Brewing Process 2: Electric Boogaloo

Now, we have our wort in the boil kettle. Since this is a big stout, and we are looking for a higher ABV than your typical stout, we may be adding some adjuncts. In this case we would add Maltodextrin, which is an unfermentable sugar. This increases mouthfeel, head retention, and body, without affecting the flavor or ABV. For increasing ABV, we may add some Belgian Candi sugar. It is sort of like Rock candy in syrup form....basically sugar syrup. Yeast eat this stuff up, and it is an efficient fermentable. There are two ways to do this, add it to the boil, or in fermentation. There are a few advantages for each, but I will not bore you with those details.

Ahoy! Original Gravity Ahead!

A few tests are made before transfer is complete. Above, you see Daniel checking the wort's gravity to determine how close we are to getting the last usable wort out of the mash tun. This test is done several times until Original (pre-fermentation) gravity is reached. Once we get to the volume we want, we check again with a hydrometer. pictured below.

Now, the beer is in the boil kettle, where it will boil between 60-90 minutes. Today, we are doing a 90 minute boil. Transferring the beer over to the kettle, the beer is at about 170F, and we start the boil kettle while doing the transfer, so that we get a little more efficiency. Either bittering hops, or hop oils are added to the boil, as well as any adjuncts. Below is a photo of Daniel adding the hop oils. Hop oils are more commonly used now because of the mess from using hop pellets, or whole cone cone hops in the boil. Using oil raises the volume of beer significantly. More drinkable beer per batch = more sellable beer per batch. Hop oils are the way to go, yo.

Daniel adding hop oil

More later....Transfer to cold side....I know, I know, but you will have to wait. I have beer to brew!

They keep feeding me.