Some Pictures from Brew Day

I know that I've promised part III of my series on fermentation temperature control. However, last Monday, Labor Day, was brew day. I thought that I've take a break and post about that. Rest assured, part III is coming.

So, on Monday, I made a California Common. The recipe is below:

8.0 lbs Pale Malt, two-row
1.25 lbs Crystal Malt, 60L, British
0.75 lbs Munich Malt, Belgian
0.7 oz Northern Brewer Hops, 60 min, 9.0 AA, 28.1 IBU
0.2 oz Northern Brewer Hops, 30 min, 9.0 AA, 4.1 IBU
0.2 oz Northern Brewer Hops, 20 min, 9.0 AA, 2.7 IBU
0.7 oz Northern Brewer Hops, 10 min, 9.0 AA, 5.3 IBU
1.0 oz Northern Brewer Hops, dry, 9.0 AA, 0 IBU
White Labs, San Francisco Lager (WLP810)

5.5 gal, 10.6 SRM, 83% Efficiency, 10 lbs, 40.2 IBU, 1.051 OG, 1.016 FG

Here are some pictures from the day:

Here is the setup: hot liquor tanks on top, mash tun in the middle, and boil kettle below. My heat exchanger is beside the setup on a chair

This is a picture of the sparge in action.

This is a picture of the boil. The copper lines with green hoses attached is my heat exchanger, which I sanitize by boiling. Notice the kettle is partially uncovered to boil off DMS.