Double Brew Day
I did my first double brewday this weekend, brewing a Classic Rauchbier using the Brewing Classic Styles recipe and the other a scaled version of the No Quarter Smoked Porter recipe that I found on the AHA's website. The experience was pretty fun since I was with two buddies who were also brewing, but also a bit hectic. Not to mention that I was moderately hungover in the morning.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Classic Rauch, 5 Gal BCS
Style: Classic Rauchbier
TYPE: All Grain
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Boil Size: 6.74 gal
Post Boil Volume: 5.62 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.063 SG
Estimated Color: 16.3 SRM
Estimated IBU: 28.1 IBUs
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type
5 lbs 9.6 oz Pilsner (2 Row) Ger (2.0 SRM)
4 lbs 8.0 oz Smoked Malt (9.0 SRM)
1 lbs 12.0 oz Munich Malt (9.0 SRM)
12.0 oz Caramunich Malt (56.0 SRM)
4.0 oz Melanoiden Malt (20.0 SRM)
2.0 oz Black (Patent) Malt (500.0 SRM)
1.50 oz Hallertauer [4.80 %] - Boil 60.0 min
0.50 oz Hallertauer [4.80 %] - Boil 10.0 min
1.0 pkg German Lager (White Labs #WLP830)
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 15.6 oz
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Name Description Step Temp Step Time
Mash In Add 16.22 qt of water at 168.5 F 156.0 F 45 min
Mash Out Add 6.49 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 1.31gal, 1.31gal) of 168.0 F water
4/11/15 - Bottled today. I must have really fucked up the volumes since I ended up w/ 4 gallons in the bottling bucket, and I added priming sugar for 5 gallons. I will likely release some of the gas by cracking over the bottles slightly in order to avoid over carbonation and bottle bombs.Yikes!!
Brewed 2/28/15
Made starter with WLP830 saved from my Schwarzbier on 2/25/30.
Didn't take gravity readings. Boiled for 90mins. It went smoothly. Cooling was fast with the cold weather and ice-cold cooling water.
I believe I undersparged, and ended up with about 4.25 gallons in the fermenter. Cooled to about 50F, blasted with 30 sec Oxygen, then pitched. Placed in fermenting fridge pre-programmed for a lagering schedule, at about 10pm. The following morning, no activity, but good fermentation by Monday evening.
Topped off with 1 gallon boiled and cooled water to reach correct volume.
No Quarter Smoked Porter - 3 Gal
Recipe Specifications
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Boil Size: 4.71 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal
Estimated OG: 1.085 SG
Estimated Color: 50.1 SRM
Estimated IBU: 118.3 IBUs
Boil Time: 90 Minutes
Ingredients:
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Amt Name
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs 6.0 oz Smoked Malt (9.0 SRM)
1 lbs 4.0 oz Chocolate Malt (350.0 SRM)
14.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
1.21 oz Chinook [13.00 %] - Boil 60.0 min
1.21 oz Cascade [5.50 %] - Boil 30.0 min
1.21 oz Willamette [5.50 %] - Steep/Whirlpool 6 Hop
1 pkg Safale American (DCL/Fermentis #US-05) Yeast
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 12.0 oz
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Name Description Step Temperat Step Time
Mash In Add 14.69 qt of water at 168.2 F 156.0 F 45 min
Mash Out Add 5.88 qt of water at 202.4 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 0.98gal) of 168.0 F water
Brewed 2/28/15
Mashing and sparging went well, hit my temps OK and got the right volume of wort, though my MLT was quite full and drained slowly. I suspect I may need to adjust my mill for a slightly coarser grind.
Pre-boil gravity was about 1.072, so pretty good.
Cooled to 110F, racked to better bottle, and allowed to cool overnight to ~60F. Pitched on Sunday morning.
By Monday afternoon, good activity, in 65F ambient air.
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