Haiku Beer #2

Haiku #2 was a recipe from my local beer store in which I desired to make an amber ale.  Called DYB Bronco Amber Extract (5.3% ABV, not verified) it was made with the following ingredients:

1) 0.05 lbs Belgian Caramel
2) 0.05 lbs Golden Naked Oats
3) 0.06 lbs Crystal 150L
4) 1.45 lbs Briess Golden Light Liquid (Malt Extract)

5) 0.1 oz Warrior (16%AA)
6) 0.1 oz Willamette Type 90 (4.8%AA)

7) White Labs WLP001 California Ale (Liquid)

Used StarSan sanitizer which is a lot more friendly than the C-Brite.  

The Mash

Heated 2.5 quarts (10 cups) of water (refrigerator water which is carbon filtered) to 154-160 deg F.  Add grain and mixed.  Cooked for 60 minutes at 144-152 deg F and stirred fairly frequently (not a lot of grain on this recipe).  Once heated, heat can be removed and then added again around 30 - 40 minutes.  After the mash, I then added the liquid malt.  Straight sugar!  Wow that is an easy way to add sugar.

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 60 minutes with 0.1 oz of Warrior Hops at the start of the boil then added 0.1 oz of the Willamette Hops with 15 minutes to go then the final 0.1 oz of Willamette with 1 minute to go.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  Allowed the mix to settle this time although not a lot of sediment on this one as the grain was pretty light.  When pouring into the fermentor it should be strained into a larger pot then transferred to the fermentor has it is tough to filter and pour through the funnel.  After the fermentor is full, the yeast was added and throughly mixed to aerate the liquid.  Note:  Liquid yeast is designed for 5 gallon batches.  It is suppose to warm to room temperature before adding and then to correctly mix I shook which was a disaster!  Foamed up and was impossible to tell how much yeast was added.  I estimated maybe I added twice as much?  

The yeast began fermentation and a fairly inconsistent burp began as compared to my first batch.  Excessive bubbling later in the fermentation and filled into the tubing.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock which was a bit too early has additional CO2 filled the airlock.  Wonder if the added yeast was cause of this?  Allowed to sit for 2 weeks.

The Bottling

Used bottling sugar this time and dissolved this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 7 x 500 mL bottles.  Smelled and looks good.  Allowed to sit for another 2 weeks.

The Tasting

Opened and tried on 11/16/11. Some slight carbonation probably needed an extra week (?).  See photo.  After additional week carbonation was a bit more.   Good basic flavor.  First bottled tasted like a amber.  With each additional opening the amber shifted into a more fruity flavor?

Your basic red ale

It's tasty full well balanced

Will brew more of this