dogfishandi
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- Jan 5, 2009
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I'm pretty new to brewing, i have only brewed 2 batchs so far and they were only 2 gallon mr. beer batches. for this batch i will be using the mr beer fermenter but ive purchased extract, hops, etc. from my LHBS and will not be using the mr beer refills. ive got somewhat of a gameplan, but im not sure if im correct about all of it. what i do know is that i want it to be really really hoppy, and im told these are some good high alpha hops.
2 gallon batch
45 minute boil
my supplies-
- 3.3lb can amber liquid malt extract
- 2 oz. columbus pellet hops
- 1 oz. cascade pellet hops
- 1 oz. simcoe pellet hops
- 7 grams of cooper's dry ale yeast
1- first im going to bring maybe a little less than a gallon of water to a boil. once it is boiling i will remove pot from heat and pour in my malt extract and add my first addition of 1 oz. of columbus hops in a hop bag.
2- at 15 minutes i will add 1/2 oz. of columbus hops.
3- at 30 minutes i will add 1/2 oz. of columbus hops and a 1/2 oz. simcoe hops
4- at about 38 mintues i will add 1 oz. cascade hops.
5- i will put about 1 gallon of cold water into my fermentor
6- i will fill a cooler with ice water and put the pot of wort in it for several minutes then when i notice the temp dropping i will pour it into the fermentor.
7- i will add cold or warm water depending on the temperature, to bring the level up to a little over 2 gallons.
8- as the wort is cooling i will add the last 1/2 oz. of simcoe hops without a hopbag hopefully to get a dry hopping effect.
9- when the wort has reached about 68-76 degrees i will pitch my yeast, let it sit for 5 minutes, stir very well and put the lid on.
10- i will then let ferment at about 65- 69 degrees for about 2 1/2 weeks and then bottle and let condition for about 3-4 weeks.
- what temperature should i boil the wort at? is its too cool or too hot can that make a difference?
- when making hop additions im planning on just adding all the hops to the same bag and clipping it off on the side of the pot. should i do this or simply add the hops without a bag and then pur it through the bag when adding it to the fermentor to kind of filter it out?
- what method should i use to chill the wort with minimal equipment?
- what would be a good yeast pitching temp for this yeast and brew?
- did i miss anything?
im open to any ideas or advice, thanks for your time and CHEERS!!!
2 gallon batch
45 minute boil
my supplies-
- 3.3lb can amber liquid malt extract
- 2 oz. columbus pellet hops
- 1 oz. cascade pellet hops
- 1 oz. simcoe pellet hops
- 7 grams of cooper's dry ale yeast
1- first im going to bring maybe a little less than a gallon of water to a boil. once it is boiling i will remove pot from heat and pour in my malt extract and add my first addition of 1 oz. of columbus hops in a hop bag.
2- at 15 minutes i will add 1/2 oz. of columbus hops.
3- at 30 minutes i will add 1/2 oz. of columbus hops and a 1/2 oz. simcoe hops
4- at about 38 mintues i will add 1 oz. cascade hops.
5- i will put about 1 gallon of cold water into my fermentor
6- i will fill a cooler with ice water and put the pot of wort in it for several minutes then when i notice the temp dropping i will pour it into the fermentor.
7- i will add cold or warm water depending on the temperature, to bring the level up to a little over 2 gallons.
8- as the wort is cooling i will add the last 1/2 oz. of simcoe hops without a hopbag hopefully to get a dry hopping effect.
9- when the wort has reached about 68-76 degrees i will pitch my yeast, let it sit for 5 minutes, stir very well and put the lid on.
10- i will then let ferment at about 65- 69 degrees for about 2 1/2 weeks and then bottle and let condition for about 3-4 weeks.
- what temperature should i boil the wort at? is its too cool or too hot can that make a difference?
- when making hop additions im planning on just adding all the hops to the same bag and clipping it off on the side of the pot. should i do this or simply add the hops without a bag and then pur it through the bag when adding it to the fermentor to kind of filter it out?
- what method should i use to chill the wort with minimal equipment?
- what would be a good yeast pitching temp for this yeast and brew?
- did i miss anything?
im open to any ideas or advice, thanks for your time and CHEERS!!!