Sunday, September 18, 2011

#12 - Brewers Choice Traditional IPA [Extract]

Since my original coopers IPA in brew #3 had completely run out I decided it was time for another IPA. I so impressed with the process of making the Weissbier in brew #11 that I went with another Brewers Choice kit. When making kits you never have any experience of steeping grains (at least not initially) but this IPA had several types of grains to be steeped and a couple of types of hops. They were all contained in their own tea bag things but you could smell that "IPA smell" from one of the grain bags and I was really impressed with that. I didn't realise that certain types of grain could have such an affect on the taste.

Please excuse the apparent filth of the cooker but it was rusting before I moved in here. :P  I have the grains and hops steeping in a pot of boiled water which is sitting on a wooden board to keep in some of the heat. This steeping is done 3 times. The coopers malt extract is also heating up in the back along with a Alexander's Pale Kicker which I later dumped as it was old and smelt disgusting.

When bottling the brew I used dextrose for the fist time without a bottling bucket. If there is one method that makes the misery of bottling worse then this has to be it. It was an awful mess, when adding the dextrose to the beer, it foamed out of the bottles. When adding the dextrose first it then foamed meaning it took twice as long as it required waiting till the foam died down. I was also conservative with the amount I put in with slightly less than 1 teaspoon. I opened a bottle earlier in the week and it wasn't carbonated yet which has quelled my previous worry that the whole batch would start exploding. : /

I will update this as the picture changes.

Started - 28.8.11
Racked - NA
Finished - 08.09.11
Bottled - 08.09.11
Code - 1012
Yeast Brand - B.C Yeast
Yeast Code -  DZB 6G
Y-Temp -  22.0
Beer/Product Type -   Brewers Choice Traditional IPA
Malt/Sugar Type - 1.5kG Coopers LME Amber
Volume -  23.0 L
OG - 1058 
FG -  1017
Proof  - 6.00 (Including 0.5% Priming)

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