Cleaning out my grain closet. Pale base malt purchased in 2014. The night before brew day I soaked and roasted a 250g portion to medium darkness.
Brewday: Sparged in 10 minutes intervals from rectangular cooler with nylon mesh after initial soak 60 minutes at 150F. 6.5 Gallons wort collected. Very long boil in aluminum cauldron on underpowered banjo burner, on flame at 4:30pm, outdoors ambient temp 40F, rolling boil finally achieved around 6pm. Flame out 8:30pm.
Leaf Tettnang grown on my farm, frozen in August, 28g at 75 minutes from flame out, 14g at 10 minutes. no wort chiller except for 30 degree air, poured between buckets for an hour, getting late, still at 80F, left to cool overnight.
Pitched prestarted yeast (50F) in 35F wort next morning at 8:30am, placed in room temp 45F in barn, primary fermentor plastic gamma sealed bucket with air lock 11/20/22.
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