Brew Date: 11-27-2017
Malts:
1.25 lb. Golden Light DME
0.25 lb. Bavarian Wheat DME
4.0 oz. Red Wheat
2.0 oz. Caramel 20L
1.0 oz. Crystal 77L
1.0 oz. Melanoidin
PPG
43 / 53.7
43 / 10.7
37 / 6.9
35 / 3.3
34 / 1.6
34 / 1.6
DP
0
0
180
0
0
0
Deg L
4
3
3
20
77
27
Bill%
69.4
13.9
8.3
4.2
2.1
2.1
Adjuncts: 3.0g Bitter Orange Peel
Calc OG: 1.078 BE: 75% DP: 90 SRM: 11 IBUs: 38 TGW: 3.0 lbs.
Yeast: Safale US-04
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Golden Light DME, and bring back to boil, stirring frequently. Add 6g Galena, boil for 50 min. Add 4g UK East Kent Goldings, Bavarian Wheat DME, and flocculant, boil for 5 min. Add 3g Bitter Orange Peel, 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) = 1.076
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.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.017 ABV = (1.076 - 1.017) x 131.25 = 7.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Decent red ale with a bit of orange spice.