12.00 lbs of Great West 2 row
.66 lb of Briess Dextrn C_PIL
.5 of Briess Crystal 60L
I reused the Safale US-05 yeast from the last batch as well.
I did an infusion mash of the grain and this time I got it closer to 152 degrees. Last time I did the mash in the Lauter Tun. This time I used another cooler for the mash. Mash time was 60 minutes. Then I put two gallons of 190 degree water in the Lauter Tun and slowly added the mash. Then I sparged the grain for 90 minutes. Last time I collected the juice in a large kettle. This time I collected it back into the mash cooler. And then from there to the brew kettle.
From there the rest of the recipe was the usual:
1.5 ounces of Hallertau Hops (7.5%) Boiling
0.5 ounce of Hallertau Hops (7.5%) Finishing
This time I probably over sparged the grain. Yield was over 7 gallons.
Specific Gravity: 1.042
May 16: Specific Gravity 1.011. Racked.
May 24: Specific Gravity 1.011. In the bottle. No Dry Hop this time. Wondering about the Hallertau hops. Some bitterness in the last two batches.
All views expressed in this post and on this blog are my own. None of my comments should be construed to represent the views of others including and not limited to: BMC Software Inc., Corel Corporation, Dun and Bradstreet and AC Nielsen. Copyright Chris Hughes 2004-2012