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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Batch #63 - Bobby's Bachelor Ale

Brewing Steps: Bobby Bachelor Ale

Irish Red Ale

Type: Extract	Date: 8/1/2011
Batch Size (fermenter): 5.50 gal	Brewer: Bryce Ehrman
Boil Size: 7.51 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 36qt Mash Tun / 15 Gal Brew Kettle
Final Bottling Volume: 5.50 gal	Brewhouse Efficiency: 72.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 9.23 gal
	Water Prep Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Grains to Steep Amt Name Type # %/IBU 12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 8.2 % 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 8.2 % 4.0 oz Biscuit Malt (23.0 SRM) Grain 4 2.7 % 4.0 oz Caravienne Malt (22.0 SRM) Grain 5 2.7 % 2.1 oz Roasted Barley (300.0 SRM) Grain 6 1.4 %
	Remove grains, and prepare to boil wort
Boil Wort
	Add water to achieve boil volume of 7.51 gal
	Estimated pre-boil gravity is 1.042 SG
	Boil Ingredients Amt Name Type # %/IBU 1 lbs Light Dry Extract (8.0 SRM) Dry Extract 7 11.0 % 6 lbs Pale Liquid Extract (8.0 SRM) Extract 8 65.7 % 0.53 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 9 13.3 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 0.53 oz Northern Brewer [8.00 %] - Boil 10.0 min Hop 11 4.8 IBUs 0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
	Estimated Post Boil Vol: 6.76 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 Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 13 -
	Measure Actual Original Gravity _______ (Target: 1.049 SG)
	Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
	8/1/2011 - 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: 1.013 SG)
	Date Bottled/Kegged: 8/11/2011 - Carbonation: Bottle with 4.16 oz Corn Sugar
	Age beer for 28.00 days at 52.0 F
	9/8/2011 - Drink and enjoy!
Notes
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Batch #62 - Maharaja Clone - Imperial India Pale Ale

Brewing Steps: Maharaja

Imperial IPA

Type: All Grain	Date: 7/16/2011
Batch Size (fermenter): 5.50 gal	Brewer: Bryce Ehrman
Boil Size: 7.51 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 36qt Mash Tun / 15 Gal Brew Kettle
Final Bottling Volume: 5.50 gal	Brewhouse Efficiency: 65.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Create a yeast starter with 0.95 l of wort
	Clean and Prepare Brewing Equipment
	Total Water Needed: 10.29 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 18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 94.7 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 2.6 % 8.0 oz Victory Malt (25.0 SRM) Grain 4 2.6 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 25.75 qt of water at 168.1 F 152.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 4.00gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 7.51 gal
	Estimated pre-boil gravity is 1.070 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Columbus (Tomahawk) [14.40 %] - Boil 60.0 min Hop 5 34.9 IBUs 1.00 oz Simcoe [12.40 %] - Boil 60.0 min Hop 6 30.1 IBUs 1.00 oz Columbus (Tomahawk) [14.40 %] - Boil 30.0 min Hop 7 26.9 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 - 2.00 oz Centennial [8.80 %] - Boil 0.0 min Hop 10 0.0 IBUs 2.00 oz Simcoe [12.40 %] - Boil 0.0 min Hop 11 0.0 IBUs
	Estimated Post Boil Vol: 6.76 gal and Est Post Boil Gravity: 1.081 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) [1400.00 ml] Yeast 12 -
	Measure Actual Original Gravity _______ (Target: 1.081 SG)
	Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
	7/16/2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
	7/20/2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/KeggingDry Hop/Bottling Ingredients Amt Name Type # %/IBU 4.00 oz Simcoe [13.00 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs 2.00 oz Centennial [10.00 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs 2.00 oz Chinook [13.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
	Measure Final Gravity: _________ (Estimate: 1.018 SG)
	Date Bottled/Kegged: 7/30/2011 - Carbonation: Keg with 13.72 PSI
	Age beer for 30.00 days at 65.0 F
	8/29/2011 - Drink and enjoy!
Notes
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Batch #61 - Bourbon Barrel Mild

Split batch of #60, added 2oz medium toasted french oak soaked in Maker's Mark bourbon to keg.

