Thursday, June 30, 2011

Sweet Summer Ale

Time to rack to the secondary.

Fermentation ran at a good clip since Sundary morning. Built up a very good kruezen, maybe 4-5" high. Fermentation slowed down and the kruezen sank by Wednesday morning, but there was still some fermentation going on. It has since come to a stop.

T = 73 F SG = 1.018 ASG = 1.019

A bit higher than expected, but about the same as the last time I made this. Don't know why. But it goes in the secondary for a couple weeks more.

Sunday, June 26, 2011

Saturday, June 25, 2011

Sweet Summer Ale

Time to try another brew. This is one I've tried successfully before, called Sweet Summer Ale.

Weigh out 0.5 lbs of the 40L Crystal Malt, put in a bag and crush the grains. Put this in the brew pot with about 5.5 gal of water.

14:19 Start the heat.
14:53 T = 200 F remove the crystal malt
14:57 boil begins. Add 3.3 lbs of LME and 3.0 lbs of DME.
15:11 Extract added and boil begins again. Add 0.5 oz of Williamette (pellet) hops in bag
15:51 Add 0.5 oz Saaz (plug) in bag. Add 1 tsp Irish Moss, 5 tsp yeast nutrient and 1 tsp yeast energizer.
16:01 Stop boil, start cooling
16:50 T = 79 F remove from cooling bath and set up to siphon into fermentor
16:57-17:09 Siphon to primary fermentor. T = 80 F, SG = 1.048, Adj SG = 1.050. Estimated for this recipe is 1.049. I can live with that difference.
17:17 Pitch yeast. I'm using WLP001 California Ale for this. 80 F is a little warm for yeast pitching, but not by much and this is ambient temperature.

Ok, the airlock is in place, the fermentor is in a closet. Just wait for evidence of fermentation.

Scottish Ale - open

Opened the first bottle after two weeks. Excellent head. Good taste. Not a bad effort

Saturday, June 11, 2011

Scottish Ale - Bottling Day

Sanitize everything and get ready to bottle.

Temperature = 80 F
FG = 1.011
AFG = 1.013

Not much change
ABV% = 3.5%

I got 22 12 oz bottles, a little less than the 2 cases I expect, but not too bad.

Saturday, June 4, 2011

Scottish Ale - Racking Day

Fermentation has dropped to nothing now for a couple of days so I'll check the SG.

T = 63 F
SG = ASG = 1.014

Which results in 3.4 ABV%.
This is near the high end, but within range of what the recipe calls for, so the fermentation went well. Rack to a secondary fermenter for another week.

Sanitize all the siphoning equipment.

10:00 start racking to the secondary.
10:10 Racked

Another week and we bottle