boscobeans
Well-Known Member
BREWER'S BEST IMPERIAL NUT BROWN 3/31/2012
Brought 2.5 gallons water to 170 degrees. (Stopped heat).
Steeped the grains (In muslin grain bag) for 20 minutes.
4 ounces Caramel 80L
4 ounces Chocolate
8 ounces Victory
Placed grain bag into colander and sparged gently with 1/2 gallon 160 degree water.
Heat on and slowly added (pre-warmed) 6.6 pounds Amber LME
Stirring vigorously added the dry ingredients;
2 pounds Amber DME
8 ounces Maltodextrin
and brought to a rolling boil.
4 drops of anti-foaming agent added to boil.
Added 1 ounce Columbus Bittering hops 15.2% Alpha acid
Continued boil for 40 minutes.
Added 1 ounce Willamette Flavoring hops 6.0% Alpha acid
Continued boil for 15 minutes.
Added 1 ounce Willamette Aroma hops 6.0% Alpha acid
stopped boil after 5 minutes.
Skimmed off floating hops/break with sanitized strainer.
Set covered pot in sink with 10 pounds of ice and water to begin cooling.
ONCE OFF THE BOIL EVERYTHING THAT COMES IN CONTACT WITH THE WORT MUST BE AND WAS SANITIZED
Put 6 pound block of ice (purified water) and 2 gallons of very cold spring water into Cooper's (new Style) fermenter.
Poured semi-cooled wort into fermenter and adjusted the temp to 70 degrees F.
TOTAL VOLUME 23.3 LITERS
HYDROMETER READING 1.053
Pitched 1 package of dry Safale S-04 yeast.
Covered fermenter and placed 2 frozen chiller packs around it (Held in place with an Ace Bandage).
Covered fermenter with vented cardboard box (keeps out light and helps control temp).
"Temperature stayed stable at 69-70 degrees for entire fermentation"
Day 1. Krausen 6 hours later... Creamy beige 1 inch thick.
Day 2. Krausen 1 1/2 inches thick with splotchy dark islands and lighter cream color. (wort very cloudy- very little trub forming)
Day 3. Krausen 1 inch thick... Dark splotchy rafts (small islands.LOL). (wort getting darker-trub forming)
Day 4. Krausen 1/4 inch thick. Mostly small dark clear bubbles. (wort clearing-lots of trub settling in bottom of fermenter)
SG= 1.038
REMOVED COOPER'S KRAUSEN COLLAR AND REPLACED COVER.
(FERMENTER WALLS ARE CLEAN-NO RING LEFT FROM THE KRAUSEN)
HYDROMETER READING 1.038
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Day 5. Krauzen almost gone, is now very thin and made of clear small bubbles with a few creamy spots. Fermenter is clearing and trub is becoming more compact.
Day 6 Krausen gone. Surface has one or two small areas of tiny, dark clear bubbles.
SG= 1.019
Day 7 Same surface bubbles. trub more compact.
SG= 1.019
Day 8 FG= 1.019 Bottling in 12 oz glass Sam Adams bottles. 1 Coopers tab per bottle.
Day 17. Popped one open. Carbonation and head are fairly good after only 9 days at 65-68 degrees. At this point it is a cloudy brew as expected and should clear up a little as it conditions. Aroma is rich malty with a decent hop and nut background. Taste very smooth with just enough bitter to balance out the malt.. Very slight sweetness will probably dry out a little with conditioning.
Down to the cellar (62 degrees) for a couple of months
bosco
Brought 2.5 gallons water to 170 degrees. (Stopped heat).
Steeped the grains (In muslin grain bag) for 20 minutes.
4 ounces Caramel 80L
4 ounces Chocolate
8 ounces Victory
Placed grain bag into colander and sparged gently with 1/2 gallon 160 degree water.
Heat on and slowly added (pre-warmed) 6.6 pounds Amber LME
Stirring vigorously added the dry ingredients;
2 pounds Amber DME
8 ounces Maltodextrin
and brought to a rolling boil.
4 drops of anti-foaming agent added to boil.
Added 1 ounce Columbus Bittering hops 15.2% Alpha acid
Continued boil for 40 minutes.
Added 1 ounce Willamette Flavoring hops 6.0% Alpha acid
Continued boil for 15 minutes.
Added 1 ounce Willamette Aroma hops 6.0% Alpha acid
stopped boil after 5 minutes.
Skimmed off floating hops/break with sanitized strainer.
Set covered pot in sink with 10 pounds of ice and water to begin cooling.
ONCE OFF THE BOIL EVERYTHING THAT COMES IN CONTACT WITH THE WORT MUST BE AND WAS SANITIZED
Put 6 pound block of ice (purified water) and 2 gallons of very cold spring water into Cooper's (new Style) fermenter.
Poured semi-cooled wort into fermenter and adjusted the temp to 70 degrees F.
TOTAL VOLUME 23.3 LITERS
HYDROMETER READING 1.053
Pitched 1 package of dry Safale S-04 yeast.
Covered fermenter and placed 2 frozen chiller packs around it (Held in place with an Ace Bandage).
Covered fermenter with vented cardboard box (keeps out light and helps control temp).
"Temperature stayed stable at 69-70 degrees for entire fermentation"
Day 1. Krausen 6 hours later... Creamy beige 1 inch thick.
Day 2. Krausen 1 1/2 inches thick with splotchy dark islands and lighter cream color. (wort very cloudy- very little trub forming)
Day 3. Krausen 1 inch thick... Dark splotchy rafts (small islands.LOL). (wort getting darker-trub forming)
Day 4. Krausen 1/4 inch thick. Mostly small dark clear bubbles. (wort clearing-lots of trub settling in bottom of fermenter)
SG= 1.038
REMOVED COOPER'S KRAUSEN COLLAR AND REPLACED COVER.
(FERMENTER WALLS ARE CLEAN-NO RING LEFT FROM THE KRAUSEN)
HYDROMETER READING 1.038
--------------------------------------------------------------------------------------
Day 5. Krauzen almost gone, is now very thin and made of clear small bubbles with a few creamy spots. Fermenter is clearing and trub is becoming more compact.
Day 6 Krausen gone. Surface has one or two small areas of tiny, dark clear bubbles.
SG= 1.019
Day 7 Same surface bubbles. trub more compact.
SG= 1.019
Day 8 FG= 1.019 Bottling in 12 oz glass Sam Adams bottles. 1 Coopers tab per bottle.
Day 17. Popped one open. Carbonation and head are fairly good after only 9 days at 65-68 degrees. At this point it is a cloudy brew as expected and should clear up a little as it conditions. Aroma is rich malty with a decent hop and nut background. Taste very smooth with just enough bitter to balance out the malt.. Very slight sweetness will probably dry out a little with conditioning.
Down to the cellar (62 degrees) for a couple of months
bosco
