I haven't brewed - mead, beer, or other - in quite some time, so I don't know where my brew log is at the moment. I'll use this thread as a surrogate.
I've had some grain in my freezer for the past half year and have been thinking about what to do with it the last couple weeks; ended up brewing it tonight. The plan was for this to be a strong, but otherwise middle-of-the-road beer, not supposed to be anything fancy, just alcoholic, delicious, and heartening.
Recipe:
3 lb Maris Otter malt
1.5 lb rye malt*
1 lb Munich malt*
3 lb Briess light dry malt
18 g (0.66 oz) Magnum hops
56 g (2 oz) East Kent Golding hops
11 g Safale-US04 rehydrated in Go-Ferm
IBU ~60
OG 1.052
Procedure:
Heated 6-6.5 gal water in my kettle; added the crushed grain into the brew bag and into the kettle water at ~100F and then brought the temp up to ~153F.
Let sit for an hour, checking the temp and applying heat every 20 mins to keep the temp around ~152F. Min temp: 149. Max temp: 156F.
Took most of the runnings from the grain bag and boiled in a separate smaller kettle. Was trying to caramelize this ~0.5 gal of wort, but it didn't reduce much, so probably just got melanoidin formation as opposed to caramelization.
Added 18g Magnum hop pellets in three doses over the course of ~2 mins at 0 mins into the boil.
Added >18g EKG hop pellets at 45 and 50 mins into the boil.
Added the rest of the EKG hops - ~20 g - in over the course of 55-60 mins into the boil (ie last 5 mins); also added the 3 lbs of DME to the boil.
This was intended to be a 'winter warmer' kind of beer. I was anticipating a higher gravity - based on some quick calcs, which I apparently messed up - so this is a bit over-hopped. I'm hoping since Magnum and EKG are relatively 'tame' hops, this won't be an issue. The wort smells and tastes good, so I have confidence it will be decent. We'll see.
* this grain has been in my freezer for almost six months, so I don't remember if it's 1.5 lb rye:1 lb Munich or vice versa.
I've had some grain in my freezer for the past half year and have been thinking about what to do with it the last couple weeks; ended up brewing it tonight. The plan was for this to be a strong, but otherwise middle-of-the-road beer, not supposed to be anything fancy, just alcoholic, delicious, and heartening.
Recipe:
3 lb Maris Otter malt
1.5 lb rye malt*
1 lb Munich malt*
3 lb Briess light dry malt
18 g (0.66 oz) Magnum hops
56 g (2 oz) East Kent Golding hops
11 g Safale-US04 rehydrated in Go-Ferm
IBU ~60
OG 1.052
Procedure:
Heated 6-6.5 gal water in my kettle; added the crushed grain into the brew bag and into the kettle water at ~100F and then brought the temp up to ~153F.
Let sit for an hour, checking the temp and applying heat every 20 mins to keep the temp around ~152F. Min temp: 149. Max temp: 156F.
Took most of the runnings from the grain bag and boiled in a separate smaller kettle. Was trying to caramelize this ~0.5 gal of wort, but it didn't reduce much, so probably just got melanoidin formation as opposed to caramelization.
Added 18g Magnum hop pellets in three doses over the course of ~2 mins at 0 mins into the boil.
Added >18g EKG hop pellets at 45 and 50 mins into the boil.
Added the rest of the EKG hops - ~20 g - in over the course of 55-60 mins into the boil (ie last 5 mins); also added the 3 lbs of DME to the boil.
This was intended to be a 'winter warmer' kind of beer. I was anticipating a higher gravity - based on some quick calcs, which I apparently messed up - so this is a bit over-hopped. I'm hoping since Magnum and EKG are relatively 'tame' hops, this won't be an issue. The wort smells and tastes good, so I have confidence it will be decent. We'll see.
* this grain has been in my freezer for almost six months, so I don't remember if it's 1.5 lb rye:1 lb Munich or vice versa.
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