This recipe has been brewed 4 time(s)
Brew Session: - House Summer Ale - v3
Kamui-2004
11/3/2017 12:00:00 AM
- Water Infusion
- Fermentation
157*at 4:15pm 11/3-17 mash inSparge at 8:50p. 140*Pre boil was 1.04011.25.17 nearing the end of keg. has a straw malty tatse i dont care fpr
Brew Session: - House Summer Ale - v3
Kamui-2004
9/3/2017 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
Overnight mash. Using dry lager yeast S-23 and will ferment in chamber at 68*9.20.17 x'fer to 2nd 1.006kegged 9.295.38 abv
Brew Session: - House Summer Ale - v3
Kamui-2004
8/11/2017 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
up'd the acid malt from .5oz to .75 ozused us 04Mash high 158 on purposeAbout sliced thumb off while making salsa Started 7:30'ish pmog 1.0478.19.17 kegged from P. 1.012. Full 5 gal. Forgot to do gelatin. = 4.5?v
Brew Session: - House Summer Ale - v3
Kamui-2004
7/15/2017 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
Overnight mash on 7-14. 150* at 11:30pstart brewday 5:45 am140* mash at 6am1.035 pre boil 6.4 galOG 1.046 4.8'ish gal7.16.17 10p. ferm already starting to slow. nice and clean(not chunky)X'fer to 2nd on 7.22.17 1.004keg 7.30.17had a very dry finish due to a low 1.004 FGused 1098 british ale yeast
Recipe Facts
- 5.50 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.047 OG
- 1.006 FG
- 20.7 IBU (tinseth) Bitterness
- 0.44 BG:GU
- 2.7° SRM Color
- 79% Efficiency
- 5.2% ABV Alcohol
- 152 per 12oz Calories