Water: 7 gallons OB Tap Water with 1tbsp. gypsum
Grain:
Extract:
Yeast: 1 vial WLP007 Dry English Ale Yeast
Hops:
Etc: 1/2 tsp. Irish moss
OG: 1.073
*to be added in secondary.
Note: Lynnea named this, because it is what she did when she tasted the wort.
90 minute boil and all that. The recipe I based this on called for 6lbs LME and 3lbs DME, but bulk LME is cheaper so I used mostly that instead... which made the gravity about 13 points higher than expected. But the WLP007 is supposed to be very attenuative so hopefully it'll end up nice and dry.
I'd also like to point out that this contains a full half pound of hops. That's, uh, a lot. IBUs here we come. And I'm also considering adding some oak chips to secondary to just kick the bitterness even more over the top, but I haven't decided whether or not I will.
This should be ready to rack in a week, and ready to bottle in two more.
Update: Racked after 6 days and added dry hops. Gravity had fallen down to around 1.028. The worgyle (wort/gyle) was pretty darn bitter but still had a nice crisp beery thing going on. It actually would have been pretty nice to bottle as it was except that the bottles would have likely exploded. The hop bitterness also lingered for a good 10-15 minutes, or rather, until I tasted something else. My rather limited attempt at IBU calculations puts this about 99 IBUs.
Matt on 01.29.07 @ 07:59 PM PST [link]
Grain:
- 1lb British Crystal
- 2oz Roasted Barley
Extract:
- 9lb Light LME
- 1lb Light DME
Yeast: 1 vial WLP007 Dry English Ale Yeast
Hops:
- 2oz Chinook 11.5%AAU @ 60min
- 2oz Northern Brewer 6.5%AAU @ 30min
- 2oz Liberty 3.8%AAU @ 5min
- 2oz East Kent Golding 6.2%AAU - Dry Hop*
Etc: 1/2 tsp. Irish moss
OG: 1.073
*to be added in secondary.
Note: Lynnea named this, because it is what she did when she tasted the wort.
90 minute boil and all that. The recipe I based this on called for 6lbs LME and 3lbs DME, but bulk LME is cheaper so I used mostly that instead... which made the gravity about 13 points higher than expected. But the WLP007 is supposed to be very attenuative so hopefully it'll end up nice and dry.
I'd also like to point out that this contains a full half pound of hops. That's, uh, a lot. IBUs here we come. And I'm also considering adding some oak chips to secondary to just kick the bitterness even more over the top, but I haven't decided whether or not I will.
This should be ready to rack in a week, and ready to bottle in two more.
Update: Racked after 6 days and added dry hops. Gravity had fallen down to around 1.028. The worgyle (wort/gyle) was pretty darn bitter but still had a nice crisp beery thing going on. It actually would have been pretty nice to bottle as it was except that the bottles would have likely exploded. The hop bitterness also lingered for a good 10-15 minutes, or rather, until I tasted something else. My rather limited attempt at IBU calculations puts this about 99 IBUs.
Matt on 01.29.07 @ 07:59 PM PST [link]
