Ingredients:
Domestic Pale Malt, 2.4-4L, 10 lbs.
Wyerman Light Munich, 6.5L, 1 lb.
Wyerman Cara Amber, 25-35L, 1 lb.
Domestic Crystal Malt, 120L, 1 lb.
Centenial, 1 oz, pellets
Amarillo, 1 oz, pellets
UK Kent Golding, 1 oz, pellets
Wyeast 1056
2 pint standard starter (1 pint water per 1/2 c. DME)
Mash:
150 degrees Fahrenheit, 60 minutes
?? qt. Water/lb. Grain
Pre Boil Volume/OG, FG
?? gal
OG: 1.0469
FG: 1.0832
Gravity @ Bottling: 1.0231
NOTES:
Brewed thanksgiving weekend sometime. No idea how much water I used to mash. I haven’t quite figured out that, “initial infusion equation” given by John Palmer on page 194, of his second edition, How to Brew. To reach the low mash temperature of 150 degrees was a stretched miracle and ended up maxing out my tun. As such, I have absolutely no idea what the volume of wort I had was either. Any guess was loosely based upon calculations from a friend, based on my measurements, as to how high up the five gallons of liquid would come up to on my 15 gallon, heavy duty, restaurant style, aluminum brew pot. But enough mumbo jumbo. Obviously my method is flawed. Cheers!
TASTING NOTES:
this beer is bitter. it smells sweet. it tastes bitter but a warm sweetness resides, lingering from sip to sip. i dont know what else to say. my palate is uneducated.
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