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.
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:
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
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