Batch #75 - Robin Hood Ale (!)

Started batch on Nov 29, 2011:

Recipe:

  • 6.0 lb Gold Malt Extract (Midwest Supply)
  • 1.5 lb Briess Light (dry)
  • 18g hop pellets (Warrior, 17.2% alpha) 60 min
  • 1.0 oz hop pellets - finishing (Cascade, 6.1% alpha) 20 min
  • 1 tbs Irish Moss, last 15 min
  • 1.0 oz hop pellets - aroma (Cascade, 6.1% alpha) less then 3 min
  • Notthingam (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 withKharkov vodka. Kept in basement temperature (~64F)

Progress log:

  • Nov 30, 2011: Every 3 sec fermentation visible in the morning.
  • Dec 01, 2011: Fermentation 2 times/sec in the morning.
  • Dec 05, 2011: Moved to secondary fermenter.
  • Dec 12, 2011: Kegged: very clean beer.

Evaluation:

  • Jan 15, 2012: Gone. Very good. Suspected are Ian, Sarah and Ben.
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