Cavan Uncommon - Wednesday, August 28, 2019
Continuing my Amber AIPA brews to finish using these hops.
Ingredients
11 lbs. UCM
CaraMunich I - 8 ozs.
Honey Malt - 8 ozs.
Crystal 120 - 4 ozs.
UK Choc Malt - ( 300 L ) - 2 ozs.
20 g Columbus
56.70 g Cascade - Hop Stand at 180 F
US-05
PH - 5.42
Water Profile - Amber Balanced
O.G. - 1.052
F.G. -
% -
SRM - 10
BU - 40
Double mill the grains on the default setting of your 16 year old Valley Mill. It may help your efficiency from 70% to the normal 81%. Using notch 4 vastly decreases the mash recirculating so much that I can't walk away because it keeps rising. I looked at it and decided it didn't need a double mill. Some were milled too much and some were not. 16 years old now, so just keep using it.
BREW DAY NOTES
No disaster so far. Chiller in at 10 am. Yeast pitched @ 12 noon. Kind of warm though - 72 F.
NEXT DAY
Going real good. Aeration seems to be the key here with dry yeast compared to no aeration.
Day 4 - Slowing down a bit, but still lots of bubbles and swirling around stuff going on.
Day 5 - Same.
Day 8 - Still seeing bubbles. Keg when done.
Dry hop on Sunday, Sept. 8 - 1 oz. Cascade
Keg in a 5 gallon corny, use gelatin and when clear, transfer to 2 - 2 L pop bottles. Do a volume of 3 in one and a volume of 2.5 in the other one to see where I want to be with the volume vs level of carbonation for future beers during the winter. I want to use up all of my Beaus bottles and my plastic beer bottles which I have never used. If it works fine, I will save a lot of money on C02. They have to be kept warm and stood up at all times. Most likely will take 3 weeks to work right.
Comments