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Brew #57 Friar Trollby (modified Fallen Friar)

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Brewer: Trollby
Style: Old Ale
Batch: 2.25 galExtract

Recipe Gravity: 1.062 OG
Recipe Bitterness: 38 IBU
Recipe Color: 12° SRM
Estimated FG: 1.015
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%

CaraPils - [body, Head] 0.50 lb, Grain, Steeped
Mr. Beer High Country Canadian Draft1.21 lb, Extract, Extract
Mr. Beer Octoberfest Vienna Lager1.21 lb, Extract, Extract
Mr. Beer Pale Export UME 1.21 lb, Extract, Extract

Mr. Beer High Country Canadian Draft1.00 oz, Pellet, 5 minutes
Mr. Beer Octoberfest Vienna Lager1.00 oz, Pellet, 5 minutes
Sterling - Zpicy, herbal hop with a hint of citrus. Can be used as both a bittering and aroma hop0.50 oz, Pellet, 10 minutes

Mr. Beer Dry Ale Yeast 4.00 unit, Yeast, Temperature Range: 68°-76° F 2.0 GRAMS

Recipe Notes:
Place 2 quarts filtered water in a 5 quart pot and heat to 160*F add the grains for 30 minutes
Remove grains, Add UME, bring to a boil.
Add .5oz hops, boil for 10 minutes
Remove from heat, add both HMEs
Cool in an Ice bath.
Add 1 gallon cooled water to the LBK, add the cooled wort, top off to 2.25 gallons (marked on my LBK)
Aerate and pitch yeast, wait 30 minutes.
Aerate again ferment for 21 days at 66-68*F

Batch Notes:
Had four old Mr. Beer Yeast left so used them al, date on them was for 12/2013 same as the two HME I had left the UME was 11/2013

OG = 1.062 @ 68*F

Using up my last OVL, HCCD and Pale UME

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Got busy and did not get a chance to bottle this, got an infection and taste like vinegar.

Looks like pelical (white mold look on top) but taste like Aceto bacteria (vinegar producing) but maybe since sour I am mistaking the type. Since I did not like the taste dumped it :(

First batch I had to dump

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