Sunday, April 21, 2013

Brew day: Dirty Fawcett amber ale

I should mention before I start: the Banquo's Pilsner is bottled, and hopefully will be ready to drink in a couple of weeks. Also, I'm sipping on the Garbage Pail ale (it had a much shorter turnaround) and it has turned into a very nice hoppy IPA.

I did have something different while brewing. Erin and I went through Niagara region yesterday, and stopped at Silversmith Brewing to pick up some of their fantastic Black Lager (it has become one of E's favourite beers-- apart from the fine products out of Mount Breithaupt, of course.) On a whim I also got a pair of growlers (at $5 deposit per.. ouch), one of which contained their Bavarian Breakfast Wheat.

So: Dirty Fawcett Amber Ale: a simple beer, Canadian 2-row with two full pounds of this Thomas Fawcett Amber malt that I recently acquired. Modest additions of Willamette hops and a clean-fermenting yeast. This will be a very malt-characteristic beer, and I need that. Need to learn what I'm dealing with since I've got SO MUCH OF THE DAMN STUFF. Likely I will give some away, because I don't expect to be able to stuff 2lb of it into every batch, and I have... 38lb more of the stuff.

Canadian 2-row and the dirty Fawcett.

Milling the malt with a Canadian Tire special.

Milled malt, prior to mash.

The same malt, spent after mash.

Recipe below the cut.

Dirty Fawcett Amber Ale
American Amber Ale
Type: All Grain Date: 21/04/2013
Batch Size (fermenter): 5.25 gal Brewer: Chris Klein
Boil Size: 6.86 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8gal) + Coleman Cooler
End of Boil Volume 5.86 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 75.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Amt Name Type # %/IBU
5.00 gal Distilled Water Water 1 -
4.00 gal Kitchener Water Water 2 -
9 lbs Pale Malt (2 Row) Canada (2.0 SRM) Grain 3 81.8 %
2 lbs Amber Malt (Thomas Fawcett) (50.8 SRM) Grain 4 18.2 %
1.10 oz Willamette 4.8% Pellet [4.80 %] - Boil 60.0 min Hop 5 18.9 IBUs
1.15 oz Willamette 4.8% Pellet [4.80 %] - Boil 15.0 min Hop 6 9.8 IBUs
1.05 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.15 oz Willamette 4.8% Pellet [4.80 %] - Boil 5.0 min Hop 8 3.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 5.8 %
Bitterness: 32.7 IBUs Calories: 178.9 kcal/12oz
Est Color: 12.1 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11 lbs
Sparge Water: 5.24 gal Grain Temperature: 40.0 F
Sparge Temperature: 168.0 F Tun Temperature: 40.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.75 qt of water at 174.6 F 152.0 F 60 min
Sparge Step: Batch sparge with 1 steps (5.24gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Mash temp was about 151 instead of 152. Rolled with that without correction. Substantial trub loss, so I deliberately took another .25 gal of mucky stuff to bring the batch up to 5.25.

No mash-out means setting a mash bed without much head room. That was a little problematic... maybe consider doing mash-outs as a matter of course now?

Beautiful spring day, even if it only got up to 5 degrees the sun was very warm. Erin blessed this brew day with her presence rednecking it up on the driveway with me.
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