|The day was cold, the|
mash was a challenge
|The Oatmeal Stout mashing in|
the electric brew kettle.
We brewed a weizenbock and an Oatmeal Stout. The weizenbock because Jake loves weizenbock, and the stout, because... St Patrick's day is coming. The Stout was also a tribute to Alan Rickman... so we named it "Severus Stout, The Potions Master" The weizenbock is called "Ill be bock"
Brewing 2 batches at the same time can be hectic. But with a good team and good planning, you can pull it off. Organization, and division of responsibility are the key to a 2 batch brew day. So John and Jake handled the Weizenbock, and Mark and I handled the stout. Jake and Mark are both very precise people. John and I are both overview people. We all love beer. So great team.
|Jake had to stir and|
adjust the heat
constantly during mash,
He is not smoking, that is
the thermometer cover.
Very sanitary Jake!
As it was, Jake had to work his but off to keep the mash going, Stirring, and heating occasionally. I'm sure it was the most frustrating mash of his young brewing career. But he and John powered through and still produced a 1.074 Mash, expecting 1.080 so not too far off. That is actually pretty good on a brew day where you can't keep the mash temperature consistent. They were also mashing at a fairly high temperature to create more mouth feel.
|You can see the amazing deep dark|
brown color, almost black... yes I
know BJCP says Black... I dont
really care. It's awesome.
The boils were uneventful. Both systems easily handled the volume being boiled. The weizenbock finished it's boil about 12 minutes before the stout. Not quite enough time to chill before the stout was finished but close enough. Next time well space them out better. The weizenbock was chilled with the stainless 25 lft chiller. It chilled in about 18 minutes. The stout was chilled with both chillers. It chilled in about 12 minutes. Love using both chillers. Using two coils chills so fast. The simplest and most affordable way to chill rapidly is to use two 25 linear foot chillers. Just expand one large enough to allow the other one to slide into it. Make sure all of your clamps and hoses are tight. Boom, instant turbo powered chilling.
|Aeration with a mixing|
|John pitching a 1 liter starter of wheat beer yeast into the|
weizenbock. It really took off.
We had the common sense to attach a blow off tube to the weizenbock. Good thing we did. John is fermenting it upstairs to keep it warmer than usual. We want those wheat beer flavors... He reports full blow off, and bubbling so loud that it kept them awake at night. Awesome...well awesome except for keeping John and Beth awake.
I think next time we do a double batch, we'll make 10 gallons of John's cream ale recipe. Brew on 2 systems and combine. He calls for kolsch yeast, but you may want to try US05 for a crisper beer, or white labs cream ale blend. It is really excellent recipe. UPDATE: TRY K-97 for john's cream ale recipe. He leaves out the rice... and after years of "barley, corn, rice... repeat" cream ale recipes, it is a really nice change.
That's all for now sports fans...