Sunday was back to brewing for Nick and I in the face of REALLY cold conditions. A few weeks back I did a post about our attempt at making a Samuel Adams Lager clone but due to some unforeseen circumstances, that brew went on hold and I brewed my Tripel Nipple. Well this past Sunday we got back on track.
This brew came out really well and due to an increased efficiency (and the resulting increase in potency of this brew) we decided to change the name to Samuel L. Jackson Beer because this stuff will get ya drunk! I also made some adjustments to the recipe, this is what we ended up brewing:
Samuel L. Jackson Beer
Amount Item Type % or IBU
21.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.5 %
2.32 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 8.9 %
2.25 lb Munich Malt – 10L (10.0 SRM) Grain 8.6 %
3.00 oz Hallertauer [4.80%] (60 min) Hops 24.3 IBU
1.25 oz Tettnang [4.50%] (30 min) Hops 7.3 IBU
1.00 oz Hallertauer [4.80%] (Dry Hop 4 days) Hops -
0.53 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 26.07 lb
Name Description Step Temp Step Time
Mash In Add 8.08 gal of water at 162.6 F151.0 F 75 min
Mash Out Add 5.21 gal of water at 198.2 F168.0 F 10 min
Despite some snow up Nick’s way, we were still able to get started with a striking at 7:30am. We struck with about 155f as the temp. I was going for 151f to give this a little lighter body, but not a bog deal. Because this was a big recipe and we were working at the capacity of the mash tun, we ran off three gallons of the wort into a pot so that we could add it to the sparge water (this was Nick’s idea and may have contributed to the name of the brew).
We hit our mash out temp of 168f on the nose and let it sit for 10 min. After this we added the sparge water and let the sparge happen for about 30 to 45 min. In the end our pre-boil gravity was 14.75brix or 1.058 gravity, a little more than a point above the projected 1.047.
Our yield was about 1/2 gallon lower than it should have been when things were all said and done and our gravity was 1.060, four above where we were aiming giving us the new name – Samuel Jackson Lager – due to the increase in potency.
In the end our efficiency was about 70% and we need to figure out if it was the recirculation of the wort or hitting the mash out temp that caused the spike.
In other news
I had a little stall in the fermentation of my Tripel Nipple that was solved by taking the bucket upstairs into the bathroom where it could sit at 72f. I have since racked it over and have the 5 gallon carboy on my bench where it’s a consistent 68f. Contrary to rumors on the Internets, I don’t think that a Tripel is equal portions Bud Lite, Miller Lite and Coors.
On that note, Southern Culture on the Skidz has decided to take some pot shots at my over carbonated (and very over oaked) stout. I didn’t get a chance to respond because I was watching the NEW YORK Giants make it to the Super Bowl and I was basking in the light of an all north eastern Super Bowl. While I do sometimes have hiccups in my brewing operation, at least what I do to my beer is legal in all 50 states, unlike the boys at MNB: