Cool and Prepare Fermentation |
| Cool wort to fermentation temperature |
| Transfer wort to fermenter |
| Add water to achieve final volume of 5.00 gal |
| Fermentation IngredientsAmt | Name | Type | # | %/IBU | 1.0 pkg | American Ale (Wyeast Labs #1056) [1750.00 ml] | Yeast | 15 | - |
|
| Measure Actual Original Gravity _______ (Target: 1.089 SG) |
| Measure Actual Batch Volume _______ (Target: 5.00 gal) |
Fermentation |
| 1/16/2011 - Primary Fermentation (14.00 days at 68.0 F ending at 68.0 F) |
| 1/30/2011 - Secondary Fermentation (14.00 days at 68.0 F ending at 68.0 F)Secondary IngredientsAmt | Name | Type | # | %/IBU | 3.00 oz | Maker's Mark Bourbon (Secondary 14.0 days) | Flavor | 16 | - | 2.00 oz | Caribou Obsidion Cold-Pressed Coffee (Secondary 14.0 days) | Flavor | 17 | - | 2.00 oz | Medium Toasted French Oak Cubes (Secondary 7.0 days) | Flavor | 18 | - |
|
| |
| Dry Hop and Prepare for Bottling/Kegging |
| Measure Final Gravity: _________ (Estimate: 1.026 SG) |
| Date Bottled/Kegged: 2/13/2011 - Carbonation: Bottle with 3.78 oz Corn Sugar |
| Age beer for 28.00 days at 52.0 F |
| 3/13/2011 - Drink and enjoy! |
Notes |
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Created with BeerSmith |
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