An experiment in shortening the brew cycle. This was more of one of those "can i do this" rather than something I'll repeat.
Quickie Butt Crack Ale
(my take on the Cream of Three Crops, name is my brother's nickname and he prefers the nice light beers, i never make it the same way twice)
7.25 lbs 2 row
2.0 lbs flaked corn
1.5 lbs minute rice
.75 oz Willamette (4.5%)
.5 oz Northern Brewer (7.8%)
S-05 yeast
Experimental batch trying a bunch of new things and mostly to try a quicK brew session. Also virgin voyage of my new Speidal fermenter.
What I was trying to do .
No sparge Mash
30 minute mash
30 minute boil
Partial no-cool (used IC to get to 120 then into the fermentation chamber to drop to 70)
I finished in exactly 2.5 hours. That is from having nothing ready to all clean.
My timeline
11:30: Start heating strike water. In parallel weigh out grains and get out the rest of the brewing stuff.
11:50: Water at 170 degrees and poured into mash ton. Lots of water.
12:00: Dough in. Then realized that I should have lowered my strike temp since my mash will be very very thin. 160 degrees. Added about .5 gallon cold water. Mash temp at 158. Well that is as much as my tun will hold. So this will be an interesting cream ale.
12:10: Start of mash
12:40: drain into kettle with the fire already started. Hops added. Got 6.5 gallons @ 1.034 pre-boil. About what I was hoping. Targeting 5.5 gallons in fermenter @ 1.040. So with .5 gallon boil off and another .5 gallon loss for boil kettle geometry should be close.
12:56: Boil started
1:26: boil off, IC on
1:45: In fermenter at 120 degrees. About 5.5 gallons @ 1.039.
2:00: finish clean and put away.
Quickie Butt Crack Ale
(my take on the Cream of Three Crops, name is my brother's nickname and he prefers the nice light beers, i never make it the same way twice)
7.25 lbs 2 row
2.0 lbs flaked corn
1.5 lbs minute rice
.75 oz Willamette (4.5%)
.5 oz Northern Brewer (7.8%)
S-05 yeast
Experimental batch trying a bunch of new things and mostly to try a quicK brew session. Also virgin voyage of my new Speidal fermenter.
What I was trying to do .
No sparge Mash
30 minute mash
30 minute boil
Partial no-cool (used IC to get to 120 then into the fermentation chamber to drop to 70)
I finished in exactly 2.5 hours. That is from having nothing ready to all clean.
My timeline
11:30: Start heating strike water. In parallel weigh out grains and get out the rest of the brewing stuff.
11:50: Water at 170 degrees and poured into mash ton. Lots of water.
12:00: Dough in. Then realized that I should have lowered my strike temp since my mash will be very very thin. 160 degrees. Added about .5 gallon cold water. Mash temp at 158. Well that is as much as my tun will hold. So this will be an interesting cream ale.
12:10: Start of mash
12:40: drain into kettle with the fire already started. Hops added. Got 6.5 gallons @ 1.034 pre-boil. About what I was hoping. Targeting 5.5 gallons in fermenter @ 1.040. So with .5 gallon boil off and another .5 gallon loss for boil kettle geometry should be close.
12:56: Boil started
1:26: boil off, IC on
1:45: In fermenter at 120 degrees. About 5.5 gallons @ 1.039.
2:00: finish clean and put away.