(brewed 05/07)
I've got to work on that logo
This one is on deck for tomorrow; a couple notes:
- I am adding cara-pils to this one for the first time
- I am bumping the mash temp up a bit
- I am going to mash a bit thicker at ~1.25 qt/lb
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| 10 lbs. | Maris Otter Pale info |
| 1 lbs. | Crystal Malt 60°L info |
| .125 lbs. | Cara-Pils® Malt info |
| .125 lbs. | Rice Hulls info |
| 1.5 oz. | East Kent Goldings (Pellets, 4.9 %AA) boiled 60 min. info |
| 0.5 oz. | East Kent Goldings (Pellets, 4.9 %AA) boiled 20 min. info |
| 1.0 oz. | East Kent Goldings (Pellets, 4.9 %AA) boiled 1 min. info |
| 2 tsp. | Irish Moss (@ 10 Mins) (not included in calculations) |
| 2 tsp. | Wyeast Nutrient (@ 10 Mins) (not included in calculations) |
| Yeast : | Fermentis S-04 Safale S-04 info |
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| Mash Schedule @ ~1.25 qt/lb * 156° F for 45 minutes * 170° F for 10 minutes |
Post brew update:
Hit my mash temps and volume (which is good considering the below pic), but my OG was a bit low (probably a result of the below pic). Good times.
I also racked the Patersbier to secondary, and saved the yeast cake for next time.
Oh, and... ooops:
Note to self: Close the ball valve on your kettle before collecting your first runnings next time dummy.
P.S. Pics here
