So, this time I'm fixing that and brewing a full 6 gallons (in two batches, since my setup isn't made for more than 3.5). I've made a couple of changes to the recipe, the most significant of which is the use of actual liquid yeast for the first time. Plus, since I will be aging in a 5gal secondary for a few weeks, I plan to take one gallon and put it through a secondary with brettanomyces.
|Should be 6.5 gallons in there, bubbling happily|
10.8 lb Marris Otter
1 Caramel 70
.5 caramel 60
1.25 Special B
1 lb Aromatic Malt
0.5 Brown malt
0.5 chocolate malt (cold steeped overnight), strained and added at 5 minutes left of the boil.
7oz Acid malt
East Kent Goldings 5.7% AA
Wyeast Irish Ale
|Mash one--I found the limit to my pot (with the thin mashes I tend to use)|
2 quarts per lb of grain, aiming at 152 mash temp. Hit 155 at mash in--within range. About a 75 minute mash, getting 4.25 gallons out. 1.040 at 145, and 1.059 adjusted. 1.065? I don't see how that is possible?
3-9-16; Pitched the yeast, saving a bit in a starter for future use.
0.4 oz at first wort
0.25 oz at 20 minutes
0.2 oz at 5 minutes
The 1 gallon second mashing got 5 quarts of water added and heated to 155. About 1.5 gallons of 1.037 wort at 120 degrees (1.047 corrected). I added 0.2oz of the EKG hops, and and brought it to 180 degrees, but that is all--aiming for a Raw Ale. Still haven't decided what to pitch...
|Brew day one, and the small brown ale to the right.|
2 quarts per lb, mashed in at 152. 70minute mash, 4 gallons out with 1.040 at 145 (1.059 adjusted). 4.5 quarts of water added to the grain bed at 142 which will steep while the main wort is coming to a boil (then get added in). After adding the second steeping, the gravity is 1.021 at 200 degrees--1.063 adjusted?
3.5 gallons of 1.037 at 175 (1.079?) went into the fermenter once cool enough (I left most of the proteins behind this time)
Pacific Gem: 0.25 at 60
EKG 0.3 at 20
EKG 0.3 at 1
|Heating for the boil, and steeping the grains a second time.|
© John Frey, 2016. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.