Abbey Road Ale
5 gallons all grain
16 lbs. British Pils
10 oz. Castle Special B
6 oz. Carafa II
2 oz. BestMalz Acidulated malt
1/2 RO water 1/2 150 PPM water.
Mashed stepped down from 140 to 120, then added 170 water to bring to 150 F. Mashed out with 170 F water.
Extended boil 120 mins.
Hops 2.7 oz vine dried mix from garden. Mt. Hood, Willamette, Cascade est IBU 50
Homemade candi sugar 2.5 lbs. heated to 285 held in stove for 45 mins. added with 10 mins to go in boil. Amber colored.
note: Don't dump that hot sugar in too fast. The insta-boil almost caused a burn fortunately air cooled it enough by the time it hit my arm. Not good but better than if might have been. The good news is if you don't let it cool it stays liquid.
2 liter Wyeast 1762 starter fermenting 2 days @ 70 F. Used 1.060 wort from American stout. Jul 15th smack pack. Didn't smack.
O.G. 1.104
Ferment in 60 F freezer. Shooting for 62-65 F between carboys for a week. Then warm to 70.
5 gallons all grain
16 lbs. British Pils
10 oz. Castle Special B
6 oz. Carafa II
2 oz. BestMalz Acidulated malt
1/2 RO water 1/2 150 PPM water.
Mashed stepped down from 140 to 120, then added 170 water to bring to 150 F. Mashed out with 170 F water.
Extended boil 120 mins.
Hops 2.7 oz vine dried mix from garden. Mt. Hood, Willamette, Cascade est IBU 50
Homemade candi sugar 2.5 lbs. heated to 285 held in stove for 45 mins. added with 10 mins to go in boil. Amber colored.
note: Don't dump that hot sugar in too fast. The insta-boil almost caused a burn fortunately air cooled it enough by the time it hit my arm. Not good but better than if might have been. The good news is if you don't let it cool it stays liquid.
2 liter Wyeast 1762 starter fermenting 2 days @ 70 F. Used 1.060 wort from American stout. Jul 15th smack pack. Didn't smack.
O.G. 1.104
Ferment in 60 F freezer. Shooting for 62-65 F between carboys for a week. Then warm to 70.
