Batch #70 - Robust Porter

Brewing Steps: It's About Damn Time I Brewed a Porter

Robust Porter

Type: All Grain	Date: 1/21/2012
Batch Size (fermenter): 5.50 gal	Brewer: Bryce Ehrman
Boil Size: 6.29 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Final Bottling Volume: 5.25 gal	Brewhouse Efficiency: 65.00
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 8.22 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 71.4 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 7.1 % 1 lbs Munich Malt (9.0 SRM) Grain 3 7.1 % 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.6 % 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.6 % 8.0 oz Chocolate Malt (350.0 SRM) Grain 6 3.6 % 8.0 oz Special B Malt (180.0 SRM) Grain 7 3.6 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 18.50 qt of water at 166.1 F 154.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 3.59gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.29 gal
	Estimated pre-boil gravity is 1.051 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 29.0 IBUs 1.00 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 9 22.3 IBUs 1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 10 3.7 IBUs
	Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.058 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.50 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 11 -
	Measure Actual Original Gravity _______ (Target: 1.058 SG)
	Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
	1/21/2012 - Primary Fermentation (10.00 days at 65.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/KeggingDry Hop/Bottling Ingredients Amt Name Type # %/IBU 8.00 oz Cocoa Nibs (Bottling 8.0 weeks) Other 12 -
	Measure Final Gravity: _________ (Estimate: 1.015 SG)
	Date Bottled/Kegged: 1/31/2012 - Carbonation: Bottle with 2.64 oz Corn Sugar
	Age beer for 0.00 days at 45.0 F
	1/31/2012 - Drink and enjoy!
Notes
Recipe by 'ohiobrewtus' at homebrewtalk.com: http://www.homebrewtalk.com/showthread.php?t=46844 30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve.
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Batch #69 - Daywalker American Red Ale

Brewing Steps: 2011 RIS

Imperial Stout

Type: All Grain	Date: 11/6/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 6.22 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Final Bottling Volume: 4.75 gal	Brewhouse Efficiency: 50.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 9.11 gal
	Water Prep Amt Name Type # %/IBU 1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.2 % 2 lbs Oats, Flaked (1.0 SRM) Grain 3 8.7 % 1 lbs Special B Malt (180.0 SRM) Grain 4 4.3 % 1 lbs Wheat Malt, Dark (9.0 SRM) Grain 5 4.3 % 12.0 oz Carafa III (525.0 SRM) Grain 6 3.3 % 8.0 oz Aromatic Malt (26.0 SRM) Grain 7 2.2 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 2.2 % 8.0 oz Roasted Barley (300.0 SRM) Grain 9 2.2 % 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 10 1.1 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 11 1.1 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 12 1.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.20 qt of water at 167.3 F 152.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 3.23gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.22 gal
	Estimated pre-boil gravity is 1.075 SG
	Boil Ingredients Amt Name Type # %/IBU 1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 13 4.3 % 2.00 oz Columbus (Tomahawk) [13.90 %] - Boil 60.0 min Hop 14 76.2 IBUs 1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 15 11.6 IBUs 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 16 - 2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 17 0.0 IBUs 1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 18 0.0 IBUs
	Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.085 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Measure Actual Original Gravity _______ (Target: 1.085 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	11/6/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)Primary Ingredients Amt Name Type # %/IBU 1.10 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -
	11/10/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.017 SG)
	Date Bottled/Kegged: 11/20/2011 - Carbonation: Keg with 12.54 PSI
	Age beer for 30.00 days at 65.0 F
	12/20/2011 - Drink and enjoy!
Notes
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Batch #68 - Russian Imperial Stout

Brewing Steps: 2011 RIS

Imperial Stout

Type: All Grain	Date: 11/6/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 6.22 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Final Bottling Volume: 4.75 gal	Brewhouse Efficiency: 50.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 9.11 gal
	Water Prep Amt Name Type # %/IBU 1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.2 % 2 lbs Oats, Flaked (1.0 SRM) Grain 3 8.7 % 1 lbs Special B Malt (180.0 SRM) Grain 4 4.3 % 1 lbs Wheat Malt, Dark (9.0 SRM) Grain 5 4.3 % 12.0 oz Carafa III (525.0 SRM) Grain 6 3.3 % 8.0 oz Aromatic Malt (26.0 SRM) Grain 7 2.2 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 2.2 % 8.0 oz Roasted Barley (300.0 SRM) Grain 9 2.2 % 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 10 1.1 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 11 1.1 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 12 1.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.20 qt of water at 167.3 F 152.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 3.23gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.22 gal
	Estimated pre-boil gravity is 1.075 SG
	Boil Ingredients Amt Name Type # %/IBU 1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 13 4.3 % 2.00 oz Columbus (Tomahawk) [13.90 %] - Boil 60.0 min Hop 14 76.2 IBUs 1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 15 11.6 IBUs 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 16 - 2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 17 0.0 IBUs 1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 18 0.0 IBUs
	Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.085 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Measure Actual Original Gravity _______ (Target: 1.085 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	11/6/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)Primary Ingredients Amt Name Type # %/IBU 1.10 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -
	11/10/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.017 SG)
	Date Bottled/Kegged: 11/20/2011 - Carbonation: Keg with 12.54 PSI
	Age beer for 30.00 days at 65.0 F
	12/20/2011 - Drink and enjoy!
Notes
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Batch #67 - Mmmm Smoked Beer

Brewing Steps: Mmmm Smoked Beer

Classic Rauchbier

Type: All Grain	Date: 11/5/2011
Batch Size (fermenter): 5.50 gal	Brewer: Bryce
Boil Size: 6.99 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 18 Gal Mash Tun / 15 Gal Brew Kettle
Final Bottling Volume: 5.25 gal	Brewhouse Efficiency: 65.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 8.90 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 5 lbs Smoked Malt (Beechwood) (9.0 SRM) Grain 1 42.6 % 4 lbs Smoked Malt (Cherrywood) (5.0 SRM) Grain 2 34.0 % 2 lbs Munich Malt - 20L (20.0 SRM) Grain 3 17.0 % 8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.3 % 4.0 oz Carafa II (412.0 SRM) Grain 5 2.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 16.69 qt of water at 162.8 F 152.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 4.73gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.99 gal
	Estimated pre-boil gravity is 1.042 SG
	Boil Ingredients Amt Name Type # %/IBU 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 6 23.7 IBUs 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.00 oz Sterling [7.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
	Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.049 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.50 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
	Measure Actual Original Gravity _______ (Target: 1.049 SG)
	Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
	11/5/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)Primary Ingredients Amt Name Type # %/IBU 1.10 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
	11/9/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.011 SG)
	Date Bottled/Kegged: 11/19/2011 - Carbonation: Keg with 12.54 PSI
	Age beer for 30.00 days at 65.0 F
	12/19/2011 - Drink and enjoy!
Notes
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Batch #66 - Brett Honey Wheat Ale

Split batch of #65, with brettanomyces bruxellensis added to the secondary family and aged for one year.

Batch #65 - Honey Wheat Ale

Brewing Steps: Low Life 2

Cream Ale

Type: All Grain	Date: 8/21/2011
Batch Size (fermenter): 11.00 gal	Brewer: Bryce Ehrman
Boil Size: 13.61 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 11.00 gal	Brewhouse Efficiency: 75.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.81 gal
	Water Prep Amt Name Type # %/IBU 2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 40.0 % 6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3 30.0 % 4 lbs Corn, Flaked (1.3 SRM) Grain 4 20.0 % 2 lbs Rice, Flaked (1.0 SRM) Grain 5 10.0 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.00 qt of water at 165.3 F 150.0 F 75 min
	Batch sparge with 3 steps (0.95gal, 4.80gal, 4.80gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 13.61 gal
	Estimated pre-boil gravity is 1.043 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 6 13.5 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.00 oz Northern Brewer [8.00 %] - Boil 10.0 min Hop 8 4.9 IBUs 2.20 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
	Estimated Post Boil Vol: 12.48 gal and Est Post Boil Gravity: 1.049 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 11.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg American Ale (Wyeast Labs #1056) [1400.00 ml] Yeast 10 -
	Measure Actual Original Gravity _______ (Target: 1.049 SG)
	Measure Actual Batch Volume _______ (Target: 11.00 gal)
Fermentation
	8/21/2011 - Primary Fermentation (10.00 days at 65.0 F ending at 65.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.010 SG)
	Date Bottled/Kegged: 8/31/2011 - Carbonation: Keg with 13.36 PSI
	Age beer for 21.00 days at 32.0 F
	9/21/2011 - Drink and enjoy!
Notes
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Batch #64 - Low Life Cream Ale

Brewing Steps: Low Life 2

Cream Ale

Type: All Grain	Date: 8/21/2011
Batch Size (fermenter): 11.00 gal	Brewer: Bryce Ehrman
Boil Size: 13.61 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 11.00 gal	Brewhouse Efficiency: 75.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.81 gal
	Water Prep Amt Name Type # %/IBU 2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 40.0 % 6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3 30.0 % 4 lbs Corn, Flaked (1.3 SRM) Grain 4 20.0 % 2 lbs Rice, Flaked (1.0 SRM) Grain 5 10.0 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.00 qt of water at 165.3 F 150.0 F 75 min
	Batch sparge with 3 steps (0.95gal, 4.80gal, 4.80gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 13.61 gal
	Estimated pre-boil gravity is 1.043 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 6 13.5 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.00 oz Northern Brewer [8.00 %] - Boil 10.0 min Hop 8 4.9 IBUs 2.20 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
	Estimated Post Boil Vol: 12.48 gal and Est Post Boil Gravity: 1.049 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 11.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg American Ale (Wyeast Labs #1056) [1400.00 ml] Yeast 10 -
	Measure Actual Original Gravity _______ (Target: 1.049 SG)
	Measure Actual Batch Volume _______ (Target: 11.00 gal)
Fermentation
	8/21/2011 - Primary Fermentation (10.00 days at 65.0 F ending at 65.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.010 SG)
	Date Bottled/Kegged: 8/31/2011 - Carbonation: Keg with 13.36 PSI
	Age beer for 21.00 days at 32.0 F
	9/21/2011 - Drink and enjoy!
Notes
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