brouwerij-chugach

dedicated to fermentation of beer & bread

Brewday

Its a quarter past five and I’m seeking liquid cheer,

I open my fridge and find I’m running low on beer.

So off to the spreadsheets: Beersmith & Bru’n Water,

Even browsed an article saying its bad to chill with copper.

 

Recipe in hand now that the Sandman has my son,

I head out to the brewery to get some work done.

First thing I grab is a stainless ten gallon pot,

Set it on the stove and fill with water that is hot.

 

While the water is warming I weigh out some grain.

Barley crusher and a drill: check crush, mill again.

Usually there is some light spillage of grist,

So I go grab the broom and try not to get pissed.

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Water is adjusted, and reached the correct calefaction,

I put in a brew bag, some grain and start the action

of mixing my grain with an over-sized whisk

I don’t care about aeration  – I’m convinced there’s no risk.

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With a swirl and a flick the whisk is removed

And I check the temp: a perfect one-fifty-two.

On goes the lid and a light mash tun insulator

I’ll come back to check on this sixty minutes later.

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While the starches are converting to sugar in my mash,

I go to the freezer and pull out some pelletized hash.

Magnum for bittering, Citra for a low temp whirl

I’ll also add Galaxy, Falconer’s and perhaps Perle.

 

I weigh out my hops for a hazy New England I-P-A

One sixty minute addition with the rest put away,

Till end of the boil after a light temperature drop,

I’ll put in four ounces of hops with a plop.

 

The mash is completed the enzymes are done

Its time to begin some BIAB sparging fun.

I hoist up the bag and its 210 micron filter

The wort drops down while the bag is in kilter.

 

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With the spent grain removed the wort begins to heat,

I reach in the fridge for Fermicap and a leftovers to eat.

A few drops per gallon and one more for good luck

If this thing boils over, my wife will yell @%^#!

 

With a heat stick to supplement my electrical range,

The wort is almost ready for a slight phase change.

A bittering charge of Magnum goes in with a stir

Yeah, I weighed those in grams – I’m no amateur.

 

The boil rages on forty five minutes or more

I toss in my chiller and Irish moss (really, what for?)

Fresh hops, chloride rich water, adjunct-ed with wheat.

This beer will be hazy enough to make Jamil need to tweet.

 

I turn the heat off and get ready to whirl in the pot

With my ghetto-hydra-style-chilling big copper knot.

In go the hops and steeping goes on for about twenty

Then pour into the fermenter with London Ale III yeast aplenty.

 

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Down to the cellar where its cooler, yeasties can frolic

By eating these sugars they’ll make this sweet tea alcoholic.

I turn back to the counter all covered with grime

and clean before my wife gets home, thus concealing my crime.

 

Exit Glacier. 6-24-16.

Exit Glacier. 6-24-16.

3 Comments

  1. The folly is you cleaned too much

    Cleaning a Kitchen is the job you’d never touch

    • bhall

      June 28, 2016 at 12:38 pm

      I’d love the ability to brew without having to clean,
      however sleeping in the bed I would probably be weaned.

  2. *Beatnik finger snapping*

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