Mild
4lb maris otter
.5lb Briess pale ale
.25lb flaked oats
.5lb Simpson Caramalt
1oz fawcett pale chocolate
.5 east kent goldings 60 min
.25 east kent goldings 15 min
1 lb corn sugar at flame out
yeast-new strain-1945 NB Neobritannia
1.75 gal mash in at 164
Target 154, came in a little low on mash in, per digi, way high by cheap thermo?????
60 min, add 2 gal 195 degrees water
170 per digi
Vorlauf
Emply into kettle
Add 2 gall 155 degree water
Vorlauf
Empty into kettle
Saves about an hour vs fly sparging
This is another low gravity recipe that I'm testing, my target OG is around 1.038, which should yield me just over 3% abv.Pre boil looks a little light at just over 5 gall, will add plain h2o to kettle
Ouch, had to add 1 full gallon water to pre boil
Mash 8:09pm
Sparge 1 9:10pm
Sparge 2 9:30, had to wait for water to reach temp, Better organized next time.
Boil 9:58-minimal hotbreak, boo, super low gravity could be the reason- orrrr
The dreaded batch sparge
First hops 10pm
Second hops
10:45pm
Wort chiller 10:45
Corn sugar 11pm
Cool down
Wort chilled to 80 degrees 20 min, whirlpool and let settle
Drained kettle 12:00am
OG came in at 1.040 @ 66...weird, great efficiency for my first batch sparge, can it really be this easy??
Will allow temp to drop to low 70's to pitch yeast
12:50 am 9/11/10 pitched yeast
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