Brew 17 bottling

1.013 @45F

Equipment needed

Pre-brew day:
Ice maker
Bottles for freezing water
Air tight grain storage container

Brew day:
Grain crusher
Crockpot mash tun / Convection oven bowl
Nylon grain bag What size? 14x19?
Digital thermometer
Stirring spoon
5-6 qt sparge pot
4 qt pot steamer/strainer basket
8 qt boil pot
Ladle
2 gallon fermenter bucket
Hydrometer
Airlocks + stopper
Strainer
Digital scale
Sanitizer
Alcohol for airlock
Tub / sink for ice bath

Pre-bottle day:
Ice maker
Ice chest
Regular stopper

Bottle day:
Small priming sugar boil pot
Keg Bottle + tap
Auto-siphon
tubing

Shopping

Auto siphon
Drain stopper
Hop boil bag

Shopping

2.5G Water
2lb 2 oz 2-row
4 oz crystal 80 or 4 oz 2-row (depending on price)
Ale yeast

Brew 17: Pale Ale

Target abv:: 5
Target og: 1.048
Target size:1.5G
Grain
2lb 2oz Breiss 6row (74.375)
4 oz Breiss Cara 60 (8.5)
4 oz Whole Foods Rolled Oats (8)

Hops
Target ibu:40
1/2 oz hacker cascade fwh
1/2 oz hacker cascade 30 min
1/2 oz hacker cascade 15 min

Yeast
WLP060 White Labs American Ale Yeast Blend

Water
2.5 G Whole Foods spring water

Prepare ice bath in cooler.

Mash:
  Cooked oatmeal in microwave with 2 cups water for 3 minutes. Start mashing rest of grain at 151F. Mash 60 mins.
  Measure mash wort with hydrometer. (3.75 qts water strike 166F -- Mash started low ~135F added hot oatmeal brought it up to 149F)
  Lauter rest of grain. (5 qts sparge 175F)
  Combine mash, sparge, and steep water. Measure with hydrometer. Boil.

Boil:
  Begin rehydrating yeast and boil wort for 60-75 minutes

• OG: 1.042 @ 112F

Chill in ice bath

• Chilled to F

At desired brew temperature 68-70F, remove boil pot from bath. Reset temperature of cooler water to desired brew temperature.
Strain wort into fermenter. Pitch yeast. Move fermenter into cooler.