Play by play of Caspian, Batch 22 and The Queen's Rye:
Caspian (Robust Porter)
7/18/11
6:15 2 Gal Water heated
6:35 Water @ 155° 1/2 lb British chocolate, 1 lb Crystal 60L°, 1/2 lb roasted barley steeped for 30 min
7:05 Grains sparged with 1/2 gal 170° water
7:25 1 lb light DME and 6.6 lb light LME added
7:41 Boil started, 1 oz Nugget hops added
8:26 1 oz Centennial and 1 oz Willamette hops, 1 tsp yeast nutrient and 1 tsp Irish moss added
8:41 Flameout, 1 oz Centennial hops added
9:25 WLP002 English ale yeast (3rd gen) pitched @79°. O.G. = 1.055
7/28/11
Racked to secondary. S.G. = 1.013
8/3/11
Bottled. S.G. = 1.010
Batch 22 (Imperial Stout)
7/30/11
6:00 2 Gal Water heated
6:40 Water @ 155° 1/2 lb American chocolate, 1/2 lb Belgian Special "B", 1 lb flaked oats, 1/2 lb Crystal 80L°, 1 lb roasted barley steeped for 30 min
7:10 Grains sparged with 1/2 gal 155° water
7:45 2 lb amber Belgian candi sugar and 12 lb light LME added
8:10 Boil started, .65 oz Nugget hops added
8:40 .75 oz Magnum and 2 oz Nugget hops added
8:55 .25 lb maple syrup, .60 lb molasses, 1 stick brewer's licorice, 7 oz toasted coconut, 1.8 oz grated ginger, 2 chipotle peppers, 2.5 vanilla beans, 1 tsp yeast nutrient and 1 tsp Irish moss added
9:05 1 oz Centennial hops added
8:41 Flameout
8:00 AM WLP002 English ale yeast (3rd gen) pitched @83°. O.G. = 1.097
8/18/11
Racked to secondary. S.G. = 1.022
The Queen's Rye (RyePA)
8/26/11
7:02 1 1/2 Gal Water heated
7:25 Water @ 155° 1 lb Rye malt, 1 lb Flaked rye, 1 lb Crystal 60L°, 1/2 lb CaraPils steeped for 45 min
8:10 Grains sparged with 1/2 gal 155° water
8:14 1 lb Dark Belgian candi sugar added
8:30 6.6 lb light LME added
8:41 Boil started, 1 oz Warrior hops added
9:11 1 oz Warrior hops added
9:26 1 oz Centennial, 1 oz Ahtanum and 1 oz Willamette hops, 1 tsp yeast nutrient and 1 tsp Irish moss added
9:41 Flameout, 1/2 oz Centennial, 1 oz Ahtanum and 1oz Willamette hops added
10:42 WLP001 American ale yeast (2nd gen) pitched @76°. O.G. = 1.062
boring.....
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