 |
Mixed-Style Beer |
6 Gal |
7.43% |
88.32 |
1.08 |
1.024 |
39.98°L |
All Grain |
101 |
Beer
0 |
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Title: The Germ (Hopped Dark English) |
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| Boil Size: 8 Gal |
Boil Time: 120 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 02/26/2019 02:38 AM |
Notes: I let all my adjunct sit around 120F for a half an hour while the rest of my strike water came to temp.
I got my strike water around 170F and started base mash, it sat around 152-155
I then put my protein rested adjunct on the burner and brought it up to 180, and added it back to the primary. This took about 30 min to heat up.
Base mash with adjunct was brought to about 155-158, so I decided to take some of the newly mixed mash and do a single decoction.
Edit: my thermometer was off by 8-10 degrees, resulting in a final gravity of 1.036. Beers had pitched enzymes until it reached 1.015 gravity and then pasteurized the beer prior to kegging. |
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No Profile Selected |
5 Gal |
8.82% |
57.81 |
1.091 |
1.024 |
15.32°L |
All Grain |
23 |
Beer
0 |
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Title: Founders Curmudgeon clone |
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| Boil Size: 7 Gal |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation Date: 11/04/2019 01:43 AM |
Notes: Mash the grains at 156°F (69°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 70°F (21°C). Aerate the wort and pitch the yeast.
Ferment at 70°F (21°C) until the completion of primary fermentation (about 9 days, depending on the temperature). Rack the beer into secondary and add the oak chips. Let the beer age with the wood. Use your palate to decide how long. Oak chips are pretty quick; a week or so can be plenty. |
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