Difference between revisions of "Subiir 6"

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==Dates==
==Dates==
Brewed: June 19th
*Brewed: June 19th
To be bottled: July 10th
*To be bottled: July 10th
To be drunk: July 31st
*To be drunk: July 31st


==Ingredients==
==Ingredients==

Revision as of 16:18, 19 June 2013

Dates

  • Brewed: June 19th
  • To be bottled: July 10th
  • To be drunk: July 31st

Ingredients

Grains

  • Crystal 80, 3/4pounds (12 oz)
  • Special roast, 1/4 pounds (4 oz)
  • Pacific Northwest Pale Ale Malt, 11lbs

Hops

  • Magnum 16.4%. 2oz. 1oz used as bittering hops during boils, 1oz for dryhopping.
  • Centennial 10.1%. 2oz. Both used during boil. Added in 2 steps.

Water ~9gl used. Expecting ~8gl yield

Process

  • Setup gear, fill main pot (6.5gl) and 2nd pot (2.5gl) with water.
    • Insert bag with all the domestic two-row grain into main pot
    • Insert specialty grains into 2nd pot.
  • Bring both mashes to 65 degrees c. Stabilize temperature in both. Let main-mash sit for 60 minutes, 2nd pot for 30 minutes.
  • Take out grains of main pot and place on top of pot. Take contents of 2nd pot and pour over.
  • Squeeze out as much of the wort as possible, into main pot.
  • Bring main pot (now containing all the wort) to a boil.
  • When boiling:
    • 40 minutes in, add 1oz Magnum
    • 45 minutes in, add 1oz centennial
    • 55 minutes in, add 1oz centennial
    • 60 minutes in, stop boil and remove hops.
  • Add to fermenters.
  • ~10 days into the fermentation add 1oz Magnum.
  • ~21 days into fermentation, bottle them.
  • Ready to drink ~21 days later.