Oct 15, 2017

Brown Barrel

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"


2 comments:

THE MERKIN MAN said...

Added about one lb of dates to the small carboy in December. Bottling in early June with 4.4 oz of dextrose 4 a carbonation volume of 4.0

THE MERKIN MAN said...

Texas Monkey Killer = TMK