Single day, double shot.

On the tuesday of Spring Break I opted to make a batch of beer. April Fool's! I decided I'd make 2 batches of beer back to back in one day! I know. You say Sam Calagione used to brew 2 or 3 batches a day 5 days a week when he first opened Dogfish Head. Well, it was a first for me and my body ached for days afterwards.

My friend Wade opened up his garage for use. I usually make beer in the great outdoors, so it was nice to be semi indoors and have the heat dish available. I started assembling gear at 8 am. I brewed for about 9 hours and was there for a total of about 12. When the kettle came up to a boil for the first beer I began heating the hot liquor for the second while I was cleaning out the mash tun. It worked fine, but I think I could've shaved a few minutes off at this point. The biers:

Ahtanum 'ApriFoo' Saison

14# 5oz Castle Pils
3# 12oz Wagner hard white wheat
5 oz Ahtanum pellets 5.5% AA (2.5@90min 2.5@ KO)
Wyeast 3711 French Saison

9.75 gallons @ 1.049 OG


Cracklin' Belgian Pale

17.5# Great Western 2-row Brewers Malt
1.25# Briess C-40
3/4# Castle Biscuit 25L
5 oz Slovenian Goldings 4.7% AA (3.5@90 1.5@ KO)
Wyeast 1214 Belgian Ale & 3944 Witbier

10+ gallons @ 1.051 OG


That's 20 gallons in under 12 hours. Both are in primary. The Saison has fermented between 76 & 80F with the Pale at 66-68F.














Rosie Russnet: Brewing Assistant and Brown Dog