Brew Date: 03-22-2018
Malts:
0.8 lb. Traditional Dark DME
0.5 lb. Sparkling Amber DME
8.0 oz. Rye Malt
8.0 oz. Maris Otter Malt
2.0 oz. Flaked Oats
2.0 oz. Roasted Barley
PPG
43 / 34.4
43 / 21.5
29 / 10.9
38 / 14.3
32 / 3.0
25 / 2.4
DP
0
0
105
140
0
0
Deg L
30
10
4
4
1
550
Bill%
39.0
24.4
14.6
14.6
3.7
3.7
Adjuncts: 10g Crushed Juniper Berries (10 min, add like hops)
Calc OG: 1.087 BE: 75% DP: 96 SRM: 37 IBUs: 41 TGW: 3.4 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 Dark DME and 5g Warrior, boil for 50 min. Add Amber DME, Juniper Berries 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) = 1.092
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 3 weeks. Rack to secondary. Allow 2 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.021 ABV = (1.092 - 1.021) x 131.25 = 9.3%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very nice, good for curiosity about historic brew style.