Today’s brew day proved much smoother (and much shorter) than last week’s for a number of reasons. Rather than doing a partigyle brew to produce two different beers in half batches, today we were doing a single full-size brew. It also helped that the kettle burner decided to be cooperative today.
The plan was to re-brew the Milly’s Oatmeal Stout to replace the batch we had drained from the fermentor the day before (which was now serving on tap, replacing the batch that had kicked just a few days before). This stout is one of the eight flagship beers that will be promoted through the Stark Mills distribution agreement – and will even have its own custom tap handle (we are supposed to see a prototype tomorrow)!
We arrived and got the warm water in the kettle from last night heating up again and positioned our pumps and hoses. While waiting for the grain delivery truck (actually, our biggest delay of the day), we took apart and cleaned the fittings on a few corny kegs and tested the fittings. Once the truck arrived, we brought two pallet-loads of grain sacks in by hand, checked them in, and separated the ones that we needed for today.
Once the grain was set, we started moving quickly, getting the mash tun heating up with hot water through the hydrator. I dropped the grain augur to the floor after the specialty grains were measured out. Karen and I switched positions this time and she dumped the grain sacks into the augur with Bryan’s help while I stirred the mash and talked with Craig. That is, until we got through the barleys and the oats started to come up the augur . . . and quickly jam it. Yee-haw! The rest of the oats were hauled up to the top and dumped in directly while I stirred. Then (after disconnecting the power) I unclogged the augur with a screwdriver. A four-inch diameter pipe was clogged with nearly a foot-long mass of flaked oats compressed into a near-solid cork. By the time I was done, I had filled nearly half of a brew bucket with oats to stir in.
The lovely roasty dark mash settled nicely, recirculated nicely, and (other than a brief near-stick during sparging) lautered evenly until our brew kettle was filled. We drained off a bunch of the remaining sweet wort to play with while the kettle finished heating up to a boil. We all had half a glass or more of the syrupy roasty chocolatey malt candy goodness. I mixed up a chocolate Malt Cola that I passed around. We passed a pitcher off to the kitchen to have fun with – with Bryan reporting hearing the word “marinade” being muttered before he exited the kitchen.
RECIPE: Malt Cola
30-60% sweet wort (bolder British malt flavors work best)
40-70% cola soda (the more citric Coke works better than Pepsi)
Add cooled wort to soda and gently stir before adding ice. Adjust blend to taste. I like it best with a bit more soda than wort.
Dark roasty worts such as stouts and porters make it more of a chocolate cola, while worts from bitters/milds/browns will be more of a caramel cola. More caramelly worts would also be appropriate blended with a traditional root/birch/ginger beer.
I measured out the 75 and 60 minute hop additions, and we got to raking out the now-drained mash tun. The spent grain was loosened from above with the oar and pulled out of the manway with a heavy-duty garden hoe to fall into plastic 55-gallon drums and trash cans. The grains were packed down in each bucket to compress them as much as possible. As each bucket was filled to within inches of the brim, it was loaded on a hand cart and wheeled through the twisting path of ramps and tight corners through the function room, kitchen, and back of the house areas to exit at the back door near the dumpsters. As the buckets began to pile up, a call was placed to our regular farmer to come collect it for feed for his farm critters. There is so much heat stored in this amount of grain that even at the below-freezing temperatures that we’ve had lately, it will take days to cool off enough to start to sour. (We filled about 9 of these big barrels with the heavy, wet, spent grain – which had weighed close to 1,100 pounds while dry before the mash . . . I hope I don’t need to break out the thermodynamics equations for you to get the idea that there’s a LOT of hot mass in each of them.)
I measured out the next additions of hops and put the boxes away before climbing through the top hatch into the mash tun with a bucket, a green scrubby, and the garden hose. I sort of lost track of time for a while, drenched with sweat and water spray, not able to hear much of anything outside except when I occasionally stuck my head out of the top. Eventually, I got the four panels of the false bottom turned up and everything inside the tun sparkling and shiny and clambered out with surprising ease.
Once on the floor, I could see that the others had finished up carting out the spent grain and had gotten the yeast from the Grundy Room to warm up for pitching. I measured out the Irish Moss and Bryan dumped it in the kettle, along with a couple of gallons of older yeast that we weren’t going to pitch to act as a nutrient. The final hops went in a bit later and we started the whirlpool. After the whirlpool was allowed to rest, we started draining into the fermentor. I opened the manway hatch on the FV and popped the lids off of the two corny kegs of yeast we were to pitch. The yeast that we had pulled the day before proved much more frothy than we had thought – after overnight settling, the kegs were only half full. While I was working the yeast loose and dumping it through the hatch, a third keg was retrieved and depressurized to find similar settling. The third keg also went in before the hatch was sealed up and the blowoff hose was rigged to the top port.
As the kettle drained, we could see that unlike the brew day last week, this brew had formed a nice, solid cone of trub. Actually, once we had filled the fermenter, drained some to a bucket for gravity readings, and let the rest down the drain, the pile of hops and break was very solid. It took quite a bit of force to blast it away, layer by layer, with the jet blast from the cleaning hose. Bryan climbed in this one for the cleaning while we took apart and cleaned the yeast kegs.
After everything was cleaned up, we checked on the status of kegs with the bar, replaced the root beer keg, and were done with our brew day. When possible, we try to have the brewers stay at least through the end of the happy hour. The staff likes us to be on hand to swap kegs and taps . . . and the management likes us around to answer questions and give brewery tours. So, dutifully performing my role, I had a pints of the oatmeal stout that we transferred yesterday (decidedly less over-roasted and much more balanced than the previous batch) and mingled amongst the patrons before heading home.
Tomorrow is the Certified Cicerone Exam, time to do some last-minute studying!