First Brew!

2/26/12 - Cincinnati Pale Ale

Recipe

• 3.3# pale Malt Extract Syrup (MES), unhopped (used Breiss CBW Golden Light)
• 2.5# amber Dry Malt Extract (DME)
• My local brew shop didn't have an amber, so they just gave me a pale DME with some extra grain to steep pre-boil to get what they said would be the same effect.
• 6 AAUs bittering hops (used 0.5oz Horizon 11.3%)
• 5 AAUs finishing hops (used 1.0oz Cascade 6.0%)
• 11.5g Safale US-05 dry yeast
• OG 1.045 (11.2 P), 30 IBUs

Boil

I ended up getting a propane burner as the electric range did not prove to be quite enough in my pre-boil testing - it boiled the water, but just barely and it took a long time.  I heated up three gallons of Publix Drinking Water to 150 F and added the grain in a cheesecloth sack to steep for 30min. I had a little trouble keeping the burner lit, as it had to stay on low to keep the temperature at 150 F and it was windy. As a result the temperature dropped to about 138 F briefly.

After the 30 minutes was up the grain sack was removed and the DME was added, then everything was brought to a boil. T-60 the bittering hops were added, T-30 the first half of the finishing hops were added, and the last half of the finishing hops were added at T-15. The copper wort cooler was also added at T-15 to let it sanitize. The LME was added at T-5. It was rather viscous so I soaked the can in warm water so it would flow easier, which helped rather nicely.

The copper wort cooler gave us our first disaster of the brew, and it wasn't that bad. I tested the copper cooler before boiling to make sure that everything flowed okay, and it worked fine. The addition of hot water must have been the tipping point, however, as the drain tube exploded out at the first bend. I did not see any hose water get into the wort, and the copper cooler still worked just fine, we just had to aim it properly.

After cooling to 70 F I took the water from the pre-boil last night and added it to get to the full volume. I then took my OG sample and carefully poured the wort into the carboy for fermenting, pitched the yeast, and sealed it up. I read the OG with my hydrometer and get a reading of 1.055, about 0.010 higher than the recipe stated. Which means, I think, that there are more sugars than the recipe called for vs water volume. 

My guess is that my water is a little short and my extract a little high - I guesstimated on the 2.5# of DME; it was a 3# bag and I eyeballed 5/6 of it. The volume could be off because of how long the water I pre-boiled took to boil completely, and perhaps it lost more than it should have to steam.  Regardless, it just means I should probably ferment a little longer. That works out well, because I won't have a weekend free for bottling for three weeks anyway. We'll test the FG in three weeks and see where we sit. In the mean time, I will be trying to post fermentation notes via the mobile app, so they will be short posts.