newguy
To err is human, to arrr is pirate
- Joined
- 8/11/06
- Messages
- 2,225
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At our club's last executive meeting (our exec meets a week prior to the general meeting), someone asked about the annual Executive Brew, which, by the way, was overlooked last year. Normally the executive gets together and brews something to be shared with the membership at our December potluck meeting. We decided to brew a spur-of-the-moment, shoot-from-the-hip Imperial IPA using my 10 gallon system.
Our president donated an entire 25kg sack of malt that he won at our last competition, and he was hell bent on trying to jam every last gram into my mash tun. Unfortunately (or maybe fortunately), we couldn't fit it all in. We did, however, manage to jam the following ingredients into it:
I know, the roast barley shouldn't really be there but we wanted a red IIPA. We mashed at 146F (63C) for 60 minutes to encourage a very fermentable wort. Our president purchased 4 x 60g Chinook (12.1%), 2 x 60g Cascade (6.9%), and 2 x 60g Goldings (2.9%) hop packets for this monstrosity. The hops were added to the boil as follows:
We brewed this thing on Sunday, and pitched a huge starter composed of 3 wyeast 2565 kolsch smack-packs. We selected this yeast because a) our local supplier had 3 packs of it (and nothing else), and B) we wanted a yeast that attenuates rather highly. Our president used his oxygen system to oxygenate the wort, and it took off like a rocket within 4 hours of pitching. Coincidentally, Monday morning I ordered my own oxygenation system. Had I known that a 60 second burst of oxygen would have such a dramatic effect, I would have purchased an air stone and oxygen tank a long time ago.
Today (Tuesday) things have settled down considerably. I didn't take a gravity reading, but based on experience I'd say this thing will be done fermenting within a week. It's probably about 60 - 70% of the way along. So I added the dry hops, selected from my own stock on hand. Each carboy received:
Our president donated an entire 25kg sack of malt that he won at our last competition, and he was hell bent on trying to jam every last gram into my mash tun. Unfortunately (or maybe fortunately), we couldn't fit it all in. We did, however, manage to jam the following ingredients into it:
- 20kg pale 2 row
- 1.0kg caramel 60
- 300g honey malt
- 200g roast barley
I know, the roast barley shouldn't really be there but we wanted a red IIPA. We mashed at 146F (63C) for 60 minutes to encourage a very fermentable wort. Our president purchased 4 x 60g Chinook (12.1%), 2 x 60g Cascade (6.9%), and 2 x 60g Goldings (2.9%) hop packets for this monstrosity. The hops were added to the boil as follows:
- 180g Chinook (12.1%) 90 minutes
- 60g Cascade (6.9%) 30 minutes
- 60g Cascade (6.9%) 20 minutes
- 60g Goldings (2.9%) 15 minutes
- 60g Chinook (12.1%) 5 minutes
- 60g Goldings (2.9%) @ flameout
We brewed this thing on Sunday, and pitched a huge starter composed of 3 wyeast 2565 kolsch smack-packs. We selected this yeast because a) our local supplier had 3 packs of it (and nothing else), and B) we wanted a yeast that attenuates rather highly. Our president used his oxygen system to oxygenate the wort, and it took off like a rocket within 4 hours of pitching. Coincidentally, Monday morning I ordered my own oxygenation system. Had I known that a 60 second burst of oxygen would have such a dramatic effect, I would have purchased an air stone and oxygen tank a long time ago.
Today (Tuesday) things have settled down considerably. I didn't take a gravity reading, but based on experience I'd say this thing will be done fermenting within a week. It's probably about 60 - 70% of the way along. So I added the dry hops, selected from my own stock on hand. Each carboy received:
- 30g Target (10.0%)
- 45g Glacier (4.9%)