Batch #60 - Memorial Day Mild

Brewing Steps: Memorial Day Mild

Mild

Type: All Grain	Date: 5/30/2011
Batch Size (fermenter): 10.50 gal	Brewer: Bryce Ehrman
Boil Size: 13.14 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 10.50 gal	Brewhouse Efficiency: 70.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.07 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.9 % 1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.5 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 5.6 % 1 lbs Light Chocolate (200.0 SRM) Grain 4 5.6 % 4.0 oz Roasted Barley (300.0 SRM) Grain 5 1.4 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 26.63 qt of water at 168.6 F 154.0 F 60 min
	Batch sparge with 3 steps (Drain mash tun, , 4.71gal, 4.71gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 13.14 gal
	Estimated pre-boil gravity is 1.037 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Simcoe [12.40 %] - Boil 60.0 min Hop 6 23.0 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 2.10 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
	Estimated Post Boil Vol: 11.96 gal and Est Post Boil Gravity: 1.042 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.50 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg English Ale (White Labs #WLP002) [35.00 ml] Yeast 9 -
	Measure Actual Original Gravity _______ (Target: 1.042 SG)
	Measure Actual Batch Volume _______ (Target: 10.50 gal)
Fermentation
	5/30/2011 - Primary Fermentation (14.00 days at 66.0 F ending at 66.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.014 SG)
	Date Bottled/Kegged: 6/13/2011 - Carbonation: Keg with 9.95 PSI
	Age beer for 28.00 days at 52.0 F
	7/11/2011 - Drink and enjoy!
Notes
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Batch #59 - Low Life Cream Ale

Brewing Steps: Low Life

Cream Ale

Type: All Grain	Date: 5/15/2011
Batch Size (fermenter): 10.00 gal	Brewer: Bryce Ehrman
Boil Size: 12.57 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 10.00 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: 15.77 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 (0.61gal, 4.46gal, 4.46gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 12.57 gal
	Estimated pre-boil gravity is 1.047 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 8.0 IBUs 1.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 7 6.5 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 2.20 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 - 1.00 oz Saaz [4.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
	Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.053 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg American Ale (Wyeast Labs #1056) [1400.00 ml] Yeast 11 -
	Measure Actual Original Gravity _______ (Target: 1.053 SG)
	Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
	5/15/2011 - 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: 1.011 SG)
	Date Bottled/Kegged: 5/25/2011 - Carbonation: Keg with 13.36 PSI
	Age beer for 21.00 days at 32.0 F
	6/15/2011 - Drink and enjoy!
Notes
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Batch #58 - Doppelbock

Brewing Steps: Bock

Traditional Bock

Type: All Grain	Date: 5/4/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 6.85 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 5.00 gal	Brewhouse Efficiency: 63.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 9.51 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.5 % 2 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 16.1 % 2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 16.1 % 8.0 oz Carafa II (412.0 SRM) Grain 4 3.2 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 19.38 qt of water at 172.1 F 155.0 F 60 min
	Batch sparge with 2 steps (Drain mash tun, , 4.67gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.85 gal
	Estimated pre-boil gravity is 1.061 SG
	Boil Ingredients Amt Name Type # %/IBU 1.50 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 5 18.4 IBUs 0.50 oz Hallertauer [4.30 %] - Boil 15.0 min Hop 6 3.0 IBUs
	Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.070 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 2.0 pkg German Bock Lager (White Labs #WLP833) [35.00 ml] Yeast 7 -
	Measure Actual Original Gravity _______ (Target: 1.070 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	5/4/2011 - Primary Fermentation (14.00 days at 45.0 F ending at 45.0 F)
	5/18/2011 - Secondary Fermentation (2.00 days at 60.0 F ending at 60.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.019 SG)
	Date Bottled/Kegged: 5/20/2011 - Carbonation: Keg with 8.72 PSI
	Age beer for 28.00 days at 35.0 F
	6/17/2011 - Drink and enjoy!
Notes
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Batch #57 - American Pale Ale

Brewing Steps: American Pale

American Pale Ale

Type: All Grain	Date: 4/17/2011
Batch Size (fermenter): 10.00 gal	Brewer: Bryce Ehrman
Boil Size: 12.27 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Final Bottling Volume: 10.00 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: 15.04 gal
	Water Prep Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.7 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.8 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.8 % 1 lbs White Wheat Malt (2.4 SRM) Grain 5 4.8 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 26.25 qt of water at 167.6 F 152.0 F 75 min
	Batch sparge with 3 steps (0.13gal, 4.17gal, 4.17gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 12.27 gal
	Estimated pre-boil gravity is 1.049 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 6 23.7 IBUs 1.00 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 7 11.9 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 9 3.6 IBUs 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - 2.00 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 11 6.2 IBUs 1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 12 0.0 IBUs 1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 14 0.0 IBUs 0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
	Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.057 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast 16 -
	Measure Actual Original Gravity _______ (Target: 1.057 SG)
	Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
	4/17/2011 - Primary Fermentation (10.00 days at 68.0 F ending at 68.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.012 SG)
	Date Bottled/Kegged: 4/27/2011 - Carbonation: Bottle with 7.56 oz Corn Sugar
	Age beer for 28.00 days at 52.0 F
	5/25/2011 - Drink and enjoy!
Notes
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