Brew Date
September 4, 2007
Tap Date
October 10, 2007
Attenuation
74% apparent
61% real
Fermentables
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Info
Malt sweetness and honey like flavor and aroma.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Hops
0.75 oz
Kent Golding 4.0%
60 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1 tsp.
Irish Moss Spice
Boil15 min
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Mash Steps
Step 1
Infusion60 min
156°F
Fermentation and Aging
General Info
Just in time for my birthday! This was a spur-of-the-moment brew session experiment with a lower-gravity ale. I’ve brewed 80/- and 90/- beers before, but not a 60/-, which is meant to be consumed in larger quantites.
Racked to primary (September 4, 2007). Racked to secondary (September 12, 2007). Racked to keg and primed with 3.0 oz (by weight) of corn sugar. Set in the refrigerator to cold condition (September 24, 2007).
Finally tapped this one on December 16, 2007. Best served at 50°.
Procedure
Single infusion mash with 2.7 gallons of water @ 158° for 60 minutes (for a drier profile).
Sparge with 170° water.
90 minute boil.
Add hops according to schedule.
Cool wort and pitch yeast.
