Difference between revisions of "Batch 1"
| Line 3: | Line 3: | ||
* 1 can (3.3 lbs) of light malt extract | * 1 can (3.3 lbs) of light malt extract | ||
* 1 can (3.3 lbs) of dark malt extract | * 1 can (3.3 lbs) of dark malt extract | ||
| − | * 1 packet of | + | * 1 packet of Safbrew T-58 yeast |
* 1 oz Fuggle hops pellets | * 1 oz Fuggle hops pellets | ||
* 1 oz Bramling cross hops pellets | * 1 oz Bramling cross hops pellets | ||
| Line 9: | Line 9: | ||
This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did. | This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did. | ||
| + | |||
| + | We added the bramling cross hops for the full hour, and the fuggle for the last 15 minutes. The irish moss went in at the half-hour mark. The boil was a full hour. We cooled the wort to about 90 degrees before adding cold water to bring it up to 5 gallons. Pitched the yeast at about 86 degrees. Fermented in the primary for about a week, then in secondary for two. Added 1 cup of priming sugar at bottling. Conditioning in the bottle helped a lot, as the earlier bottles were pretty harsh, but the later bottles were very nice. Definitely wanted to sit for at least 3 weeks before drinking. | ||
The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor. | The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor. | ||
Revision as of 16:39, 17 October 2009
Ingredients:
- 1 can (3.3 lbs) of light malt extract
- 1 can (3.3 lbs) of dark malt extract
- 1 packet of Safbrew T-58 yeast
- 1 oz Fuggle hops pellets
- 1 oz Bramling cross hops pellets
- 1 tsp irish moss
This was my first batch of beer. My Dad and I started it together, though we forgot to check the specific gravity when we did.
We added the bramling cross hops for the full hour, and the fuggle for the last 15 minutes. The irish moss went in at the half-hour mark. The boil was a full hour. We cooled the wort to about 90 degrees before adding cold water to bring it up to 5 gallons. Pitched the yeast at about 86 degrees. Fermented in the primary for about a week, then in secondary for two. Added 1 cup of priming sugar at bottling. Conditioning in the bottle helped a lot, as the earlier bottles were pretty harsh, but the later bottles were very nice. Definitely wanted to sit for at least 3 weeks before drinking.
The beer turned out pretty good, though I don't like one of the flavors. Apparently it's the yeast that added that flavor, because if the beer is left to settle, and I'm careful about pouring, I can minimize that flavor.
