Sunday, October 4, 2015

Ultra light ale... ie...Miller the Muggle Brew Day

Well I did it again.  I brewed beer in a non conventional way.  I made the Miller the muggle ultra light ale, in my kitchen... and gasp, shock... I didn't chill it.  So here is some brew porn for you.  We all love it.

Reasonably clean kitchen.   
The kitchen was a mess.  We had a rough week, with a kid in the hospital. (she's fine)  So things were a little out of control at home.  But home brewing has made me a great cleaner.  So I rolled up my sleeves and got to work.  40 Minutes later the kitchen was ready for brewing.

Organized Ingredients

I always start my brew days by organizing everything I will need. I don't like to miss anything just because I was lazy.  Brewing is my hobby, I want to do it right. In truth, I usually get the strike water started and then organize.   These little tricks are what save so much time in the long run.

Resting nicely at 150

doughed in low... slow rise to
saccrification temp

I dough in low.  My tap water comes out at 132 F, so that is what I generally dough in at.  If I am looking to speed up my brew day, I do a single infusion mash.  When I do this, I boil a quart or two on the stove top, and add it to the kettle.  I use the infusion calculator at brewers friend to make that calculation.   But usually, I don't worry about it.  I just dough in at 132 F, The mash falls to 126, I let it sit for 10 minutes while I keep organizing, then I put the spurs to it.  Note;  a basic principle of thermodynamics... carry over...  If I'm shooting for a 150 mash temp, i turn the heat off when the mash is at about 147 F.   It will get to 150 F.  And on my rig, it stays there no problem.    

I often do a mash out, it seams to help with efficiency.  I know there are varying points of view on mash out.   But when you think it through it really makes sense.  Sugars are hydroscopic, meaning they are attracted to water naturally.   The warmer they are the less viscous they are... until they caramelize.  So if you can warm them up, they come out of the grains easier.   I said often... I don't always do a mash out.  Sometimes I just rinse with 170 F water.   Today I rinsed to volume of 6.5.  My pre boil gravity was high at 1.041... oops.  Keep overshooting.   I boiled in my trusty electric turkey fryer.   With the lid a jar, it boils rigorously.  I have never had problems with DMS doing this.   I get complete breakdown of the DMS precursors.  

Why yes that is a nice big red
This time I no chilled the wort.   I really don't like wasting the water it takes to chill a batch of beer.   I am in the process of building a new double coil 50' immersion chiller.    That should dramatically reduce my water consumption.  I may also get a sump pump, a cooler and some ice.  One planet, one chance.. and all that crap.   So 24 hours later I drained into a PET carboy, aerated, and pitched a full sachet of rehydrated US05.  I rehydrate with previously boiled water that I heat back up to90

Aerated like crazy, yeast pitched
Ready for some action

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