March 15, 2014
Today we brewed 20 gallons of an English Pale Ale and celebrated St. Patrick’s day weekend with stout and Irish Red. We enjoyed an easy brewing session, a beautiful sunny day in the 60′s, and delicious corned beef and cabbage thanks to Christine.
Brewmaster- Dickie S. (great job on his first time at the helm)
Brewers- Charlie U., Kyle L., Rob S., Tom V.
- 36# Maris Otter
- 2# 60L crystal (UK)
- 2# Carapils
- 4 oz East Kent Goldings 5.0% AAU for 60′
- 2 oz East Kent Goldings 6.3% AAU for 60′
- 4 oz East Kent Goldings 6.3% AAU for 30′
- 13 gallons of liquor, strike temp 165F
- Mash temp 144F, too low, add ~3 gallons hot liquor to raise to 155F
- Hold for 90′
- Mash out, add ~4 gallons of liquor to raise to 160F (not much of a mash out)
- 10 minute recirculate
- 15 minute run off
- Sparge with 14 gallons at ~170F (had additional 5 gallons to push through the grains)
- Collected 24 gallons and shut down runoff
- Boil 15 minutes, add 6 oz of hops (4 oz @ 5% and 2 oz @ 6.3%)
- Boil 30 minutes, add 4 oz @ 6.3%
- Boil 15 minutes, add Irish Moss and cooling coil
- Boil 15 minutes, shut down
- Coldbreak ~ 1 hour until racking into primary
Starting Gravity = 1.060. On the top end of the range. A good, strong number. More volume than the Oktoberfest and should have a solid 20 gallons when we go to packaging. Sample was appropriately hoppy and sweet with no off flavors. Looks like another winner.
Strong bubbles in the airlock the morning after brewing. Temps at the bottom range of yeast, 64F.
March 27- Racked the EPA. Gravity = 1.011. Wow, we are brewing some strong beers! ABV calculates to 6.4%. Sample was right on, strong, green, hoppy (but not in American hippy way).