Difference between revisions of "Subiir 6"
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==Dates== | ==Dates== | ||
Brewed: June 19th | *Brewed: June 19th | ||
To be bottled: July 10th | *To be bottled: July 10th | ||
To be drunk: July 31st | *To be drunk: July 31st | ||
==Ingredients== | ==Ingredients== | ||
Grains | Grains | ||
*Crystal 80 3/4pounds (12 oz) | *Crystal 80, 3/4pounds (12 oz) | ||
*Special roast 1/4 pounds (4 oz) | *Special roast, 1/4 pounds (4 oz) | ||
* | *Pacific Northwest Pale Ale Malt, 11lbs | ||
Hops | Hops | ||
| Line 15: | Line 15: | ||
Water | Water | ||
~ | ~9gl used. Expecting ~8gl yield | ||
==Process== | ==Process== | ||
*Setup gear, fill main pot (6.5gl) and 2nd pot ( | *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 bag with all the domestic two-row grain into main pot | ||
**Insert specialty grains into 2nd pot. | **Insert specialty grains into 2nd pot. | ||
| Line 24: | Line 24: | ||
*Take out grains of main pot and place on top of pot. Take contents of 2nd pot and pour over. | *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. | *Squeeze out as much of the wort as possible, into main pot. | ||
*Bring main pot (now containing all the wort) to a boil. | *Bring main pot (now containing all the wort) to a boil. | ||
*When boiling: | *When boiling: | ||
** | **40 minutes in, add 1oz Magnum | ||
**45 minutes in, add 1oz centennial | **45 minutes in, add 1oz centennial | ||
**55 minutes in, add 1oz centennial | **55 minutes in, add 1oz centennial | ||
**60 minutes in, stop boil and remove hops. | **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. | *Add to fermenters. | ||
*~10 days into the fermentation add 1oz Magnum. | *~10 days into the fermentation add 1oz Magnum. | ||
*~21 days into fermentation, bottle them. | *~21 days into fermentation, bottle them. | ||
**Priming sugar for all 8gls: ~200ml dextrose (~6.8oz) | |||
*Ready to drink ~21 days later. | *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? | |||
Latest revision as of 22:41, 14 August 2013
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?