Pakman
Regular.
- Joined
- Oct 10, 2012
- Messages
- 225
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With the new temperature controller built it was time to try AG#1 - albeit BIAB as I still am limited in what equipment I have available. :hmm:
So I started of with 5Kg of Maris Otter pale malt in a bag and dunked it into 20 litres of water that had been brought up to pitching temperature in my urn and then left the STC-1000, with probe in the middle of the bag, to keep it at 68 degrees for 60 minutes. I then hoisted the bag out to drain back into the boiler before transferring it into a bucket, on top of a colander, and then sparging with about 8 litres to give me 25 litres at 1.040 after temperature correction.
I added 200gms of SDMA to bring the OG up and brought it to the boil before adding 50gms of Challenger hops. What makes you think I'm just using up what was left from HOB Lightning? :thumb: 60 minutes later and 20gms of Goldings were added along with 6 cloves and some thinly sliced fresh ginger. This is my attempt at a Christmas Ale. :wha:
Once the boil was completed I ran it into the FV whilst still hot and took the FG - 1.069 after correction. I then added more pre-boiled water to drop the FG down to approx 1.049 and ended up with about 18 litres which was left to cool overnight. It was at this point that I realised that I'd forgotten the Irish Moss. We'll have to see how well it clears, I may need to add some finings later.
In the morning it was still at 24 degrees so I pitched in the yeast I'd prepared in a starter bottle. It had been harvested from the last brew but was originally obtained from a local small brewery. :drink:
It's now ackling away under my desk as I sit an type this out. Sorry for the lack of pictures but I had the camera on the side but was too engrossed to do anything with it. :cry:
Having sampled the HOB Lightning from the conditioning barrel last night I think I'll be bottling that tonight. If all goes well, this latest brew will complete my Xmas stocks so I can brew for 2013 next :drunk:
Graham
So I started of with 5Kg of Maris Otter pale malt in a bag and dunked it into 20 litres of water that had been brought up to pitching temperature in my urn and then left the STC-1000, with probe in the middle of the bag, to keep it at 68 degrees for 60 minutes. I then hoisted the bag out to drain back into the boiler before transferring it into a bucket, on top of a colander, and then sparging with about 8 litres to give me 25 litres at 1.040 after temperature correction.
I added 200gms of SDMA to bring the OG up and brought it to the boil before adding 50gms of Challenger hops. What makes you think I'm just using up what was left from HOB Lightning? :thumb: 60 minutes later and 20gms of Goldings were added along with 6 cloves and some thinly sliced fresh ginger. This is my attempt at a Christmas Ale. :wha:
Once the boil was completed I ran it into the FV whilst still hot and took the FG - 1.069 after correction. I then added more pre-boiled water to drop the FG down to approx 1.049 and ended up with about 18 litres which was left to cool overnight. It was at this point that I realised that I'd forgotten the Irish Moss. We'll have to see how well it clears, I may need to add some finings later.
In the morning it was still at 24 degrees so I pitched in the yeast I'd prepared in a starter bottle. It had been harvested from the last brew but was originally obtained from a local small brewery. :drink:
It's now ackling away under my desk as I sit an type this out. Sorry for the lack of pictures but I had the camera on the side but was too engrossed to do anything with it. :cry:
Having sampled the HOB Lightning from the conditioning barrel last night I think I'll be bottling that tonight. If all goes well, this latest brew will complete my Xmas stocks so I can brew for 2013 next :drunk:
Graham
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:thumb: 
