(21) Sunday, November 28, 2010 Brew Day

Today I am making an all-grain variation of C.J.’s House of the Rising Sun JPA.

Brewhouse Efficiency: 74%
Pre-Boil Volume: 7.0 gallons (26.5 L)
BG: 1.050 SG (12.39 °P)
OG: 1.061 SG (14.97 °P)
FG: 1.015 SG (3.83 °P)
ADF: 74.4%
Bitterness (Rager): 89 IBU
ABV: 6.1%
Color (Morey): 8 SRM (16 EBC) — Amber
Boil Duration: 60 minutes
FERMENTABLES Weight Percent
Crisp Maris Otter 10 1/2 lb (4.763 kg) 83.2%
Rahr White Wheat 3/8 lb (0.170 kg) 3.0%
Briess Carapils 1/2 lb (0.227 kg) 4.0%
Dingemans CaraVienne 1/2 lb (0.227 kg) 4.0%
Castle Aromatic Malt 1/2 lb (0.227 kg) 4.0%
Dingemans CaraMunich 1/4 lb (0.113 kg) 2.0%
HOPS Bitterness
Northern Brewer, 8% AA, 60 minutes 1.50 oz (42.5 g) 46.2 IBU
Amarillo, 8% AA, 45 minutes 0.25 oz (7.1 g) 6.7 IBU
Cascade, 7.5% AA, 45 minutes 0.25 oz (7.1 g) 6.3 IBU
Centennial, 8.3% AA, 45 minutes 0.25 oz (7.1 g) 7.0 IBU
Amarillo, 8% AA, 30 minutes 0.25 oz (7.1 g) 4.3 IBU
Cascade, 7.5% AA, 30 minutes 0.25 oz (7.1 g) 4 IBU
Centennial, 8.3% AA, 30 minutes 0.25 oz (7.1 g) 4.4 IBU
Amarillo, 8% AA, 15 minutes 0.25 oz (7.1 g) 2.1 IBU
Cascade, 7.5% AA, 15 minutes 0.25 oz (7.1 g) 1.9 IBU
Centennial, 8.3% AA, 15 minutes 0.25 oz (7.1 g) 2.1 IBU
Amarillo, 8% AA, 5 minutes 0.25 oz (7.1 g) 1.4 IBU
Cascade, 7.5% AA, 5 minutes 0.25 oz (7.1 g) 1.3 IBU
Centennial, 8.3% AA, 5 minutes 0.25 oz (7.1 g) 1.5 IBU
Cascade, 7.5% AA, 0 minutes 1 oz (28.3 g) 0 IBU
Chinook, 11.5% AA, 0 minutes 0.50 oz (14.2 g) 0 IBU
Amarillo, 8% AA, Dry hopped 2 oz (56.7 g) 0 IBU
Amarillo, 8% AA, Keg hopped 2 oz (56.7 g) 0 IBU
YEAST Attenuation
Wyeast 1026 British Cask Ale 211B Cells 75.00%
Brewer’s Choice™ Wyeast Nutrient Blend, 15 minutes 1/2 tsp (2.2 g)

Mash at 154 °F (67.8 °C) with a grist ratio of 1.25 quarts per pound for 60 minutes. Treat the mash water with 2.3 g of gypsum and 1.5 g of Calcium Chloride. Treat the boil water with 1.6 g of gypsum and 1.1 g of Calcium Chloride.

Ferment at 64 °F.

Process

I used a gallon of boiling water to preheat my mash tun. I brought 3.95 gallons of local well water to 169 °F. After draining the preheat water, I added the mash water and mixed in the crushed grains (at 60 °F) and the mash salts and closed the mash tun. After 10 minutes the temperature stabilized to 154 °F. After 1 hour, I infused an additional 3 quarts of boiling water. This brought the mash temperature to 158 °F before I vorlaufed and lautered. I batch sparged with 3.5 gallons to collect 7 gallons of 1.050 wort. I added the boil salts and started to boil the wort.

Once the wort was boiling, I added the hops and yeast nutrient according to the ingredient schedule. At the end of the boil, I allowed the late hop additions to steep for 20 minutes with the flame off before starting the chiller.

Once the wort reached pitching temperature, I removed the chiller, started a whirlpool in the boil kettle, and allowed the trub to settle for 20 minutes before draining.

Once drained to the fermenter, I aerated the wort by shaking, then pitched three activator packs of yeast. Production dates and viabilities were: 10/5/10 (59%), 11/9/10 (83%), and 11/16/10 (88%). This should be approximately 261B cells. I set the fermentation temperature for 64 °F.

Four days later (Thursday), active fermentation was nearly complete. At this point I added 1 ounce of dry hops. I also began increasing the fermentation temperature by 1 °F per day to 68 °F and occasionally rousing the yeast.

Five days later (Tuesday), I added an additional ounce of dry hops.

After fourteen days of fermentation, I transferred the beer to a keg for carbonation, adding 2 ounces of hops.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.