Batch 21
Ingredients:
- 1 can (3.3 lbs) light malt extract
- 1 can (3.3 lbs) amber malt extract
- 8 oz Cara red malt
- 8 oz black patent malt
- 1 tube White Labs Dry English Ale yeast
- 1 oz fuggle hops pellets 3.8%AA
- 1 oz kent Golding hops pellets 5.7%AA
- 5 oz of priming sugar
Brought 3 qts water to 160F and soaked grains for 45 minutes. Brought 4 gallons of water to a boil. Removed from heat and added wort from the soak and the LME. Returned to a boil. Added golding hops and started one hour timer. At 15 minutes, added the fuggle hops. Cooled in a sink full of cold water and ice to 75F. Added warm water to bring up to 5 gallons. Pitched at 72F. -Morrigu 31 December, 2014
IG: 1.052 @ 72F = 1.053 @ 60F
Racked. Tasty. Will be a good one. Too much BP - Cut back next time. -Morrigu 14 January, 2015
Bottled. A little carbonated despite the extra week in secondary. Still very tasty. Still a little cloudy. -Morrigu 7 February, 2015
FG: 1.013 @ 66F = 1.0136 @ 60F = 5.2%ABV
Note: Irish moss not used. Resulted in cloudly color. Also, use less black patent next time.
