The Slaughtered Lamb - Wednesday, Dec. 9, 2020
Just tossing this together and decided to use US-05 instead of a liquid yeast that definitely needs stepping up. Besides, I need to use this yeast as much as I can, bought it, use it.
5 lbs. Marris Otter
5 lbs. Canada 2 row
1 lb. Simpsons Crystal 40
6 ozs. Thomas Faucett 120
28 g Challenger at 60 min
36 g EKG at 10 min.
20 g EKG at 0 min.
US-05
Water Profile - Amber Balanced
No spring water with this as I am going with brewing salts and RO water.
O.G. - 1.046
F.G. -
% -
SRM - 9.4
BU - 27
BREW NOTES
The 2 qts. water/lb. of grain seemed to work well. However, I am not sure how the beer will turn out with a high ratio like this. It didn't seem to be overly thin when I mashed in. Will know around Xmas, but will be painting so it may sit longer than usual. Wort is clear and ready for yeast.
US-05 was pitched at 2:30 pm.
Next Day - Nothing the next morning. Not a lot of trub on the bottom of the fermenter which is good.
I do get a lot usually, but today was different. Maybe the 2 qts./lb. of grain water ratio? No
idea. The lager and Blonde Ale each had a ton of it.
Day 4 - Going good. 66 F. It is not going to get any warmer that it is now. I am okay with that. It will
be almost done by the time I need the ferm chamber for my Kolsch.
KEGGED ON DEC 30
I don't have a lot of luck using US-05 in this style of beer and especially blonde ales, ( never again ). I had left over grains and some hops, so I gave this a try. Well, I don't have high hopes for this beer, but with age it may be okay. Lagers forever. I think this will have a pastey/cardboard taste to it. I got this right from the carboy, so oxidation is not the reason. Just using this dry yeast instead of a good English liquid yeast. I will let it age, sample and if ok, I am going to hook up my stout faucet for serving. My last beer of this type for the next year or so. May make a stout sometime in the summer and will bottle condition it with of course proper yeast.
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