Tag Archives: wyeast

All Grain Batch 2 – English IPA with Chinook and Hallertau

It’s time for my second batch of all-grain beer.  This one will be an English IPA using chinook and hallertau hops.  Here’s the ingredient list:

  • 6 lbs 6-row pale malt
  • 12 oz cara-amber
  • 8 oz amber malt
  • 8 oz caramel wheat malt
  • 0.5 oz chinook 13.9%AA at 60 minutes
  • 1 oz hallertau 3.9%AA at 15 minutes
  • 1 oz hallertau 3.9%AA at 8 minutes
  • 1 oz hallertau 3.9%AA at 0 minutes
  • 2 oz hallertau 3.9%AA dry hop
  • Wyeast 1275 Thames Valley Ale Yeast

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. Add grains to mash tun
  4. bring 3 gallon spring water to 168 F
  5. Add 2 1/4 gallons of 168F spring water to mash tun on top of grains, then stir well
  6. continue to heat the remaining water to near boil
  7. measure temperature after temperature equalizes in mash
  8. adjust mash temperature using either heated mash water or cool spring water as needed to reach 155F
  9. mash for 1 hour minutes at 155F
  10. during mash, bring another 3 gallons of spring water to 172F
  11. during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
  12. at end of mash, begin draining wort into pitcher
  13. allow first runnings to drain into a pitcher until clear
  14. pour first runnings back on top of mash
  15. drain remaining wort into boil pot until mash tun is near empty
  16. add 1.5 gallons 172F water (adjusted as needed)
  17. stir well
  18. drain first runnings of first batch sparge into pitcher until clear (or close to it)
  19. pour first runnings of first batch sparge back on top of mash
  20. drain wort into main boil pot until near empty
  21. add another 1.5 gallons 172F water to mash tun (adjusted as needed)
  22. stir well
  23. drain first runnings of second batch sparge to pitcher until clear (or close to it)
  24. add first runnings back into mash tun
  25. drain wort into main boil pot
  26. add wort chiller to boil pot, filled with hot water
  27. bring main boil pot to a boil
  28. when boil is reached, add bittering hops, 0.5 oz chinook at 60 minutes
  29. at 30 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
  30. add nutrient blend at 15 minute mark
  31. add 1/8 tsp Irish moss powder at 15 minute mark
  32. add 1 oz hallertau at 15 minutes
  33. add 1 oz hallertau at 8 minutes
  34. add 1 oz hallertau at 0 minutes
  35. hop stand for 10 minutes
  36. at flameout, turn on water for wort chiller
  37. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  38. stir occasionally with sanitized stainless spoon during cooling
  39. ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
  40. when wort gets to about 72F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate
  41. take OG reading with sanitized wine thief
  42. thoroughly aerate wort with sanitized stainless steel spoon again
  43. ensure wort is 72F or a little less before pitching yeast
  44. ensure yeast is a little cooler than wort before pitching
  45. pitch yeast
  46. gently stir using sanitized stainless steel spoon
  47. install sanitized bucket lid and airlock
  48. ferment in closet for 14 days at 67F ambient air temp.
  49. after 14 days, add dry hops, 2 oz hallertau
  50. ferment a total of 21 days
  51. take FG sample and bottle
  52. use 3.5 oz corn sugar at bottling

Targets:

  • OG  1.056
  • FG 1.014
  • SRM 11.5
  • IBU 55.9
  • ABV 5.5%

Actual OG: 1.046 (a little low)

Actual FG: 1.012

Notes: only yielded 2.5 gallons of usable beer due to excessive trub (no doubt from spilling during the transfer from kettle to bucket).

Just Wingin’ It English CDA

Well this one is coming into being sort of completely by accident.  I had bought a supply of ingredients to last a couple months, mainly to save shipping.  During that time I was using DME out of one of the bags to make yeast starters.  Turns out I didn’t calculate correctly and I’ve actually been using DME from a recipe I originally intended to be an English style mild.

Yeah, I wasn’t that sure about that one in the first place, and now I’m definitely totally unsure.  Plus I’ve been experimenting with making a bit less wort in order to facilitate a complete (or near complete) boil.

