- 8lbs US Pale Malt (Briess 2 Row)
- 1lb Belgian Munich Malt
- 1/2lb Crystal Malt (lv 49-60)
- 1/2lb Black Patent Malt
- 1/2lb Chocolate Malt
- 1oz Northern Brewer (good luck finding some)
- 1oz Northern brewer from my garden
10 qts H20 at 145º add grain and stabilize at 134 º for 30 minutes. added 3 quarts of boiling H2O ( would
have added 5, but that was before I had my large mash tun) stabilize at 153º. Mash for 45 minutes. After 45 minutes heat to 158º for 10 minutes. (My conversion looked complete after 30, but I continued with this schedule anyway). Then mashed out at 168º. Sparged with ~3 gallons of 170º H20.
I had to boil in two pots. I filled my main boil pot to the brim and boiled the rest in a smaller kettle. When boiling, added 1/2 oz purchased NB hops; at 30 min added 1/2 oz garden NB hops; at 45 minutes added the other 1/2 oz of garden NB hops. I turned off the heat at 60 minutes and added the final 1/2 oz of purchased NB hops. After chilling and combining the kettles I had 4.5 gallons, so I added cold H20 to make 5. Added saved yeast from 12.12.07 (White Lab California V). Original Gravity was 1.060.
The ale yeast stopped working before it reached the gravity I was hoping for. So, I added the sludge from a lager I was transferring and let it worked a little more. This brought the gravity down to 1.020 which is acceptable (plus I was out of beer) so I put it in a keg. The final gravity was 1.020 which gives it an % alcohol of ~5.2 . I'm not sure why the yeast stopped. Too cold in the kitchen? Maybe too many unfermentable sugars? Or, maybe I just didn't have enough patience and everything would have been fine. Either way it turned out great.