I’ve not brewed for about twenty months, mainly as we were having an extension built, but then mainly due to being lax. After finally getting the brew fridge up and running the other week, which I’d been using as an excuse not to brew, it was time to finally pull the proverbial finger out and get a brew on. Fitting a brew in round a young family can be challenging though, as I’m not allowed to spend a whole weekend day on one of my hobbies and ignore the family.
It wasn’t so much of an issue when I was doing the extract/partial mash brews, as they could be all done and dusted in an evening. The initial plan was to take a Friday afternoon off work and brew into the night, although I just don’t have enough spare holiday this year to be doing that. This didn’t leave many options, but one that was suggested on Jims Homebrew Kit Forum, was to split the brew over two days; getting the mash done in the evening, then doing the boil early the following morning.
So that’s what I did at the weekend; mashed in on the Saturday evening while my wife was out and then got up at five o’clock on the Sunday morning and completed the boil and clean up. In fact, I actually started on Friday, as I needed to give all the containers a really good clean, they were quite manky from having sat unused in the shed. So I picked up some VWP at lunchtime and spent the evening up to my elbows with a cloth and shower head getting all the grime off.
Here’s the recipe I was working to, I was aiming for something pale and very hoppy, with an OG of 1040 and 50 IBUs. I wanted to keep the grist simple, as I had done in my first two all grain attempts, there’s plenty of time to experiment with other grains once I’ve got back into the swing of things. I have a load of hops that need used up, they were all bought a couple of months before I stopped brewing, as I thought I could fit in a few more brews before the extension was started, but I didn’t manage to fit any in. Wanting to use up as many as I can in each brew is the main reason why there is 150g of hops in the brew. The other 50g of Amarillo will go in the next brew, along with 100g of Simcoe, my fifth and sixth all grain brews will feature even more as I try to use them all up.
|Pale Malt||5 EBC||3586 grams||92%|
|CaraPils||4 EBC||312 grams||8%|
|Kettle Hop Variety||Type||Alpha||Time||grams||IBU Ratio|
|Other Hop Variety||Type||Alpha||Time||grams|
|2011 Galaxy||Whole||15%||80°C steep||30|
|2010 Amarillo||Whole||15%||80°C steep||20|
|2011 Galaxy||Whole||15%||days 6 to 11||27|
|2010 Amarillo||Whole||10.7%||days 6 to 11||21|
|Volume||19 litres||12.3 litres|
|Mash||90 mins at 66°C||90 mins at 66.9°C|
|Brew fridge:||19°C ±1°C|
I batch sparge, as while I have the kit to do fly sparging, the mash tun isn’t quite square enough and I’d rather not have to worry about getting water flow rates equalised when my mash tun tap is so crap. I don’t mind having to use a few hundred grams more grain to offset the loss in efficiency, as it makes life alot easier. Having said that, I didn’t actually do it properly on my first two brews, as I mashed in with both the mash liquor and the first batch top up liquor. Having read this article on batch sparging on Jim’s Beer Kit, I did it properly this time and used the right amount of water for the ninety minute mash.
I was aiming to mash at 66°C, but let the strike temperature of the water get a few points of a degree too high. I also didn’t recheck the temperature of the grain once it had gone into the preheated mash tun, so this all resulted in the temperature creeping up to 66.9°C. I wasn’t too bothered to be honest, as having a bit of extra body would theoretically help to carry the bitterness. When the ninety minutes was up, the mash had only lost about a degree and a half, which wasn’t too bad, although I’d still like to insulate the mash tun lid with some two part epoxy foam.
The first batch sparge went without incident. In a change from my previous brews, I made sure that I recirculated a decent amount of wort to enable the grain bed to settle and act like a filter. In the past I’ve just used a couple of 500ml jugs worth and felt that the wort in the boiler was a bit on the murky side. So I dug out an old 2.2 Litre jug from my old darkroom kit, that I had last used about nine years ago. After recirculating three jugs worth, the wort was much, much clearer and I let it run into the boiler. I was after 12.3 litre from each batch sparge and as you can see from the photos, I pretty much hit that on the button with the first batch.
For some reason, after filling up the mash tun with the second lot of sparge water, I left it to sit for about twenty minutes before starting the run off. This is what I did on the first two brews, but for the life of me I can’t remember why; I must have read it online somewhere. In a similar fashion to the first batch, I decided to recirculate three jugs of wort, before draining into the boiler. The first jug was cloudy, but the second was really, really clear and in hindsight, I should have just let it run into the boiler at that point.
