Difference between revisions of "Batch 2"

Revision as of 16:45, 17 October 2009

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

Started with the same volume of water for the wort as last time, ends up being about 3.5 gallons with the malt. Added the soverign hops at the start, and the fuggle for the last 15 minutes. Added the irish moss at 30 minutes. Full boil was for an hour. Cooled the wort in the sink until it was about 92 degrees, then added cold water to bring it up to 5 gallons. Pitched the yeast at 83 degrees. It took about 20 hours for fermentation to really get going, which worried me a little, but when it started, it took off.

ISG: 1.048 @ 83F - 1.051 adjusted to 60F

Primary avg. temp 68-70F

racked to secondary after 8 days (Wonderful color, great potential for the flavor too.)

Secondary avg. temp 66-68F