Kegged

Gravity: 1.007 at 66° = 1.008
Estimated alcohol by volume: 5.5%

Proto brew is very dry, perhaps to be expected from the completeness of fermentation. Not much sugar left in this brew!

Racked

Racked the amber ale to the carboy today. The rate of fermentation peaked at about 146 ppm on Tuesday morning. Gravity at racking was 1.008, the lowest I've seen, putting the estimated alcohol by volume at 5.5%.

Amber Ale (Full Grain)

Brewed my first full-grain batch yesterday!


Amber Ale recipe from Bob's Homebrew Supply:

8.5 lb. Gambrinus 2-row
1.5 lb. Munich malt
1 lb. 40 L Crystal malt
1.5 oz. Chocolate malt

12 AAU Centennial hops (60 min.)
0.5 oz. Centennial hops (last 5 min.)

Single step infusion mash at 152-154° F for 60 minutes

1028 London ale or 1968 Special London ale yeast


Used 2 oz. 11% AAU Centennial (2/3 boil, 1/3 finish) and 1028 London ale yeast for this batch

Dead space below false bottom of mash tun: 4.5 quarts

Mash water quantity: 11.1 lb. grain X 1.25 quarts/lb. + 4.5 = 18.375 = ~ 18 quarts water for mash

Water to grain ratio: 18 / 11.1 = 1.62 quarts/lb.

Strike water temperature:
Tw = (.2/r)(T2-T1)+T2
Tw = (.2/1.62)(153-70)+153
Tw = 163° F

Sparge water quantity: 1.5 X 13.875 quarts = 20.8125 = ~ 21 quarts

Total water needed: 39 quarts


2:00 Begin heating water.
2:50 Dough in. Temperature right at target range.



3:52 Begin lautering and sparging
5:10 Start boil



5:50 Boiling
6:07 Hot break, add boiling hops



7:02 Add finishing hops
7:07 Stop boiling, begin cooling
7:42 78°; begin transfer to fermenter
8:15 Pitch yeast

Gravity of wort before boil: 1.040 at 65° = 1.041
OG: 1.050 at 68° = 1.051


4 ppm, 67° as of about 8:00 this morning

Parisienne Porter

Robert and Ken stopped by yesterday for the unveiling of the latest batch. Because Robert is leaving today for a vacation in Paris, the name "Parisienne Porter" emerged for this batch. It's a brew I think Paris would be pleased to be associated with -- dark but not heavy; crisp and fresh. Eminently quaffable.