Brewer’s Roundtable Reference Library

Description:

I really have no idea what I was trying to accomplish here.I had some grains just sitting around that were calling out to me to be mashed.So like any good homebrewer would do I submitted to their wishes and mashed them. This turned out real nice.The color is golden and crystal clear,just a little lighter than a lager.It’s only been bottled for about ten days but I had to try one.At this point it has good bittering qualities but I know that they will mellow. As far as taste,it seems a little light but thats O.K.for me.

Size:

• 1 gallon

Ingredients:

• 1 lb.U.S.A. 2 row
• 1/4 lb. British 2 row
• 2 oz.Dextrine malt
• 2 oz. Victory malt
• 2 oz. Caravienna malt
• 2 oz. Vienna malt
• 1/2 lb Amber DME
• 1 oz. Oak chips
• 1/4oz. Tettnanger for bittering(H.B.U.1.2)
• 1/4 oz. Chllengers for bittering(H.B.U.2.1)
• 1/2 oz. East Kent Golds for arroma(theese were fresh with a H.B.U.of 3.0)
• Notinhams yeast 5 oz. bag(reconstituted per directions on pack)
• 1/4-1/2 tsp. Irish Moss
• 2 1/2 TBS. corn sugar
• 1/2 tsp. Polyclar(dissolved in boiling water) 

Brewing Instruction:

Mash grains at 158F for 45 min.Sparge grains with 168F water to get 1 1/2 gallons of liquor.Bake oak chips at 350 for 30 min.Bring to a boil and add bittering hop (Tettnangers and challengers)as well as DME.As the wort started to foam at the beggining I spooned out the foam.(Why did I do this, because I was bored). At th 60 min. point I added the East Kents and boiled for 5 more min.(Total 65 min. to this point). At the 65 min. mark I added the Irish moss and oak chips and boiled for 15 more min. Cool with wort cooler to 80F and pitched reconstituted yeast.Ferment and bottle as usual.

Fermentation: