Seems like I can't get started on a beer without a couple of crazy mistakes. Last time it was the carafa 1 instead of caramel. This time it's an adventure...
Started out to make a basic pale ale recipe with the intention of throwing honey and ginger into the secondary ferment.
SINK TUB ALE
6 lbs light extract
12 oz british pale malt
2 oz fuggles (50 min)
1 oz fuggles (15 min)
((too much! oops!)) 5 tsps Burton water salts
2 oz ginger root (35 min)
2 lbs (?) honey (secondary ferment?)
1 oz candied pureed ginger (secondary ferment?)
1 tsp irish moss (35 min)
1 package windsor yeast
Put the pale malt in with 2 gallons of water, brought to 160 F then removed from heat and covered, let steep 15 minutes. Drained the grains and brought the wort to a boil, added 6 lbs of light malt extract and salts. When dissolved and boiling, threw in 2 oz of fuggles and started the timer. 35 minutes into it, threw in the ginger root and the irish moss. 15 minutes later, I threw in the last fuggles hops.
Took off of heat after five more minutes and allowed to steep.
**this is where it goes really wrong!**
Prepared two 1-gallon containers (glass) in lukewarm water bath, poured wort into the bottles. One was fine, but one cracked and spilled wort into the prepared sink bath. We debated....we debated....we assesed the damage...we debated....and then
we siphoned the water out of the sink, except for the bottom several inches, and then we reboiled the wort with added sink water for ten minutes. After that we siphoned the other half the wort (which had been cooling in the sink bath) and put it all in one metal pot in a sink bath. one hour later we were at 68 degrees F so i pitched in the rehydrated yeast and we sealed it up.
Our initial gravitiy is 1.070 and the percent sugar is 18%, with a potential alcohol reading of 10%. We're planning on throwing 2 lbs of honey and an ounce of candied ginger into the secondary ferment.
How risky are we being for contamination? Was boiling good enough?
The OG is HIGHER then we were expecting, as was the sugar percentage. Should we leave this to ferment longer then two weeks?
Did we use an okay strain of yeast for this level of sugar?
We'll see how it goes!