Difference between revisions of "Batch 2"
From UtterChaos
| Line 8: | Line 8: | ||
* 1 tsp irish moss | * 1 tsp irish moss | ||
| − | Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes | + | Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off. |
ISG: 1.048 @ 83F - 1.051 adjusted to 60F | ISG: 1.048 @ 83F - 1.051 adjusted to 60F | ||
Revision as of 12:41, 19 October 2009
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
Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Full boil was for an hour. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.
ISG: 1.048 @ 83F - 1.051 adjusted to 60F
Primary avg. temp 68-70F
racked to secondary after 8 days (Wonderful color, great potential for the flavor too.)
Secondary avg. temp 66-68F
