Difference between revisions of "Subiir 8"
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(Created page with "==Summary== *Stout! *Yield: Aiming for 7gls in a 5gl bucket and 2gl bucket, food safe. *Dates: Brewed November 30th, To be bottled , To be had ==Ingredients== '''Grains''' B...") |
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==Summary== | ==Summary== | ||
*Stout! | *Stout! | ||
*Yield: Aiming for 7gls in a 5gl bucket and 2gl bucket, food safe. | *Yield: Aiming for 7gls in a 5gl bucket and 2gl bucket, food safe. (added 1 gl later and poured straight from vessel #1 to 2 gl fermenter (so plus plus stuffs), yield around ~9 gl) | ||
*Gravity: 1.035 pre-fermentation. | |||
*Dates: Brewed November 30th, To be bottled , To be had | *Dates: Brewed November 30th, To be bottled , To be had | ||
==Ingredients== | ==Ingredients== | ||
'''Grains''' | '''Grains''' | ||
Body: Pacific Northwest Pale Ale Malt | *Body: Pacific Northwest Pale Ale Malt. 8 lbs. | ||
Specialty malts: | *Specialty malts: 5lbs total | ||
** 2.5 lbs rye malt | |||
** .9 lbs br chocolate | |||
** .65 lbs br roasted barley | |||
** .65 lbs caramwich | |||
** .3 lbs aromatic | |||
'''Hops''' | '''Hops''' | ||
* 1.9/2 oz E. Kent Golding, 7.2% Alpha acid (bittering, added start of boil) | |||
* 1.8/2 oz Styrian Golding, 4.0% alpha acid (aroma, added 58 minutes into boil) | |||
'''Yeast''' | '''Yeast''' | ||
Re-invigorated using a malt-starter and a magnet spinner. | *Wlp002, English ale yeast | ||
*Re-invigorated using a malt-starter and a magnet spinner. | |||
'''Water''' | '''Water''' | ||
*8 gls starting | |||
*Added 1 gl after mash before boil. | |||
**We ended up with ~0.5/0.7 gl less than we wanted, so next time use ~9.5 gls total. | |||
==Process== | ==Process== | ||
*Get the yeast growing on the magnet spinner! | |||
*Measure out grains and water, bring into mashing vessel #1 (turkey frier) and #2 (stockpot) | |||
*MASHING: | |||
**Bring both vessels to 68 degrees celcius. | |||
**Keep temperature stable for 60 minutes. | |||
**Lift grainbag from vessel #1 ontop of it, pour mash (incl. grains) from vessel #2 through the grainbag. | |||
**Let it drip and squeeze it when cold enough | |||
***Note to self: For efficiency, let the drip happen over some bucket and start boil immediately. Just add mash squeezed out of grainbag into vessel #1 during boil. | |||
*BOIL: | |||
**60 minutes total | |||
**Add bittering hops at start | |||
**Add aroma hops 58 minutes into boil. | |||
***We forgot to remove hops after 60 minutes of boil! > might be too bitter. we will see. | |||
*PREPARING FERMENTERS | |||
**Sanitize during boil. | |||
**Just before boil, add yeast to fermenters | |||
***We forgot to add yeast this time, and had to pitch it after tapping in the mash. | |||
**Place some iodyne solution next to vessel #1. | |||
*TAPPING | |||
**Tap into fermenters, with the counter-flow chiller on. | |||
==Inspiration== | ==Inspiration== | ||
| Line 27: | Line 55: | ||
==Evaluation== | ==Evaluation== | ||
PROCESS | |||
*Remember to pitch yeast into fermenters before tapping | |||
*Remember to remove hops at end of boil | |||
*Remember to get yeast going as first thing in the morning. | |||
Latest revision as of 20:57, 30 November 2013
Summary
- Stout!
- Yield: Aiming for 7gls in a 5gl bucket and 2gl bucket, food safe. (added 1 gl later and poured straight from vessel #1 to 2 gl fermenter (so plus plus stuffs), yield around ~9 gl)
- Gravity: 1.035 pre-fermentation.
- Dates: Brewed November 30th, To be bottled , To be had
Ingredients
Grains
- Body: Pacific Northwest Pale Ale Malt. 8 lbs.
- Specialty malts: 5lbs total
- 2.5 lbs rye malt
- .9 lbs br chocolate
- .65 lbs br roasted barley
- .65 lbs caramwich
- .3 lbs aromatic
Hops
- 1.9/2 oz E. Kent Golding, 7.2% Alpha acid (bittering, added start of boil)
- 1.8/2 oz Styrian Golding, 4.0% alpha acid (aroma, added 58 minutes into boil)
Yeast
- Wlp002, English ale yeast
- Re-invigorated using a malt-starter and a magnet spinner.
Water
- 8 gls starting
- Added 1 gl after mash before boil.
- We ended up with ~0.5/0.7 gl less than we wanted, so next time use ~9.5 gls total.
Process
- Get the yeast growing on the magnet spinner!
- Measure out grains and water, bring into mashing vessel #1 (turkey frier) and #2 (stockpot)
- MASHING:
- Bring both vessels to 68 degrees celcius.
- Keep temperature stable for 60 minutes.
- Lift grainbag from vessel #1 ontop of it, pour mash (incl. grains) from vessel #2 through the grainbag.
- Let it drip and squeeze it when cold enough
- Note to self: For efficiency, let the drip happen over some bucket and start boil immediately. Just add mash squeezed out of grainbag into vessel #1 during boil.
- BOIL:
- 60 minutes total
- Add bittering hops at start
- Add aroma hops 58 minutes into boil.
- We forgot to remove hops after 60 minutes of boil! > might be too bitter. we will see.
- PREPARING FERMENTERS
- Sanitize during boil.
- Just before boil, add yeast to fermenters
- We forgot to add yeast this time, and had to pitch it after tapping in the mash.
- Place some iodyne solution next to vessel #1.
- TAPPING
- Tap into fermenters, with the counter-flow chiller on.
Inspiration
Evaluation
PROCESS
- Remember to pitch yeast into fermenters before tapping
- Remember to remove hops at end of boil
- Remember to get yeast going as first thing in the morning.