Double brew-day on July 3, 2017.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
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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:
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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
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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.
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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.
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Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
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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:
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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
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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.
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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.
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