Batch #73 - All Kent Amber Ale

Started batch on Oct 25, 2011:

Recipe:

  • 6.0 lb Amber Malt Extract (Midwest Supply)
  • 1.5 lb Briess Light (dry)
  • 1.5 oz hop pellets (UK Kent Goldings, 5.0% alpha) 60 min
  • 1.0 oz hop pellets - finishing (UK Kent Goldings, 5.0% alpha) 20 min
  • 1 bag of home grown hop cones (south fence)
  • 1 tbs Irish Moss, last 15 min
  • 1.0 oz hop pellets - aroma (Kent Goldings, 5.0% alpha) less then 3 min
  • Safeale US-05 (dry ale type)
  • Specific gravity 1,0XX

Procedure:

Sanitized everything with Star San. Boiled wort for 60 minutes and then cooled down with cooper coil cooler. Pitched yeast at 25C. Covered plastic bucket with the tight cover and the airlock filled with Chopin vodka. Kept in basement temperature (~70F)

Progress log:

  • Oct 26, 2011: Slow fermentation visible in the morning.
  • Oct 27, 2011: Fermentation 2 times/sec in the morning.
  • Nov 02, 2011: Moved to secondary fermenter.
  • Nov 07, 2011: Kegged.

Evaluation:

  • Nov 8, 2011: On second day in fridge - very good, definetly Kent hops.
  • Nov 23, 2011: gone, one of the best beers since hobby resumed
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