Anyway, I used quite a bit of the DME I had intended for the original recipe making starters, and now I’ve got to improvise in order to use it up.  These rather strange circumstances have led me to…
Just Wingin’ It English CDA

Yeah I think there are multiple contradictions just in the title, which may be an oxymoron of sorts in and of itself.

What I’ve decided on is to make an English IPA of sorts.  However, the specialty grains (partial mash) I’ve chosen will make the SRM pretty dark.  So it’s sort of an English IPA mixed with a Black IPA, or Cascadian Dark Ale.  Or an English CDA.  Or something.  But that’s what I’m naming it, and this is what it will contain…

**NOTE: 4 gallon batch**

  • Briess Pilsen (Extra) Light Dry Extract  2 lbs, 8 oz
    Crisp Pale Ale  3 lbs, 8 oz
    Crisp Crystal Malt 77L  0 lbs, 8 oz
    Crisp Pale Chocolate Malt  0 lbs, 3 oz
    Crisp Black Malt  0 lbs, 2 oz
    Chinook Pellets  0.5 oz @ 60 mins
    Northern Brewer Pellets  1 oz @ 15 mins
    Chinook Pellets 0.5 oz @ 10 mins
    Northern Brewer Pellets  1 oz @ 5 mins
    Bramling Cross Pellets     1 oz @ 0 mins
    Northern Brewer Pellets  2 oz @ Dry
    Wyeast Labs London Ale III

Now I have made one English-ish IPA in the past, and it came out really good.  So this recipe is hereby morphed into something somewhat English-IPA like, but with some dark specialty malts.

This will be a partial mash brew.  I haven’t quite decided on the exact mash technique, but it will be stovetop and batch sparged.

UPDATE: I wound up doing a mini-mash in a pot on the stove.  I kept the temperature at 155F by carefully monitoring and adding a little heat when needed, keeping in mind thermal inertia and adding it VERY CAREFULLY.  I only had to add heat twice, and not very much.  I was able to keep it within about 3 degrees of my target temp for one hour.  Then I used a strainer to remove the grains, just poured it all into a big strainer basically.  Then I “sparged” with 170F water by carefully rinsing the grains a couple times.  Probably not optimal technique, but it worked, as the beer came out good!

Targets:

OG: 1.058     FG:  1.016     IBU: 59.2     SRM: 19.40     ABV: 5.50

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 1.5 gallon spring water to 165 F
  4. add grains
  5. mash for 60 minutes at 155F
  6. Sparge and strain**
  7. In separate pot, pre-boil 2.5 gallons spring water
  8. when grains are finished mashing, combine wort into boiling pot with pre-heated spring water and bring to boil
  9. add bittering hops, 0.5 oz chinook at 60 minute mark
  10. add the wort chiller at 30 minutes.  make sure wort chiller is pre-filled with hot water
  11. add the DME incrementally during the last 30 minutes of the boil
  12. add 1 oz northern brewer at 15 minute mark
  13. add 1/4 tsp Irish moss powder at 15 minute mark
  14. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  15. add 0.5 oz chinook at 10 minute mark
  16. add 1 oz northern brewer at 5 minute mark
  17. add 1 oz bramling cross at FO
  18. hop rest 20 minutes
  19. begin cooling with wort chiller
  20. stir occasionally with sanitized stainless spoon during hop rest and during cooling
  21. ensure bucket, wine thief, thermometer, spoon are sanitized
  22. when wort gets to about 75F, add to fermentation bucket
  23. top to 4 gallons with chilled spring water (if necessary)
  24. take OG reading with sanitized wine thief
  25. thoroughly aerate wort with sanitized stainless steel spoon
  26. ensure wort is 75F or a little less before pitching yeast
  27. pitch yeast
  28. gently stir using sanitized stainless steel spoon
  29. install sanitized bucket lid and airlock
  30. ferment in closet for 7-9 days at 67F ambient air temp.
  31. after 7-9 days, add 2 oz northern brewer for dry hopping
  32. take FG sample and bottle (after a minimum of 14 days)
  33. use 4 oz corn sugar at bottling

Actual OG: 1.052

FG: 1.012

Notes:

%d bloggers like this: