Its lame but i didnt find kombucha
Whbf Bitter
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Note:
Originally had 5 days start to finish, too many things went wrong for that to happen. Ended up cask conditioning and serving on hand pump at the Carrboro World Homebrew Festival 2010.
Wanted all maris otter, stuck with what the brewshop had.
Style:
Ordinary Bitter [8A|8B]
Ibu:
35
Abv:
4.2%
Size:
4.75 gal
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Recipe
* 4lb maris otter* 3lb organic 2row pale
* 0.5oz US Spalt(7.4%AA)@60min
* 0.75oz Glacier(7.4%AA)@30min
* 0.5tsp Irish moss@20min
Procedure
Mash:* 2.5gal@170F => 154F for 60min
* 75% efficient (pot 54, act 40)
Sparge:
* 4gal@170F
Boil:
* 60 min, follow recipe schedule
Ferment:
* Dry English Ale Yest (WLP007)
| Data Points [ + ] | |
| 101 |
note:
* 1.022@140F@6gal post-sparge/pre-boil (~1.034@6gal)
* Didn't use porter yeast made starter to wash porter yeast (sulfur, meaty smell, sitting on dark beer) but didn't start up fast enough for my liking. * Pitched liquid vial of yeast directly, very slow start to fermentation
date:
01/11/2010
SG:
1.040 @ 60F
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| 107 |
note:
moved to keg/cask and primed with 4oz dextrose.
thin like water, straw taste, will be good carbonated
date:
01/29/2010
SG:
1.008 @ 70F
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