|Marris Otter, Crystal 60 And Biscuit Malts|
Size 5.00 gallons: Estimated IBU=65, SRM=14, OG=1.062, FG=1.015, ABV= 6.0%
I pitched White Labs WLP005 - British Ale Yeast™ directly into the 70F wort right after aerating it. I soaked the tubes in One-Step as an extra precaution against infection.
Recipe:Click to download this recipe file for qBrew
9.0 pounds Marris Otter Malt (UK)
1.75 pounds Crystal 60L
0.25 pounds Biscuit Malt (Belgium)
1 ounce Yakima Magnum (pellets)
2 ounces Kent Golding (UK) (pellets)
1 ounce Cascade (pellets)
1 - White Labs WLP005 - British Ale Yeast™
Aerate, pitch at 70° F and ferment at 68° F until final gravity is reached
Raise to 70° F over 2 days and rack to secondary fermenter
Cold condition secondary fermenter for 1 week at 34° F
Keg at 30 psi for 2-3 days and serve at 34° F
Infusion Mash at 156° F for 60 minutes.
Boil for 60-90 minutes.
Ferment at 68° F (18.8 °C).
The only real change I made in the ingredients was with my yeast selection, this time I was able to use some really fresh White Labs WLP005 - British Ale Yeast™ as opposed to the Safale S-04 Dry Ale Yeast I used last week. After soaking the new WLP005 tube in 70F One-Step I used an empty tube from an earlier brew to measure the yeast out into 2 tubes, one for each of my 2 fermenters.
|2 For 1 Economy|
Click to download Screwy's latest qBrew database
Directions:Infusion Mash: (Soak tun in 8 quarts of 170° F water for 20 minutes and dump it to preheat tun)
Heat 20 quarts of filtered water to 172° F
Pour 14 quarts of 172° F water into mash tun
Mix in 11.0 pounds of crushed grain mix at 70° F
Pour the remaining 172° F water to fill mash tun to 4.50 gallon mark
Stir water and grain mixture and adjust to 156°F and mash for 60 minutes
Fly sparge with 168° F strike water to set mash bed to 168° F
Lauter for 30 minutes adding 11.5 quarts of sweet wort to both 12 quart boil pots
Full Wort Boil: (Split these quantities between both boil pots)
Add 1 ounce Magnum hops with 60 minutes remaining to boil
Add 2 ounces Kent Goldings (U.K.) hops with 20 minutes minutes remaining to boil
Add 1/2 tablet WhirlFloc with 9 minutes remaining to boil
Add 1 ounce Cascade hops with 7 minutes remaining to boil
Use wort chiller to cool wort to 70° F
Use auto-siphon to rack wort from boil pots to fermenters
Fill the Mr. Beer fermenter with wort to just above the 8.5 quart mark
Aerate wort and pitch 1 tube White Labs WLP005 - British Ale Yeast™ at 68-70° F
Ferment to final gravity then raise to 70° F over next 2 days
Cold condition secondary fermenter for 1 week at 34°F
Keg and force carbonate at 30 psi for 2-3 days at 34°F
Bottle prime and carbonate at 70° for 7-14 days
After lautering off a little over 5 gallons of wort I took a gravity reading of almost 1.020 proving to myself that they were still plenty of sugars available to be drawn off from my 11 pounds of grain. I got into the habit of taking gravity readings at 3 critical points during my brewing sessions, when I first begin to lauter, when I have finished lautering and after the boil just before pitching my yeast.
|1.090 @ 70F Sample At Start Of Lauter|
|An Exhaust Fan Is Required To Remove Boil Vapors|
|Doing Dual 2.5 Gallon Boils At Once Is Easy|
|Fly Sparge Using A Stationary Diffuser Gives Great Results|
I fly sparge and take at least 30 minutes to fill both boil pots with sweet wort. The new bracket I made to hold my sparge diffuser really worked out well for me. I was able to pour 168F strike water into the top of the mash tun without having to hold and balance the diffuser with one hand.
|1.020 @ 70F Sample At End Of Lauter|
After filling both boil pots with about 11.5 quarts of sweet wort I took another hydrometer reading to see how much sugar was still left in the 11 pounds of grains. This sample still tasted sweet, no tannins or astringent tastes were present, the reading was 1.020 which is above my 1.010 minimum threshold for lautering.
Transferring the cooled wort to the fermenters has become so easy I almost can't wait to use my auto-siphon when I brew, it works that well. The wort I rack to the fermenter is cleaner too, much of the trub is left behind in the boil pot so the wort that does make it into the fermenters is cleaner. During the boils I've also been ladling off a lot of the hotbreak and foam that accumulates on the top of the boiling wort.
|Original Gravity Showed 1.060 @ 70F|
My original gravity readings confirmed I came very close to hitting my target OG of 1.062 proving that my mash conversion efficiency was what I had expected. I pitched a 1/2 a tube of WLP-005 into each of the 2 sanitized Mr. Beer fermenters at 70F after aerating the wort into a foam.
|Aggressive Fermentations Developed After 24 Hours|
The final gravity reading taken just before bottling came very close to my 1.015 target and after 2 days of getting the same 1.017 hydrometer reading it was time to bottle.
|1.017 Final Gravity Before Bottling|
|Re-purposed Sierra Nevada Bottle Rinse|
After soaking the bottles in a mixture of OxiClean FREE and water for at least an hour I peel off the paper labels and scrap the remaining glue off with the edge of a plastic ruler. I let the bottles dry on the outside before putting my vinyl labels on them permanently.
|Bottles Filled With One-Step Soak For 10 Minutes|
|5 Tablespoons Of Pure Cane Sugar And 1 Cup Of Water|
|Transfer Using A Short Length Of 5/16 ID Vinyl Tubing|
|Bench Capper Made Short Work Of Capping The Bottles|
|Bottling Sample Of My Screwy Pale Ale Recipe|
|Screwy Pale Ale On July 1, 2011|