POLAR VORTEX IS OVER
Finally back to brewing. I am both tired of hearing Polar Vortex and tired of it occurring. We’ve have finally had a break in the unbelievably cold weather. In central Illinois the wind chills have been below 10* for a couple of months. I usually brew a batch or 2 of beer during the winter but with the temperatures so low I just can’t bring myself to go outside to do it.
My coworkers have requested that I make another batch of Kentucky Common for them. This dark cream ale is an easy drinker, but with the Rye malt added it isn’t your typical cream ale. I changed a few things with this recipe. The main thing is I switched out the US-05 yeast for Nottingham. I don’t think there will be that much of a difference in the final beer, but Nottingham is what I had on hand. My efficiency was about 5% higher this time due to oversparging by a bit.
| Malt Bill / Ingredients | ||
| Pounds | Type | |
|---|---|---|
| 7lbs | 2 row | |
| 1lb 4oz | Corn | |
| 12oz | Flaked Rye | |
| 3oz | Crystal 120 | |
| 3oz | Carafa III | |
| Hops | ||
| IBU | Type | Time |
| 20 | East Kent Golding | 90 |
| Mash Schedule | ||
| Temp | Time | |
| 148F | 90 minutes | |
| Yeast | Nottingham | |
| Stats | ||
| 6 gal | 85% efficiency | IBU: 20 |
No comments:
Post a Comment