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What's Brewing This Weekend
Posted April 15, 2004 at 10:10:07 AM by Bean

Well, since the cold room is functional, I decided that I am going to brew atleast one 5 gallon batch of beer this weekend.  Here is the one I am making first:

Baccachew Wheat - A beer I have brewed many times, from extract, partial mash, and full-grain.  It's light and refreshing; some would call it a "lawnmower" beer.

  • Grain
    • 4 pounds American 2-row
    • 3.5 pounds wheat malt
    • 0.5 pounds dextrine malt
    • 0.5 pounds American crystal (20L)
  • Mash
    • Single infusion; 1 hour at 154F
  • Sparge
    • 2.5 gallons of 170F water
  • Boil
    • Top to 6.5 gallons
    • 1 ounce Tettnanger at 0 minutes
    • 0.5 ounces Tettnanger at 45 minutes
    • 1 Tbsp re-hydrated irish moss at 45 minutes
    • 1 pound honey at 60 minutes (flameout)
  • Yeast
    • 2 packets rehydrated Danstar Nottingham dry ale yeast
  • Fermentation
    • 1 week primary at 62F
    • 2 week secondary at 62F 
  • Comments
    • I may try batch sparging for the first time.  I may also try to measure my effeciency for the first time.  I am shooting for an OG of 1.045-1.050 and a FG of 1.005-1.008 (ABV 4.8%-5.8%).

Depending on how well that brew goes, I may either throw together an easy extract recipe or go for another all-grain.  The second all-grain will be:

St. Duck's Porter - I have never made this one in all-grain, but the partial mash version I made years ago was one of my favorites.  I stole the recipe from here.

  • Grain
    • 7 pounds 2-row pale malt
    • 0.75 pounds chocolate malt
    • 0.75 pounds crystal malt 60 L
    • 0.75 pounds flaked barley
    • 0.5 pounds biscuit malt
    • 0.5 pounds Special B malt
  • Mash
    • Single infusion; 1 hour at 152F
  • Sparge
    • 2.5 gallons of 170F water
  • Boil
    • Top to 6.5 gallons
    • 0.75 ounces Centennial hops at 0 minutes
    • 1 Tbsp re-hydrated irish moss at 45 minutes
    • 1.5 ounces Willamette at 50 minutes
    • Flameout at 60 minutes
  • Yeast
    • Whitelabs WLP028 yeast (Edinburg)
  • Fermentation
    • 1 week primary at 62F
    • 2 week secondary at 62F 
  • Comments
    • According to the original recipe, I should get an OG of 1.051 and a FG of 1.015 and an ABV of 4.66%.

If you are interested in helping me brew or drinking beer while watching me brew, leave me a comment.



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