Sunday, April 22, 2012

12/23/11 Brewday Bighand Amber

Another batch of a Hoppy American Amber Ale.


Bighand Amber2
American Amber Ale

Type: All Grain Date: 12/23/2011
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: Ale, Single Stage 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 77.3 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.1 %
2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 9.1 %
1 lbs White Wheat Malt (2.4 SRM) Grain 4 4.5 %
2.00 oz Cascade [5.00 %] - Boil 60.0 min Hop 5 18.7 IBUs
0.75 oz Apollo [18.10 %] - Boil 60.0 min Hop 6 25.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
2.00 oz Cascade [5.00 %] - Boil 15.0 min Hop 8 5.0 IBUs
1.25 oz Apollo [18.10 %] - Boil 15.0 min Hop 9 11.3 IBUs
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 -
3.00 oz Cascade [5.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.00 oz Apollo [18.10 %] - Boil 0.0 min Hop 13 0.0 IBUs
2.0 pkg US-05 American Ale (Danstar #US-05 ) [125.00 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.6 %
Bitterness: 60.2 IBUs Calories: 179.4 kcal/12oz
Est Color: 16.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 22 lbs
Sparge Water: 8.60 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 33.00 qt of water at 161.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 8.60 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: 11.19 PSI Carbonation Used: Keg with 11.19 PSI
Keg/Bottling Temperature: 40.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes

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12/10/11 Brewday Comet Pale Ale

I received a pound of comet hops from hopsdirect.com and decided to try a pale ale to see what the flavor/aroma was like.  Overall a lot a citrusy grapefruit character.  One of SWMBO's favorites...

Comet Pale Ale
American Pale Ale
Type: All Grain Date: 12/10/2011
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: 74.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 80.7 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients

Amt Name Type # %/IBU
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.4 %
2 lbs Munich Malt (9.0 SRM) Grain 2 8.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.7 %
2.00 oz Comet [11.00 %] - Boil 60.0 min Hop 4 41.0 IBUs
2.00 oz Comet [11.00 %] - Boil 20.0 min Hop 5 13.8 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 mg Sanitize Pump (Boil 10.0 mins) Other 7 -
2.00 oz Comet [11.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.055 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 5.6 %
Bitterness: 54.9 IBUs Calories: 183.3 kcal/12oz
Est Color: 7.1 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 22 lbs 8.0 oz
Sparge Water: 10.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 28.13 qt of water at 165.4 F 150.0 F 75 min
Sparge Step: Fly sparge with 10.88 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: 2.3
Pressure/Weight: 10.10 PSI Carbonation Used: Keg with 10.10 PSI
Keg/Bottling Temperature: 40.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes

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11/23/11 Brewday Munich Dunkel

 First attempt at a Munich Dunkel based on JZ's recipe...


Munich Dunkel
American Amber Ale
Type: All Grain Date: 11/23/2011
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: 74.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 80.7 %
Fermentation: Lager, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients

Amt Name Type # %/IBU
20 lbs Munich Malt (9.0 SRM) Grain 1 96.4 %
12.0 oz Carafa II (412.0 SRM) Grain 2 3.6 %
2.72 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 3 20.3 IBUs
1.06 oz Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min Hop 4 2.7 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.00 mg Sanitize Pump (Boil 10.0 mins) Other 6 -
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 7 -
2.20 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.9 %
Bitterness: 22.9 IBUs Calories: 170.5 kcal/12oz
Est Color: 19.0 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 20 lbs 12.0 oz
Sparge Water: 10.97 gal Grain Temperature: 40.0 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 26.91 qt of water at 133.5 F 122.0 F 30 min
Saccharification Heat to 152.0 F over 15 min 152.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 10.97 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: 2.3
Pressure/Weight: 10.10 PSI Carbonation Used: Keg with 10.10 PSI
Keg/Bottling Temperature: 40.0 F Age for: 30.00 days
Fermentation: Lager, Single Stage Storage Temperature: 60.0 F
Notes

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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


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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


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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
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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


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