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Original Gravity |
Final Gravity |
Alcohol By Volume |
Mash Efficiency |
Primary |
Secondary |
Keg |
1.062 |
1.014 |
6.3 % |
73 % |
35 days |
0 days |
21 days |
rewed on Saturday, January 19th, 2008
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A yeast starter was made on Monday, January 14, 2008 for the Wyeast London Ale yeast with 550 mL of water, 3 oz of Light DME, and 1/2 tsp yeast nutrient. I used the motorized mill to double crush the grains to help improve my efficiency. This was a fun brew day with a couple other home brewers stopping by to hang out and brew in the basement. All whole hops are being used from Freshops and they soaked up quite a bit of wort. The flame out hops I allowed to aroma hop steep for 10 min. before starting the chiller. The plate chilled clogged toward the very end and I lost maybe a quart to the kettle. The ambient temperature for fermentation is 60 F in the basement so no further control is necessary.
All Grain 5.00 gal Batch Size 6.41 gal Boil Size
Amount |
Item |
Price |
13.00 lb |
Muntons Maris Otter (3 L) |
$20.15 |
0.25 lb |
Briess Crystal Malt - 120L (120 L) |
$0.46 |
0.25 lb |
Briess Wheat Malt (2 L) |
$0.36 |
3.00 oz |
Chinook Hops (14.30 %) at 60 min |
$5.10 |
2.00 oz |
Goldings, East Kent Hops (5.20 %) at 15 min |
$3.20 |
2.00 oz |
Fuggles Hops (6.00 %) at 0 min |
$3.20 |
1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
1 pkgs |
Wyeast Labs London Ale (1028) |
$5.99 |
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$38.56 |
Time |
Step |
1:30 PM |
Sanitized equipment |
2:00 PM |
Heated 4.50 gal strike water to 195 F, preheated mash tun |
2:30 PM |
Doughed in at 166 F, mashed at 152 F for 60 min, 151 F for 30 min, 150 F for 0 min |
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Heated 4.00 gal sparge water to 195 F |
3.30 PM |
Lautered 7 gal of wort, 1.040 @ 130 F = 1.053 SG, 73% Mash Efficiency |
4:20 PM |
Boiled, added hops on schedule |
5:30 PM |
Heat exchanger and wort wizard, cooled to 63 F |
5:45 PM |
Pitched yeast, 1.062 @ 63 F = 1.062 OG (Estimate: 1.066 OG) |
6:00 PM |
Cleaned equipment |
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acked to Secondary on Saturday, February 23rd, 2008
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Secondary fermentation was skipped and the Sister Star of the Sun went straight into the keg. |
egged on Saturday, February 23rd, 2008
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After a long primary of 5 weeks the Sister Star of the Sun was racked into a 5-gallon keg. The keg is not yet refridgerated but sitting under 30 PSI at 60F. It may drop a couple more points and hopefully there won't be too much sediment in the keg. The sample tasted pretty green so I'll try and condidion this one a little longer.
Measurements:
1.014 @ 63 F = 1.014 FG
6.3% ABV |
asted on Saturday, March 15th, 2008
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After one week in the keg at 60 F it went into the fridge at 40 F to carbonate with 12 PSI of CO2. This batch of Sister Star of the Sun appears as a very light straw color with good head retention. The whole hops used in this recipe really make for a nice earthy aroma and flavor. The hop bitterness is a little strong but balanced by a nice light malt sweetness. This beer is not a typical IPA but more like an imperial brittish ale. This is my second attempt at this recipe and I think this batch turned out much better with more flavor overall. |
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