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Home Brew Batch 16

Notes on batch 16 of my home brew.

Mash

  1. Mash Duration: 60 min
  2. Strike Temperature: 73 C
  3. Mash Temperature: 68 C (Done with Sous Vide)
  4. Mashout Temperature: 75 C

Ingredients:

  1. 3 L - Water
  2. 0.9 Kg - Pale Malt
  3. 0.05 Kg - Crystal 40
  4. 0.05 Kg - Wheat

Boil

  1. Pre-boil gravity: 1.046 (87% efficiency)
  2. Boil Duration: 60 min
  3. Volume: 6 L
  4. IBU: 38

Ingredients:

  1. 60 min - 5 g - Chinook (AA 12%)
  2. 10 min - 1/8 tsp. - Protofloc
  3. 5 min - 1 tsp. - Honey
  4. 5 min - 2 g - Bog Myrtle
  5. 0 min - 2 g - Bog Myrtle
  6. 0 min - 4 g - Chinook (AA 12%)

Ferment

  1. Yeast: Safale US-05 (Pitched on yeast cake)
  2. Original Gravity: 1.067
  3. Final Gravity: 1.012
  4. ABV: 7.22%

  5. Started: 24/06/2018
  6. Bottled: 22/07/2018

Notes

Had a good bog myrtle flavour gives it a very slight citrus note. Probably was a bit too much protofloc.