Showing posts with label brew day. Show all posts
Showing posts with label brew day. Show all posts
Wednesday, January 17, 2018
Czech Lager and Kellerbier Brewday
Czech Pale Lager
Recipe Specifications
--------------------------
Boil Size: 7.54 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.044 SG
Estimated Color: 4.3 SRM
Estimated IBU: 29.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 86.9 %
7.0 oz Caravienne Malt (22.0 SRM) Grain 4 5.1 %
6.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5 4.3 %
5.0 oz Acid Malt (3.0 SRM) Grain 6 3.6 %
0.50 oz Magnum [12.00 %] - Boil 40.0 min Hop 7 20.6 IBUs
1.00 oz Saaz [2.80 %] - Boil 10.0 min Hop 8 4.0 IBUs
1.00 oz Saaz [2.80 %] - Boil 5.0 min Hop 9 2.2 IBUs
1.00 oz Saaz [2.80 %] - Steep/Whirlpool 15.0 mi Hop 10 2.7 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 8 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.78 qt of water at 168.2 F 156.0 F 45 min
Mash Step Decoct 3.67 qt of mash and boil it 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.87gal) of 168.0 F water
Notes:
------
http://byo.com/stories/issue/item/3244-czech-pale-lager-style-profile
5 g calcium chloride (CaCl2) to the mash
3 g CaCl2 to the sparge water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Kellerbier
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 4.9 SRM
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6 lbs Vienna Malt (3.5 SRM) Grain 3 56.5 %
4 lbs Pilsen (BestMälz) (1.5 SRM) Grain 4 37.6 %
6.0 oz Melanoiden Malt (20.0 SRM) Grain 5 3.5 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 2.4 %
1.00 oz Mandarina Bavaria [9.20 %] - Boil 15.0 m Hop 7 14.8 IBUs
1.00 oz Mandarina Bavaria [9.20 %] - Boil 10.0 m Hop 8 10.8 IBUs
1.00 oz Mandarina Bavaria [9.20 %] - Boil 5.0 mi Hop 9 5.9 IBUs
1.00 oz Mandarina Bavaria [9.20 %] - Boil 1.0 mi Hop 10 1.3 IBUs
2.0 pkg Southern German Lager (White Labs #WLP83 Yeast 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 14.28 qt of water at 165.0 F 152.0 F 60 min
Mash Step Add 8.50 qt of water at 200.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.09gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Starter for the Kellerbier made 1 week earlier, fermented and cooled to 45F.
Brewed 1/13/17
Czech Lager: Got 1.046 OG, pretty good. Force cooled to 60F, then in fridge to cool to 45F. Pitched 2 packets of rehydrated yeast after oxygenating 30 seconds. Fermentation seemed slow to start - perhaps expected due to the cool pitching temp. Got only about 5 gal into the bucket, a little less than hoped.
Kellerbier: Got 1.054 OG. Cooled to 45F, racked, oxygenated 75 seconds, pitched decanted starter. Fermentation was visibly starting by 36 hours after pitching.
Brewday went fairly well, except that the cold and dry weather resulted in greater boil off than expected, so less volume of wort into the fermentor. At racking, both worts were very clear and only minimal trub made it into the fermenting vessels.
Fermentation on the Kellerbier was much quicker to take off and appeared more vigorous than that of the Czech Lager. Plus the temp in my basement maxed out at around 60F, so the diacetyl rest was only at around 58F for a few days. Perhaps I could have let it rest there a bit longer. In any case, as of Feb. 2, the diacetyl rest, such as it was, had been done, and fermentation appeared complete.
Crash cooled to 33F for 2 days, then on Feb 4 racked both beers to keg and began force carbing at 12PSI. For the Czech Lager, was careful to rack clear wort, without picking up much yeast / trub. Allowed some into the Kellerbier, as may be appropriate for the style.
Czech Lager: 1.011 FG. Sample tasted OK but maybe a hint of green apple.
Kellerbier: 1.013 FG. Sample tasted kind of fruity hoppy. I did use a lot of aroma and flavor hops for this one.
Both beers tasted a bit "green".
