Ramon Rojo Mk. II

This is the second of two batches of Ramon Rojo. The first was fermented with a strain of Brettanomyces, and has been sitting for approximately one month. This second batch, twice the volume of the first, will be fermented with a more neutral strain of Saccharomyces for approx two weeks, after which time I will blend both batches in my used wine barrel, San Miguel.
The recipe (listed below)  for this batch was exactly the same as the first edition, only twice the volume to fill the space in the barrel.  I chose WLP002 as the yeast for this batch, primarily because of its low attenuation level. I want little attenuation from this batch, which will leave quite a bit of larger polysaccharides for the Brettanomyces to break down once the two batches have been blended together. That is the reason for such a high mash temp, and I also skipped oxygenation of the wort for this batch. Having spent so much time trying to get my yeast to perform at its very best, it was a little odd taking all these steps to try and prevent it from doing so.
Some may be questioning why I would use another yeast at all. Why not just blend the batches now, and let the Brett go buck-wild on all the sugars in the wort? Well, many of the hundreds of compounds that are produced by Saccharomyces yeast strains during fermentation will in turn give certain characteristics when they are further broken down by Brett, secondarily. It is suggested that one will get more depth and characteristic flavor from Brett strains if they are first fermented with Saccharomyces. Basically, using a neutral yeast strain first is the equivalent to adding bacon to anything.
Let me just say, this was a long brew day. As most of the batches I brew are on a 3-4 gal scale (that's just the way I like doing things for the time being) I have only really ever needed a five gallon mash tun. However, this batch was clocking in at a panty-dropping 12.5 gallons. This is obviously far beyond the capacity for my mash tun, so I basically split it into two mashes, mixed the runnings from both, and then brought it to boil in my 15.5 gal Keggle. For someone used to brewing 3 or so gallons, in and out in 4 hours flat, including clean up, two mashes and the time needed to bring 14 gallons of wort to boil started to add up. Thankfully the Giants had a late afternoon game today, which kept me in form.


P1020387P1020394













Recipe: Ramon Rojo (Clean Portion)
Brewer: Evan

Recipe Specifications
--------------------------

Batch Size (fermenter): 13.00 gal   
Estimated OG: 1.047 SG
Estimated Color: 10.3 SRM
Estimated IBU: 24.6 IBUs
Brewhouse Efficiency: 70.00 %

Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
14 lbs 6.2 oz         Pale Malt (2 Row) Bel (3.0 SRM)          Grain         1        60.0 %        
4 lbs 12.7 oz         Vienna Malt (Great Western) (3.5 SRM)    Grain         2        20.0 %        
2 lbs 6.4 oz          Wheat Malt, Dark (Weyermann) (7.0 SRM)   Grain         3        10.0 %        
2 lbs 6.2 oz          Caramunich II (Weyermann) (63.0 SRM)     Grain         4        10.0 %        
2.00 oz               Sterling [7.50 %] - First Wort 60.0 min  Hop           5        24.6 IBUs     
1.1 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         6        -             


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 23 lbs 15.6 oz
----------------------------
Name              Description                                Step Temperat Step Time     
Protein Rest      Add 15.05 qt of water at 124.9 F           113.0 F       30 min        
Saccharification  Add 17.33 qt of water at 208.4 F           158.0 F       45 min        

Sparge:  sparge with 9.82 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Brewed April 6, 2013

Brew day went smoothly, however, it was a rather long day. 
Original Gravity - 1.049 
Batch split into two 6.5gal fermenters and each fermenter got one vial of WLP002. No yeast starter was used. 
Yeast pitched at 66 F, fermentation chamber set for 66 F as well. 
Giants lost 6-2 


Fermentation started approx 24 hrs later (again, did not use a starter. 

Now lets get all this crazy yeast mumbo-jumbo and red-hued sugary goodness
 all mixed together and makin' all kinds of sweet, alcoholic love to each other. It's gonna be a bio-chemical orgy.





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