11/8/2009 13:00 | Activated yeast pack | |
11/8/2009 13:29 | 2.5 gal water on stove for strike at 170, grist in tun | |
11/8/2009 13:57 | hit 165°F, gas off, started 2 gal in other pot on heat | |
11/8/2009 14:01 | added 7q water and came to 148°F, 1q room to 139°F, will rest at 139°F for 30 minutes | |
11/8/2009 14:12 | Stired and dropped to 137°F, added one cup at 185°F, brought to 142°F | |
11/8/2009 14:26 | stirred again at 141°F | |
11/8/2009 14:33 | added 2q at 200°F to bring to 149°F, holding for 15 | |
11/8/2009 14:54 | 4q at 190°F brought it to 157°F, starting to look like a full tun... | |
11/8/2009 15:13 | stirred again and is at 155°F | |
11/8/2009 15:24 | Recirculating until clear | |
11/8/2009 15:37 | Finished vorlauf, draining to brew kettle with .25 oz UK Kent Goldings pellet hops for first wort hopping | |
11/8/2009 15:48 | Rather fullish kettle back on full burner for boil (balanced between two) | |
11/8/2009 16:16 | Boil finally started, adding .50 oz UK Kent Goldings pellet hops for boil, back on single burner | |
11/8/2009 16:57 | Adding 1 lbs Amber Dry Extract and 2oz heather tips | |
11/8/2009 17:06 | Adding .25 oz UK Kent Goldings pellet hops, Whirlfloc tablet | |
11/8/2009 17:20 | Gas off, kettle in ice/Idophor bath | |
11/8/2009 17:26 | Down to 130°F, pitching into half of the ice | |
11/8/2009 17:54 | Pitched yeast (Brit Ale, Wyeast 1098) at about 85°F, OG reads 1.030 at 78°F, corrects to 1.032 |
Notes:
Final assessment, 05 DEC 2009
Aroma: Bitter, botanical aroma, smells musky and fungal. Faint nutty caramel hiding under heather assault.
Appearance: Deep mahogany color, mostly clear, Tan head with acceptable persistence
Flavor: Sharp, bitter lead with a weak finish. Some toasty malt, but dominated by strong earthy heather taste, somewhat metallic.
Mouthfeel: Very weak body, hollow metallic sensation. Good carbonation, very slightly astringent.
Overall Impression: Way too much heather for the light body. Half as much heather or twice the OG might have been a far better beer.