Brew Day - October 14, 2009
3 Dog IPA
This is another hoppy Canadian IPA. All Chinook hops. Pretty bitter, at least the sample was from the conical when I dropped some yeast out. I use dry yeast, so I drop it to get clear beer when I keg. I crash cooled it a few days ago and it should be ready to keg by October 28.
15 Gallons
27.50 lbs. Canada Malting 2-row
2 lbs. Flaked Barley
1 lb. Bairds Crystal ( 75 L )
1 lb. Corn Sugar
86 grams Chinook ( 11.4% AA ) 60 minutes
56 grams Chinook ( 11.4% AA ) 10 minutes
56 grams Chinook ( 11.4% AA ) 0 minutes
40 grams Nottingham
O.G. - 1.062
F.G. - 1.010
% - 6.8
SRM - 6.7
BU - 68
It is around 4-5C now and that is as cold as the fridge will get 14 gallons of beer. Even then, the fridge is on a lot. It is an old fridge and I hope it lasts awhile. If crash cooling doesn't do much to clear the beer, I'll just unplug it for the winter. I may even have to move it to my beer room where there is a wall heater. Hopefully, that won't happen until Jan - Feb gets here. Burrr.... not looking forward to that.
This is another hoppy Canadian IPA. All Chinook hops. Pretty bitter, at least the sample was from the conical when I dropped some yeast out. I use dry yeast, so I drop it to get clear beer when I keg. I crash cooled it a few days ago and it should be ready to keg by October 28.
15 Gallons
27.50 lbs. Canada Malting 2-row
2 lbs. Flaked Barley
1 lb. Bairds Crystal ( 75 L )
1 lb. Corn Sugar
86 grams Chinook ( 11.4% AA ) 60 minutes
56 grams Chinook ( 11.4% AA ) 10 minutes
56 grams Chinook ( 11.4% AA ) 0 minutes
40 grams Nottingham
O.G. - 1.062
F.G. - 1.010
% - 6.8
SRM - 6.7
BU - 68
It is around 4-5C now and that is as cold as the fridge will get 14 gallons of beer. Even then, the fridge is on a lot. It is an old fridge and I hope it lasts awhile. If crash cooling doesn't do much to clear the beer, I'll just unplug it for the winter. I may even have to move it to my beer room where there is a wall heater. Hopefully, that won't happen until Jan - Feb gets here. Burrr.... not looking forward to that.
Comments