My own Drowning Wasp and brew notes - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My own Drowning Wasp and brew notes

Reply
 
Thread Tools
Old 08-25-2006, 02:27 PM   #1
Brewpilot
Recipes 
 
Aug 2006
Fort Wayne, IN
Posts: 362


Here is the recipe that I created a few weeks back, it is a week in the bottles now and coming of age quite nicely! 2 weeks in primary, 1 week in bottles (buying a secondary this week)

MASH
Grain: American 2 Row Pale (4.75lbs)/Wheat Malt (4 lbs)/American Crystal 20L (1.25 lbs)/Black Malt (1oz)
Infusion mash in lauter tun using thermo-dynamic spreadsheet
Single step infusion with 12qt of 174F water for a target of 155F
Recommended temp was 168F and it settled at 157F… no real need to increase temp for cold tun
50 minute mash
1oz of finely crushed black malt added to last 20 minutes of mash to reduce haze and tannin
Occasionally stir mash to reduce hot and cold spots in mash.
Nearly NO temp loss during 50 minute mash… perfect!

SPARGE
Sparged with 170F water
No stuck sparge
Returned 5qt of initial runoff for filtration
Ran clear and ran fast, collecting 6.5 gallons with a final runoff SG of 1.018 (could have run off alot more)
PH GOOD
SG was 1.033

BOIL (60 min.)
Approaching 205F be vigilant, the hot break will cause a boil over of massive proportion!
Reduce flame to idle when boil is reached
.5oz Kent Goldings pellets 6.0 AA @ 45 miunutes
.5oz Hallertau pellets 3.3 AA @ 15 minutes
1 tsp. Irish Moss @ 15 minutes
During boil, when adding hops, watch for boil over!
Yiled 5.25 gallons

COOLING
Cooled wort from 200-75F in 30 min.
BEWARE of leaks from hot and pliable hoses on cooling coil
Let sit still for 15 minutes after cooling, then siphoned
SG 1.043

YEAST
Rehydrated 11g of Nottingham Ale yeast in 100ml of 92F water for 15 min.
Introduced .5oz of cooled wort @ 5 min. intervals 3x.
Pitched yeast 8-7-06 5pm @ 76F

FERMENTATION
8-7-06 10pm beginning to ferment @76F
8-8-06 2:30am 1bbl/2sec @77F (very turbulent ferment, never seen this before!)
8-8-06 6pm 2bbl/sec @ 81F 1” Krausen
8-9-06 9pm 1bbl/30 sec @ 76F
8-10-06 9pm 1bbl/30 sec @73F
8-12-06 noon 1bbl/ 90sec @76F
8-13-06 noon 1bbl/90 sec @ 76F
8-15-06 stopped bubbling

Bottled on 8-19-06
1c. Of clover honey with 2c. Boiled water added to 5 gallons of beer.

8-22-06 Very little carbonation, there is some, but LITTLE and absolutely no head. Brewing forum has been contacted about what I am looking at here.

8-26-06 Fully carbonated, the yeasties have been cleaning up a little, the flavor profile is MUCH more favorable, so much so my wife even likes it! Sediment is solid, you can pour out the whole bottle and leave all the sediment behind. Very pleased, brewing rocks. I know, the temps were a little high, but that is as good as it got that week lol.

 
Reply With Quote
Old 08-25-2006, 02:32 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


So, mud daubbers or paper wasps & how many?
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 08-25-2006, 02:38 PM   #3
Brewpilot
Recipes 
 
Aug 2006
Fort Wayne, IN
Posts: 362

Ha ha, I happened to be sitting around with some friends one night, pouring down some home brews and eating steaks outside when I had 2 paper wasps dive in to my glass... they seemed to really enjoy it, can't say I'd blame them. Then is came to me, Drowning Wasp, I have a friend at an art school up in Chicago working on a label for me... my first original brew.

