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

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!