I made some changes this time around:
We’ll see how it works out...
Racked to primary and pitched yeast from a starter (March 18, 2007). Racked to secondary, adding dry hop addition (March 25, 2007).
Racked to keg and began conditioning process. It will be ready to tap by May 5, just in time for the Big Beer Brew Day (March 31, 2007). Will cold condition beginning April 21, 2007.
Recipe turned out to be excellent. I will brew the exact one again and compare tasting notes. Keg tapped out in early June. Beer was brilliantly clear by then - about four weeks of cold conditioning did the trick. (June 10, 2007).
|8.00 pounds||American Pale Malt (2-Row)||80%|
|1.00 pounds||German Dark Munich Malt||10%|
|1.00 pounds||American Dextrin (Cara-Pils) Malt||10%|
|10.00 pounds||Total Grain Weight||100%|
|0.50 pounds||Dark Brown Sugar|
|1 tbsp.||PH Sabilizer||60 minutes|
|1 tsp.||Gypsum||60 minutes|
|1/8 tsp.||Super Irish Moss||15 minutes|
|1.50 ounces||Cascade||60 min||5.8%|
|0.50 ounces||Cascade||15 min||5.8%|
|0.50 ounces||Cascade||5 min||5.8%|
|0.50 ounces||Cascade||0 min||5.8%|
|3.00 ounces||Total Hop Weight|
|Strike Water Amount:||3.3|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|OG:||1.052 / 12.9° P|
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