Batch 6 - Revision history

Morrigu: bottled.

2010-03-09T01:55:35Z

bottled.

← Older revision		Revision as of 01:55, 9 March 2010
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	Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -[[User:Morrigu\|Morrigu]] 20:23, 22 February 2010 (EST)		Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -[[User:Morrigu\|Morrigu]] 20:23, 22 February 2010 (EST)

			Bottled. FSG: 1.016 @ 60F = 1.016 @ 68F = 4.66% ABV

			A little less alcohol, higher terminal gravity than the last batch. Lower fermentation temperature probably to blame. Wonderful color, flavor, Very smooth. Slightly more bitter than last batch too, which is odd because the hops were theoretically lower AA than the previous batch. Still among my favorites. Probably try a variation on this one after the chili pepper ale. -[[User:Morrigu\|Morrigu]] 20:55, 8 March 2010 (EST)

	[[User:Chadius\|Chadius]] and [[User:Shallowmore\| Shallowmore]] helped start the batch.		[[User:Chadius\|Chadius]] and [[User:Shallowmore\| Shallowmore]] helped start the batch.

Morrigu at 01:23, 23 February 2010

2010-02-23T01:23:42Z

← Older revision		Revision as of 01:23, 23 February 2010
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	IG: 1.050 @ 74F = 1.051 @ 68F		IG: 1.050 @ 74F = 1.051 @ 68F

			Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -[[User:Morrigu\|Morrigu]] 20:23, 22 February 2010 (EST)

	[[User:Chadius\|Chadius]] and [[User:Shallowmore\| Shallowmore]] helped start the batch.		[[User:Chadius\|Chadius]] and [[User:Shallowmore\| Shallowmore]] helped start the batch.

Morrigu at 23:43, 16 February 2010

2010-02-16T23:43:08Z

← Older revision		Revision as of 23:43, 16 February 2010
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	IG: 1.050 @ 74F = 1.051 @ 68F		IG: 1.050 @ 74F = 1.051 @ 68F

			[[User:Chadius\|Chadius]] and [[User:Shallowmore\| Shallowmore]] helped start the batch.

Morrigu: updated date to reflect when the beer was actually started.

2010-02-16T23:42:12Z

updated date to reflect when the beer was actually started.

← Older revision		Revision as of 23:42, 16 February 2010
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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, 16 February 2010 (EST)		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

Morrigu: How we started the redhead yesterday

2010-02-16T23:41:43Z

How we started the redhead yesterday

← Older revision		Revision as of 23:41, 16 February 2010
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	* 1 tsp irish moss		* 1 tsp irish moss
	* 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, 16 February 2010 (EST)

			IG: 1.050 @ 74F = 1.051 @ 68F

Morrigu at 14:40, 30 January 2010

2010-01-30T14:40:24Z

← Older revision		Revision as of 14:40, 30 January 2010
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	I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.		=Redhead Ale=

	* 3.3 lbs~~. (1 can~~) light ~~lme~~		==Ingredients:==
	* 3.3 lbs~~. (~~1 ~~can) extra-light lme~~
	* ~~2.5~~ oz~~. medium AA~~ hops		* 1 can (3.3 lbs) light malt extract
	* ~~ale yeast~~		* 1 can (3.3 lbs) amber malt extract
	* 1 ~~hot dried pepper per bottle~~		* 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

Morrigu: New page: I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way...

2010-01-29T15:56:28Z

New page: I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way...

New page

I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.

* 3.3 lbs. (1 can) light lme
* 3.3 lbs. (1 can) extra-light lme
* 2.5 oz. medium AA hops
* ale yeast
* 1 hot dried pepper per bottle