![\"how](\"http:\/\/brewitright.com\/wordpress\/wp-content\/uploads\/2013\/11\/panel-sucks.jpg\")
<\/a>Replacement breakers on eBay are obviously used and quite possibly just as bad as the one existing one.\u00a0 Once the HLT or boil kettle is at temperature everything is fine, but it’s the 40 minute continuous load ramp-up that makes the panel contemplate self-immolation.\u00a0 We’re going to upgrade to 200A service this winter, but we’ll have to reach deep into some paychecks for it.<\/p>\n
The Recipe<\/h5>\nExpected OG: 1.069\r\nExpected FG: 1.016\r\nMash: 60m @ 152F at 1.3 qt\/lb\r\n\r\n10.65 lbs Rahr Pale 2-Row\r\n1.42 lbs UK Extra Dark Crystal 160L\r\n1.00 lb Thomas Fawcett Amber\r\n0.71 lbs Briess Caramel 80L\r\n0.16 lbs Briess Carapils\r\n0.08 oz Roasted Barley 300L\r\n\r\n0.6 oz Galena 13.9% AA @ 60m\r\n0.5 oz Cascade 6.8% AA @ 60m\r\n0.5 oz Willamette 5.3% AA @ 60m\r\n1.0 oz UK Fuggles 5.7% AA @ 30m\r\n0.7 oz UK Goldings 5.0% AA @ 0m\r\n1.0 oz UK Goldings 5.0% AA dry hop\r\n0.5 oz Cascade 6.8% AA dry hop\r\nWhirlfloc @ 10m\r\n\r\nWhite Labs WLP007 Dry English Ale<\/pre>\nThe Thomas Fawcett Amber was lying around, and we really had to use it up.\u00a0 We also substituted Fuggles for Tettnanger because we had them lying around, and we really had to use them up.<\/p>\n
The Brew<\/h5>\n
![\"jubelale-grains\"](\"http:\/\/brewitright.com\/wordpress\/wp-content\/uploads\/2013\/11\/jubelale-grains-300x166.jpg\")
<\/a>Dough-in landed the mash at 150F instead of the 152F we were hoping for.\u00a0 Since there are a couple variables involved in maintaining mash temperatures (thermal mass of the water and grain, pump speed, ambient temperature, etc), each brew works out a bit differently until you get to know your system well.\u00a0 How long that takes depends on how often you brew.<\/p>\n![\"jubelale](\"http:\/\/brewitright.com\/wordpress\/wp-content\/uploads\/2013\/11\/jubelale-crush-292x300.jpg\")
<\/a>The Brew It Right system has two active temperature probes during the mash: one in the HLT and a second on the HERMS coil exit.\u00a0 The center of the mash usually reads about 2 degrees cooler than the HERMS coil exit, which usually reads about 2 degrees lower than the HLT.\u00a0 Yes, you can speed up your pumps to bring the mash closer to HLT temperature, but that also means the wort doesn’t spend as much time in the HERMS coil and doesn’t pick up as much heat from the HLT.\u00a0 So you need to reach a happy equilibrium, figure out a standard pump speed and HLT\/MLT temperature differentials, write them down, and keep using them.<\/p>\n![\"jubelale](\"http:\/\/brewitright.com\/wordpress\/wp-content\/uploads\/2013\/11\/jubelale-sparge.jpg\" "\\"Sparge!\\"")
<\/a>Sparge!<\/figcaption><\/figure>\nAfter adjusting temperatures and reaching the right mash temperature of 152F, sparge first runnings were about 14 Plato (1.056) and didn’t drop, resulting in 7.3 gallons at 14 Plato.\u00a0 Since the last runnings were obviously nowhere near 1.010 (which starts extracting tannins from the grain husks) why waste a ton of great wort?\u00a0 Partigyle it!<\/a>\u00a0 After filling the boil kettle, the left-over Jubelale mash got topped off with two pounds of Maris Otter and a half pound of wheat malt, was left to sit for about an hour around 148F, and then drained off into a bucket for the second beer.<\/p>\nIt was boiled.\u00a0 Hops were added.\u00a0 Whirlfloc not forgotten.\u00a0 Chilled and kegged to 75F, yeast dumped, dropped into the fermentation chamber.\u00a0 The final gravity was 1.068, just shy of where it should be.\u00a0 Adding a bit more wort and boiling longer before starting the hop clock would have bumped the gravity up to the recipe’s 1.069, but that takes time and there wasn’t enough of it with another brew on deck.\u00a0 All in all, a pretty successful night.<\/p>\n
Bonus Bitter<\/h5>\n
It’s a crime to waste good wort.\u00a0 We had 7 gallons of 1.027 wort just sitting in a bucket from the Jubelale mash and extra grain.\u00a0 Time to brew number two…\u00a0 Since it’s also a crime to waste good hops, the left-over Jubelale hops formed the backbone of this beer:\u00a0 0.4 oz Galena at 60 minutes followed by 0.5 oz Willamette at 15 minutes for around 30 IBU.\u00a0 After Whirlfloc and yeast nutrient at 10 minutes, we kegged about 4.5 gallons at 1.038 gravity and pitched a pack of Nottingham yeast straight into the wort.\u00a0 Ideally it ferments down to 1.010 or lower for a light, dry bitter around 3.5% ABV.\u00a0 It added a total of 1.5 hours to the brew day; not bad for another 5 gallons of beer.<\/p>\n
Vent Times Two?<\/h5>\n