Monday, November 13, 2017
Wheatwine 2 Brewday
Recipe: BJCP Wheatwine
Style: Wheatwine
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.116 SG
Estimated Color: 12.5 SRM
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 4 7.3 %
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 22.0 %
4 lbs Triticale (3.0 SRM) Grain 6 14.7 %
4 lbs Wheat Malt, Dark (9.0 SRM) Grain 7 14.7 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 8 11.0 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 9 11.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10 3.7 %
1 lbs Honey Malt (25.0 SRM) Grain 11 3.7 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 12 3.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 13 1.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 14 0.9 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 15 5.5 %
0.25 oz Warrior [15.00 %] - Boil 45.0 min Hop 16 7.0 IBUs
1.00 oz Cascade [9.30 %] - Boil 10.0 min Hop 17 6.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 10.0 min Hop 18 6.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 10.0 min Hop 19 3.8 IBUs
1.00 oz Cascade [9.30 %] - Boil 5.0 min Hop 20 3.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 5.0 min Hop 21 3.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 5.0 min Hop 22 2.1 IBUs
1.00 oz Cascade [9.30 %] - Boil 1.0 min Hop 23 0.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 1.0 min Hop 24 0.8 IBUs
1.00 oz Pacifica [5.20 %] - Boil 1.0 min Hop 25 0.5 IBUs
1.00 oz Cascade [9.30 %] - Steep/Whirlpool 15.0 Hop 26 4.7 IBUs
1.00 oz Centennial [9.00 %] - Steep/Whirlpool 1 Hop 27 4.5 IBUs
1.00 oz Pacifica [5.20 %] - Steep/Whirlpool 15. Hop 28 2.6 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 29 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 30 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 31.61 qt of water at 108.7 F 104.0 F 10 min
Mash Step Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F 15 min
Mash Step Heat to 146.0 F over 10 min 146.0 F 40 min
Mash Step Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.07gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
------------------------------------------------------------------------------------- 11/8/17: 2L starter with the liquid yeast/
Brewed 11/11/17
Direct heat on oven, constantly recirculating with March pump. Some problems w/ clogging pump. Problematic in terms of keeping the entire mash at the right temperature, stirred occasionally with mash paddle. But more or less seemed to hit temps within a couple of degrees after stirring the mash. This is a time consuming process.
Collected 7.4 gallons of pre-boil wort, 1.077 SG, before sugar addition.
Began boil, added sugar after 45 min.
At knockout, my counterflow chiller got clogged with the large volume of hops. Stirred the wort a bit with my big spoon, then went to Plan B - using my immersion cooler. Chilled to 80F by using near freezing cooling water.
Racked about 5.25 gallons to carboy. Wort looked kind of ruddy brown color - not appealing. May have gotten some darkening from the direct heat mash and / or the long boil. Or maybe the triticale gives the beer a grayish color.
OG was ~ 1.106. So, not great efficiency. Brew day did not go well.
Allowed to cool to 62F. Around 10pm, oxygenated 90s, pitched decanted starter and rehydrated dry yeast.
11/10/17: 8am, fermentation starting. By the morning of 11/11, very active fermentation.
1/5/18: Wheatwine has been in secondary for about a month, with about .75 gal of headspace. Brewed a 1.25 gallon top up with a similar grain bill and pitched some champagne yeast and US-05. Once the fermentation on that was slowing, racked it on to the wheatwine, leaving very little headspace. There was some continuing fermentation as the fresh and alcohol tolerant yeast consumed the remaining simple sugars.
1/19/18: Gravity was 1.020. Sample had a wheaty, malty taste, with thick body, definite alcohol bite, moderately sweet taste balanced by alcohol. I found the booze a bit sharp. Hoping it will melow as the beer ages.
Partigyle Meta-Hefeweissen:
Added 3.25 gallons of 155F water to the mash, collected ~ 3 gallons. Boiled 30 minutes, adding .25 oz of Cascade at start of boil.
Naturally cooled in the winter air overnight. Oxygenated 30s, pitched recycled WLP380 yeast directly from the decanted mason jar.
