May ‘Pinecone’ Ale Brewday

Only one batch was made today.  It’s the pale ale/amber combination perfect for campouts.  This is a special request.  The grain bill is below in the cup.  You should see 4 different grains:  Pale ale, crystal, carapils and roasted barley.

The yeast was added around 3pm.  By the morning, it was already at 5psi.  24 hours from adding the yeast it was at the target 15 psi.  Fastest fermentation start I have ever experienced yet.

I repeated a mistake I made nearly a year ago, except this time we were there to stop it quick.  We were filling up a kettle with water for the sparge.  We started talking…and then I heard that sound of rushing water – we overflowed the kettle.  It took me a few seconds as I thought I was having a boilover…it didn’t register.

Thanks John for the help.  It was very short notice but we plan to do it again in a few weeks, will keep you all posted.

This is todays recipe.

 

Tall guys are good to have around.
Tall guys are good to have around.  We found out that you just can’t grind carapils malt by itself – it will stop the mill.  I assume this applies to crystal malts too.
This is initial recirculation of the mash water...a little grainy until the bed is set.
This is initial recirculation of the mash water…a little grainy until the bed is set.
Sanitizing chiller and fittings.
Sanitizing chiller and fittings.
Now that is a nice, clear wort.
Now that is a nice, clear wort.
This is the recirculation of the mash heating it up to 170
This is the recirculation of the mash heating it up to 170
Attaching pressure gauge.
Attaching pressure gauge.

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Assembling pressure relief valves.
Assembling pressure relief valves.
DSC07841
Pumping out to the fermentor.
A little better than target gravity.
A little better than target gravity.
15 psi 24 hours later!
15 psi 24 hours later!

 

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