In a previous post<\/a> we installed a second vent fan; how well did it work for this brew?\u00a0 Not as well as we hoped, but much better than we feared.\u00a0 The vent still doesn’t trap all the steam from the boil kettle during a particularly vigorous boil, but the amount of condensation on the top and sides of the vent is hugely reduced.\u00a0 Next time we’ll try repositioning the pots with the boil kettle in the middle, centered between both fans.<\/p>\nIf you hadn’t guessed, your brewery is a never-ending project demanding continuous improvement.\u00a0 That’s how you Brew It Right.<\/p>\n","protected":false},"excerpt":{"rendered":"
It’s getting down to the wire to brew Winter beers that need anything more than a week or two of aging.\u00a0 What to brew?\u00a0 Jubelale!\u00a0 Brew It Right\u2122 hasn’t brewed often with dark crystal, so the use of Crystal 80 and Crystal 160 in this recipe intrigues us.\u00a0 But first, a diversion… Amps are Everything … Continue reading Winter Series: Deschutes Jubelale 2009<\/span>
The Thomas Fawcett Amber was lying around, and we really had to use it up.\u00a0 We also substituted Fuggles for Tettnanger because we had them lying around, and we really had to use them up.<\/p>\n
The Brew<\/h5>\n
After adjusting temperatures and reaching the right mash temperature of 152F, sparge first runnings were about 14 Plato (1.056) and didn’t drop, resulting in 7.3 gallons at 14 Plato.\u00a0 Since the last runnings were obviously nowhere near 1.010 (which starts extracting tannins from the grain husks) why waste a ton of great wort?\u00a0 Partigyle it!<\/a>\u00a0 After filling the boil kettle, the left-over Jubelale mash got topped off with two pounds of Maris Otter and a half pound of wheat malt, was left to sit for about an hour around 148F, and then drained off into a bucket for the second beer.<\/p>\n It was boiled.\u00a0 Hops were added.\u00a0 Whirlfloc not forgotten.\u00a0 Chilled and kegged to 75F, yeast dumped, dropped into the fermentation chamber.\u00a0 The final gravity was 1.068, just shy of where it should be.\u00a0 Adding a bit more wort and boiling longer before starting the hop clock would have bumped the gravity up to the recipe’s 1.069, but that takes time and there wasn’t enough of it with another brew on deck.\u00a0 All in all, a pretty successful night.<\/p>\n It’s a crime to waste good wort.\u00a0 We had 7 gallons of 1.027 wort just sitting in a bucket from the Jubelale mash and extra grain.\u00a0 Time to brew number two…\u00a0 Since it’s also a crime to waste good hops, the left-over Jubelale hops formed the backbone of this beer:\u00a0 0.4 oz Galena at 60 minutes followed by 0.5 oz Willamette at 15 minutes for around 30 IBU.\u00a0 After Whirlfloc and yeast nutrient at 10 minutes, we kegged about 4.5 gallons at 1.038 gravity and pitched a pack of Nottingham yeast straight into the wort.\u00a0 Ideally it ferments down to 1.010 or lower for a light, dry bitter around 3.5% ABV.\u00a0 It added a total of 1.5 hours to the brew day; not bad for another 5 gallons of beer.<\/p>\n In a previous post<\/a> we installed a second vent fan; how well did it work for this brew?\u00a0 Not as well as we hoped, but much better than we feared.\u00a0 The vent still doesn’t trap all the steam from the boil kettle during a particularly vigorous boil, but the amount of condensation on the top and sides of the vent is hugely reduced.\u00a0 Next time we’ll try repositioning the pots with the boil kettle in the middle, centered between both fans.<\/p>\n If you hadn’t guessed, your brewery is a never-ending project demanding continuous improvement.\u00a0 That’s how you Brew It Right.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s getting down to the wire to brew Winter beers that need anything more than a week or two of aging.\u00a0 What to brew?\u00a0 Jubelale!\u00a0 Brew It Right\u2122 hasn’t brewed often with dark crystal, so the use of Crystal 80 and Crystal 160 in this recipe intrigues us.\u00a0 But first, a diversion… Amps are Everything … Continue reading Winter Series: Deschutes Jubelale 2009<\/span> <\/a>Dough-in landed the mash at 150F instead of the 152F we were hoping for.\u00a0 Since there are a couple variables involved in maintaining mash temperatures (thermal mass of the water and grain, pump speed, ambient temperature, etc), each brew works out a bit differently until you get to know your system well.\u00a0 How long that takes depends on how often you brew.<\/p>\n<\/a>The Brew It Right system has two active temperature probes during the mash: one in the HLT and a second on the HERMS coil exit.\u00a0 The center of the mash usually reads about 2 degrees cooler than the HERMS coil exit, which usually reads about 2 degrees lower than the HLT.\u00a0 Yes, you can speed up your pumps to bring the mash closer to HLT temperature, but that also means the wort doesn’t spend as much time in the HERMS coil and doesn’t pick up as much heat from the HLT.\u00a0 So you need to reach a happy equilibrium, figure out a standard pump speed and HLT\/MLT temperature differentials, write them down, and keep using them.<\/p>\n<\/a>Bonus Bitter<\/h5>\n
Vent Times Two?<\/h5>\n