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Session IPA and Pleasing Porter

21 Feb

Session IPA

Malt Bill

  • 5# Marris Otter
  • 0.5# Biscuit Malt
  • 0.5# Caramel 20L
  • 0.5# Caramel 40L
  • 0.5# Caramel 60L

Hops

  • 1 oz. Leaf Amarillo 7.1% Alpha, Beta 5.6% – for 60 min
  • 0.5 oz.Leaf Cascade 7.2% Alpha, 7.5% Beta – for 10 min
  • 0.5 oz. Leaf Citra 12.9 Alpha, 3.7% Beta – for 10 min
  • the other half ounces of the Citra and Cascade will be added after several days of fermentation for the dry hopping. These will be left in for 3-4 days.

Mashing started at 157 deg F

Initial Brix: 10.9 at a bit over 11 deg. C

 

Oatmeal Porter

Malt Bill

  • 4# American 2-row
  • 0.5# Caramel 90L
  • 0.5# Aromatic
  • 0.5# Roasted Barley
  • 0.5# Pale Chocolate Malt
  • 0.25# Dehusked Carafa III
  • 1# Oatmeal

Hops

Added throughout the boil, with about 10% added at flame-out

  • 1 oz. Leaf UK East Kent Golding 5.9% Alpha, 2.9% Beta
  • 1 oz. Pellet German Spalt 2.6% Alpha, 5.2% Beta

Initial Brix 10.1 at about 11 deg. C

Overall temperature 64 degree outside when I started, cooling to 52F.

 
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Posted by on February 21, 2016 in Uncategorized

 

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