ron,ar
Well-Known Member
I brewed this yesterday,:
zombie dust
Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 154 F
60 min boil
Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
Everything went great as far as the procedure goes, no problems with mash/sparge, numbers came out close as did volumes.
My OG was 1.070, preboil volume was right at 7 gallon.
My question:
I had to make 2 changes to the recipe..one was that I came up short on 2 row somehow and had to add 1.75Maris Otter.
The other issue was in the yeast, when I got the pack of S-04 out, I realized it was only a partial pack that I had opened and used on a 1 gallon batch in December. The only other yeast I had besides some Coopers gold was a vial of White Labs WLP2001 which I used.
Everything else I followed to the letter. I know the MO probably won't make much difference here but what about the yeast? I have never used this strain before...any thing I need to worry about?
zombie dust
Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 154 F
60 min boil
Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
Everything went great as far as the procedure goes, no problems with mash/sparge, numbers came out close as did volumes.
My OG was 1.070, preboil volume was right at 7 gallon.
My question:
I had to make 2 changes to the recipe..one was that I came up short on 2 row somehow and had to add 1.75Maris Otter.
The other issue was in the yeast, when I got the pack of S-04 out, I realized it was only a partial pack that I had opened and used on a 1 gallon batch in December. The only other yeast I had besides some Coopers gold was a vial of White Labs WLP2001 which I used.
Everything else I followed to the letter. I know the MO probably won't make much difference here but what about the yeast? I have never used this strain before...any thing I need to worry about?