Style: Wheatwine
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.116 SG
Estimated Color: 12.5 SRM
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 4 7.3 %
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 22.0 %
4 lbs Triticale (3.0 SRM) Grain 6 14.7 %
4 lbs Wheat Malt, Dark (9.0 SRM) Grain 7 14.7 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 8 11.0 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 9 11.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10 3.7 %
1 lbs Honey Malt (25.0 SRM) Grain 11 3.7 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 12 3.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 13 1.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 14 0.9 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 15 5.5 %
0.25 oz Warrior [15.00 %] - Boil 45.0 min Hop 16 7.0 IBUs
1.00 oz Cascade [9.30 %] - Boil 10.0 min Hop 17 6.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 10.0 min Hop 18 6.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 10.0 min Hop 19 3.8 IBUs
1.00 oz Cascade [9.30 %] - Boil 5.0 min Hop 20 3.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 5.0 min Hop 21 3.6 IBUs
1.00 oz Pacifica [5.20 %] - Boil 5.0 min Hop 22 2.1 IBUs
1.00 oz Cascade [9.30 %] - Boil 1.0 min Hop 23 0.8 IBUs
1.00 oz Centennial [9.00 %] - Boil 1.0 min Hop 24 0.8 IBUs
1.00 oz Pacifica [5.20 %] - Boil 1.0 min Hop 25 0.5 IBUs
1.00 oz Cascade [9.30 %] - Steep/Whirlpool 15.0 Hop 26 4.7 IBUs
1.00 oz Centennial [9.00 %] - Steep/Whirlpool 1 Hop 27 4.5 IBUs
1.00 oz Pacifica [5.20 %] - Steep/Whirlpool 15. Hop 28 2.6 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 29 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 30 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 27 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 31.61 qt of water at 108.7 F 104.0 F 10 min
Mash Step Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F 15 min
Mash Step Heat to 146.0 F over 10 min 146.0 F 40 min
Mash Step Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.07gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
------------------------------------------------------------------------------------- 11/8/17: 2L starter with the liquid yeast/
Brewed 11/11/17
Direct heat on oven, constantly recirculating with March pump. Some problems w/ clogging pump. Problematic in terms of keeping the entire mash at the right temperature, stirred occasionally with mash paddle. But more or less seemed to hit temps within a couple of degrees after stirring the mash. This is a time consuming process.
Collected 7.4 gallons of pre-boil wort, 1.077 SG, before sugar addition.
Began boil, added sugar after 45 min.
At knockout, my counterflow chiller got clogged with the large volume of hops. Stirred the wort a bit with my big spoon, then went to Plan B - using my immersion cooler. Chilled to 80F by using near freezing cooling water.
Racked about 5.25 gallons to carboy. Wort looked kind of ruddy brown color - not appealing. May have gotten some darkening from the direct heat mash and / or the long boil. Or maybe the triticale gives the beer a grayish color.
OG was ~ 1.106. So, not great efficiency. Brew day did not go well.
Allowed to cool to 62F. Around 10pm, oxygenated 90s, pitched decanted starter and rehydrated dry yeast.
11/10/17: 8am, fermentation starting. By the morning of 11/11, very active fermentation.
1/5/18: Wheatwine has been in secondary for about a month, with about .75 gal of headspace. Brewed a 1.25 gallon top up with a similar grain bill and pitched some champagne yeast and US-05. Once the fermentation on that was slowing, racked it on to the wheatwine, leaving very little headspace. There was some continuing fermentation as the fresh and alcohol tolerant yeast consumed the remaining simple sugars.
1/19/18: Gravity was 1.020. Sample had a wheaty, malty taste, with thick body, definite alcohol bite, moderately sweet taste balanced by alcohol. I found the booze a bit sharp. Hoping it will melow as the beer ages.
Partigyle Meta-Hefeweissen:
Added 3.25 gallons of 155F water to the mash, collected ~ 3 gallons. Boiled 30 minutes, adding .25 oz of Cascade at start of boil.
Naturally cooled in the winter air overnight. Oxygenated 30s, pitched recycled WLP380 yeast directly from the decanted mason jar.
