Malt Tour #2, brewed 20091108

Refreshing to be brewing after a long break while keezer #2 was built.

This is the second in a series of very similar brews.  The only variable is the "specialty" grains.

Ingredients:

8lb 2-row
1lb Crystal 90L
1oz Amarillo
1tsp Irish Moss
Nottingham Yeast

Mash schedule:

Sacch:  155F for 60min
Mashout:  165F for 10 min

Sparge:

Single batch sparge for 15min.

Boil additions:

1oz Amarillo at first runnings.
1oz Irish Moss for 15 minutes.

I prepared the grains by spraying about 2.5 oz (by weight) of water while mixing continuously.  Waited 10 minutes and then ran through the mill at .035".

Doughed in with 3 gallons of water at 166F.  Stirred until even.  Rested at 155F for 1 hour.

This is 12qt/9lb or 1.33 qt/lb.  Per braukaiser, should read 21.5 Plato.

18.7% Brix. (86.9% conversion eff.)

Mashout rest by adding 1.5 gallons at  212F.  Stirred until even.  Rested at 165F for 15 mionutes.

This is 18qt/9lb or 2.00 qt/lb.  Per braukaiser, should read 15.5% Plato.

Vorlauf 1 gallon and drained to the boil kettle with 1oz of Amarillo.

15.9% Brix. (102% conversion eff.??)

Single batch sparge by adding 3.5 gallons at 151F.  Stirred until even.  Rested at (??) for 15 minutes.

Vorlauf 1 gallon and drained to boil kettle.

After sparge, the BK was at 11.0% Brix.

Collected 7(!) gallons of wort.  Boiled for 60 minutes.

I chilled with the IC to about 94F.  The washing machine was nearly over full.  There were some HUGE clumps of hop flakes.  I didn't want to break them up, but decided to whirpool anyway.  Rested about 10 minutes then racked to the carboy.

12.0% Brix (1.049).  5 gallons in the fermenter.

In the fermentation fridge to chill to pitching temperature.

Pitched 11g sachet of Nottingham yeast per instructions @78F.  Fridge is about 62F.

Forgot to inject O2.


Notes for next time:

I really need a way to accurately measure liquid volumes.  I missed the lauter efficiency calculation because of this.

Figure out a way to strain out mash solids when taking samples.  The filter fromthe espresso machine might work, or even a coffee filter.  The plastic eyedropper nearly melted, look into a glass dropper or pipette.

I missed post-conversion Iodine test and O2 injection.  Put together a MOP or checklist.


20091109:  AM, 2" kraeusen, installed blowoff.

20091112:  PM, 6.2% Brix (1.010, 5.11% ABV) 80% apparent attenuation.

20091114:  Into keezer to clear.

20091117:  Kegged.  Tasted malty with a light caramel flavor before carbing.

20091204:  Very malty with very little bitterness.  Water analysis shows a bias toward maltiness.  The next batch is probbaly going to be even maltier.