Blog

  • 2014
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
  • 2010
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2009
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2008
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2007
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2006
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2005
    • 12
    • 11
    • 10
    • 09
    • 04
    • 03
    • 02
    • 01

Time Machine

Posted 2013/11/02

Homebrew - All Grain APA II

I made all of the changes I suggested after my first all grain and had another go at all grain. I bought a bigger boil pot so it was less dangerous.

Ingredients

All grain with 7 lbs of grain.

  • 5 lbs - 2 row
  • 2 lbs - Crystal 40L
  • 1.0oz - Cascade Pellet Hops (Bittering)
  • 1.0oz - Fuggle Pellet Hops (Aroma)
  • White Labs English Ale WLP002

Method

  • Heat 9.3 quarts of water to 170.
  • Add all the grains to the mash tun and add the water. Mash for 60 minutes, stir half way through.
  • Heat 16 quarts of water to 168.
  • Drain the wort slowly and sparge. Try to keep some water above the grain bed.
  • Bring wort to the boil.
    • 0 Add bittering hops. (Cascade)
    • Boil for 30 minutes.
    • 30 Add aroma hops. (Fuggle)
    • Boil for 30 minutes.
    • 50 Add a tea spoon of Irish moss and the wort chiller.
    • Boil for 10 minutes.
    • 60 Cool wort to 65 degrees and pour through a strainer into a fermenting bucket.
  • Take a hydrometer reading, add the yeast and ferment for 3 weeks.

The mash tun was very full. This is the limit of what I can fit in my cooler. The mash started at 164 and was 160 half way through, finishing at 159. I used my digital thermometer for everything this time and I think it helped a lot with the temperatures. I didn't top anything up and just used the wort I got from the grain. I ended up with 4 gallons in the fermenter. The bottle conditioning was done in the house because the garage (the normal spot) is very cold in the winter here.

Starter:     31 Oct 2013
Brew:        02 Nov 2013, OG 1.046
Bottle:      08 Dec 2013 (36), FG 1.011, ABV 4.6%
Ready:       23 Jan 2013 (53)
Summary:     Primary 36 days, Condition 53 days

The beer has an excellent head which lasts pretty much the whole time it takes to drink the beer. It is quite bitter and not very sweet but I like that. There is a slight alcohol aftertaste which suggests I should leave them to condition a little longer. I think that flavor will mellow out. I was surprised by the higher final gravity than the last all grain. I think that maybe it is time for me to finally bite the bullet and sort out a way to control my fermentation temperature.

Starter

2013-10-31 3110201320210040.jpg 2013-10-31 3110201321063615.jpg 2013-10-31 3110201321074912.jpg 2013-10-31 3110201321141413.jpg 2013-11-01 0111201309064730.jpg

Brew

2013-11-02 0211201310532924.jpg 2013-11-02 0211201315420629.jpg 2013-11-02 0211201316283714.jpg 2013-11-02 0211201317040331.jpg 2013-11-02 0211201317552513.jpg 2013-11-02 0211201318242510.jpg 2013-11-02 0211201319193028.jpg 2013-11-02 0211201320361921.jpg

Bottle

2013-12-08 0812201312362662.jpg 2013-12-08 0812201312445827.jpg 2013-12-08 0812201312450648.jpg 2013-12-08 0812201312451519.jpg 2013-12-08 0812201313152497.jpg 2013-12-08 0812201313212111.jpg

Ready

2014-01-23 2301201420444130.jpg 2014-01-23 2301201420451229.jpg