|The new burner and kettle|
The brewery has been radically reformed over the past few weeks. First was the move into a new (and expanded) brewing space. With that move pretty much completed, I decided it was time to up my brewing game and go full volume boil. Being off the kitchen stove certainly helped in this! I just acquired a new Blichmann floor standing burner–it’s one of the low pressure propane burners, with a maximum output of 72,000 BTUs. Assembly was minimal and simple–perhaps 15 minutes with a wrench. To accompany that, I purchased a 10 gallon stainless steel kettle. As sold at my local homebrew shop, it didn’t have any outlets. But, I was able to have them weld in a threaded coupler. I bought a ball valve and a hose barb, and the setup was complete!
As an inaugural brew, I decided to put together a fairly simple IPA recipe. This is a departure from my previous favorite, the Rainy Day IPA, particularly in having fewer steeping grains. According to some reading, I may have been using more crystal malt than is healthy for an IPA. So, I cut back on that quite a bit (only a half pound now!), and we’ll see what happens.
- 8 oz. 40° crystal malt
- 4 lbs. extra light liquid malt extract
- 5 lbs. light dry malt extract
- 3 oz. whole Cascade hops (bittering)
- 1 oz. whole Cascade hops (aroma)
- 2 oz. Simcoe hope pellets (dry hop)
- 0.5 tsp. Irish moss
- 1 pkg. BRY-97 American West Coast dry yeast (Danstar)
|Boiling the Laurasia IPA|
- Steep crystal malt for 30 minutes in 1 gallon of water at 152° to 156°; sparge with 0.5 gallon of water. Top up to 6 gallons volume total.
- Bring to a boil, turn off heat. Add malt extract and bring back to a boil. Once the wort is boiling, add 3 oz. of Cascade hops.
- After 45 minutes, add Irish moss.
- Boil for a total of 1 hour. At flame-out, add 1 oz. whole Cascade hops (aroma).
- Chill using wort chiller; this took approximately 45 minutes, during which time the aroma hops were steeping. The end temperature was approximately 70°.
- Whirlpool, let sit for 15 minutes, and transfer to the primary fermenter. Pitch the rehydrated yeast, and seal up the fermenter.
- After evaporation loss and trub loss, the recipe resulted in nearly precisely 5 gallons. Gravity was 1.068 at 66°, which translates to 1.069 at 60°. This is nearly a perfect match for the calculations from BeerSmith (1.070)!
- After fermenting for a week, I plan to transfer this over to the secondary fermenter. There it will sit for another week, and I’ll add the Simcoe hops for a week of dry hopping prior to bottling.
|Venturi pump in action|