![]() ![]() John and I have a good deal of fun picking beer styles and brewing them for the event. One of my favorite events of the summer is brewing beer for and attending my friend's crab and clam party, held just after the Fourth of July. I would have liked to seen it get below 30, but a 70% attenuation on this size beer is not bad. FG was measured at 1.034, which gives a 69% apparent attenuation and an ABV of 11.3%. Since there will be a lot of activity that will generate heat once fermentation kicks off, the setpoint was set low to keep the temp from spiking.Īctivity kicked off in the carboy in less than 48 hours after pitching yeast.ġ1/24 - Racked the beer into a sanitized keg for aging. Pitched the 2.5 packets of hydrated yeast (hydrated in 2 cups of 90° F pre-boiled water) into carboy and placed the setpoint of the fermentation fridge to 64☏. Eighth collaborative session brewĪeration was accomplished via an oxygen tank and diffusion stone, run for 60 seconds.īeer was about 59° F after aeration. OG: 1.118 (target: 1.012 without sugar additions)īrewhouse Efficiency: 60% (dropped to accommodate lower efficiency with big beers)Ģ.0 lbs Extra Light Dry Malt Extract (DME)Ġ.50 lbs Flaked Oats (instant quick oats)ģ.1 oz Newport Pellet Hops (9.8%) at 75 minutesĠ.3 oz Centennial Pellet Hops (10%) at 10 minutesĠ.6 oz Palisade Pellet Hops (7.5%) at flame outĠ.4 oz Styrian Goldings Pellet Hops (5.4%) at flame outĠ.4 oz Williamette Pellet Hops (5.5%) at flame outĢ.5 packets (11g per packet) of US-05 dry yeast, hydrated before pitchingīatch sparged to get 7 gallons in the brew kettleīrewed on 11/3/13 by the Wallace Brothers. The notes will be updated as the beer continues to ferment, aged, and be tasted.īatch Size (Gal): 5.0 (6 gal left in the kettle, 5 gal in the carboy) However, it was yet another good Lug Wrench Collaborative Brew Session that kept us on our toes.īelow are the notes and recipe for the collaborative imperial stout. We'll try to put up a separate post on this beer shortly.Īt the time this post's writing, it is obviously too early to tell how well the beer will turn out. This second beer, which was hopped in the direction of an American Stout, had an OG in the 1.065-70 range. After the primary boil kettle was full, we ran another 3 gallons of hot water through the mash tun into a smaller kettle that could be boiled in on the kitchen stove. To make the brewing session a bit more "special", because of the large amount of grain we used and the assumed low efficiency, Tom and I decided try making a second beer via a partigyle method with the mash. ![]()
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