Owly055
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Today I decided to "speed brew", and settled on a recipe that was pretty radical. The recipe has equal weight of sugar and grain. 3 pounds of each. The idea was to achieve an ultra light beer with good flavor. The extremely rapid mash was intended to compensate for the large amount of sugar, leaving more sweetness and body than an ordinary mash would. Due to the rapid mash, there will be a relatively large percentage of unfermentable sugars from the grain to compensate for none from the sugar. The alcohol content will come in at about 7%
I put all my hops in at 6 minutes except my whirlpool addition, and used a large enough quantity to get the bittering where I wanted it....just a bit over 30 which should work out well for a beer this light.
3 gallon brew, 3 pounds two row, 3 pounds sugar. One ounce Mosaic, and half ounce each Nelson Sauvin and Nugget at 6 minutes, 1 ounce Mosaic whirlpool 15 min @ 160
The mash procedure was to heat the water while crushing grain.... target temp about 153, and it hit just about on the nose. Grain was stirred in (no bag), and the resulting temp was a perfect 145 which was my target in this case. Heat was turned down to achieve about 1 deg per min temp rise.. up to 155. By 155, my refractometer had been showing that the conversion had completed. I used powdered amylase enzyme to promote extremely rapid conversion, and I double crushed the grain. My mash volume was 2.5 gallons, and I sparged with another gallon. Most of this water had been heating while I was mashing, and after rinsing the pot I had mashed in, I added this water and dropped the grain bag in, mixed things up , and returned to the collander on the big pot, which was already on the stove on high heat. I then lifted the colander out into the small pot and left the bag to drip while I hooked up my floating heater, then squeezed it well, and poured the remaining wort into the big pot..... A lot of juggling of pots! During the boil I did all my clean up, measured hops, prepared the fermenter, etc. The whole process was complete before 11:00 including all clean up.
This was a brew day that left relatively little slack time, but really was never "rushed". It required having my ducks in a row. In previous speed brews, I had my recipe designed and my grain was crushed.
8:45 AM Sat down and designed my recipe, while filling my brew kettle with 2.5 gallons of water
8:50 AM Pot on stove...... go crush grain (double crush)
9:00 AM Dough in grain ........ water temp 153F Temp of mash is 145 after adding grain, (1/2 teaspon of powdered amylase enzyme added to accelerate conversion) turn heat down and stir steadily as temp rises at about 1 deg per min. Place large saucepan on stove filled with water to heat for sparge
9:10 AM Conversion is complete.....
*Set large pot in sink with colander, and bag in place, pour mash into colander.........
*Rinse mash pot and add hot water, set on stove and add water from sauce pan, adjusting volume to achieve my desired preboil volume of 3.5 gallons
*Lift grain bag into mash pot and stir with wooden spoon to saturate with water
*Lift grain bag back into collander, and pour remaining wort into large pot, then lift colander and bag into mash pot to drain.
*Large pot on stove at high heat, set floating heater in place
*Pour remaining wort into large pot
*Add sugar
9:30 AM Wort at full boil.... lift heater out, and clean various things up and dump grain
9:24 AM Add hops (all hops are a 6 minute addition in this brew except whirlpool hops)
10:30 AM Boil finished, lift pot into sink and hook up chiller..... chill to 160F
10:32 AM Put whirlpool hops in and shut chiller off
10:47 AM Resume chilling
10:55 AM transfer to fermenter on yeast cake
* Clean up boil kettle and chiller
11:02 AM take refractometer sample.
Elapsed time 2 hours 17 minutes. This includes designing a recipe, crushing grain (double crush), and all clean up and put away everything. Not a bad time.
H.W.
I put all my hops in at 6 minutes except my whirlpool addition, and used a large enough quantity to get the bittering where I wanted it....just a bit over 30 which should work out well for a beer this light.
3 gallon brew, 3 pounds two row, 3 pounds sugar. One ounce Mosaic, and half ounce each Nelson Sauvin and Nugget at 6 minutes, 1 ounce Mosaic whirlpool 15 min @ 160
The mash procedure was to heat the water while crushing grain.... target temp about 153, and it hit just about on the nose. Grain was stirred in (no bag), and the resulting temp was a perfect 145 which was my target in this case. Heat was turned down to achieve about 1 deg per min temp rise.. up to 155. By 155, my refractometer had been showing that the conversion had completed. I used powdered amylase enzyme to promote extremely rapid conversion, and I double crushed the grain. My mash volume was 2.5 gallons, and I sparged with another gallon. Most of this water had been heating while I was mashing, and after rinsing the pot I had mashed in, I added this water and dropped the grain bag in, mixed things up , and returned to the collander on the big pot, which was already on the stove on high heat. I then lifted the colander out into the small pot and left the bag to drip while I hooked up my floating heater, then squeezed it well, and poured the remaining wort into the big pot..... A lot of juggling of pots! During the boil I did all my clean up, measured hops, prepared the fermenter, etc. The whole process was complete before 11:00 including all clean up.
This was a brew day that left relatively little slack time, but really was never "rushed". It required having my ducks in a row. In previous speed brews, I had my recipe designed and my grain was crushed.
8:45 AM Sat down and designed my recipe, while filling my brew kettle with 2.5 gallons of water
8:50 AM Pot on stove...... go crush grain (double crush)
9:00 AM Dough in grain ........ water temp 153F Temp of mash is 145 after adding grain, (1/2 teaspon of powdered amylase enzyme added to accelerate conversion) turn heat down and stir steadily as temp rises at about 1 deg per min. Place large saucepan on stove filled with water to heat for sparge
9:10 AM Conversion is complete.....
*Set large pot in sink with colander, and bag in place, pour mash into colander.........
*Rinse mash pot and add hot water, set on stove and add water from sauce pan, adjusting volume to achieve my desired preboil volume of 3.5 gallons
*Lift grain bag into mash pot and stir with wooden spoon to saturate with water
*Lift grain bag back into collander, and pour remaining wort into large pot, then lift colander and bag into mash pot to drain.
*Large pot on stove at high heat, set floating heater in place
*Pour remaining wort into large pot
*Add sugar
9:30 AM Wort at full boil.... lift heater out, and clean various things up and dump grain
9:24 AM Add hops (all hops are a 6 minute addition in this brew except whirlpool hops)
10:30 AM Boil finished, lift pot into sink and hook up chiller..... chill to 160F
10:32 AM Put whirlpool hops in and shut chiller off
10:47 AM Resume chilling
10:55 AM transfer to fermenter on yeast cake
* Clean up boil kettle and chiller
11:02 AM take refractometer sample.
Elapsed time 2 hours 17 minutes. This includes designing a recipe, crushing grain (double crush), and all clean up and put away everything. Not a bad time.
H.W.
