Weizenbock + Dry Stout Double Brew

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Recipe: Weizenbock 1
Style: Weizenbock

Recipe Specifications
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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:
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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
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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
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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.

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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:
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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
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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

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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.