Notes: Batch Sparge
Starting Volume H2O: 5.5 gal (4.5 gal reserve)
Grain Weight: 7 lbs 2.6 oz
Grain Density, Pre-Mash: 0.012 oz/ml
Equipment: 2 - 10 gal mash tuns w/lid and temp guage, 1- 10 gal brew pot, Gas Stove, SS ladle, ss tongs, 250 ml graduated cylinder, hydrometer, 40 ml baster (for small volume liquid transfer), 6.5 gal glass carboy (primary fermentor, 3 -6 gal carboy containers (one for secondary fermenting, 2 for water storage), , blow off valve, stem thermometer / hydrometer
Ingredients: Noted above
Set-up Notes: Kitchen Gas Stove Burner. Much easier to heat and control temperature using gas burner.
Mash: Targeted 60 min steep. Water temp held steady between 148-150 F for 60 minutes while recirculating wort. Fly sparged additional 15 min at 160 degrees using the reserve 4.5 gal water. Transfered wort to brew kettle and put back on burner to heat for boil.
Grain Density (Post Mash): 0.02 oz/ml (~30% increase in density)
SG: > 1.03
Absorbed liquid: 0.96 gal (estimated based on density increase)
Boil: Very easy and quick to get to temp with burner and maintain. Stirred in hops just before the break to ensure even heat distribution. 60 minutes for boil. Added aroma hopps at 45 minutes and stirred. Added orange peel slices at 55 minutes and stirred. At 60 minutes, I shut off heat removed lid. Orange peel slices remained through primary fermentation.
Evaporated liquid: ~0.5 gal
Cooling: Took ~10 minutes using copper coil wort chiller to cool down to 68 F.
Wort:
SG: 1.07
Yield: 6 0
fermenter. Retook color is now correct with addition o
Added yeast and sealed fermenter. Set up blow off valve.
OG:
Yield: 5.0 gal (Did not get down close to trub do to not having a filtration system yet and this batch is being bottle conditioned)
Let sit for 7 days in primary fermenter. Tranferred to secondary for 7 days
FG: 1.018
Attenuation was 76%. I Target FG was 1.011 with 75% attenuation. May have let it attenuate a little longer to reach FG target, but time necessitated bottling sooner.
Bottling: added 5 oz (by weight) table sugar to 12 fl oz purified water. Heated mixture until dissolved. Let mixture cool to room temperature and then siphoned fermented beer into mixture. Siphoned mixture into 12 fl oz sterilized bottles and capped.
Yield: 53 (12 fl oz bottles)
Store 3 weeks and enjoy! Yum yum! |
