Long time no post. So let's round up the last year or so of brewing activity. Brew details first, with the recipes posted below the cut.
This past year has seen a shift in my brewing pattern. I've got some recipes that I'm fine-tuning now. I'm also brewing a little less frequently, but with more ten-gallon batches in the mix. This has been helpful from a life-balance perspective, without sacrificing on the kegerator-pours-beer-when-I-pull-the-tap front.
Ten Gallon Hat Brown
This brown ale has seen some iteration from
its previous incarnation. I recreated it with some tweaks in August 2014, and then tuned it further as the inaugural 2015 brew in March. The latest iteration dials back on the Fawcett amber and rounds out the malt profile with some Melanoidin (my new malty friend) and some Honey malt. I also went to Hallertauer hops, not for any specific reason but because of availability.
The end result is rich and complex, with a sweet chocolate-cake finish, but doesn't lose its drinkability. It may be the best beer I've ever brewed, and people seem to like it. It's a favourite of Erin's, and other friends have remarked positively about it.
The recipe included at the bottom is from the third edition. TGH will be back again this fall, I'm sure.
Smoke & Sting Porter
It's funny, I don't really remember this one so well anymore. But looking at
Untappd, it seems like we all liked it. My tasting comments: "Really hit the target with this one. Smoke character is perfectly
balanced. Get a nice roasted note too. Not too heavy either. Happy!"
The most memorable thing about this one is that on brew day, it got a little something extra in the pot: a wasp. I might have to brew this again, see what all the fuss was about. Maybe this time I'll add two wasps.
Campaign Rye Pale Ale
In what was a very busy fall, I took a leap of faith and brewed 10 gallons of a style I'd barely tried before. The result was epic. Campaign got us through the winter by being a fantastically well-balanced, drinkable, tasty beer.
Brewing it was a challenge, though. The mash profile was flawed, because it exceeded my mash tun's volume constraints, so I had to adjust on the fly. On top of that, the rye-heavy mash stuck during initial runoff, and I had to re-set it and sparge very slowly.
It also got a couple of random 2-ounce hop packages that I had hanging around. Ahtanum for aroma hops, and Glacier for dry hop. But the Glacier went in "hop tubes" that are designed to fit in a carboy, and that was a complete bust: the pellets expanded and turned into hop concrete. Very poor utilization.
Still, the end result was extremely good. My latest beer (below) is a RPA that is modeled on Campaign, though with enough ingredient substitutions that I'm giving it a different name.
Speaking of names: Campaign got its name by being brewed during the heat of the 2014 municipal election campaign. It was an incredibly busy stretch for me. And fortunately, the good guys won.
Santa's Sweet Stout
I set out with the mission of creating a "sweet" or milk stout, with cocoa nibs, to make it a "chocolate milk stout". If I recall correctly, half of this batch went to Andrew. I bottled my half.
This wasn't a bad beer, but it didn't really hit the mark. It was meant to be sweet and chocolatey, and it ended up being fairly dry without the cocoa nibs contributing much of notice. Which is a shame, because nibs are expensive. I had to hunt around to find some, eventually locating them at a baking goods store.
No Crystal IPA
This past April, it was definitely time to brew an IPA-- it has been too long! An experimental beer, this was a 5 gallon batch only, which I regret.
The name makes reference to the fact that no crystal malts were used. This came out of a conversation with Culum of
Together We're Bitter, after I tasted his very delicious IPA. He has this thing against crystal, and formulated his IPA to not need any. At an IPA growler tasting event, his was light and drinkable, while everyone else's was some degree or another of chewy.
So I decided to give it a try. I followed Culum's lead by using some honey malt for balancing sweetness. I also used all Mosaic hops for the beer, which gave it a tropical juicy character.
Somehow I stumbled on a really nice balance. I got to recently try
Block Three's Mo Money Mo Problems Mosaic-hopped IPA, which was good, but... I liked mine better.
I will likely try and replicate this beer. Maybe change up the hops a little.
Southern Exposure Cream Ale
This one was fun.
I wanted to brew an "authentic" cream ale. So I came up with a recipe with 3 pounds o' grits as part of the malt bill, as a corn adjunct. But you can't just toss grits in. You have to gelatinize them first.
So I basically boiled the grits along with some malt. The malt is needed to provide a little enzymatic action to break down the gooiest of the starches from the porridge-like mass of grits.
Given the approach, I decided to do a protein rest and some decoction mashing. It turned out to be quite a challenge, as I ended up having to do three decoctions after the adding the boiled grits to the mash.
The end result is just on tap today, and is pretty drinkable. It will probably improve after sitting in the keg fridge for a while. I would have liked to cold-condition it earlier, though. The best I managed was a few weeks of cool-basement-floor conditioning.
Dusty Roads Rye Pale Ale
Another crack at the RPA style, modeled after the Campaign RPA.
This was brewed today, with the lessons of the previous RPA in mind. Lautering was still a challenge, but nothing stuck this time.
The ingredients are different enough (I'm low on Vienna and had to do a bunch of hop substitutions) that I decided to rechristen this beer. Currently, our street is a big mess of construction, and I had to take the careful step of closing the garage door to prevent billowing dust from falling in the brew pot as I chilled it.
