 0.40 lb |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
| 0.30 lb |
Chocolate Malt (350.0 SRM) |
Grain |
|
| |
-- |
ERROR - No mash steps are included in this recipe! |
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
-- |
Sparge with 6.05 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 5.72 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
6.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
| 60 min |
1.10 oz |
Goldings, East Kent [7.00 %] (60 min) |
Hops |
| 15 min |
0.30 oz |
Goldings, East Kent [7.00 %] (15 min) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.00 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
English Ale (White Labs #WLP002) |
Yeast-Ale |
|
| |
11/18/2004 |
Measure Original Gravity: ________ (Estimate: 1.057 SG) |
| |
11/18/2004 |
Measure Batch Volume: ________ (Estimate: 5.00 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
11/22/2004 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
11/29/2004 |
Measure Final Gravity: ________ (Estimate: 1.018 SG) |
| |
-- |
Keg beer at 50.0 F at a pressure of 16.3 PSI |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
12/27/2004 |
Sample and enjoy! |