8 lb Pale Ale malt
2 lb Aromatic
3/4 lb English Crystal-medium
3/4 lb Belgian Special B
3/4 lb Simpsons Naked Oats
1/4 lb English Choc Malt
Hops:
1/2 0z Willamette FWH
1/2 oz Columbus 60 min
3 oz Willamette flameout
Yeast:
Wyeast 1335-British Ale II
Notes:
Mashed in 5 gallons 170 degree water, target 154, came in a little high, so I added some room temp water.
Mashed out with 3.25 gallons 170 degree water
I captured over 7 gallons in the kettle, so i boiled for 75 minutes.
Target Starting Gravity 1.060, actual SG 1.060, 5.25 gallons.
Hot summer temps are really impacting ground water this year. I could barley get the wort below 80, so I set it in the fridge for a bit. I pitched around 75 degrees, which is higher than I like to do, but about the temperature of the yeast. I placed it in a temperature controlled environment at 64, I plan on lowering it to 60 when I see activity, wyeast 1335 can get away from you in the off-flavor dept if it ferments too high.
Update:
Already good activity at 3pm (pitched last night around 11:30pm), so I lowered the fridge to ambient 61 degrees. (That's chinooki finishing up behind him)
