Manual Transmission
1.045 - 1.0??
??% ABV
37 IBU
Fermentables:
27 lb 2 row
4 lb Flaked Oats
Hops:
1oz Magnum (13.5% AA) - 60 Minutes
1oz Crystal (3.8% AA) - 30 Minutes
2oz Crystal (3.8%AA) - 15 Minutes
3oz Mosaic (12%AA) - 15 Minutes
3oz Mosaic (12% AA) - 0 Minutes
1oz Crystal (3.8% AA) - 0 Minutes
Water:
Same as River Bitter:
Ca - 115, Mg 14, Na 11, Cl 87, SO4 211,
Chloride / Sulfate Ratio - .41
+4ml Lactic Acid in Mash
Yeasts:
S-04
West Yorkshire
Windsor
US-05
Brew day Notes:
Strike 156 (11 gallons, but I got scared and thinned it out: 150-52 (about 12 gallons 1.55qt/lb - use this ratio next time for better estimation of temp loss))
Mash 150-152
Pre-boil 1.046 / 18.5 gallons
Post-boil 1.060 / 16.5 gallons
Dilution 1.045 / 20 gallons
Yeasts:
S-04
West Yorkshire
Windsor
US-05
Brew day Notes:
Strike 156 (11 gallons, but I got scared and thinned it out: 150-52 (about 12 gallons 1.55qt/lb - use this ratio next time for better estimation of temp loss))
Mash 150-152
Pre-boil 1.046 / 18.5 gallons
Post-boil 1.060 / 16.5 gallons
Dilution 1.045 / 20 gallons
8 comments:
Ingrid - Yorkshire
Bucket - S04
Cursed - Windsor
No Crap - US05
Bucket (S04) kegged. 1.011 4.5ABV
SO4 = New Indian Keg
US05 = Recycle 1.013 4.2% ABV
Windsor - Smiley 1.006: 5.1% ABV
Yorkshire Ingrid May have naturally carbonated. I pulled the hose is in week three or so. Apparently there’s been a lot of fermentation sense. It was very pressurized. Going to check it tomorrow.
Yorkshire Crab 1.006 mostly carbonated (cask like) 5.2% ABV
Yorkshire version was certainly the best one, but still this recipe needs a little work if it is going to be done again. The lower mash temperature did not give it the sweetness needed to stand up to bitterness (37 IBU).
I do like the oats, and may try this in another recipe (Brown ale, maybe a little bit of oat in Doomie).
Post a Comment