Pinter Review 2 – The All Grain Rebrew

We take the Pinter for another spin. This time, Mike and I tackled an all-grain rebrew using the Pinter, focusing on a classic English ale. We aimed to create a Best Bitter with a rich, balanced flavor to see how the brewing system performed with fresh ingredients. In this post, we’ll walk you through the brewing process, share the recipe details, and conclude with our tasting notes and overall thoughts on the brew.

The Brewing Process

Recipe and Ingredients

For this all-grain rebrew, we tailored the recipe specifically for the Pinter, which handles a one-gallon batch sizes. Our grain bill consisted of 87% Maris Otter malt, 9% Crystal malt (60°L), and 4% Victory malt to add a bit of a biscuit note. We used 14 grams of East Kent Goldings (EKG) hops, aiming for around 35 IBUs.

We had two additions: one at the start of the 60-minute boil and one at flameout. For yeast, we chose Lallemand Windsor British ale dry yeast. Its known for slightly lower attenuation and ability to bring what I wanted – a full English ale character.

Brewing Steps

We started with a boil size of 1.75 gallons, mashing our grains in two gallons of water. Using the brew-in-a-bag method, we removed the grains after mashing and proceeded with the boil. After boiling for 60 minutes, we chilled the wort and transferred it into the Pinter, added the yeast, and sealed it up. The fermentation took place at around 64°F (18°C).

We fermented for 10 days, cold crashed for one day, and conditioned for about four days. This method allowed us to achieve a well-fermented beer.

Pinter Rebrew Thoughts

Tasting the Brew

The final product had an original gravity of 1.042 and a final gravity of 1.010, resulting in an ABV of 4.2%. As we poured and tasted the beer, we were greeted with a delightful aroma, reminiscent of chocolate and grain. The flavor profile was dominated by biscuit notes, a subtle sweetness from the Crystal malt, and an earthy, tea-like quality from the EKG hops. The Windsor yeast contributed to a slightly hazy appearance and a complex, ester-rich profile.

Final Thoughts

Overall, we were quite pleased with how this all-grain rebrew turned out. The Pinter proved to be an excellent tool for creating small batches of cask-style ale. The fermentation process, although not visible from the outside, was effective, and the final product was a testament to the potential of this brewing system. If you’re a fan of English ales and looking for a convenient way to brew small batches at home, the Pinter is definitely worth considering.

BREW ON!