Other Blogs Recent Comments NEK Rnailastel: Как лучшk... REK Ynailastel: Где купи ... Bean: 2012 bean checking in Bean: 2012 bean checking in supcfcdihh : Recently and baeing German Creek Lin showed up Regardle... Me My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area. (old search) |  Superbowl Brew Day Posted February 07, 2011 at 02:56:55 PM by Bean in the Beer category Since I'm not really a fan of watching any organized sport, I decided to take this past Sunday as an opportunity to break my brewing fast and try out some of my new brewing gadgets - all while avoiding watching Super Bowl 45. I decided to brew 10 gallons of Sprout (extract with specialty grain) and 15 gallons of St. Chucks Porter (all-grain).
I started prepping Saturday night by filling up my HLT with about 30 gallons of strike/sparge water and dialing the heater in to 175F. This is a huge time saver when the actual brew days comes. I also measured out 3 pounds of pale malt and used Brian Richards' method to create my own home-roasted brown malt (part of the Sprout recipe). It took a few hours, but it was really very easy and filled the house with a delicious aroma. I woke up Sunday morning and put 12 gallons of water in my boil kettle. I crushed the brown malt, put it in a grain bag, and dropped it into the water to steep as I turned on the flame. While that was coming up to temperature, I crushed the grain for the porter and dumped it into my mash tun. I mashed in used my handy dandy pre-heated water and setup my recirculation loop at a set point of 152F. About that time, the water in my kettle hit 170F, so I removed the brown malt and cranked the heat to high. It didn't take long for the water to come to a boil, so I added in my extracts and first set of hops and stirred it all up with one of my Christmas Gifts: a giant stainless steel paddle. Once all of the sugars were dissolved, I used my refractometer (another gift) to take a gravity reading. 1.039, with some room to grow as volume boils off - perfect! Then I took a break and drank a beer. At 9:15 in the morning... but it's okay, it's Super Bowl Sunday so I am sure I'm not the only one. 45 minutes later, it was time for the second and last hop addition to the Sprout, so I chucked them in and started prepping my chiller/pump by running sanitizer through it. I also got 2 sanitized carboys out and turned the temp of my porter mash up to 170F to prepare for mash-out. At 10:15, I drained the boil kettle through my counterflow chiller and filled up 2 carboys. The cold weather makes this process go very fast, since I can run my pump wide open. Another refractometer reading put the starting gravity of Sprout at 1.043. I pitched some dry yeast and turned my attention back to the porter. The mash had made it up to about 170F, so I began to run some of the sweet wort off and slowly add hot sparge water to the top. For the next 45 minutes or so, I rinsed the grain and filled the boil kettle once again with the runoff. I accumulated about 17 gallons with a specific gravity of 1.057 and then fired the burner up again. A few hop additions and another beer break later, I filled 3 carboys with 5 gallons each of jet-black porter wort with a specific gravity of 1.064. I pitched some yeast from a Wyeast smack-pack and called it a day! Well... not quite. There was still an hour of cleanup, but I wont go into details on that. I was completely finished by 2:00pm. Heck, I even had time to take a shower, take a nap, and wake up to watch SuperBowl commercials. ----------------- For those interested in specifics, here are the ingredient bills for both recipes since they varied slightly from the online recipes: Sprout: 3# home-roasted brown malt (steeped) 6# Northern Brewer pilsen LME 3# extra light DME 1# rice syrup solids 60 minute boil 1oz Hallertau hops (60 min) 1oz Willamette hops (60 min) 1oz Tettnanger hops (15 min) Danstar Nottingham dry ale yeast St. Chucks Porter: 22.5# 2-row pale malt 2.25# chocolate malt 2.25# 60L crystal malt 2.25# flaked barley 1.5# biscuit malt 1.5# special B malt 90 minute mash at 152F 60 minute boil 2.25oz Centennial hops (60 min) 4oz Willamette hops (10 min) Wyeast 1728 - Scottish Ale yeast in 2 carboys Safbrew S-33 dry ale yeast in 1 carboy 4 comments Finch (February 07, 2011 at 04:22:42 PM): Subscribe homebrew Rusty (February 08, 2011 at 05:14:15 AM): 2st m1 (February 08, 2011 at 05:36:51 PM): Good blog BEAN bean (March 14, 2011 at 08:50:49 AM): Just to follow up: Both beers turned out great. The Sprout is a mild malty crowd pleaser. The St. Chucks is a velvety and delicious porter. Both are about half gone already! | Categories Archives December 2011 November 2011 June 2011 March 2011 February 2011 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 September 2008 August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 December 2006 November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 February 2006 January 2006 December 2005 November 2005 October 2005 September 2005 August 2005 July 2005 June 2005 May 2005 April 2005 March 2005 February 2005 January 2005 December 2004 November 2004 October 2004 September 2004 August 2004 July 2004 June 2004 May 2004 April 2004 March 2004 February 2004 January 2004 December 2003 November 2003 October 2003 September 2003 August 2003 July 2003 June 2003 May 2003 April 2003 March 2003 Admin |
