Wednesday, April 29, 2009

American Brown

Working with a partial mash kit this time; still has some powdered and liquid malt, but also contains a bag of mixed grains to mash. It was suggested to me by the guys at the brew shop as a way of working my way into full mashes. As such, I'll describe the process a bit:

Break nutrient pack in Wyeast packet (American.)
5 quarts of water in the large brew pot, brought to 168 F.
Add grain in a muslin bag, stir.
After 5 minutes check the temperature is between 145 F and 158 F (~155 F.)
Put the pot in the oven set to 155 F (nice to have a digital temp control on the oven.)
Stir and check temp every 10 minutes for 60 (had to turn off the oven a couple of times to keep the intermittent hot spots from going over 158. Maybe set the temp to 150 next time.)
Heat 2 gallons of water to 180 F.
Bag of grains in a collander over brew pot. Sparge (rince) the grains slowly (cup by cup) with the hot water.
Discard (do not squeeze) the grains.

Now basically make beer as normal:

Add 1 lb. golden light briess dried malt extract.
Bring to vigorous boil.
Add 1 oz Sterling pellet hops (AA 6.0%)
Maintain uncovered for 1 hour total, during which:
After 45 minutes, stop timer, add 1/2 oz. Cascade pellet hops (AA 6.0%), turn off heat, add 4 lbs. Pilsen Extra liquid briess (stirring), return to boil, and restart timer.
After a further 10 minutes, add 1/2 oz. Cascade pellet hops (AA 6.0%).
Cool in ice bath, place in fermenter, top off to 5.25 gallons.
Pitch yeast between 70 F and 80 F (~70 F.)
Shake / rock vigorously for every other minute for 10 minutes.
Insert airlock.

Initial SG 1.056.
Final SG 1.012.
Kegged on May 3 2009.

1.056 - 1.012 = 0.044
* 105 = 4.62% abw
* 1.25 = 5.78% abv

Cracked the keg on or about the 21st of June, after carbonating overnight @ ~ 15 PSI. Nice but somewhat innocuous; its not meant to be uber-hoppy, but it still seems like it could use a bit more oomph. Bit flat.
06/28/2009, 10:50:13 PM

Friday, April 10, 2009

Beartooth Stout

Beartooth Stout kit.

specialty grains
7 lbs. Briess Dark Malt extract.
2.5 gallons water.

This one got to a boil as well - seems to happen at about 90 C (according to my thermometer, anyways) between the grains and the altitude, so it keeps catching me by surprise...

1.5 oz. Centennial (AA 8.0%) bittering
0.5 oz. Centennial (AA 8.0%) finishing

added yeast at 25 C
initial SG 1.058

Kegged on or about the 18th - forgot to get a final SG reading.