Monday, July 5, 2010

Chiswick Bitter

The recipe: (ten gallon batch)

14 pounds of Maris Otter
3/4 pound of 135L Crystal

1 ounce of UK Target 60 minutes
.5 ounces of UK Northdown 15 minutes
.5 ounces of UK Challenger at 15 minutes
3 ounces total of East Kent Golding (subject to change)
1.5 tsp of Irish Moss at 15 minutes

OG of 1.040

Using Wyeast 1968 on half and Danstar Windsor on the other half.

Day three now, first dry hop additions, on the 1968 batch, half ounce of East Kent Goldings, on the Windsor half, half ounce of Brambling Cross.

Tranferred to secondary. 1968 batch received another half ounce of EKG and the Windsor half received another half ounce of Brambling Cross. The EKG half is now in the kegorator chilling at 50 degrees while the Brambling Cross is cooling down to 68 degrees. In a week and a half, they will be kegged with another half ounce of each hop.

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