Monday, January 2, 2017

Happy New Beer

I am the proud owner of a minimalist brewing system.

I have a sixteen liter pot, a twelve liter carboy, a bag to hold the grain, two muslin bags for the hops, and a five foot section of tubing.  I have a balance and a hygrometer and a thermometer.

I use grains.  I have around 24 flippy-style bottles.  That's it.

Title: New Years Brown
Author: Degringolade

Brew Method: All Grain
Style Name: English Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.037
Efficiency: 55% (brew house)

Original Gravity: 1.055
Final Gravity: 1.012
ABV (standard): 5.55%
IBU (tinseth): 38.03
SRM (morey): 24.19

4.5 lb - American - Pale 2-Row (81.8%)
0.25 lb - United Kingdom - Brown (4.5%)
0.25 lb - United Kingdom - Pale Chocolate (4.5%)
0.5 lb - American - Caramel / Crystal 80L (9.1%)

6 g - Summit, Type: Leaf/Whole, AA: 16.8, Use: Boil for 60 min, IBU: 34.67
7 g - Fuggles, Type: Pellet, AA: 3.5, Use: Aroma for 10 min, IBU: 3.36

1) Infusion, Temp: 150 F, Time: 60 min, Amount: 12 qt, Single Step
Starting Mash Thickness: 1.5 qt/lb

Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 70 F
Pitch Rate: 1.25 (M cells / ml / deg P)

Profile Name: Milwaukie A&C Blend
Ca2: 15
Mg2: 13
Na: 8
Cl: 4
SO4: 6
HCO3: 0
Water Notes:
Average of Entry Points A and C, Milwaukie City Water
This is the simplest possible all grain system.

Take a four gallon stockpot, dump in three gallons of water, put it on an electric burner and turn the temp to medium (50%)

When the water temp hits 100 F, dump in the grain.  Stir well and continue to stir well every ten minutes until the temp hits 150 F.

Turn the burner down to between low and simmer (20%?) let it sit for an hour.  Strir every 15 minutes and play with the temp so that it doesn't go above 155 F.

After an hour, pull out the bag o'mash and squeeze out what you can and add the squeezin's to the big pot.

Bring to a boil, then drop the temp controller to between low and medium.  Toss in the first muslin bag of bittering hops.  Check every fifteen minutes, then at 45 minutes of boil, toss in the aroma hops.

At the end of the hour boil, pull the hop bags and put the top back on, let it cool naturally for about 1.5 to two NFL football games (I am cooling it during SF vs Seattle and GB vs Detroit)
Toss the yeast in the fermenter and then siphon the cooled wort into the fermenter.  Take a post boil sample at this time.

When the wort is cooled to around 80F, toss the yeast into the carboy and then siphon the wort into the carboy, swirl away.

Cover the outside of the carboy with an old t-shirt and let it rip.

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