Cool and Prepare Fermentation
|
|
Cool wort to fermentation temperature |
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Transfer wort to fermenter |
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Add water to achieve final volume of 12.00 gal |
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Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2.0 pkg |
British Ale Yeast (Wyeast Labs #1098) [124.21 ml] |
Yeast |
10 |
– |
|
|
Measure Actual Original Gravity _______ (Target: 1.073 SG) |
|
Measure Actual Batch Volume _______ (Target: 12.00 gal) |
Fermentation |
|
30 Jan 2016 – Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F) |
|
03 Feb 2016 – Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F) |
|
|
|
Dry Hop and Prepare for Bottling/Kegging |
|
Measure Final Gravity: _________ (Estimate: 1.023 SG) |
|
Date Bottled/Kegged: 13 Feb 2016 – Carbonation: Bottle with 8.78 oz Table Sugar |
|
Age beer for 30.00 days at 65.0 F |
|
14 Mar 2016 – Drink and enjoy! |
Notes |
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