Batch #49: Alt (lang syne)
Starting off the new year sort of right here, brewing
another 10-gallon batch of one of my favorite beers.
The first keg of the previous
brew blew the night before while filling a
growler, so I drank that half-growler while brewing
the next batch of the same beer. Good timing.
It wasn't all smooth, of course. I managed to break
my thermometer, but after I was done with it, and
it broke into the sparge water, so any broken glass
would have to filter through a thick grain bed to
pose any danger. The beer also came out with a higher OG
than I intended, although I don't know if this is because
I've worked out my efficiency issues, or if I just made too little
of the beer.
BTW, the 80 minute boil times for the hops was more an
effect of when I got around to setting up the chiller than
anything else...
Recipe
Grain Bill
- 21 lbs. Meussdoerffer Munich
Hops
- 1 oz. Perle (7% AA) @80 minutes
- 7 oz. Spalt (4.2% AA) @80 minutes
Yeast
White labs WLP320, 3 quart starter.
Mash
Single infusion, 100 minutes at 156F.
Vitals
- OG: 1.060 (14.6 Brix)
- FG:
- Calculated IBUs: 80
- Carbonation:
Timeline
Brew day: January 1, 2005
- 11:30 am: Start heating up water.
- 2:30 pm: Mash in with 6 gallons of 170F water.
- 2:46 pm: Polder thermometer reads 136F (?!), add a bit more water.
Floating thermometer reads 156F, so it's possible the Polder is on the blink. Now I'm mashing hot, so give it a long rest...
- 4:10 pm: Begin sparge.
- 4:58 pm: Stop sparge, about 12-12.5 gallons collected (top of top seam on keg kettle). Kettle about 13.7 Brix (!)
- 5:30 pm: Boiling!
- 5:40 pm: Take another gravity reading, 13.8 Brix (?)
- 5:45 pm: Go to computer to re-calculate hopping rate.
- 5:50 pm: Add hops.
- 6:47 pm: Add two whirlfloc tabs.
- 7:10 pm: Flame-out, run a little wort into a cup to fill up tubing to chiller (Therminator).
- 7:12 pm: Begin rack and chill. Flow starts instantly, due to above step and/or thoroughy draining sanitizer solution from Therminator.
- 7:18 pm: 14.6 Brix. Sample taken while switching output hose from one fermenter to the next.
- 7:22 pm: Done transferring. Fermenters look a little emptier than 10 gallons, maybe 9-9.75(?)
- 7:34 pm: Pitched yeast.
Fermented under kitchen table, low 60s.
Kegged 1/15/04 (early AM). Refractometer = 8.8, FG
1.023. 60% apparent attenuation, probably due to
high mash temp and Munich malt... Dry-hopped with
1/2 oz Spalt per keg.
Tasting notes
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