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Brew Day! Yooper’s Oatmeal Stout

"The Con"

“The Con”

I prepared yesterday by purchasing my ingredients, getting my propane tank refilled, and buying 7 bags of ice.  The first thing I did was activate the “smack pack” of yeast that I used in this batch. It’s recommended to do so, 3 hours in advance of pitching. I’m brewing Yooper’s Oatmeal Stout, a recipe highly rated by several brewers and created by a brewer and moderator at the Home Brew Talk website. The recipe can be found at:   http://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/

The yeast is Wyeast British Ale II (#1335) and my batch is dated Dec 10th, so it’s very fresh!

Wyeast British Ale II (#1335)

Wyeast British Ale II (#1335)

It is supposed to supply 100 billion cells. The next step was setting up “The Con”. Basically, a table, a chair, the propane, burner, strike water and all the supplies/equipment…and a cup of coffee.

My local home brew supply shop was able to pretty closely duplicate the ingredients for me. I used 10 oz of Thomas Faucette Pale Chocolate Malt in place of the “Crisp”, Bairds 70-80L for the Caramel/Crystal Malt 80L, and Breiss for the 350 SRM Chocolate Malt. I also upped my Maris Otter to 8 lbs to satisfy my recipe builder program’s efficiency number estimate. (Brewer’s Friend) One other thing: I split my hops into 1 oz at 60 minutes and 1 oz at 30 minutes. Brewer’s friend estimated the IBU’s would be too high if I did 2 oz at 60 minutes.

For the process, I used the Brew in a Bag (BIAB) method that I have be doing since early last Spring. I heated my water to 159F and added my grains. I stirred to break up all the dry balls. My poor long plastic spoon needs to be replaced by a mash paddle! (Santa?) I turned off the burner and wrapped the pot with a blanket and a “space blanket” to try to maintain the temperature.

Wrapped for temperature retention.

Wrapped for temperature retention.

After 15 minutes, I checked the temperature and it had dropped to 154F. I gave the mash a burner boost, but overshot it up to 162F…rats!

Steeping grains, BIAB.

Steeping grains, BIAB.

I stirred constantly for a few minutes, but the temp wasn’t dropping very fast, so I added approx. 24oz of cold Culligan bottled water. I had the mash temp back down to just above the target 156F with 25 minutes to go in the mash. I wrapped it all back up again and it finished right on target. I hope the variation didn’t hurt too much.

I “tea bag” dunked & drained the grains a couple of times.

Tea bag dunk and drain.

Tea bag dunk and drain.

I also do a “modified sparge” that I have pictured in my journal before…I missed taking a photo this time. Basically, it’s a bottling bucket and tubing set up on a tall recycle container and I drain the water, in this case 1 gallon water at 167F, over the grains. The idea is to rinse additional sugars from the grains. Then I made sure the grains were well drained and squeezed out as best as I could, without burning myself. (I later added the grains to my compost container…I still have some in the freezer for making doggie treats.)

I checked the pre-boil specific gravity with my refractometer and it was 1.041…on target. I transferred the wort to the bottling bucket to measure the volume. It was right to the rim, which is 7 gallons.

measuring the pre-boil wort in a bottling bucket.

measuring the pre-boil wort in a bottling bucket.

I poured the wort back into the brew pot and re-lit the burner.

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The boil was good…added 1oz of Willamette hops pellets at 60 minutes got a vigorous boil going.

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I missed my 30 minute hop (also 1oz Willamette )addition by 5 minutes, but it shouldn’t be a big deal. Post boil SG was 1.066 amd the volume looked a little low, so I added 1/2 gallon cold Culligan bottled water and immersed the brew pot into an ice water bath.

Ice water bath to chill.

Ice water bath to chill.

I used 6 bags of ice and managed to get the temperature down to 72F in less than 25 minutes. A copper coiled wort chiller would be nice, though. (Uh…Santa?!) I checked the OG with both a hydrometer and refractometer. The hydrometer sample was 69F and the reading was 1.055. The refractometer was 1.056. After correcting the hydrometer reading for the sample temperature, the readings agreed at 1.056. I transferred the wort to a bottling bucket for primary fermentation and aerated it with oxygen for two minutes…

Hydrometer sample and oxygen stone aerator.

Hydrometer sample and oxygen stone aerator.

…and then pitched the yeast and sealed the lid.  The volume in the bucket appears to be about 6-1/2 gallons and is close enough to the top that I decided to go ahead and set up a blow-off tube, just in case. Now we wait for the yeast to start partying! According to the estimates, I’m almost dead-on the numbers. I should finish within about .05 of the ABV percentage projection.

Wort aerated and yeast pitched.

Wort aerated and yeast pitched.

When primary fermentation is done, I plan to split the wort and use 2 gallons to make a gingerbread version. Need to research those additions. I do plan to include some freshly grated ginger root. It really made a difference in my Scottish Samhain Pumpkin Ale, evidently. I had some guys at the local home brew shop taste it and the one I think has the most experience picked up on it right away. I assume the other componants will be ground ginger, ground cinnamon, vanilla (bean or extract?) … maybe some molasses? Not too much, though. It is fermentable and I found that a small amount really made a nice difference in a cider that I did earlier this year. Okay…updates as needed to follow!

Update: As of the next morning, there was no noticable activity. I sanitized around the lid and opened just enough that I heard some fizziness. I resealed the lid. By a few hours later, I could hear a regular chugging in the overflow liquid. So…things are good!

 

 

 

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Day 165 Bottling Scottish Samhain Pumpkin Ale…Finally!

Well, it took awhile…32 days to be exact. Yesterday, I finally got to bottle the Scottish Samhain Pumpkin Ale and, if I got the priming sugar right and all goes well, this has the possibility of being pretty amazing! It just seemed to want to keep going…so I let it. And it did drop by another point over the last 10 days. The hydrometer sample looks nice and clear and wound up at 1.014.

Hydrometer reading.

Hydrometer reading.

Looks great!

Looks great!

That makes the ABV 9.06%…definitely in the “imperial” range. Or is it “wee heavy” for a Scottish Ale? Anyway, the aroma is nice and the flavor is terrific! Thanks goes to “Billy Klubb” at Homebrewtalk.com for the base recipe for his Scottish Ale…awesome recipe! I chilled the hydrometer sample to evaluate (a.k.a. DRINK!) later and it is really good.

Chilled sample for evaluation.

Chilled sample for evaluation.

I used 3.50 oz of corn sugar to prime for bottling. The priming sugar calculator that I have had the best luck put it at 3.40 oz for a Scottish Ale at 2.1 volumes or 3.66 oz for a Winter Ale at 2.2 volumes…so I just split the difference and crossed my fingers. I racked from the bottling bucket that I was using as tertiary to a second bottling bucket with the priming solution, so  it would mix thoroughly.

Racking onto the priming solution. Nice color and clarity.

Racking onto the priming solution. Nice color and clarity.

The bottling went smoothly. The calculation on my estimated 4.85 gallons said I would get 52 bottles and I actually filled 50 bottles, so I was pretty close. Now, the excruciating wait to see how it does in the bottle!

Fifty bottles of beer...not on the wall, but who bottle conditions their beer on the wall?! That's just silly.

Fifty bottles of beer…not on the wall, but who bottle conditions their beer on the wall?! That’s just silly.

Bottling the Scottish Samhain Pumpkin Ale...finally!

Bottling the Scottish Samhain Pumpkin Ale…finally!

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