June 5, 2007

Recipe update

Category: Bitter 4 — Josh @ 9:40 pm

I finished brewing and pitched the yeast last night on my latest variation of bitter (Bitter 4).

3 lbs. Maris Otter Pale Malt
.5 lbs. 10°L Crystal Malt
.5 lbs Munich Malt
.25 lbs Cara-Pils
3.3 lbs. Briess Pilsen light liquid malt extract
1 lbs Corn Sugar
.5 lbs honey

1 oz Northern Brewer 60 mins
.5 oz Kent Goldings (whole) 30 mins
.5 oz Kent Goldings (whole) 15 mins
1 tsp irish moss 15 mins
1/2 tsp Wyeast nutrient 15 mins (Dissolved in 1 cup warm water)
1 oz Cascade (whole) 10 mins
Added Honey and Corn Sugar @ 10 mins
.5 oz Kent Goldings (whole) 5 mins
.5 oz Ken Goldings (whole) 1 min

Initial mashin with 1 gallon of 168F water, but the mash settled at 144F. I ended up adding almost 2 quarts of 200F water in stages to get it up to 155F. I lost power when I was getting ready to sparge, so my sparge water was not up to temp. I opted to wait until the power came back on. The grains ended up mashing for 2 hours until I had a chance to sparge. The grain temp before I sparged was 138F I started at 155 F 2 hours earlier. I collected 11 quarts of wort from the mash, FG was 1.042 @ 82F (1.044 Corrected).

After the boil I let the wort cool in an ice bath, sparged, added 2.5 gallon of water, piched yeast and aerated the wort. Then I topped up the carboy with another gallon of water. I used WD brand spring water for everything, but ended up using a little tap water because I did not want to use up the water I had chilled in the fridge which I was saving for the carboy. I used .5 tsp of gypsum in the mash water and .5 tsp in the sparge water. The OG of the wort after pitching the yeast was 1.045@ 68F.

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