Brew Day Notes:
Flame on at about 12:30 pm
Milling with Corey's Mill, really need to get my own
Mashed with 72 deg C water and Mash Temp of about 66 deg C.
Adjusted Recipe
1 lb of Vienna
16 lb of 2-Row
1.5 lb of Crystal 60 and 1/2 lb of Crystal 120
2 ln of German Aromatic
First Wort Hops (i.e. hops added when wort going into kettle)
1 oz. Fuggles
1 oz. Goldings
15 Min hops:
1 oz. Fuggles
1 oz. Goldings
2 Smack Packs of Wyeast 1084 Irish Red Ale
1 vial of Sacch Trois WLP644
Pre Boil Grav - 165 deg F SG 1.26 = 1.50
Boiling by about 3 pm
Not sure how scientific, but I usually skim the protein scum off the top of the wort at the beginning of the boil;
Forgot to get hop-socks, so I'm using a kitchen strainer at flame out to get rid of some of the solids...
Flame out at 4:04 pm
Started chilling at about 4:10
Wrapped up and clean by 5. Good brew day, finished off by a taste of a recently kegged, and still partly flat, late hopped APA.
Note from next morning;
Ferment is a bit warm, need to get a cooling system set-up ASAP. (20.5 deg C)
Ale yeast pitch has a solid head of foam, Sacch Trois pitch has some bubbles (not sure if from aeration or from ferment starting...)
Dry hopped the standard red with 1.5 oz of 2013 Mosaic on Thursday June 25th, and kegged on Sunday. Tasted it on July 2nd during my next brew, and found the dry-hops to be more over-powering than I was hoping for... Hopefully they'll mellow with time.
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