Today i had a free day at work, so i had the chance to brew my first batch of 2017. When i have a day off, usually i help in family businesses, today i was roasting piglets for our restaurant, and also gives me the time to brew.
I was brewing an APA, to use up some old grains and some old hops, wanted something simple and tasty!!
Here's the recipe:
American Pale Ale
Recipe Specs
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Batch Size (L): 18.5
Total Grain (kg): 4.850
Total Hops (g): 40.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 7.2 (EBC): 14.2
Bitterness (IBU): 38.1 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 90
Grain Bill
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4.350 kg Pale Ale Malt (89.69%)
0.340 kg Munich I (7.01%)
0.160 kg Carared (3.3%)
Hop Bill
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20.0 g Magnum Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
20.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
Misc Bill
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3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented with???
because i dont chill, I simply put the wort cooling in a fridge until next morning, and then i pitch the yeast, but here i have my doubt?? i have some S-23 that i should use right way, or i use some s-05!!!
which one should i use??
some fotos from the day(didnt took many as my day was busy):
milling the grains
collectin wort from the mash
the boilling
my helpers during the day
one of the piglets i was roasting, crunchy and tasty
the last hop adition
everything clean
time for a beer, smash german pale with brewers gold, 4.2% abv and a nice tuna steak
i would preciate your help with the yeast!! and sorry for my rude english!!
cheers and a Happy New Year