Hybrid Cream Ale
Hybrid Cream Ale Extract Kit
Extract kit made for Vice City. Brewed outdoors with full volume boil in keggle.
Temps measure with small "tea/coffee" thermometer.
Safale US-05 (attenutation: 73-77%, goal FG: 1.009-1.011)
June 8, 2013
14:40 	Fill boiler with 7 gal water, flame on.
14:56	170°F. Flame off. Begin steeping grains. Balance jug of syrup over keggle to warm syrup (for easier pouring).
15:16	Remove grain (and suspend over wort to catch the delicious drippings). Flame on.
15:23	Acheived boil. Flame off. Add syrup and mix.
15:26	Flame on.
15:28 	Acheived boil. Add hops. Beging T-60 boil.
16:20	Insert wort chiller (this killed the boil, took ~2 minutes to return to boil).
16:29	Flame off. Turn on chiller.
16:39	~100°F. Rack to 6.5 gal carboy (net ~6 gal). SG: 1.040 (exactly right!). (Should have chilled further!)
17:01	Still too warm (> 78°F) to pitch yeast.
June 9, 2013
11:52	~72°F. Oxygenate with O2 (used old racking wand) for a couple minutes (should have aerated after adding yeast!)
11:58	Pitched dry yeast (Safale US-05) (straight from pouch, no rehydration). Also added ~1 tsp of yeast nutrient and energizer.
12:01	Attached new, large blow-off tube,
12:23	Add few drops of Fermcap-S (to help prevent massive blow-off).