Christmas Porter 2013 – Brew Day

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Christmas Porter 2013 Brew Morning

Christmas Porter 2013 Brew Morning

 

This is a chocolate mint porter.  Brew Day started bright and early on Sunday.  I still struggled with the mash.  I need to look carefully at how I’m building the recipe in Beersmith (actually, this an interpretation of a Jamil Robust Porter recipe from a user on Beersmithrecipes.com that I modified for my purposes).  I believe I’m using too much water.  The starches are being converted and giving the right gravity, but by the time I sparge, it dilutes down too far.  I had 1-2 gallons of wort that never made it into the boiling pot.  It wasn’t too far off, though…I think it’ll work fine for this brew.

Christmas Porter 2013 Boil

Christmas Porter 2013 Boil

The 90-minute boil went fine, although I did have a bit of foam spill over at the beginning of the boil, making a bit of a mess on the outside of the pot.  It turned into a dark, dark brown wort with a nice tan “head” that I hope carries over to the finished product.

I fell a little short on the hops (didn’t have the surplus I thought I had), but I want the sweetness of the chocolate to come through, anyway.

Christmas Porter 2013 adding mint

Christmas Porter 2013 adding mint

I ended up with about 1/2 ounce of fresh mint from our garden.  This worked very well in the Mojito Beer, so I have high hopes for it here.  I only gave it about 10 minutes in the boil… looking for more aroma than flavor.  I’m really hoping for a chocolate-mint candy impression in the finished beer.  If it needs more mint after primary fermentation, I can add more to the secondary.  That’s also when I plan to add the cacao nibs.

Christmas Porter 2013 chocolate

Christmas Porter 2013 chocolate

 

 

However, I added about 3 ounces of this wonderful dark chocolate I found at BevMo in Lodi.  Yum…

 

 

 

 

BJCP style guide

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 38.0 IBUs 36.0 SRM 1.061 1.016 6.0 %
Actuals 1.06 1.01 6.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
Simpsons Ale - Golden Promise 10.878 lbs 75
Bestmaltz Munich Light 1.595 lbs 11
Joe White/Maltcraft Chocolate 13.92 oz 6
Simpsons Black Malt 9.28 oz 4
Weyermann® Carapils®/ Carafoam® 9.28 oz 4

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.4 oz 60 min Boil Pellet 5.4
Fuggles 0.8 oz 60 min Boil Pellet 5
Fuggles 0.89 oz 30 min Boil Pellet 5
Fuggles 0.42 oz 0 min Boil Pellet 5
Goldings, East Kent 0.42 oz 0 min Boil Pellet 5.4

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Fresh Mint Leaves 2.00 oz 10 min Boil Herb
Chocolate (Dark) 4.00 oz 5 min Boil Spice
Cacao Nibs 4.00 oz 0 min Secondary Spice

Yeast

Name Lab Attenuation Temperature
British Ale Yeast (1098) Wyeast Labs 74% 64°F - 72°F

Mash

Step Temperature Time
Saccharification 154.4°F 60 min
Mash Out 168.8°F 10 min

Notes

From Beersmith recipes Regan Dillion Porter (Jamil BYO).

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Brew Day – Pumpkin Ale PA-1

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Slicing pumpkins

Slicing pumpkins

Brewed on Sunday, Setpember 29, 3013…sorry for the lag on posting this.  It was a lot of fun.  Thanks to Larry, Dave, Zach & Josh for the input and special thanks to Josh for the pumpkins and Larry for the homegrown hops!

So here is the slicing…

 

Baking pumpkins

Baking pumpkins

 

 

and the baking.  I placed the halves flat-side down in about 1/2″ of water and baked at 375(?) for about 45 min.  They came out nice and soft, so It was easy to scoop out the meat.

 

 

Baked pumpkin ready for mash

Pumpkin and lots of rice hulls in the mash

Pumpkin and lots of rice hulls in the mash

Baked pumpkin ready for mash

I added 2 pounds of rice hulls because I was afraid the mash would be very sticky.  It seemed like a LOT of hulls, but the sparging went very well.
I took a gravity reading at the end of the mash and it was at the target gravity…but I knew the mash out/2nd sparge would dilute it down, so I added 1 pound of extra light DME to the boil.  Next time I’ll try to stretch the mash out further to get better gravity.

the Boil

the Boil

 

90 minute boil…

 

 

 

 

Larry's home-grown Mt. Hood fresh whole hops

Larry’s home-grown Mt. Hood fresh whole hops

 

Fresh (well, they’ve been frozen for a couple of weeks) homegrown Mt. Hood hops from Larry.

