Difference between revisions of "Batch 5"
(This is what I actually did to start the batch.) |
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* 6.6 lbs. (2 cans) dark lme | * 6.6 lbs. (2 cans) dark lme | ||
| − | * Wyeast "smack pack" | + | * Wyeast 1098 British Ale "smack pack" |
| − | * 1 oz. spalt hops | + | * 1 oz. spalt hops pellets |
| − | * 1 oz. kent golding hops | + | * 1 oz. kent golding hops pellets |
* 1 lbs. roasted barley malt | * 1 lbs. roasted barley malt | ||
* 1/2 lbs. coffee malt | * 1/2 lbs. coffee malt | ||
* 1/2 tsp irish moss | * 1/2 tsp irish moss | ||
* 5 oz. priming sugar | * 5 oz. priming sugar | ||
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| + | Brought ~3.5 gallons of water to 160F. Removed from heat and added grains. Soaked grains for 45 minutes, then returned the wort to heat. Brought to 180F, removed from heat again and added LME. Returned to heat, brought to 190F, added spalt hops pellets, and started the 1 hour timer. At 30 minutes, added the irish moss. At 15 minutes remaining, added the golding hops pellets. Cooled the wort in a sink full of cold water, changing twice, until the wort was at 95F. Poured from the kettle into the primary fermenter and added cold water to bring the volume up to 5 gallons. Pitched the yeast at 74F. -[[User:Morrigu|Morrigu]] 18:13, 7 February 2010 (EST) | ||
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| + | IG: 1.054 @ 74F = 1.055 @ 68F | ||
Revision as of 18:13, 7 February 2010
For my next "new" beer, I think I want to keep exploring styles. I think I'm going to go for a dark ale, along the lines of an english stout or porter. Something dark, creamy, and less bitter, and hopefully not as smoky as some dark beers I've had. Here's the basic idea:
- 6.6 lbs. (2 cans) dark lme
- Wyeast 1098 British Ale "smack pack"
- 1 oz. spalt hops pellets
- 1 oz. kent golding hops pellets
- 1 lbs. roasted barley malt
- 1/2 lbs. coffee malt
- 1/2 tsp irish moss
- 5 oz. priming sugar
Brought ~3.5 gallons of water to 160F. Removed from heat and added grains. Soaked grains for 45 minutes, then returned the wort to heat. Brought to 180F, removed from heat again and added LME. Returned to heat, brought to 190F, added spalt hops pellets, and started the 1 hour timer. At 30 minutes, added the irish moss. At 15 minutes remaining, added the golding hops pellets. Cooled the wort in a sink full of cold water, changing twice, until the wort was at 95F. Poured from the kettle into the primary fermenter and added cold water to bring the volume up to 5 gallons. Pitched the yeast at 74F. -Morrigu 18:13, 7 February 2010 (EST)
IG: 1.054 @ 74F = 1.055 @ 68F
