This is a copy of the fist brew that I ever did... with a small twist. Blueberries will be added during the dry hopping to give a new flavor. Blueberries were placed in with a bit of starter wort and yeast was pitched ontop. After airlock activity in the blueberries calmed the fruit was pressed and then the juice racked onto the fermenting wort until final gravity was reached. This was carbonated like a standard pale ale.
TARGETING 14 BRIX POST BOIL!!
Reached 14 brix post boil with 3 gal mash and 3 gal sparge. For future batches. That was WAY too much water. I think the recipe should be scaled down by 3/4 and it would give the correct volume. I overflowed the fermenter... not proud of that.
Tried to do a mash recirc. with this batch. The wort turned out much more clear than usual, although still cloudy due to the high protein content of oats.
I sparged with water just over 170 by doing a fly sparge. The first runnings were first drained and then the sparge water was added maintaining 1" of water over the grain bed. I've found that a piece of tin foil over the grain bed greatly helps my mash. This is because my grain bed is so shallow and adding water back has a tendency to stir up the bed.
11 brix preboil
12 brix mid boil
14 brix post boil with a slight volume undershoot... should have used that last little bit of sparge water...
Fermentation transferred to secondary on 9/16/2017 to make more room in the primary for more beer. The gravity at this point was 1.007 (not quite fully done for Brett).
Aroma is slightly acidic with some Pez Candy and tropical fruit sweetness. Have not tasted yet (cooling).
more brett character than 3 weeks ago. dry hopped with
Pretty much wining it on this one...
I'm targeting the exact gravity (20 brix) in the recipe.
1 month later I added some brett to get some better character from this beer. I didnt like the initial yeast profile it had.
Transfered to a glass carboy and made sure to introduce O2 into the beer so that I could get some acid from the Brett. After 1 month with the brett it has developed some mild tartness. Its sitting at about 8% abv. and still has quite a few gravity points to go.
Tasted the soured beer. has some acetic acid character and a bit of funk.
Sour as funk! bottled on 2/25/2018 and fruited on 10/25/2017
Fruited:10/25/2017 (Red Muscadine Grapes from deepwater)
Bottled: 2/25/2018 (7 months old)
I think this thing is up in the 12% alcohol range.
Strike Temp is 161 to account for temp drop.
Mash Temp will fall ~1 F/15 min so recharge and re-stir is required
**If you do again use thee full 5 gal of water allocated!
2nd runnings 6 brix
preboil 14 brix (with sugar added)
1 L of water added with 20 min left to lower gravity again and maintain volume
This brew will be done in two steps to get just shy of 3 gallons of wort.
The recipe has been doubled but will be done twice due to the mash tun volume!
-- First runnings 14.5 brix (Starting OG)
-- Second runnings 4 brix (very thin)
-- Preboil brix = 7 brix
-- First runnings 17 brix (Second batch)
-- Second runnings -- not measured
--Preboil brix 8
-- half hour brix = 9.5
OG = 1.038
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