Where oh where have I been!? The poor brewery has been standing cold and unused now for months! I blame my new job and the 23 8 year olds now under my care each day as I begin my first year teaching in the classroom. To say I have been overwhelmed by work would be an understatement. Thank the gods for long holidays when I can dust off the refractometer, get a yeast starter going and brew some beer!
If you haven't heard of Mike "Tasty" McDole, you are missing out on learning from one hell of a brewer!
Tasty is a regular of the shows on The Brewing Network, he's won many awards including being a Sam Adams Longshot winner and this beer, Janet's Brown, has been a pro-am entry with Russian River. Tasty knows his stuff and it shows in his recipes. (I've not tasted his beer myself but hope to one of these days) This recipe, from Brewing Classic Styles has become one of my favorites after brewing it earlier this summer.
This is also the first recipe I've put into the new-ish Beersmith 2.0 and I'll be inputting tasting notes there and tweaking the recipe as I see fit.
14.5 Gallons H2O through filter and in boil kettle
Steeping Grains in at 1PM @170F
(Too much water in kettle! Spilled around 1 gal due to grain displacement)
Grains out at 1:30PM, flame on!
Sarge grains w/7cups near boiling h20 in bucket and added liquid back to kettle
Boil at 2PM, added extract..more spill-over
Plan is to increase boil time and concentrate wort a bit before adding 1st hops.
3PM Kettle level at 13Gal, big mess below =p
Hop additions hit almost right on. 15min addition was a little late.
OG: 1063 (low due to boil overs??)
FG: 1020 (higher than expected. Possibly due to cold fermentation. I had started the carboys in a cold water bath but ambient in the basement kept the carboys too cold with no evidence of fermentation. I removed them after @24 hours and they warmed up and cranked along but there was probably some yeast shock.)
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