Brewday Fun and Mayhem

Savannah Brown Ale
Today was a fun day at the DIY brewery. Man it takes a full day when brewing all-grain, but it's good fun. All my real work was done in the early hours, so I got a jump on brewing by milling 4kg of malt. (actually the wife did the hard part) I boiled up 10 litres of rinse water to use later in the day. I formulated a recipe for a brown ale based on brewer's malt, brown toasted and black malts and some dry malt extract.

By 10:30AM I was off and mashing. I mashed a single step infusion mash with a grist ratio of 3.4 litres of water for each per kilogram of malt. I think this works out to the standard 1.5 quarts per pound that my American friends use. Close anyways. I did a 20 minute protein rest at 50ºC as I know this malt has a little much protein. I started mashing at 11AM and held in at 66ºC for 80 minutes. Sweet!

While mashing, I made a make-shift lauter tun from my old friends the blue water jugs. I used a piece of food-grade 10mm tubing in a coil with slices in it as the manifold. I attached it right to the existing water tap on the jug. It fits perfectly. OK, you have to improvise here eh? See photo of the inside of the jug/lauter tun.

I really don't know if the plastic will make the final beer taste like plastic, but I couldn't detect any problems in the samplings of wort that I took before and during the boil. I do know that it works just like the real thing and after recirculating for a minute the bed was set.

For the sparge I used 10 litres at 75ºC and did a batch sparge. I can't be bothered with trickle and wait. I got almost 25 litres out in total and of course I had to use the two biggest pots I had on to hold it all. I like using two pots as I can make a side brew like I did today. In the smaller pot I added some different ingredients and changed the hop schedule.

The boil was 70 minutes all up with 60 of Nugget 12.8% AA, and 15 minutes of Cascade 7.5% AA. In the side batch I added 1/2 cup of brown sugar and in the main batch I added 500g of dark dry malt extract. This should give a more complex "brown" malty taste (I am hoping).

The big chill came with lots of bottles of ice. In fact I didn't have enough ice made to power the chiller tonight, so it's the royal treatment with air conditioning for these guys until they get into their own chiller tomorrow. By the way, on a hot day, the water here is 32ºC and really is not that great for chilling. At least 10 litres of ice is required to chill 20 litres of boiling wort to pitching temperature.

A package of Danstar Nottingham Ale yeast was rehydrated and tossed into a litre of wort pulled from the mash. I boiled and cooled the mini-wort and shook it like mad. Oh well, no harm done and Savannah Brown Ale is on her way. After 4 hours the yeast has gone into a frenzy, swirling and churning and bubbling like a city alive with people. Magic eh?

I'll keep you posted and take some photos of the action.I learned that the Heat index was 44C today. Man I could go for a beer right now.
Cheers!

Malting at Home

Last night I had some time to listen to a podcast from the crazy guys at Australian Craft Brewers. The show was about malting at home and the processes involved. I will encapsulate for anyone that is interested. Note the same techniques can be used for malting rice.


Steep and Air Rests
Steep - soak grains in water for 8 hours
Drain - drain and allow air around the grains for about 1 hour.
Steep - add water again and soak for overnight, say 8 hours.
Drain - repeat the drain and air rest.
Repeat this process for 2 days or about 48 hours.

Tap water usually ok. Chlorine is going to prevent molds from taking to your grains.

Germinate
Drain and spread the grain out so that air can circulate around the grains. We need to keep the grain moist, so spray with water if they are getting dry. Not too much water at this phase.

In a few days the grain will sprout. If you are curious, take a razor blade and slice a few kernles open. You will see the shoot or acrospire starting to grow. When the acrospire pokes out of the husk you are half way there!

Let the rootlet reach a length of 2 times the size of the seed. This will have to be an approximation as not all of your grain will germinate at the same rate. When the majority of your modified grains are sprouted it is time to dry.

Drying
Spread the grain on a dark surface outside, say black plastic garbage bags and let the sun dry them. Spread them thinly. They will dry in one to two days in the sun. Watch out for the birds! Maybe a net is advisable if the sparrows are a problem there.

It's important to note that the grains should not dry out at a high temperature. We're looking at about 50ºC until it is dry. Two days in the sun should do the trick. Once the malted grain is dry, you can increase the temperatures and leave the valuable enzymes in tact.

The last step of the drying process involves more heat than the sun alone can produce. Spread the dried grains on a big baking sheet and pop them in your oven to finish them off. This will bring the moisture content below 10% which is ideal for storage. I don't have an oven, but I have a solar oven.

Roasting
If you want to roast a few kilos of malt to create some different darker malts, put a half kilo in a big wok and stir them over the gas cooker. They will smoke so keep tossing them. When they are the desired darkness, dump them in a pot and add some more to the wok. This is smoky business, but roasting malt smells so yummy (especially if you like dark ales and stouts).

Later I'll talk about the water here.