Lamb and Slaughter - Robobrew, Monday, June 21, 2021

Robobrew

A one off brew. I will do an overnight carb and serve with C02 but it won't be carbonated very much. I did this a year or so ago with my Maggie Mild and it was good.

Ingredients

9 lbs. CMC - ( last time using this as a base malt for this style of beer )

10 ozs. Crystal 150

6 ozs. Victory

1.25 ozs. Roast Barley

14 g Challenger at 60 min.

14 g Challenger at 40 min.

1 oz. EKG at 1 min.

S04

O.G. - 1.038

F.G. -  1.006

% -      4.4

SRM - 12

BU - 25.7

It is a good idea when you set the temp on the Robobrew, to turn on the elements, duh!!! I also noticed the Robobrew's boil was showing 219 F. What did I mash at? I better calibrate it again and check it during the mash now and always.

                                                        RE-CALIBRATED MR. ROBOBREW

                                                     FERMENTATION NOTES

Yeast pitched @ 12 pm. The fridge is kind of slow to cool down, but the freezer is cold, so all is good.

Wort was 70 F.

Next morning - Not much, but starting at around 8 am.

Day 2 - Going well in the afternoon.

Day 3 - Blowing krausen out of the hose. 66 F - 68 F.

Day 4 - Almost done, just like the yeast manufacturer said. Will let it sit until my HD ipa is done.

             I may move it, but being only on day 4 and it is summer, I will leave it there and go with

            what the temp is needed for my ipa.

Day 5 - Bubbling every 30 seconds. I am moving it on the bench to get it out from my IPA that

             will be brewed on June 27.

                                           KEGGED ON JUNE 30 - 8 DAYS

Basement was 80 F, so I thought it needed this to get to a cold place. It was done anyway. Yea, I can taste the S-04 now but it kind of went away when I tasted it cold and uncarbed 2 days later. Taste is fine, not sure if I will brew it again or not. Wonderful colour though. If I do brew it again, it will be in the late fall or early winter. Never use S04 yeast again, god, it just sucks.