siso80
Member
I am making a list of all ingredients and equipment used in my new Homebrew setup. I just moved back to the west coast after 7 years and i am in the process of setting up a flawless brewery. I'd like to share my notes so people can comment and i can get any tips i might be needing.
10 gallons Cream Ale NB
Recipe:
14 lbs Rahr 2 row
1.5 lbs Gambrinus Honey Malt
.5 lbs Belgian Biscuit Malt
1 oz Cluster (60 min)
2 Wyeast #1056 American Ale vials (2 starters made in two 2000ml Erlenmeyer Flasks w/ ½ pound light DME in each)
Equipment:
2 2000ml flask
Scale
Medium Funnel
10 gallon Rubbermaid Water Jug
1 bulkhead and valve assembly from Northern Brewer
½ inch barb fitting
18 inch stainless braided hose
2 stainless hose clamps
Teflon tape
2 carboy stands
3 8 gallon stainless pots with lids
Probe thermometer
2- 6 gallon carboys
2 stoppers with 3 piece airlocks
carboy bottle brush
beer bottle brush
Large wooden spoon
Large ladle
2 pieces of garden hose with connectors
70 ft ¾ inch Immersion Chiller
Auto Siphon
Caps
Red Capper
2 qt saucepan
Plastic Cup
Misc:
B Brite
Star San
Gypsum
Bleach
White Vinegar
Dish Washing Sponge
Rags
Keg Stuff
Roll of beer line
Pin Lock Kegs
Gas and liquid connectors
Picnic taps
10 lb Co2 tank
4 kegs
15 Gallons of Reverse Osmosis water from the machine at the Co-op
Process:
Starter - 2 2000ml Flasks:
1 lb Light DME
1 Gallon of water
Strike 10 Gallon Rubbermaid Mash Tun
8 gallons of water 160 F
16 pounds of room Temperature Grain
150 F for one hour (first time i hit it exactly and held it at 150 the whole time)
Sparge
8 gallons of water 170 F
Sparged slowly Approx one hour
Collected 11 gallons of Wort
Boil
1 hour boil, 60min Cluster bittering addition is the only hop addition
11 gallons divided into two 8 gallon stainless pots
1 gallon boiled off
Cooling
70 Ft ¾ inch copper immersion chiller connected to 42 F hose water cooled down each 5 gallon batch in 10 minutes to 75F. I stagger the brews 15 minutes apart so one pot isnt sitting on the stove waiting
Fermentation
Pitched Yeast at 73F. Temperature cooled to 70F 10 minutes later.
SG at 75F 1.049
Midnight Temperature of Basement when beer was finally put into carboys was 57F
This Morning Temperature of basement 8 hours later was 59F, carboy stick on thermometer reads 62F, no noticeable signs of fermentation.
Basement Temp Fluctuates Between 61F and 57F, the carboys are off the ground on a metal shelf. My guess is that Fermentation fill be visible 36 hours after pitching at these low temps. It's November in Mendocino
Things I realized i needed while taking these notes last night:
A larger Funnel
Longer hoses for my siphons, I had Hotside Aeration Issues
A longer wooden spoon
Shorter pieces of garden hose
A utility sink
An outside propane burner
10 gallons Cream Ale NB
Recipe:
14 lbs Rahr 2 row
1.5 lbs Gambrinus Honey Malt
.5 lbs Belgian Biscuit Malt
1 oz Cluster (60 min)
2 Wyeast #1056 American Ale vials (2 starters made in two 2000ml Erlenmeyer Flasks w/ ½ pound light DME in each)
Equipment:
2 2000ml flask
Scale
Medium Funnel
10 gallon Rubbermaid Water Jug
1 bulkhead and valve assembly from Northern Brewer
½ inch barb fitting
18 inch stainless braided hose
2 stainless hose clamps
Teflon tape
2 carboy stands
3 8 gallon stainless pots with lids
Probe thermometer
2- 6 gallon carboys
2 stoppers with 3 piece airlocks
carboy bottle brush
beer bottle brush
Large wooden spoon
Large ladle
2 pieces of garden hose with connectors
70 ft ¾ inch Immersion Chiller
Auto Siphon
Caps
Red Capper
2 qt saucepan
Plastic Cup
Misc:
B Brite
Star San
Gypsum
Bleach
White Vinegar
Dish Washing Sponge
Rags
Keg Stuff
Roll of beer line
Pin Lock Kegs
Gas and liquid connectors
Picnic taps
10 lb Co2 tank
4 kegs
15 Gallons of Reverse Osmosis water from the machine at the Co-op
Process:
Starter - 2 2000ml Flasks:
1 lb Light DME
1 Gallon of water
Strike 10 Gallon Rubbermaid Mash Tun
8 gallons of water 160 F
16 pounds of room Temperature Grain
150 F for one hour (first time i hit it exactly and held it at 150 the whole time)
Sparge
8 gallons of water 170 F
Sparged slowly Approx one hour
Collected 11 gallons of Wort
Boil
1 hour boil, 60min Cluster bittering addition is the only hop addition
11 gallons divided into two 8 gallon stainless pots
1 gallon boiled off
Cooling
70 Ft ¾ inch copper immersion chiller connected to 42 F hose water cooled down each 5 gallon batch in 10 minutes to 75F. I stagger the brews 15 minutes apart so one pot isnt sitting on the stove waiting
Fermentation
Pitched Yeast at 73F. Temperature cooled to 70F 10 minutes later.
SG at 75F 1.049
Midnight Temperature of Basement when beer was finally put into carboys was 57F
This Morning Temperature of basement 8 hours later was 59F, carboy stick on thermometer reads 62F, no noticeable signs of fermentation.
Basement Temp Fluctuates Between 61F and 57F, the carboys are off the ground on a metal shelf. My guess is that Fermentation fill be visible 36 hours after pitching at these low temps. It's November in Mendocino
Things I realized i needed while taking these notes last night:
A larger Funnel
Longer hoses for my siphons, I had Hotside Aeration Issues
A longer wooden spoon
Shorter pieces of garden hose
A utility sink
An outside propane burner
