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| Brought to you today by 'Whirlpool' |
I'll also be experimenting with a hop stand (a.k.a 'whirlpool') for this brew since I learned Stone uses something similar to make their 'Enjoy By x/x/x' series. There's no real consensus yet on what temperature to hop stand at or for how long. I believe most brewers that whirlpool hops just toss them in after flame-out during the whirlpool process and experience a decreasing steep temperature. I decided chill my wort to 170F and then hop stand for 20 minutes. I chose to cool the wort first to reduce isomerization of the hops during the hop stand. I've read this process is greatly reduced under 175F so that's why I chose the temp.
Recipe Notes
Style: Pale Ale
Style: Pale Ale
Batch Volume: 5 gal.
Color: 3.3 SRM
Target Bitterness: 39 IBU
Target OG: 1.040
Color: 3.3 SRM
Target Bitterness: 39 IBU
Target OG: 1.040
Grist
8 lb. Briess 2-Row
1.1 oz. Hallertau 2.6% (FWH)
0.6 oz. Liberty 4.5% (FWH)
0.2 oz. Tettnang 4.5% (FWH)
Reused Yeast Slurry (US-05 & WB-06)
8 lb. Briess 2-Row
1.1 oz. Hallertau 2.6% (FWH)
0.6 oz. Liberty 4.5% (FWH)
0.2 oz. Tettnang 4.5% (FWH)
0.8 oz. Cluster 8.1% (20 min.)
0.75 oz. Chinook (Hop Stand)
0.75 oz. Northern Brewer (Hop Stand)
Brew Notes
Brew Date: 2/22/15
Mash Temp: 147F
Mash Time: 60 min.
Boil Time: 60 min.
Fermenter Volume: 5.0 gal
Measured OG: 1.040
Brewhouse Efficiency: 70%
Brew Date: 2/22/15
Mash Temp: 147F
Mash Time: 60 min.
Boil Time: 60 min.
Fermenter Volume: 5.0 gal
Measured OG: 1.040
Brewhouse Efficiency: 70%
Excited to use my re-calibrated thermometer today. It seemed a little weird to mill 8 lbs of only 2-row but I resisted the urge to spice it up. Raised 5.5 gal. water to 156 and doughed in. Mashed at 147 for 60 minutes. This was quite a large temperature drop, more that I usually experience. I had expected to mash around 150 but whatever. Chucked in the hops on first wort and collected 5 gallons of runnings. Boiled with only the 20 minute addition. Stuck the thermometer in the boiling wort and it read '204F'. Stupid thermometer. Recalibrated to 212 since I now how to do that now.
After boil I ran the wort chiller for only 2 minutes dropping temp to 170. Added the Chinook and NB hops to steep for 20 min. Temps dropped to 157F after the steep time. After hitting 70F poured the wort through the BIAB bag on a collander and into the ferm bucket. Bag got clogged pretty quickly which made this a slow process. Decided to pour through a hand held fine collander for the last half. This was very easy to dump once it was clogged and the process went much faster. Collected 4.25 gal of 1.048 wort. Dilluted with 0.75 gal of water to reach about 5 gal. of 1.040 wort.
Yesterday I saved two pint jars of yeast/trub slurry when racking the previous brew to secondary. I removed these from the fridge before brewing. Decanted the liquid beer portion of each pint jar (top 1/3 or so) into the wort and aerated vigorously. The slurry was very dark so it may add some color to this brew. Being all 2-row it could probably use some color though.
Update 3/1/15 - Gravity sample after 1 week in primary is at 1.009. Beer is a cloudy light yellow 'straw' color. Tastes very dry. Not much hop aroma or flavor in this one. Maybe next time I'll use a larger volume of late hops.
Kegging Notes
Measured FG: 1.008
Attenuation: 80%
ABV: 4.2%
Calories: 130 per 12oz.
Carbonation: 2.5 volumes
Update 3/6/15 - Finally completed keezer today adding CO2 distributor which lets me finally run lines for my third keg. Racked this beer into the third keg today. Gravity finished at 1.008. Smells and tastes kind of like my 'Spring Cleaning: Light' which is also in the keezer. Not much for variety but can't complain about having 15 gal. of cold fresh beer on tap :)
Update 4/24/15 - Beer is ridiculously cloudy. Maybe from deciding not to secondary? Figured this would be a good brew to try my hand at fining. Measured 1 tsp. of gelatin into 8 oz. of tap water and microwaved in 20 sec. increments, stirring with a thermometer, until it reached 150F. Added gelatin solution to keg and swirled it around a bit with my mash paddle. Decided to add 1 oz. Columbus dry hops just to make the aroma more interesting. Might not help the fining process but I luvz the hops.
After boil I ran the wort chiller for only 2 minutes dropping temp to 170. Added the Chinook and NB hops to steep for 20 min. Temps dropped to 157F after the steep time. After hitting 70F poured the wort through the BIAB bag on a collander and into the ferm bucket. Bag got clogged pretty quickly which made this a slow process. Decided to pour through a hand held fine collander for the last half. This was very easy to dump once it was clogged and the process went much faster. Collected 4.25 gal of 1.048 wort. Dilluted with 0.75 gal of water to reach about 5 gal. of 1.040 wort.
Yesterday I saved two pint jars of yeast/trub slurry when racking the previous brew to secondary. I removed these from the fridge before brewing. Decanted the liquid beer portion of each pint jar (top 1/3 or so) into the wort and aerated vigorously. The slurry was very dark so it may add some color to this brew. Being all 2-row it could probably use some color though.
Update 3/1/15 - Gravity sample after 1 week in primary is at 1.009. Beer is a cloudy light yellow 'straw' color. Tastes very dry. Not much hop aroma or flavor in this one. Maybe next time I'll use a larger volume of late hops.
Kegging Notes
Measured FG: 1.008
Attenuation: 80%
ABV: 4.2%
Calories: 130 per 12oz.
Carbonation: 2.5 volumes
Update 3/6/15 - Finally completed keezer today adding CO2 distributor which lets me finally run lines for my third keg. Racked this beer into the third keg today. Gravity finished at 1.008. Smells and tastes kind of like my 'Spring Cleaning: Light' which is also in the keezer. Not much for variety but can't complain about having 15 gal. of cold fresh beer on tap :)
Update 4/24/15 - Beer is ridiculously cloudy. Maybe from deciding not to secondary? Figured this would be a good brew to try my hand at fining. Measured 1 tsp. of gelatin into 8 oz. of tap water and microwaved in 20 sec. increments, stirring with a thermometer, until it reached 150F. Added gelatin solution to keg and swirled it around a bit with my mash paddle. Decided to add 1 oz. Columbus dry hops just to make the aroma more interesting. Might not help the fining process but I luvz the hops.
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