Getting Ready for Brew Day

[mdstrobe]

This will be probably my 20th batch and would like to document it because it's the first time in the new apartment.

Just getting ready for brew day. I'm doing to do a half batch (2.5 gal - only because I have more flexibility with maintaining temps)

my mini mash set up.

an experimental cider after about 6 days of fermentation

 

[mdstrobe]

I have a few ingredients that I ordered from AHS and think I might do a Fat Tire clone for this batch.

This is what I got:

6# Munich Malt
1# Extra Light DME
1/2# 60L
1/2# Victory
1 oz Perle
1 oz Hersbrucker

 

[mdstrobe]

Recipe Overview
Wort Volume Before Boil: 3.04 US gals Wort Volume After Boil: 2.64 US gals
Volume Transferred: 2.64 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 2.64 US gals Volume Of Finished Beer: 2.51 US gals
Expected Pre-Boil Gravity: 1.032 SG Expected OG: 1.045 SG
Expected FG: 1.012 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.4 % Expected ABW: 3.4 %
Expected IBU (using Tinseth): 20.0 IBU Expected Color (using Morey): 9.6 SRM
BU:GU ratio: 0.44 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 65 degF


Fermentables
Ingredient Amount % MCU When
German Munich Malt 3.00 lb 75.0 % 6.2 In Mash/Steeped
US Caramel 60L Malt 0.25 lb 6.2 % 5.7 In Mash/Steeped
US Victory Malt 0.25 lb 6.2 % 2.6 In Mash/Steeped
Extract - Light Dried Malt Extract 0.50 lb 12.5 % 0.6 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
German Perle 8.0 % 0.03 lb 17.5 Bagged Pellet Hops 20 Min From End
German Hallertauer Hersbrucker 3.5 % 0.03 lb 2.5 Bagged Pellet Hops 5 Min From End


Other Ingredients
Ingredient Amount When
Irish Moss 0.09 lb In Mash


Yeast
DCL S-04-SafAle


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 153 degF 30 min

This recipe is basically just half of the ingredients I have. There shouldn't be anything wrong with taking half out and storing the rest? Right?

 

[mdstrobe]

warming up my malt extract

taking mash temp

cheap beer time and HBT!

 

[cyraxx]

Holy fail on the images. You can't link them directly from your gmail. Try hosting them on something like imgur.com or tinypic and repost them. I would actually like to see your full process once you get things fixed up.

 

[mdstrobe]

photos working?

 

[cyraxx]

The ones in the first and second post are.

 

[mdstrobe]

The next in to the boil, the next round of hops at 5 minutes (Hersbrucker) > Irish Moss > Yeast S-04

the boil

 

[mdstrobe]

While the boil is going, time to drain the carboy

I like to drain and then use saran wrap to protect from airborne baddies

At 25 minutes, wort chiller in the boil

Last hop addition!

 

[mdstrobe]

sanitizing the thermometer to check when my wort chiller is finished

siphoning from kettle into clean/sanitized carboy, shook the cr%p out of it, and then added yeast

First reading was around 1.070... added some water to top it off a little more. Using the S-04. I put the carboy in a 5 gallon bucket and added some water around it. Will be maintaining a temperature around 65 once I see high krausen.

 

[FoundersBrew]

New belgium has a clone recipe for fat tire in the new issue of byo. I am about to do the 1554 clone,