New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 10 - American Ale => Topic started by: Kyle on October 23, 2011, 02:50:37 PM
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7.5# 2-row
.5# Vienna
.5# Crystal 40L
Mash: 1 hour @ 150F
Batch Sparge: 15 min @170F
1oz Cascade (4.6% a/a) @ 60min
1oz Amarillo (9.39% a/a) @15min
1 tab Whirlfloc @15min
.5oz Amarillo @1min
S-04 yeast
1oz Amarillo dryhop (Edit: previously said 1/2 oz.)
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well, I got the bittering hops in, then the element died. It sat at 207-209F for about 40 minutes, then I realized there was no way this was going to reach a boil again, switched elements, and climbing to a boil now. In several years of brewing, never had an element fail.
On the plus side, it was only the bittering hops, so boil time is less important. I assume it will still taste good, any one had this happen before?
I confirmed that the element died by sticking the chiller in and seeing the temp dive (which is normally very brief) and then not increase again.
The 7 layers of reflectix insulation I have on the brewpot really keeps the temp.
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Sounds like I missed out on some fun Kyle!
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Tasting this on day six including brew day:
This is really good. The only "flaw" would be that some of the particles of hops from the dry-hop make their way into the glass. I should probably not use pelletized hops for that anymore, they clogged the dip tub when transferring and I had to blast them out into a container at 40psi, then re-jig the transfer line from brewing keg to serving keg... oops.
I'll try spunding with a higher abv beer to see if its possible to do grain to glass in 7 days, but with 5% abv, it is easily doable in 6.
On the plus side, the beer tastes crisp and light, and has small bubbles and good head retention and lacing.