All Grain Brewing (now with sound) - My First Podcast Post

I've published quite a few brewing videos on youtube already but thought it would be nice to mirror them onto a place where I can write a little more about each of the topics. Obviously the additional benefit is that those who use iTunes and iPods can subscribe to the podcast and download the vids for mobile viewing. I'm going to start by posting my most recent video, "All Grain Brewing" and then I'll backfill with some of my older videos when I get a chance.  Here's the recipe straight out of BTP:

Summer Ordinary Bitter Ale

8-A Standard/Ordinary Bitter

 

Size: 5.75 gal Efficiency: 88.64% Attenuation: 75.0% Calories: 145.9 per 12.0 fl oz

 

Original Gravity: 1.044 (1.032 - 1.040) |===============================#|

 

Terminal Gravity: 1.011 (1.007 - 1.011) |=======================#========|

 

Color: 5.9 (4.0 - 14.0) |===========#====================|

 

Alcohol: 4.31% (3.2% - 3.8%) |================================|

 

Bitterness: 29.83 (25.0 - 35.0) |===============#================|

Ingredients:

 

6 lbs 2-Row Brewers Malt 1 lbs Munich TYPE I 1 lbs 2-Row Caramel Malt 10L 0.25 lbs Victory® Malt 1 oz Fuggle (4.8%) - added during boil, boiled 60 min 1 oz Fuggle (4.8%) - added during boil, boiled 20 min 1 oz Fuggle (4.8%) - added during boil, boiled 5 min 1 ea Fermentis S-04 Safale S-04

Schedule:

 

Ambient Air: 70.0 °F Source Water: 60.0 °F Elevation: 0.0 m

 

00:33:31 Mash In - Liquor: 2.5 gal; Strike: 167.3 °F; Target: 154.0 °F 01:33:31 Saccharification Rest - Rest: 60.0 min; Final: 152.0 °F 01:40:17 Mash Out - Heat: 6.8 min; Target: 168.0 °F 02:25:17 Sparge - Mash out: 2.0 gal sparge @ 170.0 °F, 2.8 gal collected, 45.0 min; Sparge #2: 3.3 gal sparge @ 168.0 °F, 4 gal collected, 0.0 min; Total Runoff: 6.97 gal

Notes:

Evaporated .75 gallons more than expected and had to top up .75g to keep within gravity limits of the style. Hopefully won't blow off too much. Hit 77% effeciency. At 5 gallons, measured 1.044 OG. Added the .75g back in to dilute to 1.038 OG. Bitter and Flavor hop additions were done in hop bags, aroma was free thrown into kettle. Recirculated wort through CFC with march pump and used a prechiller after it got down to 100F. Recirced until ice was melted then ran into fermenter. Was about 78F. Pitched and put the carboy into a rubbermaid tub with cold water and an ice pack. I want this to churn at under 70F. Rehydrated the S-04. Tested SG on the night of 7/23 when I saw krausen falling. It's at 1.011 already in only 48 hours.

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