Brewed and pitched atop a fresh yeast cake from my Old Brown Shoe fermentation. As expected, fermentation began within a few hours (November 20, 2011).
| Amount | Malt/Grain | % |
|---|---|---|
| 25.00 pounds | British Maris Otter Pale Malt | 66.7% |
| 6.75 pounds | German Light Munich Malt | 18% |
| 2.25 pounds | British Brown Malt | 6% |
| 1.00 pounds | Crystal Malt 80L | 2.7% |
| 1.50 pounds | Flaked Oats | 4% |
| 0.50 pounds | British Pale Chocolate | 1.3% |
| 0.50 pounds | Belgian Special B Malt | 1.3% |
| 37.50 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 2.50 pounds | Brown Sugar, Dark |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.25 ounces | Willamette | 90 min | 4.5% | |||
| 1.75 ounces | Magnum | 60 min | 12.0% | |||
| 2.00 ounces | Willamette | 20 min | 4.5% | |||
| 2.00 ounces | Willamette | 10 min | 4.5% | |||
| 7.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Dry English Ale | White Labs | WLP007 | 2000 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 60 min. | 154°F | Add 100% of mash water at 166° F / 74° C |
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 12.5 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 6.5 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 11 | ||
| Post-Boil Amount: | 10 | ||
| Boil Time: | 90 | ||
| OG: | 1.104 / 24.6° P | ||
| Mash PH: | |||
| Boil PH: | |||
Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.