After I started my first brew then completed John Palmer's "How To Brew" I realized I made so many mistakes I had to get another batch fermenting ASAP... so I tried a Newcastle brown ale clone
My LHBS had a clone recipe I wanted to try out:
7 lb pale malt extract
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
to be continued...
I hope this is tasty.. plan on switching to all grain after a few more extract attempts..
My LHBS had a clone recipe I wanted to try out:
7 lb pale malt extract
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
to be continued...
I hope this is tasty.. plan on switching to all grain after a few more extract attempts..