Subiir 8

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

• 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.