 

 

 

Larry's home-grown Mt. Hood fresh whole hops

Larry's home-grown Mt. Hood fresh whole hops

 

 

 

 

Larry's home-grown Mt. Hood fresh whole hops

_AMT4781 [1600x1200]Spices added to the boil.

 

 

 

 

Recipe as it was brewed (pretty much):

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 18.0 IBUs 8.2 SRM 1.060 1.014 6.0 %
Actuals 1.041 1.01 4.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Spice, Herb, or Vegetable Beer 21 A 1.03 - 1.11 1.005 - 1.025 0 - 70 5 - 50 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Fresh Pumpkin 5.004 lbs 27.35
Rice Hulls 8.11 oz 2.77
Pale Malt (2 Row) US 9.37 lbs 51.21
Caramel/Crystal Malt - 40L 8.75 oz 2.99
Wheat, Flaked 8.11 oz 2.77
Munich Malt 7.8 oz 2.66
Caramel/Crystal Malt - 20L 7.05 oz 2.41
Munich Malt - 20L 7.05 oz 2.41
Extra Light Dry Extract 15.87 oz 5.42

Hops

Name Amount Time Use Form Alpha %
Mt. Hood 0.49 oz 60 min Boil Leaf 6
Perle 0.49 oz 60 min Boil Pellet 8

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.20 Items 5 min Boil Fining

Mash

Step Temperature Time
Mash In 152°F 60 min
Mash Out 168°F 10 min

Notes

Reddish orange in color, creamy tan head, sweet and spicy, rich and unique. Like a New England fall afternoon.

(5 gallons, grain and extract)
Ingredients:

2 to 3 lbs. pumpkin
0.5 lb. two-row pale malt
0.5 lb. malted wheat
0.5 lb. medium crystal malt, 40° Lovibond
5 lbs. unhopped amber malt extract (or 4 lbs. unhopped amber dry malt)
1 cup light brown sugar
1/2 cup unsulphered molasses
1 oz. Mt. Hood hop pellets (4% alpha acid), for 57 min.
0.5 oz. of pie spices: nutmeg, cinnamon, clove, allspice, cardamom, ginger in cheesecloth bag
Ale yeast (such as Wyeast 1056, American Ale)
1 cup light dry malt for priming

Step by Step:

Cut in half, clean out, and bake one pumpkin at 300° F for one hour or until flesh becomes mushy. Crush two-row and crystal malts and malted wheat. Mash the malt and the pumpkin together in 5 qts. of water at 152° F for 55 minutes, then raise the temperature to 165° F for five minutes. Run off and sparge with 5 qts. of water at 170° F, gathering (hopefully) about 2 gals. of sweet wort.

To the kettle add malt extract (or dry malt), brown sugar, and molasses. Bring to a boil, then add Mt. Hood pellets. Boil 55 minutes. Add pie spices in a bag and boil just long enough to mix them in (two to three minutes). Remove the bag.

Remove the kettle from the heat, chill, and top off to 5.25 gals. in your primary fermenter. Ferment with a clean ale yeast, prime with light dry malt, and bottle condition cool (50° to 55° F) for a month. Serve at cellar temperature to allow the blend of flavors to truly express themselves.
Notes:

Pumpkin: Avoid using canned pumpkin pie filling. It is already spiced, often, and is laden with preservatives and artificial products (although if you can find organic, all-natural, no-preservative, unspiced canned pumpkin, by all means use it). It is important to use a partial mash with this recipe; I can't figure out any other good, efficient way to use the pumpkin and get anything out of it (I'm open to suggestions!).

Malts: All-grain brewers can adapt this recipe to a standard "amber ale" grain bill, but be sure to include a little malted wheat for better head retention. Extract brewers may have trouble using the pumpkin unless they do a partial mash as described above.

Spices: The biggest problem with this brew is the proper ratio of spice to beer. It is very easy to overdo, especially with strong-flavored spices such as ginger and clove. I have arrived at a dose of only 0.5 oz. total, which will not seem like enough as you brew but will be noticeable in the mature beer.

My personal blend is "heavy" on nutmeg and cinnamon and very light on ginger and clove, just enough to indicate their presence. IÕve found that leaving the spices in the fermenting beer tends to become overwhelming, hence the use of a bag or some other device to steep the spices in the boiling wort but then remove them.

The commercial "Pumpkin Pie Spice" mixtures available on the grocery store shelf seem to me a little too gingery/clovey, so I make my own blend. Also, I have better luck with larger pieces: crushed or shaved whole cinnamon stick, allspice berries and nutmegs, whole cloves, and small pieces of fresh ginger. rather than any finely ground forms.