Monday, October 2, 2017
ESB Brewday
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 11.2 SRM
Estimated IBU: 36.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 86.7 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 5 4.8 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.8 %
4.0 oz Special Roast (50.0 SRM) Grain 7 2.4 %
2.0 oz Acid Malt (3.0 SRM) Grain 8 1.2 %
1.50 oz Fuggles [6.00 %] - Boil 60.0 min Hop 9 29.6 IBUs
0.50 oz Fuggles [6.00 %] - Boil 20.0 min Hop 10 6.0 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
0.50 oz Fuggles [6.00 %] - Boil 1.0 min Hop 12 0.4 IBUs
1.0 pkg London Ale (White Labs #WLP013) [35.49 Yeast 13 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.97 qt of water at 165.0 F 152.0 F 60 min
Mash Step Add 8.30 qt of water at 200.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.93gal) of 168.0 F water
Notes:
--------
Brewed 9/30/17
Hit mash temp OK. But had higher than expected efficiency - at first got about 6.9 gallons at 1.050. Diluted to 7.5 gallons at 1.046 and started boil. Still a bit over gravity.
At end of boil, ~6.3 gallons, 1.054 OG. Cooled to 100F, settled, and racked. Allowed to cool overnight.
10/1/17: 7:15 am. Oxygenated 35 seconds, pitched decanted starter. Ambient air temps ~66F in my basement.
Tuesday, August 1, 2017
NEIPA #1 Brewday
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: NEIPA 1
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 42.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
5.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
6 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4 55.2 %
2 lbs Wheat (BestMälz) (2.0 SRM) Grain 5 18.4 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 6 9.2 %
1 lbs Vienna (BestMälz) (4.1 SRM) Grain 7 9.2 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 8 4.6 %
6.0 oz Acid Malt (3.0 SRM) Grain 9 3.4 %
2.00 oz Simcoe [11.80 %] - Boil 5.0 min Hop 10 15.0 IBUs
1.00 oz Huell Melon [5.20 %] - Boil 1.0 min Hop 11 0.7 IBUs
1.00 oz Lemon Drop [5.20 %] - Boil 1.0 min Hop 12 0.7 IBUs
2.00 oz Simcoe [11.80 %] - Steep/Whirlpool 15.0 Hop 13 18.7 IBUs
1.00 oz Huell Melon [5.20 %] - Steep/Whirlpool Hop 14 4.1 IBUs
1.00 oz Lemon Drop [4.60 %] - Steep/Whirlpool 1 Hop 15 3.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Huell Melon [5.20 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.00 oz Lemon Drop [5.20 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 14.59 qt of water at 167.4 F 154.0 F 60 min
Mash Step Add 8.70 qt of water at 196.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.99gal) of 168.0 F water
Notes:
------
Brewed 7/29/17.
Hit my mash temp and volume OK, but got OG of 1.056, a bit high.
After whirlpool, used IC to get wort to 100F, racked, then left to cool.
7/30/17: Pitched one packet of US-05 at ~70F, which is on the high side. Did not oxygenate, but did rehydrate the yeast.
Activity by that evening. High airlock activity and krausen by the following day. By 8/1, fermentation still going but high krausen appears to have past.
8/3/17: Added dry hops.
8/12/17: Kegged with carbing sugar. Aiming for 2.4 volumes of CO2.
Wednesday, July 5, 2017
Wit & Smoked Porter Brewday
Double brew-day on July 3, 2017.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Monday, May 15, 2017
Czech Pils + IPL Brewday
Czech Pils
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget
Date: 5 May 2017
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 gal | Boston, MA | Water | 1 | - |
| 5.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 11 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 3 | 88.9 % |
| 12.0 oz | Carapils (Briess) (1.5 SRM) | Grain | 4 | 6.1 % |
| 10.0 oz | Acid Malt (3.0 SRM) | Grain | 5 | 5.1 % |
| 1.00 oz | Saaz [3.75 %] - Boil 75.0 min | Hop | 6 | 12.2 IBUs |
| 2.00 oz | Saaz [3.75 %] - Boil 30.0 min | Hop | 7 | 17.9 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 10.0 min | Hop | 8 | 4.2 IBUs |
| 1.00 oz | Saaz [3.75 %] - Boil 5.0 min | Hop | 9 | 2.3 IBUs |
| 1.00 oz | Saaz [3.75 %] - Steep/Whirlpool 10.0 min | Hop | 10 | 2.1 IBUs |
| 2.0 pkg | Czech Budejovice Lager (White Labs #WLP802) [35.49 ml] | Yeast | 11 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM
Mash Profile
Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash Step | Add 16.47 qt of water at 167.5 F | 154.0 F | 60 min |
| Mash Step | Add 9.90 qt of water at 195.8 F | 168.0 F | 10 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.78gal) of 168.0 F water
5/12/17: Made a starter with 1 yeast old package. Went to LHBS to pick up a second, freshe pack.
