In the attempt to meet a certain important academic deadline, I haven’t been posting. I have
been brewing, and now that I’m back to blogging who knows what delights will appear in due course.
The post that takes me out of my hermit-like exile is devoted to a Saturday’s brew day at the brand new shed-brewery of my brewing associate Kevin, in Dublin’s north city. Poor Kevin finally has a shed of his own, which is the unalienable right of every man and woman interested in fiddling and tinkering with objects, and above all, brewing beer. It’s not a huge shed, and it’s an odd little shape, nonetheless it contains a brewery capable of boiling probably 80L, though we only brewed half that.
The Kit: The boiler and the Hot Liquor Tank are 100 litre pots that were sourced in France. I bagged one too, which I use as a fermentor. Kevin has taps on his, and they are both heated by quite impressive gas burners. The gas bottles live outside the shed, and with the window and door open there is no danger of any fume buildup. The mash tun is a picnic cooler with something like a 65L capacity. The transfer between the vessels is via a little 12v pump, a solid little workhorse despite its size! There is a vent that is happily situated right beside the boiler. In time I think this could be hooked up to a lid with a flexi pipe, to direct the boil off steam straight out of the shed.
For our brewday we made a simple stout, something along the lines of an “export strength” beer. We brewed 40L, our recipe was straightforward, if I remember correctly there was 12 KG of Pilsner Malt, 800 G of Roast Barley, 700 G of Chocolate Malt, and 500G of Black Malt. There may also have been a little crystal in there, I’m sure Kevin can fill us in in one of his “witty” comments. The Og was to be in the 70s somewhere. The water was treated with calcium chloride flakes, at least, it was the second time around. Kevin already had it measured out and dissolved in a pot of water, waiting to be added to the mash. I tipped it out because I thought it was just dirty water. That’s what happens when two people try to brew a beer.
The mash smelled incredible as usual. My favourite mashes are the really dirty looking ones where there’s heaps of dark malts, like this beer. The smell of chocolate, coffee, just general roastiness is almost irresistible. I wanted to scoop some out and eat it like porridge. We ran the wort off into the boiler, sparged, and added the second runnings, getting about 45 litres.
The brew took most of the afternoon, and in between waiting for this to heat up, or that to cool down, we played, at a rough estimate, 30 games of Pro Evolution Soccer 8 (Kevin has recently upgraded from PES06), getting through such classic matches as France vs Germany, Brazil vs Argentina, MUFC vs Chelsea, several “El Classicos” and of course, em, Sweden vs Denmark.
The beer was hopped with Northern Brewer, a mid strength hop which has quite a spicy smell. Around 80 G went in at the start, with a couple of additions towards the end of the boil. The beer should be around 70-80 IBU, which might sound like a lot, but the higher the strength of a beer the more it needs to be balanced by higher hopping, or else it can taste cloyingly sweet, even if it is 40 or 50 IBU on paper. This is especially true of big stouts.
We pitched some very fresh yeast that I had taken from an active fermentation only that morning. The stout had taken off by the following morning, so here’s hoping it ferments out well. The yeast was originally White Labs 028 (Edinburgh Ale), which I had cultured on to slants in the fridge.
All in all, an epic brew day, with the new setup performing extremely well!
**Special Edit!** I neglected, in this post, to mention the awesome cookies, not to mention the bean soup that Hazbo made us while we were fearlessly brewing. I’d like to take this opportunity to express my admiration for Hazbo, and add that she looked fantastic on saturday on her way out
on the lash with to meet some knitty types for cocktails and sushi. Knitters are clearly classier than brewers.