Hippy Trippy
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9 February 2011
| This was my first go at a Belgian Tripel, and I decided to augment it with some rose hips I found in the backyard. Tonight we bottled it, so it'll be carbonated and ready to drink in a few weeks! You'll find the recipe I used below this, my first fancy logo: |
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. |
