Showing posts with label Recipe #5. Show all posts
Showing posts with label Recipe #5. Show all posts
Wednesday, November 11, 2009
Quick Update
Our weekend double batch is still chugging along, as far as I saw last night. The Saison is roiling, and pumping the airlock, but has definitely peaked it's fermentation. The Porter is slowing, slowing, slowing, and will probably stop bubbling in the airlock today or tomorrow, I'd guess. In both cases, I think we're getting solid fermentation, and I believe both will turn out.
Monday, November 9, 2009
Current Status - Recipes #2-5
It's a damn beautiful sight, seeing four carboys going at the same time.
Recipe #2 - Belgian Winter - This guy will be ready to bottle come the weekend. It's in the plastic secondary.
Recipe #3 - Hibernation Clone - I noticed some slight roiling in the carboy, so there could still be some fermentation going. The krausen is all but gone, and the airlock activity seems to have slowed to a stop. I believe we are leaning towards bottle conditioning, instead of racking into a secondary. We need that small carboy for the Rye Ale!
Recipe #4 - Saison - No activity noticeable in the carboy yet. LOTS of trub, though. Aerated a second time yesterday, so hopefully it'll jumpstart. This is our second batch that is out of the gates slow, and both times it was a Belgian yeast strain. Might want to double that up, or use a starter process.
Recipe #5 - Pumpin Porter - Heavy activity in the airlock. Big foam head, that seems to have peaked already, and is starting to retract. Looks like a black hole, it's so dark. Heavy, almost fruity, aromas out of the airlock.
Recipe #2 - Belgian Winter - This guy will be ready to bottle come the weekend. It's in the plastic secondary.
Recipe #3 - Hibernation Clone - I noticed some slight roiling in the carboy, so there could still be some fermentation going. The krausen is all but gone, and the airlock activity seems to have slowed to a stop. I believe we are leaning towards bottle conditioning, instead of racking into a secondary. We need that small carboy for the Rye Ale!
Recipe #4 - Saison - No activity noticeable in the carboy yet. LOTS of trub, though. Aerated a second time yesterday, so hopefully it'll jumpstart. This is our second batch that is out of the gates slow, and both times it was a Belgian yeast strain. Might want to double that up, or use a starter process.
Recipe #5 - Pumpin Porter - Heavy activity in the airlock. Big foam head, that seems to have peaked already, and is starting to retract. Looks like a black hole, it's so dark. Heavy, almost fruity, aromas out of the airlock.
Recipe #5 - Pumpkin Porter with Brown Sugar and Molasses
1 can Amber Liquid Extract (12.5 SRM)
2 pkgs American Ale (Wyeast Labs #1056)
1/4 lb Black (Patent) Malt (500.0 SRM)
1 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1/2 lb Chocolate Malt (350.0 SRM)
2 lbs Light Dry Extract (8.0 SRM)
1/2 lb Molasses (80.0 SRM)
1 can Pale Liquid Extract (8.0 SRM)
1.5 quarts Cold Coffee
8 lbs pumpkin
3 oz Northern Brewer (4.30 %) (or the equivalent, in fresh hops) (60 minutes(
1 oz Cascade (5.50 %) (or the equivalent, in fresh hops) (0 minutes)
1/4 tsp Irish Moss
1/2 lb Light Sugar, Dark (8.0 SRM)
Roasted 8 lbs of pumpkin for 2 hours at 350 degrees. Roasted with pumpkin pie spice and a spray of olive oil over the pumpkin.
Brought 6 gallons of water to 155 degrees. Specialty malts steeped for 60 minutes.
Wort brought to a boil. Fresh Northern Brewer hops added, in a mesh bag, at 60 minutes.
Extracts added over the course of the boil. I believe the first went in around 30 minutes (Can of light extract). The DME went in around 20 minutes. The can of Amber went in around 15 minutes. The molasses and brown sugar went in around 10 minutes.
Irish Moss in at 5 minutes.
Fresh Cascade hops, in a mesh bag, added at 0 minutes, and steeped for approx 10 minutes.
Wort chilled to < 80 degrees. Coffee added directly to sanitized carboy, before wort added. Specific Gravity was 1.073. Wort aerated, and 2 packages of yeast pitched at approx 75 degrees. Capped with airlock.
2 pkgs American Ale (Wyeast Labs #1056)
1/4 lb Black (Patent) Malt (500.0 SRM)
1 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1/2 lb Chocolate Malt (350.0 SRM)
2 lbs Light Dry Extract (8.0 SRM)
1/2 lb Molasses (80.0 SRM)
1 can Pale Liquid Extract (8.0 SRM)
1.5 quarts Cold Coffee
8 lbs pumpkin
3 oz Northern Brewer (4.30 %) (or the equivalent, in fresh hops) (60 minutes(
1 oz Cascade (5.50 %) (or the equivalent, in fresh hops) (0 minutes)
1/4 tsp Irish Moss
1/2 lb Light Sugar, Dark (8.0 SRM)
Roasted 8 lbs of pumpkin for 2 hours at 350 degrees. Roasted with pumpkin pie spice and a spray of olive oil over the pumpkin.
Brought 6 gallons of water to 155 degrees. Specialty malts steeped for 60 minutes.
Wort brought to a boil. Fresh Northern Brewer hops added, in a mesh bag, at 60 minutes.
Extracts added over the course of the boil. I believe the first went in around 30 minutes (Can of light extract). The DME went in around 20 minutes. The can of Amber went in around 15 minutes. The molasses and brown sugar went in around 10 minutes.
Irish Moss in at 5 minutes.
Fresh Cascade hops, in a mesh bag, added at 0 minutes, and steeped for approx 10 minutes.
Wort chilled to < 80 degrees. Coffee added directly to sanitized carboy, before wort added. Specific Gravity was 1.073. Wort aerated, and 2 packages of yeast pitched at approx 75 degrees. Capped with airlock.
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