Old Tankard Ale

[mashani]

How dark did you make your sugar?

[The_Professor]

How dark did you make your sugar?

I went for the higher end of amber so dark amber/light brown. The invert sugar looks brownish in the container. I wanted it to have both some color and flavor.

[The_Professor]

Here's a dab of the invert sugar on a paper plate:

[mashani]

Looks lovely. I make my own sometimes as well.

[The_Professor]

I found it a lot easier using my digital thermometer than when I was using my regular candy thermometer.

I have this brew underway today with the cereal mash in progress.
First time I have done this so I feel like I am wading out into the deep end.

[The_Professor]

Got this brewed up last night.
My mash temp was low at 145 (with added cereal mash) so I added boiling water and wound up high at 159. Left top off mash tun and stirred occasionally for about 10 minutes to get 152.
After a 1 hour mash temp was 150. Next up a stuck sparge. Spilled some wort and grain transferring to another bucket.
Finally got sparge going and volume short but gravity was high so just added water.
Added invert last 15 minutes of boil.
Post boil Brix 14.5 (1.059). About what I was supposed to have.
If this turns out well and I make it again I will attempt to skip all the extra steps.

[The_Professor]

Racked to secondary this evening, adding 1 oz EKG dry hop. Will bottle this weekend.

Brix 7.5 (1.011) for 6.3 ABV

Tasting a room temp sample, light body, good amount of flavor with slight fruit (?).