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Old 05-14-2012, 01:40 AM   #1
Mar 2012
Temecula, Ca
Posts: 3

After about a 15 year lay off from extracts I decided to go with an all grain set up.Two burners, two kettles, one 10 ga Igloo and a 6.5 carboy.
Brewed on 4.8.12
Pale Ale 5ga

10 lbs 2 row
1 lb #40 crystal
1.5 oz Cluster,60 minute
1 oz Cascade, 15 last minutes
Calif Ale yaest WLP001 starter
1/4 tsp irish moss, last 15 minutes

1hr mash @ 155*
45 minute sparge @ 165*
Primary 2 weeks then bottled
OG 1.042
FG 1.10
ABV 4.2
IBU 69.7
I was kind of trying to copy the Blue Heron by Medocino Brewing co.
Had trouble with the fermenting temp in guest bedroom, ranged from 64*-74* since picked up a chest freezer and a temp comtrol unit After three weeks gave it a taste, no carbination and not much flavor,4th week same thing,5th week (TODAY) not to shabby !! I found that sometimes it takes time for it to carb up, and got the tip about keeping at 70+ degree's and man did it help. Thanks to all of the tips on this site and from a couple of the local brewers here in Temecula.
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Old 05-14-2012, 03:18 AM   #2
Sippin37's Avatar
Oct 2010
Posts: 1,032
Liked 39 Times on 37 Posts

Looks good!
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

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