To cut a long story short, I managed to get a stuck mash, twice. I managed to free up the grain bed with a bit of stirring, I just hope that hasn’t released too many off flavours from the grain, but I had no way of underletting to try and refloat the mash, so it was the only option. After recirculating another couple of jugs, I started to let it run into the boiler, but the mash stuck again with only about half of the required volume transferred. This time there was no recovering it and no matter what I did, I couldn’t get more than a few drops out of the tap. It was at this point I discovered that I’d also dislodged the copper grain filter, so I knew the game was up.
I was after 24 litres in the boiler, I got about 19, so it wasn’t a complete disaster, but it did mean the wort was much stronger than anticipated. After tweaking the recipe in BeerEngine to account for the new OG and volume, the hop weights had only changed by a gram or two for the same IBUs, so I decided to stick with the original weights. I cleaned up as best I could and stumbled off to bed at around one o’clock.
When the alarm went off four hours later at five o’clock, I won’t lie, it was very tempting to just switch it off and turn over, but I didn’t. I got up, dressed and took the boiler out to the shed, where it was plugged in and on to full whack within ten minutes. After making myself a strong coffee, I got all the hops out of the freezer and started to get everything else I need out to the shed. It was at this point I realised that I’d not fitted the hop strainer to the boiler before the batch sparges, which meant having to plunge a rubber glove covered arm into 80°C wort to get it wedged into place.
I made a conscious decision to boil at a higher power than I have in the past. I’ve seen loads of photos of other peoples homebrew days and they all seem to have more hot break than I do, so I boiled harder to ensure I’d get a good hot break for a change. This had the side effect of increasing the expected boil off though and all the steam produced, also made the shed ceiling drip with liquid. I think I’m going to have to build some sort of extractor hood to fit over the top of the boiler, as it can’t be good for the shed to have that much hot moisture inside it.
Other than that, the boil was pretty uneventful, the hop additions all went in on time, as did half a protofloc tablet. I let the wort cool down to 80°C and then added a big load of hops to steep for twenty minutes to half an hour before getting the chiller on. I had a slight issue with the jubilee clips holding the rubber tubing to the chiller letting a tiny amount of water drip out and into the boiler. I need a better way of securing the tubing to the chiller, I’ll need to see if I can get some sort of John Guest fitting, or other compression fitting that I can secure onto the chiller ends.
Once the wort hit 23°C, I drained the boiler into the fermentation bucked, sprinkled a packed of Safale US-05 onto and gave it a quick mix with the mash paddle. Then the lid went on, the air lock was fitted and it was placed into the brew fridge, with the TC-10 set to 19°C with bounds of ±1°C. I then quickly emptied all the containers, quickly piled everything up and went back to join the family.
I was expecting to clean all the kit thoroughly in the evening after the kids had gone to bed, but I managed to fit it in while dinner was cooking. Over all, if I add up all the time taken, the split brew and clean up took nearly ten hours, my first two all grain attempts were both done and dusted in under eight. I know the stuck mashes didn’t help, but I think that I always slow down at the end and don’t get things cleaned up and put away as fast as I could, so there’s plenty of room to make this kind of split brew day go a lot faster.
Even though I know I’ve not brewed for a while and that my first five to ten all grain brews were all going to be about learning, I can’t help but be a bit disappointed. I’m pretty sure that I caused the stuck mash and forgetting things like fitting the hop strainer to the boiler, which I’ve done before, is annoying to say the least. Mostly I’m annoyed at how little volume I ended up with, I was shooting for 19 litres, I ended up with a touch over 12. So I’m going to have to do some calculations to work out boil off and losses to hops etc and feed that back into the calculations for the next brew.
Having said that I’m disappointed, it’s really great to have finally brewed again after so long. The wort I tasted from the sample jar after taking a gravity reading, tasted really sweet and quite full bodied. While it was also really bitter, it wasn’t harsh or astringent like my previous attempts, so I’m hopeful the campden tablets have done their thing and that the hop combination will result in a really flavourful beer.
I’ll be updating this post with more details on the beer, like terminal gravity and theoretical ABV etc. There’ll also be more photos of things like the dry hopping and bottling and maybe even some tasting notes. In the meantime, here’s the photos from the brew day(s):
I popped out to the shed this morning and took a gravity reading. There was little point in correcting for temperature, as 0.0005 of degree doesn’t really have much impact on the actual reading of 1.020. So I’m toying with dry hopping it this evening, as I’m expecting it to finish higher than anticipated due to the higher mash temperature.
