sleepydave
Active Member
Hey everyone, I'm rather excited as my first brew is currently sitting in Primary. A typical american ale. Next brew I get to experiment.
Carahell 8oz
Caramel Wheat 8oz
Cara-red 8oz
Belgian Special-B 4oz
Steeped at ~150 for around 40 minutes (possibly a little on the long side?) in 3.5 gallons of water.
Bulk amber malt extract 6.21lbs
Liberty 1oz 4.0%aa @ 60min
Perle 1oz 6.0%aa @ 30min
Liberty 1oz 4.0%aa @ 5min
And also topped off to 4.5 gallons for the boil. Dropped to maybe 4 gallons but added a little water to cool the wort faster (is that ok?) and a half gallon in the fermenter.
I made a small 4oz yeast starter and tossed that in at around 80degrees F. I know, I should have cooled a bit longer to closer to 65degrees but I was antsy. My mistake. But all seems well at the moment...
The brew has been in primary since 5pm so roughly 4 hours and is bubbling every 2 seconds on the dot. But the fermometer just barely started registering at 78degrees F. Again, all seems well though. The entire brewday took 5 hours, mostly due to the glass top range.
Original gravity read at roughly 1.048 instead of 1.053 called for but with the 10 degrees (70 degree ambient) off of 60 that should be about spot on no?
I say roughly because I need a better hydrometer testing vessel. Had to use a 12oz soda bottle and it fell just shy so I topped it off with a tidbit of water just to make up the difference.
This was all done completely on a glass top range. With a 6 gallon aluminum brewpot. I wrapped a thick bath towel around the pot and was able to keep a rolling boil rather easily. Occasionally I would half cover the pot to get a more vigorous boil.
A few notes for the next brew day:
-buy test tube
-buy more accurate thermometer (couldn't hurt)
-seriously considering an immersion chiller
-I could use a better mash paddle, preferably a little longer so I could maybe do a full boil.
-more patience
I cannot wait to do a barleywine, imperial stout, or strong ale. I think I could live off Old Rasputin alone.
Carahell 8oz
Caramel Wheat 8oz
Cara-red 8oz
Belgian Special-B 4oz
Steeped at ~150 for around 40 minutes (possibly a little on the long side?) in 3.5 gallons of water.
Bulk amber malt extract 6.21lbs
Liberty 1oz 4.0%aa @ 60min
Perle 1oz 6.0%aa @ 30min
Liberty 1oz 4.0%aa @ 5min
And also topped off to 4.5 gallons for the boil. Dropped to maybe 4 gallons but added a little water to cool the wort faster (is that ok?) and a half gallon in the fermenter.
I made a small 4oz yeast starter and tossed that in at around 80degrees F. I know, I should have cooled a bit longer to closer to 65degrees but I was antsy. My mistake. But all seems well at the moment...
The brew has been in primary since 5pm so roughly 4 hours and is bubbling every 2 seconds on the dot. But the fermometer just barely started registering at 78degrees F. Again, all seems well though. The entire brewday took 5 hours, mostly due to the glass top range.
Original gravity read at roughly 1.048 instead of 1.053 called for but with the 10 degrees (70 degree ambient) off of 60 that should be about spot on no?
I say roughly because I need a better hydrometer testing vessel. Had to use a 12oz soda bottle and it fell just shy so I topped it off with a tidbit of water just to make up the difference.
This was all done completely on a glass top range. With a 6 gallon aluminum brewpot. I wrapped a thick bath towel around the pot and was able to keep a rolling boil rather easily. Occasionally I would half cover the pot to get a more vigorous boil.
A few notes for the next brew day:
-buy test tube
-buy more accurate thermometer (couldn't hurt)
-seriously considering an immersion chiller
-I could use a better mash paddle, preferably a little longer so I could maybe do a full boil.
-more patience
I cannot wait to do a barleywine, imperial stout, or strong ale. I think I could live off Old Rasputin alone.