January 31, 2011 § 1 Comment
January 27, 2011 § 5 Comments
A ProMash Recipe Report
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.057 Plato: 14.02
Anticipated SRM: 52.7
Anticipated IBU: 45.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 12.00 Plato
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
% Amount Name Origin Potential SRM
65.9 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
18.8 2.00 lbs. Flaked Barley America 1.032 2
9.4 1.00 lbs. Roasted Barley Great Britain 1.029 575
4.7 0.50 lbs. Chocolate Malt Great Britain 1.034 475
1.2 0.13 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
0.75 oz. Chinook Whole 13.00 42.2 60 min.
0.75 oz. Fuggle Whole 5.00 3.2 10 min.
WYeast 1028 London Ale
Mash Type: Single Step
Grain Lbs: 10.63
Water Qts: 11.50 – Before Additional Infusions
Water Gal: 2.88 – Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 – Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 3.73 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
1/8 – 1/4 lb of (flavored/non-preservative)coffee?
January 20, 2011 § 1 Comment
What’s crackin’ all,
Apologies, I just got home from Keystone Homebrew’s first meeting of the new year; a bit tipsy… Tons of people showed up, 40 plus! I tried so many different styles it’s almost hard to remember. The ones that stuck out were the Dark IPA’s (cascadians), a sour, the uber coffee stout, the goatscrotum porter (it’s the name that really got me XD), and the looney lady’s pepper mead; seriously, that bitch was nuts. The event was a real blast to my palate!
Yesterday I decided to go ahead and brew up my first batch of all grain beer. It was quite the adventure. The brew is an Irish Red Ale.
7 lbs Pale Malt
1/4 lb Roasted Barley
1 lb 20° L Crystal Malt
1/2 lb Munich Malt
2 oz Nothern Brewer (AAU = 9.0)
1 oz Sterling (AAU = 8.1)
Wyeast – Irish Ale 1084 (Irish Ale) <— I will most likely reuse this yeast via harvest for the stout I am planning.
I brought 8.5 liters of water to 142° (all temperatures are in degrees Farenheit) and dumped this into my mash tun. I let this sit for about 15 mins until the core temperature was around 135° at this point I added my 8.75 lbs of milled grains. I let them protein rest for 20 minutes. I then added another 4.5 liters of 200° water bringing my grain temperature to an even 150.1°. I let the grains set for 60 minutes. I then began the run off. I collected about 1 liter of vorlauf, until my wort ran clean, I then added this back into my tun. I let this run off very slowly as John poured about 14 liters of 170° sparge water carefully over the grain bed. The grain collected approximately 3.4 liters. leaving my with about 6 – 61/2 gallons of wort.
60 Minute Boil:
I brought my wort to a boil on the propane stove. Once I reached my “gentle rolling boil” I added 2 oz of Northern Brewer hops in a meslin bag. I had a mild boil over, easy to take care of. At that point almost everyone left me for class. Props to Lisa, John, Joe, Jalene, and Paige for coming out; shame on you for not eating any of the damn Burger King. It was Whopper Wednesday for goodness sake! After 45 minutes I dropped 1 oz of Sterling hops in a meslin bag in. I added these just a bit early so there was a blend of bitterness to kick my final IBU up a pinch. I staralized my wort chiller in my boiling wort and decided to go with the all natural chiller. Thanks Pennsylvania weather for the free ice, us homebrewers appreciate it. I ran my wort chiller through the spiket on the side of my house and packed snow around the outside careful to keep the lid on. The temperature dropped really quick with just a little bit of agitation. I hit about 75° and funneled in my new glass carboy, and took a hydrometer reading; it was about at an SG: 1.043. I aerated that bad boy with an aeration pump and pitch my wyeast 1084. I plugged it up with an airlock and kept it aside.
All in all, I think the process went smoothly. I made no mistakes that were completely off the charts horrible. My mash schedule, however, could be better planned. I also want to build a sparge tool, similar to my mash tun grid, so I can pull a higher specific gravity next time I mash.
This morning when I checked it was going a bit crazy. I should have thrown a blow off tube on instead of an airlock, the airlock is completely full of brew, but life will go on. This is what the airlock’s activity looks like after about 16 hours.
Sorry that it’s sideways.
Tomorrow I will post up my recipe for the “Ultimate Stout” and will be looking forward to the unveiling of the American Amber Ale. I have secured a Fondue set, or as Joe suggested “FUNdoo” set, to enrich our experience Saturday night.
January 18, 2011 § 2 Comments
Like I said, Mike and I built a mash tun yesterday. Rather than build one of those easy braid pieces we went for a CPVC set up. It took quite a bit to find all the pieces but once we had everything it took only about an hour to put everything together.
We used this outline for our project.
This is how it turned out:
The manifold was the harder part. Making the precision cuts and drilling was tedious.
The nozzle was very easy to assemble and fit perfectly into the existing cooler hole.
Planning on making an Irish Red in the next day or two, all grain of course. I’ll update then.
January 16, 2011 § 1 Comment
Well, there’s quite a bit to update. First of all, the American Amber Ale has been bottled. It looks great and has a final gravity of 1.012, about 4.3% abv. Mike and I really rocked this out. Only issue is that I did not dissolve my priming sugar completely. Most of it was though so I’m not worried. The end result may just lack some carbonation, maybe low head retention. I’m sure it will taste great however.
My ambition did get a little crazy that day. I ran to Keystone earlier in the day with Mike and we picked up an extract recipe for a Single Hop IPA.
9 lb. Golden Light Dry Malt Extraxt
1/2 lb Briess Crystal Malt 120° L
1/4 lb Briess Victory Malt
6 oz Warrior (3 bittering, 2 aroma, 1 dry hop)
1 tbsp Irish Moss
11.5 g Danstar Nottingham Ale Yeast
My friends Will, Matt, and his girlfriend came over to give me a hand. Everything went to plan. I fixed all the mistakes that I made during my first brew. It was a challenge dissolving the entirety of the dry malt, very dense solution. After that I added 3 oz of hops at the beginning of my boil using meslin bags. Then with 10 and 5 minutes left in the 60 minute boil I added 2 more oz of the Warrior Hops. Warriors are extremely stinky, I can’t wait to see how this effects my end result. I also had an issue bringing my wort down to yeast pitching point after my boil. I solved that issue by buying a wort chiller and some other nifty tools (shout-out to Carlos of Lansdale, PA). Can’t wait to use it on my next batch (The Irish Red “Zepplin” Ale).
I will re-rack to a secondary fermenter on day 2 and dry hop on day 5. I will remove the dry hops after 5 days. The room where the IPA is fermenting is very cold, about 55°, so I am going to let this one ferment in the secondary fermenter upwards of 3 weeks to make sure the final product is not too sweet.
Tomorrow, MLK Day, I plan to assemble a Mash Tun for an all grain Irish Red. I will post extensive photos of the assembly and how the brew day goes. I am also very sure Meeze will stop by and post a couple quick words about the day tomorrow.