Speaking of chilling, that was pretty tough too! Our temporary water supply runs above ground for a few hundred feet in a nice blue plastic pipe. That meant the temperature was a fair bit higher than usual, which affects my ability to chill a wort using an immersion coil.
Still, no major problems. Should be a good beer in a few weeks!
| 10 Gallon Hat (3) |
| American Brown
Ale |
| Type: All Grain |
Date: 10 Mar 2015 |
| Batch Size (fermenter): 10.50 gal |
Brewer: Chris Klein |
| Boil Size: 12.64 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (19gal) + Coleman
cooler |
| End of Boil Volume 11.44 gal |
Brewhouse Efficiency: 77.00 % |
| Final Bottling Volume: 10.50 gal |
Est Mash Efficiency 80.7 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
Ingredients
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 16.00 gal |
Kitchener Water |
Water |
1 |
- |
| 10 lbs 8.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
49.0 % |
| 5 lbs 6.8 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
25.3 % |
| 1 lbs 6.4 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
6.5 % |
| 1 lbs 4.0 oz |
Amber Malt (Thomas Fawcett) (50.8 SRM) |
Grain |
5 |
5.8 % |
| 1 lbs 4.0 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
6 |
5.8 % |
| 1 lbs 1.6 oz |
Special W (Weyermann) (150.0 SRM) |
Grain |
7 |
5.1 % |
| 8.0 oz |
Honey Malt (25.0 SRM) |
Grain |
8 |
2.3 % |
| 2.30 oz |
Hallertauer Tradition [7.00 %] - Boil 60.0 min |
Hop |
9 |
27.6 IBUs |
| 2.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
10 |
- |
| 2.0 pkg |
SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] |
Yeast |
11 |
- |
|
Beer
Profile
|
| Est Original Gravity: 1.058 SG |
Measured Original Gravity: 1.058 SG |
| Est Final Gravity: 1.015 SG |
Measured Final Gravity: 1.018 SG |
| Estimated Alcohol by Vol: 5.7 % |
Actual Alcohol by Vol: 5.3 % |
| Bitterness: 27.6 IBUs |
Calories: 196.6 kcal/12oz |
| Est Color: 20.3 SRM |
|
Mash
Profile
|
| Mash Name: Single Infusion, Medium Body |
Total Grain Weight: 21 lbs 6.8 oz |
| Sparge Water: 6.07 gal |
Grain Temperature: 45.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 45.0 F |
| Adjust Temp for Equipment: FALSE |
Mash PH: 5.20 |
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 23.57 qt of water at 169.7 F |
152.0 F |
60 min |
| Mash Out |
Add 15.00 qt of water at 197.3 F |
168.0 F |
10 min |
|
| Sparge Step: Fly sparge with 6.07 gal water at 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: Keg |
Volumes of CO2: 2.3 |
| Pressure/Weight: 12.54 PSI |
Carbonation Used: Keg with 12.54 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 14.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
Notes
|
Adjusted mash thickness to hit about 7.5gal in the mash, 7.5gal
sparge. Ended up with ~9.5 gallons output, added 1 gallon and gravity came out
perfect. Need to get 8/8... fill that pot right up, or top up
water.
Straight to keg after 2 weeks in primary on 23 March
2015 |
| Smoke & Sting Smoked
Porter |
| Robust Porter |
| Type: All Grain |
Date: 07 Sep 2014 |
| Batch Size (fermenter): 5.50 gal |
Brewer: Chris Klein |
| Boil Size: 6.67 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (8gal) + Coleman
Cooler |
| End of Boil Volume 6.12 gal |
Brewhouse Efficiency: 70.00 % |
| Final Bottling Volume: 5.25 gal |
Est Mash Efficiency 74.8 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
Ingredients
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 7 lbs 8.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
61.2 % |
| 3 lbs |
Smoked Malt (Weyermann) (2.0 SRM) |
Grain |
2 |
24.5 % |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
8.2 % |
| 12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
6.1 % |
| 1.30 oz |
Palisade [7.30 %] - Boil 60.0 min |
Hop |
5 |
30.5 IBUs |
| 1.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
6 |
- |
| 1.00 oz |
Palisade [7.30 %] - Boil 10.0 min |
Hop |
7 |
8.5 IBUs |
| 1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
8 |
- |
|
Beer
Profile
|
| Est Original Gravity: 1.057 SG |
Measured Original Gravity: 1.058 SG |
| Est Final Gravity: 1.015 SG |
Measured Final Gravity: 1.015 SG |
| Estimated Alcohol by Vol: 5.5 % |
Actual Alcohol by Vol: 5.7 % |
| Bitterness: 39.0 IBUs |
Calories: 195.1 kcal/12oz |
| Est Color: 28.9 SRM |
|
Mash
Profile
|
| Mash Name: Single Infusion, Full Body, Batch
Sparge |
Total Grain Weight: 12 lbs 4.0 oz |
| Sparge Water: 4.81 gal |
Grain Temperature: 64.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 64.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 15.31 qt of water at 174.6 F |
156.0 F |
45 min |
|
| Sparge Step: Batch sparge with 1 steps (4.81gal) of
