I brewed again last weekend, it wasn’t such a snap decision as the last two (AG #05 and AG #06), as I knew I had to brew to ensure that I stick to the schedule prior to going on holiday next month. I started brewing slightly earlier than last time, but it still interfered with dinner and bedtime for the kids. I think that if I’m going to brew at the weekend, I need to start first thing in the morning, I might try it next time out to see how we get on.
I’ve wanted to brew some single hop beers for ages and since I bought 500g of Amarillo from @pdtnc, I decided to start with some of those. Also, as it was a really nice day, I decided to brew outside, rather than in the shed, mainly to avoid all the condensation dripping from the shed ceiling. Here’s the recipe:
|Wayermann Pilsner Malt||4 EBC||2936 grams||95%|
|Wayermann CARAPILS||EBC||154 grams||5%|
|Kettle Hop Variety||Type||Alpha||Time||grams||IBU Ratio|
|Other Hop Variety||Type||Alpha||Time||grams|
|2012 Amarillo||Whole||10.9%||flame out steep||50g|
|2012 Amarillo||Whole||10.9%||days 5 to 9||77g|
|Volume (in FV)||19 litres||20.1 litres|
|Mash||90 mins at 67°C||105 mins at 66°C|
|Original gravity||1.035||1.033 (8.25 Brix)|
|Terminal gravity||1.006||1.004 (3.8 Brix)|
|Brew fridge:||19°C ±1°C, with 2°C ±1°C for final two days before bottling|
I was aiming for something really pale and quite neutral in malt flavour, so that the hops could really shine, hence going for the Pilsner and CARAPILS combination. As I was aiming for a relatively low gravity, I tried to mash in at 67°C, but I missed by a degree, even with adding some water from a freshly boiled kettle. I’m not too bothered about missing it, as I’m sure 66°C will produce an acceptable result. I think the reason that I couldn’t quite hit 67°C, was due to brewing outside, with the wind just sucking all the heat out of the mash tun. To be honest, I’m not totally sold with brewing outside, I like being in my shed, so it’s probably time to seriously think about a DIY extractor system.
The boil was pretty uneventful, as I spent most of it in the kitchen making Macaroni Cheese for everyone’s dinner. I say it was uneventful, but when I went out to add the half Protofloc tablet with fifteen minutes to go, it was more like a simmer, than a boil. So I whacked the heat up a bit, but with the amount of break material floating around, I don’t think it’ll be an issue. Having said that, it did mean that I didn’t get the anticipated boil off, so ended up with slightly too much wort, at slightly too low a gravity.
Fermentation kicked in pretty quickly and was underway before I turned in for the night. I checked up on it on both Tuesday and Wednesday mornings before going to work and it was fairly making the airlock bubble on both occasions. Last night I took another gravity reading and then dry hopped it with what seemed like a mountain of hops. All this means that I should be on course for bottling it next Tuesday, which is a bit of a bugger as that’s normally my gym night. Given that, I might wait till Wednesday, depends on the weather…
Update: 11th July 2013
Last night I got round to bottling this batch up. I was hoping to use some 660ml bottles, but I didn’t manage to de-label enough of them in time, so ended up just using some 500ml ones. To mitigate the issues I’ve had with the last couple of brews, I ziptied a bit of muslin around the end of the syphon tubing, to stop bits of hop from blocking it. This worked a treat, although the transfer to the bottling bucket still wasn’t as fast as I’d have liked. I think I need to find a better clip and get hold of some wider bore tubing.