ok so a friend let me borrow his equipment so i researched on the internet, recipies, vids, forums...
so i went the store and got some ingredents (going for a blue moon belgin white), so here is what i did...
boiled water 2 gal filtered
3.3# of coopers wheat LME
3.3# of extra light LME
added off heat
turned heat on too low, took 15 min to start boiling again (added 1 oz of hallertau pellets), turnd up heat at 20 min in, rapid boil started at this point.
rappid boil for 25 min (now 45min in from adding LME), added 2 teaspoons of irish moss
added 1# of belgian candi sugar boiled for another 5 min for sugar to disolve.
knock out
added in bag
1 oz of orange zest
1 oz of crushed corriander
1 oz of whole hallertau hopps
covered, cooled down in ice bath, took out hops/spice bag while cooling (about 150-160F),
poured into sterilized (sanistar) carboy along with 3 gal of filtered water.
here is where i think i messed up...i did not sterilize the bottle i used to transfer the water from the water dispenser on the fridge to the carboy. i also started adding the water before the wort.
added liquid wyeast am ale II 1272
(this was the closest number to 1214, they didnt have any 1214)
agitated
SG was 1.040
had trouble getting sterilized stopper on, kept slipping off, one stopper fell in, lucky i had a back up, that worked and got it to stay after it dried a little, got the lock on, and now i wait.
critique recipie?
did i do ok?
i dont have a secondary, should i just use a primary? if so how long do you estimate?
thanks for any help
so i went the store and got some ingredents (going for a blue moon belgin white), so here is what i did...
boiled water 2 gal filtered
3.3# of coopers wheat LME
3.3# of extra light LME
added off heat
turned heat on too low, took 15 min to start boiling again (added 1 oz of hallertau pellets), turnd up heat at 20 min in, rapid boil started at this point.
rappid boil for 25 min (now 45min in from adding LME), added 2 teaspoons of irish moss
added 1# of belgian candi sugar boiled for another 5 min for sugar to disolve.
knock out
added in bag
1 oz of orange zest
1 oz of crushed corriander
1 oz of whole hallertau hopps
covered, cooled down in ice bath, took out hops/spice bag while cooling (about 150-160F),
poured into sterilized (sanistar) carboy along with 3 gal of filtered water.
here is where i think i messed up...i did not sterilize the bottle i used to transfer the water from the water dispenser on the fridge to the carboy. i also started adding the water before the wort.
added liquid wyeast am ale II 1272
(this was the closest number to 1214, they didnt have any 1214)
agitated
SG was 1.040
had trouble getting sterilized stopper on, kept slipping off, one stopper fell in, lucky i had a back up, that worked and got it to stay after it dried a little, got the lock on, and now i wait.
critique recipie?
did i do ok?
i dont have a secondary, should i just use a primary? if so how long do you estimate?
thanks for any help