| Check | Time | Step |
| |
1-2 Days Before Brewing |
Make Yeast Starter: American Ale (Wyeast Labs #1056) [Starter 500 ml] |
| |
12/28/2006 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.61 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 11.00 lb |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
| 0.50 lb |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
5 min |
Mash Ingredients
Acid Rest: Add 16.10 qt of water at 98.0 F |
| |
15 min |
- Hold mash at 95.0 F for 15 min |
| |
5 min |
Protein Rest: Add 0.00 qt of water at 122.0 F |
| |
15 min |
- Hold mash at 122.0 F for 15 min |
| |
5 min |
Gluten Rest: Add 0.00 qt of water at 131.0 F |
| |
15 min |
- Hold mash at 131.0 F for 15 min |
| |
5 min |
Beta Rest: Add 0.00 qt of water at 144.0 F |
| |
30 min |
- Hold mash at 144.0 F for 30 min |
| |
5 min |
Full Beta Rest: Add 0.00 qt of water at 148.0 F |
| |
60 min |
- Hold mash at 148.0 F for 60 min |
| |
6 min |
Mashout: Add 0.00 qt of water at 165.0 F |
| |
15 min |
- Hold mash at 165.0 F for 15 min |
| |
-- |
Sparge with 4.59 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 7.23 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.048 SG with all grains/extracts added |
| |
Boil for 90 min |
Start to Boil. |
| |
75 min into boil |
Add 1.00 items Servomyces Yeast Nutrient (Boil 15.0 min) |
| |
80 min into boil |
Add 7.00 oz Amarillo [9.00%] (10 min) |
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 6.00 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
American Ale (Wyeast Labs #1056) [Starter 500 ml] |
Yeast-Ale |
|
| |
12/28/2006 |
Measure Original Gravity: ________ (Estimate: 1.058 SG) |
| |
12/28/2006 |
Measure Batch Volume: ________ (Estimate: 6.00 gal) |
| |
5 days |
Ferment in primary for 5 days at 58.0 F |
| |
1/2/2007 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
1/9/2007 |
Measure Final Gravity: ________ (Estimate: 1.014 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.5 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
2/6/2007 |
Sample and enjoy! |