taoisilent
Well-Known Member
Hey Gang,
After nearly a 5 year brewing hiatus (moved to a new, much smaller place, life getting in the way) I decided to start again small and simple with an extract kit from Northern Brewer. I had brewed AG for many years, batch sparging with great results. But before that I had also enjoyed good success with extract kits. Even back then, however, 5 gallons was a cumbersome volume for me to brew. Im not a big strong strapping fellow, and 5 gallons is heavy. Also over the years I have cut down on the amount of alcohol I drink, so all things considered, 3 gallon batches make a lot of sense for me. The other benefit is that I can do a full-volume boil in a 20 quart kettle right on my stovetop!
So heres my first 3 gallon foray:
Northern Brewer Caribou Slobber: American Brown Ale February 8, 2014
3 Gallons (Scaled from 5 Gallon Recipe kit)
0.15 lbs (2.4 oz) Briess Caramel 80
0.15 lbs (2.4 oz) Fawcett Pale Chocolate
0.075 lbs (1.2 oz) Black Malt
These specialty grains came crushed from Northern Brewer mixed together in the same bag. I weighed out 6 oz and steeped in 2 quarts of water at about 155° for 30 minutes. At the same time I was bringing 4 Gallons of water to a boil in my 20 quart brew kettle.
4.2 lbs Maillard Amber LME
Once I had added the 2 quarts of grain-steeped water and achieved my full-volume boil (about 4.5 gallons), I removed the kettle from the heat and added the LME, mixing it in well before I returned the kettle to the burner. The hot break foamed quite a bit, but never approached a boil-over, to my relief.
0.6 oz US Golding 5.2% 60 min (1 oz)
0.6 oz Liberty 4.5% 30 min (1 oz)
0.6 oz Willamette 5.3% 15 min (1 oz)
At the end of 1 hour boil, my volume was down to just above 3 Gallons, and I cooled in an ice bath (2 additions of ice and rock salt) in the sink for about 45 minutes to get below 75°.
The target OG of the 5 gallon recipe is 1.052.
My actual OG after cooling 3 gallons to room temperature was 1.049. Not too shabby
I aerated the wort in my carboy manually shaking and rolling for about 5 minutes. This is so much easier with 3 gallons! I pitched Wyeast 1332 Northwest Ale activator pack that I had smacked the night before and was nicely swollen. Placed fermenter in floor-level kitchen cabinet with 40-watt light bulb keeping the temperature a steady 68°.
6 hours after pitching, there were signs of fermentation. 24 hours later I have nice active fermentation in my 5 gallon wide-mouth carboy. Airlock bubbling merrily away, and a thick 2 inch head of krausen over the beer. I had forgotten how cool active fermentation looks in a glass carboy!
So, it was a great relaxing, trouble-free brew day. 3 gallons is much more manageable for me, and Im excited to try this beer in a couple months. I plan to let it sit in the primary for about 4 weeks, and then bottle. I use 16 oz swing-tops and usually bottle condition for about 4 weeks.
These forums have been incredibly helpful to me in reintroducing myself to brewing after so many years. Ive re-learned some old things, and learned some new ones.
Cheers!
Jamie
After nearly a 5 year brewing hiatus (moved to a new, much smaller place, life getting in the way) I decided to start again small and simple with an extract kit from Northern Brewer. I had brewed AG for many years, batch sparging with great results. But before that I had also enjoyed good success with extract kits. Even back then, however, 5 gallons was a cumbersome volume for me to brew. Im not a big strong strapping fellow, and 5 gallons is heavy. Also over the years I have cut down on the amount of alcohol I drink, so all things considered, 3 gallon batches make a lot of sense for me. The other benefit is that I can do a full-volume boil in a 20 quart kettle right on my stovetop!
So heres my first 3 gallon foray:
Northern Brewer Caribou Slobber: American Brown Ale February 8, 2014
3 Gallons (Scaled from 5 Gallon Recipe kit)
0.15 lbs (2.4 oz) Briess Caramel 80
0.15 lbs (2.4 oz) Fawcett Pale Chocolate
0.075 lbs (1.2 oz) Black Malt
These specialty grains came crushed from Northern Brewer mixed together in the same bag. I weighed out 6 oz and steeped in 2 quarts of water at about 155° for 30 minutes. At the same time I was bringing 4 Gallons of water to a boil in my 20 quart brew kettle.
4.2 lbs Maillard Amber LME
Once I had added the 2 quarts of grain-steeped water and achieved my full-volume boil (about 4.5 gallons), I removed the kettle from the heat and added the LME, mixing it in well before I returned the kettle to the burner. The hot break foamed quite a bit, but never approached a boil-over, to my relief.
0.6 oz US Golding 5.2% 60 min (1 oz)
0.6 oz Liberty 4.5% 30 min (1 oz)
0.6 oz Willamette 5.3% 15 min (1 oz)
At the end of 1 hour boil, my volume was down to just above 3 Gallons, and I cooled in an ice bath (2 additions of ice and rock salt) in the sink for about 45 minutes to get below 75°.
The target OG of the 5 gallon recipe is 1.052.
My actual OG after cooling 3 gallons to room temperature was 1.049. Not too shabby
I aerated the wort in my carboy manually shaking and rolling for about 5 minutes. This is so much easier with 3 gallons! I pitched Wyeast 1332 Northwest Ale activator pack that I had smacked the night before and was nicely swollen. Placed fermenter in floor-level kitchen cabinet with 40-watt light bulb keeping the temperature a steady 68°.
6 hours after pitching, there were signs of fermentation. 24 hours later I have nice active fermentation in my 5 gallon wide-mouth carboy. Airlock bubbling merrily away, and a thick 2 inch head of krausen over the beer. I had forgotten how cool active fermentation looks in a glass carboy!
So, it was a great relaxing, trouble-free brew day. 3 gallons is much more manageable for me, and Im excited to try this beer in a couple months. I plan to let it sit in the primary for about 4 weeks, and then bottle. I use 16 oz swing-tops and usually bottle condition for about 4 weeks.
These forums have been incredibly helpful to me in reintroducing myself to brewing after so many years. Ive re-learned some old things, and learned some new ones.
Cheers!
Jamie
. Living in Carrboro and Chapel Hill has its advantages, and we have several great local shops that stock really wonderful craft beer from all over the country!
