Brew #5
Started 2-10-2002
The Grape and Granary had a excellent intermediate homebrewing class on 2-2-2002. I learned a lot. During the class, they handed out a recipe for an Oatmeal Stout, which was made during the class. I decided that was to be my next beer. Unfortunately, on Saturday (2-9-2002) when I went to "The Grape" I couldn't find the recipe anywhere. So, I asked Jim (the guy I talked to last time) if he had the recipe for the Oatmeal Stout that we made in the class. He said sure, and went in the back and brought out a box. It was a kit. I wasn't planning on making a "kit beer", but since it was put together by the folks at "The Grape" I figured it would be ok. Unfortunately, the stuff wasn't labeled very well.
3 lbs Muntons unhopped plain pale dried malt extract
3 lbs some other brand of pale dried malt extract
1.75 fl ounces Wyeast brand liquid yeast #1007 mfg date 2-5-2002 (do they teleport this stuff in, or what?)
1 ounce challenger hops (bittering)
1 lb of "specialty grains" (several mixed together, dunno what kinds)
1 lb of oatmeal flakes
This was going to be my first 5 gallon batch, so I also picked up an Ale Pail without the bottling spigot, a siphon with bottling attachment, a bottle tree, and a large nylon steeping sack. The kit included several of the small sock-like bags, but I liked the big one better. The kit also had a packet of dried yeast, which I put into my "emergency backup yeast" box.
Since I was making a 5 gallon batch, I figured I better use as much of my 3 gallon pot as possible. So, I put 3 gallons of water into the pot, which left about 2 to 2 1/2 inches from the top. At first I didn't think this would be a problem, because I've been pretty good at keeping boil-overs under control. I got the water to 160° and put in my 2 lbs of grains. The water level rose to within a 1/2 inch from the top. Uh-oh. "But those are coming out, and they'll take some water with them." I thought. So, still no problem. After steeping for 30 minutes, I wanted to try sparging the grain like they did in the class. I took out the grains and put them into a colander, which I put over the water. The handles were barely big enough to keep it there. Then I tried to sparge. SPLASH! The colander fell into the wort! I fished it and the grains out, and tried again - SPLASH! Argh. This went on for a while because I was too stubborn to give up, and eventually I got some help and managed to pull it off. The stove, the floor and myself were soaked in wort. Little did I know, this would turn out to be a good thing. Then I got the wort back up to boiling and added the malt extract. 6 lbs of malt extract displaces a fair amount of liquid! Some of the powder fell over the side, and the level had crept back up to within and inch of the top again. Had I not spilled all that wort, I imagine I would have overflowed the pot. Note to self - next time start with 2 1/2 gallons, not three.
Anyway, I got this boiling, added my hops and counted 45 minutes. Then I cooled it in the sink, and decided to try out my new siphon. I put the racking cane in the pot, and filled the tube with tap water and attached it to the racking cane. Then I put the clamped end of the tube down into the "Ale Pail" and let the clamp go. It worked! The siphon started up nicely. For safe keeping I put my sterilized spoon in the pail so it wouldn't get germs on it while I was waiting for the siphon to finish. However, by the time it was finished, it the wort had overcome the spoon. I washed my hands in the one-step cleaner and fished it out. Hopefully that didn't add anything unpleasant to the wort. The siphon did a good job of leaving behind some of the crud. It might have done better if I had whirlpooled the wort first. I pitched the yeast at about 78°, then I sealed the lid and put my airlock into the lid. The bucket now sits in my basement at about 55-60°.
5-14-2002 OK, I know it's been roughly forever since I updated. Sorry about that. Anyway, this brew was damn good. The first few had a faint chalky tast, but it attenuated by the last few. All in all, quite excellent.