Header Image

Tuesday, October 11, 2011

Brewdemo and Scott's Session Series 4: DG's Mild

On Sunday I did a extracting brewing demo at Addison Homebrew Provisions.  I planned it with Eric several months before but it took me a long time to figure out what I wanted to brew.

I toyed around with a bunch of ideas and tried to get some feedback on them. They included:
A Flemish red
A sour session over peaches
A viking porter
A session wheat (maybe open fermented)
A California Common over fruit (probably peaches)
An Old Man Winter

The biggest theme ended up being my desire to have some more session ales on the Crate.  

While flipping through the Stone book The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance that I got off of Amazon I came across the recipe for Lee's Mild and decided to give it a go.

Besides converting the recipe to extract the only change I made was to sub the Northern Brewer bittering hops with Columbus (which is a Northern Brewer Sub) and add some Cascade hops for flavor and aroma.  I still keep the IBUs very low.

Here is the recipe I ended up with

Scott's Session Series 4: DG's Mild
Type: Extract Date: 10/9/2011
Batch Size (fermenter): 5.00 gal
Brewer: Scott Bennett
Boil Size: 7.37 gal Asst Brewer: 
Boil Time: 60 min
End of Boil Volume 6.24 gal
Final Bottling Volume: 5.00 gal

Beer Profile
Est Original Gravity: 1.038 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.8 %
Bitterness: 29.2 IBUs
Est Color: 18.1 SRM


Extract and Steeping Grains
4 lbs 4.0 oz Light Dry Extract (8.0 SRM)
9.8 oz Brown Malt (65.0 SRM)
9.0 oz Caramel/Crystal Malt -150L (150.0 SRM)
3.2 oz Chocolate Malt (350.0 SRM)

0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
0.25 oz Cascade [5.50 %] - Boil 20.0 min
1.00 oz Cascade [5.50 %] - Boil 0.0 min

1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 tsp Yeast Nutrient (Boil 15.0 mins)

1.0 pkg Dry English Ale (White Labs #WLP007)

Steep grains in 1 gallon per pound of grain at 160 for 30 minutes

While finalizing some equipment I wanted to borrow from Eric he mentioned that his brew kettle was 15 gallons.  A light went off in my head and I decided to scale the recipe to 10 gallons to split batch. I love the concept behind split batch recipes and I wanted to do one on my own for a while. I choose to do 5 gallons to the recipe and for the other I would do a starter of my WLP670 strain and pour the fresh wort over some frozen peaches from whole foods that I would pasteurized and cool during the demo.

I overshot the temp on the steeping water which wasn't a problem as I showed the crowd hot to remove a gallon of the 180 water and replace with additional filtered tap water.

After the 30 minute steep we filled the kettle with 10 gallons of water and added the 8.5 lbs of DME which I had a volunteer stir until dissolved while I turned on the heat to start bringing the temp up.

At the start of the boil it looked like we were easily around 14 gallons wort ready to go.

I then put 3 lbs of frozen peaches in a separate pot to pasteurize.  I needed the small burner for this so I simulated running out of propane mid brew and carefully with more audience participation moved the main pot onto Eric's brew stand.

In total we boiled a little over 60 minutes

The measured original gravity corrected for temperature ended up at 1.042 SG

Here's the pics I took.

Crowd Shots
Two grain bags steeping in 2.5 gallons of water
Propane and my DME/Peach pot
Getting ready to boil, now that's a lot of wort
60 minute addition
Hops moved to the brew stand
Boiling away
Cooling down
Collecting some of the hot run off to clean up with later
I used a cooler filled with Ice water to help get the beer cooled down the rest of the way
Trub Island after the whirlpool
The peach version with WLP670
Inside the fermenting cube with a blow off
4 hours later another shot of O2
The next morning - that's why I use blow offs

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...