| date | step | volume | temp | gravity (corrected) |
notes |
|---|---|---|---|---|---|
| 2008-12-27 | buy ingredients | ||||
| 2009-02-16 10:00 EST | mash | 1.50 gl | 152 f | Partial mash | |
| 2009-02-16 10:45 EST | sparge | 0.50 gl | 152 f | ||
| 2009-02-16 11:00 EST | boil, start | 3.00 gl | |||
| 2009-02-16 11:15 EST | boil, addition | Added 6 pounds Amber LME | |||
| 2009-02-16 11:30 EST | boil, addition | Added 1 oz Hallertauer and 1 oz Perle | |||
| 2009-02-16 12:15 EST | boil, addition | Added 6 pounds Amber LME | |||
| 2009-02-16 12:30 EST | boil, addition | Added Irish Moss and yeast nutrient | |||
| 2009-02-16 12:45 EST | boil, end | ||||
| 2009-02-16 13:15 EST | pitch | 5.25 gl | 54 f | 1.088 | Reused about 1/3 yeast from rauchbier |
| 2009-02-16 13:30 EST | primary fermentation | Fermenting in water bath around 57°-59° | |||
| 2009-03-09 20:24 EDT | primary fermentation | Moved upstairs for warmer temp | |||
| 2009-03-14 20:00 EDT | gravity sample | 1.021 | |||
| 2009-03-14 20:30 EDT | secondary fermentation | 4.90 gl | |||
| 2009-03-14 20:30 EDT | bottled | 4.90 gl | Added 1/2 packet US-05 |