I know... everyone is tired of me posting about my first brew coming up this weekend... but I thought i'd write out my plans and let you guys critique them...
Brew plan. Irish Car Bomb Stout
Clean and Sanitize (Friday Night)
Brewpot
Stirring Spoon
Tablespoon
Measuring cup
Yeaster starter jar
Fermenter and lid
Airlock
Thermometer
Set out ingredients (Friday night)
5# Lite/Pale LME
1# Chocolate Malt
1# Crystal 60
8oz Flaked Oats
8oz Roasted Barley
1oz Fuggles Pellets (60min)
Nottingham Yeast
Boil 1 Gallon of water for incidental use leave out to room temp cool
Get bag of ice for ice bath cool down.
Put specialty grains into bag.
Add 3 gallons of water to kettle. Bring to 155 degrees and let grains steep for atleast 30 minutes.
Place extract bottle in warm water to aid in pouring of extract.
Bring water to boild. Remove to add in Extract. Slowly pour in extract make sure to keep stirring so it does not scorch bottom of kettle. Add in hops as stated.
Boil for 60 minutes.
Add finishing hops in last 10-15 minutes.
Rehydrate yeast in jar. Add warm (95-105) boiled water into jar and stir in yeast. Let sit for 20 minutes. Ensure it is a suspension. Not mixed up.
Pour ice and water into tub to create bath to cool wort to 65-70.
After boiling complete move kettle to water bath. Cool as quickly as possible to 65-70
After cooled prepare to move to fermenter.
Take OG reading w Hydrometer
Pour into fermenter aggressively so it splashes and churns. Oxygenation should only occur at this time. Can pour back and forth a few times to get the right amount of Oxygen.
Add enough clean water (will boil and let cool) to bring volume up to 5 gallons. Try to aerate again a few times.
Pitch in the yeast.
Place lid on bucket. Insert airlock.
Move fermenter to basement. (Need swamp cooler?)
Brew plan. Irish Car Bomb Stout
Clean and Sanitize (Friday Night)
Brewpot
Stirring Spoon
Tablespoon
Measuring cup
Yeaster starter jar
Fermenter and lid
Airlock
Thermometer
Set out ingredients (Friday night)
5# Lite/Pale LME
1# Chocolate Malt
1# Crystal 60
8oz Flaked Oats
8oz Roasted Barley
1oz Fuggles Pellets (60min)
Nottingham Yeast
Boil 1 Gallon of water for incidental use leave out to room temp cool
Get bag of ice for ice bath cool down.
Put specialty grains into bag.
Add 3 gallons of water to kettle. Bring to 155 degrees and let grains steep for atleast 30 minutes.
Place extract bottle in warm water to aid in pouring of extract.
Bring water to boild. Remove to add in Extract. Slowly pour in extract make sure to keep stirring so it does not scorch bottom of kettle. Add in hops as stated.
Boil for 60 minutes.
Add finishing hops in last 10-15 minutes.
Rehydrate yeast in jar. Add warm (95-105) boiled water into jar and stir in yeast. Let sit for 20 minutes. Ensure it is a suspension. Not mixed up.
Pour ice and water into tub to create bath to cool wort to 65-70.
After boiling complete move kettle to water bath. Cool as quickly as possible to 65-70
After cooled prepare to move to fermenter.
Take OG reading w Hydrometer
Pour into fermenter aggressively so it splashes and churns. Oxygenation should only occur at this time. Can pour back and forth a few times to get the right amount of Oxygen.
Add enough clean water (will boil and let cool) to bring volume up to 5 gallons. Try to aerate again a few times.
Pitch in the yeast.
Place lid on bucket. Insert airlock.
Move fermenter to basement. (Need swamp cooler?)