Style : Pale Ale
Name : TettBanger
Source: Me
Date : 19 June 2000
Batch Size: 5 gallons
INITIAL COMMENTS:
The hops were homegrown and so the Alpha Acid content was estimated from
commercial lots.
This was meant to be a challenging brew. Tettnanger hops ooze out of this
brew in bitterness, in flavor, and in a hop nose explosion. Note the use of
First Wort Hopping (FWH).
No secondary fermentation was employed due to a time constraint. The batch
was brewed for a BBQ and I wanted to use the yeast cake from this batch on
the next batch.
INGREDIENTS:
Supplier: Mountain Homebrew
Crush : Same
9.0 lbs Weyermann 2.0L 2-row Pilsen
1.0 lbs Weyermann 6.5L Munich
Oz. Type %AA Boil Steep IBUs %IBUs
---- ------------------- --- ---- ----- ----- -----
1.0 Tettnanger 4.0* First Wort Hopping*
60 19.32 48.08
0.5 Tettnanger 30 7.42 18.48
1.0 Tettnanger 15 9.59 23.86
1.0 Tettnanger 5 yes 3.85 9.59
-----
40.18
* homegrown - estimated value
* First Wort Hopping (FWH) : Hops are placed in empty brew kettle
and allowed to steep in the sparge runnings during the sparge.
3.0 g dry Irish Moss - rehydrated in water for 2 hrs.
YEAST
-----
Yeast Type : Wyeast #1056 American Ale yeast XL smack pack
Starter
-------
1700.0 ml charcoal filtered water
204.0 g light DME
11.4 g Yeast Nitrogen Base
NO HOPS
Cultured at 19-20 C (66-68 F) : 10:00 PM, 12 June 2000
2000 ml e-flask, magnetic stir bar, and 250 ml beaker was soaked in
iodophor solution while all ingredients were boiled under cover for
30 minutes on stove. Pot was cooled in water in sink, then the 2L
e-flask was filled to the 1500 ml level, 250 ml beaker inverted over
the mouth, and vigorously stirred till cool to the touch. Contents
of a large Wyeast smack pack (just the yeast - not the media pouch)
was poured into the media and allowed to grow aerobically while
constantly vigorously stirring. Final volume was about 1700 ml.
Fermentation started quickly and at 12 hours foam had nearly fill the
neck of the flask.
After fermentation had gone to completion, the media was cooled in
refrigerator and yeast allowed to drop.
WATER TREATMENT
---------------
All water, 10 gallons was charcoal filtered. 5 gallons was treated as
below. Mash water was drawn from the treated 5 gallons.
salt g/gal total ion ppm
---------- ----- ----- ----- ---
CaSO4.2H2O 1.00 5.00 Ca++ 61
SO4-- 147
MASH - Single Infusion
----------------------
Strike Temperature target: 152 F (66.7 C)
Grist total : 10.000 lbs (4.536 kgs)
Water/Grist : 1.330 qts/lb (2.775 L/kg)
Total water : 3.325 gals (12.586 L)
Total volume: 4.106 gals (15.544 L)
Temp grist : 68.000 F ( 20.000 C)
Mash temp : 152.000 F ( 66.667 C)
Water temp : 164.109 F ( 73.394 C)
1. 3.50 gal water to 165.2 F (74 C) in kettle. Preheated
Gott with hot tap water.
2. Added all water to Gott mash/lauter tun, then doughed in
complete grain bill. Stirred at 0, 5, 35, and 65 minutes.
Final volume: 4.5 gallons
Minute Temp pH iodine
--------------------------------------------
0
5 69 C stirred to lower temp to 67 C
35 67 C
65 67 C 5.5 negative
MASH OUT
--------
| Mash Temp | |
Mash Vol | Initial | Target | Water Temp | Water Vol
---------+---------+--------+------------+----------
4.5 gal | 150 F | 170 F | 210 F | 2.05 gal
Final temp (at 10 minutes) : 78 C (172.4 F)
SPARGE
------
Recirulation
------------
Total Full Restricted
Volume Flow Flow Clarity
------ ----- ---------- ----------
1 gal 4 qts 2 qts fairly clear
1. 5 gallons heated to 176 F (80 C) in brew kettle.
2. 5 gallon Gott cooler used to hold sparge water. It was set
on a 5 gallon bucket on the dryer so that the spigot could
be used to feed sparge water to the mash tun. A little 3
tier system. Small bowl used on grain bed to diffuse water.
Grain bed was 75 C (167 F) or greater throughout sparge.
3. 8.00 gallons collected in brew kettle.
Extraction efficiency - Sparge
8.00 gals: SG: 1.039 (1.034 @ 34.0 C)
Expected
Grain Pounds Yield
-----------------------------------------
PILS 2 ROW 9.0000 35.1000
MUNICH 1.0000 35.8000
-----------------------------------------
Total 10.0000 351.7000
Expected points: 35.17
Actual points: 30.96 (88.02%)
BOIL
----
Boil Log
Volume | Minutes | Hop Additions
(gals) |Added|Time| Type ounces (g) | Addition
------ |-----|----| ----------------------------- | --------
8.00 | -60 | | Tettnanger 1.00 28.0 | First Wort Hopping*
| Bittering
7.00 | 30 | 30 | Tettnanger 0.50 14.0 | Flavor
| 30 | 30 | Irish Moss 3.0 |
| 45 | 15 | Tettnanger 1.00 28.0 | Flavor/Aroma
6.00 | 55 | 5 | Tettnanger 1.00 28.0 | Aroma
* First Wort Hopping (FWH) : Hops are placed in empty brew kettle and
allowed to steep in the sparge runnings during the sparge.
COOLING, RACKING, AERATING
--------------------------
1. Counterflow chiller used. CFC and tubing was flushed with bleach
water, from carboy storage by siphoning. CFC was then rinsed with
iodophor solution and allowed to stand 60 minutes. Finally, 1 gallon
of filtered, boiled and cooled water was siphoned through the CFC as
a rinse.
COMMENT: This worked quite well as the boiled water was no worry in the
carboy.
Stainless pickup tube with copper scrubby was used. Siphon was started
by sucking on long extension of out-tube of orange carboy cap.
2. While cooling, starter was decanted and new wort diverted onto the
yeast cake in the 2L flask. Flask was sealed with sanitary foil.
4. Wort was aerated with aquarium pump that had to be turned
off and on periodically to avoid foaming over. Total "on"
time: 30 minutes.
COMMENT: Need a 3/8" OD hooked copper pickup tube. The 'J' shape will
prevent the pickup tube from collapsing with the heat.
Extraction efficiency - Final yield
Volume Correct SG points/lb/gallon
(gals) (Observed) Expected Actual (%)
------ ------------ -------- ----------------
5.75 1.051 35.17 29.43 (83.68%)
1.050 @ 21.0 C
FERMENTATION
------------
Primary : Pitch Time : 5:30 PM, Monday, 19 June 2000
------------------------------------------------------------
Original Primary Gravity : 1.051 (1.050 @ 21.0 C)
Final Primary Gravity : 1.010 (1.009 @ 24.5 C)
Original Primary pH : 5.5
Final Primary pH : 4.5
Primary Temperature : 68 F (20 C)
Boiling time (minutes) : 120 (60 volume reduction)
Primary Fermentation : 9 days
bub = airlock bubbles/min Temp = Carboy glass temperature
Hrs Bub Temp Comments
--- --- ------ ----------------------------------------------
0 0 21.5 C (70.7 F)
4 4 20.0 C (68.0 F)
6 7
13 31 20.0 C 1" of kraeusen - a bit crusty
26 64 20.0 C churning
29 69 20.0 C
38 74 20.0 C
45 72 20.0 C
51 64 20.0 C
61 49 20.0 C
76 40 20.0 C
99 22 20.0 C
111 14 20.0 C roused
NO SECONDARY FERMENTATION
Alc % by weight: 4.162
Alc % by volume: 5.245
Calories per 12 fl. oz.
-----------------------
Total: 167.3 Alcohol: 103.1 Extract: 64.3
KEGGING & BOTTLING : Sunday, 01 July 2000
------------------
Priming : None - force carbonated
Storage temp: 3 C
COLLECTED and GENERAL SUGGESTIONS
---------------------------------
EVALUATION
----------
I couldn't really notice much difference between FWH and "conventional"
hopping techniques. However, the FWH effects may have been swamped out
by the copious quantities of "conventional" hopping.
This brew was bitter, flavorful, and aromatic. Patrick O'Hara in an
admittedly altered state, soaking wet and breathless from a water fight,
declared, "This is the best beer I have ever had."
At times, Patrick is prone to hyperbole.
It suffered a bit from the 20 mile transport distance yielding a bit
of cloudiness from the stirred up sediment.
There was a gallon left in the keg after the BBQ (total consumption 9
gallons) and an evaluation of the remainder will follow.
After 6 weeks of cold conditioning the beer had cleared to a brilliant
light golden color without a hint of red.
White creamy head with good retention.
Not as aromatic as 6 weeks before, in fact there was very little hop or
malt aroma. Perhaps I am getting a cold.
Flavor was very clean. No off notes, no yeast bite, no fruitiness, no
oxidation, a very good balance of malt and hop. The hop flavor was well-
rounded with no harshness. First on the palate is an explosion of hops,
then middle maltiness, then a late and lingering bitterness. My guess is
about 50 IBUs.
This may be an interesting brew to use Wyeast 1338 on. It would keep the
fruitiness down, but turn up the maltiness.