 |
| My first sack! Wait... |
Because I didn't want to spend a lifetime boiling down the wort, I decided to make this beer with the first runnings off a mash of 45 pounds of Crisp pale ale malt, for a 5 gallon batch (I thought, anyway), with another 10 gallons of second runnings, The general rule of thumb as I understand it, is that half of the gravity points are in the first 1/3 of the runnings, with the other half in the last 2/3 runnings. To do the calculations in BeerSmith, I calculated a 15 gallon recipe with the total gravity points, then saved a copy of the recipe for the second runnings, and adjusted the batch size and efficiency until the OG worked out.
I love me a British Best Bitter, so I capped the mash with 2 pounds of Muntons dark crystal and pitched half of the second runnings with S-04. For the other five gallons, I decided to pitch a pack of Wyeast's French Saison yeast, which I have heard lots of good things about, but had never used. Here are the tasting notes for the British (Winning Also Rans) and Belgian (Bitter Francophile) versions.
 |
| Three beers from one brew day! |
--------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: IHP 2012 1st Runnings (19th cen Scots Mild)
Brewer: Vince Dongarra
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.87 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.114 SG
Estimated Color: 12.6 SRM
Estimated IBU: 92.1 IBUs
Brewhouse Efficiency: 39.00 %
Est Mash Efficiency: 42.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
45 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 100.0 %
170 g Goldings, East Kent [5.00 %] - Boil 90.0 Hop 3 65.7 IBUs
120 g Fuggles [5.00 %] - Boil 20.0 min Hop 4 26.4 IBUs
3.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 5 -
45 g Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs
Recipe: IHP 2012 2nd Runnings (Split Eng. Belg Pale)
Brewer: Vince Dongarra
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 13.09 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.057 SG
Estimated Color: 17.2 SRM
Estimated IBU: 36.3 IBUs
Brewhouse Efficiency: 37.00 %
Est Mash Efficiency: 38.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
45 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 95.7 %
2 lbs Muntons Dark Crystal (135.0 SRM) Grain 2 4.3 %
113 g Goldings, East Kent [5.00 %] - First Wor Hop 3 36.3 IBUs
6.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 4 -
6.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 5 -
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 6 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.38 gal of water at 164.9 F 150.0 F 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 0.82gal) of 168.0 F water
Notes:
------
Partigyle. 1st 1/3 runnings should be be 1.114, with 2nd 2/3 being 1.057.
1st third 5 gallons are for the IHP 2012 19th century Scottish mild.
Plan was 120 minute mash at 150F. Wind is really blowing, and it's quite cold. strike water temp dropped, and I undershot at 145F. Left it there for 30 minutes before doing a decoction and hitting a perfect 150F. Left it for another 90 minutes.
Didn't get a hydro reading—pansy-ass scientific equipment can't take a hit—but this stuff was like maple syrup. Pitched 4 packs of rehydrated Windsor and had a volcano on my hands for three days...appear to have lost around a gallon of beer-soaked hops, with at least a gallon of hops, trub, and yeast in the bottom of the carboy. I'll be lucky to get much more than 3 gallons of beer out of this.
Free rose to about 76F, which was 10F above ambient, that dropped to 66 (ambient), so I moved it closer to the heater to keep it up around 72, around day 4. Started dropping clear around day 6 or 7, completely dropped (but not crystal) at day 8, and turned off the heat.
2nd two thirds is 12 gallons of beer to split as ESB and Dark Saison, after capping with 2lbs of dark english crystal. one is pitched 1.6 L starter of 4 day old (I love my homebrew shop!) Wyeast French Saison. The other is pitched two properly rehydrated packes of S-04.
Ambient was 65 for first three days, then up to 70 over a couple of days until day 8, when I turned off the heat.
Dry hopped everything on March 17 (st. Patrick's Day). Racked into purged kegs one week later.
Both of the second runnings turned out quite nicely for what amounts to free beer. I preferred the English Yeast over the French Saison with this grain bill.
4/14/2012 bottled the first runnings with 1.5 ounce of sugar (already had a little bit of carbonation). Finished 1.038. Gorgeous, honey-colored beer. Warming alcohol, pleasantly fruity. Very bitter, with a long finish, but balanced by all that residual sweetness. Looking forward to this.
6/3/2012 Still flat, but delicious. Already the bitterness has dropped a bit, and the flavors have mellowed nicely. Have decided to enter into Dominion cup. Uncapped a six pack and added in a few grains of S-04, as I imagine the issue is lack of yeast. Will enter whether or not it's carbonated.
No comments:
Post a Comment