Monthly Archives: January 2010

Recipe Name: Pirates Gold AleVolume: 5 Gallons
Yeast:
Safale S-04 Dry Ale Yeast. Dry. 11.5g. Rehydrated.
Malts:
Northwestern Gold extract 3.3 lbs Liquid

Hops:
1. ??? 60 Minutes ??oz
2. ??? 30 Minutes ??oz
3. ??? 15 Minutes ??oz

1/24 – Brew Day:
Boiled 1 gallon water. Removed from heat and dissolved in all Malt extract. Returned to boil (partially covered).
– After 30 minutes, no visible hot break (?)

Added 1st hops (Bittering). Boiled and partially covered. Stirred every 10 minutes
Added 2nd hops (aroma) after 30 minutes. Boiled and partially covered. Stirred every 10 minutes
– Rehydrated Yeast at 30 minutes.
Added 3rd hops (aroma) after 45 minutes. Boiled uncovered. Stirred once.
– Stirred Yeast at 45 minutes.

Chilled wort in ice bath for 30 minutes.
Strained wort into 3 gallons of water in fermenter.
Aerated by pouring back and forth 3 times.

Temp: 74 F
OG: 1.060 (This was w/ 5 gallons of wort. I added additional gallon after taking reading. Whoops!)
Probably closer to 1.050

Fermentation:
Fermenter in spare shower. Dark, room temp.
Started bubbling within 12 hours.
Stopped bubbling after 2 1/2 days.
Single stage fermentation.
1/30 FG = 1.014 @ 62F
2/2 FG = 1.014 @ 64F
2/3 – Cleaned 24 12oz bottles and 12 22oz bottles with one step. Heated dry in dishwasher. Covered w/ Saran wrap over night

2/4 – Bottling Day:
FG = 1.014 @ 68F
Estimated FG should be between 1.012 – 1.020
Priming sugar = 3/4 cups Corn Sugar in 2 cups water. Boil 10 minutes. Let cool to Room Temp.
Clean and sanitize w/ one step:
Caps, siphon, hoses, Bucket, Thermometer, hydrometer, thief, stirring spoon.
Filled 25 12oz and 12 22oz bottles. Could have used ~3 more 12oz bottles.
End to End ~2.5 hours (when cleaning bottles the night before).

OG: 1.055
FG: 1.015
Alc Content: 5.3%

2/9 – Bottle Conditioning
After 5 days the control bottle has fully expanded.