Dead Brews
Days Gone By American IPA 10/2/11
An Olde Ale That Turned Itself Into Our First AIPA.
Brain Bill: 7 lbs Six Row Malt
1 1/4 lbs Munich Malt
1 Oz Cascade Whole Leaf, 1/2 Oz Citra Whole Leaf
2 Packs Safale-33
Prior To The Brew Day 2 lbs Of Grain Were Smoked For Thirty Minutes Over Coal On A Clay Chimney.
Mash Schedule: Dough In 96 Degrees-15 Minute Rest.
First Decoction 120 Degrees- 20 Minute Rest
Second Decoction 155 Degrees- 15 Minute Rest
Third Decoction 170 Degrees- 20 Minute Rest
Mash Out-200 Degrees.
The Mash Was Highly Aromatic With Malty And Bread Characters.
Wort Was Very Murky With Almost No Color.
As The Boil Began, We Skimmed A Highly Sweet And Delicious Film From The Wort.
Hop Charges : 1 Oz Cascade Beginning Of Boil-60 Minutes
Second Charge 1/2 Citra At 30 Minutes.
An IBU(International Bittering Unit) Level Of 91.8
Gravity Was Taken After Cooling T0 80 Degrees. A Slighty Lower Than Expected 1.060 Was The Result.
A Yeast Slurry Was Mixed With 90 Degree Water And Added To The Carboy.
Four Hours Later Around 10:30 That Evening A One Inch Krausen Could Be Seen.
10-5-11 Gravity Had Dropped To 1.018 An ABV Of 5.6. The Color Has Settled Into A Nice Light Golden Hue Around A 7 In SRM.
10-14-11 Final Gravity At 1.016. Racked To Seconday. Its Already Clearing Very Well, Darkening Up In Visible Layers In Carboy. Oh Soooo Pretty.
Brain Bill: 7 lbs Six Row Malt
1 1/4 lbs Munich Malt
1 Oz Cascade Whole Leaf, 1/2 Oz Citra Whole Leaf
2 Packs Safale-33
Prior To The Brew Day 2 lbs Of Grain Were Smoked For Thirty Minutes Over Coal On A Clay Chimney.
Mash Schedule: Dough In 96 Degrees-15 Minute Rest.
First Decoction 120 Degrees- 20 Minute Rest
Second Decoction 155 Degrees- 15 Minute Rest
Third Decoction 170 Degrees- 20 Minute Rest
Mash Out-200 Degrees.
The Mash Was Highly Aromatic With Malty And Bread Characters.
Wort Was Very Murky With Almost No Color.
As The Boil Began, We Skimmed A Highly Sweet And Delicious Film From The Wort.
Hop Charges : 1 Oz Cascade Beginning Of Boil-60 Minutes
Second Charge 1/2 Citra At 30 Minutes.
An IBU(International Bittering Unit) Level Of 91.8
Gravity Was Taken After Cooling T0 80 Degrees. A Slighty Lower Than Expected 1.060 Was The Result.
A Yeast Slurry Was Mixed With 90 Degree Water And Added To The Carboy.
Four Hours Later Around 10:30 That Evening A One Inch Krausen Could Be Seen.
10-5-11 Gravity Had Dropped To 1.018 An ABV Of 5.6. The Color Has Settled Into A Nice Light Golden Hue Around A 7 In SRM.
10-14-11 Final Gravity At 1.016. Racked To Seconday. Its Already Clearing Very Well, Darkening Up In Visible Layers In Carboy. Oh Soooo Pretty.
COMING SOON!
American Rye. Catagory 6D.
Brewed 4/12/12
3# Ry
1.8 # German Pils
1# Munich
1# Pecan Smoked Pils
.4# Rice Hulls
1oz Tettnang @ 60 Mins.
1 Pack Safale K-97
Beta Gluca Rest @ 122 For 20 Mins.
Sach Rest @ 155 For 45 Mins.
Cooled And Topped To 3 Gallons.
Brewed 4/12/12
3# Ry
1.8 # German Pils
1# Munich
1# Pecan Smoked Pils
.4# Rice Hulls
1oz Tettnang @ 60 Mins.
1 Pack Safale K-97
Beta Gluca Rest @ 122 For 20 Mins.
Sach Rest @ 155 For 45 Mins.
Cooled And Topped To 3 Gallons.