Pam Grier #2
Pam Grier, american brown ale based on Mikkeller's Jackie Brown.
Grist
- 2000g pils (Castle, 3 EBC)
- 300g brown malt (Crisp, 120 EBC)
- 300g Münich I (Castle, 25 EBC)
- 300g Flaked torrified oats (Crisp, 5 EBC)
- 200g Crystal malt (Home roasted, estimated 150 EBC)
- 100g Carafa Special II (1000 EBC)
Hops
- 18g Nugget @ 60min
- 18g Centennial @ 5min
- 18g Amarillo dryhop
Yeast
- Wyeast 1968
Other ingredients
- 2ml lactic acid (80%) - mash
- 1.8g (a pinch? Two?) table salt - mash
Notes
Mash: Mashed in at 68°C, 9.75L. Salts and lactic acid added. Mash started at approx. 70°C. Dropped to 68°C after a couple of minutes. Temp. down to 64°C after about 25 minutes, so pot briefly turned on. Overshot and raised it to 71°C. Left lid off and stirred to bring down to 68°C. Mashed out at approx. 65°C after 45 minutes. 4.5L first runnings collected.
Sparge: Batch sparged with 9.25L of water approx. 76°C. 11.5L second runnings collected.
BG approx. 1.044 (1.040 at 35°C) vs. expected 1.049. Looks very dark and smells roasty. Probably shouldn't have doubled the amount of Carafa.
Just shy of 12L wort collected, yeast pitched at about 20°C. OG 1.060.
Gravity measured at 1.012 4/3.
Swirled a couple of times in an attempt to rouse yeast 5/3-6/3.
Put in the basement for cold crashing 9/3. Dryhops added 10/3.