|Screwy Pale Ale Ingredients|
|A Low 152F Mash Temperature For A Drier Beer|
|I Recirculated The Wort For a Full 10 Minutes This Time|
|Clear Wort Flows Onto Hop Sack During First Wort Hopping|
I have a window fan blowing fresh air into the brew room at one end of the brew room and an open window at the other end to exhaust the hot boil fumes and keep fresh air constantly circulating into the room. Indoor brewing allows you to brew regardless of the weather, which works out great for most folks with limited available time for brewing.
Size 5.00 gallons: Estimated IBU=65, SRM=5, OG=1.061, FG=1.015, ABV= 5.9%
I pitched rehydrated Safale US-05™ yeast into the 70F wort right after aerating it really well.
Recipe:Click to download this recipe file for qBrew
10.5 pounds US 2 Row
0.5 pound Crystal 10L
1 ounce Columbus (pellets)
1 ounce Centennial(pellets)1 ounce Cascade (pellets)
2 ounces Cascade (pellets) - Dry Hop 5 Days
11g Safale - US05 Rehydrate and pitch at 70° F
Raise to 72° F over 2 days then rack to secondary fermenter
Cold condition secondary fermenter for 3-4 weeks at 36° F
Keg at 30 psi for 2-3 days and serve at 36° F
Mash at 152° F for 60 minutes.
Boil for 60 minutes.
I use Mr. Beer fermentors and they hold around 2.4 gallons of wort but I used all 11g of yeast that's typically packaged for 5 gallon brews.
Click to download Screwy's latest qBrew database
Click to download Screwy's latest qBrew database
Infusion Mash: (Soak mash tun in 8 quarts of 170° F water for 20 minutes to preheat it)Heat 21 quarts of filtered water to 165° F
Pour 14 quarts of 165° F water into mash tun
Mix in 11.0 pounds of crushed grain mix at 68° F
Pour the remaining 165° F water to fill mash tun to 4.50 gallon mark
Stir water and grain mixture and adjust to 152° 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 18.5 quarts of sweet wort to 20 quart pot
Full Wort Boil:Add 1 ounce Columbus hops with 60 minutes remaining to boil
Add 1 ounce Centennial hops with 20 minutes minutes remaining to boil
Add 1/4 tablet WhirlFloc with 9 minutes remaining to boil
Add 1 ounce Cascade hops with 7 minutes remaining to boil
(Optional) 2 ounces Cascade hops dry hop 5 days in secondary before bottling
Use wort chiller to cool wort to 70° F before pitching yeast.
Primary Fermentation:Use autosiphon to prevent excess hop and grain debris from getting into fermenter
Fill the Mr. Beer fermenter with wort to just above the 8.5 quart mark
Aerate wort and pitch 11g of rehydrated Safale US-05 pitched at 70° F
Ferment to final gravity, raise to 72° F over 2 days
Cold condition secondary fermenter for 3-4 weeks at 36°F
Keg and force carbonate at 30 psi for 2-3 days at 34°F
Bottle prime and carbonate at 68° for 14 to 21 days
|20 Quart Boil Pot With Hop Addition|
|I Kept Removing The Hot Break Every So Often|
|Rehydrated Safale US-05 Yeast Before Pitching|
After adding in the last of the hop additions and WhirlFloc the boil completed and I used my wort cooler to get the temperature down to 70F for pitching. I rehydrated the yeast in boiled water cooled down to 90F. The yeast soaked for almost an hour before I was ready to pitch it into the wort and by this time it had cooled down to about 70F.
|Racking From The 20 Quart Boil Pot To 2 Mr. Beer Fermentors|
|Our City Water Supply Tastes Good But I Filter It For Brewing|
|Cold Break Left Inside The Boil Pot After Racking To Both Primaries|
|Freshly Pitched And Ready For Fermentation|
|12 Hours Later A Nice Layer Of Krausen Already Formed|
The next morning my theory proved right since both fermentors showed healthy signs of krausen and the digital thermometer read 68F. This meant the yeast had been given plenty of time to multiply and gradually raise the temperature inside the fermentors without causing any significant increase in lag time.
|24 Hours Later Primary Fermentation was In Full Swing|
Later that night I peeked in to see that the primary fermentation phase was in full swing. There was plenty of activity inside the fermentors and the krausen layer had grown significantly thicker in size. In my mind I had covered all three things under my direct control as a brewer for getting the best fermentation possible, which will also give me the best beer possible in the process.
|Aerated Wort Whipped To A Foam Before And After Pitching|
I used fresh, viable yeast and enough of it. I rehydrated the dry yeast in water according to the directions published by Fermentis. I made sure the pitching and fermentation temperatures were within the optimum range of the Safale US-05 yeast. I also took a lot of time aerating the wort before and after pitching the yeast to make sure I had gotten as much oxygen into solution as possible. And finally my recipe had the right levels of nutrients in it because it didn't include too many adjuncts, just barley malts and hops.
|Removing Spent Grains From The Mash Tun|
|This Is What My July SPA Looked Like|