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Brew Day for Dead Guy Clone DG1

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I had a fun morning with this.  I started one smack pack or Wyeast Pacman yesterday and it was looking good today.  Beersmith called for 2 packs, but I cheaped out and only used one, but made a 1 liter starter with it.  Hope that didn’t hurt me.  Considering I missed the gravity by 1.020 or so, maybe the extra yeast won’t be needed.

Fancy table for the mash tun

Fancy table for the mash tun

I’m not sure what happened with the mash.  PH was right on, I was able to keep the temperature pretty close, and the iodine test showed good conversion.  I hit the gravity on the first rinse just fine, but the second was way low, making the pre-boil gravity low.  I think I used too much water, since I added a gallon to the initial mash-in to raise the temp.  I should have cut a gallon off the second rinse.

The Boil

The Boil

The mash tun worked well.  I added the ball valve using these plans:http://www.homebrewtalk.com/f51/cheap-easy-10-gallon-rubbermaid-mlt-conversion-23008/

New Ball Valve

New Ball Valve

I ended up using 4 stainless metric steel fender washers that were very close to 5/8″ and fit pretty well.  No leaks so far!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 33.4 IBUs 8.3 SRM 1.063 1.013 6.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mailbock/Helles Bock 5 A 1.064 - 1.072 1.011 - 1.018 23 - 35 6 - 11 2.2 - 2.7 6.3 - 7.4 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 11.697 lbs 78.66
Caramel/Crystal Malt - 20L 1.462 lbs 9.83
Munich Malt - 20L 1.462 lbs 9.83
Honey 4 oz 1.68

Hops

Name Amount Time Use Form Alpha %
Perle 1.34 oz 90 min Boil Pellet 8
Saaz 0.67 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.20 Items 5 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Pacman - 1764 Wyeast 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

All Grain Directions:

Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort.

Boil 90 minutes, adding hops and Whirlfloc when indicated. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition.

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Brew Day – AA1

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Brewing in the evening

Brewing in the evening

All in all, a good day.  The mash was a long, drawn out process, but I’m happy that I came out with 73% efficiency.  I really need to get a ball valve and drain filter of some sort for the mash tun (cooler).  Well, it was still fun.  The 90 minute boil was interesting.  The first hop addition wasn’t until 60 minutes, and it did not threaten to boil over.  I replaced about 1/2 gallon of evaporated wort at around 60 minutes in with left over drainings in the mash tun.   In retrospect this was a mistake…I hope not too bad of one.  The yeast starter went fine, and the fermentation was coming along nicely the next morning, and still is strong today (2 days later).  The color is beautiful.

Rolling Boil

Rolling Boil

Hop Additions

Hop Additions

Revised Recipe

When I was unpacking the ingredients, I found a mistake had been made and I was shipped 2 pounds of Dark Munich malt and none of the Crystal 40L.  Fortunately, I had a half pound or so of some lighter Crystal malt and I added in a little extra of the Munich to keep the color similar.  I’m hoping for a little extra roasty flavor as a bonus.  Here is the updated recipe:

 

AA1-Amber Waves by Jamil

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I want to brew this Friday.  I’m thirsty.  I also want to use a yeast starter, which means I’ll need to use the Safale 05 I have on hand, because my ingredient order may not get here by Thursday, which is when I need to start the yeast.  So…what to brew?  I’ve been listening to older podcasts from the Brewing Network  and like what Jamil Zainasheff, John Palmer and the guys have been saying about getting and tweaking recipes.  So I found one of Jamil’s recipes for an American Amber and thought I’d give it a try.  I happened to have a Red Tail Ale yesterday, which by coincidence is a Red/Amber Ale…and a great beer!

What to Expect

BJCP Guidelines for this style (10B American Amber Ale)

I’m hoping to produce a light-ish ale with decent body.  It should be a little reddish.  I’m trying to bring out the roast flavor in the malt.  It should be firmly hopped, but I’m shooting for the hops to take a back seat to the malt.  Hopefully it won’t be too heavy…something to enjoy several of on a warm day.

Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 25.9 IBUs 13.2 SRM 1.054 SG 1.010 SG 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Great Western 2-Row pale malt 11 lbs 81.48
Crystal 40, 2-Row, (Great Western) 1 lbs 7.41
Munich (DURST MALZ) 1 lbs 7.41
Crystal 120, 2-Row, (Great Western) 0.5 lbs 3.7

Hops

Name Amount Time Use Form Alpha %
Magnum 0.5 oz 60 min Boil Pellet 14
Centennial 0.25 oz 10 min Boil Pellet 10
Cascade 0.25 oz 10 min Boil Pellet 5.5
Cascade 0.25 oz 0 min Boil Pellet 5.5
Centennial 0.25 oz 0 min Boil Pellet 10

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 5 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Notes

http://byo.com/stories/item/126-american-amber-style-profile
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.040 (9.9°P).

Total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 9 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 1.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

Substituted Magnum for Horizon hops due to availablility.

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Brew Day – Brooklyn Brew Shop’s Summer Wheat

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Cameron and Cassie gave me this cool kit for my birthday last month.  I brewed it yesterday and it was a lot of fun!  It came with the needed yeast, so I thought I’d try a yeast starter.  I don’t have a stir plate yet, so I just swished it a bit whenever I walked by the beer fridge for about a day.  It was a real kick doing a complete all-grain brew of 1 gallon.

Recipe and directions

The mash was a little challenging because I didn’t want to use my regular brewing equipment, as I felt it would have been too cumbersome for this small batch.  Using some of their suggestions and a few ideas of my own, I came up with this setup:

Mini-sparge in progress

Mini-sparge in progress

I did decide to enhance the recipe a little by adding the zest from 2 limes and a handful of fresh mint from the garden to the last 30 minutes of the boil.

Boil in progress

Boil in progress

The yeast starter proved fine, and there was an active fermentation this morning.  Maybe a little too active for the fermentation lock.  BBS suggested a blow-off tube for the first few days, which I will heed the next time I brew a 1-gallon batch.

All in all, a very enjoyable session.  Thanks, Cass & Cam!

Overnight Ale – CDA2 … Success!!

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After a week in bottles at around 80° F I cracked one open, as I usually do, just to see how the young beer is coming along.  Carbonation and head were just fine.  The first taste was all I could have hoped for, I think:

  • Dark and clear brown color
  • Up-front hop flavor
  • Crisp taste
  • Decent mouth feel
  • Enough malt to stand up to the hops without contributing bitterness of its own
  • More hop flavor and aroma on the back end

We ended up killing 4 of these on Sunday.  More of a kick than I expected.  My hydrometer broke before I could get a final gravity reading at bottling, but I was expecting 4-5% ABV maybe.  This felt more like 6% or maybe a little more.  I won’t touch it again until this weekend.  I’m keeping it down around 60° until then.

So what’s up with the name?  Well, I had previously vowed to name our beers if I ever felt the desire to brew the same one twice.  I wasn’t expecting the CDA1 debacle, but I will stand by my promise to myself.  We thought long and hard about it and decided to remember and honor our first overnight adventure on Andeleen on New Hogan Lake.  Calm, dark and a true adventure.

 

Overnight Ale Brew Day

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This went well.  I made a list of new things to be sure to do:

  1. Check water pH – 5.6-6.0
  2. Tun – line with bag then add water
  3. Add pH stabilizer
  4. Stir grain in slowly and carefully (note: crushed grain came from Brewmaster’s Warehouse all mixed evenly in one plastic bag.  Very cool!)
  5. Iodine test at 30 and 60 min – it looked very good.  A little hard to tell with the dark liquid, but conversion was definitely taking place.  I also poured some off to taste it at the end of the sparge, and it was corn-syrup sweet.
  6. Sparge entire volume into a vessel other than the boil kettle – I used my primary fermenter.
  7. I ended up with about 8 gallons, so I used 7.5 gal or so in the boil.  About 30 minutes in, I added another gallon to top up the brew pot.  Gravity adjusted for temperature was 1.046.
  8. I kept a nice, calm, rolling boil throughout the 60 minutes.  Hop additions all went smoothly.  The BeerSmith timer worked wonderfully for this.
  9. Cool to 72F
  10. After emptying and sanitizing the primary fermenter, I poured the wort through a strainer, catching a pretty large amount of trub.  I believe it also aerated well.
  11. Adjusted gravity at end of boil: 1.049
  12. 5.6 gallons in primary
  13. Fermentation chamber set to 68F
  14. Pitch yeast
Sweet Wort

Sweet Wort

The Boil

The Boil

All was well with the brew day.  When I checked for yeast activity later in the day…nothing.  Hmmm… agitated the wort a little and checked in the morning.  NOTHING!  Oh, man what now??  When I got home from work I checked again and it was still dead flat.  It sure seemed like the 2 bags of Wyeast had failed.  Hard to imagine, especially since there was some swelling of the bags after smacking on Brew Day morning.  Luckily, I had a spare packet of Fermentis 05, so I carefully sprinkled that in.  By the time I came home Tuesday night, CDA2 was bubbling happily away.  Smells great, too!

