Check |
Time |
Step |
|
4 days before |
Make Yeast Starter: California Ale (White Labs #WLP001) [Starter 500 ml] |
|
1 day before |
Boil 2.00 gal water, cool overnight. |
|
Date: ________ |
Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup. |
|
|
Take extract out of refrigerator. Add Irish moss to 0.25 cup cold water in pyrex cup. |
|
|
Transfer 2.00 gal water to primary fermentor. |
|
|
Prepare 2.50 gal strike water. Temp:______ F |
|
|
Prepare Ingredients for Mash
Amount |
Item |
Type |
2.50 lb |
Munich Malt (9.0 SRM) |
Grain |
2.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1.50 lb |
Brown Malt (65.0 SRM) |
Grain |
1.00 lb |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
0.50 lb |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
0.50 lb |
Chocolate Malt (350.0 SRM) |
Grain |
|
|
2 min |
Mash Ingredients Step: Add 10.00 qt of water at 168.3 F |
|
60 min |
Hold mash at 154.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
|
|
Recirculate and sparge with 2.24 gal of 175.0 F water to achieve boil volume of 3.53 gal
Measure Gravity: ________ @ Temp:______ F
|
|
Boil for 60 min |
Start to Boil
Amount |
Item |
Type |
6.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
1.25 oz |
Magnum [14.00%] (60 min)
|
Hops |
|
|
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
|
50 min into boil |
Add 0.75 oz Goldings, East Kent [5.00%] (Boil 10 min) |
|
|
Cool wort to fermentation temperature with
ice bath and funnel wort through screen to primary fermentor.
Aerate wort with mix-stir.
|
|
|
Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.079 SG) |
|
|
Add Ingredients to Fermentor
Amount |
Item |
Type |
1 Pkgs |
California Ale (White Labs #WLP001) [Starter 500 ml] |
Yeast-Ale |
|
|
|
Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer,
mash tun, and tubing. |
|
7 days |
Ferment in primary for 7 days at 65.0 F |
|
Date: ________ |
Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper. |
|
|
Add Ingredients to Fermentor
Amount |
Item |
Type |
2.00 items |
Madagascar Bourbon Vanilla Beans (11.0 days) |
Flavor |
|
|
|
Transfer to secondary fermentor. |
|
|
Clean primary fermentor, racking cane, tip, tubing, and carboy cap. |
|
11 days |
Ferment in secondary for 11 days at 65.0 F |
|
Date: ________ |
Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.018 SG) |
|
|
Sanitize
keg,
racking cane, tip, tubing, crimper, and carboy cap.
|
|
|
Add Ingredients to
Keg
Amount |
Item |
Type |
14.00 oz |
Jim Beam Black Bourbon (5.0 min) |
Flavor |
|
|
|
Transfer to
keg, force carbonate at 40.0 F at a pressure of 12.2 PSI. |
|
|
Clean
fermentor, racking cane, tip, tubing, crimper, and carboy cap.
|
|
7 days |
Age for 7 days at 40.0 F |
|
Date: ________ |
Taste and enjoy! |