So, for batch 70, I kindof … planned too large a grain bill for my mash tun. Aaaaaand … maybe we crushed a little too much grain for the plan. PSA: don’t measure and crush grain when you’ve been drinking heavily on St. Patrick’s day. We tried to fit as much as we could in the mash tun (pushing the thickness), but I ended up with too much M-O, and it was already crushed, so to make sure we didn’t waste it, I planned another beer.
I walked into Nepenthe with a vague notion that I didn’t want to brew something hoppy or light. Chiron (please excuse me if I’ve butchered your name, he’s a solid dude) helped me zero in on the best “not light, not hoppy” recipe in their library to pitch onto a yeast cake from a putatively (it didn’t end up tasking quite like an) orange coriander pale ale (given an upcoming keg lineup including a huge barleywine and a Yankee IPA), and we settled on an Amber Ale.
Recipe Type: All Grain
Yeast: Nottinghan
Yeast Starter: Yeast cake from Batch #69
Batch Size (Gallons): 5
Pre-boil Gravity: 1.054 (1.042 @ 128°)
Original Gravity: 1.060
Final Gravity:
IBU:
Boiling Time (Minutes): 60
Color:
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
10# Maris Otter
1# C40
8oz Munich (light)
4oz C120
2oz Pale Chocolate
0.5oz Centennial, 0.5oz CTZ – 60 min
0.5oz Amarillo – 10 min
0.5oz Centennial – 5 minutes
0.5oz Amarillo, 0.8oz Cascade – Whirlpool (after 180°)
chilled to 65°, pitched onto yeast cake from batch 69 😉
UPDATE 3/25 am: the yeast totally approved. Huge blowout overnight, and caught first thing in the morning. Woohoo! #happyyeast
UPDATE 4/1: citrus, with a nice toasty ending 🙂 1.005