Differences

This shows you the differences between two versions of the page.

--- brewing:batches:12 [2026/10/13 13:58] – [Process] tailkinker
+++ brewing:batches:12 [2026/10/19 15:57] (current) – tailkinker
@@ Line 7: / Line 7: @@
 ===== Grain Bill =====
-  * 3600g Briess 2-row barley malt
+  * 3600g Briess 2-row barley malt.
   * 450g Munich malt.
   * 450g Pale Wheat malt.
@@ Line 15: / Line 15: @@
   * 28g Lemondrop hops.
   * 11.5g SafAle US-05.
+  * 350g table sugar.
 ===== Process =====
-Sterilized and cleaned.  Pre-heated mash tun and bagged the grain.  Heated strike water to 72°C.  Transferred strike water to Coleman, and mashed in.  Covered it with a blanket for one hour.  Temp at strike 67.3°C.
+Cleaned and sanitized equipment.  Pre-heated mash tun and bagged the grain.  Heated strike water to 72°C.  Transferred strike water to Coleman, and mashed in.  Covered it with a blanket for one hour.  Temp at strike 67.3°C;  dropped to 63.5°C.  Took my first reading - 1.056 at 15L.
+Started the boil.  Dissolved table sugar in boiling water, and added at 20m from flameout.  Hops added 10m before flameout.  10m rest after boil, transferred to bathtub to chill.  Transferred to carboy, took another reading - 1.044 at 23L.
+Let cool some more, pitched the yeast.
+Oct:  SG of 1.056 at 15L.\\
+Oct:  OG of 1.044 at 23L.\\
+Oct:  SG of 1.001 at 23L.