5/15/17: Brewed. Hit mash temps well, got 1.0492 gravity pre-boil at ~7.4 gallons, 1.0598 post-boil at ~6 gallons.
After short whirlpool, racked to carboy with about 5.5 gallons and some hop gunk. 90F. Moved to freezer overnight.
5/16/17, 7am: Wort at 45F. Oxygenated for 70s. Pitched most of starter and 2nd yeast pack, with a little bit of rehydrated 34/70 from the IPL.
India Pale Lager
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 75.00 %
Efficiency: 75.00 %
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.50 gal | Boston, MA | Water | 1 | - |
| 7.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | - |
| 5.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | - |
| 8 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 | 58.2 % |
| 3 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 21.8 % |
| 1 lbs 4.0 oz | Munich (BestMälz) (7.6 SRM) | Grain | 6 | 9.1 % |
| 1 lbs | Wheat (BestMälz) (2.0 SRM) | Grain | 7 | 7.3 % |
| 8.0 oz | Caramel/Crystal Malt - 10L (10.0 SRM) | Grain | 8 | 3.6 % |
| 1.00 oz | Centennial [10.00 %] - Boil 10.0 min | Hop | 9 | 10.4 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 10.0 min | Hop | 10 | 12.5 IBUs |
| 1.00 oz | Centennial [10.00 %] - Boil 5.0 min | Hop | 11 | 5.7 IBUs |
| 1.00 oz | Citra [12.00 %] - Boil 5.0 min | Hop | 12 | 6.9 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 30.0 min | Hop | 13 | 11.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Steep/Whirlpool 15.0 min | Hop | 14 | 7.1 IBUs |
| 1.00 oz | Citra [12.00 %] - Steep/Whirlpool 30.0 min | Hop | 15 | 13.2 IBUs |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 16 | - |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 17 | 0.0 IBUs |
| 1.00 oz | Centennial [10.00 %] - Dry Hop 7.0 Days | Hop | 18 | 0.0 IBUs |
| 1.00 oz | Citra [12.00 %] - Dry Hop 7.0 Days | Hop | 19 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.19 qt of water at 163.6 F | 150.0 F | 75 min |
Sparge: Batch sparge with 4.99 gal water at 168.0 F (split into 2 x 2.5 batches).
---
5/14/17: Brewed. Got 7.9 gallons of 1.0577 wort, pre-boil. Post boil 1.0698 OG, 6.3 gallons (24L). Added 2nd dose of Centennial whirlpool hops at knockout + 15mins.
Chilled to 90F, racked to carboy, and placed in freezer overnight.
5/15/17, 7am: Wort at 45F, oxygenated 70s, pitched 2.5 packs of rehydrated 24/70.
Tuesday, April 18, 2017
Blonde Ale
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Club Blonde Ale
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 3.2 SRM
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10 lbs Canada Malting Co. 2-Row (1.8 SRM) Grain 3 100.0 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 17.2 IBUs
0.50 oz Centennial [10.00 %] - Steep/Whirlpool Hop 5 6.6 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 6 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.50 qt of water at 162.6 F 150.0 F 60 min
Mash Step Add 8.00 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.07gal) of 168.0 F water
Notes:
------
4/16/17: Made a starter
4/18/17: Brewed. Mash temp was slightly high at 152F, added a little cool water to bring it down.
