Difference between revisions of "Batch 7"
(updated the recipe to reflect the one in the clonebrew book) |
(what I did and what I used to start the beer) |
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I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that. | I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that. | ||
| − | * 6.6 lbs. (2 | + | * 6.6 lbs. (2 cans) pilsen light LME |
| − | * 1 lbs. | + | * 1 lbs. Dextrine malt |
* .5 lbs vienna malt | * .5 lbs vienna malt | ||
| − | * | + | * 9 ox flaked maize |
| − | * | + | * 2 oz Hallertau hops |
* 1 oz mt hood hops | * 1 oz mt hood hops | ||
| − | * ale yeast | + | * Nottingham ale yeast |
| + | * 1 tsp irish moss | ||
* ~ 18 hot dried peppers (1 per bottle, about half of them) | * ~ 18 hot dried peppers (1 per bottle, about half of them) | ||
| + | |||
| + | We brought ~2 gallons of water to ~150F and soaked the malts and flaked maize for 45 minutes, trying to keep the temperature around that mark. After removing the malt bag, we added about a gallon of cold water, returned the kettle to heat, and brought it up to ~180F. Turned off the heat, added the LME, and turned the heat back on. At about 190F, we added the hallertau hops and started a 1 hour timer. At 30 minutes we added the irish moss. At the end of the hour, we removed the wort from heat, added the mt hood hops, and cooled in a sink of cold water to 100F. meanwhile I followed the directions on the yeast pack and added the dry yeast to 4 oz of 92F water, allowed to sit for 15 minutes. I put the warm wort into the fermenter, topped up to 5 gallons, and pitched the yeast at 72F. -[[User:Morrigu|Morrigu]] 21:11, 18 April 2010 (EST) | ||
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| + | IG: 1.042@72F = 1.043@68F | ||
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| + | This batch was started with assistance from [[User:sinic|Sinic]]. | ||
Revision as of 21:11, 18 April 2010
I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.
- 6.6 lbs. (2 cans) pilsen light LME
- 1 lbs. Dextrine malt
- .5 lbs vienna malt
- 9 ox flaked maize
- 2 oz Hallertau hops
- 1 oz mt hood hops
- Nottingham ale yeast
- 1 tsp irish moss
- ~ 18 hot dried peppers (1 per bottle, about half of them)
We brought ~2 gallons of water to ~150F and soaked the malts and flaked maize for 45 minutes, trying to keep the temperature around that mark. After removing the malt bag, we added about a gallon of cold water, returned the kettle to heat, and brought it up to ~180F. Turned off the heat, added the LME, and turned the heat back on. At about 190F, we added the hallertau hops and started a 1 hour timer. At 30 minutes we added the irish moss. At the end of the hour, we removed the wort from heat, added the mt hood hops, and cooled in a sink of cold water to 100F. meanwhile I followed the directions on the yeast pack and added the dry yeast to 4 oz of 92F water, allowed to sit for 15 minutes. I put the warm wort into the fermenter, topped up to 5 gallons, and pitched the yeast at 72F. -Morrigu 21:11, 18 April 2010 (EST)
IG: 1.042@72F = 1.043@68F
This batch was started with assistance from Sinic.
