Frostbite Brewing Co.

Sunday, January 22, 2012

Batch #50 - Honey Wheat Blonde Ale

Brewing Steps: Honey Wheat Ale

Blonde Ale

*Type:* All Grain	*Date:* 1/9/2011
*Batch Size (fermenter):* 11.00 gal	*Brewer:* Bryce Ehrman
*Boil Size:* 12.67 gal	*Asst Brewer:*
*Boil Time:* 60 min	*Equipment:* Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
*Final Bottling Volume:* 11.00 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: 15.08 gal

Mash or Steep Grains

Mash Ingredients

Amt	Name	Type	#	%/IBU
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	43.2 %
8 lbs	White Wheat Malt (2.4 SRM)	Grain	2	43.2 %
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3	5.4 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	4	5.4 %

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 22.50 qt of water at 161.4 F	150.0 F	60 min

Batch sparge with 3 steps (0.84gal, 4.31gal, 4.31gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 12.67 gal

Estimated pre-boil gravity is 1.040 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU
8.0 oz	Orange Blossom Honey (1.0 SRM)	Sugar	5	2.7 %
2.00 oz	Cascade [5.50 %] - Boil 60.0 min	Hop	6	19.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-
1.00 oz	Saaz [4.00 %] - Boil 5.0 min	Hop	9	1.4 IBUs

Estimated Post Boil Vol: 11.96 gal and Est Post Boil Gravity: 1.045 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
1.0 pkg	Burton Ale (White Labs #WLP023) [35.00 ml]	Yeast	10	-

Measure Actual Original Gravity _______ (Target: 1.045 SG)

Measure Actual Batch Volume _______ (Target: 11.00 gal)

Fermentation

1/9/2011 - Primary Fermentation (14.00 days at 65.0 F ending at 65.0 F)

Dry Hop and Prepare for Bottling/Kegging

Measure Final Gravity: _________ (Estimate: 1.009 SG)

Date Bottled/Kegged: 1/23/2011 - Carbonation: Bottle with 8.31 oz Corn Sugar

Age beer for 28.00 days at 52.0 F

2/20/2011 - Drink and enjoy!

Notes

150 degree mash
1st runnings 2.5 gallons 17.2 brix = 1.068 OG
2nd runnings 3.5 gallons 12 brix = 1.047 OG
Final Volume 5.5 gallons 13.4 brix = 1.052 OG

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Batch #49 - Surly Furious BYO Clone

Brewing Steps: BYO Furious Clone

English IPA

*Type:* All Grain	*Date:* 12/26/2010
*Batch Size (fermenter):* 5.00 gal	*Brewer:* Bryce Ehrman
*Boil Size:* 6.43 gal	*Asst Brewer:*
*Boil Time:* 60 min	*Equipment:* Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
*Final Bottling Volume:* 5.00 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: 8.19 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
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	63.4 %
3 lbs	Golden Promise (2.7 SRM)	Grain	3	23.8 %
12.0 oz	Aromatic Malt (26.0 SRM)	Grain	4	5.9 %
12.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5	5.9 %
2.0 oz	Roasted Barley (300.0 SRM)	Grain	6	1.0 %

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 15.78 qt of water at 167.7 F	152.0 F	75 min

Batch sparge with 2 steps (0.91gal, 3.34gal) of 168.0 F water
First Wort Hops

Amt	Name	Type	#	%/IBU
0.50 oz	Ahtanum [5.20 %] - First Wort 60.0 min	Hop	7	9.4 IBUs

Boil Wort

Add water to achieve boil volume of 6.43 gal

Estimated pre-boil gravity is 1.055 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU
1.25 oz	Warrior [17.20 %] - Boil 60.0 min	Hop	8	70.8 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	9	-
1.00 tsp	Yeast Nutrient (Boil 5.0 mins)	Other	10	-
0.50 oz	Amarillo Gold [8.20 %] - Boil 2.0 min	Hop	11	1.1 IBUs
0.50 oz	Simcoe [11.20 %] - Boil 2.0 min	Hop	12	1.6 IBUs
0.50 oz	Warrior [17.20 %] - Boil 2.0 min	Hop	13	2.4 IBUs
0.25 oz	Ahtanum [5.20 %] - Boil 2.0 min	Hop	14	0.4 IBUs

Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.064 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
1.0 pkg	Dry English Ale (White Labs #WLP007) [35.00 ml]	Yeast	15	-

Measure Actual Original Gravity _______ (Target: 1.064 SG)

Measure Actual Batch Volume _______ (Target: 5.00 gal)

Fermentation

12/26/2010 - Primary Fermentation (7.00 days at 68.0 F ending at 68.0 F)

1/2/2011 - Secondary Fermentation (7.00 days at 68.0 F ending at 68.0 F)

Dry Hop and Prepare for Bottling/KeggingDry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU
0.50 oz	Amarillo Gold [8.20 %] - Dry Hop 7.0 Days	Hop	16	0.0 IBUs
0.50 oz	Simcoe [11.20 %] - Dry Hop 7.0 Days	Hop	17	0.0 IBUs
0.25 oz	Ahtanum [5.20 %] - Dry Hop 7.0 Days	Hop	18	0.0 IBUs
0.25 oz	Warrior [17.20 %] - Dry Hop 7.0 Days	Hop	19	0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.014 SG)

Date Bottled/Kegged: 1/9/2011 - Carbonation: Bottle with 3.78 oz Corn Sugar

Age beer for 28.00 days at 52.0 F

2/6/2011 - Drink and enjoy!

Notes

Created with BeerSmith

Batch #48 - American Pale Ale

Grain bill was second runnings from batch #47 - Blizzard Double Imperial Pale Ale.

Brewing Steps: Hanke English Pale Ale

English IPA

*Type:* All Grain	*Date:* 12/12/2010
*Batch Size (fermenter):* 5.00 gal	*Brewer:* Bryce Ehrman
*Boil Size:* 6.43 gal	*Asst Brewer:*
*Boil Time:* 60 min	*Equipment:* Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
*Final Bottling Volume:* 5.00 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: 7.76 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
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	88.9 %
8.0 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3	5.6 %
8.0 oz	Victory Malt (25.0 SRM)	Grain	4	5.6 %

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 11.25 qt of water at 167.7 F	152.0 F	75 min

Batch sparge with 2 steps (1.61gal, 3.34gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 6.43 gal

Estimated pre-boil gravity is 1.039 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU
1.00 oz	Cascade [5.50 %] - Boil 60.0 min	Hop	5	20.9 IBUs
1.00 oz	Goldings, East Kent [5.00 %] - Boil 30.0 min	Hop	6	14.6 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 5.0 mins)	Other	8	-
1.00 oz	Fuggles [4.50 %] - Boil 0.0 min	Hop	9	0.0 IBUs

Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.045 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
1.0 pkg	Dry English Ale (White Labs #WLP007) [35.00 ml]	Yeast	10	-

Measure Actual Original Gravity _______ (Target: 1.045 SG)

Measure Actual Batch Volume _______ (Target: 5.00 gal)

Fermentation

12/12/2010 - Primary Fermentation (4.00 days at 68.0 F ending at 68.0 F)

12/16/2010 - Secondary Fermentation (7.00 days at 68.0 F ending at 68.0 F)

Dry Hop and Prepare for Bottling/Kegging

Measure Final Gravity: _________ (Estimate: 1.010 SG)

Date Bottled/Kegged: 12/23/2010 - Carbonation: Bottle with 3.78 oz Corn Sugar

Age beer for 28.00 days at 52.0 F

1/20/2011 - Drink and enjoy!

Notes

Created with BeerSmith

Batch #47 - Blizzard Imperial IPA

Brewing Steps: Blizzard Imperial IPA

American Barleywine

*Type:* All Grain	*Date:* 12/12/2010
*Batch Size (fermenter):* 5.00 gal	*Brewer:* Bryce Ehrman
*Boil Size:* 6.43 gal	*Asst Brewer:*
*Boil Time:* 60 min	*Equipment:* Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
*Final Bottling Volume:* 5.00 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: 8.84 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
16 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	88.9 %
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3	5.6 %
1 lbs	Victory Malt (25.0 SRM)	Grain	4	5.6 %

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 22.50 qt of water at 167.7 F	152.0 F	75 min

Batch sparge with 2 steps (Drain mash tun, , 3.34gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 6.43 gal

Estimated pre-boil gravity is 1.078 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU
1.00 oz	Summit [17.00 %] - Boil 60.0 min	Hop	5	45.6 IBUs
1.00 oz	Warrior [15.00 %] - Boil 30.0 min	Hop	6	30.9 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 oz	Warrior [15.00 %] - Boil 10.0 min	Hop	8	14.6 IBUs
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	9	-
1.00 oz	Summit [17.00 %] - Boil 5.0 min	Hop	10	9.1 IBUs
2.00 oz	Citra [12.00 %] - Boil 0.0 min	Hop	11	0.0 IBUs

Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.091 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
1.0 pkg	English Ale (White Labs #WLP002) [35.00 ml]	Yeast	12	-

Measure Actual Original Gravity _______ (Target: 1.091 SG)

Measure Actual Batch Volume _______ (Target: 5.00 gal)

Fermentation

12/12/2010 - Primary Fermentation (7.00 days at 68.0 F ending at 68.0 F)

12/19/2010 - Secondary Fermentation (7.00 days at 68.0 F ending at 68.0 F)

Dry Hop and Prepare for Bottling/KeggingDry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU
2.00 oz	Citra [12.00 %] - Dry Hop 7.0 Days	Hop	13	0.0 IBUs
1.00 oz	Amarillo Gold [8.50 %] - Dry Hop 7.0 Days	Hop	14	0.0 IBUs
1.00 oz	Simcoe [13.00 %] - Dry Hop 7.0 Days	Hop	15	0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.027 SG)

Date Bottled/Kegged: 12/26/2010 - Carbonation: Bottle with 3.78 oz Corn Sugar

Age beer for 28.00 days at 52.0 F

1/23/2011 - Drink and enjoy!

Notes

Created with BeerSmith

Sunday, December 5, 2010

Batch #46 - Chocolate Oatmeal Stout

Chocolate Oatmeal Stout

Oatmeal Stout

Type: All Grain

Date: 11/28/2010

Batch Size: 5.00 gal

Brewer: Bryce Ehrman

Boil Size: 5.77 gal

Asst Brewer:

Boil Time: 60 min

Equipment: 36 qt cooler

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 66.00

Taste Notes:

Ingredients

Amount	Item	Type	% or IBU
10.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	74.07 %
1.00 lb	Oats, Flaked (1.0 SRM)	Grain	7.41 %
0.75 lb	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	5.56 %
0.75 lb	Chocolate Malt (350.0 SRM)	Grain	5.56 %
0.75 lb	Victory Malt (25.0 SRM)	Grain	5.56 %
0.25 lb	Roasted Barley (300.0 SRM)	Grain	1.85 %
1.00 oz	Cascade [5.00 %] (60 min)	Hops	15.7 IBU
6.00 gal	Local Water	Water
1 Pkgs	English Ale (White Labs #WLP002)	Yeast-Ale

Beer Profile

Est Original Gravity: 1.063 SG

Measured Original Gravity: 1.060 SG

Est Final Gravity: 1.020 SG

Measured Final Gravity: 1.019 SG

Estimated Alcohol by Vol: 5.59 %

Actual Alcohol by Vol: 5.35 %

Bitterness: 15.7 IBU

Calories: 272 cal/pint

Est Color: 32.0 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 13.50 lb

Sparge Water: 0.00 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
60 min	Mash In	Add 16.88 qt of water at 168.5 F	154.0 F
10 min	Mash Out	Add 6.39 qt of water at 211.9 F	168.0 F
60 min	Sparge	Add 16.89 qt of water at 173.1 F	170.0 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: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Created with BeerSmith

Batch #45 - Smoked Brown Ale

Sierra Nevada Tumbler Clone Recipe

American Brown Ale

Type: All Grain

Date: 10/30/2010

Batch Size: 5.00 gal

Brewer: Bryce Ehrman

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 66.00

Taste Notes:

Ingredients

Amount	Item	Type	% or IBU
10.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	80.00 %
1.00 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	8.00 %
1.00 lb	Smoked Malt (9.0 SRM)	Grain	8.00 %
0.50 lb	Chocolate Malt (450.0 SRM)	Grain	4.00 %
1.00 oz	Challenger [7.50 %] (60 min)	Hops	25.6 IBU
1.00 oz	U.S. Goldings [4.50 %] (15 min)	Hops	7.6 IBU
1.00 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1.00 tsp	Yeast Nutrient (Primary 3.0 days)	Misc
1 Pkgs	California Ale (White Labs #WLP001) [Starter 1400 ml]	Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG

Measured Original Gravity: 1.060 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 6.02 %

Actual Alcohol by Vol: 6.13 %

Bitterness: 33.2 IBU

Calories: 268 cal/pint

Est Color: 25.5 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 12.50 lb

Sparge Water: 2.73 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
60 min	Mash In	Add 15.63 qt of water at 170.5 F	154.0 F
10 min	Step	Add 6.10 qt of water at 211.7 F	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: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Created with BeerSmith

Batch #44 - Russian Imperial Breakfast Stout

RIBS = Russian Imperial Breakfast Stout

Imperial Stout

Type: All Grain

Date: 10/24/2010

Batch Size: 5.00 gal

Brewer: Bryce Ehrman

Boil Size: 6.82 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 65.00

Taste Notes:

Ingredients

Amount	Item	Type	% or IBU
6.00 lb	Pale Liquid Extract (8.0 SRM)	Extract	37.50 %
6.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	37.50 %
1.50 lb	Oats, Flaked (1.0 SRM)	Grain	9.38 %
1.00 lb	Black (Patent) Malt (500.0 SRM)	Grain	6.25 %
1.00 lb	Light Chocolate (200.0 SRM)	Grain	6.25 %
0.50 lb	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3.13 %
1.00 oz	Simcoe [13.00 %] (60 min)	Hops	34.8 IBU
1.00 oz	Amarillo Gold [8.50 %] (25 min)	Hops	15.8 IBU
1.00 oz	Amarillo Gold [8.50 %] (20 min)	Hops	13.8 IBU
1.00 oz	Cacao Nibs (Boil 5.0 min)	Misc
1.00 oz	Caribou Amy's Blend Ground Coffee (Boil 5.0 min)	Misc
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1.00 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1.00 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
2.00 oz	Caribou Obsidion Cold-Pressed Coffee (Secondary 14.0 days)	Misc
2.00 oz	Medium Toasted French Oak Cubes (Secondary 7.0 days)	Misc
3.00 oz	Maker's Mark Bourbon (Secondary 14.0 days)	Misc
1 Pkgs	American Ale (Wyeast Labs #1056) [Starter 1750 ml]	Yeast-Ale

Beer Profile

Est Original Gravity: 1.089 SG

Measured Original Gravity: 1.078 SG

Est Final Gravity: 1.021 SG

Measured Final Gravity: 1.022 SG

Estimated Alcohol by Vol: 8.88 %

Actual Alcohol by Vol: 7.33 %

Bitterness: 64.5 IBU

Calories: 359 cal/pint

Est Color: 49.4 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 10.00 lb

Sparge Water: 5.70 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
45 min	Mash In	Add 12.50 qt of water at 174.9 F	158.0 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: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Created with BeerSmith