joshbrews.com
Linux and Beer Brews

2 lbs. Maris Otter Pale Malt
1 lbs. American 2-row Malt
1 lbs. Crystal Malt 10°L Malt
3.3 lbs. Briess Golden light liquid malt extract
1 oz. Northern Brewer (Whole, 8.00 %AA) boiled 60 min.
.75 oz. Cascade (Whole, 5.50 %AA) boiled 10 min.
1 oz. Fuggle (Whole, 4.75 %AA) boiled 4 min.
Yeast : WYeast 1028 London Ale

4 lbs grain – 1 gallon to 170F – should stabilize at 150-156F – let mash for 1 hour in Handi Masher. Sparged with 2 gallons 170F Water Through Handi Masher. Added Liquid malt to Wort and brought to boil. Added 1 oz Northern Brewer Hops. Boiled for 45 mins. Added 1tsp Irish Moss and 1tsp Wyeast Yeast Nutrient. Boiled 5 mins and added .75 oz Cascade Hops. Boiled 6 mins and added 1 oz Fuggle Hops. Boiled 4 mins and removed heat Placed Pot in Ice bath for 20 mins. Filled Carboy with 2.5 gallons of zepher hills water(cold) and strained wort into carboy. topped up with cold water to 5.5 gallon mark. Pitched Yeast starter, attached Blow off tube and placed carboy into freezer. Total volume with starter is at 6 gallons. I am estimating Mash efficiency at around 50%.

Smack pack fully expanded.

Activated Wyeast 1028 London ale yeast Propigator smack pack. (1347341 or 1247421 Lot No?) Mfg 12 Dec 2006

Fermentation really rocking along now. visible CO2 bubbles coming up side of carboy. Clumps of Flocculated yeast swirling around, being lifted to top by bubbles and falling back down.

Fermentation now very active. Sanitizing solution in blow off bucket now brown from foam.

Bubbles now coming from blow off tube 2 per second.

Bubbles now coming out of blow off tube.. very slowly.

Ring of foam now around neck of carboy.

No visible fermentation activity.

Brewing for the day completed. Wort OG 1.056 @ 74F; Corrected OG is @ 1.057; Pitched Starter. Forgot to add Irish Moss to Boil. hope it clears ok when I bottle.