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<p>Item #
ag99-2714
1.051
IBUs :
20
Color : Mahogany/Brown
1.048
ABV%:
5.4%
1.011
Medium
Grains & Hops
Additives :
2 Cinnamon Sticks, 1 oz Ginger Root, 0.75 oz Sweet Orange Peel
8.5 American 2 Row
1 Lb Crystal 10
2 oz Chocolate
Kettle Mash Tun: Mashout to 170 then Sparge with 170 Water
1 Lb Honey (last 5 Mins of Boil)
Flavor Hops:
Aroma Hops :
Knock - Out Hops :
1 oz Saaz
5 Minutes
ABV% Calculator
Original Gravity
Finishing Gravity
1 oz Cascade
White Labs 028 Edinburgh Ale, Wyeast 1728 Scottish Ale, Safale-04
2. After 10 minutes you can check your temperature. You will be between 149F and 156F assuming you measured your water and grains correctly.
Replace lid and "Mash" for 1 hour. Start to heat your sparge water at this point. You will need enough 200F water for your expected final volume (5 gallons
if you want five gallons of brew).
Basic All Grain Brewing Method. Advanced Brewing Knowledge is Needed.
This Brewing Technique uses a Boil Kettle and "Cooler" Mash Tun.
1. Clean and assemble your mash tun. Add 1 QT 180F water for Every LB of grain to be mashed (Add Water First). By adding water first, you will pre-heat
your mash tun. Stir water until your temperature hits 170F. It is now time to add your CRUSHED grains to the cooler. Gently dough grains in until all grain is
covered by water. Place lid on and continue to step #2.
3. After mashing for one hour, you will want to check for conversion of starch to sugar. This will be done by placing a small amount of grain free wort on a
white plate or bowl. Add one drop of "Tincture of Iodine" to the wort. If it quickly disappears or stays/remains red, you are ready to move on to step #4. If the
iodine turns black, starch is still present, return the lid and run a few test. Calibrate your thermometer. Recheck the temperature of the mash. If both are
accurate, do another iodine test every 20 minutes until conversion is complete.
X 131.25 =
Alcohol by Volume %
7. After fermentation and bottling/kegging, be sure to bring us a sampl