Smoked Helles Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Helles 2018
Style: Munich Helles / Smoked
TYPE: All Grain
Taste: (30.0)

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: 1.046 SG
Estimated Color: 6.1 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
9.12 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
3 lbs 8.0 oz     Smoked (BestMälz) (3.0 SRM)                      Grain         4          35.9 %        0.27 gal     
3 lbs            Munich Malt (9.0 SRM)                            Grain         5          30.8 %        0.23 gal     
3 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         6          30.8 %        0.23 gal     
4.0 oz           Melanoiden Malt (20.0 SRM)                       Grain         7          2.6 %         0.02 gal     
1.00 oz          Tettnang [3.70 %] - Boil 75.0 min                Hop           8          13.1 IBUs     -            
1.00 oz          Tettnang [3.70 %] - Boil 10.0 min                Hop           9          4.5 IBUs      -            
1.0 pkg          SafLager West European Lager (DCL/Fermentis #S-2 Yeast         10         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz
----------------------------
Name              Description                             Step Temperat Step Time    
Mash Step         Add 13.19 qt of water at 163.5 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.76gal) of 168.0 F water

Notes:
------
8/25/18: Rehydrated yeast in preboiled water at room temp. After a few hours, crashed to 35F.

8/26/18: Brewday. Mash temp was spot on at 150F. Preboil OG was 9.6B / 1.038 SG
Post boil OG was ~ 1.045, so pretty good.

Cooled to 80F with CFC, cooled wort pumped straight into fermenter. Placed in chest freezer overnight to chill to 45F.

8/27/18: Oxygenated ~30s, pitched yeast slurry.

8/29/18: Fermentation going well. Still going as of 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering.  

Oktoberfest Brewday

Recipe: Oktoberfest 2018

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: 1.059 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
9.45 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
5 lbs            Munich (BestMälz) (7.6 SRM)                      Grain         4          38.5 %        0.39 gal     
4 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         5          30.8 %        0.31 gal     
3 lbs            Vienna Malt (3.5 SRM)                            Grain         6          23.1 %        0.23 gal     
8.0 oz           Munich 20L (Briess) (20.0 SRM)                   Grain         7          3.8 %         0.04 gal     
5.5 oz           Caramel/Crystal Malt - 20L (20.0 SRM)            Grain         8          2.6 %         0.03 gal     
2.5 oz           Caramel/Crystal Malt - 60L (60.0 SRM)            Grain         9          1.2 %         0.01 gal     
1.50 oz          Tettnang [3.70 %] - Boil 70.0 min                Hop           10         17.6 IBUs     -            
0.50 oz          Tettnang [3.70 %] - Boil 15.0 min                Hop           11         2.8 IBUs      -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         12         -             -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         13         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name              Description                             Step Temperat Step Time    
Mash Step         Add 17.25 qt of water at 163.8 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.13gal) of 168.0 F water
Notes:
------

8/22/18: Made 2.75L starter w/ two packs yeast and used oxygenation wand. Started fermentation at 50F, then after two days moved to room temp. Cooled to 35F on brewday.

8/26/18: Brewed. Mash pH at room temp was 5.3. Mash temp was about 150.5F after 30 minutes of mashing.

Post-boil wort was around 6.5 gallons, at 1.062. I had boiled vigorously because I was over volume and under gravity pre-boil.

Chilled with CFC to 80F,  with cooled wort directly into the fermenter. Got about 5.25gal in the carboy, with a bunch of trub, so may end up slightly under 5 gal in the keg.

Placed carboy in chest freezer to chill to 45F.

8/27/18,  8am: Oxygenated wort for 60s, decanted most of the starter beer, and pitched.

8/28/18: By 8pm or so fermentation had started, some krausen was forming. Still going but slowly by 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering. Ramp temperature changes.

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".

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.
 

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. 

Pumpkin Beer Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Beer 11B

Recipe Specifications
--------------------------
Boil Size: 8.30 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 17.8 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
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 lbs                 Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain         3        24.8 %       
3 lbs                 Munich (BestMälz) (7.6 SRM)              Grain         4        14.9 %       
2 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         5        9.9 %        
2 lbs                 Wheat - White Malt (Briess) (2.3 SRM)    Grain         6        9.9 %        
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         7        5.0 %        
8.0 oz                Brown Malt (Simpsons) (150.0 SRM)        Grain         8        2.5 %        
4.0 oz                Carafa Special I (Weyermann) (320.0 SRM) Grain         9        1.2 %        
4 lbs 12.0 oz         Pumpkin Puree (3.0 SRM)                  Sugar         10       28.5 %       
8.0 oz                Sugar, Table (Sucrose) (1.0 SRM)         Sugar         11       2.5 %        
3.0 oz                Molasses (80.0 SRM)                      Sugar         12       0.9 %        
1.00 oz               Fuggle [4.20 %] - Boil 60.0 min          Hop           13       10.6 IBUs    
0.25 oz               Northern Brewer [10.00 %] - Boil 45.0 mi Hop           14       5.8 IBUs     
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        15       -   
        
6.00 Items            Cinnamon Stick (Boil 5.0 mins)           Spice         16       -            
0.75 tbsp                      Ginger, chopped (Boil 0.0 mins)     Herb          17       -            
10.00 Items           Allspice (Boil 0.0 mins)                 Spice         18       -            
4.00 Items            Cardamom (Boil 0.0 mins)                 Spice         19       -            
0.75 tbsp             Nutmet (Boil 0.0 mins)                   Spice         20       -           

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         21       -            


Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 20 lbs 3.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 18.19 qt of water at 167.6 F                     154.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.66gal) of 168.0 F water
Notes:
Recipe inspired by Gordon Strong in Modern Homebrew Recipes.

-------
9/23/17: Roasted pumpkin puree in oven at 415F until lightly browned. Hit mash temp, added pumpkin for last 10 mins of mash. Added rice hulls.

Brewed, with 7.5 gallons of pre-boil wort, so under sparged, kind of as intended.

Boiled 90 mins. At knockout, added spices in mesh bag, steeped 10 mins, occasionally stirring with the spice bag.

Began force cooling with IC, removed spices.

Chilled to 100F. Settled, then racked to carboy.

9/24/17: 8am Beer was in basement at 69F. It's been an unusually hot few days for late September. Oxygenated for 30 sec. Pitched rehydrated packet of S-04.

9/25/17, 7am: Active fermentation. A bit too hot for my liking. Basement temp was 70F ambient.

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.

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.

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

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

Taste Notes:

Ingredients

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

Mash Profile

Mash Name: 154F, Mash Out, Batch Sparge
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

Mash Notes:

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

Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 75.00 %

Ingredients

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

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.

 

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.