I need some assistance getting this clone recipe out of the fermenter. The original recipe from the BYO clone issue follows. This is a crossbreed of a Scottish ale and American Amber.
I thought it strange that you dump your wort into the fermentor right after the boil into cool water, then cool down to pitching temp in fermenter. This left all the cold break in the fermentor. I had a slow start of 48 hrs for the WLP001. It has been 1 week since it finally started.
My OG was off at 1.044 (vs 1.056 -maybe LHBS was off converting LME to DME, they gave me 5 lbs and used 5 gallons instead of 5.5 in calcs)
My FG is now 1.010. Virtually no activity in the ferm lock.
1) Is this done and ready for keg?
2) Should I rack to secondary to make sure I separate out the cold break that happened in fermenter?
3) They said to "bottle and age for 2-3 weeks". I am kegging. Should I age at all in keg, or does this seem to just be for carbonation in bottle?
Thanks!
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Highland Brewing Company Gaelic
(5 gallon, extract with grains)
OG=1.056
FG=1.013
IBUs = 30-32
Alcohol 5.6% by volume
Ingredients
3.3 lbs. Briess Light malt extract syrup
2 lbs. Briess Light dry malt extract
1.5 lbs. Briess Munich malt 10L
.5 lb. Briess Crystal 60L malt
1 lb. Briess Crystal 40L malt
.25 lb. Briess Extra Special malt
8 AAU Chinook hops (60 mins) (.75 oz. of 12.0% alpha acid)
- Sub'd 1.5 oz Cascade
2.5 AAU Willamette hops (flameout 2 min) (.5 oz. of 5.0% alpha acid)
- Sub'd 1 oz Goldings
2.9 AAU Cascade hops (flameout 2 min) (.5 oz. of 5.8% alpha acid)
1 tsp Irish moss for 60 min
White Labs WLP001 California Ale yeast
Steep the crushed crystal malt in 3 gallons of water at 150° for 30 minutes. Remove grains from wort, add malt syrup, dry malt extract and bring to a boil. Add Chinook (bittering) hops, Irish moss and boil for 60 minutes. Add Willamette and Cascade hops at the end of the boil, and let steep for 2 minutes.
When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80°, heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 64°-66°, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!
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I thought it strange that you dump your wort into the fermentor right after the boil into cool water, then cool down to pitching temp in fermenter. This left all the cold break in the fermentor. I had a slow start of 48 hrs for the WLP001. It has been 1 week since it finally started.
My OG was off at 1.044 (vs 1.056 -maybe LHBS was off converting LME to DME, they gave me 5 lbs and used 5 gallons instead of 5.5 in calcs)
My FG is now 1.010. Virtually no activity in the ferm lock.
1) Is this done and ready for keg?
2) Should I rack to secondary to make sure I separate out the cold break that happened in fermenter?
3) They said to "bottle and age for 2-3 weeks". I am kegging. Should I age at all in keg, or does this seem to just be for carbonation in bottle?
Thanks!
=====================================================
Highland Brewing Company Gaelic
(5 gallon, extract with grains)
OG=1.056
FG=1.013
IBUs = 30-32
Alcohol 5.6% by volume
Ingredients
3.3 lbs. Briess Light malt extract syrup
2 lbs. Briess Light dry malt extract
1.5 lbs. Briess Munich malt 10L
.5 lb. Briess Crystal 60L malt
1 lb. Briess Crystal 40L malt
.25 lb. Briess Extra Special malt
8 AAU Chinook hops (60 mins) (.75 oz. of 12.0% alpha acid)
- Sub'd 1.5 oz Cascade
2.5 AAU Willamette hops (flameout 2 min) (.5 oz. of 5.0% alpha acid)
- Sub'd 1 oz Goldings
2.9 AAU Cascade hops (flameout 2 min) (.5 oz. of 5.8% alpha acid)
1 tsp Irish moss for 60 min
White Labs WLP001 California Ale yeast
Steep the crushed crystal malt in 3 gallons of water at 150° for 30 minutes. Remove grains from wort, add malt syrup, dry malt extract and bring to a boil. Add Chinook (bittering) hops, Irish moss and boil for 60 minutes. Add Willamette and Cascade hops at the end of the boil, and let steep for 2 minutes.
When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80°, heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 64°-66°, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!
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