What we’re brewing:
- Galaxy DIPA (‘The Astronaut’)
What we’re drinking:
- Bruery Terraux: Tart of Darkness
- Exit #015 Double Milk Stout
What we’re listening to:
- Grinderman: ‘Man in the Moon’, Grinderman
- The National: ‘Looking for Astronauts’, Alligator
- Sunday 25 June 2017
Other beer updates:
- The winter ale we brewed a couple weeks ago is still in the fermenter.
- Last weekend we bottled what could only be described as a nasty oatmeal stout (and not the inspiring feminist kind of nasty). I must have bungled it. It did seem like there were an awful lot of Fuggles called for near the end of the boil. We submitted it to a local stout competition anyway, so I look forward to reading and reporting on the feedback from the poor souls unfortunate enough to judge it. Yippee!
My medium sized American heart was super excited to brew this DIPA recipe that Michael whipped up featuring Galaxy hops. In line with our working ‘brewery’ name, we have nicknamed this beer the ‘Astronaut’ as an homage to the beautiful, fragrant, passionfruit and melon scented Galaxy hops that drive the recipe.
I have to mention that we spent the better part of the brew day out shopping for ingredients and supplies at:
- Grain and Grape’s EOFY sale (where we bought a NEW VERY FANCY COPPER WORT CHILLER),
- Chef’s Hat (where we bought a NEW VERY FANCY 20L ALUMINUM POT), and
- Bunnings (where we bought a NEW not as fancy hose FOR OUR NEW VERY FANCY WORT CHILLER). I was too late for the sausage sizzle, which was disappointing.
We’d been thinking about getting some new equipment for a while, and like ripping off a bandaid we just went ahead and did it all at once. Now we can brew substantially more beer in one go, upgrading from a 13L pot to a 20L pot, and in one go and cool it down more quickly!
As a result of the frenzied shopping, I was low on beans by the time we actually brewed, but everything went smoothly. We thought that we’d achieved a really low efficiency despite keeping the mash a steady 64.4 C. Turned out we forgot to consider the addition of straight table sugar, so our efficiency was actually a bit higher than expected (73.4% compared to our estimated 72%).
We’ll dry hop it this weekend unless we’re too lazy.
This is the recipe we brewed:
Type: All Grain
Batch Size: 8.00 l
Boil Size: 11.54 l
Boil Time: 90 min
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 131.4 IBUs
Est Color: 11.8 EBC
Measured Original Gravity: 1.082 SG
Measured Final Gravity: 1.013 SG
Actual predicted Alcohol by Vol: 9.1 %
Michael found a probable water profile for Pliny water, so we added a few minerals to our water based on that.
|2.60 kg||Pale Malt (2 Row) US (3.9 EBC)||Grain||94.9 %|
|0.02 kg||Caramel/Crystal Malt – 40L (100.0 EBC)||Grain||0.7 %|
|0.02 kg||Caramunich Malt (110.3 EBC)||Grain||0.7 %|
|0.10 kg||Sugar, Table (Sucrose)- Boil||Sugar||3.6 %|
|10.00 g||Galaxy [14.00 %] – Boil 60.0 min||Hop||42.0 IBUs|
|15.00 g||Galaxy [14.00 %] – Boil 15.0 min||Hop||36.3 IBUs|
|15.00 g||Galaxy [14.00 %] – Boil 5.0 min||Hop||21.2 IBUs|
|20.00 g||Galaxy [14.00 %] – Steep/Whirlpool||Hop||31.8 IBUs|
|1.0 pkg||American Ale (Wyeast Labs #1056)||Yeast||–|
|20.00 g||Galaxy [14.00 %] – Dry Hop 7.0 Days||Hop||0.0 IBUs|