Got 7 gallons of 1.040 wort into kettle, started boil and added leaf hops.
At flameout, added remaining leaf hops and stirred every couple of minutes. Got ~5.6 gallons of 1.052 wort, a bit higher OG than predicted.
Cooled to 100F, racked clear wort, leaving dense pile of hops and cold break in the kettle. Got ~5.25 gallons into fermenter. Placed fermenter in temp-controlled fridge with 65F as target temp.
4/19/17: Oxygenated 40 seconds, pitched starter. By 6pm, krausen was starting to form.
Tuesday, April 4, 2017
Weizenbock + Dry Stout Double Brew
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Weizenbock 1
Style: Weizenbock
Recipe Specifications
--------------------------
Boil Size: 4.91 gal
Post Boil Volume: 3.91 gal
Batch Size (fermenter): 3.50 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.080 SG
Estimated Color: 20.1 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Wheat Dark (BestMälz) (9.1 SRM) Grain 1 55.2 %
3 lbs Pilsen (BestMälz) (1.5 SRM) Grain 2 27.6 %
1 lbs 4.0 oz Munich (BestMälz) (7.6 SRM) Grain 3 11.5 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.3 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 2.3 %
2.0 oz Carafa I (337.0 SRM) Grain 6 1.1 %
0.50 oz Northern Brewer [10.20 %] - Boil 60.0 mi Hop 7 23.3 IBUs
2.0 pkg Hefeweizen IV Ale (White Labs #WLP380) [ Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.59 qt of water at 165.7 F 150.0 F 75 min
Sparge: Batch
-----
3/29/17: Made starter with 2 packs of yeast, 1.5 Liters.
4/1/17: Brewed. Hit mash temps well, but was using kettle on stove with some direct heat, so might have gotten some variation in the mash temp in different areas of the mash.
OG was a bit low, like 1.072. Meh.
Cooled to 70F with ice bath, then placed in fridge with target temp of 62F.
Pitched on 4/2/17 after 45 seconds of oxygenation. Good fermentation activity by morning of 4/3/17.
-----
Recipe: Stout 2017
Style: Irish Stout
Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.042 SG
Estimated Color: 30.3 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
7 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 4 72.7 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 5 15.6 %
14.0 oz Roasted Barley (Muntons) (525.0 SRM) Grain 6 9.1 %
4.0 oz Acid Malt (3.0 SRM) Grain 7 2.6 %
1.00 oz Fuggle [5.10 %] - Boil 60.0 min Hop 8 16.6 IBUs
0.25 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 7.6 IBUs
1.00 oz Fuggle [5.10 %] - Boil 10.0 min Hop 10 6.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 9 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.03 qt of water at 162.6 F 150.0 F 60 min
Mash Step Add 7.70 qt of water at 204.2 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.22gal) of 168.0 F water
------
Mash temps probably off due to equipment issue. Not really sure in which direction.
Ground roasted malt nearly to powder, added during sparge.
Got 7 gallons of wort, a bit above target OG. Boiled 60 mins, cooled to 90F, racked and cooled in fridge to 62F.
Sprinkled dry yeast onto wort on 4/2 and moved to 65F ambient. Little activity the following day, then good activity by 4/3, sitting in 68F ambient.
Monday, March 20, 2017
Split Sour Brew Day
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Split Sour 6 Gal
Style: Lambic
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 8.68 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.055 SG
Estimated Color: 4.0 SRM
Estimated IBU: 5.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 72.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.50 gal Boston, MA Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 52.5 %
5 lbs Wheat (BestMälz) (2.0 SRM) Grain 5 32.8 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 6 13.1 %
4.0 oz Acid Malt (3.0 SRM) Grain 7 1.6 %
0.50 oz Saaz [3.75 %] - Boil 60.0 min Hop 8 5.1 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 9 -
After primary with WLP550, split into two batches of ~ 3.25 gallons each, add bugs:
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -
?Other Bugs
Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 20.06 qt of water at 167.6 F 154.0 F 60 min
Mash Step Add 12.20 qt of water at 195.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.69gal) of 168.0 F water
Notes:
------
Starter w/ WLP550, 1.6L, on 3/16/17.
