Grain
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8 lbs Maris Otter
1.5 lb Munich
1 lb Belgian Special B
.5 lb 40L Crystal
Hops
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.5 oz Nugget 60 min boil
.5 oz Nugget 10 min boil
Yeast
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Dry pack of English Ale Yeast (warmed up in some water before adding to primary)
Other Adds
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2 dry cayenne peppers - medium size, chopped, containing 5 seeds (10 min boil)
1 dry cayenne pepper - large size, chopped, containing about 20 seeds, soaked in in 1 oz gin (added to primary)
Mash Schedule
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60 min @ 154°F
Notes
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Brew Day 3/7/2015
Preboil gravity was 1.045. This gives us a calculated pre-boil efficiency of ~68%, which is a definite improvement of the previous batch. Typical, and simple brew day.
3/12/2015
1.013 SG reading while still in the 5 gallon bucket primary fermenter. There was only a thin layer of sediment laying on the top of the beer, but not covering the whole top. I was easily able to stir a bit to get a nice reading with the hydrometer. Bucket smelled dry and peppery - some peppers were visibly floating on the top of the beer.
OG: 1.053
Estimated FG of 1.010 will obtain 5.6% ABV
Bottling 3/21/2015
I moved it from the fermenter (primary) to the bottling bucket on 3/20/2015. It a day in that vessel before bottling on the 21st.
When bottling, I took 10 pieces of the pepper that was floating on the surface and put them into 6 of the first bottles. The bottle caps are marked with a 'P' to indicate the pepper bottles. Added 3/4 cup of priming sugar. Yield: 48 - 12oz bottles, and 1 - 22oz bottle.
OG: 1.053
FG: 1.012
ABV: 5.5%
1.013 SG reading while still in the 5 gallon bucket primary fermenter. There was only a thin layer of sediment laying on the top of the beer, but not covering the whole top. I was easily able to stir a bit to get a nice reading with the hydrometer. Bucket smelled dry and peppery - some peppers were visibly floating on the top of the beer.
OG: 1.053
Estimated FG of 1.010 will obtain 5.6% ABV
Bottling 3/21/2015
I moved it from the fermenter (primary) to the bottling bucket on 3/20/2015. It a day in that vessel before bottling on the 21st.
When bottling, I took 10 pieces of the pepper that was floating on the surface and put them into 6 of the first bottles. The bottle caps are marked with a 'P' to indicate the pepper bottles. Added 3/4 cup of priming sugar. Yield: 48 - 12oz bottles, and 1 - 22oz bottle.
OG: 1.053
FG: 1.012
ABV: 5.5%
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