Coyotl Nanobrewery
Batch twenty: Heather Mild

11/8/2009 13:00 Activated yeast pack
11/8/2009 13:29 2.5 gal water on stove for strike at 170, grist in tun
11/8/2009 13:57 hit 165°F, gas off, started 2 gal in other pot on heat
11/8/2009 14:01 added 7q water and came to 148°F, 1q room to 139°F, will rest at 139°F for 30 minutes
11/8/2009 14:12 Stired and dropped to 137°F, added one cup at 185°F, brought to 142°F
11/8/2009 14:26 stirred again at 141°F
11/8/2009 14:33 added 2q at 200°F to bring to 149°F, holding for 15
11/8/2009 14:54 4q at 190°F brought it to 157°F, starting to look like a full tun...
11/8/2009 15:13 stirred again and is at 155°F
11/8/2009 15:24 Recirculating until clear
11/8/2009 15:37 Finished vorlauf, draining to brew kettle with .25 oz UK Kent Goldings pellet hops for first wort hopping
11/8/2009 15:48 Rather fullish kettle back on full burner for boil (balanced between two)
11/8/2009 16:16 Boil finally started, adding .50 oz UK Kent Goldings pellet hops for boil, back on single burner
11/8/2009 16:57 Adding 1 lbs Amber Dry Extract and 2oz heather tips
11/8/2009 17:06 Adding .25 oz UK Kent Goldings pellet hops, Whirlfloc tablet
11/8/2009 17:20 Gas off, kettle in ice/Idophor bath
11/8/2009 17:26 Down to 130°F, pitching into half of the ice
11/8/2009 17:54 Pitched yeast (Brit Ale, Wyeast 1098) at about 85°F, OG reads 1.030 at 78°F, corrects to 1.032

Notes:

  • Hoping to keg just before Thanksgiving, may be cutting it close
  • I always miss the steps in the mash, need to spell it out better and recalculate based on temps and sizes
  • Hagan says that he does a single infusion mash at 152°F
  • Pitched at least 2q work and maybe sparged with a gallon at 160°F, just too much in kettle.
  • Had planned to use heather tips at knockout, but package saids to add at beginning of boil, so added at -20min

    Final assessment, 05 DEC 2009
    Aroma: Bitter, botanical aroma, smells musky and fungal. Faint nutty caramel hiding under heather assault.
    Appearance: Deep mahogany color, mostly clear, Tan head with acceptable persistence
    Flavor: Sharp, bitter lead with a weak finish. Some toasty malt, but dominated by strong earthy heather taste, somewhat metallic.
    Mouthfeel: Very weak body, hollow metallic sensation. Good carbonation, very slightly astringent.
    Overall Impression: Way too much heather for the light body. Half as much heather or twice the OG might have been a far better beer.