posted by Jon
Last Saturday Ryan W and I spent the afternoon/evening brewing and drinking. We sampled a bunch of IPA's and DIPA's that I had bought in Florida. We also sampled a few homebrews and 3 Floyd's Arctic Panzer Wolf, a DIPA brought to us by some new friends.
Our first batch was the November beer, called "Salma's Roast". "Salma's Roast" is a Brown Ale that will have ground coffee added in the secondary. It'll be a nice breakfast beer. The name is derived from my confidence in my new sanitizing procedures. I brined 10 chicken legs in my fermenter, sanitized it and then dumped in the wort. If my sanitizing procedures don't work, we're all getting salmonella.
12/3/11
3:15 2 Gal water heated
3:30 Water @ 165°, 1/2 lb chocolate malt, 1 lb crystal 60°L and 1/2 lb roasted barley steeped, heat turned off.
3:43 Water @ 162°, 1 lb flaked oats (forgotten with the other grains) steeped
4:48 Boil started, 1 oz Warrior hops added
5:33 1 tab Whilrfloc & 5 tsp yeast nutrient added
5:37 9 lbs light LME added
6:10 Flameout, 2 oz Willamette hops added
6:45 Yeast (WLP002) pitched @ 72°
O.G. = 1.057
After supper we hit the next batch, a Winter Warmer called "Ronnie's Legs". We added a quart jar of plums, with syrup, that Joy's mom had canned a few years ago.
7:05 2 Gal water heated
7:25 Water @ 165°. 1/2 lb Belgian Special "B", 1 lb chocolate malt and 1 lb Crystal 60°L added. Heat off.
8:00 Grains sparged with 1/2 Gal 155° water
8:38 Boil started, 3/4 oz Warrior hops added
9:10 9 lb light LME added
9:15 1 qt plum w/ syrup added
9:23 1 oz Fuggles (whole) hops,1 oz Willamette hops, 1 tab Whirlfloc, 5 tsp yeast nutrient and 2 lbs brown sugar added.
9:38 Flameout
11:30 Yeast pitched @ 72°
O.G. = 1.076
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