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Brew Day! National Homebrew Day! Big Brew Event!

Let's Brew!

Let’s Brew!

Today was National Homebrew Day and I celebrated by brewing at Atlantic Brew Supply’s “Big Brew” event in the Raleigh Brewing Company’s brewery. The recipe I chose is a Saison called Legends Never Die and the 1/2 price deal came up to just over $15 for a 5 gallon recipe. As has been usual for awhile now, I used the Brew in a Bag (BIAB) method. The grain bill is North Carolina sourced, the yeast is Belle Saison, and the hops are an ounce of Cascade @20 minutes, a half ounce of Nugget @ 10 min and again @ 5 min. A final 1 ounce dry hop addition is done at secondary fermentation for 10 days.

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

Raleigh Brewing Company/Atlantic Brew Supply Big Brew

The brewing process went pretty smoothly. The brewery hot water was already above 130F, so strike water reached temperature quickly. As usual, I went over my target temperature for mash in, but I added a little cold water and got it right within a few minutes.

My stuff.

My stuff

I did a mash-out this time to 172F for 10 minutes and sparged with 2 gallons of the brewery hot water.  When I was ready to boil, it seemed to be taking a little time, so I started making some notes…next thing I knew, I had a little boil-over. On the plus side, it provided a pretty clean break and I had a nice boil for the rest of the time.

Ready to boil

Ready to boil

I did get a little pop while stirring and got a mild burn on my right hand. It really only hurts when exposed to steam or warm water. I have found that stirring enough to create a whirlpool in the wort while it’s boiling, creates these pops of hot wort that can splash out of the kettle. I used my refractometer to check the specific gravity (SG) and is a little under the projected 1.063…I got 1.058. I’m good with that for my original gravity (OG). A friend had to add a pound of DME (Dry Malt Extract) to get to 1.060, so I don’t feel too bad.

After the boil, I used one of the brewery’s wort chillers and brought the temperature down to about 72F…took about 15 minutes or so. Then I siphoned the wort into my plastic carboy, aerated it with the oxygen cannister for about two minutes, and then pitched the yeast.

Done! Time for clean-up.

Done! Time for clean-up.

Clean up went pretty quickly and I strapped my carboy into my van for the trip home. Done! I arrived at the brewery at 9 a.m. and left right at 2 p.m. Five hours on the button.

Strapped in for the ride home. Click it or Tip it!

Strapped in for the ride home. Click it or Tip it!

I checked on the carboy around 7 p.m. and didn’t see much action, but it looked okay. An hour later, the krausen had literally created a layer on the top of the wort that was about a finger thick!

Belle Saison yeast is a monster!

Belle Saison yeast is a monster!

Time to install a blow-off set-up, before it fouls the airlock!

Blow-off set-up installed.

Blow-off set-up installed.

And it’s time for some Aleve. Happy National Homebrew Day!

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Day 110 Bottling Major Nelson’s IPA

Major Nelson's IPA

Major Nelson’s IPA

Okay, so I bottled Major Nelson’s IPA today. This is my second all-grain Brew in a Bag (BIAB) beer. This was the “unnamed IPA” recipe from Atlantic Brew Supply for The National Big Brew on May 3, 2014. My name was runner up to “No Way Jose IPA”. I’m sticking with mine.

This IPA includes Falconer’s Fight, Cascade and Simcoe hops and features a Nelson Sauvin dry-hop. The yeast is Mangrove Jack West Coast. The OG was 1.058 and the FG is 1.012, so that yields an ABV of 6.04%.  Based on Northern Brewer’s online priming sugar calculator, I added a tad over 93 grams of corn sugar mixed with about 12 oz of hot, bottled water. The calculator tool called for 93.86 grams, but my scale doesn’t do decimals. Anyway, I made sure it was well dissolved and thoroughly stirred in to my estimated 3.8 gallons of beer to be bottled. I wound up with 40 12 oz bottles. That’s 3.75 gallons. And I did have about a half a bottle left over, so I pretty well nailed the volume with my estimate. I hope that translates to a perfectly carbed IPA! I am encouraged by the aroma, flavor and color. The recipe says to age 30 days. I’m looking forward to it! I’m betting this will be great on July 4th…so I put American Flag crown caps on this batch.

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Day 103 The National Big Brew Day & Racking Tepache

 

National Big Brew group toast!

National Big Brew group toast!

The day started out early with getting to the local brewery by 9 a.m. to set up for The National Big Brew event. I did my second BIAB all-grain brew. This beer has some interesting hops: Cascade, Simcoe, Falconers Flight and dry hopping with Nelson Sauvin. There was not a name for this beer, so they had a naming contest. I think mine was the runner up, but I’m going with it anyway: Major Nelson IPA. I love the camaraderie and access to a wort chiller…easier than the ice bath! I was one of about 5 or 6 brewers set up inside the brewery. It was a nice day and  many brewed outside, but it was hot out there!

The Outsiders.

The Outsiders.

New for this brew, my brew buddy let me use her aerator gizmo to aerate at the end…much more effective than rocking and swirling. The process went smoothly…no surprises.

BIAB set up for Mashing in.

BIAB set up for Mashing in.

I started off with a little over 5 gallons of water and, after the saccharification step and mashout, I added 2 gallons for the boil. After the boil, my OG was 1.058 and I did not top off. I wound up with about 5-1/4 gallons anyway…sweet! The recipe estimate for the OG was 1.066 (but their actual was 1.046, so I’m happy with where I would up. I’m estimating that my FG will be around 1.010 with a 6.3% ABV.  Lets see how it turns out!

In line for using the wort chiller...I'm next!

In line for using the wort chiller…I’m next!

Boiling!

Boiling!

I pitched the yeast, a Mangrove Jack West Coast, at 3 p.m., when I arrived home. I did not rehydrate it first…I have been told that it doesn’t really do much other than maybe speed up the fermentation kick-off a little. As of 8 p.m., I’m not seeing any action yet, but I am confident it will happen; probably overnight.

Draining the pineapple (using my BIAB bag)

Draining the pineapple (using my BIAB bag)

After cleaning up from my beer equipment, I checked on my Tepache. The level of fermentation was looking pretty good, so I strained the pineapple skins and core out and I sanitized a one gallon carboy. I added a 12 oz bottle of room temperature Strawberry Blonde Ale to the carboy and added the tepache liquid to it.

Tepache, racked for a couple more days, with a beer.

Tepache, racked for a couple more days, with a beer.

The brewer/fermenter in me said,”Airlock that baby!” So I did. By 8 p.m., I had a nice foam on the top and it looks like a little action in the airlock. This doesn’t have to ferment way out…probably just another day or two. If I decide to bottle any (it would only be around 6 or 8 bottles for all of it), I would definitely need to pasteurize, to avoid bottle bombs There’s going to be a LOT of residual sugar. I’m really enjoying this little experiment!

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