Pages: 1 2
BKB COMMUNITY BREW/FALL.... NEWCASTLE BROWN ALE CLONE BREWLOG
I'm going to keep a Brewlog for this beer so everyone can see how I did it....your pics and comments welcome...
July 31.....starter for Component #1 Strong Ale
2 qts Filtered Water
6 oz. .Dry Malt Extract
1 tsp. Wyeast yeast nutrient (1/4 tsp per pint as recommeded for propagation)
.1 oz Fuggles hops (to add a little bittering and flavor as I'm pitching the whole starter)
Boiled all ingredients 15 minutes
cooled, aerated (15 seconds) and pitched yeast (Wyeast WHITBREAD-#1099XL) and covered with sanitized aluminum foil........according to Mr Malty (Jamil Zainasheff ) it will be ready to pitch within 12-18 hours...... http://www.mrmalty.com/pitching.php
DONE...... 
Very nice....I may not be in on this, but I'll certainly be keeping an eye on the brewlog....
Brewlog Old Ale Component #1
Adjusted grains for 75% efficiency
mash in temp over 2 degrees ....let it ride.....152>>>>>>154
2 hour boil.....hops at 60 minutes and 15 minutes left
OG on target = 1.064 
PICS IN ORDER
nice goat!
love your brewlog so far, keep it up!!!
Beautiful stuff! I love dirty equipment.
Is that a conical!!!! You bastard. I'd love a conical.
What temp are you fermenting at?
Yes it's a conical......I had to get a pinhole fixed after I bought it....I was pissed.....it's the first time I've used it and I bought it in May.....just needed some extra primary space....I also picked up a second Better Bottle primary (6 gal) so now I can have 3 going at once or try a ten gallon batch. I also got a regular (non-ported) 5 gallon one to age that Old Ale in .....ol yaa I am fermenting at 69-70 degrees........I just hooked up my portable AC back in the extra bathroom and I'm going to use my fridge to brew a couple lagers (California Lager Yeast) and age that Old Ale (60 degrees)
Sounds like a real nice set-up.
Your Brewery is very COOL! But how do you keep your goat so white? Honey! I want a GOAT!
P.S. Do you have chickens too?
Brewlog.....Day 9.......Transferred to secondary for 2 month conditioning period.......I have it in my fridge where I am fermenting some beer using San Francisco lager yeast so it will be held at a nice 60 degrees......I know it was in a conical, but since it was my first test run using it I wanted to see how it worked for harvesting yeast and transferring before I use it for a complete cycle.....since I will be out of town in Sept. my estimated brew date for the Mild Ale Component #2 is Sept. 26 or 27 and hopefully I will be ready to bottle and keg the whole batch around Oct.10 or so........I took a SG reading and it was around 1.021 (Est.SG 1.018)....a few points high but it may lower another point or two while conditioning.....it tasted real smooth with a low hop bitterness and nice malt profile with a hint of roastiness and also a hint of the East Kent Goldings used for flavoring.....there has to be a reason I like beers that use those hops......they make beer TASTY.....
SEE YOU AGAIN IN SEPTEMBER 
PS.....Tomato....the goat's name is Cotton and you don't want one, especially if you have a nice car, he jump's on evrything and anything he can and NO CHICKENS
....he's confused he means to say noo not moo!!!
Brewlog Days 65 and 66
Made a 1 liter starter, using 3 oz. DME and 1/4 tsp yeast nutrient
Brewed Component #2 Mild Ale.......late night brew so just one picture.....hit pre-boil SG of 1.026 so things are going good....still chilling but looks like this brew is coming together......I should have my kegerator up and running in a week or two and then I'll transfer and carb up for National Teach a Friend How to Homebrew Day, Nov.3.... http://beertown.org/events/teach/index.html
Day 80......October 19.....transferred to secondary, will probably keg this weekend as long as it looks clear, dropped to about 62 to help clear it up a little.....
Brewlog....Day 106
I finally got off my duff and finished this up. The Old Ale was quite tasty and the Mild Ale was well, a Mild Ale, not much too it.....The Old Ale ended up with a FG of 1.020 and 5.74% ABV and the Mild Alehad a FG of 1.010 and an ABV of 2.86%.....I'll report back on the taste of the Newcastle clone after I get it carbed up in a week or two.....
Cleaning and sanitizing kegs 
Tranferring the Mild Ale 
Purging the Headspace with CO2 
DON'T FEAR THE FOAM 
I also transferred and dry-hopped my Pale Ale while I was at it using some of my hops from this year's harvest 
Those hops look great man.
HOLY HELL BATMAN!!
that looks great!
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|