Brew Date: 08-10-2017
Malts:
2.2 lb. 2-Row Malt
0.2 lb. Caramel 40L
PPG
38 / 62.7
34 / 5.1
DP
140
0
Deg L
2
40
Bill%
91.7
8.3
Adjuncts: None
Calc OG: 1.068 BE: 75% DP: 128 SRM: 12 IBUs: 70 TGW: 2.4 lbs.
Hops:
Amount
9.0g
11.0g
11.0g
3.0g
Time
60
20
5
Dry Hop
%Alpha Acid
7.6
7.6
7.6
7.6
Calc IBUs
35
26
9
0
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 9g Centennial, boil for 40 min. Add 11g Centennial, boil for 10 min. Add flocculant, boil for 5 min. Add 11g Centennial, boil for 5 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) = 1.070
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 1 week. Add 3g Centennial to the fermenter. Allow 1 more week.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.011 ABV = (1.070 - 1.011) x 131.25 = 7.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Good taste. Hops are there with flavor and aroma, but not excessive bittering.