Date: Feb 26th (8am – 10pm) LONG DAY
Club Member participants:
1. Chris Carte
2. Jack Buttress
3. Pat Bush
4. John Driscoll
5. Marquise Wilkins
6. Jacob Magnuson
7. Joseph Nance
Brew Day Goal:
We sought to make a total of 30 gallons of 1.140 OG wort that is to ferment in one location and used to fill a Maker’s Mark Private Select Barrel donated by the Nashville Bourbon Social Club.
Process:
In order to get 30 gallons of 1.140 wort we had to perform two different mashes that utilized 94 lbs of grain each for a total of 188 lbs for the day. This will need to be done again for Brew Day #2. We batch sparged and had a really long boil that got us to an actual 1.152 OG with a total of 26 gallons of wort in the fermenter. There was 2.25 gallons of double-filtered water boiled and chilled, then added to the fermenter to bring the gravity to our desired 1.140. We used US-05 yeast that took just 12 hours to start showing activity while sitting at 64F.
What to do differently next time:
1. First will need to just use one Mash Tun vs the 2 that we started with because the Largest one will hold all of the grain for one mash.
2. Start the mash at 6am before anyone arrives so that it’s ready to sparge by 8am.
3. Do not use the Trub filter in the boil kettle, because it was completely clogged and would only allow wort to flow for about 10 mins before Jack Buttress came up with a way for us to pull the liquid out with the pump by placing a hose down into the kettle over the top. I forgot that I had a ½” stainless steel racking cane that we could have used.
4. Don’t drink as much, or break out Bourbon while brewing with a large group (But we all had a great time)….
5. Have food plans for Lunch and Dinner or have people bring a Lunch with them. (I would love some ideas – Joseph N.)
I hope you will be able to make it on the next brew day. See the 2022 Club Schedule for Details.