I should really have taken a gravity reading and dry hopped last night when I got home form work, but I was too tired. So once the family was all up and fed, I popped out to the shed to take the gravity reading and see if the beer was ready for dry hopping. Just like Thursday morning, the temperature correction wasn’t really worth worrying about, so I’ll take it as reading 1.012, it’s getting there.
I mixed up a fresh batch of StarSan, mainly as I didn’t want to start on the peracetic until the next brew. After spraying the food processor bowl, I weighed out the remaining Galaxy hops, and enough of the Amarillo to leave 50g for the next brew. Then after whizzing them up for a few minutes, it was back out to the shed to sprinkle them into the fermenting wort.
I’ll give them two to three days at 19°C, before crashing the temperature down to to just 2°C for another couple of days before bottling. The idea being to precipitate out as much of the dry hop, yeast and trub as possible. This would mean bottling on Thursday night after work however and as Thursday is my wife’s birthday, I think I’ll probably be waiting till Friday…
I popped out to the shed this morning before work, as I needed to fiddle with the brew fridge. First I gave the dry hops a gentle stir, which released loads of luscious aromas, can’t wait to actually try this brew. Then I switched the thermostat down to 2°C, I’ll find out when I get home if that’s actually worked or not. Finally I popped up into my loft and got down a box of bottles, which need to be soaked to remove their labels.
For some reason I thought that this Thursday was my wife’s birthday, it’s not, it’s next Thursday. I also forgot that it’s Easter weekend, so I have Friday off work. Due to this mind muddle, I’ll be bottling on Friday, when I have more free time, hence why I waited until this morning to turn the temperature on the fridge down.
The last update saw the brew fridge thermostat being set to 2°C, unfortunately when I got home that evening, the low level alarm was flashing. I couldn’t remember which setting was the one to adjust it and I couldn’t find the instructions (turns out they were in my bedside table), just as well it was really cold that night. The following morning, I changed the low level alarm setting from 16°C to 0°C and left the fridge to it.
As the weather was due to be really cold, I decided to take the bucket out of the fridge on the Thursday night. Mainly so that any disturbed trub would have time to settle out over night. I also soaked twenty three bottles in hot water, so that I could take their labels off. This worked wonderfully well, even with the Oakham Green Devil and Moor labels, which are quite hard to get off. This meant that on Friday I just needed to clean the new bucket and syphon tubing I’d bought and crack on with the bottling.
So on Friday morning, after I’d got back from the gym, I made up a priming solution of spray malt and water, cleaned the bucket and tubing, put the bottles through the dishwasher and headed out to the shed to crack on with it. The temperature corrected specific gravity was 1.011, which is pretty much exactly the 81% attenuation you’d expect from US-05. This means a rough ABV of around 7.1%, which is ever so slightly higher than the 4.9% that I was aiming for originally!
The filling went without hitch, although I should have filled all twenty 500ml bottles, before filling the three 660ml ones, as I was left with two and a half empty bottles. However, upon trying to put caps on the 660ml bottles, I managed to snap off the top of one and crack the other two. I didn’t realise that this type of 660ml bottle doesn’t have the required step at the bottom of the neck to engage the capper. So whatever you do, don’t use the new style Moor bottles, which are the same one’s that Oakham’s Green Devil comes in, without a bench capper.
In the end I managed to fill all twenty 500ml bottles and there was enough beer left in the 660ml bottles that I could have had at least another one, if not two 500ml bottles. So I’m a bit disappointed, but you live and learn. If I’d used the old style Moor bottles, the same ones that Punk IPA comes in, there wouldn’t have been a problem.
The beer is currently sitting in the brew fridge, which has been set back to 19°C. It’ll be in there for a week or two while it conditions. I’m looking forward to trying a bottle, as the taste out of the sample jar was quite nice. I’m not however, looking forward to sticking twenty odd labels on…
I stuck the labels on all the bottles yesterday, they’re now looking pretty cool. Definitely the best looking batch of beer I’ve made so far. While I won’t be opening any for another week, I’ve put a load into the kitchen fridge, as it gives me something to look at when I open the door. Nothing worse than an empty shelf which should be full of beer…
And then it was gone! Without even realising it, I drank the last bottle yesterday evening. I was quite sad when I discovered that I didn’t in fact, have another couple of bottle stashed in the cupboard upstairs. For an accident, it was a really tasty beer. Yes, it had lots of issues, not enough carbonation, a bit too cloudy, no head retention, but it had bags of flavour, a great bitterness and the best nose of any beer I’ve made.
I have to say that the combination of Galaxy and Amarillo hops worked really well, especially with the Galaxy to the fore. I’m definitely going to brew with Galaxy again, maybe even in a single hop beer, so I can full understand the flavour.