Tuesday, November 15, 2011

11/11/11 Brewday Northern English Brown

This is my second attempt at a Northern English Brown, my first I used that goddamned Nottingham dry yeast and it didn't turn out well.  Hopefully this one works out better with the correct liquid yeast.


Northern English Brown
Northern English Brown Ale
Type: All Grain Date: 11/11/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 87.3 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.0 %
1 lbs 8.0 oz Special Roast (50.0 SRM) Grain 2 7.5 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.0 %
1 lbs Victory Malt (25.0 SRM) Grain 4 5.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.3 %
4.0 oz Pale Chocolate (200.0 SRM) Grain 6 1.3 %
70.83 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 23.3 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 mg Sanitize Pump (Boil 10.0 mins) Other 9 -
42.50 g Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 10 2.3 IBUs
2.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 11 -
2.20 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Beer Profile
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.5 %
Bitterness: 25.6 IBUs Calories: 183.8 kcal/12oz
Est Color: 14.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 20 lbs
Sparge Water: 10.11 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 7.50 gal of water at 161.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 10.11 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 1.5
Pressure/Weight: 1.37 PSI Carbonation Used: Keg with 1.37 PSI
Keg/Bottling Temperature: 40.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes


10/30/11 Brewday Oud Bruin

Third sour attempt (not including regular beers that had brett strains added to them) that was influenced by the wonderful 529 brewed by my local brewery Squatter's.


Oud Bruin
Flanders Brown Ale/Oud Bruin
Type: All Grain Date: 10/30/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 14.42 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 87.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes: 11/05/11 Moved to secondary and added roselare yeast, gravity 1.032.
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 57.1 %
8 lbs Munich Malt (9.0 SRM) Grain 2 26.9 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 5.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 4 3.4 %
1 lbs Special B Malt (180.0 SRM) Grain 5 3.4 %
1 lbs White Wheat Malt (2.4 SRM) Grain 6 3.4 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.8 %
56.70 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 17.3 IBUs
2.00 oz Immersion Chiller (Boil 20.0 mins) Other 9 -
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 12 -
2.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] Yeast 13 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.079 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.5 % Actual Alcohol by Vol: 9.3 %
Bitterness: 17.3 IBUs Calories: 271.2 kcal/12oz
Est Color: 19.9 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 29 lbs 12.0 oz
Sparge Water: 9.19 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 9.30 gal of water at 131.0 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 9.19 gal water at 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


10/16/11 Brewday Bighand Amber

This is the first recipe I have developed 100% on my own start to finish.  It is a pretty basic recipe designed to showcase American hops.


Bighand Amber
American Amber Ale
Type: All Grain Date: 10/16/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 81.8 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.5 %
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 9.5 %
1 lbs White Wheat Malt (2.4 SRM) Grain 4 4.8 %
21.26 g Apollo [18.90 %] - Boil 60.0 min Hop 5 26.4 IBUs
21.26 g Falconer's Flight [10.50 %] - Boil 60.0 min Hop 6 14.7 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
35.44 g Apollo [18.90 %] - Boil 15.0 min Hop 8 11.8 IBUs
35.44 g Falconer's Flight [10.50 %] - Boil 15.0 min Hop 9 6.5 IBUs
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 -
1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 12 -
56.70 g Apollo [18.90 %] - Boil 0.0 min Hop 13 0.0 IBUs
56.70 g Falconer's Flight [10.50 %] - Boil 0.0 min Hop 14 0.0 IBUs
2.0 pkg US-05 American Ale (Danstar #US-05 ) [125.00 ml] Yeast 15 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.2 %
Bitterness: 59.4 IBUs Calories: 169.1 kcal/12oz
Est Color: 16.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 21 lbs
Sparge Water: 10.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.56 gal of water at 163.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 10.17 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 21.64 PSI Carbonation Used: Keg with 21.64 PSI
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

09/25/11 Brewday Belgian Dubbel

 This was my first try at a Dubbel and my LHBS did not have the yeast called for in the original recipe (Wyeast 3787) so I tried the two yeasts in the recipe.  The Wyeast 3522 finished out just fine but the White Labs WLP540 stopped at around 1.022.  I added a culture of the White Labs WLP653 Brettanomyces Lambicus strain.  It dropped to 1.012 by 11/11/11 but tasted a little thin.  We'll see if it keeps changing...

Belgian Dubbel
Belgian Dubbel
Type: All Grain Date: 9/25/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 14.42 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes: WLP540 finished at 1.022, added Brett L culture 10/15/11.
WY3522 finished at 1.012 kegged 10/15/11.
Brett L keg gravity was 1.012 on 11/11/11.
Ingredients
Ingredients
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.2 %
2 lbs Munich Malt (9.0 SRM) Grain 2 7.7 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 3.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 4 3.8 %
1 lbs Special B Malt (180.0 SRM) Grain 5 3.8 %
2 lbs Candi Sugar, Dark (160.0 SRM) Sugar 6 7.7 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 7 3.8 %
113.40 g Tettnang [3.20 %] - Boil 60.0 min Hop 8 23.2 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 -
1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 12 -
1.0 pkg Abbey IV Ale (White Labs #WLP540) [3000.00 ml] Yeast 13 -
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [1500.00 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 7.0 %
Bitterness: 23.2 IBUs Calories: 218.2 kcal/12oz
Est Color: 22.7 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 26 lbs
Sparge Water: 10.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 7.19 gal of water at 160.2 F 149.0 F 75 min
Sparge Step: Fly sparge with 10.49 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 3.0
Pressure/Weight: 30.20 PSI Carbonation Used: Keg with 30.20 PSI
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Notes


09/04/11 Brewday Sorachi Ace Pale Ale

This is a pale ale I designed to showcase the flavors and aromas of the Japanese hope Sorachi Ace.  I've got to say I love the flavors but not sure if I would want to brew this more than once every year or two.  I split the batch with Nottingham dry yeast and US-05.  The US-05 is much cleaner and better.


Sorachi Pale Ale
American Pale Ale
Type: All Grain Date: 9/4/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 76.4 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
18 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 83.7 %
1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 2 7.0 %
1 lbs Munich Malt (9.0 SRM) Grain 3 4.7 %
1 lbs White Wheat Malt (2.4 SRM) Grain 4 4.7 %
28.35 g Apollo [18.90 %] - Boil 60.0 min Hop 5 35.3 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
56.70 g Sorachi Ace [12.00 %] - Boil 10.0 min Hop 7 9.0 IBUs
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 -
1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 -
56.70 g Sorachi Ace [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [25.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 5.2 %
Bitterness: 44.2 IBUs Calories: 173.0 kcal/12oz
Est Color: 7.3 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 21 lbs 8.0 oz
Sparge Water: 10.07 gal Grain Temperature: 75.0 F
Sparge Temperature: 168.0 F Tun Temperature: 75.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.72 gal of water at 160.9 F 150.0 F 75 min
Sparge Step: Fly sparge with 10.07 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 45.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Notes


09/11/11 Brewday Fat Tire Clone III

This is my third iteration of a Fat Tire clone.  I think it may be my last, the beer is just not that interesting.  This is also the LAST beer I will use Nottingham dry yeast in.  There is way too much fruity esters in this beer.  I remembered Nottingham being much cleaner.  (Especially considering the low fermentation temps.)
Fat Tire Clone III
American Amber Ale
Type: All Grain Date: 9/11/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 13.98 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 13.00 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 85.2 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.9 %
2 lbs Munich Malt (9.0 SRM) Grain 2 9.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.8 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %
56.70 g Williamette [4.80 %] - Boil 60.0 min Hop 5 17.2 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
28.35 g Williamette [4.80 %] - Boil 10.0 min Hop 7 1.7 IBUs
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 -
1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 -
28.35 g Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [25.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 5.4 %
Bitterness: 18.9 IBUs Calories: 168.6 kcal/12oz
Est Color: 8.2 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 20 lbs 12.0 oz
Sparge Water: 10.98 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.48 gal of water at 165.9 F 154.0 F 60 min
Sparge Step: Fly sparge with 10.98 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 21.64 PSI Carbonation Used: Keg with 21.64 PSI
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Notes


08/28/11 Brewday Orval Clone

After the failure that was my first attempt at a sour (see my Berliner Weisse recipe) I tried a clone of one of my favorite Belgian beers, Orval.  I fermented with the WLP510 for two weeks then racked to secondary and added the Brettanomyces Bruxellensis.  Following is my recipe.


Orval Clone
Belgian Specialty Ale
Type: All Grain Date: 8/28/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 14.42 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes: Moved to secondary and added Brett B culture 09/07/2011, gravity was at 1.012.
Gravity 09/24/11 was 1.008, no brett taste yet...
10/09/2011 gravity was 1.008, a small amount of brett taste.
Moved to keg 10/14/11.
11/11/11 gravity was 1.006, more brett taste.
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.3 %
3 lbs Caramunich Malt (56.0 SRM) Grain 2 13.6 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 3 9.1 %
28.35 g Magnum [13.50 %] - Boil 60.0 min Hop 4 25.2 IBUs
28.35 g Tettnang [3.20 %] - Boil 60.0 min Hop 5 6.0 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
56.70 g Styrian Goldings [3.80 %] - Boil 15.0 min Hop 7 3.8 IBUs
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 -
1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 -
56.70 g Styrian Goldings [3.80 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg Bastogne Belgian Ale (White Labs #WLP510) [4000.00 ml] Yeast 12 -
2.0 pkg Brettanomyces Bruxellensis (Wyeast Labs #3112) [125.00 ml] [Add to Secondary] Yeast 13 -
113.40 g Styrian Goldings [3.80 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.058 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 6.6 % Actual Alcohol by Vol: 7.1 %
Bitterness: 34.9 IBUs Calories: 189.9 kcal/12oz
Est Color: 10.3 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 22 lbs
Sparge Water: 11.07 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.25 gal of water at 163.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 11.07 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 3.0
Pressure/Weight: 20.72 PSI Carbonation Used: Keg with 20.72 PSI
Keg/Bottling Temperature: 45.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Notes


Thursday, August 18, 2011

08/14/11 Brewday Cascadian Dark Ale (Black IPA)

I tried a Cascadian Dark Ale or Black IPA this weekend after tasting Deschutes Hop In The Dark.  This was my first beer using Rogue's Pacman yeast.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cascadian Dark Ale
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal     
Boil Size: 13.69 gal
Estimated OG: 1.064 SG
Estimated Color: 24.8 SRM
Estimated IBU: 94.2 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
23.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        88.46 %      
1.50 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        5.77 %       
1.00 lb       Black Barley (Stout) (350.0 SRM)          Grain        3.85 %       
0.50 lb       Chocolate Malt (350.0 SRM)                Grain        1.92 %       
3.00 oz       Galena [11.50 %]  (60 min)                Hops         68.1 IBU     
2.00 oz       Simcoe [12.40 %]  (Dry Hop 3 days)        Hops          -           
2.00 oz       Citra [12.30 %]  (Dry Hop 7 days)         Hops          -           
2.00 oz       Citra [12.30 %]  (15 min)                 Hops         13.0 IBU     
2.00 oz       Simcoe [12.40 %]  (15 min)                Hops         13.1 IBU     
0.55 tsp      Yeast Nutrient (Boil 10.0 min)            Misc                      
1.00 oz       Sanitize Paddle (Boil 5.0 min)            Misc                      
2.00 oz       Sanitize Pump (Boil 5.0 min)              Misc                      
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
2 Pkgs        Pacman Yeast (Rogue) (Wyeast Labs #1764)  Yeast-Ale                 


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 26.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp    
75 min        Mash In            Add 34.58 qt of water at 160.7 F    150.0 F      

07/31/11 Brewday American Barleywine

This was my first attempt at a Barleywine and of course I did not have enough yeast to finish the job.  I was hoping for a finishing gravity around 1.022 and ended up with a finishing gravity of 1.032.  It is still a 9.33% beer, just a little sweeter than I was hoping for.

***Update 11/15/11****
I oaked half of the batch with meduim toast spirals and added the Brettanomyces Bruxellensis from my Orval clone to the second half (dropped the gravity to 1.022).  Both taste much better now.  I love the funk from the Brett B strain...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: American Barleywine
Style: American Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal     
Boil Size: 14.40 gal
Estimated OG: 1.103 SG
Estimated Color: 18.3 SRM
Estimated IBU: 150.4 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
3.00 lb       Light Dry Extract (8.0 SRM)               Dry Extract  7.50 %       
30.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %      
2.00 lb       Caramel/Crystal Malt - 10L (10.0 SRM)     Grain        5.00 %       
2.00 lb       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        5.00 %       
0.50 lb       Caramel/Crystal Malt -120L (120.0 SRM)    Grain        1.25 %       
0.50 lb       Pale Chocolate Malt  (200.0 SRM)          Grain        1.25 %       
4.00 oz       Apollo [18.90 %]  (60 min)                Hops         130.6 IBU    
4.00 oz       Centennial [8.70 %]  (5 min)              Hops         10.0 IBU     
4.00 oz       Amarillo Gold [8.50 %]  (5 min)           Hops         9.8 IBU      
0.55 tsp      Yeast Nutrient (Boil 10.0 min)            Misc                      
1.00 oz       Sanitize Paddle (Boil 5.0 min)            Misc                      
2.00 oz       Sanitize Pump (Boil 5.0 min)              Misc                      
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
2.00 lb       Corn Sugar (Dextrose) (0.0 SRM)           Sugar        5.00 %       
1 Pkgs        American Ale II (Wyeast Labs #1272)       Yeast-Ale                 


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 35.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp    
75 min        Mash In            Add 43.75 qt of water at 160.2 F    149.0 F      

07/16/11 Brewday American Stout

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: American Stout
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal    
Boil Size: 13.69 gal
Estimated OG: 1.072 SG
Estimated Color: 46.2 SRM
Estimated IBU: 75.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU    
27.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        84.38 %     
2.00 lb       Black Barley (Stout) (500.0 SRM)          Grain        6.25 %      
1.50 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        4.69 %      
1.50 lb       Chocolate Malt (350.0 SRM)                Grain        4.69 %      
3.00 oz       Horizon [12.00 %]  (60 min)               Hops         68.9 IBU    
2.00 oz       Centennial [10.00 %]  (5 min)             Hops         6.4 IBU     
0.55 tsp      Yeast Nutrient (Boil 10.0 min)            Misc                     
2.00 oz       Sanitize Pump (Boil 5.0 min)              Misc                     
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                     


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 32.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp   
60 min        Mash In            Add 41.60 qt of water at 163.0 F    154.0 F  

07/01/11 Brewday American Amber Ale

I brewed a 10 gallon batch of a American Amber Ale.  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles with the This was my first recipe using Amarillo hops.  Following is my recipe from Beersmith:


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Amber Ale
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal    
Boil Size: 13.69 gal
Estimated OG: 1.058 SG
Estimated Color: 17.0 SRM
Estimated IBU: 37.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU    
19.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        74.51 %     
2.00 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        7.84 %      
2.00 lb       Munich Malt - 10L (10.0 SRM)              Grain        7.84 %      
1.00 lb       Caramel/Crystal Malt -120L (120.0 SRM)    Grain        3.92 %      
1.00 lb       Victory Malt (25.0 SRM)                   Grain        3.92 %      
0.50 lb       Chocolate Malt (200.0 SRM)                Grain        1.96 %      
2.00 oz       Amarillo Gold [6.90 %]  (60 min) (First WoHops         30.8 IBU    
1.00 oz       Cascade [5.00 %]  (15 min)                Hops         2.7 IBU     
1.00 oz       Amarillo Gold [6.90 %]  (15 min)          Hops         3.7 IBU     
1.00 oz       Cascade [5.00 %]  (0 min)                 Hops          -          
1.00 oz       Amarillo Gold [6.90 %]  (0 min)           Hops          -          
1.00 mg       Sanitize Pump (Boil 10.0 min)             Misc                     
1.00 tsp      Yeast Nutrient (Primary 3.0 days)         Misc                     
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                     
1 Pkgs        GF All American Ale (Wyeast Labs #1272)   Yeast-Ale                


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 25.50 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time     Name               Description                         Step Temp   
60 min        Mash In            Add 31.88 qt of water at 163.7 F    152.0 F     


Cheers!

Monday, June 20, 2011

06/19/11 Brewday Blonde Ale

I brewed a 10 gallon batch of a Blonde Ale.  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles with the Willamette hops switched to Cascade.  Following is my recipe from Beersmith:

Blonde Ale
Blonde Ale
Type: All Grain Date: 6/19/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
Final Bottling Volume: 11.00 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients

Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 95.2 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
2.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
2.20 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
1.10 oz Burton Water Salts (Mash 60.0 mins) Water Agent 1 -
1.00 mg Sanitize Pump (Boil 10.0 mins) Other 7 -
2.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 22.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 6 2.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 5.2 %
Bitterness: 24.8 IBUs Calories: 165.2 kCal/12 oz
Est Color: 4.2 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 21 lbs
Sparge Water: 9.73 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20


Mash Steps

Name Description Step Temperature Step Time
Mash In Add 32.00 qt of water at 161.6 F 152.0 F 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes

Created with BeerSmith

Cheers!

06/03/11 Brewday Berliner Weiss

I tried my first sour beer.  I brewed a 10 gallon batch of a Berliner Weiss.  I pitched the lactobacillus 36 hours before the yeast.  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles.  Following is my recipe from Beersmith:



Berliner Weiss
Berliner Weiss

Type: All Grain Date: 6/3/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 12.77 gal Asst Brewer:
Boil Time: 15 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
Final Bottling Volume: 11.00 gal Brewhouse Efficiency: 73.00
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients




Ingredients

Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 56.0 %
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 44.0 %
2.00 oz Tettnang [3.20 %] - Boil 15.0 min Hop 3 3.5 IBUs
1.0 pkg European Ale (White Labs #WLP011) [800.00 ml] Yeast 4 -
1.0 pkg Wyeast Lactobacillus 5335 (Wyeast #5335) [1600.00 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.032 SG Measured Original Gravity: 1.032 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.0 % Actual Alcohol by Vol: 3.5 %
Bitterness: 3.5 IBUs Calories: 102.5 kCal/12 oz
Est Color: 2.8 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12 lbs 8.0 oz
Sparge Water: 8.52 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20




Mash Steps

Name Description Step Temperature Step Time
Mash In Add 25.00 qt of water at 156.0 F 149.0 F 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 8.31 oz Carbonation Used: Bottle with 8.31 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Notes

Created with BeerSmith

Cheers!

Wednesday, June 1, 2011

05/29/11 Brewday California Common

I brewed a 10 gallon batch of a California Common (Anchor Steam Beer).  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles.  Following is my recipe from Beersmith:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Anchor Steam
Brewer: Kyle
Style: California Common Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal     
Boil Size: 13.69 gal
Estimated OG: 1.054 SG
Estimated Color: 11.4 SRM
Estimated IBU: 46.1 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
16.00 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        73.56 %      
2.50 lb       Munich Malt - 10L (10.0 SRM)              Grain        11.49 %      
2.00 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        9.20 %       
1.00 lb       Victory Malt (25.0 SRM)                   Grain        4.60 %       
0.25 lb       Pale Chocolate Malt  (200.0 SRM)          Grain        1.15 %       
1.50 oz       Northern Brewer [8.00 %]  (60 min)        Hops         24.4 IBU     
3.00 oz       Northern Brewer [8.00 %]  (15 min)        Hops         13.0 IBU     
3.00 oz       Northern Brewer [8.50 %]  (1 min)         Hops         8.6 IBU      
0.55 tsp      Yeast Nutrient (Boil 10.0 min)            Misc                      
2.00 oz       Sanitize Pump (Boil 5.0 min)              Misc                      
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
2 Pkgs        San Francisco Lager (White Labs #WLP810)  Yeast-Lager               


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 21.75 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp    
75 min        Mash In            Add 38.06 qt of water at 158.1 F    150.0 F      

Cheers!

05/07/11 Brewday Dunkelweizen

I brewed a 10 gallon batch of a Dunkelweizen.  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles.  Following is my recipe from Beersmith:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dunkelweizen
Brewer: Kyle
Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal     
Boil Size: 13.69 gal
Estimated OG: 1.054 SG
Estimated Color: 17.7 SRM
Estimated IBU: 16.3 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
13.00 lb      Wheat Malt, Dark (9.0 SRM)                Grain        54.74 %      
5.00 lb       Munich Malt - 10L (10.0 SRM)              Grain        21.05 %      
4.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        16.84 %      
0.75 lb       Caraaroma (130.0 SRM)                     Grain        3.16 %       
0.75 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        3.16 %       
0.25 lb       Carafa II (412.0 SRM)                     Grain        1.05 %       
2.50 oz       Tettnang [3.20 %]  (60 min)               Hops         16.3 IBU     
2.00 oz       Sanitize Pump (Boil 5.0 min)              Misc                      
2.00 tsp      Yeast Nutrient (Boil 10.0 min)            Misc                      
2.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
2 Pkgs        Hefeweizen Ale (White Labs #WLP300) [StartYeast-Wheat               


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 23.75 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time     Name               Description                         Step Temp    
60 min        Mash In            Add 41.56 qt of water at 160.3 F    152.0 F      


I tapped the keg from this recipe last week and it is delicious.  Banana flavors up front with a clove finish and dark malty flavors throughout.



Cheers!