Hi all! I've been really getting that itch lately.... the itch to brew! (No no, not that other itch... there's a cream for that
)
So, unbelievably by SWMBO's request (I love that woman), we're going to make two separate batches this weekend. I'm so excited I don't know how I'm going to make it through the rest of the week! The last one we did was 10 gallons, true, but it was all one style. We're going to be doing a Mild and then a Wheat Porter after that. I'll post the recipes (and log them after I decide if they're worth archiving) but first a couple questions:
1) I'm just a bit nervous, there will be a lot of scrambling I feel... any hints that make things easier? Using 12 gal cooler and split-boiling on the stovetop (it sucks, I know... burner busted.)
2) I obviously have to clear out the majority of the grain from the mild mash before doughing-in for the porter, but would leaving a bit behind actually help the porter S.G. or is that just beyond extraction?
Thanks for any advice! Again, SUPER FREAKIN' EXCITED!
[Insert clever name] Mild
------------------------
Ingredients
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.42 %
0.75 lb Brown Malt (65.0 SRM) Grain 9.68 %
0.75 lb Victory Malt (25.0 SRM) Grain 9.68 %
0.25 lb Special B Malt (180.0 SRM) Grain 3.23 %
0.50 oz Goldings, East Kent [5.00 %] (90 min) (FWH) Hops 12.2 IBU
Wyeast 1099 Whitbread
Est OG 1.038
Est FG 1.005 (whitbread is a beast)
Bitterness: 12.2 IBU
Est Color: 13.5 SRM
--------------------------------------------------------------------
Wheat Porter (will likely secondary half with black cherries)
----------------
Ingredients
Amount Item Type % or IBU
6.00 lb White Wheat Malt (2.4 SRM) Grain 47.06 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 23.53 %
1.00 lb Brown Malt (65.0 SRM) Grain 7.84 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.84 %
1.00 lb Victory Malt (25.0 SRM) Grain 7.84 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.96 %
1.00 oz Fuggles [4.50 %] (60 min) (First Wort Hop) Hops 16.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (60 min) (First Wort Hop) Hops 18.1 IBU
Nottingham dry yeast
Est OG 1.066
Est FG 1.017
Bitterness: 34.5 IBU
Est Color: 31.1 SRM
)So, unbelievably by SWMBO's request (I love that woman), we're going to make two separate batches this weekend. I'm so excited I don't know how I'm going to make it through the rest of the week! The last one we did was 10 gallons, true, but it was all one style. We're going to be doing a Mild and then a Wheat Porter after that. I'll post the recipes (and log them after I decide if they're worth archiving) but first a couple questions:
1) I'm just a bit nervous, there will be a lot of scrambling I feel... any hints that make things easier? Using 12 gal cooler and split-boiling on the stovetop (it sucks, I know... burner busted.)
2) I obviously have to clear out the majority of the grain from the mild mash before doughing-in for the porter, but would leaving a bit behind actually help the porter S.G. or is that just beyond extraction?
Thanks for any advice! Again, SUPER FREAKIN' EXCITED!
[Insert clever name] Mild
------------------------
Ingredients
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.42 %
0.75 lb Brown Malt (65.0 SRM) Grain 9.68 %
0.75 lb Victory Malt (25.0 SRM) Grain 9.68 %
0.25 lb Special B Malt (180.0 SRM) Grain 3.23 %
0.50 oz Goldings, East Kent [5.00 %] (90 min) (FWH) Hops 12.2 IBU
Wyeast 1099 Whitbread
Est OG 1.038
Est FG 1.005 (whitbread is a beast)
Bitterness: 12.2 IBU
Est Color: 13.5 SRM
--------------------------------------------------------------------
Wheat Porter (will likely secondary half with black cherries)
----------------
Ingredients
Amount Item Type % or IBU
6.00 lb White Wheat Malt (2.4 SRM) Grain 47.06 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 23.53 %
1.00 lb Brown Malt (65.0 SRM) Grain 7.84 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.84 %
1.00 lb Victory Malt (25.0 SRM) Grain 7.84 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.96 %
1.00 oz Fuggles [4.50 %] (60 min) (First Wort Hop) Hops 16.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (60 min) (First Wort Hop) Hops 18.1 IBU
Nottingham dry yeast
Est OG 1.066
Est FG 1.017
Bitterness: 34.5 IBU
Est Color: 31.1 SRM
