brewday3

After what feels like forever, I’m brewing beer and drawing.  A bit of a drought.   A professor of mine in grad school once pointed out to me that I make work and “act” according to the changing seasons; she wasn’t wrong, and to this day, it holds true.  The chill in the air, the changing leaves, and the cold hard realities of living in the North mark a transition whether you’re up for it or not.  The shifts keep me changing, keep me attuned to different perspectives, and force me to adjust.  Like steelhead charging up the rivers, something kicks me into high gear round this time of year.  Back in the saddle.

S.M.A.S.H B.I.T.S

3 Gallon BIAB – Full volume mash/boil

Grist

-8.5 lbs – Rahr 2-Row

Hops

– 60min – .5oz – Centennial whole leaf – 2013 backyard crop

– Knockout (flame-out) – 2 oz – Centennial whole leaf – 2013 backyard crop

Yeast

-Fermentis US-O5

Analog BIAB session citizens, no brewing software used on this, just instincts and gut-checks.  6 gallons of water, no treatment, up front.  Steep/mash at 154 F for 75 minutes. Pull bag, let drain.  Boil wort for 60 min., at this point it was 4.5 gallons. Threw the bittering addition in like a throw away song, put the 2 oz. of flame-out hops in a muslin bag to reduce solid matter going into the primary. Ended up with 3.5 gallons at 1.068 – perfecto! Chilled quick, pitched yeast at 70 F.  Fermented at 65 F ambient, so 67 F likely with heat generation.

That’s all so far.  This weekend I’ll transfer to a 3 gallon carboy and dry hop with another 1 oz. of backyard Centennial, let sit for 2 days in the keezer at 45 F with biofine clear (cold crash and dry hop..multi-task).  I’ll likley lose some volume due to the hops and the initial transfer off the trub, so here I’m hoping to hit the 3 gallon mark on the head. Rack to keg, carbonate at 25 psi for 1.5 days, gas off, set to 10 psi and serve.  Looking to drink this one in about 2 weeks from brew day – remember, when you’re looking to taste hops at their prime, turn those beers quick!  *because of the the quick turn around, make sure you have vigorous boil to drive off DMS precursors.

This is the first of several S.M.A.S.H recipes I hope to do this Fall.  S.M.A.S.H = Single Malt and Single Hop.  So, I’ve got some different base malts, but the hops will always be my 2013 backyard harvest of Centennials.

Tasting notes and finished drawing forthcoming.

Go fishing, make art, make beer.

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