Diablotastic
Well-Known Member
So I cracked my 1st AG (Ed's Haus Pale)....Opened it warm and added to a frosty mug just to sample. 1st impression is a fairly strong alcohol taste (which I expected) and the other is exceptionally sweet. I'm assuming this is to be expected since I missed my pre-boil volume big time on the low end which led me to an OG 1.064 and FG of 1.020. I'm thinking they will mellow out in the fridge after a couple of days...any thoughts?
Here are the brew day notes
Recipe Type: All Grain
Yeast: Nottingham (subbed WLP008)
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
IBU: 39
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Grain Bill
8 lbs. 2-Row
2 lbs. Vienna
0.5 lb. Crystal 10L (subbed 20L)
Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your ket
Boil & Hops
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.
I had to sub out the crystal 10L with a 20L and the Nottingham Dry yeast for WL east coast WLP 008 due to availability
Soooo..everything seemed to go as planned...I may have been about 2 degrees lower on my mash temp @ around 150 finishing at 148 but maybe not....I seemed to have different pockest of temp when I doughed (maybe it's my thermometer?)
Here are the brew day notes
Recipe Type: All Grain
Yeast: Nottingham (subbed WLP008)
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
IBU: 39
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Grain Bill
8 lbs. 2-Row
2 lbs. Vienna
0.5 lb. Crystal 10L (subbed 20L)
Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your ket
Boil & Hops
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.
I had to sub out the crystal 10L with a 20L and the Nottingham Dry yeast for WL east coast WLP 008 due to availability
Soooo..everything seemed to go as planned...I may have been about 2 degrees lower on my mash temp @ around 150 finishing at 148 but maybe not....I seemed to have different pockest of temp when I doughed (maybe it's my thermometer?)