Sunday, January 22, 2012

Batch #70 - Robust Porter

Brewing Steps: It's About Damn Time I Brewed a Porter
Robust Porter
Type: All GrainDate: 1/21/2012
Batch Size (fermenter): 5.50 galBrewer: Bryce Ehrman
Boil Size: 6.29 galAsst Brewer:
Boil Time: 60 minEquipment: My Equipment
Final Bottling Volume: 5.25 galBrewhouse Efficiency: 65.00
Fermentation: Ale, Single StageTaste 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
AmtNameType#%/IBU
10 lbsPale Malt (2 Row) US (2.0 SRM)Grain171.4 %
1 lbsCara-Pils/Dextrine (2.0 SRM)Grain27.1 %
1 lbsMunich Malt (9.0 SRM)Grain37.1 %
8.0 ozBlack (Patent) Malt (500.0 SRM)Grain43.6 %
8.0 ozCaramel/Crystal Malt - 60L (60.0 SRM)Grain53.6 %
8.0 ozChocolate Malt (350.0 SRM)Grain63.6 %
8.0 ozSpecial B Malt (180.0 SRM)Grain73.6 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 18.50 qt of water at 166.1 F154.0 F60 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
AmtNameType#%/IBU
1.00 ozNorthern Brewer [8.50 %] - Boil 60.0 minHop829.0 IBUs
1.00 ozNorthern Brewer [8.50 %] - Boil 30.0 minHop922.3 IBUs
1.00 ozCascade [5.50 %] - Boil 5.0 minHop103.7 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
AmtNameType#%/IBU
1.0 pkgBritish Ale Yeast (Wyeast Labs #1098) [124.21 ml]Yeast11-
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/Kegging
Dry Hop/Bottling Ingredients
AmtNameType#%/IBU
8.00 ozCocoa Nibs (Bottling 8.0 weeks)Other12-
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 GrainDate: 11/6/2011
Batch Size (fermenter): 5.00 galBrewer: Bryce Ehrman
Boil Size: 6.22 galAsst Brewer:
Boil Time: 60 minEquipment: My Equipment
Final Bottling Volume: 4.75 galBrewhouse Efficiency: 50.00
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 9.11 gal
Water Prep
AmtNameType#%/IBU
1.10 tbspPH 5.2 Stabilizer (Mash 60.0 mins)Water Agent1-

Mash or Steep Grains

Mash Ingredients
AmtNameType#%/IBU
15 lbsPale Malt (2 Row) US (2.0 SRM)Grain265.2 %
2 lbsOats, Flaked (1.0 SRM)Grain38.7 %
1 lbsSpecial B Malt (180.0 SRM)Grain44.3 %
1 lbsWheat Malt, Dark (9.0 SRM)Grain54.3 %
12.0 ozCarafa III (525.0 SRM)Grain63.3 %
8.0 ozAromatic Malt (26.0 SRM)Grain72.2 %
8.0 ozCaramel/Crystal Malt - 40L (40.0 SRM)Grain82.2 %
8.0 ozRoasted Barley (300.0 SRM)Grain92.2 %
4.0 ozBlack (Patent) Malt (500.0 SRM)Grain101.1 %
4.0 ozCaramel/Crystal Malt -120L (120.0 SRM)Grain111.1 %
4.0 ozChocolate Malt (350.0 SRM)Grain121.1 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 25.20 qt of water at 167.3 F152.0 F60 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
AmtNameType#%/IBU
1 lbsCandi Sugar, Dark (275.0 SRM)Sugar134.3 %
2.00 ozColumbus (Tomahawk) [13.90 %] - Boil 60.0 minHop1476.2 IBUs
1.00 ozCascade [5.50 %] - Boil 30.0 minHop1511.6 IBUs
1.10 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining16-
2.00 ozAmarillo Gold [8.50 %] - Boil 0.0 minHop170.0 IBUs
1.00 ozCitra [12.00 %] - Boil 0.0 minHop180.0 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
AmtNameType#%/IBU
1.10 tspYeast Nutrient (Primary 3.0 days)Other19-
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

Created with BeerSmith

Batch #68 - Russian Imperial Stout

Brewing Steps: 2011 RIS
Imperial Stout
Type: All GrainDate: 11/6/2011
Batch Size (fermenter): 5.00 galBrewer: Bryce Ehrman
Boil Size: 6.22 galAsst Brewer:
Boil Time: 60 minEquipment: My Equipment
Final Bottling Volume: 4.75 galBrewhouse Efficiency: 50.00
Fermentation: Ale, Two StageTaste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 9.11 gal
Water Prep
AmtNameType#%/IBU
1.10 tbspPH 5.2 Stabilizer (Mash 60.0 mins)Water Agent1-

