Centennium Falcon #53
Style - India Pale Ale
11.5# 2-row
1.0# Crystal 40L
1.00 oz Centennial - 60 min
1.25 oz Centennial - 20 min
1.25 oz Centennial - 10 min
1.00 oz Centennial - 1 min
1.50 oz Centennial - Dry Hop
Safale US-05
OG = 1066
IBUs = 70
FG = 1012
ABV = 7.1%
Notes:
Only ended up with 4.5 gals or so. Need to up the grains for this next time so I can up the volume.
Saturday, March 14, 2009
Roggenbier #52
Roggenbier #52
Style - German Rye Ale
Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt
Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min
Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale
Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min
OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%
Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.
Style - German Rye Ale
Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt
Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min
Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale
Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min
OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%
Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.
Sunday, March 1, 2009
Wort Tasting
Picked up 16 one ounce samples of grain from Paradise Brewing.
After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:
1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt
I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.
After crushing each with a rolling pin, I packaged them individually in maker-yer-own teabags. Mashed em in ~175F water for 90 min in small glasses. Then we sampled the worts in this order:
1 White Wheat Malt
2 Thomas Fawcett Golden Promise
3 Briess Pilsen
4 Belgian Aromatic
5 Briess 2-row
6 Rye Malt
7 Munton's Marris Otter
8 Carapils (Dextrine)
9 Weyermann Vienna
10 Weyermann Light Munich
11 Weyermann Dark Munich
12 Crystal 40 L
13 Crystal 80 L
14 Crystal 120 L
15 Black Malt
16 Black Patent Malt
I could see using more Belgian Aromatic. I should do some more research on this little buddy.
The Rye Malt wasn't as "spicy" as expected.
In the end, it was very difficult to sip that much barley water.
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