Monthly Archives: January 2012

Brewday #17 – Moose Drool Clone

In this brew day I accomplished a much needed task and that was to carefully keep track of my water volumes.  Why?  So I could calculate my efficiency and get a better ability to hit both starting gravity (SG) and volume into my fermenter.

I accomplished the goal of water volume management by simply measuring how many inches are in a gallon in my brew pot (2″ per gallon) and taking into account my expected grain adsorption as well as boil off volume.

I ended up with 1.5 quarts loss on 5.156 pounds, or 0.3 quarts per pound, less than I expected.

On the flip side I ended up with a higher evaporation rate (1.25 gallons/hour) even with a slower rolling boil that I was getting inside.

These numbers will help in the future quite a bit, and now seeing my no rinse BIAB method efficiency of just 56%, I can plan my recipe’s for that value (or try another batch rinsing with ~1 gallon of water to see if there is an increase).

All in all a fairly good brew day, except for the whole leaf hops again.  This is the last time I use those (without a hop sack anyways).

Some pics of the inagural inside brew day.

Keeney’s Deer Slobber
American Brown Ale

Recipe Specs
—————-
Batch Size (G): 2.5
Total Grain (lb): 5.156
Total Hops (oz): 1.20
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 18.2 (EBC): 35.9
Bitterness (IBU): 30.5 (Average)
Brewhouse Efficiency (%): 56
Boil Time (Minutes): 0

Grain Bill
—————-
4.500 lb Briess – 2 Row Brewers Malt (87.28%)
0.500 lb Crystal 60 (9.7%)
0.143 lb Briess – Chocolate Malt (2.77%)
0.013 lb Black Patent (0.25%)

Hop Bill
—————-
0.70 oz Golding Leaf (4.75% Alpha) @ 60 Minutes (Boil) (0.3 oz/Gal)
0.25 oz Liberty Pellet (4.5% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.25 oz Willamette Pellet (5% Alpha) @ 0 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
—————-

Single step Infusion at 154°F for 60 Minutes.
Fermented at 64°F with Safale S-04

Notes
—————-
Clone of Moose Drool
1/25/12:
7 Brix at completion of mash
9 Brix at start of boil.
Whirl Floc at :20 minutes until the end of boil
11 Brix SG, only 56% efficiency without rinsing
Recipe Generated with BrewMate

A New Brewery Toy

This is one of the essential items in a homebrewery.  At least one needs a analog scale, and really it is nice to have a digital one.  Mine is simple, 0-5000 grams (11 pounds) and shows values as low as 1g and 1/100th of an ounce.  I really don’t think it is accurate at 1/100th of an ounce, but should be fine for measuring the hops out in grams.  Of course it has one of the most important features, ‘tare’ which allows you to zero out the scale as you add your next weighed item on top of the scale, or to zero out the cup/dish that is holding your items.

My Cheap digital scale

I’ve been eyeballing my hops since I’ve started brewing again in Portland, and that is not a good way to go.

Next up for my brewery, as in what I ‘wish’ for:

Cheap corona grain mill

Storage devices for 8-10 specialty grains

Pack/case of mason/ball jars to store my washed yeast in (this will be a big money saver)

My next planned brew is an American Brown Ale, followed up by an American Wheat.  There is a competition locally for American Wheats, so I need to start brewing up some.

Update on St Teresas Irish Red

Well, after not getting my water volumes exactly where I wanted them, my OG ended up at 1.066 (17 Brix).  So now I will have to term this Keeney’s Imperial Irish Red Ale.  Today (nine days of fermentation) I measured 1.012 (8 Brix), and 7% ABV.  I’m glad to see that it is already down to it’s likely terminal gravity already, pitching on top of the Scottish Ale yeast cake (US-05) worked pretty well on the speed of fermentation.  We’ll have to see about the flavor, mouthfeel etc.

I can’t say enough how nice it is to utilize Sean Terrills website to do the refractometer conversions.  It is great to be able to use a refractometer in place of taking large samples (and wasting) of wort / beer.

His website is here, and he now has PHP code on the front page to input and calculate FG readings from refractometer readings.  Good Stuff!

I tried a bottle of Scottish Ale two nights ago, and it had very little carbonation and tasted terribly sweet.  I will give that a few more weeks to carbonate up and hope the bite of the carbonation offsets the sweetness.  I don’t have my hopes us.

My next brew planned will be a BIAB on the stovetop indoors doing just 2.5 gallons.  I’m going to try to make this easy and I work on various recipes.  I’m all for having 1 case of bottles per batch and making many more batches than being stuck with two cases and doing fewer brews.  I just want to brew.

Brewday #16 – St Teresas Irish Red Ale

So another Brew in A Bag (BIAB) batch, and I’m reminded again I need a larger boil kettle/pot.  Without adding water after the mash in the bag, I can only get about 3 gallons in my fermenter.   It was a beautiful Portland winter morning with sunshine believe it or not!

 

I again failed at getting a good volume measurement, mostly out of sheer laziness, and something I will correct going forward.  I pitched my Irish Red onto a yeast cake left from my Scottish /70 that I am ready to bottle now.  I had active fermentation within 4 hours and then privately wondered if I will taste the effects of ‘overpitching’ with this brew.  It will be a good little experiment, especially if I duplicate the recipe but with correctly pitching… an even better idea, split a batch and in one fermenter overpitch, and in another, pitch correctly.  I’ll save that for the near future.

McKeeney’s  Irish Red (Irish Red Ale)

Recipe Specs

—————-
Batch Size (G): 5.0
Total Grain (lb): 10.563
Total Hops (oz): 2.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 11.0 (EBC): 21.7
Bitterness (IBU): 26.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
—————-
9.000 lb Briess – 2 Row Brewers Malt (85.2%)
0.500 lb Briess – 2 Row Carapils Malt (4.73%)
0.500 lb Caramel/Crystal Malt – 10L (4.73%)
0.313 lb Briess – Special Roast Malt (2.96%)
0.125 lb Biscuit Malt (1.18%)
0.125 lb Simpsons – Chocolate Malt (1.18%)

Hop Bill
—————-
1.00 oz Golding Pellet (5.75% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (5% Alpha) @ 1 Minutes (Boil) (0.2 oz/Gal)

Misc Bill
—————-

Single step Infusion at 154°F for 60 Minutes.
Fermented at 64°F with Safale S-05
Recipe Generated with BrewMate

Update during fermentation of St Teresas Irish Red

First pour of “St. Teresas Irish Red” – a great brew