The only question was what was I going to brew, a nice Chocolate Barley Stout, another batch of my Screwy Noble Wheat recipe or maybe another Screwy Oktoberfest/Marzen lager. This brewing thing was really starting to get interesting.....so many great tasting beers, so little time.
|Marris Otter, Crystal 40L, Biscuit, Magnum, Kent Golding And Cascade
|Brewdays Always Start Out With Coffee And qBrew
Size 5.00 gallons: Estimated IBU=65, SRM=11, OG=1.062, FG=1.016, 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
10.0 pounds Marris Otter Malt (UK)
0.5 pounds Crystal 40L
0.5 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 158° F for 60 minutes.
Boil for 60-90 minutes.
Ferment at 68° F (18.8 °C).
The only real changes I made in the ingredients from last week's recipe was to substitute 1.75 pounds of Crystal 60L with 0.5 pounds of Crystal 40L this time and to add another 0.25 pounds of Biscuit Malt. To keep the total grain weight at 11 pounds, the maximum I can mash in my 5 gallon mash tun, I added another pound of Marris Otter.
|Hitting The 158F Mash Temperature
|30 Minute Lauter With First Wort Hops In One Pot
|Start Of Lauter Gravity Was 1.092
|Left Pot 90 Minute Boil Right Pot 60 Minute Boil
|The Wort Took About 20 Minutes To Cool Down To 70F
|Mankind's Greatest Achievement The Auto Siphon
|Allow For Boil Off And Trub Loss When Figuring Boil Volume
|Fermenting Away Nicely At A Steady 68F
|1.016 Final Gravity And Ready To Bottle
If I can find the time in the next few days I would love to brew this same exact recipe again and pour the cooled wort right on top of the same yeast. When a brew comes out tasting exactly the way I wanted it too I hate pouring the poor yeast down the drain especially after they did such a great job.
|Bottle Carbonated Sample Tasted Awesome
|Natural Carbonation Was Done In The Corny Keg