03rangerxlt
Well-Known Member
Here is the recipe:
Shoultz-Meyer Brewery Upper England Brown
Briess Sparkling Amber Liquid Extract 6 lbs, 0 oz
Crisp Crystal Malt 60L 0 lbs, 8 oz
Briess Victory 0 lbs, 4 oz
Weyermann De-Husked Carafa II ® 0 lbs, 3 oz
Kent Goldings, UK Pellets 1 oz @ 60 mins
Kent Goldings, UK Pellets .5 oz @ 20 mins
Kent Goldings, UK Pellets .5 oz @ 5 mins
SAFALE S-04 1 ea
OG - 1.040 - 1.052
FG - 1.008 - 1.014
IBU - 20 - 30
SRM - 12 - 22
ABV - 4.20 - 5.40
Recipe Notes
Steep grain at 158 for 30 minutes. Add 1/2 of the LME at the beginning of the boil. Boil for 60 minutes. Add remaining 1/2 of the LME with 20 minutes left in the boil. Ferment at 65-70F.
We prepared the recipe Saturday morning, and by Sunday evening, this is what the carboy looked like:
And this is what it looked like last night and this morning:
Is it dead?????
Shoultz-Meyer Brewery Upper England Brown
Briess Sparkling Amber Liquid Extract 6 lbs, 0 oz
Crisp Crystal Malt 60L 0 lbs, 8 oz
Briess Victory 0 lbs, 4 oz
Weyermann De-Husked Carafa II ® 0 lbs, 3 oz
Kent Goldings, UK Pellets 1 oz @ 60 mins
Kent Goldings, UK Pellets .5 oz @ 20 mins
Kent Goldings, UK Pellets .5 oz @ 5 mins
SAFALE S-04 1 ea
OG - 1.040 - 1.052
FG - 1.008 - 1.014
IBU - 20 - 30
SRM - 12 - 22
ABV - 4.20 - 5.40
Recipe Notes
Steep grain at 158 for 30 minutes. Add 1/2 of the LME at the beginning of the boil. Boil for 60 minutes. Add remaining 1/2 of the LME with 20 minutes left in the boil. Ferment at 65-70F.
We prepared the recipe Saturday morning, and by Sunday evening, this is what the carboy looked like:
And this is what it looked like last night and this morning:
Is it dead?????