Lochiel Lager

Bodensatz Brewing

Johnny Davidson Ale

97.09.13 Canadian Ale (corn meal)

Ingredients for 20 litres :

6lbs 2 Row
1lb Wheat malt
1lb Munich
500g corn meal well cooked to 4l
1.0oz JP's Cascade
1/4oz Randy's Hallertauer

Cook corn meal 1/2 hour in 5 litre pot, stirring regularly, and adding boiling water as required to bring up volume. Allow mixture to come down in temperature. Preheat cooler and put in 8 qts strikewater and allow to come down to 169F. This part has to be well timed. When the strikewater in the cooler comes down to 169F, the corn meal mixture should be at the desired strike temperature of 152F so that it does not change the temperature when mixed in. It's easy enough to add heat to the pot on the stove, so if you want the temp to come down, keep the lid off, and bath the pot in cold water. Mash in malts to 152F, then add corn meal and check temp again. Sparge water pH was brought down to 4.7 with acid blend, but that was later found to be a fair bit too low, which prevented a good hot break..

Procedure for this Session

11:35 8qts strike water @ 169 to mash in to 151F
11:40 add corn meal boiled to 4l @ 150F to bring to 150.5F
11:45 begin rest
12:30 stir, add some boiling water to bring back to 150.5F
13:10 begin recirc (7l)
13:20 begin runoff, sparge water pH 4.7
14:30 end runoff, collect 27l (OG 1.036-7), start boil
15:00 boil commences
15:15 add 1.0oz JP's Cascade
15:45 add 1/4oz Randy's Hallertauer
1/4oz Fuggles leaf
16:00 Irish Moss
16:15 burner off, whirlpool
16:20 begin chill OG 1.047
16:40 end chill

- pitch 14g Cooper's
- recirc was clear after 5 but went 2 more just for fun (corn or coincidence?)
- chiller wort-out had no chill haze which was caused by sparge water pH too low

97.09.20 - racked. Smell very cidery. pH 4.1 or 4.2. Far too low.
97.10.21 keg with 80g sugar. SG 1.012. Handful Hallertauer in keg
97.11.24 all gone