There is so much toil that goes into to turning sunlight, carbon dioxide, and water into sugar (i.e. growing/malting/kilning/mashing the barley) that it seems like such a waste to brew a big beer and then just throw away the still sweet mash. To avoid squandering these free fermentables (after extracting the first runnings) I added sparge water and capped the Pliny the Younger clone mash with a bit of Cara 20 and Special Roast (for a bit more body and malt character) and ran off five more gallons of wort.
The gravity of the runnings pre-boil was only in the mid-1.030's so I decided to use a light hand with the hop additions... just kidding I blasted the wort with big American hops, including a couple ounces each of pungent Citra and Chinook at the end of the boil. I though the two hops would provide complementary characters with the Citra's big tropical/citrus nose and the Chinook's cattier/resiny hop punch.
The fun with this batch will really start when I serve it, gravity-cask style. I shortened and bent the dip tube on the corny keg so that it draws beer from closer to the side (when the keg is lying on its side this will be the bottom). I'll lay the keg down with the out post at 6 o'clock and connect a picnic tap. To the in post I'll attach a gas corrector without tubing to allow air into the headspace to displace the dispensed beer.
The cask should be a fun (and less alcoholic) addition to a Pliny tapping party in a month or so. I'm carbonating the beer with an addition of sugar rather than force carbonating (to stay true to tradition), but I still flushed the keg with CO2 before and after filling to minimize oxidation. I won't add the dry/cask hops until a couple weeks before tapping to ensure they impart the freshest aroma possible.
Second Runnings Pale Ale
Batch Size (Gal): 4.00
Total Grain (Lbs): 26.69
Anticipated OG: 1.041
Anticipated SRM: 10.5
Anticipated IBU: 40.0
Brewhouse Efficiency: 17 % (65% including first runnings)
Wort Boil Time: 75 Minutes
93.7% - 25.00 lbs. American 2-row
3.5% - 0.94 lbs. CaraPils
1.4% - 0.38 lbs. Crystal 20L
1.4% - 0.38 lbs. Special Roast
0.50 oz. Columbus (Pellet, 13.00% AA) @ 60 min.
2.00 oz. Citra (Whole, 10.00% AA) @ 0 min.
2.00 oz. Chinook (Whole, 13.00% AA) @ 0 min.
2.00 oz. Citra (Whole, 10.00% AA) Cask Hop
2.00 oz. Chinook (Whole, 13.00% AA) Cask Hop
0.25 Tsp Yeast Nutrient Other 15 min.(boil)
0.50 Whirlfloc Fining 15 min.(boil)
Safale US-05 Chico
Profile: Washington DC
Sacc Rest 15 min @ 143F
Sacch II 60 min @ 149F
Sacch III 5 min @ 156F
After the first runnings were drained for Pliny the Younger, I added 6 gallons of 160 degree water (with 5 g of gypsum). Drained 1 gallon for Pliny then added 6 oz each Belgian cara 20 and special roast to the mash.
Let sit for ~60 min before running off.
Collected 5 gallons of 1.034 wort
Half flameout hops added at flameout, half after the chill started.
Chilled to 66, pitched onto ~1/2 of the yeast cake from the pils ale. Shook to aerate. Left at 63 ambient to start fermentation.
Good fermentation after 24 hours, moved to ~59 ambient.
12/21/10 Measured fermentation temp at 68.
12/28/10 Down to 1.010, 75% AA, 4% ABV. Right on target. Krausen down, but I'll give it a few more days at 64 to ensure the fermentation is complete before racking.
12/30/10 Purged a keg with a shortened dip tube. Racked the 3.5 gallons of beer into the keg with 3 oz of sugar dissolved in 1 pint of water. Flushed headspace, pressurized. Left at 62 to naturally carbonate for a few weeks before dry hopping. Might be a bit over carbonated, but I figure I'll lose some when I dry hop.
1/26/11 Added dry hops. Purged headspace, left at ambient ~60 F.
2/24/11 Hugely complex hop character, and the cask serving worked really well.