Amber Ale
"Nugget Ale"
Recipe:
*******
10.0 lb Weyermann Vienna Malt (grain)
1.00 lb Briess Caramel Malt (40L) (grain)
Hops:
*****
0.50 oz Nugget (~13% AA - 6.5 AAU)(50 min @ 1.027 wort / ~23.9 IBU)
0.33 oz Nugget (~13% AA - 4.3 AAU)(5 min @ 1.027 wort / ~3.3 IBU)
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
1 pint starter (night before on stir plate)
Used Yeast Nutrient (5 tsp)
Notes:
******
5.5 gal
OG: 1.053
FG: ?.??? (?.?% ABV)
1500: Heated up lauter / mash tun with 130F faucet water. Heated up 3.70 gal of mash water to 170F.
1525: Started mash. 3.70 Gallons of water, 11 lbs of grain. 154.5F Mash temp. (Theoretical was 158F... losing ~3.5F to mash tun)
1605: Temperature 153.0F.
1650: Temperature 150F. Iodine test (not done, but would have) showed conversion. Took off ~6.8qt of mash to boil for mash out.
1715: Added decoction to mash tun for mashout. Temperature 169.0F.
1735: Started first running.
1740: First running complete and on stove. Started batch sparge and second running.
1750: Second running complete and on stove. SG of first runnings 1.081
1755: First running boiling. SG of second runnings 1.027
1815: Started cooling first running.
1820: Second running boiling.
1830: Added bittering hops to second running. 0.50oz Nugget @ 1.027 (55 min remaining)
1845: Placed first pot in bucket @ 80F. Pitched yeast. (Pleasant fruity clove aroma from starter)
1915: Added Aroma / Flavor hops to second running. 0.33oz Nugget @ 1.027 (10 min remaining)
1925: Removed hops. Started cooling second pot
1950: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.50 gal. Took specific gravity.
SG at 5.5 gal: 1.053
Added 0.0 gal of Water
SG at 5.75 gal: 1.053
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Chocolate Redish Brown.
2012/08/19
**********
Very Rapid ferementation noted.
Fruity Hoppy Notes
Temperature ~75F.
2012/08/20
**********
Very Rapid ferementation noted.
Fruity Hoppy Notes
Temperature ~75F.
2012/08/21
**********
Little to no ferementation noted.
Temperature ~75F.
2012/08/23
**********
Transfered to carboy.
"Nugget Ale"
Recipe:
*******
10.0 lb Weyermann Vienna Malt (grain)
1.00 lb Briess Caramel Malt (40L) (grain)
Hops:
*****
0.50 oz Nugget (~13% AA - 6.5 AAU)(50 min @ 1.027 wort / ~23.9 IBU)
0.33 oz Nugget (~13% AA - 4.3 AAU)(5 min @ 1.027 wort / ~3.3 IBU)
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
1 pint starter (night before on stir plate)
Used Yeast Nutrient (5 tsp)
Notes:
******
5.5 gal
OG: 1.053
FG: ?.??? (?.?% ABV)
1500: Heated up lauter / mash tun with 130F faucet water. Heated up 3.70 gal of mash water to 170F.
1525: Started mash. 3.70 Gallons of water, 11 lbs of grain. 154.5F Mash temp. (Theoretical was 158F... losing ~3.5F to mash tun)
1605: Temperature 153.0F.
1650: Temperature 150F. Iodine test (not done, but would have) showed conversion. Took off ~6.8qt of mash to boil for mash out.
1715: Added decoction to mash tun for mashout. Temperature 169.0F.
1735: Started first running.
1740: First running complete and on stove. Started batch sparge and second running.
1750: Second running complete and on stove. SG of first runnings 1.081
1755: First running boiling. SG of second runnings 1.027
1815: Started cooling first running.
1820: Second running boiling.
1830: Added bittering hops to second running. 0.50oz Nugget @ 1.027 (55 min remaining)
1845: Placed first pot in bucket @ 80F. Pitched yeast. (Pleasant fruity clove aroma from starter)
1915: Added Aroma / Flavor hops to second running. 0.33oz Nugget @ 1.027 (10 min remaining)
1925: Removed hops. Started cooling second pot
1950: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.50 gal. Took specific gravity.
SG at 5.5 gal: 1.053
Added 0.0 gal of Water
SG at 5.75 gal: 1.053
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Chocolate Redish Brown.
2012/08/19
**********
Very Rapid ferementation noted.
Fruity Hoppy Notes
Temperature ~75F.
2012/08/20
**********
Very Rapid ferementation noted.
Fruity Hoppy Notes
Temperature ~75F.
2012/08/21
**********
Little to no ferementation noted.
Temperature ~75F.
2012/08/23
**********
Transfered to carboy.