Info:
- Brewer: Chris
- Mash: single infusion
- Date: 6/13/2009
- Size: 5.25 gallon post-boil
Grain Bill:- 16lb Gambrinus organic pale malt
- 10oz Briess crystal 40L
- 8oz CaraPils
- 4oz Belgian Special B
- 1lb 8oz sucrose
Yeast:
Misc:- small amounts of gypsum, baking soda, and salt to the mash water
- yeast nutrient
- Irish moss
The Mash:- mash at 151F, hold for 60 minutes
- mash out to 170F, hold for 10 minutes
- sparge with 170F, collect 7.5 gallons
The Boil (90 minutes):- 2.0oz Zeus (16.4%) @ 70
- 0.5oz Centennial (9.7%) @ 20
- 1.0oz Cascade (4.5%) @ 15
- Irish moss @ 15
- 0.75oz Amarillo (5.0%) @ 10
- 0.7oz Summit (18.1%) @ 10
- 0.75oz Amarillo (5.0%) @ 5
- 0.5oz Cascade (4.5%) @ 5
- 0.7oz Summit (18.1%) @ 1
- sucrose @ 1
- Total: 127 IBU(ish)
The Finish:
- OG: 1.100 (it's imperial, right?)
Dry Hops:- 1.0oz Amarillo (5.0%)
- 0.5oz Cascade (4.5%)
- 0.5oz Centennial (9.7%)
- dry hops will be blended together and sit for 5 days in secondary
Info:
- Brewer: Chris
- Mash: single infusion
- Date: 6/12/2009
- Size: 5.5 gallon post-boil
Grain Bill:- 15lb Gambrinus organic pilsner malt
- 8oz Briess CaraPils
- 2oz Belgian Special B
- 2.5lb sucrose
Yeast:
Misc:- 2 tsp gypsum added to water at dough in
- a pinch of salt added to water at dough in
- these were done to adjust the pH and general water conditions because my water supply is on the soft side
The Mash:- dough in to 120, hold for 20 minutes
- raise by infusion to 153D, hold for 60 minutes
- raise by infusion to 170F, hold for 10 minutes
- sparge with 170F, collect 7.25 gallons
- Pre-boil gravity: 1.060
The Boil (90 minutes):- 0.5oz Zeus (16.4%) @ 70
- Irish moss @ 15
- 1.0oz Mt Hood (4.4%) @ 10
- sucrose @ 5
- 1.0oz Mt Hood (4.4%) @ 1
- Total: 30 IBU(ish)
The Finish:
