Recipe roughly based on write-up from BYO.com
http://byo.com/recipe/994.html and another recipe that I can't seem to find right now. I increased the grain bill and sugar amounts (substituting table sugar) due to my efficiency ~65%. I also used fresh ginger but decreased to .5g and fresh orange zest. I also screwed up my initial mash temp (supposed to be 122F but was closer to 129F) and my final mash temp (supposed to be 152F but was ~156F). Still trying to figure that one out. Also couldn't get Styrian Goldings, but I had about a half ounce left over from another batch and made up the remainder with E.K. Goldings. Here's the BrewSmith info...
Type: All Grain
Date: 3/17/2008
Batch Size: 5.25 gal
Brewer: Nathan Wright
Boil Size: 6.28 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 61.02 %
3.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 20.34 %
1.75 oz Styrian and E.K. Goldings [avg 4.30 %] (60 min) Hops 21.6 IBU
0.45 oz Saaz [4.00 %] (60 min) Hops 5.2 IBU
0.50 oz Ginger Root, Fresh (Boil 15.0 min) Misc
1.00 oz Orange Peel, Fresh (Boil 15.0 min) Misc
2.75 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 18.64 %
Ommegang Hennepin culture [Starter 1200 ml] [Cultured] Yeast-Ale
Beer Profile
Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 6.93 % Actual Alcohol by Vol: 7.59 %
Bitterness: 26.7 IBU Calories: 347 cal/pint
Est Color: 4.9 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 12.00 lb
Sparge Water: 2.62 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 10.80 qt of water at 133.5 F 122.0 F
30 min Saccrification Add 9.60 qt of water at 192.6 F 152.0 F
It's a nice staw yellow color at this point. I drew the gravity test sample into a graduated cylinder today, let it sit for ~10 minutes and the vast majority of the yeast had settled in that time. Pretty clear for being this young so I guess the flocculation of the yeast is pretty high. I'm guessing I'll rack to secondary this weekend, let it sit for 10-12 days, then keg and gas. The second batch I ever brewed was an extract version of this same recipe and it was pretty good. Used Wyeast 1214 for that batch. I have since transitioned to AG and this is my first attempt using the cultured yeast. Probably won't let it age enough though:cross: