Pain in the Ass Porter

My second organic beer kit purchased from Seven Bridges Coopertive. This is the first time I have boiled using a propane burner rather than an electric stove. This batch also marks the introduction of an immersion wort chiller to my equipment inventory. Lots of new stuff to deal with, ultimately making this one of the most difficult batches I have ever done.

Let's just say I LOVE the immersion wort chiller. It cooled the brew down to 75 degrees in about 5 minutes. Unfortunately, the 6 grams of yeast I pitched had something wrong, and 24 hours after the inital pitch, there was no love in the fermenter. I had to get an 11-gram packet from DeFalco's to get the bubbling started.

Early taste tests proved EXTREMELY bitter. Do not, I repeat, DO NOT allow the hops to remain in the fermenter after the boil. Strain them out by any means possible. Not only do they give the beer a major pucker factor, but they clog the siphon tube and are nearly impossible to clean up.

On top of everything, fermentation was still happening even after 4 weeks in the secondary fermenter. Not sure if it had anything to do with the 17 GRAMS of yeast. This batch was truly a pain in the ass.

Gravities:

Initial 1.062
Transfer 1.020
Final 1.016
6.04% ABV How is this calculated?

Ingredients:

(All ingredients are organic except for Irish Moss and Yeast)
4.4 lbs pale liquid malt extract
2 lbs Briess 2-row pale malt
1 lb Briess Munich malt
.75 lbs Briess caramel malt (120L)
.75 lbs Briess chocolate malt
.5 oz New Zealand Pacific Gem hop pellets (35 IBU)
1 oz New Zealand Hallertau whole hops (6 IBU)
.5 tsp Irish Moss
6 g Coopers dry ale yeast
11g Windsor Ale yeast (if something is wrong with the Cooper's yeast)
.75 cup cane sugar (for priming)

Directions:

Place grains in a mesh grain bag and steep in 2.5 gallons of water for 1 hour at 175
Sparge the grains with enough water to fill the brew kettle to 5 gallons
Bring kettle to a boil, and remove from heat
Disolve liquid malt extract and. Return kettle to a boil
Add Pacific Gem hops and boil for 40 minutes
Add 1/2 oz Hallertau hops and Irish Moss. Boil for 15 additional minutes
Add the other 1/2 oz Hallertau hops and boil for 5 more minutes
Remove kettle from heat and insert your BRAND NEW IMMERSION WORT CHILLER
Cool wort to about 75 degrees and transfer to primary fermenter
Strain out the floaty bits of hops so the racking cane doesn't clog*
Add Cooper's yeast and wait patiently for fermentation to begin
After 24 hours, go to DeFalco's and get fresh yeast. Once the bubbles start, allow to ferment for 1 week
Transfer to secondary fermenter for 4 additional weeks
Disolve .75 cup cane sugar in 2 cups of boiling water
Siphon beer from secondary to bottling bucket
Bottle and store for 2 weeks before chilling

*This step was not performed on this batch. It is listed here so that future generations can learn from past mistakes.

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