Saturday, November 3, 2012

Time for more Bitter

Making the Penrose Pub Bitter today.
7 pounds of Maris Otter.
6 ounces of 135L Crystal

1/2 ounce at 60 of Target
1/4 ounce each of Northdown and Challenger + 1 tsp of Irish Moss at 45.
Fermenting on Wyeast Yorkshire yeast at 67 degrees.

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