Dienekles
Member
Im brewing a Blackberry English Ale of my own design!! For my sister of course cause I'm such a good brother.
Details:
5 # Light Dry Malt Extract
2 # Munich
1/4 # Biscuit
1/4 # Cara-pils
1/4 # Barley flakes
1/4 # Belgian Aromatic
1.65 oz Quaker Oats
Fruit and Hops
1 oz Mt hood - added a half oz at t-minus 60 mins and another half oz t-minus 30 mins
1 oz Saaz - added half oz at t-minus 15 mins and t-minus 2 mins
3 cups freshly picked and crushed blackberries t-minus 2 mins
1 Tsp Irish Moss - t-minus 60 mins
2 gallons boiled water
Yeast Dry English Ale Yeast (not actually dry, but flavor profile dry)
Partial mash -
Add grains in a grain bag to 3 gallons cold water.
Partially cover pot with lid and bring liquid + grains to 158 degrees.
Cover pot with a lid, leave covered for 45 mins with a towel over top of it.
Dunk and drain grain bag 10 times. Open the bag and move grains around with a wisk. Dunk 10 more times, then discard.
Add Dry Malt Extract, dissolve, return to heat and add Irish moss, do the hop additions at the listed times.
At t-minus two minutes with the last hop addition and fruit in the pot, cover, and put on ice.
Bring to 72 degrees - pour half the wort into the primary, pitch yeast, pour boiled, cooled water into the primary from high up to introduce oxygen, pour the remainder of the wort through two sanitized strainers (or a sanitized strainer and a boiled grain bag for those of you who have read my posts on 'To strain or not to strain?'), using a sanitized spoon to move the cold/hot break around to get as much wort through the strainers as possible.
Put in a cool place.
The fermenter steadily rose from 72 to 78 during three days of primary fermentation. It smells wonderful!!
"Now it has slowed to 1 to 2 farts a minute (as my sister informed me on the phone today)" So I will be going down to re-rack to a secondary on Friday. Which will mean that it sat on the trub for 6 days.
It should turn out purple and creamy. Jam packed with breakfast flavor (hehe). I'll keep ya posted.
Details:
5 # Light Dry Malt Extract
2 # Munich
1/4 # Biscuit
1/4 # Cara-pils
1/4 # Barley flakes
1/4 # Belgian Aromatic
1.65 oz Quaker Oats
Fruit and Hops
1 oz Mt hood - added a half oz at t-minus 60 mins and another half oz t-minus 30 mins
1 oz Saaz - added half oz at t-minus 15 mins and t-minus 2 mins
3 cups freshly picked and crushed blackberries t-minus 2 mins
1 Tsp Irish Moss - t-minus 60 mins
2 gallons boiled water
Yeast Dry English Ale Yeast (not actually dry, but flavor profile dry)
Partial mash -
Add grains in a grain bag to 3 gallons cold water.
Partially cover pot with lid and bring liquid + grains to 158 degrees.
Cover pot with a lid, leave covered for 45 mins with a towel over top of it.
Dunk and drain grain bag 10 times. Open the bag and move grains around with a wisk. Dunk 10 more times, then discard.
Add Dry Malt Extract, dissolve, return to heat and add Irish moss, do the hop additions at the listed times.
At t-minus two minutes with the last hop addition and fruit in the pot, cover, and put on ice.
Bring to 72 degrees - pour half the wort into the primary, pitch yeast, pour boiled, cooled water into the primary from high up to introduce oxygen, pour the remainder of the wort through two sanitized strainers (or a sanitized strainer and a boiled grain bag for those of you who have read my posts on 'To strain or not to strain?'), using a sanitized spoon to move the cold/hot break around to get as much wort through the strainers as possible.
Put in a cool place.
The fermenter steadily rose from 72 to 78 during three days of primary fermentation. It smells wonderful!!
"Now it has slowed to 1 to 2 farts a minute (as my sister informed me on the phone today)" So I will be going down to re-rack to a secondary on Friday. Which will mean that it sat on the trub for 6 days.
It should turn out purple and creamy. Jam packed with breakfast flavor (hehe). I'll keep ya posted.