AG8:  Jerimiah's Red Bearded Ale

Brewed 20100328

9.0 lb US 2-row
0.5 lb Crystal 40
0.5 lb Crystal 90
0.5 lb Biscuit Malt
2.0 oz Roasted Barley

Single infusion at 154F, single batch sparge.

Boil Additions:

0.50 oz Amarillo (8.6%) for 60 minutes
0.25 oz Simcoe (12.2%) for 60 minutes
0.50 oz Amarillo (8.6%) for 30 minutes
0.25 oz Simcoe (12.2%) for 30 minutes
0.50 oz Amarillo (8.6%) for 2 minutes
0.25 oz Simcoe (12.2%) for 2 minutes

Targets:  OG 1.059, FG 1.012, 6.2% ABV, 46.2 IBU, 12.1 SRM

Notes:

Trying a new pipeline, and going to try and take timestamped notes.

Out of bed at 9.  Had to run to the water store and get 10 gallons of RO water.  I've got about a pound of crystal in this recipe, so I expect mash pH to be even lower than last time, so I've got some chalk standing by to hopefully raise it.  If not, I'll try the 5.2 buffer again.

I set 5 gallons of RO water to boil and measured and conditioned the malt.  I poured 1/2 gallon of 185F water into the MLT to warm and proceeded with the crush.  I left the burner on low, but it continued to heat.  Added 3 gallons of near boiling water to the now 130F water in the MLT and it came up at about 176F, or 10F higher than necessary.  Added 1/2 tsp chalk and loosely covered.

10:06  MLT water at 170.6F, adding grist.

10:13  Doughed in at 155.4, pH 5.2 after 1.5 tsp of 5.2 buffer


10:40  Started heating 3.5 gal sparge water.

11:12  Started heating mashout water.

11:17  Dropped to 148F.  Added 1 gal at 206F to 158F

11:35  Vorlauf 1 gal and drained, 19.2% brix

11:49  Added 2.5 gal at 170F, wort onto burner

12:04  Vorlauf 1 gal and drained, 

12:16  Collected 6 gallons, 13.4% brix.

12:24  Boil on!  Added .5 oz amarillo and .25oz simcoe

12:46  Ghurka 1887 and a dram of Caol Ila to help pass the time

12:57  Added .5 oz amarillo and .25oz simcoe

13:02  Added .5 gal water

13:13  Added 1 tsp irish moss and IC

13:19  Rigged for cooling.  Buzz++

13:26  Last hop addition, flameout pending

13:33  Cooled to 89F and whirlpooled

13:53  Racked to carboy and relaxing.  Pitching yeast after cleanup.

Pitched sometime around 21:00.  Was drunk and didn't measure gravity, estimating 14% (1.058).

20100404, 6.8% (1.008) 85.% apparrent, 6.4% ABV

20100408, tasted to see if it's go for kegging.  Has a strong odor that I can't quite place sorta like the smell of the fermenter after it's been emptied.  Not exactly pleasant.  Milder bitterness than I expected, and little hop flavor or aroma.  Not at all like the last red that had a bright citrusy hop aroma on the first few sips.  Dry hop maybe?

20100415, kegged.  Put this in cold storage on the 12th.  Still 6.8%.  Odor has mellowed, probably because it's cold.  Not much other flavor.  Mild bitterness.  Boring.

20100417, had a couple glasses today.  I think this one will get better with a bit of age.