2.5kg Maris Otter
1 1.5kg can EDME Â light malt extract
14g Northern Brewer @ 60 mins
14g Willamette @ 20 mins
14g Nelson Sauvin @ 5 mins
11g Sachet of Danstar Windsor yeast
Mashed in with 7L water, miscalculating the strike water temp, and hitting 75 degrees instead of 65. Â This lasted 25 minutes, until the first temperature check. Â At this point, added 1.5L of tap water, bringing the temp down to 67 degrees. Â Allowed mash to progress, hitting 65.5 after the next 20 minutes. Â Mash finished at 70 minutes with iodine test showing full conversion. Â Sparged through sieve. Â First runnings of 5 L. Â Topped back up for second batch from boiled kettle x2 topped up with cold, total of 3L. Â Came out to 66 degrees. Â Left for 20 minutes. Â Second runnings of 3L. Â Brought 8L to boil, added hops as scheduled. Â At flameout, added the can of malt extract. Â Strained into fermenter containing 5L tap water, topped up to 20L. Â Left outside for 1.25 hours to cool. Â Pitched yeast.
|Weight(oz.)||Alpha Acid (%)||Boil Time(min)||IBU|
6/11/2010: Racked, leaving behind 1L trub.Â Topped up with 4L cold water to bring to 23L.
8/11/2010: Bulk primed with 100g of sucrose and bottled with David Blundy.