Brewing Log 11

Recipe

A competition held by Mockery Brewery. They provided 5 gal of marris otter wort.

Adding:

• 5 oz carafoam, steeped
• 8oz german wheat, steeped
• 1.5oz kent goldings (60min)
• WLP005 british ale
• will add chili peppers after primary fermentation

Starter

• 1.5 L water, 5.3 oz DME. Fermcap in boil (7 drop)
• Heated on gas stove, much better.

Boil

• Steeping extra grain in 1 gal of water, to also account for boiloff. for 30min at 158°
• Added 3qt water at 5 min to up volume.
• Alternated stirring with a strainer, pulled out a whole bowlful of hop trub while chilling. That worked well. Chilled to <100°
• Transferred to fermenter and chamber ambient set for 62° to finish chilling
• Collected 5.25 gal in fermenter

Ferment

• 21 mar: pitched yeast (AM) OG 1.061. temp for 67°
• 31 mar: still going… slow yeast? stuck?
• 4 apr: 1.012. Crashing (6.4%)
• 7 apr: transferred to second, with chilis

Chilis

• Broiled chilies (anahiem) for about 10 minutes, turned over, then another 5 minutes. Turn some more, until black and cracking (total 25 mins)
• Cooled a bit to bag up and freeze

Conditioning

• 7 apr
• Added 190g chilis, chopped, everything to second fermenter. Racked beer on top. Putting back in cooler to stay at 40°
• Added a couple more a week later.
• 23 apr: kegged
• Ferment chamber note: seem to cool also on the bottom. Should put a pad between cooler and carboy. Also let probe be at bottom/middle instead of top.

Notes

• Need more grains for head retention. No head. Spice is good. Add more chili at the beginning next time.