Well, today I bottled a 6 gallon batch of IPA. This was my 14th batch, 9th All-Grain. It was the recipe from Brewing Classic Styles (a great book, by the way!):
OG: 1.063
FG: 1.009
IBU: 64
Color: 7 SRM
Grain:
American 2-row 12.75 lb.
Crystal 20L 1.0 lb.
Munich Malt .75 lb.
Crystal 40L .25 lb.
Hops:
Columbus 13.2% AA 1 oz. 60 min.
Centennial 9.1% AA 1 oz. 10 min.
Cascade 5.4% AA 1 oz. 5 min.
Amarillo 9.1% AA 1 oz. 0 min.
Yeast:
Wyeast 1056 American Ale (Repitch 2nd generation)
Ferment @ 67 degrees F
Mash @ 149 degrees F for 90 min.
I decided to finally take some photos of my bottling process today. The basic goals of my bottling day are twofold: (1) Sanitation and (2) Avoiding Oxidation.
My process is this:
1. Rinse bottles immediately after use (this is not done bottling day, but rather after I pour the beer).
2. Run the dishwasher to clean it.
3. Sanitize the dishwasher after washing using a spray-bottle filled with Star-San (a no-rinse sanitizer).
4. Put bottles in the dishwasher and run it.
a. Make sure to cover the hole for the drying-agent with duct-tape since this can coat the bottles and reduce head retention.
5. While dishwasher is running, measure priming sugar.
6. Boil priming sugar in a quart of water for 5 minutes.
7. Sanitize Priming bucket (and lid) with Star-San.
8. Pour priming sugar mixture (boiling hot) into Priming bucket & cover with lid.
9. Once the dishwasher is finished, I transfer the beer from the Fermenter to the Priming Bucket.
a. Make sure to avoid oxidation by running the siphon hose all the way to the bottom of the Priming Bucket, and submerging the end of the hose under the beer as soon as possible. This minimizes splashing.
10. Stir the primed beer with a sanitized spoon.
11. Bottle it up!
That's it in a nutshell. Here's some photographs:
The Primary Fermenter
My StarSan: a bucket and spray bottle!
The all-powerful nomograph.
Boiling my sugar.
Transferring from the primary fermenter to the bottling bucket.
The bottling station :)
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