• Pages

  • Categories

  • Recent tweets

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Baltimore Tool Brew 3

The Third Annual Tool Brew was held this past Saturday at Baltimore’s Tool Library in Station North. Brewers from a couple of the brew clubs around the area, including mine, got together to brew a bunch of different beers and listen to some bluegrass.

I went in order to learn how to brew using all grains instead of the mostly extract brewing I have been doing. I teamed up with our club president to brew an English style brown ale.

Our temporary setup. Water boiler on the top, mash tun ((AKA a tricked up cooler), and the brew kettle on the floor.

Our temporary setup. Water boiler on the top, mash tun ((AKA a tricked up cooler), and the brew kettle on the floor.

He took apart his home brewing setup and devised this on-site setup. The water kettle at the top was heated to a temperature of slightly above 170 degrees Farenheit. We then ran it to the mash tun – a cooler fitted with a pipe manifold – to mix with the crushed malted grains our recipe called for. This water was kept above 165 degrees for about 45 minutes, by which time the grains had released their sugars into the water. The water was then piped into the brew kettle. We also rinsed the grains with water from the boiling kettle – enough to create 13 gallons in the brew kettle. This sugar water is more commonly known as the wort and was a wonderful brown ale color.

Bringing the wort to a boil in the brew kettle while chatting to some of the other brewers

Bringing the wort to a boil in the brew kettle while chatting to some of the other brewers

We brought the wort to a rolling boil and added the bittering hops (for flavor) and boiled the wort for about 45 minutes before adding in some aroma hops. Five minutes later we added som more aroma hops. Ten minutes after that we turned off the flame and hooked up our wort chiller in order to bring it down to our fermentation temperature of 70 degrees. When that was achieved, we siphoned the wort into 2 separate 5 gallon fermentation buckets and added some English ale yeast. 9 days later I’ll transfer it (rack it) to a fermentation carboy and dry hop it.  A week or so after that comes bottling/kegging day. It should be ready to drink by the first week in May.

The rolls royce of homebrew setups

The rolls royce of homebrew setups

Listen while you brew ...

Listen while you brew …

More brewers

More brewers

Even more brewers

Even more brewers

All in all, a very good day

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: