do you use a cooler MLT? and i'm having trouble reading that exactly, but does it indicate that you struck with 4.6 gal at 139, then added 2.5 gal at 212 to reach 156? and if this is how you did it, wouldn't it make a super thin mash? not that it probably matters all that much, i'm just curious to know if that would have any impact on the fermentability (i.e. making it too fermentable). stoked that you brewed it though! can't wait to see a pic of it to compare.
__________________ primary: Schwarzbier kegged: A Lager, Irish Red, Oak Aged Dark Belgian
yeah sorry about the silly format, I cut and pasted from brew pal...
Yes, I'm using a 10 gal water cooler. The mash was pretty thin. I batch sparged with 2.5 gallons of water and had wort to spare. I was happy with my numbers on that batch though, only missed the gravity by two points. I think If I had a wider pot this one would have been on the money.
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In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
finally, I pitched onto a huge cake of english yeast leftover from my ordinary bitter.
Next day there was a 'splosion. suits me right for not rigging a blowoff.
__________________
In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
I do stovetop ag with small batches. Not that you care, but...
I think this is going to be very nice. Taste at 2 weeks in bottle was green, but you can see the potential here. I think around Christmas this will be rocking.
kegged this beer yesterday, needs some time to carb up, but the flat & warm beer tasted great!
__________________
In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
post some pics when you get one poured. i'm anxious to hear how it tastes once it's fully bottle conditioned.
Mmmm....
This stuff is awesome! Nice toasty aroma, dry enough to be drinkable in quantity, pretty lacing as you drink it, great "warming alcohol."
I'm tempted to run to the store for a sixer and compare.
__________________
In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
__________________
In process- Jamil's 70/-, Ken schramm's vanilla mead, lemon wine Kegged-Flemings Finest IPA
Planning- Black Butte Porter
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
I brewed a porter based on this recipe this weekend. ran with the following recipe (5 gallon):
10 lbs Pale Malt (2 row) US (2.0 SRM)
1 lb 6 oz Wheat Malt, US (2.0 SRM)
11 oz Caramel/Crystal malt - 80L (80 SRM)
6 oz Cara-Pils/Dextrine (2.0 SRM)
12 oz Chocolate Malt (328-432 SRM)
HOP BILL:
.55 oz Magnum Hops (60 minutes) (Whole Leaf)
.28 oz Cascade (30 minutes) (Pellet)
.28 oz Hallertauer (3 minutes) (Pellet)
YEAST:
Wyeast - London ESB Ale (Wyeast Labs #1968)
I had gotten this month's Brew Magazine and put it in my briefcase; pulled it out this morning and saw there was an article on porters in it and who was interviewed? Larry Sidor of the Deschutes Brewery, and he gave hints.
I think the Can You Brew It? recipe is pretty good, but Larry indicates that they go for a 50 IBU target, making the 29 IBU of our recipes a little low. I think the British Ale yeast is in line with his recommendations, but he indicated that they use Nugget hops on the front end and a small amount of Willamette on the tail end. He also indicated that they go for a fairly low degree of mash fermentability. I'd say this indicates a mash temp of 154-156.
Larry says that Black Butte is fermented at a relatively low 63 degrees. I'm just going to have to deal with my apartment's 68-70.
Finally, he said that they use finings on a batch to batch basis. I tossed in a tab of whirlfloc 15 minutes from the end of my 90 minute boil.
All in all, my brew day went very smoothly. The wort looked crystal clear and a deep dark dark caramely brown. Tasted sweet and delicious. I ended up with a OG of 1.066 and, after adding my starter, had pretty vigorous airlock activity 5 hours later.
I plan on bottling in about 3 weeks if my schedule holds, and will post an update a couple of weeks later when I pour my first. Depending on how it tastes, I might tweak the recipe a bit to conform more with Larry's tips and try the recipe again.
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