This recipe has been brewed 1 time(s)
Brew Session: A Hundred Years Ale
CheeseNips
1/2/2019 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Yeast starter is 105g of DME in 1L of liquid, getting this going on 1/2 for upcoming brew day. The Loki yeast is truly amazing as it kicked off in the starter after an hour despite coming out of the refrigerator. The slurry is incredibly dense.I plan on racking off 1 gallon of wort and seeing how yeast flakes that I made from drying out some Loki slurry work at fermenting.Brew day - I used a BIAB approach today and it has made things easier. After mashing in, I whisked every 15 minutes into ...
Recipe Facts
A Hundred Years Ale
American Amber Ale
- 3.50 Gallons Liters Batch Size
- 4.25 Gallons Liters Boil Size
- 30 min Boil Time
- 1.049 OG
- 1.010 FG
- 27.3 IBU (tinseth) Bitterness
- 0.56 BG:GU
- 11.1° SRM Color
- 71% Efficiency
- 5.1% ABV Alcohol
- 162 per 12oz Calories