Yeah all right; the last thing this beer needs is to get more complicated. But I was bored, so I chucked a couple ounces of coffee in, just for giggles.
Grain Bill:
10 lbs Pale Malt (2 Row) US Grain
2 lbs Rye Malt Grain
1 lbs Caramel/Crystal Malt - 10L
10 oz Special Roast
5 oz Blackprinz
5 oz Carafa I
(Half-and-half on the Carafa and Blackprinz - mostly because that's how much Blackprinz I had left.)
5 gallons at 170, iced to 152. Dropped a bit again it was 148 with 20 minutes left, so I topped it up with boiling to get it back to 150. Batch sparged at 168. Used a siphon to get it into the brew kettle (normally I just drop-pour from countertop-height. Makes less mess, and probably preserves temperature better, but it makes it hard to tell when its running down and needs a new batch.
60 min .75 oz Warrior [15.4 %]
45 min .25 oz Warrior [15.4 %]
10 min 1.0 oz Cascade [6.4% AA 5.9% BA]
10 min 1 tsp Irish Moss
5 min 1.0 oz Citra [14.1% AA 5.9%]
2.5 oz. fresh-ground coffee, as it went in the cooling bath.
Initial SG: Totally forgot to take it.
Monday, February 17, 2014
Sunday, February 2, 2014
Black Rye IPA take 3
Grain Bill:
10 lbs Pale Malt (2 Row) US Grain
2 lbs Rye Malt Grain
1 lbs Caramel/Crystal Malt - 10L
10 oz Blackprinz
10 oz Special Roast
2.0 oz Carafa I
(So substituting 10 oz. of Blackprinz for most of the Carafa.)
5 gallons at 165 was about perfect, if not a smidge low - read the initial temp as 152 but I usually don't lose any and it was 148 when I finished. Which makes me wonder about that last run taking so much ice to drop the temp... Batch sparged at 168.
60 min .75 oz Warrior [15.4 %]
45 min .25 oz Warrior [15.4 %]
10 min 1.0 oz Cascade [6.4% AA 5.9% BA]
10 min 1 tsp Irish Moss
5 min 1.0 oz Citra [14.1% AA 5.9%]
Tried using the new cooling coil and it was a cluster from start to finish: couldn't keep the cold water running through the coil. Clearly, engineering will be required.
Initial SG: 1.052
Final SG: 1.006
The huge difference between initials between this run and the last - with essentially the same grain bill and apparatus - makes me suspicious, and I caught myself wondering if I read the wrong side of the thermometer. 52 C (my thermometer doesn't have the third digit written on...) would be about 126 F, which would explain why the last batch needed so much cooling, but then I'm wondering if I would have got as _much_ SG out of the last one if the temp was _that_ low.
10 lbs Pale Malt (2 Row) US Grain
2 lbs Rye Malt Grain
1 lbs Caramel/Crystal Malt - 10L
10 oz Blackprinz
10 oz Special Roast
2.0 oz Carafa I
(So substituting 10 oz. of Blackprinz for most of the Carafa.)
5 gallons at 165 was about perfect, if not a smidge low - read the initial temp as 152 but I usually don't lose any and it was 148 when I finished. Which makes me wonder about that last run taking so much ice to drop the temp... Batch sparged at 168.
60 min .75 oz Warrior [15.4 %]
45 min .25 oz Warrior [15.4 %]
10 min 1.0 oz Cascade [6.4% AA 5.9% BA]
10 min 1 tsp Irish Moss
5 min 1.0 oz Citra [14.1% AA 5.9%]
Tried using the new cooling coil and it was a cluster from start to finish: couldn't keep the cold water running through the coil. Clearly, engineering will be required.
Initial SG: 1.052
Final SG: 1.006
The huge difference between initials between this run and the last - with essentially the same grain bill and apparatus - makes me suspicious, and I caught myself wondering if I read the wrong side of the thermometer. 52 C (my thermometer doesn't have the third digit written on...) would be about 126 F, which would explain why the last batch needed so much cooling, but then I'm wondering if I would have got as _much_ SG out of the last one if the temp was _that_ low.
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