31 Jan 2011 - Following Norwegian tradition, I undertook this brewing at night. Brittan was my main helper throughout.
- Boiled just over 3 gallons of water.
- Boiled 2 other pots of water to remove chlorine. Put them out in the snow to cool.
- Cooled main pot inside to 156� F.
- Steeped 4 oz crushed aromatic malt in a mueslin bag for 25 minutes.
- Turned burner back on to boil wort.
- When it started to boil, I added the sugars:
1 lb light candi sugar
8 oz maltodextrin
3 lbs Pilsen light spray-dried malt
3.3 lbs Breiss CBW pure malt extract non-diastatic unhopped Golden Light (light LME)
3.3 lbs Breiss CBW pure malt extract non-diastatic unhopped Sparkling Amber (amber LME)
11:03 PM - Added Kent bittering hops. Continued boiling wort.
- Cut stems off of rose hips from the yard, leaving 1.3 oz of hips + petals (most were frozen).
11:55 PM - Turned off burners.
- Added rose hips and .5 oz Kent aroma hops.
12:01 AM - Took wort outside to cool in the snow. Added outside pots to raise level to 6.5 gallons.
12:08 - 118� F
12:20 - 113� F
12:38 - 98� F
12:54 - 93� F
1:12 - 86� F
- Accidentally fell asleep. Wort slightly frozen on top outside. Stirred & heated.
6:09 - 36� F
6:12 - 45� F
6:15 - 53� F
6:18 - 60� F
6:21 - 68� F
- Took wort off burners and put in fermenting bucket. It was already foaming.
- Added Nottingham brewing yeast and stirred.
- Put lid on with air escape and moved it to my bedroom.
1 Feb 2011 - By 8:17 PM the beer was bubbling at a rate of 1 bubble every 4 seconds. By 11:30 it had more than doubled
that rate.
2 Feb 2011 - I awoke this morning at 7 AM to the sound of foaming. It was not yet foaming at 6 AM when Cara got up. By
9 AM there was a real mess on the towels I put down. At 9:30 I hit upon the idea of cooling the bedroom down a bit to
lower the reaction rate. This ended the foaming by the early afternoon
3 Feb 2011 - Bubbling pretty constant at about 1 Hz.
4 Feb 2011 - Bubbling at about 1 bubble every 5.5 seconds.
5 Feb 2011 - Bubbling slowed to 1 bubble every 15 seconds.
7 Feb 2011 - Bubble every few minutes means no bottling yet.
9 Feb 2011 - Bottling! Cara did the siphoning & Brit liked doing the capper.
- Boiled 2 cups of water and then added 5 oz of powdered priming sugar.
- Cara siphoned beer from fermenting bucket to bottling bucket. The guck in the bottom was quite thick, but the rose hips were still floating.
- Added cooled sugar solution to bottling bucket.
- Bottled 37 bottles of various sizes and put them in the furnace room.
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