It’s another brew day here at Le Gourmet TV - this time we take the recipe that we have been using from the kit and we sub in grain that we’ve bought at the local home brew store. We crush the grain in our new roller mill, and we break out our freshly built Bubba Keg Mini Mash Tun.
Things are getting serious around here…
The recipe:
800g 2 Row
110g Kiln Amber (Franco Belge 15-20L)
110 Crystal 80 (Briess 80L)
22g Tettnang (30 Minutes)
7g Tettnang (5 minutes)
1 pkg Safale US_05 Ale Yeast
Targets:
5.9% ABV, OG 1.053, FG 1.008
3L Strike water @ 167ºF
Mash 60 minutes @156ºF
4.5L Sparge water @170ºF
6L of wort after mash.
Pre-boil gravity of 1.035
30 minute boil.
OG: 1.053
Yeast rehydrated in 125 mL sterile water.
Yeast pitched around 65ºF, and jug fermented in the basement around 65ºF-68ºF.
Very vigorous ferment, though activity is pretty low by day 4.
Cold crashed for 24 hours before bottling.
Bottled 15 days after brew.
FG: 1.010
Things are getting serious around here…
The recipe:
800g 2 Row
110g Kiln Amber (Franco Belge 15-20L)
110 Crystal 80 (Briess 80L)
22g Tettnang (30 Minutes)
7g Tettnang (5 minutes)
1 pkg Safale US_05 Ale Yeast
Targets:
5.9% ABV, OG 1.053, FG 1.008
3L Strike water @ 167ºF
Mash 60 minutes @156ºF
4.5L Sparge water @170ºF
6L of wort after mash.
Pre-boil gravity of 1.035
30 minute boil.
OG: 1.053
Yeast rehydrated in 125 mL sterile water.
Yeast pitched around 65ºF, and jug fermented in the basement around 65ºF-68ºF.
Very vigorous ferment, though activity is pretty low by day 4.
Cold crashed for 24 hours before bottling.
Bottled 15 days after brew.
FG: 1.010
Category
🛠️
Lifestyle