So good to be brewing again. Finally got around to brewing something I’ve been wanting to get down for a while. Plus, Chas was able to make it for another fun brew day.
Sunday before last, the seventh, was a bottling day for the Lazy House Ale #1 and brew day for a porter I’ve been wanting to make for a while. With the new place there was a bit of getting-use-to the place, but the day ran smoothly.
The porter is an extract brew with steeped grains. Plenty of added bonuses to fill out the flavour and body. Milk Porter #1:
- 11 litres of water
- 1 kilogram Briess Golden Light dry malt extract, 60 minute boil
- 35 grams Willamette hops, @ 60 mins
- 5 grams Fuggles hops, @ 60 mins
- Steeped grains (see below), @ 5 mins
- 300 grams Maltodextrin, @ 5 mins
- 350 grams Lactose, @ 5 mins
- 5 grams Willamette hops, @ 60 flame out
- 15 grams Fuggles hops, @ flame out
- 1.5 kilograms Briese Dark liquid malt extract, flame out
- Windsor yeast (nearly a full pack)
- 400 grams Crystal malt 140 ECB
- Steeped in 2 litres of water for 40 mins
Getting the 11 litre boil going and grains steeping was priority. Chas got to cracking the grain while I sorted the water. Once all set it was time to bulk prime and bottle the Lazy House Ale.
Used 64 grams sugar dissolved in about 200 millilitres of hot water. Put this in the big fermenter and carefully racked the beer into it. Took a gravity reading and was surprised to see it hit 1.012, just as calculated. You might remember I didn’t get a proper original gravity so it might have been higher, or maybe I’ve finally got the hang of this home being thing. On a side note, no temperature control in this and it would have dropped below 10 degrees a few times.
Bottling went without incident. After not too long there were 36 bottles filled and capped.
Back to the porter, there was a bit of a rush. Lactose, maltodextrin and steeped grains were meant to go in with 10 minutes to go, but distractions meant they went in 5 minutes later. Oh well. I’m sure it shouldn’t make much difference.
Flame out then last hops went in. Rather than start chilling straight away, like last time, the liquid malt went in. Then into the ice bath with an ice and water top up. After a good half an hour or so of cooling we poured into the fermenter and sived out the hops. Realized that not all the liquid malt dissolved. Lesson for next time. Then topped up with cold water to 18 litres.
As the wort wasn’t cool enough yeast didn’t get pitched for a while. Wasn’t until next day that yeast went in. Nearly a whole pack of yeast, maybe half a teaspoon left. Was only a matter of hours before airlock started up. Always a good sign.
The original gravity came in at a respectful 1.060. This should come down to high 1.020’s giving a solid 6% alcohol and plenty of body backing it up. The sample tasted really good and I’ve got high hopes. If everything goes well I might pitch another dark beer wort onto the yeast. Maybe a coffee porter or stout.
Speaking of dark coffee beers, Chas brought around some bottles of his latest (4th) version of his coffee porter The Friedlieb. At 10.2% alcohol it’s a lot more like a stout. I’ll get a review up in the week or so.
The Lazy House Ale sample tasted great. Not over the top with hops like I feared, which is good. First tasting will be this Thursday. Probably a bit too early. Will wait and see.
Good to be back into brewing. Plenty to be excited about.