Hello everyone.
I batched together this last night. This isn't based off of any recipe. It's a franken-brew based on guesses of what I think may be pretty good. I could be completely off the mark, I don't know. I'm just excited to be brewing again. Here is what I did.
5lbs. Mutons Amber DME
3lbs. Mutons Light DME
8 ounces of smoked crystal malt
1oz. Chinook hops
1oz. US Fuggle hops
1oz. Glacier hops
5 gallons of pure osmosis water
11.5g Safale s-04 Ale yeast
I started the boil with only one gallon of water and the crushed crystal malt in a bag. I allowed this to boil for 15 minutes steeping it like a giant tea bag. I removed the bag and let it drip until it stopped, but did not squeeze it. I added another gallon of water and waited for it to boil. I added 3lbs of the Mutons Light DME and the 1oz of Chinook hops. I allowed this to boil for 15 minutes and then added another gallon of water. I then added the 5lbs of Mutons amber DME. I allowed this to boil for 15 minutes, using a spray bottle to control foaming overflow. I added the 1oz of US Fuggle hops and another 1/2 gallon of water and continued to boil until it stopped trying to overflow with foam from the boil and stabilized (about 20 minutes). I added the 1oz of Glacier hops and turned the heat off and put the lid on. I set the pot outside in the snow for about 30 minutes to cool. After it was mostly cooled I brought in inside and poured it into my fermentation bucket and added pure water to bring the level to 5 gallons. I mixed it and sloshed it around real good and pitched the yeast. Placed the lid and airlock in place and went to bed.
This morning I woke up and noticed it was starting to foam up in the airlock. I really got lucky because it just started to foam up. Thanks to advice is threads on this forum, I now have a blow-off system in place. OMG, this stuff is fermenting like crazy. The bubble line in my aquarium doesn't put out like this (125 gallon aquarium). I imagine this will calm done eventually and I'll put the regular airlock in place once it does. So far, so good. Or so I think.
I'm interested in any thoughts any of the more experienced brewers have for this concoction I've got bubbling in the corner. BTW, this is fermenting in a location that will stay between 68-72 degrees. I'm sure that will matter. As you can assume from the title of this post, I'm shooting for a IPA of sorts. I like smoked flavors and I like the malty flavor of darker beers too. So I have elements of those in here too. I might be wrong to call this an IPA just because I have a lot of hops in it. If so, please excuse me for using improper descriptions. I'm learning as I go.
-Chadwick
I batched together this last night. This isn't based off of any recipe. It's a franken-brew based on guesses of what I think may be pretty good. I could be completely off the mark, I don't know. I'm just excited to be brewing again. Here is what I did.
5lbs. Mutons Amber DME
3lbs. Mutons Light DME
8 ounces of smoked crystal malt
1oz. Chinook hops
1oz. US Fuggle hops
1oz. Glacier hops
5 gallons of pure osmosis water
11.5g Safale s-04 Ale yeast
I started the boil with only one gallon of water and the crushed crystal malt in a bag. I allowed this to boil for 15 minutes steeping it like a giant tea bag. I removed the bag and let it drip until it stopped, but did not squeeze it. I added another gallon of water and waited for it to boil. I added 3lbs of the Mutons Light DME and the 1oz of Chinook hops. I allowed this to boil for 15 minutes and then added another gallon of water. I then added the 5lbs of Mutons amber DME. I allowed this to boil for 15 minutes, using a spray bottle to control foaming overflow. I added the 1oz of US Fuggle hops and another 1/2 gallon of water and continued to boil until it stopped trying to overflow with foam from the boil and stabilized (about 20 minutes). I added the 1oz of Glacier hops and turned the heat off and put the lid on. I set the pot outside in the snow for about 30 minutes to cool. After it was mostly cooled I brought in inside and poured it into my fermentation bucket and added pure water to bring the level to 5 gallons. I mixed it and sloshed it around real good and pitched the yeast. Placed the lid and airlock in place and went to bed.
This morning I woke up and noticed it was starting to foam up in the airlock. I really got lucky because it just started to foam up. Thanks to advice is threads on this forum, I now have a blow-off system in place. OMG, this stuff is fermenting like crazy. The bubble line in my aquarium doesn't put out like this (125 gallon aquarium). I imagine this will calm done eventually and I'll put the regular airlock in place once it does. So far, so good. Or so I think.
I'm interested in any thoughts any of the more experienced brewers have for this concoction I've got bubbling in the corner. BTW, this is fermenting in a location that will stay between 68-72 degrees. I'm sure that will matter. As you can assume from the title of this post, I'm shooting for a IPA of sorts. I like smoked flavors and I like the malty flavor of darker beers too. So I have elements of those in here too. I might be wrong to call this an IPA just because I have a lot of hops in it. If so, please excuse me for using improper descriptions. I'm learning as I go.
-Chadwick