The second go ’round for the Big Red Truck. All grain this time.
OG reading was a bit high for the style. BeerTools predicted an OG of 1.051. This one clocked in at 1.058...well out of style guidelines. Must have been the honey. Next time, I’ll adjust the grain bill to bring down the gravity.
24 hours after pitching the yeast and the fermenter is bubbling like crazy (August 21, 2006).
Racked to keg and put into the refrigerator. Will do a slow force carbonate over the next week as it ages (September 2, 2006).
Force carbonation is still in process. I jump-started it a bit with a good minute of shaking with the CO2 cranked up. Early tasting impression: malty. Very malty. Not your typical crisp blonde ale, but I like it just the same. The Munich definately contributes to the creamy mouthfeel and malty profile. Bitterness is present but not overpowering. Much better that the extract version. We’ll see how this one plays out - still early in the game... (September 8, 2006).
Clarified a bit by the fourth week in the keg - still some chill haze, however. Overall impression:
Notes for next time: up the NB hops for bittering a touch and see about adding some polycar or isenglass finings (October 11, 2006).
|7.50 pounds||American Pale Malt (2-Row)||78.9%|
|2.00 pounds||German Light Munich Malt||21.1%|
|9.50 pounds||Total Grain Weight||100%|
|1 tsp.||Gypsum||60 minutes|
|1/8 tsp.||Super Irish Moss||15 minutes|
|0.75 ounces||Northern Brewer||60 min||8.2%|
|0.13 ounces||Northern Brewer||15 min||8.2%|
|0.13 ounces||Northern Brewer||3 min||8.2%|
|1.00 ounces||Total Hop Weight|
|California Ale V||White Labs||Liquid||35ml|
|Dough In||Mix grain with 5 quarts of water||152° F||5 min.|
|Mash||Single infusion, stirring every 20 minutes||152° F||60 min.|
|Sparge 1||Inital batch sparge with 1.5 gallons of water||168° F||15 min.|
|Sparge 2||Final batch sparge with 2.5 gallons of water||168° F||15 min.|
|Strike Water Amount:||3.2|
|Strike Water Temperature:|
|Sparge Water Amount:||4.3|
|Sparge Water Temperature:|
|OG:||1.058 / 14.3° P|
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