20 replies to this topic

[jimdkc]

I brewed this weekend!Only a 1 gallon batch. Simple IPA recipe using Centennial hops that I grew. Calling it "Back in the Saddle" American IPA. Hit all my numbers perfectly and it's fermenting away!Jim

[ThroatwobblerMangrove]

I brewed this weekend!Only a 1 gallon batch. Simple IPA recipe using Centennial hops that I grew. Calling it "Back in the Saddle" American IPA. Hit all my numbers perfectly and it's fermenting away!Jim

what did you mash and ferment in?

[djinkc]

About time!

[jimdkc]

what did you mash and ferment in?

This was an experimental process I've been wanting to try: I mashed on the stovetop in a 3 gallon stock pot. Grain bill was about 2.5 lbs - mashed in with 3 quarts of water. Put the covered pot in the oven set at "Warm" for an hour and stirred every 10 minutes. Used a 2 gallon stock pot to heat my sparge water. Used a metal colander and strainer to lauter and sparged until I collected 1.25 gallons of wort. Recirculated the wort through the grain again. Boiled on the stovetop in 3 gallon stockpot. Cooled in an ice bath in the kitchen sink. Used a 1 gallon glass jug as a fermenter and added 1/4 teaspoon of foam control powder to control blowoff. Ended up with a tad less than a gallon, but hit my numbers perfectly! Jim

[jimdkc]

About time!

I'd forgotten how much I love the process... The smell of the wort and hops... Felt good!Jim

[Deerslyr]

What was the grain bill and hop schedule?

[jimdkc]

What was the grain bill and hop schedule?

I developed the recipe in BeerTools Pro set at 70% efficiency:2.25 lb American 2-row Pale Malt71 g (about 2.5 oz.) Crystal 6045g (about 1.5 oz.) CaraPils4g Nugget @ 60 min.4g Centennial @ 20 min.4g Centennial @ 5 min.1/4 teaspoon Irish Moss @ 15 min.OG: 1.059Bitterness 54.4Yeast: Half a packet US-05Jim

[SchwanzBrewer]

Talk about a micro brewery!Cheers,Rich

[stangbat]

Good to see you are back, Jim! How are you going to bottle/carb it?You haven't missed much with us KC guys in the last couple of years as far as get togethers. We've kind of dropped the ball in that respect.

[MyaCullen]

welcome back Jim!I took a 10 month brewing haitus myself and just got back in the saddle last month

[jammer]

Way to get back on that horse, Jim!

[jimdkc]

Good to see you are back, Jim! How are you going to bottle/carb it?You haven't missed much with us KC guys in the last couple of years as far as get togethers. We've kind of dropped the ball in that respect.

Hey, Eric! Great to hear from you, too! I'm going with standard 12 oz bottles and priming sugar.Jim

[ANUSTART]

Did you grow the nugget hops too? How are you guessing the AA% of the home grown hops? Do you plan on comparing the perceived bitterness vs a commercial beer?

[jimdkc]

Did you grow the nugget hops too? How are you guessing the AA% of the home grown hops? Do you plan on comparing the perceived bitterness vs a commercial beer?

You know... I have no idea on the homegrown Cents... The Nugget were commercial leaf hops. I used whatever BeerTools has as the default values. Might not come out quite as hoppy as I hoped, but it sure smells good! Maybe I'll dry hop in secondary, too.Jim

[jimdkc]

Already planning my next batch. I'm having fun with this 1 gallon process. I've scaled down my Boulevard Irish Ale clone recipe!Jim

[ChefLamont]

Welcome back! Good to see you fell back off the wagon again so to speak.

[3rd party JKor]

This was an experimental process I've been wanting to try: I mashed on the stovetop in a 3 gallon stock pot. Grain bill was about 2.5 lbs - mashed in with 3 quarts of water. Put the covered pot in the oven set at "Warm" for an hour and stirred every 10 minutes. Used a 2 gallon stock pot to heat my sparge water. Used a metal colander and strainer to lauter and sparged until I collected 1.25 gallons of wort. Recirculated the wort through the grain again. Boiled on the stovetop in 3 gallon stockpot. Cooled in an ice bath in the kitchen sink. Used a 1 gallon glass jug as a fermenter and added 1/4 teaspoon of foam control powder to control blowoff. Ended up with a tad less than a gallon, but hit my numbers perfectly! Jim

How did the oven method work? I fooled around with my oven a while back to see what the low end was, but it was more like 175-200. I figured just leaving it in there at 200 would probably up the mash temp several degrees over the course of an hour. Maybe if I insulated the "mash tun" it would stick closer to the desired temp.

[jimdkc]

It worked really well. I didn't have a thermometer in the oven, but the "Warm" setting on my electric oven corresponds to a temp setting of 150°F. The mash only lost a couple degrees during the hour. Jim

[love2fishfork]

You haven't missed much with us KC guys in the last couple of years as far as get togethers. We've kind of dropped the ball in that respect.

So let's do something about that!!! I brewed two 5 Gal batches about a month ago!

[djinkc]

So let's do something about that!!! I brewed two 5 Gal batches about a month ago!

I'm not brewing much lately, don't want to fill out those tax forms when I hit 200 gal. I'd love to get the crew together, there's a few new brewers around KC to that we haven't met. I haven't seen many homebrewers in a while - haven't made it to a KCBM or LBG mtg in a long time. Maybe we need to start a thread and try this again...........Glad you're still brewing Jerry. ETA csbosox (Chris) moved down the block from me so we've gotten together..........

Edited by djinkc, 09 August 2010 - 05:51 PM.