Well its brew day and I thought to show off some of my gear I am using these days.
I am still slumming it with a 15 liter pot and 5 liter pot. I have moved my brew bag into an eski. This will be the first time I have done this but the theory is well thought out ;-)
After the water is done its time to prep the eski.
After this its time to add the water to the grain and watch the magic happen!
Yummy
After I drained the wort I end up with two pots full of sugary goodness!
And I get to use my new toy! This lets me measure the sugar content to tell me about what Alc % the beer will be.
Get a reading of 13 and convert that into SG to find I have about a 5.5% beer on the brew :)
Next up to add the hops as it boils. Digital scale, 20 bones! Not bad eh. It only goes up to 5kg but if I am doing 5kg of hops I am gonna buy a better scale.
While brewing I needed to get dinner on so slamo!
Note the beer in the picture is my last Pale Ale :) Ohh and the excellent salami there on the cutting board. Awesome.
After 90 minutes of boiling the wort and hops (and eating the pizza) was time to try out the new immersion chiller!
Doesn't look very swish but there is a small pond pump in there feeding ice cold water through my Stainless Steel coil and as it cools the brew the hot water comes back out the other end and back into the eski.
Brought my wort from near boiling to 19C in about 50 minutes. I think it would have gone faster if I would have had smaller ice and remembered to add salt to the water. Next time.
For all you water conservationists out there, I am use the water in the eski to re-make the ice used. Neat eh? I'll change the water out when it starts to smell.
Last thing.
I am doing an Open Fermentation on this bad boy. I will be leaving the top off the fermenter for 3 days. This should produce more esters (fruity charateristics) and then I'll seal it up for the long haul of another week.
Here is the recipe I did today if anyone out there is following along.
| Amount | Item | Type | % or IBU |
|---|---|---|---|
| 5.00 kg | Pale Malt (2 Row) UK (6.3 EBC) | Grain | 96.2 % |
| 0.20 kg | Caramel Wheat Malt (90.6 EBC) | Grain | 3.9 % |
| 25.00 gm | Magnum [14.00%] (60 min) | Hops | 38.9 IBU |
| 20.00 gm | Pearle [8.00%] (60 min) | Hops | 17.8 IBU |
| 30.00 gm | Cascade [5.50%] (3 min) | Hops | 2.3 IBU |
| 1 Pkgs | Australian Ale Yeast (White Labs #WLP009) | Yeast-Ale |
| Estimated Original Gravity: 1.058 SG (1.045-1.060 SG) | Measured Original Gravity: 1.052 SG |
| Estimated Final Gravity: 1.015 SG (1.010-1.015 SG) | Measured Final Gravity: 1.010 SG |
| Estimated Color: 14.8 EBC (9.9-27.6 EBC) | Color [Color] |
| Bitterness: 58.9 IBU (30.0-50.0 IBU) | Alpha Acid Units: 3.4 AAU |
| Estimated Alcohol by Volume: 5.6 % (4.5-6.0 %) | Actual Alcohol by Volume: 5.5 % |
Lastly. I am also doing an experiment using the yeast from the bottles of my last pale ale which is the Australian Ale Yeast listed above. It should be fine but only time will tell.
The next brew will be my 2nd brew of a Irish Red Ale. It will from now on be called the Irish Rebellion II : Yeast's Revenge
Brew out.
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