Batch #73: Happy New Beer!
A steam beer brewed New Years' Eve 2008, last beer of the year. The brew
session went off mostly without a hitch, and minimal mess for a kitchen
brew session.
Recipe
Grain Bill
- 12 lbs. Rahr 2-row
- 12 oz. Briess Caramel 60
- 4 oz. Briess Caramel 90
Hops
- 0.8 oz Centenniel (9.7%AA) @ 60 min
- 1 oz Vanguard (4.6%AA) @ 15 min
Yeast
Wyeast 2112, 850 mL stirred starter pitched at high krausen.
Mash
75 minutes at 145-150F
Vitals
- OG: 14.2P (1.057)
- FG:
- Calculated IBUs:
- Carbonation:
Timeline
Brew day: 12/31/2008
- 11:20 Mash-in with 4 gallons 167F water.
- 12:35 Added 1 gallon hot sparge water.
- 12:45 Start first runoff.
- 12:50 Add 4 gallons sparge water.
- 1:05 Start second runoff.
- 1:10 All wort on stove.
- 1:42 Boiling.
- 1:50 Add Centenniels.
- 2:35 Add Vanguards.
- 2:50 Knockout, start chill.
- 3:00 Done chilling.
- 3:10 Pitched @65F.
- 3;25 All done with clean-up.
Tasting notes
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