Hello all,
I'm a first time AGer. Been brewing with an outdated Mr. Beer brewkeg and extracts for years. Finally moved to a dual carboy system.
First beer (yet to be named, please feel free to help)
13 lb muntons pale ale malt 1.25-1.35l
1 lb briess caramel 6 row 120l
1 lb muntons chocolate 340-450l
Boil
1 tbs irish moss 90 min
.5 oz centennial 90 min
.5 oz centennial 60 min
.5 oz centennial 60 min
Steep .75 oz fresh julienne orange peel, 1 vanilla bean, 1 tsp ginger root for 30 min. Strained and pureed with 8 oz dry dates and 8 oz dry cherries. Puree strained and added to primary. Pitched English Red Ale yeast at 82F.
Day one (22OCT2012)
70F. Visible head (3mm). No off-gassing from airlock. 1 inch of sedimentary material at bottom.
I'm a first time AGer. Been brewing with an outdated Mr. Beer brewkeg and extracts for years. Finally moved to a dual carboy system.
First beer (yet to be named, please feel free to help)
13 lb muntons pale ale malt 1.25-1.35l
1 lb briess caramel 6 row 120l
1 lb muntons chocolate 340-450l
Boil
1 tbs irish moss 90 min
.5 oz centennial 90 min
.5 oz centennial 60 min
.5 oz centennial 60 min
Steep .75 oz fresh julienne orange peel, 1 vanilla bean, 1 tsp ginger root for 30 min. Strained and pureed with 8 oz dry dates and 8 oz dry cherries. Puree strained and added to primary. Pitched English Red Ale yeast at 82F.
Day one (22OCT2012)
70F. Visible head (3mm). No off-gassing from airlock. 1 inch of sedimentary material at bottom.
