Greetings sports fans,
Yesterday was another brewday, started heating strike water at 6:20 am and finished clean up around 5 pm.
I wanted to do a repeat of my standard amber (found here http://www.homebrewtalk.com/f14/new-temp-controller-irish-amber-w-willamette-hopstand-426263/) but changed my mind because I've always wanted to try brown malt. I use about 16% here, there was no specification as to the Lovibond when I purchased it, but it looked about 60 or 70 L.
10 lbs domestic pils
2 brown malt
.5 20 L
Mashed at 153.5 30 mins, raised to 155.5 30 mins, sparged at 165,
Hops: Willamette from Niko Brew, 2011 crop, 5.5%aa, spicy/floral out of the bag.
1 oz for 90
3 at flame out, held at 170 for 5 mins, chilled to 51 in 10.
doughed in with about 3.25 gal of 171* water. I usually add calcium chloride to the whole of the strike water (5 gal), but this time added .5 tsp directly into the 3.25 gal in the tun. ph was about 5.3. Adjusted second and third runnings(7 gal total) with 1 tsp calcium chloride and .25 tsp gypsum.
Boiled for 2 hours 45 mins to about 10 quarts. Wort chiller broken, chilled with one gallon bag of ice and cold bottled water. Pitched washed yeast slurry about 3 pm, hit with O2 60 sec.
OG 1068, nice.
Next day 65.5F at 3 pm no visible action, hit with O2 again, by 7 pm it was chugging away at 66F.