Difference between revisions of "Subiir/Third Brew"

Subiir/Third Brew (view source)

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 *To be bottled 8th of May.
 *To be drunk 29th of May.
+== Ethanol ==
 Specific gravity measured to 1.050 at 20 degrees C at start of fermentation, meaning a potential alcohol percentage of 6.4%.
+== Recipe ==
+=== Small pot on stove ===
+*1 pound carapils
+*1 pound crystal 45
+*Bit more than 1 pound sugar.
+*In the big pot in the kitchen almost full (3 gallons?)
+*Went straight to 65-67 degrees C for 1 hour.
+  Poured on top of semi-drained bag of other two-row malt.
+=== In turkey fryer ===
+.6 gallons of two row domestic
+Tried to do:
+*50 for 30 mins.
+*60 for 30 mins.
+*<70 for 1 hour.
+But difficult because the liquid near the sides keeps getting really hot.
+Drained and let it run through all of the malt (including carapils and crystal) together with the kitchen pot mash.
+Let it drain through the bag (this is brewing in a bag) and into the brewpot once again, this time squeezing the bag quite a lot to get more mash out.
+Started heating towards boil.
+Once boil was achieved:
+minutes:
+*2 oz Columbus 15.4% (pellet)
+*2 oz Simcoe 14.1% (non-pellet)
+minutes:
+*2 oz Cascade 6.5% (pellet)
+mins to steep 0 min hops, then continue to steep while counter-flow chilling the wort|
+== Prep work
+Drilled top hole for airlock in home depot food safe bucket:
+/4" hole drill (ryobi forstner 8 pcs bit set). A bit tricky to drill. Need smallish rounded file to clean up the hole.