Difference between revisions of "Batch 6"
From UtterChaos
(How we started the redhead yesterday) |
m (updated date to reflect when the beer was actually started.) |
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* 1 cup of priming sugar | * 1 cup of priming sugar | ||
| − | Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -[[User:Morrigu|Morrigu]] 18:41, | + | Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -[[User:Morrigu|Morrigu]] 18:41, 15 February 2010 (EST) |
IG: 1.050 @ 74F = 1.051 @ 68F | IG: 1.050 @ 74F = 1.051 @ 68F | ||
Revision as of 19:42, 16 February 2010
Redhead Ale
Ingredients:
- 1 can (3.3 lbs) light malt extract
- 1 can (3.3 lbs) amber malt extract
- 1 tube White Labs Dry English Ale yeast
- 1 oz fuggle hops pellets
- 1 oz soverign hops pellets
- 1 tsp irish moss
- 1 cup of priming sugar
Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -Morrigu 18:41, 15 February 2010 (EST)
IG: 1.050 @ 74F = 1.051 @ 68F
