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!

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!