Recipe Type: All-Grain
Yeast: Safale-04
Yeast Starter: No (1 packets of Safale-04 used)
Batch Size (Gallons): 2.5
Original Gravity: 1.057
Final Gravity: 1.007
IBU: 45
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 10 days at ~74* F
6# Maris Otter
1oz Willamette for 60 minutes
1 oz Willamette for 15 minutes
1 whirlfloc tab for 15 minutes
Mash with 1.33 qt/lb at 150* for 60 minutes, sparge (mash out) at 170*
Brewed on September 12th, 2013. I mashed in a new 5-gallon cylindrical igloo cooler/mashtun, and boiled on the stove. Here’s to brewing in the kitchen!
I ran all of the water through a new 4-micron carbon filter before using it to brew (both mash and sparge water). My only concern with this is that I ran the water through too quickly. If there are any chorinated off-flavors, and maybe just out of caution, I will make sure to run the water through the filter more slowly next time.
Update 9/21/13
I originally planned for 14 days of fermentation, but I checked the FG at 9 days, and it was 1.007, giving a 6.6% beer, woot! It has been clear with no airlock activity for quite a few days now. It has a green, estery nose which I think will age out fairly quickly. I want to bottle this beer soon so that I can brew a barleywine using the yeast cake!
And, Damn, this beer is easy drinking and tasty for both a 6.6 beer, and for only having two ingredients!
9/27
bottled, and the beer clocked in at 1.006 (6.7%) woohoo!! very grainy, definitely green, but gonna be tasty
5/21/14
took this to Dan & Drew for the winter vacation … by then, it had lost its pop, was a bit thin and weak, and too sweet/light/bleh. Not an enjoyable drink by then, and that is the case now too. For an easy-drinking SMaSH, I’d try batch 26 again (Fuggles/MO) or maybe something else (people seem to like EKG/MO). For the purpose of experimenting, I think I got an idea of what Willamette contributes, but I’m not sure I’d go back here.