Ok, so I know that most times, the bottling bucket hydrometer sample tastes really good. And that it doesn't always end up being as good as you remember after its been in the keg/bottle for a few months. I guess it is just the excitment of first tasting your beer when it comes out of primary.
So, 2 weeks ago I brewed a robust porter using my recently harvested Sedona hops! Tonight I bottled it, and am really happy with the hydrometer sample. Really Happy!!! Roasted coffee, toffee & biscuity malt goodness...
Hope everyone is having a good brew weekend!!!
--LexusChris
"A woman drove me to drink, and I hadn't even the courtesy to thank her." – W.C. Fields
Tomorrow I'm going to brew a bit of a kitchen sink amber session ale:
Recipe: Amber
Style: 10B-American Ale-American Amber Ale
Recipe Overview
Wort Volume Before Boil: 13.00 US gals
Wort Volume After Boil: 12.00 US gals
Volume At Pitching: 11.00 US gals
Final Batch Volume: 10.00 US gals
Expected OG: 1.042 SG
Expected FG: 1.010 SG
Expected ABV: 4.1 %
Expected ABW: 3.3 %
Expected IBU (using Tinseth): 24.1
Expected Color: 10.1 SRM
Mash Efficiency: 82.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
US Vienna Malt 10lb 0oz (58.4 %) In Mash/Steeped
US 2-Row Malt 2lb 13oz (16.3 %) In Mash/Steeped
US Munich 10L Malt 2lb 13oz (16.3 %) In Mash/Steeped
US Caramel 60L Malt 1lb 0oz (5.8 %) In Mash/Steeped
US Caramel 40L Malt 6.00 oz (2.2 %) In Mash/Steeped
US Roasted Barley 2.78 oz (1.0 %) In Mash/Steeped
Hops
US Willamette (4.5 % alpha) 35 g Loose Pellet Hops used 60 Min From End
US Columbus(Tomahawk) (15.5 % alpha) 30 g Loose Pellet Hops used 15 Min From End
Other Ingredients
Yeast: DCL US-05 (formerly US-56) SafAle
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Infusion (153)
Step: Rest at 153 degF for 60 mins
Roasted coffee, toffee & biscuity malt goodness...
