Recipe from Bob: Mack & Jack A.A. Clone
8 lbs. Alexander's malt extract
1 lb. light dry malt extract
8 oz. Crystal malt 40 L
6 oz. Crystal malt 120 L
14 AAU Northern Brewer boil 60 minutes
1 oz. Mt. Hood last 20 minutes
1 oz. Mt. Hood last 2 minutes
1098 British Ale yeast
1/2 oz. Cascade dry hop
Substituted 6.6 lbs. Breiss Golden Light malt extract for the Alexander's
Saturday 5/14
10:30 - Left for Bob's. Arrived at 11:00. Chatted for a bit about web sites, then hit QFC on the way home for spring water and ice.
12:45 - Began cleaning, sanitizing and boiling water. Boiled about 2.5 gallons of spring water on the kitchen stove, followed by a few Brita pitchers.
1:36 - Began steeping grains. Added to 1 qt. water at 168°, then placed in warm oven for 30 minutes.
2:15 - Started boil.
2:45 - Boiling; turned off burner and added extracts.
2:58 - Restarted burner, added Northern Brewer hops (before hot break - mistake)
3:04 - Boiling resumed
3:44 - Added 1 oz. Mt. Hood
4:04 - Added 1 oz. Mt. Hood
4:06 - Moved from burner to ice bath
4:36 - Transferred to primary fermenter
The boiling kettle felt pretty well cooled, but the water already in the primary fermenter was still a little warm from boiling earlier, despite having been sitting in a cold water bath. Took until about 5:25 to get the primary fermenter down below 80°, even though it was sitting in what was left of the ice bath. It was a very warm day, so that must have contributed to the slow cooling process. Went through three bags of ice quickly, could have used four or even five. Pitched the yeast about 5:30.
OSG: hydrometer read 1.040 at 78° = 1.042 corrected
Next time:
· Freeze some water in pop bottles for additional cooling ice
· Boil water the day before
· Wait for hot break before adding boiling hops
Sunday 5/15
When I got home from the Umphrey's McGee show at about 2:15 this morning, the brew was already popping like crazy! Checked on it at about 9:30 a.m. and the krauzen was starting to invade the airlock. Eventually the airlock vent holes became plugged and the pressure started to overcome the seal between the lid and the bucket. Surprising that the cork didn't blow out. Removed the airlock and covered the foam emerging from the open hole in the lid with plastic wrap. By evening, the blowoff finally began to settle down. Ceaned, sanitized and reinstalled the airlock about 8:15. Popping at 140 ppm.
