Had another brew day today. This recipe was quite simple. Grains, malt extract and an ounce of Kent Goldings hops. The brew went well - the thermometer I tried out this time was one of those that you set the temperature, and an alarm goes off when it hits it. Worked pretty good - but it went kind of crazy when I was chilling the beer. I had to resort to my back up thermometer. I probably chilled the beer a little too much, but it ended up being around 172 in the carboy - which is perfect for pitching the yeast. The original gravity came out at 1.040. The recipe says it's supposed to be at 1.045 - so I'm not too concerned. Hopefully by tomorrow morning I'll be kicking back on the sofa hearing the bubbling action from the kitchen.
6lb. liquid malt extract
10 oz 60 L Crystal, 1 oz Roasted Barley, 4 oz Aromatic
1 oz Kent Goldings (bittering)
I put the grain bag in a pot on my garage kerosene heater.. it's kind of like potpourri beer style.. haha. The only mistake I made today was knocking my empty glass off the table as I was filling my carboy - crash! oops. Lord knows I have enough of them. :)
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http://www.bbc.co.uk/dna/h2g2/A288317
A nice guide to Scottish beer ratings (explains the shilling factor).
1.014 gravity - second reading. Will take another reading before I keg.
If this is right, the beer will be about 3.354 %. Not what I expected, but good to know.
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