I did not have the fresh Yarrow (although it grows rampant in my yard) and since it is my first time using a even slightly Psychotropic herb (in brewing), I decided to use a little less than that recipe calls for, and since I was already changing the recipe I just went for the gusto and totally changed it.
7 3/4 lbs light malt extract
1 lb American Munich
1 lb Chocolate Malt
1 lb Flaked Wheat
1 lb Flaked Oat
1 1/2 ounce Yarrow
I am not sure what temp I mashed the grains at, I just brought 2 1/2 gallons water to right before a boil and dumped the muslin bag of grain in then set my electric stove on low and left it for an hour.
Then I used my fermenter bucket and a large strainer as a cheap batch sparging system. I then used 2 gallons hot water from my tap and rinsed the grains, then poured that back into my brew pot.
Added the extract.
I know most say to boil your wort for at least an hour before chilling but I'm lazy. I brought my wort to a boil (which took at least 30 minutes) then tossed 1 ounce of yarrow into the pot and turned off the burner and put on a lid. I let that sit for 45 minutes before transferring to the fermenter bucket where I had 1 gallon cold water from my tap (keep in mind I have a well and it wicked cold out there) .
I am going to let that sit until tomorrow morning when I will pitch the yeast. I usually do a starter but I think this beer is big enough that I wont this time, I am just going to open the pack of dry yeast and toss it in
-Next Morning-
After some coffee and a bagel I check gravity. It reads 1.052. It's a little low for what my calculations said but no matter to me. I cut open the packet of yeast and pour it into the fermenter, snap on the lid and put in an air lock.
-That Evening-
It is bubbling away nicely. I hope there is enough head space and I don't wined up with a mess.
-Update Jan. 30 2011-
Just finished transferring to secondary. It probably could have gone another 2-3 days but as I have stated earlier I am an impatient brewer and that is probably my downfall. The hydrometer test was at 1.28 as of now but since I lost the bottom of my raking cane more troob went into the secondary than usual so there is still plenty of room for improvement. I will let this set in the glass secondary until it's clear (or I "deem" it clear) which I hope will only take a week but it may take longer. I still do not know what I want to prime (if I want to prime) with. I might get some maple syrup or maybe get an extra 1/2 cup malt from my next batch, or maybe just use some turbinado sugar. Ill take suggestions and consider them seriously.
-Update Feb. 15 2011-
Well its been longer than a week but hey its all right. So I finally bottled the Yarrow Barleywine that did not really turn out a Barleywine. It got stuck around 1.024 for the last week so I only used 1/4 cup maple syrup to prime with. It may not be enough or it may be too much only time will tell. Stay tuned for the first tasting.
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