Beer 1 – Brew Day

February 9, 2009 // No Comments »

The Brew:

Beginning my brew day I fit together all the important parts; the spigot went into the bucket and the airlock into the lid. Both were a very tight fit, the airlock was actually too tight… I accidentally tore the rubber grommet. So now, after a quick trip to the hardware store, I have a grommet that fits the airlock very well but the hole in the lid is too small. Using a small sharp knife (I don’t own a drill) I made the lid hole large enough for the new grommet.

The two cans of malt extract are in my largest (still too small) mixing bowl with hot water flowing over them so that when the time comes the malt should flow out of the can easily.

Now a break to eat so I can think better and not rush through the brew…  ahhhh that was tasty.

Note: buy a manual can opener, malt extract is a bitch with an electric… the can is too big and heavy!

Grains steeped at the lower end of the recomended temp almost exactly 160 F

My stove is small it’s taking a very very long time to get from 160 to a boil (bottle for size reference)

Wort finally boiling, hops in, timer set

I’m having difficulty maintaining a boil with the lid off , now using the lid partially on so I can watch for foam build up and retain heat at the same time.

Timer went off. Pulled off the lid, put in the finishing hops and spice pack. Smells a little like apple pie after about 2 minutes. The aroma is mostly (but not entirely) taken over by the hop aroma.

Jackie very graciously filled the bath tub with cold water in preparation for the end of the boil.

The cinnamon is forcing its way back into the aroma of the steam, 3ish minutes left on the boil.

Got the wort in the fermenter, sealed it up, was about to water the air lock and then realized… beer needs yeast. I popped the bucket back open, took a hydrometer reading (alomost forgot that too), scooped a little out with my sterilized glass and sprinkled on the yeast.

1.070 initial gravity right on target with the low end on the printed recipe.

The wort is a bit, well, disgusting. It smells a bit like mild mollases and tastes like a dirty pinecone. It’s dark brown and (only 5 minutes after going into the fermenter) my little sample has a lot of sediment. I think it’s mostly pelletized hop residue and cinnamon.

I hope the fermentation does good things for this beer, like mellowing the hop aroma and smothing out all the maltyness. I’ll post about more stuff as it happens, at the very least in 2ish weeks when bottling day comes around. See you then.

Bros can’t brew,

Stacey

Posted in Brew

Beer 1 – Prep Day/Recipe

February 8, 2009 // No Comments »

My first beer, from the Brewers Best Bold Series, is a holiday ale spiced with cinnamon and orange peel.

The Gear:

to keep track of exact weights and AAUs I took pictures of each part of the kit:

oh and it came with caps

The majority of the equipment I’ll be using is another Brewers Best Kit with most of the essentials: Since I saw Alton Brown’s episode of Good Eats on brewing beer, I had the fermenter in my kit swapped with one that was drilled for a spigot and spent a few extra dollars on a second spigot; they swapped the bucket for free.

I traded in a poker table I found on the street at a pawn shop and got a big pot:

The thermometer in the equipment kit would probably melt if I attached it to the brew pot so I spent $6 on a candy/fry thermometer that I think will have a useful range for this.

The Plan:

(Largely copied from the directions, modified slightly)

1. Sterilize: frementer, lid, air lock, strainer, thermometer, hydrometer, stirring spoon
2. Bring 2.5 gallons of water to 160-170 degrees Fahrenheit (in the brew pot)
3. Using cheesecloth like a teabag, put the crushed grains in the water, allow to steep for 20 min
4. Remove the steeping grains and allow to drain into the brew pot without squeezing the bundle
5. Bring the water to a boil
6. Add malt extracts and bittering hops
7. Siring frequently, being careful to avoid boil over, boil for 40 minutes
8. Add finishing hops and spice pack
9. Boil for 15 minutes
10. Remove brew from heat and cover
11. Put brew pot in bathtub full of cold water
12. Strain brew into fermenter with 2.5 gallons of refrigerated water
13. Take a hydrometer reading
14. Pitch yeast
15. Cover, insert/water air lock
16. Hide in the closet.

Or in timelineish format, 5 minute increments:

0- 2.5 gallons at 160-170 with steeping grains

5

10

15

20- Bring water to a boil, add malt and bittering hops

25

30

35

40

45

50- Add finishing hops

55

60

65- Cool wort rapidly and put in fermenter

70

That’s day one, I’ll go over changes in what actually happens along with pertinent numbers in another post when I actually do this (maybe tomorrow).

Boldly brewing where no one has brewed before,

Stacey

Posted in Prep