LTownLiquorPig
Well-Known Member
First all grain on the boil. Supposed to be a simple ESB that I tried to model off of the Common Room Bitter recipe from here in the data base.
I mashed at +/- 154* for 90 mins, 4 #'s 2 row and 1 # Crystal 60.
BIAB, mashed in t the oven in 8 quarts of water, then squeezed and "sparged" with enough water to get me up to 13.5 quarts for the boil. Pre boil SG was 1.034 at 128*, which by the Brewer's Friend conversion chart would be 1.044 at 60* I believe.
Hoping my boil off guess gets me close to 2.5 gallons for the fermenter.
Boiling 60 minutes, .75 oz EKG for bittering, then .125 oz each of EKG and Fuggles at 20 minutes and flame out.
Going to use Cooper's yeast, as I like the flavours that seem to come through from it in my ferment temp ranges, 62-66* or so.
Holy Crap. That is all.
I mashed at +/- 154* for 90 mins, 4 #'s 2 row and 1 # Crystal 60.
BIAB, mashed in t the oven in 8 quarts of water, then squeezed and "sparged" with enough water to get me up to 13.5 quarts for the boil. Pre boil SG was 1.034 at 128*, which by the Brewer's Friend conversion chart would be 1.044 at 60* I believe.
Hoping my boil off guess gets me close to 2.5 gallons for the fermenter.
Boiling 60 minutes, .75 oz EKG for bittering, then .125 oz each of EKG and Fuggles at 20 minutes and flame out.
Going to use Cooper's yeast, as I like the flavours that seem to come through from it in my ferment temp ranges, 62-66* or so.
Holy Crap. That is all.