- 4# Maris otter
- .25# crystal 10
- .25# Vienna malt
- 60 minute boil
- .25oz centennial @ 30minutes
- .25oz centennial @ 15 minutes
- .5oz centennial @ 0 minutes
- 1 package rehydrated Nottingham yeast
- Single infusion mash at 149F for 60 minutes.
- Mash out at 170F for 20 minutes
|Shortly after being put on gas|
|On tap with stout #1 and the pumpkin ale|
|Towards the end of the keg. Very tasty|
10/17/2015: brew day. Used bigger mash bag, still kept anova directly in the water. Treated about 3.5 gallons of city water with campden. Strained out larger particles with fine mesh bag. Gravity after mash was brix 10.5. Gravity going into fermentor was 1.05. Starting fermentation at 60F. Hit the gravity properly. Recipe predicted 1.051 for 2.5 gallon batch size. It seems that the water was the problem.
10/20/2015: finally got a krausen this morning...
10/22/2015: gravity is about 1.013. Removed from temperature control.
10/25/2015: gravity is 1.01.
10/29/2015: kegged? Realized the lid had been mostly unscrewed since the last gravity check. Hopefully not screwed up too bad. Gravity was about 1.009.
11/18/2015: put on gas
11/19/2015: tasting. A little darker than I would have liked. A hazy golden color. Maybe it was oxidation? Floral smell with a hint of skunkiness and honey. Decent head retention and lacing. Fairly dry and crisp. Bit of sweetness perceived. Some breadiness in the flavor. Pretty good overall.
12/4/2015: tasting. Toast like aftertaste. Crisp, and it has cleared nicely. Hops contribute a slightly lemony flavor. Will be brewing again, maybe with different hops. Is a crowd pleaser though, as Joe likes it.
12/5/2015: keg kicked. 264oz served.