Sunday, October 28, 2012

American Amber

Two weeks in the secondary so time to bottle.  Won't take hydrometer readings as my hydrometer has a leak and does not read true.

Put 5 oz of priming sugar in 2 cups of boiling water to dissolve.  Let cool for about 15 minutes and add to the bottling bucket.

Filled a bit shy of two cases.  I'm loosing too much along the way.  Need to take care of that.

Saturday, October 20, 2012

American Amber

Check the gravity

T = 78 F
SG = 1.050
ASG = 1.052

I do not believe my hydrometer.

Proceed to rack to a secondary fermentor.


Tuesday, October 16, 2012

American Amber

Fermentation started off well on Sunday, October 7, but it's been cold in the house and the fermentation stuck.  Haven't been able to do much until today.  I've got a space heater to warm up the area where the carboy is kept.  Fermentation is again going, so I'll check the specific gravity and temperature.

T = 67 F
SG = 1.035
ASG = 1.035

Saturday, October 6, 2012

American Amber

This is from a kit from Brewer's Best.

19:50 Put 2.5 gal in brewpot and put on burner

20:18 Water temp = 160 F.  Put grains, 1 lb of Crushed Caramel 80 L into pot to steep.

20:40 End steeping of grain, remove grain bag from wort.  NOTE:  Water temperature did exceed 170 F for a brief time during steeping.

21:09  Add malt extract.
3.3 lb Amber LME
2.5 lb Amber DME

Raise flame to restart boil

21:22 Boil restarts

Add bittering hops: 1 oz. US Brewer's Gold - Alpha 9.9%, Beta 5.5%

21:40 Add 2 tsp each of Irish Moss, Yeast nutrient and Yeast energizer

22:17 Add aroma hops 0.5 oz hop pellets: alpha 4.9%, Beta 3.5%

22:22 Remove from heat and put in cooling bath.

22:27 Transfer to glass carboy.  Temp 100 F.

22:35 Add 2.5 gallons of bottled water

23:51 T = 87 F
OG = 1.072
AOG = 1.076

Pitch yeast WLP060

Install air lock and put in closet