Brown Barrel Beer
The Central Skaruutinizer1.046 - 1.002
11 IBU
5.7 % ABV
Malts:
25 lb Canadian Malting 2-row (79.4%)
4lb Dark Munich (12.7%)
1 lb 80L Crystal Malt (3.2%)
1 lb Melanoiden (3.2%)
8 oz Chocolate Malt (1.6%)
Hops:
1 oz Pilgrim (9.1%AA) - 60 minutes
Water:
Crawford Water with 4ml Lactic Acid in Mash (Ph 5.4)
Yeast:
US05 - One satchet per fermenter, then to Barrel while still active -- around 66ยบ ambient
Brewday Notes:
Strike Temp: 153
Mash Temp: 154
First Runnings: 1.088 / 6 gal
Total Boil: 1.047 / 19 gal
Post Boil: 1.055 / 17.25 gal
New Vol 1: 1.051 / 18 gal
New Vol 2: 1.046 / 19 gal
Adjusted mill rollers to .38 -- still too fine. Mash circulation stuck at the end (not immediately like last time). Adjust to .40 before next brew.
Notes:
11.5.17: Beer Racked to Barrel -- Leftover in Small Carboy with TEX
11.5.18: Beer kegged (2), with the remainder bottled @ 4.25 volumes -- Labled "SKA"
