Happy the next day of the Christmas. Today is the day for my 2nd batch. I gave a name for it as 'Bush de noel', because it's going to be a robust porter(Partial mash with extracts.) and I'm gonna make it on the next day of the holiday.
Here's a recipe.
Briess Porter LME(1.5kg)
Briess sparking amber DME(250g)
Briess Black malt(100g) This is a special malt to steep.
East Kent Golding(28g for 60mins, 14g for 10mins)
and Safale s-04 dry yeast.
Sanitize every equipment with a no rinse sanitizer.
Boiling water in a small pot to sanitize a boiling bag.
Prepare a 5 liters big pot, boiling water until it reaches the point of 65~70 degrees(Celsius). Steeping special malts in the boiling bag for 30 minutes. Steeping process is faster than I thought to be. Water is dark now. Heating for five minutes, the temperature increases for five degrees with my home stove.
Boiling water again up to 100 degrees, put hops according to a hopping schedule. Smell hop pellets, it smells fresh, delicious and has its characteristic odor. I think it's not the first time to smell like this but fail to compare the right one.
Add LME and DME. Forget to warm up the container of LME. It really takes a time to scrape out completely. Steam of boiling water wastes a small amount of DME. It's sticky.
Stir the wort with a silicon spatula. The end tip of the spatula was melted a little. (My bad, mom)
Chill the wort. Mineral water bottles put in a fridge an hour ago is not cool enough. (Let them stay in a fridge a day next time.) Move a fermenter bucket into another large bucket, add more cool water and four of ice packs. An hour later, the temperature dropped from 30 degrees to 22 degrees.
Check OG. It doesn't differ with the recipe that much. Good!
Taste a young beer. It really bitter and smell sugary because of LME. Stir the wort severely with a whisk like a crazy person. What's next? Pitching the yeast. It is time to show some fermentation magic. God of yeasts, please give me a beer with a thick head this time.
Boiling water in a small pot to sanitize a boiling bag.
Prepare a 5 liters big pot, boiling water until it reaches the point of 65~70 degrees(Celsius). Steeping special malts in the boiling bag for 30 minutes. Steeping process is faster than I thought to be. Water is dark now. Heating for five minutes, the temperature increases for five degrees with my home stove.
Boiling water again up to 100 degrees, put hops according to a hopping schedule. Smell hop pellets, it smells fresh, delicious and has its characteristic odor. I think it's not the first time to smell like this but fail to compare the right one.
Add LME and DME. Forget to warm up the container of LME. It really takes a time to scrape out completely. Steam of boiling water wastes a small amount of DME. It's sticky.
Stir the wort with a silicon spatula. The end tip of the spatula was melted a little. (My bad, mom)
Chill the wort. Mineral water bottles put in a fridge an hour ago is not cool enough. (Let them stay in a fridge a day next time.) Move a fermenter bucket into another large bucket, add more cool water and four of ice packs. An hour later, the temperature dropped from 30 degrees to 22 degrees.
Check OG. It doesn't differ with the recipe that much. Good!
Taste a young beer. It really bitter and smell sugary because of LME. Stir the wort severely with a whisk like a crazy person. What's next? Pitching the yeast. It is time to show some fermentation magic. God of yeasts, please give me a beer with a thick head this time.
No comments:
Post a Comment