Batch: 3
Recipe:
- 3 lbs Maris Otter Pale
.5 lbs English Chocolate Malt(omitted by choice this time)- .75 lbs American Caramel 60*L [Crystal]
- 4 lbs Dry Light (malt extract)
- .33 oz Galena (Pellets 13.00 %AA) boiled 60 min
- .75 oz Cascade (Pellets 5.50 %AA) boiled 30 min
- 1 oz Tettnanger (Pellets 4.50 %AA) boiled 5 min
- yeast: White Labs WLP002 English Ale [used wyeast 1338]
Original Gravity: Oops.
Notes:
Bought another plastic airlock since I slightly melted my other one.
I picked up a Fluke meter like Matt’s through a seller on E-Bay for under $35. I have to fashion a probe for it but now I have what I hope will be an excellent way to measure most temperatures. I bought a couple of probes (one for insertion and one for surface temperatures) and it’s working great.
I talked with them at Cellar and they pretty much always have Chocolate malts so it’s unlikely that my first batch used a substitute. I have to assume that I paid for but never actually received them. They were kind enough to give me a discount for that mishap as I purchased the new batch of supplies and ingredients.
Color is pretty light compared to what I remember from the first batch. Perhaps I only received a portion of the Chocolates the first time? Maybe I misremember the color? Who knows.
I made a slurry from the dry malts and warm water. That made adding the dry malts a lot easier. Definitely worth repeating.
Fermentation:
- Tuesday 29 May – 64.2 f – no bubbles
- Wednesday 30 May – 64.2 f – ~28 seconds
- Sunday 3 June – 64.8 f –
~16 seconds - Monday 4 June – 63.2 f – 18.16 seconds
- Sunday 10 June – 65.4 f – 18.34 seconds
- Monday 11 June – 66.8 f – 17.48 seconds
- Wednesday 13 June – 64.4 f – 21.94 seconds
- Thursday 14 June – 62.0 f – 32.59 seconds
- Friday 15 June – 64.8 f – 54.25 seconds
- Saturday 16 June – 66.0 f – 43.87 seconds
- Monday 18 June – 66.0 f – 88.19 seconds
- Thursday – switched from blow-off tube to airlock (unmelted w/ vodka)
- Sunday 24 June – 65.2 f – 50.55 seconds
- Friday 27 July – Bottled (Finally!)
Final Gravity:
End Notes:
