Batch #36 - Belgian Pale Ale

Recipe: Belgian Pale Ale

Brewer: Bryce Ehrman

Asst Brewer:

Style: Belgian Pale Ale

TYPE: All Grain

Taste: (35.0)

Recipe Specifications

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Batch Size: 5.00 gal

Boil Size: 6.82 gal

Estimated OG: 1.056 SG

Estimated Color: 7.9 SRM

Estimated IBU: 20.4 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:

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Amount Item Type % or IBU

8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 78.05 %

1.00 lb Caravienne Malt (22.0 SRM) Grain 9.76 %

0.50 lb Biscuit Malt (23.0 SRM) Grain 4.88 %

0.50 lb Oats, Flaked (1.0 SRM) Grain 4.88 %

0.25 lb Aromatic Malt (26.0 SRM) Grain 2.44 %

0.50 oz Fuggles [4.00 %] (60 min) Hops 7.0 IBU

0.50 oz Saaz [6.80 %] (20 min) Hops 7.2 IBU

0.50 oz Hallertauer [4.20 %] (15 min) Hops 3.6 IBU

0.25 oz Saaz [4.00 %] (10 min) Hops 1.3 IBU

0.50 oz Fuggles [4.00 %] (5 min) Hops 1.4 IBU

0.25 oz Saaz [6.80 %] (0 min) Hops -

1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

1 Pkgs Canadian/Belgian Ale (Wyeast #3864) Yeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 10.25 lb

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Single Infusion, Full Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 17.94 qt of water at 160.3 F 152.0 F

Batch #35 - Belgian Blonde

To be added...

Batch #32 - T Daddy's Amber

Recipe: T Daddy's Amber

Brewer: Bryce Ehrman

Asst Brewer:

Style: American Amber Ale

TYPE: All Grain

Taste: (35.0)

Recipe Specifications

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Batch Size: 6.00 gal

Boil Size: 7.97 gal

Estimated OG: 1.049 SG

Estimated Color: 13.3 SRM

Estimated IBU: 21.0 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:

------------

Amount Item Type % or IBU

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %

1.00 lb Carared (20.0 SRM) Grain 9.09 %

1.00 lb Munich Malt - 20L (20.0 SRM) Grain 9.09 %

0.50 lb Melanoiden Malt (20.0 SRM) Grain 4.55 %

0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.27 %

0.25 lb Light Chocolate (200.0 SRM) Grain 2.27 %

0.50 oz Centennial [10.00 %] (60 min) Hops 15.2 IBU

0.50 oz Cascade [5.50 %] (15 min) Hops 4.2 IBU

0.50 oz Cascade [5.50 %] (5 min) Hops 1.7 IBU

1 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 11.00 lb

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Single Infusion, Full Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 19.25 qt of water at 163.6 F 155.0 F

Batch #31 - 1st All Grain Oatmeal Stout

Recipe: 1st All Grain Oatmeal Stout

Brewer: Bryce Ehrman

Style: Oatmeal Stout

TYPE: All Grain

Recipe Specifications

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Batch Size: 5.00 gal

Boil Size: 5.77 gal

Estimated OG: 1.069 SG

Estimated Color: 32.0 SRM

Estimated IBU: 26.9 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes

Ingredients:

------------

Amount Item Type % or IBU

9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 73.08 %

1.00 lb Oats, Flaked (1.0 SRM) Grain 7.69 %

0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.77 %

0.75 lb Chocolate Malt (350.0 SRM) Grain 5.77 %

0.75 lb Victory Malt (25.0 SRM) Grain 5.77 %

0.25 lb Roasted Barley (300.0 SRM) Grain 1.92 %

1.25 oz Cascade [7.20 %] (60 min) Hops 26.9 IBU

6.00 gal Local Water Water

1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Mash Schedule: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 13.00 lb

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Single Infusion, Full Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 16.25 qt of water at 168.5 F 154.0 F

10 min Mash Out Add 6.15 qt of water at 211.9 F 168.0 F

60 min Sparge Add 16.26 qt of water at 173.1 F 170.0 F

Beer Updates

I just thought I would give a quick update to some of the beers posted here.

Citra Pale Ale: This was the experimental pale ale that I brewed using all Citra hops. I'm still a little disappointed in the malt flavor to this beer, as I forgot to add malt extract towards the end of the boil and it turned a 5.5% ABV beer into a 4.7% and likely made the beer out of balance between the sweet and bitter flavors. In the end though, I was experimenting with this beer and making mistake though helps to learn. The Citra hops are amazing though, they give the beer a nice pineapple/grapefruit tropical flavor and are extremely aromatic. I brought this beer to my homebrew club meeting last month and it ended up winning beer of the month. Not bad for a "mistake" beer, huh?

Kellie and PJ's Matrimony Ale: Kellie and PJ had their rehearsal dinner and wedding last weekend. The beer was served at their rehearsal dinner to approximately 50 guests. I have to say I was extremely worried that either the beer wouldn't turn out well or that the guests would not care for it. I brought a 5 gallon keg over and it lasted about 45 minutes! I ended up having friends and relatives of the bride and groom coming over to talk to me, thank me, shake my hand etc..! It was really reassuring that I am making beer that everyone can enjoy and appreciate. Congratulations again Kellie and PJ!

Tracy's Pale Ale: Tracy's Pale Ale has turned out really nice too. After brewing the Citra pale ale, I dry hopped with Citra hops to give the beer the tropical aroma. I've only tried one of these so far and it tasted excellent. I would like to try more, but Tracy has been successfully hoarding these and keeping them away from her husband James and me!

Equipment Upgrades

For a while now I have been looking to upgrade my brewing capacity so that I can do all grain brewing. With the 5 gallon kettle that I had, I was limited to using malt extract as the main ingredient in my beer. Malt extract is the sugars from malted barley/specialty grains that had been refined down into syrup or powdered form. It is a space saver because it does not take up a lot of space in the kettle as it dissolves into the liquid wort.

All grain brewing requires additional pieces of equipment. The first is what's called a hot liquor tank. A hot liquor tank is where water is heated prior to mashing the grain. The next piece of equipment is a mash tun. A mash tun is where the grain and hot water is added. The temperature of the mash tun stays at 150-155 degrees Fahrenheit for approximately one hour. During that time the sugars are extracted from the malt. This process is called mashing. The liquid is then transferred to a boil kettle where the hops are added and boiled for over an hour.

Earlier in the year I joined a local club for homebrewers. The club has monthly meetings where presentations are given, events are planned, and club members' beers are sampled. One of the club members decided to sell off his equipment and I was able to purchase a kettle for a hot liquor tank and a mash tun for under $50. The mash tun is actually a converted igloo cooler with a ball valve and manifold added for draining.

Here's a picture of the mash tun in action from my first all grain beer, an Oatmeal Stout.

As for the boil kettle, my "business parter" aka my father purchased a 15 gallon stainless steel kettle as a birthday/Christmas present last year. I haven't had a chance to use it until recently as I did not have this other equipment. I also needed to purchase an outdoor propane burner as that kettle is way too big for the stove and would never reach a boil. The final piece of equipment arrived last week as I bought a Blichmann Engineering floor standing burner. This burner is specifically designed for homebrewers as it provides 72,000 BTUs of heat, has a 10psi regulator for more finely controlled temperature, and adjustable arms to prevent the kettle from falling off the stand.

Here's a picture of the 15 gallon brew kettle next to the 7 gallon hot liquor tank:

What I am most looking forward to is the increased cost savings as a result of using all grain. Malted barley and specialty costs approximately $1.50 per pound. Malt extract costs $2.00 to $3.00 per pound. This will result in a cost savings of $5.00 to $10.00 per batch!

Here's a picture of the last brew day with the kettle and burner in action:

Batch #30 - Tracy's Pale Ale

This beer I brewed specifically for my sister-in-law Tracy as she has become a fan of the pale ales that I have made. I crafted this recipe based on what she has told me she like about the pale ale style, not too bitter, caramel malt balanced with citrus hops. Tracy purchased the ingredients for this beer and assisted in the brewing process. I am excited to see how this beer turns out.

Brew Type: Extract Date: 4/18/2010

Style: American IPA Brewer: Bryce Ehrman

Batch Size: 5.00 gal Assistant Brewer: Tracy Courneya

Boil Volume: 4.08 gal Boil Time: 60 min

Brewing Steps

Check Time Step

1-2 Days Before Brewing Prepare Yeast Starter

Amount Item Type

1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

4/18/2010 Clean and prepare equipment.

-- Measure ingredients, crush grains.

-- Prepare Water (5.83 gal total)

Amount Item Type

5.00 gal Distilled Water Water

-- Steep Specialty Grains

Amount Item Type

0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain

0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain

0.50 lb Munich Malt (9.0 SRM) Grain

0.50 lb Vienna Malt (3.5 SRM) Grain

-- Add water to achieve boil volume of 4.08 gal

-- Estimated Pre-boil Gravity is: 1.075 SG with all grains/extracts added

Boil for 60 min Boil Ingredients

Boil Amount Item Type

60 min 1.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract

60 min 6.00 lb Pale Liquid Extract (8.0 SRM) Extract

60 min 0.25 oz Centennial [8.30 %] (60 min) Hops

30 min 0.25 oz Simcoe [12.20 %] (30 min) Hops

25 min 0.25 oz Cascade [7.20 %] (25 min) Hops

20 min 0.50 oz Centennial [8.30 %] (20 min) Hops

15 min 0.50 oz Simcoe [12.20 %] (15 min) Hops

10 min 0.50 oz Cascade [7.20 %] (10 min) Hops

10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc

5 min 0.50 oz Centennial [8.30 %] (5 min) Hops

0 min 1.00 oz Simcoe [12.20 %] (0 min) Hops

-- Cool wort to fermentation temperature

-- Add 1.75 gal water (as needed) to achieve volume of 5.00 gal

-- Siphon wort to primary fermenter and aerate wort.

-- Add Ingredients to Fermenter

Amount Item Type

1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

4/18/2010 Measure Original Gravity: 1.059 (Estimate: 1.058 SG)

4/18/2010 Measure Batch Volume: 5.00 (Estimate: 5.00 gal)

7 days Ferment in primary for 7 days at 68.0 F

4/25/2010 Transfer to Secondary Fermenter

7 days Ferment in secondary for 7 days at 68.0 F

-- Add Ingredients to Fermenter

Amount Item Type

2.00 oz Citra [11.10 %] (Dry Hop 7 days) Hops

5/2/2010 Measure Final Gravity: ________ (Estimate: 1.013 SG)