Lamb & Slaughter - February 21, 2017
Phase 3 of my water profile. If this doesn't clear, I am not sure what to do next.
21 lbs. 2 row
2 lbs. Bairds Carastan ( 34 L )
2 lbs. TWF
85 grams EKG - 5.1% AA - @ 60 min
Wyeast 1318 London Ale III - Yeast pitched @ 12:30 pm.
50/50 RO/WELL mash & sparge.
O.G - 1.048 - 79%
F.G. -
% -
SRM - 6
BU 25
I brewed this recipe many years ago and it usually turned out okay. Just when I brewed a lower srm beer was when I got into trouble. My alkinitity in my well water is very high - 250 ppm. Hopefully, cutting it with RO water brings it down to an acceptable level where I don't get a harsh carb bite taste after 2 weeks in the keg. Even if I get my alkinitity down, I still need to work on my PH. I don't want to buy a PH meter just to use once, so hit and miss it is. Nice colour with the carastan malt.
FERMENTATION NOTES
Next Day - Going like crazy. Sounds like a machine gun, tat, tat, tat... 66 F.
Day 6 - Slowed down a lot. Can keg by Sunday, March 6, but not in a hurry. I bought some water salts and will go with 100% RO water for a 2 row only beer to see if using the salts will result in a beer that will clear.
TASTING NOTES
I used too much carastan malt. It has that homemade crystal malt flavour that I don't like. It may go away in time though. It is starting to clear after 10 days with gelatin. Still not as clear as it should be.
TASTED LIKE ASS - TOSSED IT OUT
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