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Thursday, 27 November 2008 |
Add ~2.5 Gal filtered water in pot with:
- 1lb 80L Chrystal Malt
- .5lb Chocolate
- .5lb Black Patent
- .5lb roasted barley
and bring to a boil. Then add:
- 1oz plug Northern Brewer boiling hops
- 1oz pellet Fuggle
- 1oz pellet Challenger
After boiling for 50 min., add:
- a pinch of Irish Moss
- 2oz Cascade finishing hops
- 9lbs light DME (it took over 15 min to add this and bring back to a boil, maybe next time use liquid malt extract)
Boiled for 10 minutes, shut off heat, strained some of the hops.
Took pot to sink with cold water bath with 2 blue ice packets. Kept draining off the top of the bath as it heated and ran more ran cold water for about 1/2 hour. Added ~2.5 gal of filtered water to carboy and siphoned in about two thirds of the wort. Then poured the rest in through a filter/funnel. Pitched yeast at about 78 degrees.
Wort was overflowing with foam the next morning so I setup an overflow tube into a jar partially filled with water (air trap) and wrapped a rag around the top of the carboy. Bubbling slowed down to every three seconds by the fourth morning.
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