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| Marshall Mashing |
When one of my best friends asked if I would brew a beer for his wedding, I was immediately honored and of course said yes. I've know Marshall for almost 3 years ever since the first club meeting at AHP way back in 2010. We we both pretty early in our brewing careers looking to collect some feedback on some of our ordinarily beers. While I can't remember for the life of me what brought I'll never forget Marshall's. He called it Palate Wrecker and it was a big bastard of an IPA which he severed directly out of a 5 gallon keg keg he'd brought with him. I thought it was an outstanding beer and given my known affinity for hoppy beers it was clear early on we'd be a good match. It wasn't long before we started brewing a couple of beers together and enjoying even more.
For his wedding Marshall requested a "clone" my most infamous beers - Scott's BIG IPL a beer I have so far produced 6 times now (7 if you count the one I did at Karl Strauss) so by now I've got it pretty much down. The major problem I ran into was a lack of lager yeasts at the shop, I guess turnover on them has been low and someone recently bought most of his stock. I therefore I to make a starter with Saflager 34/70, while not ideal was really my best option.
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| Tucked in for the night |
At this point I've got working with Minute rice down pretty well. When getting ready to figure out my mash volumes and temps I remove the rice as well as about a half gallon of the strike water. To prep the rice I bring four quarts of water to a boil and add a pound of rice I then let it go for about 10-15 minutes while I finishing heating the strike water to temperature. Once all is said and done I add about after the strike water, the grain, the other half of the strike and finally the entire pot with the rice and water and stir it till everything is incorporated. I'm pretty sure I need to work a little more on the extract potential on of the rice as I think I'm not hitting gravity correctly because of it.
I had a couple of problems with the sparge, First was Marshall accidentally disconnecting the tube from the false bottom. It was pretty obvious as the first vorlauf was entirely grain. The other was a stuck sparge caused by compression around the false bottom, the root cause could either be double milling the grain (which I've done on every batch) or the rice. Or something else entirely.
Personally I think it's going to be a great batch and can't wait to try it in April.
Cheers
-SNB
Marshall's Matrimonial IPL
Double IPL
Type: All Grain Date: 2/11/2013
Batch Size (fermenter): 5.00 gal
Brewer: Scott Bennett
Asst Brewer: Marshall Tipton
Boil Size: 7.28 gal
Boil Time: 75 min
Equipment: SNB Brewhouse (Keggle and Cooler)
Brewhouse Efficiency: 66.20 %
Fermentation: Scott's IPL Lager
Beer Profile
Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 9.0 %
Bitterness: 85.1 IBUs
Est Color: 7.3 SRM
Ingredients
Grain
9.00 lb Pilsner (2 Row) Ger (2.0 SRM)
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM)
0.50 lb Victory Malt (25.0 SRM)
1.00 lb Minute Rice (1.0 SRM)
Hops
0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort 75.0 min
0.50 oz Simcoe [13.00 %] - First Wort 90.0 min
0.50 oz Centennial [10.00 %] - Boil 17.0 min
0.50 oz Simcoe [13.00 %] - Boil 17.0 min
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 7.0 min
1.00 oz Centennial [10.00 %] - Boil 5.0 min
Dry Hops 14 Days Prior to Kegging
1.00 oz Amarillo Gold (Dry Hop)
1.00 oz Simcoe (Dry Hop)
1.00 oz Cascade (Dry Hop)
1.00 oz Columbus (Dry Hop)
Yeast
4.0 pt Starter Saflager Lager (DCL/Fermentis #W-34/70)
Other
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
5.00 g Calcium Chloride (Mash 60.0 mins)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins)
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 tsp Yeast Nutrient (Boil 15.0 mins)
Mash Profile
Mash In Add 4.34 gal of water at 159.1 F 148.0 F 75 min
Sparge Step: Batch sparge with 2 steps (1.06gal, 4.04gal) of 168.0 F water
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