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 66º 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"