 
Reply With Quote
Old 07-07-2012, 02:12 PM   #4
mrsunshades
Recipes 
 
Jul 2008
Ball Ground, GA
Posts: 36

This is the part of the whole process that I am interested in - the adding of the black malt at the end of the mash - SO... Does it indeed help with astringency, tannins and harshness? All my pale ales (I do all grain) have a overly harsh bitterness in them, and after all that mashing, smelling the amazing malty aromas, adding the killer hops for flavor and aroma, as well as the dry hopping, it is a HUGE disappointment to taste an almost undrinkable beer at the end of it all! Any thoughts?

Quote:
Originally Posted by Brewpilot View Post
Here is the recipe that I created a few weeks back, it is a week in the bottles now and coming of age quite nicely! 2 weeks in primary, 1 week in bottles (buying a secondary this week)

MASH
Grain: American 2 Row Pale (4.75lbs)/Wheat Malt (4 lbs)/American Crystal 20L (1.25 lbs)/Black Malt (1oz)
Infusion mash in lauter tun using thermo-dynamic spreadsheet
Single step infusion with 12qt of 174F water for a target of 155F
Recommended temp was 168F and it settled at 157F… no real need to increase temp for cold tun
50 minute mash
1oz of finely crushed black malt added to last 20 minutes of mash to reduce haze and tannin
Occasionally stir mash to reduce hot and cold spots in mash.
Nearly NO temp loss during 50 minute mash… perfect!

SPARGE
Sparged with 170F water
No stuck sparge
Returned 5qt of initial runoff for filtration
Ran clear and ran fast, collecting 6.5 gallons with a final runoff SG of 1.018 (could have run off alot more)
PH GOOD
SG was 1.033

BOIL (60 min.)
Approaching 205F be vigilant, the hot break will cause a boil over of massive proportion!
Reduce flame to idle when boil is reached
.5oz Kent Goldings pellets 6.0 AA @ 45 miunutes
.5oz Hallertau pellets 3.3 AA @ 15 minutes
1 tsp. Irish Moss @ 15 minutes
During boil, when adding hops, watch for boil over!
Yiled 5.25 gallons

COOLING
Cooled wort from 200-75F in 30 min.
BEWARE of leaks from hot and pliable hoses on cooling coil
Let sit still for 15 minutes after cooling, then siphoned
SG 1.043

YEAST
Rehydrated 11g of Nottingham Ale yeast in 100ml of 92F water for 15 min.
Introduced .5oz of cooled wort @ 5 min. intervals 3x.
Pitched yeast 8-7-06 5pm @ 76F

FERMENTATION
8-7-06 10pm beginning to ferment @76F
8-8-06 2:30am 1bbl/2sec @77F (very turbulent ferment, never seen this before!)
8-8-06 6pm 2bbl/sec @ 81F 1” Krausen
8-9-06 9pm 1bbl/30 sec @ 76F
8-10-06 9pm 1bbl/30 sec @73F
8-12-06 noon 1bbl/ 90sec @76F
8-13-06 noon 1bbl/90 sec @ 76F
8-15-06 stopped bubbling

Bottled on 8-19-06
1c. Of clover honey with 2c. Boiled water added to 5 gallons of beer.

8-22-06 Very little carbonation, there is some, but LITTLE and absolutely no head. Brewing forum has been contacted about what I am looking at here.

8-26-06 Fully carbonated, the yeasties have been cleaning up a little, the flavor profile is MUCH more favorable, so much so my wife even likes it! Sediment is solid, you can pour out the whole bottle and leave all the sediment behind. Very pleased, brewing rocks. I know, the temps were a little high, but that is as good as it got that week lol.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Notes from Brew Day #1 Weezknight Beginners Beer Brewing Forum 31 05-15-2009 01:53 AM
First Brew Day Notes telemaster Extract Brewing 4 02-09-2009 09:01 PM
Some notes from my first brew tconlan25 Beginners Beer Brewing Forum 10 01-30-2009 03:45 PM
A few notes on my first brew Hoosier Beginners Beer Brewing Forum 6 09-03-2008 08:21 AM
American Wheat Beer Drowning Wasp Wheat The Pol Homebrew Ale Recipes 0 02-13-2007 03:43 AM


Forum Jump