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14.3 quarts of strike water (1.1 qts/lb) were heated to 170 F. The water
and 13 lbs total grains were combined to produce a final mash temperature
of 154 F. A 60 minute mash was followed by a 20 minute fly sparge with
about 7 gallons of 170 F water.
Added the candi sugar to the sweet wort and brought to boil. Bittering
Hops added at beginning of boil (60 min) with Irish moss added at 15
minutes and the aroma hops added for the last minute. Wort was chilled
with our immersion chiller and then transfered to a primary fermenter.
Pitched the yeast, which had been started in a starter of 1.5 qt water
with 1.5 cups extra-light DME.
Fermentation temps were kept at a low 62 F with our fermenter chiller.
After 12 days in the primary, it was racked to a secondary fermenter (a
PET bottle, which totally sucked) for another month. The low fermentation
temperatures resulted in a mild, smooth, golden ale with citrus notes
(orange and lemon) that wasn't too estery. We kegged half and bottled
half of this batch. It tasted mild, but given the alcohol content, it was
a wolf in sheep's clothing.
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