ArkotRamathorn
Well-Known Member
- Joined
- May 1, 2013
- Messages
- 1,302
- Reaction score
- 317
2# 2-Row Pale
2# Marris Otter
1# White Wheat
7# LME Amber
.5# Crystal 120L
.5# Black Patent (Steep)
1 OZ Domestic Hallertau (60 Minutes)
1 OZ Cascase (50 Minutes)
Mashed at 150 for 30 minutes, 1.5 gallon decoction at 30 minutes (I was losing temp too quickly in the mash so I just sort of did whatever I thought would work fastest to get the temp back up). Steeped the black patent for approximately 20 minutes at 165ish. Was having a hard time cooling my wort so after getting it under 100F I dumped it in the bucket and I had to jet to meet up with friends for dinner (figured it would cool off enough for pitching). Pitched the slap pack after I was at the bar for a couple hours. The first 7 days we had some nice warmish weather so it stayed pretty close to 70-72 each day, then we got some snow in May (yup, Wisconsin...) and my apartment was sticking around 58-62 each day so the bucket stayed pretty cool during that time, the gaslock has slowed down by that time anyway. I did a gravity reading on day 12 and saw it was at 1.020 so I knew it was time to bottle soon (bottled on day 15). When I pulled the beer for a gravity reading on day 12 I noticed it was still fairly cloudy. Just a couple days later when I bottled it cleared up a lot in that time frame.
Just finished bottling this today, I pulled a couple shots of it to make sure there were no major off flavors. I was going for a very strong toasted flavor with caramels/toffees and roasted nuts, some notes of toasted bread. There's definitely a strong boozy character to it right now though this may mellow with time. I'm really curious how this turns out and ages in the bottles.
I've done a Mr. Beer extract (pre-hopped) kit before this one, and I felt like I wasn't working hard enough for the beer, so I decided I really wanted at the very least to do a partial mash (I figured if I used some LME or DME I would give myself a little leeway on my efficiency during the mash). Definitely learned a lot during this first experiment. First thing, break out the couple 6 dollars and get a graduated cylinder to do an OG reading, as far as I know right now my original gravity was 1.200 (I thought I had a tall enough and thin enough glass, hydrometer hit the bottom, I must've managed to make a 30% beer...). I also just sort of winged it on this, I'm calling it a scotch ale because thats the yeast I used. I dub this beer "Is this Beer Good? No."
2# Marris Otter
1# White Wheat
7# LME Amber
.5# Crystal 120L
.5# Black Patent (Steep)
1 OZ Domestic Hallertau (60 Minutes)
1 OZ Cascase (50 Minutes)
Mashed at 150 for 30 minutes, 1.5 gallon decoction at 30 minutes (I was losing temp too quickly in the mash so I just sort of did whatever I thought would work fastest to get the temp back up). Steeped the black patent for approximately 20 minutes at 165ish. Was having a hard time cooling my wort so after getting it under 100F I dumped it in the bucket and I had to jet to meet up with friends for dinner (figured it would cool off enough for pitching). Pitched the slap pack after I was at the bar for a couple hours. The first 7 days we had some nice warmish weather so it stayed pretty close to 70-72 each day, then we got some snow in May (yup, Wisconsin...) and my apartment was sticking around 58-62 each day so the bucket stayed pretty cool during that time, the gaslock has slowed down by that time anyway. I did a gravity reading on day 12 and saw it was at 1.020 so I knew it was time to bottle soon (bottled on day 15). When I pulled the beer for a gravity reading on day 12 I noticed it was still fairly cloudy. Just a couple days later when I bottled it cleared up a lot in that time frame.
Just finished bottling this today, I pulled a couple shots of it to make sure there were no major off flavors. I was going for a very strong toasted flavor with caramels/toffees and roasted nuts, some notes of toasted bread. There's definitely a strong boozy character to it right now though this may mellow with time. I'm really curious how this turns out and ages in the bottles.
I've done a Mr. Beer extract (pre-hopped) kit before this one, and I felt like I wasn't working hard enough for the beer, so I decided I really wanted at the very least to do a partial mash (I figured if I used some LME or DME I would give myself a little leeway on my efficiency during the mash). Definitely learned a lot during this first experiment. First thing, break out the couple 6 dollars and get a graduated cylinder to do an OG reading, as far as I know right now my original gravity was 1.200 (I thought I had a tall enough and thin enough glass, hydrometer hit the bottom, I must've managed to make a 30% beer...). I also just sort of winged it on this, I'm calling it a scotch ale because thats the yeast I used. I dub this beer "Is this Beer Good? No."
