Homebrewers of Philadelphia and Suburbs
Club Brew with Karl & Lisa
14 December 1997
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Contributions
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Lisa & Karl, House, brew kettle, mash tun, propane burners,
and all the little bits and pieces.
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Ted Briggs, Durst and crystal malt, 10 gal kettle
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Joe Uknalis, Grain mill.
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Nancy and George of Home Sweet Homebrew donated a pound
of hallertauer hops.
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Peter Hecht, Carapils and Roast Barley
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There were more hops... Where did they come from?
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The rest of us pretty much contributed management
experience...
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Grain Bill
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30 Lbs Durst Pils
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5 Lbs Crystal 40
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1/2 Lb British Chocolate
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1/2 Lb Carapils
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1/4 Lb Roast Barley
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Brew Log
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30 second proten rest... Oops, forgot that step.
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5 minute enzyme rest at 160... Oops, how hot was that water?
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Ah... back down to 150 but the mash is a little thin (and
the lid is floating, but what the heck).
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Mashed 1 hour at 150.
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Heated the mash to 163 (or so) and started sparging with
180 degree water.
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Kevin burns his hand on the sparge water kettle.
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Collected first two gallons runnings in one pot for the
high gravity brew. SG around 1.08?.
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Split the rest of the runnings between two pots.
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Boiled each batch 75 min with 1oz Perle/8.2% and 1/2oz
Tettanger/4.5% (all pellets).
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Finished each bath with 8oz Hallertauer/3.4% (total 1lb)
for five minutes.
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Ted burns his hand on one of the boil kettles. I showed him
earlier how hard it was to turn off the gas valve from that
side with touching the kettle...
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Chilled down with Karl's cool garden hose counterflow chiller.
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Hi-grav batch at 1.094. Oops, who said we were making barley
wine?
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Lo-grav batch at 1.080. So much for low. I told you that was
a lot of grain for 10 gallons of beer.
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Pitched 1/2 qt Manayunk Lager Yeast all over the room. Ok,
that was pretty fresh yeast.
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Pitched a cup or so of yeast in each carboy.
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Topped them off to 6 gallons each. Final gravaties were
1.075 and 1.063 respectivly.
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Karl reports foaming out the airlock by morning.
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Karl also grabbed the final runings the next day as the
basis for a nice mild. Good job.
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Synopsys
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Nice medium amber color and malty flavor.
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Moderate hop bitterness. Could probably have gone even
more.
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Karl was extreemly gracious in letting us walk all over
the brewing equipment.
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The food was excellent.
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I'm not even going to mention the white elephant gifts.
In fact, don't even ask about the butt bank--Let's just
say I put my two cents in!
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Trust me on this on Peter! The #3 will make an excellent
future white elephant gift.