Subiir 6

Dates

• Brewed: June 19th
• To be bottled: July 10th
• To be drunk: July 31st

Ingredients

Grains

• Crystal 80, 3/4pounds (12 oz)
• Special roast, 1/4 pounds (4 oz)
• Pacific Northwest Pale Ale Malt, 11lbs

Hops

• Magnum 16.4%. 2oz. 1oz used as bittering hops during boils, 1oz for dryhopping.
• Centennial 10.1%. 2oz. Both used during boil. Added in 2 steps.

Water ~9gl used. Expecting ~8gl yield

Process

• Setup gear, fill main pot (6.5gl) and 2nd pot (2.5gl) with water.
  • Insert bag with all the domestic two-row grain into main pot
  • Insert specialty grains into 2nd pot.
• Bring both mashes to 65 degrees c. Stabilize temperature in both. Let main-mash sit for 60 minutes, 2nd pot for 30 minutes.
• Take out grains of main pot and place on top of pot. Take contents of 2nd pot and pour over.
• Squeeze out as much of the wort as possible, into main pot.
• Bring main pot (now containing all the wort) to a boil.
• When boiling:
  • 40 minutes in, add 1oz Magnum
  • 45 minutes in, add 1oz centennial
  • 55 minutes in, add 1oz centennial
  • 60 minutes in, stop boil and remove hops.
    • Circumstances had us let the hops sit in the wort for 1 hour after boil was done.
• Add to fermenters.
• ~10 days into the fermentation add 1oz Magnum.
• ~21 days into fermentation, bottle them.
  • Priming sugar for all 8gls: ~200ml dextrose (~6.8oz)
• Ready to drink ~21 days later.

Evaluation

Beer not as good as Subiir standard. Marc and Morten not sure if comfortable asking for donations for it. General points:

• Not a lot of body. More specialty malts, malts in general?
• Too hoppy. Just get them hops out of the wort in time, yo!
• Fermented 3 weeks over-time. Maybe a bi-taste?