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Lang - Munshi, #30
Base beer for later flavor additions
| Brewer: | DJL | Email: | drew.lequick@gmail.com | |||||
| URL: | http://drew.lequick@gmail.com | |||||||
| Beer: | Lang - Munshi, #30 | Style: | American Brown | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 51 IBU | |||||
| OG: | 1.062 | FG: | 1.012 | |||||
| Alcohol: | 6.4% v/v (5.1% w/w) | |||||||
| Water: | bottled water | |||||||
| Grain: | 10 lb. American 2-row 14 oz. British brown 14 oz. American crystal 60L 8 oz. American chocolate |
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| Mash: | 70% efficiency | |||||||
| Mashed all grains with 3.5 gallons of water, target 155° for 60 minutes. Mashed-in at 165°F to have starting mash temperature of 156°F. Each 15 minutes temp was recorded at 157, 154, 154, and 153 at end of mash. No hot liquor additions were requried. | ||||||||
| Boil: | 60 minutes | SG 1.044 | 7 gallons | |||||
| At 15 minutes remaining add 1TSP Irish Moss and 1TSP yeast nutrient | ||||||||
| Hops: | 1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Nugget (12% AA, 30 min.) |
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| Yeast: | Two slap-packs of Wyeast 1098, British Ale Yeast. No starter. | |||||||
| Log: | Brewed on 7SEP10. Fermented at 63-67°F (65+/-2°F) in a 7.5 gallon carboy with no blowoff. Visible primary fermentation completed in 72 hours. | |||||||
| Carbonation: | 1.8 volumes | Corn Sugar: 0.71 oz. for 1.5 gallons @ 64°F | ||||||
| Bottled 1.5 gallons, kegged the rest. Keg was force carbonated, bottles were carbonated with 0.75 ounces of corn sugar with a traget of 1.8 volumes CO2. The bottled 1.5 gallons also met with the spice addition - tea masala spice was soaked in vodka for a week, then strained off. 6 drops of the vodka/essence were added per 12 ounces, for a total of 96 drops (30 drops=1mL). |
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| Tasting: | Two weeks after bottling: Pours dark brown, clear, not opaque. Low carbonation levels leaves a few millimeters of head which slowly dissipates. Aroma of yeasty fruitiness and sweet malt. Carbonation level is perhaps a bit low, and I'm a fan of low carbonation levels. Chocolate malt comes through fairly strong and stays. Spice is hinted at but not as strong as I anticipated. Finishes with an unfortunate lingering astringency. Best guess for cause is over crushed grains or the contained krausen. | |||||||
Recipe posted 10/08/10.