Stay tuned…

 

Hops Update 6-3-13

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Unfortunately, all I got out of the rhizomes was some damp sticks.  Angry Dave gave me another rhizome and a Fuggle crown from Great Lakes Hops (thanks, Dave!).  I was so happy with how the crown was growing that I ordered a Columbus crown myself…and received a free (Lucky Dog) Fuggle as well.  I put them all in pots and placed the Fuggles in partial shade under some oak trees.  After keeping the Columbus in full shade for a week or so I then moved it into direct sunlight.

1st Fuggle

2nd Fuggle
2nd Fuggle

1st Fuggle

Columbus

Columbus

Since they are growing so well, I started to get concerned about the stupid deer eating them.  I found some deer repellent tape at my local Ace and put it up per the instructions.  We’ll see…

Deer Barrier

Deer Barrier

 

From the Ashes… Overnight Ale (CDA2)

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CDA2

Well, it’s clear now that CDA1 had a catastrophic failure in the mash.  I had some good postmortem discussions with Zach W. and Angry Dave.  These are the points and adjustments to be made:

CDA1
1st batch I missed the gravity…ended up with 1.036 OG.  We think the mash was an abject failure for the base malt.  Maybe too hot for too long.  Maybe the boil scorched the specialty malt sugars.  In any event, this beer came out undrinkable.

CDA2
Adjust brewery efficiency down to 65% in Beersmith recipe.

2nd batch will use filtered water to a 10 gal cooler (from Home Depot) to hold the bag.  Also adding thermometer (from Williams Brewing) to the tun to make sure mash temp stays where it needs to be.  Will test mash water pH and amend with 52 pH Stabilizer if needed.

Need to improve my mash technique:
Bag, then water, then grain.  Add grain slower and stir/mix thrououghly when adding.
At end of projected mash time, perform iodine test and lengthen mash time if necessary.
Keep extra sparge water at proper temperature in boil kettle.
Batch sparge and transfer to secondary vessel.
At end of sparge, transfer to boil kettle.

Will also tweak end of boil:
After boil is cooled, drain through strainer into primary fermenter.  I’m hoping to keep more trub out of the fermenters.

I believe the best way to find out for sure what went so terribly wrong with CDA1 is to “get back on the horse that threw me” and brew this again.  This will then allow me to apply the changes to my procedures for future beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 77.3 IBUs 26.1 SRM 1.055 1.013 5.5 %
Actuals 1.061 1.013 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 11.754 lbs 83.64
Caramel/Crystal Malt - 10L 1.107 lbs 7.88
Carafa Special II (Weyermann) 13.36 oz 5.94
Special Roast 5.73 oz 2.55

Hops

Name Amount Time Use Form Alpha %
Galena 1.22 oz 60 min Boil Pellet 12.5
Cascade 1.22 oz 45 min Boil Pellet 5.5
Willamette 1.22 oz 15 min Boil Pellet 5.5
Cascade 1.2 oz 0 min Boil Pellet 5.5
Cascade 1.2 oz 7 days Dry Hop Pellet 5.5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.20 Items 5 min Boil Fining
Polyclar 0.30 oz 1 day Secondary Fining

Yeast

Name Lab Attenuation Temperature
American Ale II (1272) Wyeast Labs 74% 60°F - 72°F

Mash

Step Temperature Time
Saccharification 152°F 75 min
Mash Out 168°F 10 min

Notes

CDA1
1st batch I missed the gravity...ended up with 1.036 OG. We think the mash was an abject failure for the base malt. Maybe too hot for too long. Maybe the boil scorched the specialty malt sugars. In any event, this beer came out undrinkable.

CDA2
2nd batch will use a 10 gal cooler to hold the bag. Also adding thermometer to the tun to make sure mash temp stays where it needs to be. Will test mash water pH and amend with 52 pH Stabilizer.

Need to improve my mash technique:
Bag, then water, then grain. Add grain slower and stir/mix thrououghly when adding.
At end of projected mash time, perform iodine test and lengthen mash time if necessary.
Keep extra sparge water at proper temperature in boil kettle.
Sparge and transfer to secondary vessel.
At end of sparge, transfer to boil kettle.

After boil is cooled, drain through strainer into primary fermenter.

Subbed Galena for Centennial (out of stock)

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