Brew Day Blues

[Scooby]

I have made my strainer from 22mm pipe cut to just under the dia of the boiler, then put a couple of saw cuts on the end that connects to the tap and tappered it. It wedges in when the tap is fixed in place, no poly tube, compession joints or soldering.

[Western Brewer]

Ok a few ‘words & music’ to go with the pictures of the partial mash/extract.

The brew is from the American magazine Brew Your Own. It's called 'Round the World Trippel' and is from an article called ‘Extreme Brewing’. I didn’t particualy want to make 5 gallon batche so I halved the recipe.

This used the following;
1/2lb of Carapils malt,
4.5lbs of dry light malt extract
1lb of Yellow rock sugar,
3/4oz of Saaz hops,
1/2 oz Golding hops,
3/4oz of dried Chamomile,
½ teaspoon of Irish moss,
½ tsp of Gypsum.
White Labs yeast WLP530.
Using these ingredients in the following way. (As the recipe used US gallons, I converted these to litres for ease)

Put 8.5 litres of water into your boiler. Place the grain into a grain bag ( I only had a hop bag so, tied the bottom off to stop the smaller particles from escaping) and tie off the top. Into the water add the ½ teaspoon of Gypsum and the grain bag and heat the water to 77c. When it reaches this temperature you are supposed to remove the grain bag but I let mine sit for 10 minutes. Remove the grain bag and let it drain for a minute but don’t squeeze it.
Continue to heat the water to boiling point, as it reaches this add all the dry extract and continue heating until a rolling boil is reached. Boil for 5 minutes and add the first lot of the Saaz hops (1/2oz) for bittering and stir. Start timing a 1 hour boil from this point. With 30 minutes to go add half the rock sugar (1/2lb) and stir. With 20 minutes to go add the Golding hops for flavour, Irish moss and stir. With 10 minutes to go add the remaining 1/4oz of Saaz hops for aroma and stir. With 5 minutes left add the remaining 1/2lb of rock sugar and stir. At the end of the hour long boil add the 3/4oz dried Chamomile and stir for 1 minute and then turn the heat off. Stir for a further 2 minutes.

Now cool the wort to a temperature of 70-75f and transfer the wort to a fermentation vessel along with the Chamomile. Pitch the yeast and aerate. When the fermentation takes of (1-2 days), boil 250ml of water and add 1/2lb of soft brown sugar. When the sugar has dissolved add it to the fermentation vessel.

The Pictures:
http://i58.photobucket.com/albums/g270/ ... ainbag.jpg
http://i58.photobucket.com/albums/g270/ ... oiltea.jpg
http://i58.photobucket.com/albums/g270/ ... ashing.jpg
http://i58.photobucket.com/albums/g270/ ... rature.jpg
http://i58.photobucket.com/albums/g270/ ... gpoint.jpg
http://i58.photobucket.com/albums/g270/ ... xtract.jpg
http://i58.photobucket.com/albums/g270/ ... llboil.jpg
http://i58.photobucket.com/albums/g270/ ... azhops.jpg
http://i58.photobucket.com/albums/g270/ ... ksugar.jpg
http://i58.photobucket.com/albums/g270/ ... momile.jpg

[Western Brewer]

Nice work Scooby. Thanks to all for the input as usual. I love this forum never seen a flaming session yet!

[PieOPah]

certainly sounds like an interesting brew WB. I'd be interested to know what it tastes like

[Western Brewer]

Modified the joint. jobs a good 'un!
http://i58.photobucket.com/albums/g270/ ... djoint.jpg

[PieOPah]

Can't remember how my 2 90 degree bends are connected, but it wasn't with PVC tubing....

Didn't you already have some copper tubing connecting it all together?

[Western Brewer]

Didn't you already have some copper tubing connecting it all together?

No Mate. Has now though If the brew turns out OK perhaps we can meet half way and i'll let you have couple of bottles. My summer lightning brews nearly all gone so ought to think about the next one.

[Western Brewer]

Brew is fermenting well, so have added the Light brown sugar today. Keeping my fingers crossed

[Vossy1]

Excellent WB

Keep up the good work

[Western Brewer]

Boy the yeast really liked the sugar. It's out of the bucket and looking for more

[Vossy1]

It's out of the bucket and looking for more

He He

[mysterio]

Good work brewing a Trippel WB, after a glass of that your legs will go numb.

In fact I might brew that recipe myself, let us know how it goes! Where'd you get the dried chamomile out of interest?

[Western Brewer]

Hi Mysterio,

Ok heres the recipe for 5 US gallons (19ltrs)

1lb (455g) crushed Cara-pils barley.

9.9lbs (4.5kg) Light liquid malt extract plus 1lb (455g) of light dry malt extract: or 9lbs (4kg) Light dry malt extract (65 minutes)

1oz (28g) Saaz hop pellets. (60 minutes) Stir for 1 minute after each ingredient is added.

1lb (455g) Chinese rock sugar. (30 minutes) I used yellow rock sugar.

1tsp (5g) Iris moss (20 minutes)

1oz (28g) East Kent Golding hop pellets (20 minutes)

1/2oz (15g) Saaz hop pellets (10 minutes)

1lb (455g) Chinese rock sugar (5 minutes)

1 1/2oz (43g) Dried Chamomile. (End of boil)

I used White labs WLP530 yeast from Hop & Grape. Other yeasts listed as suitable are Wyeast 1762 Belgian Abbey or 3787 Trappist High Gravity Whte Labs WLP575. 530 seemed to be the only one H&G keep in stock

Then follow the words in my previous post. Don't forget to add 1lb (455g)of light brown sugar to the fermentaion takes off after 1-2 days.

http://www.woodlandherbs.co.uk/acatalog/herbscd.html This is where I got the Chamomile from (scroll down)I used the German one (cheapest). The recipe calls for the chamomile to be added at the end of the boil then transferred to the fermenter, so on hind sight it might be an idea to put this in a grain bag for the boil, so you can recover it easily. I put mine in loose and didn't transfer it.
Any questions just ask.