***(See Update at the Bottom)***
Last weekend, I brewed up a batch of beer with my father in law (official title: "Assistant Brewmaster").
Here's our recipe:
Malt & Fermentables
10 lbs Rahr Two-Row
12 oz. Belgian Caramel Pils
4 oz. Briess Caramel 120L
Hops
.75 oz Chinook Pellets 60 mins
.5 oz Chinook Pellets 10 mins
.25 oz Falconer's Flight Pellets 10 mins
.25 oz Falconer's Flight Pellets 5 mins
.25 oz Chinook Pellets 1 min
.25 oz Falconer's Flight Pellet 1 min
Spices
A Tiny Amount of Coriander and Grains of Paradise Thrown in Last Minute of Boil
Dry Hop
.5 oz Chinook Pellets
.5 oz Falconer's Flight Pellets
Total Bitterness 52.6 IBU
Yeast
Wyeast French Saison (3711)
Alcohol Content
6.0% ABV
Here are some pics from the brew day:
Heated 13.75 quarts of water to 165 degrees for the mash
Getting the grains ready to put in the mash tun
Transferred the water from the pot to the mash tun and mixed in the grain
The hops divided up by when they will be added to the boiling wort
We used Chinook and Falconer's Flight hops
Used a tiny amount of coriander and grains of paradise
While the grain was mashing for an hour at about 150 degrees, we heated up 22 quarts of water to 175 degrees for our sparge. After the hour of mashing was up, we added the sparge water to our sparge tank and started the run off. We ended up collecting about 6.33 gallons of wort for our boil.
The mash tun and sparge set up on my screened in patio.
We collected 6.33 gallons of wort and started the boil and added hops according to our recipe
Added Irish Moss with 15 minutes left in the boil. This helps produce a clearer beer
Close up shot of some hops we used
After an hour boil, we used a wort chiller to chill the wort down to 80 degrees
After putting the chilled wort in our fermenter, we added our French Saison Yeast
Original Gravity was supposed to be 1.050, we got 1.054. Nice and efficient!
Brew day is done. The reward is a glass of our previous batch: Saison
The beer started fermenting within 24 hours, and the air lock is still bubbling away 6 days later. It's starting to slow down though. The fermentation temp was about 70-72 degrees the first few days, and I let it slowly creep up to mid 70's. I will wait another week or so and then transfer the beer off the trub, and into the secondary fermenter where we will add our dry hops. Stay tuned for an update on this batch!
I transferred the Belgian IPA to the secondary fermenter on Thursday night. I added 1/2 oz. each of the Chinook and Falconer's Flight Hops for the Dry Hopping. I took a gravity reading with the hydrometer and it read 1.004. This means the alcohol percentage of this beer will be approximately 6.7% ABV.
***Update***
Bottling Day was Thursday, September 1st. We sampled it and tasted really good! We used all 12 oz. bottles, with the exception of one 22 oz. We ended up with 40 12 oz beers and 1 22 oz beer. Gravity still read 1.004, so official ABV is 6.7%. Here are some pics from bottling day.
Cheers!
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