9. Rob’s Light

Brewed on: 27/8/06
Bottled on: 3/8/06

Ingredients:

  • 1.1 kg light dried malt extract
  • 150g maltodextrin
  • 250 g Crystal Malt, cracked, steeped
  • 10g Golden Cluster hop pellets @ 45 minutes
  • 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ 15 minutes
  • 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ flameout
  • Saflager S-23 yeast

Method:
To 2L water, added the crystal, keept at 70° for 15 minutes, strained, squeezed, sparged, added to malt, maltodextrin which had been dissolved in 3L water. Brought to light boil, added hops and corriander as directed. Added to fermenter that had 15L cold water in it, topped up to 23L, was 22°C or so. Pitched yeast, put in cupboard which is currently at 16°C so the temp should tend to this.Numbers:
Original Gravity: 1.032
Specific Gravity 29/8/06: 1.014

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