Saturday, 2/3/07
Amber Ale, adapted from Bob's Homebrew Supply recipe:
8.5 lb. 2-row (Gambrinus)
1.5 lb. Munich malt (Briess Organic)
1 lb. 60 L Crystal malt (Breiss)
2 oz. roasted barley (Hugh Baird)
1.5 oz. Chocolate malt (Hugh Baird)
2 oz. Cascade hops (60 min.)
1 oz. Cascade hops (last 5 min.)
1 oz. Cascade hops (last 1 min.)
1028 London ale
1:39 Started heating mash water.
2:15 Transfer water to mash tun.
2:25 Dough-in complete. Temperature at 154° F.
Temperature held steady until the first stirring of the mash at 2:40, when it dropped to 149° and held steady there. This may have been due to the stirring spoon being rinsed in cold water before being returned to the mash tun. Added a teapot full of hot water near the end of the mash, but it didn't raise the temperature much.
3:35 Begin sparge.
Ken brought over the bottling bucket and we used that as a sparge water dispenser. It was much easier using a gravity feed instead of ladling in the sparge water as we have done in the past.
3:55 Start heating wort.
4:18 Begin boil. Added 2 oz. Cascade hops.
5:13 Added 1 oz. Cascade hops.
5:17 Added 1 oz. Cascade hops.
5:18 Begin cooling wort.
5:50 Pitched yeast.
OG: 1.042 at 75° = 1.044. Seems a little low.
Sunday, 2/4/07
10:15 am 62°, 2 ppm. Installed "Brew Belt" heater to raise temperature.
5:30 pm 70°. Unplugged heater.
9:30 pm 70°, 128 ppm.
