Kings Landing - Friday, January 26, 2018
Changed the recipe. Deleted the biscuit malt and went with 2 lbs. honey malt. I hope the sweetness from the honey malt will go with my hop additions. Changed the hop times. Will dry hop of course.
P.S. I didn't screw up this time. A milestone for me.
Ingredients
22 lbs. UCM 2 row
2 lbs. Honey malt
1 lb. corn sugar
2 ozs. choc malt - ( 400 L )
50 g Hallertauer @ 60 min.
35 g Chinook @ 60 min.
113 g Chinook @ 0 min.
56.70 g Chinook dry hop - ( day 7 )
50 g US-05
Water Profile -
CA - 108
MG - 21
S04 - 274
CI - 51
PH - 5.35 ( estimated )
O.G. - 1.053
F.G. - 1.008
% - 6
SRM - 7
BU - 35.7
NOTES
Pitched yeast at 5 pm. So much for saving time going 240 V. I need to get more organized between my mash tun and sparge tank. I have to turn the sparge tank on at least an hour before I turn the mash tun on as it is still 110 V. Bubbling away the next morning which is good. Slow though. Since I am not taking the temp probe apart just to sample it, I am just going with 2 ozs. of dry hops on day 6 - 7. If it isn't enough when I keg it, I will add an ounce to each keg for a few days before I add the gelatin. With these 3 brews I should have a good idea on a permanent recipe. I will have 2 weeks or so to figure out what specialty malts to buy. I want to brew my Storey Steamer beers in March.
Day 1 - 66 F. No wall heater on yet, waiting for it to really get going before I
need to turn the fridge on. 6 C outside.
Day 2 - Going like crazy. No wall heater on, but fridge is.
Day 4 - Slowed down. Wall heater on. -19 C outside.
Day 6 - Slowed down a lot. Dry hop today. Wish I could taste it.
Day 11 - Kegging day. Slight hop twang with a medium bitterness.
KEGGED ON FEB 4
Very hazy. Gelatin will fix that. Don't like it, tossed it.
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