Check |
Time |
Step |
|
4 days before |
Make Yeast Starter: Abbey Ale (White Labs #WLP530) [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 2.24 gal strike water. Temp:______ F |
|
|
Prepare Ingredients for Mash
Amount |
Item |
Type |
4.00 lb |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1.50 lb |
Caramunich Malt (56.0 SRM) |
Grain |
0.50 lb |
Corn, Flaked (1.3 SRM) |
Grain |
0.50 lb |
Special B Malt (180.0 SRM) |
Grain |
0.25 lb |
Carafa Special Germany (302.0 SRM) |
Grain |
|
|
2 min |
Mash Ingredients Step: Add 8.98 qt of water at 165.5 F |
|
60 min |
Hold mash at 152.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
|
|
Recirculate and sparge with 2.35 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 |
5.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
1.50 lb |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
2.50 oz |
Styrian Goldings [4.20%] (60 min)
|
Hops |
|
|
30 min into boil |
Add 1.00 oz Hallertauer Hersbrucker [3.50%] (Boil 30 min) |
|
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
|
55 min into boil |
Add 0.50 oz Hallertauer Hersbrucker [3.50%] (Boil 5 min) |
|
55 min into boil |
Add 0.50 oz Coriander Seed (Boil 5.0 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: 1.077 SG) |
|
|
Add Ingredients to Fermentor
Amount |
Item |
Type |
1 Pkgs |
Abbey Ale (White Labs #WLP530) [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. |
|
|
Transfer to secondary fermentor. |
|
|
Clean primary fermentor, racking cane, tip, tubing, and carboy cap. |
|
14 days |
Ferment in secondary for 14 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.
|
|
|
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.
|
|
28 days |
Age for 28 days at 40.0 F |
|
Date: ________ |
Taste and enjoy! |