2011 International Homebrew Project – Brewday

This is the International Homebrew Project brewday notes, shop the no pictures version. Rick of CandianBrewer fame came over for a big batch brewday. We did a bit more drinking and bullshitting than photo taking. Rick brought over a growler of his Lees Stout for some proper motivation. That is one tasty session stout…

All in all, a pretty decent brewday save for a couple stuck mashes. I’ve had this problem off and on over the last few batches and don’t quite have a handle on it. Thankfully I’ve learned that stirring and letting it settle for 5 min usually gets the grain bed reset. Recirculate a bit to ensure clarity and then off and running (ha!) again.

I was able to get all the proper ingredients at Northern Brewer. Simpson’s Medium Crystal, Crisp Amber and Brown malts. I had some Fawcett Roast Barley from a group buy earlier in the year. I didn’t get the Mild Malt, but did use Fawcett Optic to ensure we get that solid malty base.

The Invert No 3 was part of a big batch I made a while back. It took a half hour of soaking the container in hot tap water to get it loose enough to pour. Stuff is awesome – sticky-icky goodness of toffee and medium fruits.

The only missed number was the extra 10pts of gravity heading into the kettle. Somehow these 10 gallon batches actually boost my efficiency up from 75-80% to 95%. Cute! We decided to stay the course and avoid any course deviations to make sure the balance and mouthfeel weren’t compromised. The unfermentable lactose and Wyeast 1318 should keep the attenuation down – looking to finish around 1.025 or so for 5.16% ABV.

The mash-out was a bit different than the usual infusion… Promash was telling me it was going to need 10.9 gallons in my 10 gallon mash tun. So, decoction mash out it was. Not the first time for that – I tend to do this for the amber and dark lagers for extra flavor. So enough poetic waxing and onto the notes…


2011-03-05  International Hombrew Project 2011
Brewing Date: Saturday March 05, 2011
Head Brewer:  Nicholas Henke
Asst Brewer:  Rick Preston
Recipe:       International Hombrew Project 2011

Recipe Specifics

Batch Size (Gal):        11.50    Wort Size (Gal):  11.50
Total Grain (Lbs):       22.24
Anticipated OG:         1.0530    Plato:           13.091
Anticipated SRM:          41.7
Anticipated IBU:          40.0
Brewhouse Efficiency:       75 %
Wort Boil Time:            150    Minutes


%     Amount     Name                          Origin        Potential SRM
51.2    11.39 lbs. Pale Malt(2-row)              Great Britain  1.0380      3
12.7     2.84 lbs. Milk Sugar                    Generic        1.0300      0
10.8     2.41 lbs. Amber Malt                    Great Britain  1.0320     35
8.6     1.91 lbs. Roasted Barley                Great Britain  1.0290    575
5.9     1.32 lbs. Brown Malt                    Great Britain  1.0320     70
5.9     1.32 lbs. Crystal 75L                   Great Britian  1.0340     75
4.7     1.05 lbs. Invert No. 3                  Britain        1.0330     65


Amount     Name                              Form    Alpha  IBU  Boil Time
111.17 g.     Fuggle                            Pellet   3.67  27.5  150 min.
48.04 g.     Goldings - E.K.                   Pellet   4.22  12.5  60 min.


Amount      Name                           Type      Time
2.00 Unit(s)Whirfloc Tablet                Fining    15 Min.(boil)
1.25 Tsp    Yeast Nutrient                 Other     15 Min.(boil)

WYeast 1318 London Ale III

Mash Schedule
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
Sacchrification        5     90    151     151   Infuse   179       18.35   1.00
Mash Out              15     15    170     170   Decoc    192       11.25   1.00 (Decoc Thickness)

Brew Day Notes

  • Brewed 2011-03-06
  • Fawcett Optic as base malt
  • Simpson’s Medium Crystal, Crisp Amber and Brown malts, Fawcett Roast Barley
  • hops derated for 1yr old @ 5F in vacuum packaging
  • Wyeast yeast nutrient


  • 1020 Mash in to 152F. HLT at usual Promash +5 of 184F. Needed 3pts of 60F tap to get down to 152F.
  • 1022 hit pH 5.5 (sample chilled to room temp) after adding 1 tsp (~4.4 g) NaHCO3
  • 1206 mash out decoc pulled – about 3.5 gal or 50%. Main at 149F.
  • 1210 Mash out hit at 170F
  • 1226 vorlauf started
  • 1228 sparge adjusted to pH 5.3 (@ room temp)
  • we sparged around 11 gallons, kept eye on pH and spiked again in last half to keep pH under 6.0.
  • 1238 Runnings started – 23.5B
  • 1240 stuck hard. tried a few things to kick it loose. Resorted to a full out restir and 5 minute “time out”
  • 1315 runnings again going well, ran fine until the end.
  • 1344 sparge done, final runnings at 1.5B. Total in kettle was 14.03gal at 11B.
  • 1402 Boiling on!
  • 1635 Boil done, 15min whirlpool started
  • boil off was fine – slightly less than 1gal/hr due to partial lid on kettle.
  • 1650 start chilling – hit 66F from 61F tap water.
  • 1715 done – final gravity 1.066/16.3B

Fermentation Notes

  • 2011-03-06 @1715: Pitched 200 mL of harvested thick slurry from Mild (post/link shortly).
  • pitched at 64F, hit with 120s O2
  • 2011-03-06 @2232: fermenter bubbling away, yeast sludge forming at the top. 5hr lag, gotta love repitched yeast!
  • fermenting at 69F – 1318 seemed very sluggish below 67F in the Mild. Some small krausen, but nothing huge
  • 2011-03-08 @ 1930 – slowing down, temp down to 68F
  • 2011-03-10 @ 1730 – no more bubbles, still a thick goopy krausen
  • 11.4B – stirred up yeast
  • 2011-03-11 @ 0800 – 11.3B, she’s done
  • 2011-03-13 – into secondary for 3 days, 4 days dropped to 32F
  • 2011-03-19 – kegged, 11.3B

Finished at 11.3B (1.0328) for 4.26% ABV and 48% ADF.

Tasting Notes

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