4.5 kg JW ale
\n250 g crystal
\n650 g munich
\n250 g cara
\n200 g choc
\n150 g carafa special I
\n150 g rolled oats
\n21 g Northern Brewer @ 60 mins, 9.1%AA for 24 IBU
\n12 g Chinook @ 60 mins, 13.3%AA for 20 IBU
\n12 g Perle @ 15 mins, 6.3%AA for 5 IBU
\n16 g East Kent Goldings, 4.6%AA for 2 IBU<\/p>\n
1\/2 Whirlfloc tab (Irish Moss) at 15 minutes.<\/p>\n
Danstar Nottingham yeast<\/p>\n
Mashed in with 77\u00b0C water, resulting in a 68-69\u00b0C mash. Super stuck sparge, despite raising the liquor temp up to around 80\u00b0C, then ended up doing a batch sparge by scooping the thin part of the mash into a sieve on top of the fermenter. So there’ll be a lot of flour that made it through on this one. OG 1.050<\/p>\n
2017-04-30: Racked (22 L beer obtained, so 1 L lost to trub, unsurprisingly), bulk primed with 132 g sucrose, bottled.<\/p>\n","protected":false},"excerpt":{"rendered":"
4.5 kg JW ale 250 g crystal 650 g munich 250 g cara 200 g choc 150 g carafa special I 150 g rolled oats 21 g Northern Brewer @ 60 mins, 9.1%AA for 24 IBU 12 g Chinook @ … Continue reading