Batch 11 - Revision history

Morrigu: updated notes after bottling

2010-09-28T02:38:18Z

updated notes after bottling

← Older revision		Revision as of 02:38, 28 September 2010
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	IG: 1.052 @ 86F = 1.055 @ 68F		IG: 1.052 @ 86F = 1.055 @ 68F

			Racked to secondary. Some off flavors, but still good. -[[User:Morrigu\|Morrigu]] 14 September 2010

			Bottled. Good flavor and color. Off flavors are gone. -[[User:Morrigu\|Morrigu]] 27 September 2010

			FSG: 1.014 @ 74F = 1.015 @ 68F = 5.24% ABV

	Started with [[User:Chadius\|Chadius]]		Started with [[User:Chadius\|Chadius]]
			Bottled with Anne

Morrigu at 23:44, 6 September 2010

2010-09-06T23:44:04Z

← Older revision		Revision as of 23:44, 6 September 2010
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	~~I want to make another really big beer, but this time without the spices.~~		=Redhead Ale w/grains=

	* 6.~~6 lbs (2 cans) extra light lme~~		==Ingredients:==
	* 6.6 lbs ~~(2 cans~~) light ~~lme~~
	* 3.3 lbs ~~(1 can~~) ~~Amber lme~~		Trying again, I'm going to start with the basic RedHead recipe and try adding some fresh malt to give it better color and refine the flavor a bit more. Same as last time, which I screwed up by shocking it after bottling.
	* 2~~.5 oz Fuggle hops~~
	* 2.5 oz Soverign hops		* 1 can (3.3 lbs) light liquid malt extract
	* 2 oz ~~Spalt hops~~		* 1 can (3.3 lbs) amber liquid malt extract
	* ~~2 tubes~~ White Labs yeast ~~(007 or 099)~~		* 1/2 lbs Cara Red malt
	* 1 ~~packet champagne yeast~~		* 2 oz black patent malt
			* 1 tube White Labs Dry English Ale yeast
			* 1 oz fuggle hops pellets
			* 1 oz soverign hops pellets
	* 1 tsp irish moss		* 1 tsp irish moss
	* 5 oz priming sugar or 1 ~~cup light DME~~		* 5 oz. priming sugar

			Brought ~1 gallon of water to 160F, removed from heat, added grains and soaked for 45 minutes. Brought ~2 gallons of water to a boil, removed from heat, added LME and wort from the soaked grains. Returned to heat, brought to 180F, added soverign hops and started a 1 hour timer. At 30 minutes, added the irish moss. At 15 minutes remaining added the fuggle hops pellets. Cooled in a sink of water to ~100F. Poured into primary and added cold water to bring volume up to 5 gallons. Pitched at 86F. -[[User:Morrigu\|Morrigu]] 18:44, 6 September 2010 (EST)

			IG: 1.052 @ 86F = 1.055 @ 68F

	~~I'm hoping to make a really big beer, coming up around 10% alcohol, but without the spices and associated flavors from that. I'll probably go~~ with ~~more different kinds of malt and hops, but still want to stick with around 8oz hops and the 4 basic ingredients in beer. Ok, I'll probably add a clarifier too.~~		Started with [[User:Chadius\|Chadius]]

Morrigu at 19:54, 13 August 2010

2010-08-13T19:54:12Z

← Older revision		Revision as of 19:54, 13 August 2010
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	* 6.6 lbs (2 cans) light lme		* 6.6 lbs (2 cans) light lme
	* 3.3 lbs (1 can) Amber lme		* 3.3 lbs (1 can) Amber lme
	* 1 lbs crystal 40 malt
	* 1/2 lbs munich I malt
	* 2 oz black patent malt
	* 2 oz roasted barley malt
	* 2 oz smoked cherry malt
	* 2.5 oz Fuggle hops		* 2.5 oz Fuggle hops
	* 2.5 oz Soverign hops		* 2.5 oz Soverign hops
	* 2 oz Spalt hops		* 2 oz Spalt hops
	* 2 tubes White Labs yeast (~~probably~~ 007)		* 2 tubes White Labs yeast (007 or 099)
	* 1 packet champagne yeast		* 1 packet champagne yeast
	* 1 tsp irish moss		* 1 tsp irish moss
	* 1 cup light ~~dme (priming)~~		* 5 oz priming sugar or 1 cup light DME

	I'm hoping to make a really big beer, coming up around 10% alcohol, but without the spices and associated flavors from that. I'll probably go with more different kinds of malt and hops, but still want to stick with around 8oz hops and the 4 basic ingredients in beer. Ok, I'll probably add a clarifier too.		I'm hoping to make a really big beer, coming up around 10% alcohol, but without the spices and associated flavors from that. I'll probably go with more different kinds of malt and hops, but still want to stick with around 8oz hops and the 4 basic ingredients in beer. Ok, I'll probably add a clarifier too.

Morrigu: Moving beers around since I'm inserting a batch for Nick and Kil's wedding

2010-07-21T15:29:43Z

Moving beers around since I'm inserting a batch for Nick and Kil's wedding

New page

I want to make another really big beer, but this time without the spices.

* 6.6 lbs (2 cans) extra light lme
* 6.6 lbs (2 cans) light lme
* 3.3 lbs (1 can) Amber lme
* 1 lbs crystal 40 malt
* 1/2 lbs munich I malt
* 2 oz black patent malt
* 2 oz roasted barley malt
* 2 oz smoked cherry malt
* 2.5 oz Fuggle hops
* 2.5 oz Soverign hops
* 2 oz Spalt hops
* 2 tubes White Labs yeast (probably 007)
* 1 packet champagne yeast
* 1 tsp irish moss
* 1 cup light dme (priming)

I'm hoping to make a really big beer, coming up around 10% alcohol, but without the spices and associated flavors from that. I'll probably go with more different kinds of malt and hops, but still want to stick with around 8oz hops and the 4 basic ingredients in beer. Ok, I'll probably add a clarifier too.