1.4 lb 2 row pale
.1 lb Crystal 60L
3/20 oz cascade (7.5%) at pre boil (FWH)
3/20 oz cascade (7.5%) at 30 mins
3/20 oz cascade (7.5%) at 15 mins
Cooper's Ale Dry Yeast 7g
120 oz Reverse Osmosis Water
8+ oz Sears carbon filtered Water
Equipment: Mash tun (4qt pot w/lid, cheesecloth), Boil pot (8qt), Fermenter (1 Gallon Glass Growler), Airlock,
Hydrometer, Idophor, Thermometer, wort chiller (3 frozen 1/2L water bottles), strainer, funnel
Steps:
1) Prepare Mash tun
- Clean/boil bag
8:25am Ready to Brew
2) Prepare strike water. Using ratio 1.5 qt/lb, 2.25 qts water to 165 F
3) Temper in grains
8:34am Mashing begins
4) With thermometer, maintain mash temp: 152 F for 60 mins
8:45am Mash temperature is low 143 F
9:00am Put mash in 170 F oven (Mash raised to 145-152 F)
5) Stir mash every 15 mins
5) With 15 mins to go in mash, prepare sparge water: ~175 F at 6/5 ratio wort
boil to wort brew ratio, subtract strike water and yeast water and add in grain
loss water for: 2.5 qts water
9:28am Sparge ready
6) Measure mash water, dump some sparge water if needed and sparge
Comment: I did not measure the mash water. Need to get a measurement tool.
9:31am Tea bagging sparge
6b) Measure gravity
Extraction OG 1.039 at 74 F
7) Add hops if needed by recipe
3/20 oz Cascade 7.5%
8) Bring to rolling boil
9:42am Adding heat to begin boil
9) Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in
freezer until 95-105 F reached ~30 mins)
10:23am Yeast hydrating
10) Partial cover pot if at all
11) Add hops according to schedule
12) Sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel
10:47am Sanitizing with Iodophor 3ml per gallon
13) Finish boil at 60 mins, measure gravity
OG: 1.050 at 64 F
13b) Chill
11:04am Chilled to 79 F
14) Strain beer iinto fermenter
COMMENT: A lot of liquid was soaked up in the grains and lost to evaporation in boil. Really need a measurement tool (Ended up with a little less than 3/4 gallon of wort which turned out for the best since the 1/2" double walled blowoff tube did not fit the airlock)
15) Pitch yeast
11:11am Pitch yeast at 80F
16) Cap with airlock (blowoff tube into sanitizing solution)
11:25pm Fermentation full steam
11:09 am next day Krausen has fallen
10:17pm next day
9:39am 2 days later
