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.
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.
