| 9/19/2010 13:20:59 | 2.5 gallons water on double burner for 170° strike water, added packet of "brew salts" | |
| 9/19/2010 13:41:55 | Strike water hit 170°, added 0.5 gallon to mash tun to warm, added 3.75 lbs grains. Stabilized at 151° (!), will mash for an hour. | |
| 9/19/2010 14:15:00 | occasionally heating strike water to keep around 170° | |
| 9/19/2010 14:50:00 | Added 170° water to grains to mash out and sparge, added water to bring kettle to about 3 to 3.5 gallons. On double burner for boil. | |
| 9/19/2010 15:28:09 | Light boil, added one can LME | |
| 9/19/2010 15:40:44 | Light boil, added 3.00 oz Southern Cross [14.80%] | |
| 9/19/2010 16:32:13 | Added gallon of water, 0.75 oz Southern Cross [14.80%] and second can of LME, on double gas for boil | |
| 9/19/2010 16:45:13 | Back at boil | |
| 9/19/2010 17:01:08 | Added 1.00 oz Simcoe [12.20%] and Dry extract | |
| 9/19/2010 17:22:51 | Added Whirlfloc tablet | |
| 9/19/2010 17:41:54 | Heat off, added 1.00 oz Amarillo Gold [9.30%] and 2.50 oz Simcoe [12.20%] | |
| 9/19/2010 17:48:16 | Kettle in ice bath for crash cool | |
| 9/19/2010 17:59:12 | At 130°, pitching into fermenter with ice. Added water as well, still only got down to about 85° | |
| 9/19/2010 18:26:00 | Had to pitch at about 85°, will add airlock once cooled down. OG = 1.070 (1.067 at 86°) | |
| 10/1/2010 19:00:00 | Racked to secondary, added 1.00 oz Amarillo Gold [9.30%], 1.00 oz Simcoe [12.20%], 1.00 oz Southern Cross [14.80%] (Dry Hop 14 days) | |
| Refractometer read 8.5 Brix, Hydrometer read 1.014 at 72°, converts to 1.015. | ||
| 10/10/2010 18:00:00 | Second dry hop addition, 1.00 oz Amarillo Gold [9.30%], 0.5 oz Simcoe [12.20%], 0.25 oz Southern Cross [14.80%] (Dry Hop 14 days) | |
| 10/17/2010 17:00:00 | Kegged about 2.5 gallons and bottled another two gallons. Bottle estimate was 192 oz, so added 35g priming sugar. | |
| Refractometer read 8.3 Brix, Hydrometer read 1.014 at 50°, converts to 1.013. 7.4% abv and 315 cal/pint |
Second dry hop was suppossed to be:
YEAST STRAIN: 1056 | American Ale. Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended. Flocculation: Medium-Low Attenuation: 73-77% Temperature Range: 60-72F, 15-22C Alcohol Tolerance: 10% ABV