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Spotted Tongue Cleaning Out The Malt 2
American Strong Ale • All Grain • 5.5 gal
Cleaning out the 2 row. Hops were actually Belma, not an option.
February 16, 2016 pm 06:17pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 20 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 1 oz
Brewers Gold - 10.0 AA% pellets; boiled 60 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 0.5 oz
Brewers Gold - 10.0 AA% pellets; boiled 30 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 0.5 oz
Brewers Gold - 10.0 AA% pellets; boiled 10 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Using up the last of the sack of 2 row.
Style (BJCP)
Category: 22 - Strong American Ale
Subcategory: B - American Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.062 - 1.090 |  |
| Terminal Gravity: | 1.020 | 1.014 - 1.024 | |
| Color: | 7.3 SRM | 7 - 18 | |
| Alcohol: | 8.3% ABV | 6.3% - 10% | |
| Bitterness: | 56.6 IBU | 50 - 100 | |
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