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- Brewed: June 19th
- To be bottled: July 10th
- To be drunk: July 31st
- Crystal 80, 3/4pounds (12 oz)
- Special roast, 1/4 pounds (4 oz)
- Pacific Northwest Pale Ale Malt, 11lbs
- 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
- 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.
- Circumstances had us let the hops sit in the wort for 1 hour after boil was done.
- Add to fermenters.
- ~10 days into the fermentation add 1oz Magnum.
- ~21 days into fermentation, bottle them.
- Priming sugar for all 8gls: ~200ml dextrose (~6.8oz)
- Ready to drink ~21 days later.
Beer not as good as Subiir standard. Marc and Morten not sure if comfortable asking for donations for it. General points:
- Not a lot of body. More specialty malts, malts in general?
- Too hoppy. Just get them hops out of the wort in time, yo!
- Fermented 3 weeks over-time. Maybe a bi-taste?