Ok, the fermentation has been done for a few days, so it is time to rack to a secondary.
T = 72 F
SG = 1.016
ASG = 1.017
Very close to the SG I'm shooting for, 1.016, so this is good.
Rack over.
Saturday, July 30, 2011
Sunday, July 24, 2011
Goulash Alt
Fermentation is under way.
Looks to be pretty vigorous as well. I'm doing this one in a brew bucket, so I can't see the yeast activity as well, but the air lock is popping frequently and rarely settles low in the water.
Looks to be pretty vigorous as well. I'm doing this one in a brew bucket, so I can't see the yeast activity as well, but the air lock is popping frequently and rarely settles low in the water.
Saturday, July 23, 2011
Goulash Alt
This is a recipe I've made up. I'm calling it goulash Alt because it is basically and Alt beer recipe, but I'm making it of ingredients I have left over. Not exactly a prize winning strategy, but we'll see how it goes.
14:45 Put 5.5 gal of water into the brew pot and start the heat.
Put 1 lb of crystal 40 L and 0.1 lb of Black Patent into a steeping bag and crush the grains.
15:11 T = 157 F, put the grains in to steep. Turn down the heat some
15:41 T = 168 F, remove grains from the pot and turn the heat up.
15:53 Wort boiling, add 3.3 lbs Amber LME and 3.0 lbs light DME. Turn heat back up
16:07 Boiling stats, add 1.0 oz of Galena
16:57 Add 0.5 oz of Williamette
17:07 End boil, start to cool wort
18:45 End the cooling of the wort with a temperature near 80 F
18:54 T = 82 F SG = 1.050 ASG = 1.053 and pitch WLP036 Dusseldorf Alt Yeast
14:45 Put 5.5 gal of water into the brew pot and start the heat.
Put 1 lb of crystal 40 L and 0.1 lb of Black Patent into a steeping bag and crush the grains.
15:11 T = 157 F, put the grains in to steep. Turn down the heat some
15:41 T = 168 F, remove grains from the pot and turn the heat up.
15:53 Wort boiling, add 3.3 lbs Amber LME and 3.0 lbs light DME. Turn heat back up
16:07 Boiling stats, add 1.0 oz of Galena
16:57 Add 0.5 oz of Williamette
17:07 End boil, start to cool wort
18:45 End the cooling of the wort with a temperature near 80 F
18:54 T = 82 F SG = 1.050 ASG = 1.053 and pitch WLP036 Dusseldorf Alt Yeast
Saturday, July 9, 2011
Sweet Summer Ale - Bottling Day
Check the gravity
T = 76 f SG = 1.016 ASG = 1.018
This works out to about 4.2% Alc. by volume
Ok, very little change. Proceed to bottling.
I got just two cases on the nose. Now lay it up for about two weeks and see what we get.
T = 76 f SG = 1.016 ASG = 1.018
This works out to about 4.2% Alc. by volume
Ok, very little change. Proceed to bottling.
I got just two cases on the nose. Now lay it up for about two weeks and see what we get.
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.
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.
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.
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