On August 18th 2013, SBBC undertook a big step forward by brewing our first all-grain beer, a Red's Rye IPA clone. This is the scaled down version of the process that larger breweries use. This is more labor intensive and a longer process, but it should make better beer. This is also the first time we used the 3 tier brew stand we built in house a few months ago. It is also the first use of the HLT and MLT coolers we purchased from Northern Brewer. Overall the brew went well. We undershot the pre-boil gravity, but I was able to add 1.5 lbs of DME to correct it. The OG was 1.065 which is just under the estimated 1.066. The FG was 1.010. If I did the math correctly, the ABV should be 7.2%, up from the estimated 6.6%. I think we were successful. The beer was kegged and carbed last Sunday and it should be ready to drink this weekend. I'll post an update then. Cheers.
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| Yeast Starter on the stir plate |
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| Our 3 Tier stand put to work |
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| Grain bed after draining the wort |
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| Collecting the wort to boil |
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| Getting there |
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| Boiling away |
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| Chilling the wort |
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| Happy, bubbling airlock |
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