Mash or Steep Grains

Mash Ingredients
AmtNameType#%/IBU
15 lbsPale Malt (2 Row) US (2.0 SRM)Grain265.2 %
2 lbsOats, Flaked (1.0 SRM)Grain38.7 %
1 lbsSpecial B Malt (180.0 SRM)Grain44.3 %
1 lbsWheat Malt, Dark (9.0 SRM)Grain54.3 %
12.0 ozCarafa III (525.0 SRM)Grain63.3 %
8.0 ozAromatic Malt (26.0 SRM)Grain72.2 %
8.0 ozCaramel/Crystal Malt - 40L (40.0 SRM)Grain82.2 %
8.0 ozRoasted Barley (300.0 SRM)Grain92.2 %
4.0 ozBlack (Patent) Malt (500.0 SRM)Grain101.1 %
4.0 ozCaramel/Crystal Malt -120L (120.0 SRM)Grain111.1 %
4.0 ozChocolate Malt (350.0 SRM)Grain121.1 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 25.20 qt of water at 167.3 F152.0 F60 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
AmtNameType#%/IBU
1 lbsCandi Sugar, Dark (275.0 SRM)Sugar134.3 %
2.00 ozColumbus (Tomahawk) [13.90 %] - Boil 60.0 minHop1476.2 IBUs
1.00 ozCascade [5.50 %] - Boil 30.0 minHop1511.6 IBUs
1.10 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining16-
2.00 ozAmarillo Gold [8.50 %] - Boil 0.0 minHop170.0 IBUs
1.00 ozCitra [12.00 %] - Boil 0.0 minHop180.0 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
AmtNameType#%/IBU
1.10 tspYeast Nutrient (Primary 3.0 days)Other19-
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 GrainDate: 11/5/2011
Batch Size (fermenter): 5.50 galBrewer: Bryce
Boil Size: 6.99 galAsst Brewer:
Boil Time: 60 minEquipment: 18 Gal Mash Tun / 15 Gal Brew Kettle
Final Bottling Volume: 5.25 galBrewhouse Efficiency: 65.00
Fermentation: Ale, Two StageTaste 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
AmtNameType#%/IBU
5 lbsSmoked Malt (Beechwood) (9.0 SRM)Grain142.6 %
4 lbsSmoked Malt (Cherrywood) (5.0 SRM)Grain234.0 %
2 lbsMunich Malt - 20L (20.0 SRM)Grain317.0 %
8.0 ozMelanoiden Malt (20.0 SRM)Grain44.3 %
4.0 ozCarafa II (412.0 SRM)Grain52.1 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 16.69 qt of water at 162.8 F152.0 F60 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
AmtNameType#%/IBU
0.50 ozColumbus (Tomahawk) [14.00 %] - Boil 60.0 minHop623.7 IBUs
1.10 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 ozSterling [7.50 %] - Boil 0.0 minHop80.0 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
AmtNameType#%/IBU
1.0 pkgAmerican Ale (Wyeast Labs #1056) [124.21 ml]Yeast9-
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
AmtNameType#%/IBU
1.10 tspYeast Nutrient (Primary 3.0 days)Other10-
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 GrainDate: 8/21/2011
Batch Size (fermenter): 11.00 galBrewer: Bryce Ehrman
Boil Size: 13.61 galAsst Brewer:
Boil Time: 60 minEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 11.00 galBrewhouse Efficiency: 75.00
Fermentation: My Aging ProfileTaste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 16.81 gal
Water Prep
AmtNameType#%/IBU
2.20 tbspPH 5.2 Stabilizer (Mash 60.0 mins)Water Agent1-

Mash or Steep Grains

Mash Ingredients
AmtNameType#%/IBU
8 lbsPale Malt (2 Row) US (2.0 SRM)Grain240.0 %
6 lbsPale Malt (6 Row) US (2.0 SRM)Grain330.0 %
4 lbsCorn, Flaked (1.3 SRM)Grain420.0 %
2 lbsRice, Flaked (1.0 SRM)Grain510.0 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 25.00 qt of water at 165.3 F150.0 F75 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
AmtNameType#%/IBU
1.00 ozNorthern Brewer [8.00 %] - Boil 60.0 minHop613.5 IBUs
2.20 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 ozNorthern Brewer [8.00 %] - Boil 10.0 minHop84.9 IBUs
2.20 tspYeast Nutrient (Boil 10.0 mins)Other9-
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
AmtNameType#%/IBU
2.0 pkgAmerican Ale (Wyeast Labs #1056) [1400.00 ml]Yeast10-
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 GrainDate: 8/21/2011
Batch Size (fermenter): 11.00 galBrewer: Bryce Ehrman
Boil Size: 13.61 galAsst Brewer:
Boil Time: 60 minEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 11.00 galBrewhouse Efficiency: 75.00
Fermentation: My Aging ProfileTaste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 16.81 gal
Water Prep
AmtNameType#%/IBU
2.20 tbspPH 5.2 Stabilizer (Mash 60.0 mins)Water Agent1-

Mash or Steep Grains

Mash Ingredients
AmtNameType#%/IBU
8 lbsPale Malt (2 Row) US (2.0 SRM)Grain240.0 %
6 lbsPale Malt (6 Row) US (2.0 SRM)Grain330.0 %
4 lbsCorn, Flaked (1.3 SRM)Grain420.0 %
2 lbsRice, Flaked (1.0 SRM)Grain510.0 %
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 25.00 qt of water at 165.3 F150.0 F75 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
AmtNameType#%/IBU
1.00 ozNorthern Brewer [8.00 %] - Boil 60.0 minHop613.5 IBUs
2.20 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 ozNorthern Brewer [8.00 %] - Boil 10.0 minHop84.9 IBUs
2.20 tspYeast Nutrient (Boil 10.0 mins)Other9-
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
AmtNameType#%/IBU
2.0 pkgAmerican Ale (Wyeast Labs #1056) [1400.00 ml]Yeast10-
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

Created with BeerSmith