The Dude
Active Member
This is my first brew and I have a few questions. The brew I will be making is Old Elephant Foot IPA. Here is the Recipe:
MALT:
6.6 lbs Pale Malt (2x 3.3lbs Briess CBW Pilsen Light Extract)
1 lb Dry Light Malt (CBW Golden Light Dry)
GRAINS:
16 oz. Cara Vienna
8 oz. Cara-Pils
4 oz. Biscuit
8 oz. Munich
HOPS:
2 oz. Northern Brewer (boil)
1 oz. Columbus (@40)
1 oz. Columbus (@50)
2 oz. Cascade (finish)
ADDITIVES:
2 tsp. Irish Moss
1 tblsp. Gypsum
YEAST:
Nottingham or WLP001
MISC EQMP:
Hop Sack
¾ cup Dextrose for Bottling
1. Put approximately 1 ½ gallons of cold water in a brew pot (capacity of the pot should be at least 12 qts.) and place on stove. Put 3 ½ gallons of cold water into the sterilized fermentation bucket. Put all the grains into the hop sack and place sock into the brew pot with the 1 ½ gallons of cold water. Turn on the stove and bring the water slowly to a boil. When the water is just about to boil remove the grains and throw them outside for the birds.
2. Add 2 oz. of the Northern Brewer boiling hops to the boiling wort (wort is the stuff boiling on your stove), add the gypsum.
3. At 40 minutes add all the malt; add the Irish moss and 1 oz. of Columbus Hops to the wort.
4. At 50 minutes, add the 1 oz. Columbus hops to the wort.
5. After 1 hour turn off the stove. Add the 2 oz. finishing hops and let them steep for 3-5 minutes. You are done! Add the wort to the fermentation bucket containing the 3 ½ gallons of water, top off to 5 gallons.
6. Add the yeast to the fermenter when it is approximately room temperature. Stir the yeast into the wort vigorously for 3 minutes with a sterilized spoon. Add an air lock to the fermenter lid and fill halfway with water. Affix lid to the fermenter. Have a beer!
7. Wait 10 days. Drinking beer during this waiting period is an option. Check the specific gravity of the beer with a hydrometer. If the reading is around 1.010-1.015 you are ready to bottle, if not wait a couple days and check again. Bottle with ¾ cup of dextrose. The beer should be ready to drink in 21 days.
Here are my questions:
First, what is the best way to sanitize the 7+ gallon primary fermentation bucket and 6 ½ gallon carboy with BTF?
I also plan on skipping the gypsum because I will be using bottled spring water, is this OK?
I plan on steeping the grain by slowly bringing it up to 155 degrees and letting it soak at 155 for 30 minutes, is this OK?
I’ve got a 6 ½ gallon glass carboy for secondary but it does not say when to rack to secondary and for how long?
Thanks for the help.
Scott
MALT:
6.6 lbs Pale Malt (2x 3.3lbs Briess CBW Pilsen Light Extract)
1 lb Dry Light Malt (CBW Golden Light Dry)
GRAINS:
16 oz. Cara Vienna
8 oz. Cara-Pils
4 oz. Biscuit
8 oz. Munich
HOPS:
2 oz. Northern Brewer (boil)
1 oz. Columbus (@40)
1 oz. Columbus (@50)
2 oz. Cascade (finish)
ADDITIVES:
2 tsp. Irish Moss
1 tblsp. Gypsum
YEAST:
Nottingham or WLP001
MISC EQMP:
Hop Sack
¾ cup Dextrose for Bottling
1. Put approximately 1 ½ gallons of cold water in a brew pot (capacity of the pot should be at least 12 qts.) and place on stove. Put 3 ½ gallons of cold water into the sterilized fermentation bucket. Put all the grains into the hop sack and place sock into the brew pot with the 1 ½ gallons of cold water. Turn on the stove and bring the water slowly to a boil. When the water is just about to boil remove the grains and throw them outside for the birds.
2. Add 2 oz. of the Northern Brewer boiling hops to the boiling wort (wort is the stuff boiling on your stove), add the gypsum.
3. At 40 minutes add all the malt; add the Irish moss and 1 oz. of Columbus Hops to the wort.
4. At 50 minutes, add the 1 oz. Columbus hops to the wort.
5. After 1 hour turn off the stove. Add the 2 oz. finishing hops and let them steep for 3-5 minutes. You are done! Add the wort to the fermentation bucket containing the 3 ½ gallons of water, top off to 5 gallons.
6. Add the yeast to the fermenter when it is approximately room temperature. Stir the yeast into the wort vigorously for 3 minutes with a sterilized spoon. Add an air lock to the fermenter lid and fill halfway with water. Affix lid to the fermenter. Have a beer!
7. Wait 10 days. Drinking beer during this waiting period is an option. Check the specific gravity of the beer with a hydrometer. If the reading is around 1.010-1.015 you are ready to bottle, if not wait a couple days and check again. Bottle with ¾ cup of dextrose. The beer should be ready to drink in 21 days.
Here are my questions:
First, what is the best way to sanitize the 7+ gallon primary fermentation bucket and 6 ½ gallon carboy with BTF?
I also plan on skipping the gypsum because I will be using bottled spring water, is this OK?
I plan on steeping the grain by slowly bringing it up to 155 degrees and letting it soak at 155 for 30 minutes, is this OK?
I’ve got a 6 ½ gallon glass carboy for secondary but it does not say when to rack to secondary and for how long?
Thanks for the help.
Scott