Equipment: Boil pot, Fermenter, Airlock, Hydrometer, Idophor, Thermometer, wort chiller, strainer, funnel, ruler
Recipe:
2.5 gallons wort reduced to 1 gallon
Steps:
2/5 oz Citra (14%) at 60 mins
2/5 oz Amarillo (9.1%) at 30 mins
1/5 oz Cascade (7.5%) at 5 mins
Cooper's Ale Yeast slurry (Brew1 Bottle2, Brew2 Bottle1)
- Start thawing wort 1.5 days ahead
- After 1.5 days, wort was only partially defrosted. Interestingly the frozen part was lighter, almost clear, than the liquid.
- Reduce wort to 1.25 gallons
- At a reduction rate of .25 per hour, it took 5-6 hours.
- Add hops according to schedule
- Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
- Bring wort to rolling boil
- Partial cover pot if at all
- With a couple minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, hydrometer
- Finish boil at 60 mins
- Chill wort
- Once wort was in the high 70s, I aerated the wort by stirring/splashing the wort with the chiller.
- Strain wort into fermenter
- Measure OG
- OG: 1.056
- Reduction worked!
- Pitch yeast
- Cap with airlock (blowoff tube into sanitizing solution)
- At 7:30am, temp is in mid 60s. Bubbling is still going.
Feb 25 9pm: Start defrosting
2/27 8am: Start reducing
8:20am: Hydrometer shows ~1.023
11:40am: Hydrometer still only shows ~1.031
3:10pm: Need the measuring cup for a yeast, so add 1oz malt extract to wort
3:34pm: Add first set of hops
4:01pm: Add second set
4:30pm: Add last set
3:28pm: Yeast food
3:46pm: Wort chilled and yeast added
4:33pm: Wort reduced to ~1.1 gallons
4:50pm: Wort chilled
4:58pm: Done!
9:03pm: Krausen first appearing in tube
2/28 5:50pm: switch to airlock
3/7 8:50pm: Dry hop 1/10 oz Amarillo 9.1% to 2L bottle
