Mostly the same as my #6.
- Steeped Grains
- 1.0 lb European Bulk Crystal Malt
- 0.5 lb Cara-Pils
- Sugars
- 9.0 lb Extra Pale (Pilsen) Malt Extract
- 1.0 lb Table Sugar (Sucrose)
- Hops
- 75 min: 1.0 oz Warrior (Summit subst.)
- 20 min: 1.0 oz Northern Brewer (Simcoe subst.)
- 10 min: 1.0 oz Warrior
- 5 min: 1.0 oz Amarillo
- Dry hopped in 2ndary: 2.0 oz Warrior, 2.0 oz Northern Brewer
- Misc
- 10 min: Irish Moss
- Yeast
- White Labs Liquid San Diego Super Yeast WLP090
OG: 1.064 @ 68. FG: 1.016 @ 58.
I think the original gravity was lower firstly because I only used 1 lb of table sugar instead of 2 lbs, and secondly because I added about 0.6 gallons of water after the boil to bring the volume up since I know I will lose some due to trub like I did last time.
So, adding water to make it around 5.6 gal in the primary caused foam to leak out into the air lock and I had to transfer to a second primary after a couple days. The rest of primary fermentation completed fine and I dry hopped and transferred to secondary after six days.
Yield was 46 bottles because I added some water. The ABV was lower than before though at 6.5%.
- Primary: 6 days
- Secondary: 12+6 days
- OG: 1.064
- FG: 1.016
- ABV: 6.5%