Brewday 11-08-2007 100% SatisFECKtion - Plus Pictures

[J_P]

Tomorrow I shall be brewing 100% Satisfaction with a twist.

4.1Kg Maris Otter Pale Malt
0.4kg Torrified Wheat

12l 90 Minute Mash at 68C for added sweetness and body

45g East Kent Goldings @ 90 Mins ~ 19 IBUs
25g East Kent Goldings @ 15 Mins ~ 5 IBUs
The rest of the packet will be put in to steep at the end of the boil for 15 minutes or so. I'll be adding a Whirlafloc tablet 10 minutes from the end.

Fermentation will be taken care of by two packets of Danstar Nottingham Ale yeast started off in 1l boiled cooled wort.

Total Water used 35l.

Right Chaps I'm off to put my camera batteries on charge.

[Vossy1]

Enjoy your brew day J_P

Love the name

[roger the dog]

Have a good one J_P

[prodigal2]

Have a great one JP, you will love this one

And yeast set to Warp factor 9.9

[Wez]

Have a good day mate!

[AT]

Have an enjoyable one JP

[delboy]

Have a good one JP

[J_P]

Cheers Folks

Well I've managed to negotiate the shuffling undead and spatially unaware "slack jaws" in the supermarket to get some bottled water so now it's time to get my kit out and start brewing.



Here is a picture of the bare bones of the Barefoot brewery, left to right

H&G 10 gallon boiler ~ £50
Home made Lauter tun ~ £10 including tap
Mash Tun - Coolbox nicked from me Mam - £Free
Immersion chiller ~ £20
Edit: 25 litres of pub quality ale - Priceless

Other equipment includes the usual hydrometer, thermometer, sample jar, fermenters and stirrer but I had those left over from kit brewing. This is not intended to be a master-class in brewing but I'll end up with 25l of fine fermenting hoppy beer by tea time.

I am currently heating up 14l of mash water to ~ 79C so after putting all the grain into the water the temperature will drop to around the 68C mark ensuring a brew with a bit of body and residual sweetness. If you like dry beers then aim to achieve a lower mash temp.

[J_P]

The grain is measured out ready for adding to the mash water in the tun.


The mash temp is half a degree high, but what's half a degree between friends

When you add the grains to the mash water mix thoroughly to ensure you don't get any balls of grain.

See you all in 90 Minutes I'm off to walk the mutts

[J_P]

Miscalculation number 1

Bottling last weeks brew took me longer to do than anticipated so I have only just got my sparge water on, it looks like it'll be a 2 hour mash then



Oh well - how does it go? Relax Don't Worry and Have a Home Brew

[J_P]

I'm currently sparging, after speaking to Vossy on Thursday I decided to try the three tier sparging system that way I can get the boiler on as soon as the element is covered.

[prodigal2]

Hows it going there JP?
great photos and documentation there to, I did like the pricing bit

[J_P]

45g EKG's ready to go in


Making the starter 1 litre of cooled wort and 2 packs of yeast


Shake the cooled wort to aerate and put your yeast in when it's about skin temperature. Squeeze all air out of the bottle and leave, release the pressure and re-squeeze the bottle as and when required.

[J_P]

Hows it going there JP?
great photos and documentation there to, I did like the pricing bit

I'm into the last half hour of the boil so I'm just making sure I have everything I need for cooling and fermentation sat in a sanitising solution.

I priced everything up to dispel the myth that grain brewing is expensive an the documentation is to show that anyone can do it.

[prodigal2]

Hows it going there JP?
great photos and documentation there to, I did like the pricing bit

I'm into the last half hour of the boil so I'm just making sure I have everything I need for cooling and fermentation sat in a sanitising solution.

I priced everything up to dispel the myth that grain brewing is expensive an the documentation is to show that anyone can do it.

And you have done it very well I must admit

Have you checked out Crown caps post on bottling? Very good:
http://jimsbeerkit.co.uk/forum/viewtopic.php?p=84343