January 24, 2011

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Small Batch All-grain – Am. Amber #1

by admin
Categories: 10B, All-grain, Competition Results, Mash Techniques, Recipes
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With all of the holidays coming and going along with the increased needs of work and home, it’s been a bit harder to hide out in the garage for half a day firing up the old brew rig.

So, I put together a small 2 gallon mash tun (found it discounted at Target too) and got myself a 5 gallon steel stock pot.

The mash tun uses a steel braid for the manifold connect to each end of a T fitting similar to this build.  I planned to batch sparge and estimated a maximum amount of grain at around 4.5lbs.  Mixing that grain bill with about 6qts of water was a pretty tight fit.

Here is the recipe I used for my inaugural batch:

Batch Size: 2.50 gal
Boil Size: 3.96 gal
Estimated OG: 1.047 SG
Estimated Color: 12.5 SRM
Estimated IBU: 38.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
————
Amount        Item                                      Type         % or IBU
4.00 lb       Pale Malt (2 Row) UK (3.0 SRM)            Grain        91.32 %
0.25 lb       Caramel/Crystal Malt – 80L (80.0 SRM)     Grain        5.71 %
0.13 lb       Special B Malt (180.0 SRM)                Grain        2.97 %
0.35 oz       Magnum [10.00 %]  (60 min)                Hops         26.1 IBU
0.20 oz       Cascade [5.50 %]  (20 min)                Hops         4.5 IBU
0.20 oz       Pacifica [5.50 %]  (15 min)               Hops         3.7 IBU
0.20 oz       Cascade [5.50 %]  (10 min)                Hops         3.0 IBU
0.20 oz       Pacifica [5.50 %]  (5 min)                Hops         1.5 IBU
0.20 oz       Cascade [5.50 %]  (0 min) (Aroma Hop-SteepHops          -
1 Pkgs        Irish Ale (White Labs #WLP004)            Yeast-Ale
Total Grain Weight: 4.38 lb
—————————-
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 5.48 qt of water at 161.4 F     150.0 F

Even by preheating the mash tun with boiling water, I still came in under my mash temp by 5 degrees F.  So, this one will come out a little light in the body and dry.  Hopefully it won’t be too out of balance.

I also came in under volume which I’m attributing to a higher vaporization rate on the stove-top (wider surface area of liquid in this pot) as well as some absorption from the whole lead hops I used for the late additions.

Initial volume ~2gallons at 1.060 O.G.

-chuck

02/09/2011 – Kegged tonight.  Very rich tangerine hop aroma.  Didn’t taste it tonight but will post notes after it carbs up.

03/13/2011 – Received Gold (Score: 35.5) in American Ambers at the 2011 Peach State Brew Off



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