Now we can call ourselves brewers!
J’s 10 lb Honey Nut Oatmeal Brown
Well, we’ve finished our first full grain, and we’re calling it the Ten Pound Brown. There was a lot to get done. We all recovered from Kazapalooza the night before and finally got into swing of things for round two of the Birthday festival around 3. Jason and Chuck did a quick equipment check to see what we still needed to get the Keg Kettles up and running then jetted to the Hardware store to get it taken care of. Matt got cranking on the Brats, and I started up a the Rasberry wheat kit as a warmup. With the newly completed (and ass kicking) kettles, we built up the three tiered tower of brew, got the counterflow chiller working, and were ready to go.
Things started off a bit rocky. It’s important to note that you need to heat the water up BEFORE you add it to the grains, but we expected mistakes the first time through, and it was an easy fix. We’ll need to stir the grains more often in the future. The brewmometer picks up pockets and won’t change, and we ran into a lot of uneven heating. I think it worked to our advantage, though, because the unevenness made up for a lot of me not having locked down temp control yet, and we ended up with sweet tasting wort that should turn into a damn fine beer. Check out the rest below…
Ten Pound Brown Ale
Brewing Method: All Grain
Batch Size: 10
Original Gravity: 1: 1.062 @ 77° 2: 1.047 @ 80°
Final Gravity: 1: 1.026 @ 76° 2: 1.021 @ 77°
Alcohol Content: 1: 4.76% 2: 3.51%
Total Grains: 25 lbs
Hop IBU’s: 29
Boiling Time: 90
Primary Fermentation: days @ degrees F
Secondary Fermentation: days @ degrees F
Grain Bill:
20 lbs Crisp Marris Otter
2 lbs Golden Naked Oats
2 lbs Briess Special Roast
1 lb Chocolate Wheat
Hop Bill:
2oz Cascade 60 min
2oz Saaz plus Irish Moss 10 min
Additives:
2 1/2 lbs California Orange Blossom Honey
1/2 lb Dark Brown Sugar
Yeast:
2 Wyeast American Ale smack packs
Attempted Mash Schedule:
Acid rest-10 minutes @ 105F
Protein Rest-15 minutes @ 122F
1st Saccarification-15 minutes @ 135F
2nd Saccrification-90 minutes @ 152F
Knockout-170F
Sparge 30 minutes @ 170F
Rims system,dough in 7.88 gallons @ 114F
Brewers Notes:
Actual mash schedule:
15 min @110 – 125 with 4 gallons
90 min @ 145 – 165 (180) with 2+ additional gallons sparged w/ remainder of 14 gallons (lots of boil off), to produce 8 ½ (approx.) gallons of wort. Used 5+ gallons in first fermenter and added ¾ gallon water to 3+ gallons wort to produce lighter variety. Comparing tastes of light and dark versions will provide target specific gravities, so we can adjust sparge accordingly.
May 1st, 2006 at 2:09 am
I have good news and bad news a day later.
First the bad news. We may have lost the photos
The batteries were going dead at the end of the night and after taking a photo of the spent grain bread I attempted to make the camera locked up. I had to pull the battery. Today I tried viewing the photos…and it said it could not read the card.
All may not be lost…I could still recover them on my desktop..I just didn’t have time to try it yet today. I’ll have an update later this week.
The good news.
My attempt at spent grain bread did not work very well since we didn’t have any bread yeast on hand. We tried some spare Burton Ale Yeast that was on hand…but alas it seems beer yeast is not suitable for bread….maybe if you let it sit overnight and went for a sourdough type of thing..
However I did take a bag of grains home with me so that today I could try it properly. The first attempt was a VERY simple recipie:
http://www.weekendbrewer.com/Cooking/breadfromspentgrain.htm
This time I used a slightly more complex recipe that added some wheat flour and egg:
http://g_a_b_s.tripod.com/gabscookbook.html
The results are great. Amy and I are chowing down on the first loaf, the second just came out of the oven, and the last two just went in. This is more bread than we need, so I’ll take a loaf over to Matt tomorrow and anyone else who wants some give me a call! I still have enough grain to do 4-8 more loafs…and a recipie for a sourdough that sounds good:
http://www.ptialaska.net/~gbrady/pages/spentgrain.html
May 1st, 2006 at 2:26 am
Hey J - looks like you lost a closing bold tag up there in your recipie somewhere. I’d fix it for you…but I just managed to save the photos and am working on getting them uploaded…
When the photos are done they’ll be here:
http://jhitesma.smugmug.com/gallery/1417073
May 27th, 2006 at 3:01 pm
[…] The first 5 gallons of J’s 10lb brown went into the keg. This was the full strength batch which had no water added after the boil. It was tasting pretty good but is still changing rapidly from week to week. As strong as it turned out to be based on the OG reading I’m not too surprised and expect it to take longer to settle. The other batch is still sitting in primary as J wanted to give it more time so the water added after the boil could assimilate better. […]
May 25th, 2007 at 10:28 am
The first batch indeed was stronger, so Batch number two is the 10lb Brown, and batch 1 shall now be known as the Border Porter!