10 Min Chinook Greenbelt IPABrewery at rest
Estimated OG: 1.060 SG, Estimated Color: 9.5 SRM, Estimated IBU: 62 IBU
Boil Time: 60 Minutes
Pale Malt (Joe White) 95%
Crystal (Joe White) 5%
0.17g/L Calcium Chloride
0.43g/L Calcium Sulphate
10g/L Chinook '10 (HomeGrown) (10mins)
10.9 billion cells/L (Repitch) Wyeast Greenbelt
Single infusion mash @66C.
Pre-brew day water filter
(no Chloramines here and Melbourne tap-water is close enough to RO water not to think too hard when creating water-profiles)
95% ale malt, 5% crystal
Malt conditioning (1-2% water, mixed well and left to sit for 15 mins before crushing)
The joy of crushing 6kg malt by hand
The crush
Grain temp & salt additions (Gypsum & dash of calcium chloride)
'Disassembled' mash manifold
19L strike water/preheating mash tun
Strike temp was as expected (but I have no idea what it is reading in that pic)
Not so high tech thermal insulation
Fly sparge/sparge arm
Draining the mash tun
Seems to be no channeling, so in theory that's a good thing
Still waiting for fittings for the 'solar pump' so a bit of lifting required to fill kettle
Hot break removal system
Single hop addition, 230g hops (both packs) @ 10 mins
Hops trying to climb out of the boiler
CFC
Pitching temp right out of the CFC
Rinsed yeast, shake jar for 20mins to aerate well
Shake well for a few mins every-now-and-then for an hour-or-so
Cling wrap 'lid' add temp probe and into temp controlled fridge
About 36h later, fridge smells nicely of hops and yeast seems to be happy doing its thing
Recipe adapted from here.
... with more details here.
I love your hot break removal system ;-)
ReplyDeleteOccam's Razor - the simplest way is usually the right way.