Well there’s a lot happening on the beer front over at my house lately! The pumpkins are out, as are the fall beers, plus several tasty imperial treats that I just blogged about. Thus, I’m enjoying the commercial side of things quite a bit as of late.
In addition, I’ve almost completed the construction of my first mash tun, made from a cooler. I plan to start making all grain beer soon! I will be starting off with 3.5 gallon batches, mostly due to the fact that I’m using a 5 gallon cooler, and I want to do a full boil without purchasing a new pot. I will learn and improve my process with 3.5 gallon batches, then upgrade my equipment later.
I have one more extract batch to make, and that’s going to be this post: Willamette / Cascade India Pale Ale.
Also, I just picked up Beersmith II and I’m quite pleased with the software! The stats for this beer came from Beersmith II.
Now it should be noted that I originally planned this to be a 5 gallon batch, but it’s going to come out more like 4 now, with a little bit of adjustment on the ingredients. The ratio of grains might be a little off from my original plan, but I have gotten such good results from a full (or nearly full) boil that I’m just going with what works from here on out.
I also kind of decided on this mixture of ingredients partially to get rid of some stragglers that I had in my cupboard and freezer. Might dry hop it, but if that happens I’m not sure what hops I’ll use (I’ll have to see what I have at the time).
- 1 lb 2-row
- 1 lb caramel 40
- 0.5 lb pale wheat malt
- 2 lbs extra light dry extract
- 3.25 lbs pale liquid extract
- 1 oz cascade 60 min
- 1 oz willamette 60 min
- 2.19 oz willamette 5 minutes
- 2.57 oz cascade 5 minutes
- US-05 (rehydrated)
- prepare checklist
- lay out ingredients and equipment
- bring 0.75 gallon spring water to 165 F
- add grains
- mash for 30 minutes at 155F
- Sparge / strain
- In main boil pot, pre-boil 3 gallons spring water
- when grains are finished mashing, combine wort into boiling pot with pre-heated spring water and bring to boil
- add bittering hops, 1 oz each cascade and willamette at 60 minute mark
- add the wort chiller at 30 minutes. make sure wort chiller is pre-filled with hot water
- add the DME and LME incrementally during the last 30 minutes of the boil
- add 1/4 tsp Irish moss powder at 15 minute mark
- add 2.19 oz willamette at 5 minute mark
- add 2.57 oz cascade at 5 minute mark
- begin sanitation procedures on spoon, thermometer, bucket, wine thief
- begin cooling with wort chiller at 0 minutes
- stir occasionally with sanitized stainless spoon during cooling
- ensure bucket, wine thief, thermometer, spoon are sanitized
- when wort gets to about 75F, add to fermentation bucket
- top to 4 gallons with chilled spring water (if necessary)
- take OG reading with sanitized wine thief
- thoroughly aerate wort with sanitized stainless steel spoon
- ensure wort is 75F or a little less before pitching yeast
- pitch yeast
- gently stir using sanitized stainless steel spoon
- install sanitized bucket lid and airlock
- ferment in closet for 7-9 days at 67F ambient air temp.
- after 7-9 days, add dry hops
- take FG sample and bottle (after a minimum of 14 days)
- use 4 oz corn sugar at bottling
- OG 1.067
- FG 1.015
- IBU 50
- ABV 6.9
- Actual OG 1.062
- Actual FG
Please note: these target figures are from Beersmith II. If anyone who reads this has beersmith and comes up with a different set of numbers, please comment or contact me so we can discuss beersmith!