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Using Spalt

Had some Spalt hops, wanted to see how they taste/smell. Used remains of no name amber DME from LHBS.

Brewer: Coly Moore Email: colymoore@yahoo.com
Beer: Using Spalt Style: American Brown
Type: Extract Size: 1.70 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 31 IBU
OG: 1.045 FG: 1.010
Alcohol: 4.5% v/v (3.5% w/w)
Boil: minutes SG 1.051 1.5 gallons
1 lb. 10 oz. Amber dry malt extract
Hops: 0.41 oz. Cascade (6% AA, 60 min.)
0.14 oz. Cascade (6% AA, 30 min.)
0.49 oz. Spalt (aroma)
Yeast: Repitched Nottingham by simply adding wort to the fermenter where the yeast cake was. Shook it very well to mix the yeast and aerate. Since I didn't clean or sanitize the fermenter between brews, I'm a little worried about contamination - we'll see.
Log: 01/19/02 - Boiled for 60 min, chiiled in cold water bath. Fermentation temperature varies from around 64F (night)to as high as 73F (sunny day).
01/21/02 - OG of 1.046 has dropped to 1.026. Not much activity. Stirred up yeast with sanitized whisk, gently swirling, didn't beat any air in.
Carbonation: Later
Tasting: Later

Recipe posted 01/22/02.