Subiir 7

Dates

• Brewed: July 10th
• To be bottled: July 31st
• To be had: August 21st.

Ingredients

Grains

• Crystal 40, 14oz. (7/8 lbs)
• Pacific Northwest Pale Ale Malt. 8.8 lbs.

Hops

• Liberty 4.8% alpta acids. 2 oz.

Yeast

• American Pale Ale malts, leftovers from Jim's cream ale brew.
• Re-invigorated using a malt-starter and a magnet spinner.

Water ~9gls used. expecting 8gl yield.

Process

• Main pot: 6.5gls of water, body malts. Secondary pot: 2.5gls of water, specialty malts.
• Bring mashes to 68 degrees celsius. Let it mash for 60 minutes.
• Pour 2nd pot contents into main pot
• Take out grains of main pot and place on top of pot and ...
  • To squeesze or not to squeeze the bag?
    • "go ahead. benefits outweigh risks". http://forum.northernbrewer.com/viewtopic.php?f=43&t=114445
    • "Do not. releases tannins" http://www.homebrewtalk.com/f39/squeezing-grain-bag-bad-175179/
  • >>Try tasting normal wort and squeezed wort. Difference?
  • >> Gently rinse grain bag with hot water over the pot.
  • >> Maybe squeeze a bit / a lot?
• Bring main pot to boil.
• Hopping
  • 60 minutes (start of boil), 1oz liberty
  • 5 minutes (end of boil), 1oz liberty.

Bottling, 220ml of priming sugar.

Inspiration

• Oak and Barrel tips.
• http://www.beersmith.com/Recipes2/recipe_140.htm
• http://www.beersmith.com/Recipes2/recipe_138.htm

Evaluation

• Bubbled over during third day of fermentation. Too full both buckets - add less! And maybe too much yeast.
• Fermented 2 weeks longer than intended, 5 weeks total. Did it hurt?
• Taste from post-fermentation, pre-fnish (during bottling): From big bucket, seems sweet. Not a lot of body. Very weak? Nice smell. From small bucket: Something's wrong. Bad smell - vinegarish/cider. Two main reasons/suspects:
  • Bubbling over during fermentation, couldve caught a bacteria.
  • Air-locks lost tops around 3 weeks into fermentation. Could've caught something through (Morten thinks that;s unlikely, there was starsan in the airlock)