Stove Top Brewing

After the successful Saison brew I decided to try brewing alone. I had absorbed more book knowledge and web tips than I could stand. I would attempt my first stove top brew and learn my own lesson. The challenge would be working with two small brew pots. I devised a plan to do a mini-mash and a dual boil. I needed a crash course on brewing and the accessories for the job.

When I arrived at Homebrew Headquarters I was surprised to see the store empty. We were facing a cold front and every road was iced. Chances were I would have the next day off and a worry free brewday. Kelly Harris the store owner helped formulate the recipe. In search for terms to explain the unconventional boil I offered "decoction". This was in fact the wrong term for the boil process but Kelly went on explaining without exposing my novice. I left the store to brave the snow and ice. I had everything I needed for stove top brewing and a hand bill for calculating malt extractions.

Kelly's lesson in brewing proved to work in my favor. I was to conduct the mash, start the boil in two pots, then chill with an ice bath. I got even more creative by chilling outside. The thought hit me while buying ice: "It's 18°F why am I buying ice?." Why not cover the pots and chill the wort outside? I bought the ice as back up and after fumbling around in the snow for an hour I decided to head inside. I poured the wort into a bucket and commenced from 90°F until cold brake at the kitchen sink.

After racking to the carboy fermentation slowed on schedule and beer was set aside to clarify. Hours after a two week fermentation I carbonated the cloudy Kolesch. The beer was a golden in color, malty with a nice touch of hops. The yeast had imparted moderate fruitiness. The batch was approaching style and tasty with some tweaks it could be noteworthy.
calculating malt extractions by hand

original gravityfinal gravitycarbonated beer

ice bath cold break
primary fermentation

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