| W&H Badger Amber Ale |
| American Amber Ale |
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Type: Extract |
Date: 10/2/2005 | |
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Batch Size: 17.49 L |
Brewer: Jurgen F. Doreleijers | |
| Boil Size: 21.01 L | Asst Brewer: | |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) | |
| Taste Rating(out of 50): 0.0 | Brewhouse Efficiency: - | |
| Taste Notes: | ||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.000 SG |
Measured Original Gravity: 0.000 SG | |
| Est Final Gravity: 1.000 SG | Measured Final Gravity: 0.000 SG | |
| Estimated Alcohol by Vol: 0.00 % | Actual Alcohol by Vol: 0.00 % | |
| Bitterness: 0.0 IBU | Calories: 0 cal/l | |
| Est Color: 0.0 EBC | Color:
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Mash Profile |
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| Mash Name: None | Total Grain Weight: 5.57 kg | |
| Sparge Water: - | Grain Temperature: - | |
| Sparge Temperature: - | TunTemperature: - | |
| Adjust Temp for Equipment: FALSE | Mash PH: - | |
| Mash Notes: - | ||
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Carbonation and Storage |
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| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 | |
| Pressure/Weight: 149.5 KPA | Carbonation Used: - | |
| Keg/Bottling Temperature: 15.6 C | Age for: 28.0 days | |
| Storage Temperature: 11.1 C | ||
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Notes |
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| Wine and Hop shop kit, my first brew ever. Used 2/3 Reverse Osmosis water (5 gallon) and 1/3 Madison for a total of 28 l which brings the bicarbonates back from 364.0 to 120. Forgot sugar and spices. I thought I had the step temp at 70 C but my turkey bash meter is probably off by +4 C. Aimed for 19 but got only 17.5 l in fermentor (before adding starter). pH dropped from 5.7 to 5.5, 10 and 20 minutes into mashing. It's temparture corrected. The chilled wort pH was still a high 5.6. pH 4.0 calibration solution measured 4.2 so values might be a bit too hi? Hops were green when frozen back in September (3 months ago). I expect they went back in acids and I used more because the green ones must have been wetter. 850 ml starter from Wyeast 1762 (Belgian Abbey II) of the Potbelly Dodo Nov. '06. Was 2 weeks after it's hi krausen (late). Bubble every 20 seconds after 12 hours. Cooler with manifold and spigot weighs 3.5 kg. With the 5.6 kg grains there wer 15.6 l in the mash tun filled up to the rim (~3 l water per grain kg dillution) First taste is plenty bitter. Color looks too dark but nicely redish/copper. Moved fermentor to basement at hi spot where it's 65.5 F (18.6 C), down from 68 F iin kitchen. |
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Created by Dodo |
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