Difference between revisions of "Batch 6"
From UtterChaos
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IG: 1.050 @ 74F = 1.051 @ 68F | IG: 1.050 @ 74F = 1.051 @ 68F | ||
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| + | Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -[[User:Morrigu|Morrigu]] 20:23, 22 February 2010 (EST) | ||
[[User:Chadius|Chadius]] and [[User:Shallowmore| Shallowmore]] helped start the batch. | [[User:Chadius|Chadius]] and [[User:Shallowmore| Shallowmore]] helped start the batch. | ||
Revision as of 20:23, 22 February 2010
Redhead Ale
Ingredients:
- 1 can (3.3 lbs) light malt extract
- 1 can (3.3 lbs) amber malt extract
- 1 tube White Labs Dry English Ale yeast
- 1 oz fuggle hops pellets
- 1 oz soverign hops pellets
- 1 tsp irish moss
- 1 cup of priming sugar
Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -Morrigu 18:41, 15 February 2010 (EST)
IG: 1.050 @ 74F = 1.051 @ 68F
Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -Morrigu 20:23, 22 February 2010 (EST)
Chadius and Shallowmore helped start the batch.