Brewed 3/19/17:
Hit my mash temp OK. Mashed in 10gal pot and applied direct heat from stove as needed, while stirring the mash to prevent scorching.Got slightly less than 9 gallons of 1.048 wort into kettle.
At end of boil about 7.6 gallons of 1.055 wort.
Force chilled to 140F, then let the covered pot sit in 35F ambient weather for a few hours. Racked ~3.25 gallons into two carboys.
3/20/17, 7:30am. Beer was 65F - same temp as ambient air. Shook carboys vigorously for a few minutes, mixed up starter and poured about half into each carboy.
By that afternoon, one of the beers was fermenting pretty actively, the other seemed just to be getting started. Weird, and I hope the two beers turn out fairly similarly!
Wort looks a little darker than I expected.
Tuesday, January 17, 2017
'Murican IPA - Jan 2017
Recipe for a 'Murican IPA, brewed for a club-only competition to take place in February. I was aiming for something with a combination of fruity-piney hops, without super-high bitterness, and a reasonably malty profile to support it. Hence, the combo of Simcoe, Calypso and Centennial hops, with a bit of Munich, Victory and Wheat malt thrown in. All very-late addition hops with extensive whirlpooling. Acid malt for mash pH.
Recipe: Club IPA Feb 2017
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.063 SG
Estimated Color: 7.9 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 80.0 %
1 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 7.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.8 %
8.0 oz Wheat Dark (BestMälz) (9.1 SRM) Grain 7 3.8 %
6.0 oz Acid Malt (3.0 SRM) Grain 8 2.9 %
4.0 oz Munich 20 (Briess) (20.00 SRM) Grain 9 1.9 %
1.00 oz Calypso [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 1.4 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 12 1.9 IBUs
1.00 oz Calypso [13.00 %] - Steep/Whirlpool 30. Hop 13 16.5 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 14 12.7 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 15 16.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Calypso [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.41 qt of water at 161.4 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.36gal) of 168.0 F water
Notes:
------
After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Brewed 1/16/17.
Slightly lower than hoped for mash temp, around 150F. Got ~7.25 gallons of 1.055 OG wort into the boil kettle. Rolling boil, added hops as specified and whirlpooled. Applied some gentle heat to avoid dipping down to 160F too fast. Then cooled rapidly to 100F.
Transferred wort, with quite some hop gunk and trub, into fermenter. Got ~6 gallons of 1.066 wort. Cooled to 62F, then pitched 1 packet of rehydrated S-05 yeast. Did not aerate. Wort sample smelled nice and hoppy, with a pieny character, and tasted fairly bitter.
Recipe: Club IPA Feb 2017
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.063 SG
Estimated Color: 7.9 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 80.0 %
1 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 7.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.8 %
8.0 oz Wheat Dark (BestMälz) (9.1 SRM) Grain 7 3.8 %
6.0 oz Acid Malt (3.0 SRM) Grain 8 2.9 %
4.0 oz Munich 20 (Briess) (20.00 SRM) Grain 9 1.9 %
1.00 oz Calypso [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 1.4 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 12 1.9 IBUs
1.00 oz Calypso [13.00 %] - Steep/Whirlpool 30. Hop 13 16.5 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 14 12.7 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 15 16.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Calypso [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
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Name Description Step Temperat Step Time
Mash In Add 20.41 qt of water at 161.4 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.36gal) of 168.0 F water
Notes:
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After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
Created with BeerSmith 2 - http://www.beersmith.com
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Brewed 1/16/17.
Slightly lower than hoped for mash temp, around 150F. Got ~7.25 gallons of 1.055 OG wort into the boil kettle. Rolling boil, added hops as specified and whirlpooled. Applied some gentle heat to avoid dipping down to 160F too fast. Then cooled rapidly to 100F.
Transferred wort, with quite some hop gunk and trub, into fermenter. Got ~6 gallons of 1.066 wort. Cooled to 62F, then pitched 1 packet of rehydrated S-05 yeast. Did not aerate. Wort sample smelled nice and hoppy, with a pieny character, and tasted fairly bitter.
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