Moray
Well-Known Member
- Joined
- 9/12/02
- Messages
- 220
- Reaction score
- 0
Brewer's Notes
BIAB, mashed at 64 degrees for 90 minutes follew by a 10 minute mashout at 78.
added 10 gms Calcium Chloride and 6 gms Epsom Salts to the mash.
Used Chinese Cascade for bittering, and heaps of freshly picked wet hops for aroma and flavour.
half went into a cube, and half was pitched with a glass of yeast harvested from my previous brew.
added 10 gms Calcium Chloride and 6 gms Epsom Salts to the mash.
Used Chinese Cascade for bittering, and heaps of freshly picked wet hops for aroma and flavour.
half went into a cube, and half was pitched with a glass of yeast harvested from my previous brew.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
9 kg | JWM Traditional Ale Malt | |
0.8 kg | JWM Light Munich | |
0.75 kg | JWM Crystal 140 |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
150 g | Columbus (Tomahawk) (Pellet, 14.0AA%, 0mins) | |||
100 g | Columbus (Tomahawk) (Pellet, 14.0AA%, 5mins) | |||
100 g | Columbus (Tomahawk) (Pellet, 14.0AA%, 15mins) | |||
100 g | Cascade (Pellet, 5.5AA%, 60mins) |
Yeast
500 ml | Wyeast Labs 1272 - American Ale II |
Misc
1 tablet | Whirfloc |
46L Batch Size
Brew Details
- Original Gravity 1.054 (calc)
- Final Gravity 1.014 (calc)
- Bitterness 82.4 IBU
- Efficiency 75%
- Alcohol 5.2%
- Colour 21 EBC
- Batch Size 46L
Fermentation
- Primary 14 days
- Conditioning 4 days