Brewing my Christmas present batch of Nut Brown Ale. This kit is for a 5 gallon batch…a little daunting, but I’m going for it. I sanitized all my equipment and supplies and dove in. A couple little twists: the gift also included, on the advice of an experienced brewer, gypsum and Irish moss. Unfortunately, they were not included in the recipe instructions. After doing some research, I have decided to add 1 teaspoon of gypsum to the boil at 60 minutes and the Irish moss at 15 minutes. There was no direction to “sparge” the grain bag, but I decided to: 1 gallon at 170F after a 30 minute steep at 155F.
The boil started to go over after the liquid malt extract addition. I moved the pot off the heat and quickly cleaned a little spillage, moved it back on and added the gypsum and the 60 minute hops addition.
Waiting for the 15 minute mark as I write this. I went and bought 4 bags of ice this time before getting started, so I will be able to get the wort temperature down a little faster than last time. Back later….
Well, my digital thermometer crapped out. Back to reading the needle. Otherwise, the brew finished just fine. OG was 1.052@75F. Adjust to 1.053 for hydrometer calibration. Yeast rehydrated and pitched. Bucket aerated for 5 minutes and it’s ready to rock and roll.
I went to the brew shop today (Atlantic Brew Supply) and picked up ingredients for a batch of hefeweisse. I also picked up some tubing to make a blow-off for the nut brown ale. I’m going to attach to the airlock (remove top and insert and attach hose) and run it into a malt jug that is half filled with water, through a notched lid.
Since I have never done a 5 gallon batch before, I figure I’d rather be safe than sorry. I also picked up a small amount of untoasted American oak chips to drop in the Pineapple Tinker. Since I really only have a half gallon of Pineapple Tinker and I’ve read about people using 1 to 2 oz of oak in 5 gallon batches, I’m going to start with 1/4 oz. It doesn’t sound like much, but it looks like plenty and I don’t want to overdo it. I’m soaking them in a sanitizer solution now and will add them shortly. I plan on giving them about a 3 day soak in the pineapple melomel (fruit mead).