T: = translation
Originally posted by: sjwaste
Yeah, I don't know what any of that means, but I'm interested. Can you translate?
Imperial Amber (hahah)
T: High alcohol content, beer will be amber colored with moderate bitterness and hops
Rolled out another 10 gallons on Saturday
T: I brewed a 10 gallon batch
lol
15 lbs 2 row
1 lb carapilz
1 lb 120 crystal
T: These are quantities of various types of malted barley. 2 row is the staple of almost all beer made, carapils adds body and head retention (insert joke), 120 crystal adds flavor and color to the beer (120 indicates that the barley is roasted to pretty deep reddish/brown color)
mashed at 151
T: Mashing is the process of 'cooking' malted barley so that enzymes will convert starch to sugar. Mashing is most efficient between 150 and 155 F and takes about an hour. (Like most people, I do this by putting the grain in a 5 gallon igloo-like cooler and mixing in enough hot water to raise the temps to the desired level.
sparged out 6.5 gallons
T: sparging is the process of rinsing out the newly converted sugars from grain husks. Slowly adding water to the top of the grains while draining it equally slowly from the bottom produces a very sweet, pretty tasty liquid called wort.
added 6.15 lbs Pale LME
T: LME is syrup derived from malted barley. Its an alternative method to mashing the grain yourself and is useful when trying to brew a high alcohol brew, or when you want to brew more than 5 gallons at a time and you have a 5 gallon mash tun (like I do).
1 ounce target @ 60 minutes
1 ounce splaat @ 15 minutes
1 ounce spaat @ flame out
T: These are varieties of hops. The target hops will provide some bitterness to this beer, the spalt will provide hop flavor and aroma.
I didn't take an OG because i broke my gravimeter, but I imagine its pretty hefty. probably around 1.065 (assuming 75% mash efficiency)
T: OG shorthand for original gravity... The denser the wort, the more sugar; the more sugar, the higher the alcohol of the brew.
edit: Oh yeah .. i just pitched this beer ontop of the yeast cakes from batches 260004:05 and let it go. Initial fermentation took 48 hours (instead of the usual week)
T: yeast convert sugars to alcohol and co2. the more yeast you add the quicker the conversion. There is still some activity going on, but most of the sugar is converted during the first week (or two days in this case). It will now take about 2 weeks for the beer to clear (suspended yeast cells will settle out along with hop particulates) and then I can keg it up and carbonate (by added a bit more sugar or by forcing co2 into the beer).
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