So I'm going to be brewing my first batch in a few days and I have a couple questions.
I got a 5 gal extract kit from my LHBS for a "Not too Pale" Cream Ale, here's the recipe:
2kg(4.4lb) Golden Light LME
1kg(2.2lb) Amber LME
1lb Golden Light DME
1oz Centennial @ 20 min
1oz Centennial @ 5 min
11.5g(1 packet) Safale US-05
and I'm adding a half pound of Carravienna to steep for some freshness
The recipe lists the IBU as 20-25 and OG as 1.046, but no FG.
There's a cupboard I'm going to use for fermenting that, for the last week, has had a minimum temperature of 60F(15.5C) and a maximum of 67F(19.5C). As a bachelor I have enough room in my fridge for a 5gal carboy for cold conditioning/'lagering'.
Here's the process I'm compiled from these forums, Palmers website, and the kits instructions:
-Heat 2 gallons water to 170F(77C) while steeping specialty grain for 20 minutes, remove
-bring the wort to a boil, turn heat off momentarily and add the malt extract
-disolve extract and bring to a boil. set timer for 20 minutes
-boil 1oz hops for 20 minutes
-boil 1tsp irish moss for 15 minutes
-boil 1oz hops for 5 minutes
-remove wort from heat and cool to 95F(35C) with an ice bath and pre-boiled ice cubes
-fill the fermenter with 2 gal pre boiled cold water, pour in wort leaving sludge
-add cool water to make it 5 gallons, gently rock back and forth for a few minutes
-fermenter should not be warm. add re-hydrated yeast
-put in a dark spot, around 64F(18C)
-5-14 days from brewing krauzen falls in and and foam subsides, gravity doesn't change for a few days
-warm it up for 2 days (diacetyl rest, 68F (19-21C)) to let the yeast clean up
-rack to secondary fermenter and keep around 64F(18C) for a week
-add gelatin and swirl, put in fridge to cold crash & cold condition/'lager' at 41F(5C) for 2 weeks
-clean and sanitize keg, purge air, siphon beer avoiding trub
-pressurize to 35PSI for a week or so
I'd appreciate some feedback on my proposed process and I have a couple questions:
-I like beer a bit more bitter than 20-25 IBU, Can I add 5 minutes to the first hop boiling time for a bit more bitterness? Or maybe do a half ounce at 10 minutes and a half ounce at 5 minutes? I don't want to go get more hops for this brew
-My recipe lists no final gravity, is it always around 1.01? Is FG reached at the end of primary fermentation? My primary has a loose lid so I don't want to leave it in there longer than necessary.
I got a 5 gal extract kit from my LHBS for a "Not too Pale" Cream Ale, here's the recipe:
2kg(4.4lb) Golden Light LME
1kg(2.2lb) Amber LME
1lb Golden Light DME
1oz Centennial @ 20 min
1oz Centennial @ 5 min
11.5g(1 packet) Safale US-05
and I'm adding a half pound of Carravienna to steep for some freshness
The recipe lists the IBU as 20-25 and OG as 1.046, but no FG.
There's a cupboard I'm going to use for fermenting that, for the last week, has had a minimum temperature of 60F(15.5C) and a maximum of 67F(19.5C). As a bachelor I have enough room in my fridge for a 5gal carboy for cold conditioning/'lagering'.
Here's the process I'm compiled from these forums, Palmers website, and the kits instructions:
-Heat 2 gallons water to 170F(77C) while steeping specialty grain for 20 minutes, remove
-bring the wort to a boil, turn heat off momentarily and add the malt extract
-disolve extract and bring to a boil. set timer for 20 minutes
-boil 1oz hops for 20 minutes
-boil 1tsp irish moss for 15 minutes
-boil 1oz hops for 5 minutes
-remove wort from heat and cool to 95F(35C) with an ice bath and pre-boiled ice cubes
-fill the fermenter with 2 gal pre boiled cold water, pour in wort leaving sludge
-add cool water to make it 5 gallons, gently rock back and forth for a few minutes
-fermenter should not be warm. add re-hydrated yeast
-put in a dark spot, around 64F(18C)
-5-14 days from brewing krauzen falls in and and foam subsides, gravity doesn't change for a few days
-warm it up for 2 days (diacetyl rest, 68F (19-21C)) to let the yeast clean up
-rack to secondary fermenter and keep around 64F(18C) for a week
-add gelatin and swirl, put in fridge to cold crash & cold condition/'lager' at 41F(5C) for 2 weeks
-clean and sanitize keg, purge air, siphon beer avoiding trub
-pressurize to 35PSI for a week or so
I'd appreciate some feedback on my proposed process and I have a couple questions:
-I like beer a bit more bitter than 20-25 IBU, Can I add 5 minutes to the first hop boiling time for a bit more bitterness? Or maybe do a half ounce at 10 minutes and a half ounce at 5 minutes? I don't want to go get more hops for this brew
-My recipe lists no final gravity, is it always around 1.01? Is FG reached at the end of primary fermentation? My primary has a loose lid so I don't want to leave it in there longer than necessary.