Brew Date: 04-12-2018
Malts:
1.0 lb. 2-Row Malt
0.5 lb. Pale Ale Malt
2.0 oz. Munich 10L
2.0 oz. Caramel 20L
2.0 oz. Crystal 77L
2.0 oz. Melanoidin
PPG
38 / 28.5
36 / 13.5
35 / 3.3
35 / 3.3
34 / 3.2
34 / 3.2
DP
140
85
40
0
0
0
Deg L
2
4
10
20
77
27
Bill%
50.0
25.0
6.25
6.25
6.25
6.25
Adjuncts: None
Calc OG: 1.055 BE: 75% DP: 94 SRM: 11 IBUs: 36 TGW: 2.0 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 60 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 5g Chinook, boil for 50 min. Add 4g Cascade and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.058
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.005 ABV = (1.058 - 1.005) x 131.25 = 6.9%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very nice red ale, good color and flavor.