Sunday, January 13, 2013

Batch 3: Papa Bear Porter: Brewing Day

I took an unorthodox approach to this brew. I realized that if I set the tea aside as planned that it wouldn't have gotten a hot or cold break so I elected essentially to do two boils. We'll see how it turns out. Here is the program:
  1. Boil 1.5 gallons of water, and set aside to cool.
  2. Steep 1/2 lb. crystal 60L malt, 1/2 lb. chocolate malt, and 1/4 lb. black malt in 2 gallons of water at 160º ±10º for 30 minutes.
  3. Bring tea to boil until break (approx. 20 minutes).
  4. Chill tea in ice bath in sink to 80º. (I like to add salt to the bath to lower the temperature.)
  5. Put tea in sanitized brew pail, and set aside.
  6. Add 3.3 lb. of pale LME to 3 gallons of warm water, and stir till dissolved.
  7. Bring to boil until break (approx. 20 minutes).
  8. Hop.
    1. 0.5 oz. Magnum hops T-60 minutes.
    2. 0.8 oz. Willamette hops T-40 minutes.
    3. 0.5 oz. Willamette hops T-20 minutes.
  9. Add 6.6 lb. of pale LME at knockout, and let stand for 10 minutes. (Whereas I would usually try to rinse all of the LME from the plastic containers, I was sure to leave plenty of LME behind since I didn't really want an entire 9.9 lb. of fermentables in the wort.)
  10. Chill wort in ice bath to 80º.
  11. Add wort to tea in brew pail, and add cooled boiled water to just over 5 gallon-mark (or approx. 3 inches from top of pail).
  12. Measure original gravity.
  13. Let wort cool to 70º.
  14. Aerate the wort by pouring back and forth between sanitized pails.
  15. Pitch Wyeast American Ale Yeast (#1056).
The original gravity ended up being 1.067 (corrected from 1.064 at 84º). I plan to let this ferment for about two weeks before racking for secondary fermentation in a glass carboy.

No comments:

Post a Comment