So, back on June 12 a friend and I tried to brew a larger batch than what we normally do. We are set up to do 3 gallons, but were determined to brew a 5 gallon batch. Well my mash tun, which is a 5 gallon circular Coleman cooler, couldn't handle the amount of grain and we had a very stuck sparge. We eventually got roughly 3.5 gallons out after about 2 hours,
so we decided to start boiling. We then carried on as usual and finished the brew. However, there was still about 1.5-2 gallons in the mash tun, so we decided to strain it into a separate pot and figure out something to do with it later. So we stuck it in the freezer where it sat until today. Not long after fermentation began we decided that we should take it out of the freezer, carve off the grain that had frozen at the bottom, boil it and add it to the original batch. Our intentions were to do this while fermentation was still active, but it took a while longer than that to get around to it.
So today I took the frozen pot out, sat it in a sink full of hot water so that it would slide out, and carved off the grain which had frozen on the bottom. I then placed it in 1 gallon of boiling water and brought it up to a boil and left it there for 30 minutes. After this I chilled it in an ice bath, siphoned it into the original batch and sprinkled some S-05 dry yeast onto it again. Adding the extra yeast seemed like a good idea because primary fermentation had pretty much stopped and I figured it would help deal with this extra wort. I'll give some of the specifics of the recipe below, but basically I was wondering if anyone has an idea of what might happen, or if anyone has ever used frozen wort in the past and if so what for? The gravity of my unthawed wort was 1.021, btw.
Recipe:
Grain
6 lb 2 row
3 lb Maris Otter Pale
1/2 lb Crystal 40
1 lb Flaked rice
1/4 lb Flaked barley
Hops:
1/2 oz East Kent Goldings (60 min) 4%AA
1/2 oz East Kent Golding (10 mind) 4%AA
Total of 9.6 IBUs (from Brewgr)
Pre Boil G: 1.070
OG: 1.039 (of the original batch, not the frozen wort)
So today I took the frozen pot out, sat it in a sink full of hot water so that it would slide out, and carved off the grain which had frozen on the bottom. I then placed it in 1 gallon of boiling water and brought it up to a boil and left it there for 30 minutes. After this I chilled it in an ice bath, siphoned it into the original batch and sprinkled some S-05 dry yeast onto it again. Adding the extra yeast seemed like a good idea because primary fermentation had pretty much stopped and I figured it would help deal with this extra wort. I'll give some of the specifics of the recipe below, but basically I was wondering if anyone has an idea of what might happen, or if anyone has ever used frozen wort in the past and if so what for? The gravity of my unthawed wort was 1.021, btw.
Recipe:
Grain
6 lb 2 row
3 lb Maris Otter Pale
1/2 lb Crystal 40
1 lb Flaked rice
1/4 lb Flaked barley
Hops:
1/2 oz East Kent Goldings (60 min) 4%AA
1/2 oz East Kent Golding (10 mind) 4%AA
Total of 9.6 IBUs (from Brewgr)
Pre Boil G: 1.070
OG: 1.039 (of the original batch, not the frozen wort)