Burnt Hand India Pale Ale

Dave's Dreaded Homebrewery
Burnt Hand India Pale Ale
All-Grain Brew 10 Gallon Batch

Brew Date - 12/19/98
Secondary - 12/27/98
Bottled -

Burnt Hand India Pale Ale

Beer Cam
12/27/98 7:30PM

This is actually my second attempt at this brew. I burnt my right hand badly on the first try and the brew was ruined. Thus the name "Burnt Hand India Pale Ale".

Credits -

Dave Dixon - Brewmaster

Assistants - Tom, James, Dana

Updated 12/27/98 7:30PM -
Burnt Hand India Pale Ale is transfured into the secondary.

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

Grain	Quanity
American Klages 2-Row Malt	20 lbs
American Cara Pills	2 lbs
Crystal Malt (90 L)	.5 lb
Crystal Malt (30 L)	1.5 lbs
Total Grain	22 lbs

Hops	Alpha Acid %	Quanity	Time
Cascades	4.8%	4 HBU/1 oz	75 min - bittering
American Northern Brewers	7%	15.4 HBU/2.5 oz	75 min - bittering
Centinnial	10.6%	23 HBU/2.5 oz	20 min - flavor
Centinnial	10.6%	20 HBU/2 oz	Dry Hop - aroma

OG:	Hydrometer reading is 1.060
FG:	Hydrometer reading is
Alcohol Content
1.	12/19/98 8:30AM - Strike water ~8 gallons bring to 162º
2.	9:20AM - Mash in grain and temp levels at 158º
3.	11:40AM - Mash out and raise temp to 168º and hold for 5 minutes.
4	11:45AM - Start Sparge with 14 gallons of water at 175º
5.	1:00PM - Finished sparge and collected ~13 gallons of sweet wort. Start boil.
6.	2:00PM - 75 min boil. Achieved Boil. Added bittering hops.
7.	3:05PM - Added flavor hops.
8.	310PM - Add irish moss.
9.	3:20PM - Flame Out.Rest for 30 min.
10.	3:45PM - Start cool down process. Transferr to primary fermenters.
11.	5:15PM - Cool down and transfer complete. Areate wort.
12.	5:30PM - Pitch Wyeast 1969 Special London Yeast slurry and close primary fermenters.
13.	12/27/98 4:30PM - Transfer to the secondary fermenter and dry hop for armoa. Place in the beer freezer and store at 57º.
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