This weekend we decided to take our second foray into all-grain brewing with the creation of an oatmeal stout. The Snowy Sailboat Stout was brewed on the same weekend we moved a 13' catamaran and got the season's first significant snow accumulation. And now for the brew...
We began with the following ingredients.
.5 lb crystal malt
.5 lb black patent malt
7.5 lb British 2-row pale malt
3 oz roasted barley
.5 lb flaked oats
1.3 oz Kent Goldings hop pellets
1 tsp Irish Moss
Irish Ale 1084 Wyeast Labs Liquid Yeast
6 gallons of bottled water
2.5 gal of water brought to 165° and grains were added. The mixture was stirred to remove clumps of grains and brought back to 165°. This was then covered and steeped for 45 minutes. After 45 min, the mash was transfered to a plastic bucket with false bottom and sparged with ~3 gallons 165-170° water. This was done in a fast sparge style instead of the more traditional (and recommended) 60 min slow sparge process (hey, we're new at this and learning as we go). .5 gal of water was added to wort to bring it to ~5.5 gallons. The wort was returned to the stove and brought to a rolling boil. At the point when the rolling boil was achieved, ~1.3 oz Kent Goldings hops were added. After 45 min, 1 tsp. Irish Moss was added. After 60 minutes at a rolling boil, the wort was chilled to ~70 degrees and transfered to a glass carboy. The Irish Ale yeast was pitched. The yeast had begun fermentation (albeit slowly) by the next morning, approximately 7 hours post-pitch.
Lesson's learned after the fact:
We should have transfered the mash to the lauder tun slowly by scooping it and gently pouring it.
We should have collected the wort until it ran relatively clear into the brew kettle and recirculated it through the lauder tun.
2 comments:
Yeah, and the fermentation is going slowly at the balmy 42deg its kept in.
We should research the effects of the speed of primary fermentation.
hmm... yeah, this has been in the primary for over a month now. I wonder how it is going to be?
Post a Comment