BrewBlog: 2009 Big Brew - SS Minnow Mild Ale
General Information
Method: All Grain

One of the two brews made at the Barons Summer Camp.

The yeast used to make this beer was actually harvested from a Mild that Mike had made previously. Approximately 1/2 quart of yeast in a mason jar was pitched for this brew into the various fermentation vessels.

Update 05/04/2009

Final volume to the fermenter was approximately 18 gallons @ 1.043 OG. That's 2 gallons less than anticipated but a much higher gravity than the projected 1.037. It'll be diluted after fermentation. Yeast was pitched around 5 PM on Saturday @ 70F. The fermenters were moved to the basement were they are sitting at 62F. Fermentation was VERY active by 9 AM Sunday morning when first checked. Still going strong today.


Update 05/07/2009

Looks like fermentation has stopped.  No bubbling.  5.6 Brix reading converted for alcohol = 1.009 gravity.  Likely final.  Need to dilute to final strength to compensate for high original gravity.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
2 tsp Irish Moss @ 15 minutes  

Mash grains at 156°F (69°C) and hold for 60 minutes. Sparge with 170°F (76°C) water. Collect enough runoff to end up with 20 gallons after a 60-minute boil. Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss.

After the 60-minute boil, chill to 67-70°F (19-21°C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F (19°C) for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.

Force carbonate at approximately 2.5 volumes of CO2 or bottle condition using 17 oz by weight (assuming 67°F / 19°C) corn sugar.

Primary: 7 days @ 67° F
Secondary: 7 days @ 67° F
Age: 14 days @ 67° F
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