
Method: | All Grain |
5-15-11 - First brew after a long break (due to remodeling). Pretty easy brew day, I mashed in just before church at 154 and returned two hours later and the mash had dropped to 145. Even though the recipe I used was for 10 gallons, the relatively smaller amount of grains used bumped my efficiency up to 80% and I was able to collect 14.75 gallons at the proper pre-boil gravity. Fermented at 68 degrees, and it was over in 3-4 days due to the low gravity. I ended up fermenting the last 3.5 gallons in a corny keg, but I didnt provide a way for the pressure to vent properly so I may have stalled fermentation in the keg a little prematurely. This was the first to go on tap, and it still tastes just fine. I plan on serving this around 55 degrees, and possibly through the nitro tap to mimic a real ale cask.
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Grains | ||
14.00 pounds | 82.7% of grist | |
1.50 pounds | 8.9% of grist | |
0.75 pounds | 4.4% of grist | |
0.50 pounds | 3% of grist | |
0.19 pounds | 1.1% of grist | |
16.94 pounds | Total Grain Weight | 100% of grist |
Hops | ||
1.75 ounces |
4.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
7.9 AAUs |
1.75 ounces | Total Hop Weight | 7.9 AAUs |
Yeast | ||
Wyeast WY 1968 London ESB — Liquid — 2 L Starter |
Mash at 154 |
Primary: | 4 days @ 68° F |
Secondary: | 2 days @ 72° F |
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