Brew and Bottle Day
Some triumph of scheduling resulted in my taking Saturday to bottle Pay It Pale Ale, and brew my next mild. With a little better pre-planning and organization the brew/bottle day might be reasonable. This time, it was hectic. Everything needed to happen at once.
The mild that I brewed was based on a variant of Jasper's Vat House Mild Ale recipe. He suggested the extra chocolate malt to brew up a really dark mild. I used some partial mashing to practice the technique. Knowing full well that the grains I was using had been stripped of the enzymes that make mashing effective. This second attempt revealed a number of issues with my set-up (all kitchen ware). It might make more sense to work on getting a larger brew pot before taking partial mashing much further.
The original gravity of this brew is 1.042 and should finish between 1.010 and 1.005. I pitched the yeast at 75 degrees, and let it ferment overnight. This morning it was still at 70, and had an inch and a half of krausen. I took the fermenter outside, to drop it to a more comfortable temperature and it's moving along very well at 68. We're picking up a chest freezer today, so I can get giggity glaven about temperature.
Specialty Grains: 3 oz Dehusked Carafa III Malt, 6 Oz 40L Crystal, 6 oz Chocolate Malt. (Mashed in at 140, mashed between 150-160 (w/ a dip to 140)
Liquid Extracts: 3.3 lbs. Muntons Light Malt extract Syrup, 1.1 lbs of Munton's Munton's Amber Malt Extract, 1.1 Lbs of Wheat Malt Extract
Hops: 1 oz. Challenger 8 AAU (60 min), ~0.5 Oz Kent Goldings 2.4 AAU (40 min), ~0.5 Oz Kent Golding 2.4 AAU(5 min)
Yeast: Wyeast #1056 American Ale Yeast
Etc: 1 tsp Irish Moss (15 min)
The bottling portion of the day went smoothly. The final gravity of Pay It Pale ale was 1.005, suggesting a brew with 5.9% ABV. I re-boiled my gyle to sterilize it before dumping it into the Pay It fermenter. I wish that I strained out the collagen and trub before heating it, as most of the sediment dissolved upon heating, and will now just precipitate out in the bottles. I think Kate's labels look excellent.
The mild that I brewed was based on a variant of Jasper's Vat House Mild Ale recipe. He suggested the extra chocolate malt to brew up a really dark mild. I used some partial mashing to practice the technique. Knowing full well that the grains I was using had been stripped of the enzymes that make mashing effective. This second attempt revealed a number of issues with my set-up (all kitchen ware). It might make more sense to work on getting a larger brew pot before taking partial mashing much further.
The original gravity of this brew is 1.042 and should finish between 1.010 and 1.005. I pitched the yeast at 75 degrees, and let it ferment overnight. This morning it was still at 70, and had an inch and a half of krausen. I took the fermenter outside, to drop it to a more comfortable temperature and it's moving along very well at 68. We're picking up a chest freezer today, so I can get giggity glaven about temperature.
Specialty Grains: 3 oz Dehusked Carafa III Malt, 6 Oz 40L Crystal, 6 oz Chocolate Malt. (Mashed in at 140, mashed between 150-160 (w/ a dip to 140)
Liquid Extracts: 3.3 lbs. Muntons Light Malt extract Syrup, 1.1 lbs of Munton's Munton's Amber Malt Extract, 1.1 Lbs of Wheat Malt Extract
Hops: 1 oz. Challenger 8 AAU (60 min), ~0.5 Oz Kent Goldings 2.4 AAU (40 min), ~0.5 Oz Kent Golding 2.4 AAU(5 min)
Yeast: Wyeast #1056 American Ale Yeast
Etc: 1 tsp Irish Moss (15 min)
The bottling portion of the day went smoothly. The final gravity of Pay It Pale ale was 1.005, suggesting a brew with 5.9% ABV. I re-boiled my gyle to sterilize it before dumping it into the Pay It fermenter. I wish that I strained out the collagen and trub before heating it, as most of the sediment dissolved upon heating, and will now just precipitate out in the bottles. I think Kate's labels look excellent.
posted by Unknown at
11:33 AM
1 Comments:
WICKED PISSA !!!
By
Phlip, at 9:20 PM
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