168.0 F water |
| Mash Notes: Simple single infusion mash for use with
most modern well modified grains (about 95% of the time). |
Carbonation and
Storage
|
| Carbonation Type: Keg |
Volumes of CO2: 2.3 |
| Pressure/Weight: 12.54 PSI |
Carbonation Used: Keg with 12.54 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
Notes
|
|
|
| Campaign RyePA |
| American Pale
Ale |
| Type: All Grain |
Date: 11 Oct 2014 |
| Batch Size (fermenter): 10.50 gal |
Brewer: Chris Klein |
| Boil Size: 12.64 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (19gal) + Coleman
cooler |
| End of Boil Volume 11.44 gal |
Brewhouse Efficiency: 77.00 % |
| Final Bottling Volume: 10.50 gal |
Est Mash Efficiency 80.7 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
Ingredients
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 10.00 gal |
Distilled Water |
Water |
1 |
- |
| 5.60 gal |
Kitchener Water |
Water |
2 |
- |
| 11 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
53.7 % |
| 8 lbs |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
4 |
39.0 % |
| 1 lbs 8.0 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
5 |
7.3 % |
| 1.50 oz |
Amarillo Gold [9.20 %] - Boil 60.0 min |
Hop |
6 |
24.9 IBUs |
| 1.50 oz |
Amarillo Gold [9.20 %] - Boil 15.0 min |
Hop |
7 |
12.3 IBUs |
| 2.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
| 2.00 oz |
Ahtanum [4.50 %] - Boil 5.0 min |
Hop |
9 |
3.2 IBUs |
| 2.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
10 |
- |
| 2.00 oz |
Glacier [6.30 %] - Dry Hop 4.0 Days |
Hop |
11 |
0.0 IBUs |
|
Beer
Profile
|
| Est Original Gravity: 1.052 SG |
Measured Original Gravity: 1.053 SG |
| Est Final Gravity: 1.010 SG |
Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 5.5 % |
Actual Alcohol by Vol: 5.6 % |
| Bitterness: 40.5 IBUs |
Calories: 175.5 kcal/12oz |
| Est Color: 6.9 SRM |
|
Mash
Profile
|
| Mash Name: Single Infusion, Light Body |
Total Grain Weight: 20 lbs 8.0 oz |
| Sparge Water: 5.09 gal |
Grain Temperature: 50.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 50.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 25.63 qt of water at 170.2 F |
150.0 F |
75 min |
| Mash Out |
Add 16.40 qt of water at 202.1 F |
168.0 F |
10 min |
|
| Sparge Step: Fly sparge with 5.09 gal water at 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: Keg |
Volumes of CO2: 2.3 |
| Pressure/Weight: 12.54 PSI |
Carbonation Used: Keg with 12.54 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
Notes
|
Problems to solve:
1. Mashout/lauter: pretty sure I didn't get
4 gallons in as mashout due to volume constraint. Ended up sparging the
balance.
2. Slow lauter. Stuck and needed to reset it before hitting it with
the sparge water. Lauter still proceeded very slow.
3. Volume looked ok
coming out of lauter, but volume to fermenter was 9.5 gallons (1 gallon short.)
Have upped my equipment profile's evap rate and trub loss
amounts.
Original measurements were 1.062 @ 9.5 gallons. Ended up at
~1.053 @ 10.5 gallons. |
|
| Santa's Sweet Stout |
| Sweet Stout |
| Type: All Grain |
Date: 07 Nov 2014 |
| Batch Size (fermenter): 10.50 gal |
Brewer: Chris Klein |
| Boil Size: 13.46 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (19gal) + Coleman
cooler |
| End of Boil Volume 11.96 gal |
Brewhouse Efficiency: 80.00 % |
| Final Bottling Volume: 10.50 gal |
Est Mash Efficiency 88.4 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
Ingredients
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 11.00 gal |
Kitchener Water |
Water |
1 |
- |
| 5.00 gal |
Distilled Water |
Water |
2 |
- |
| 11 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
65.2 % |
| 1 lbs 9.6 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
9.5 % |
| 1 lbs 8.0 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
8.9 % |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
6 |
5.9 % |
| 8.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
3.0 % |
| 1 lbs 4.5 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
8 |
7.6 % |
| 2.20 oz |
Palisade [7.30 %] - Boil 60.0 min |
Hop |
9 |
29.1 IBUs |
| 2.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
10 |
- |
| 2.0 pkg |
SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] |
Yeast |
11 |
- |
|
Beer
Profile
|
| Est Original Gravity: 1.046 SG |
Measured Original Gravity: 1.053 SG |
| Est Final Gravity: 1.010 SG |
Measured Final Gravity: 1.023 SG |
| Estimated Alcohol by Vol: 4.8 % |
Actual Alcohol by Vol: 3.9 % |
| Bitterness: 29.1 IBUs |
Calories: 181.7 kcal/12oz |
| Est Color: 38.2 SRM |
|
Mash
Profile
|
| Mash Name: Single Infusion, Medium Body |
Total Grain Weight: 16 lbs 14.1 oz |
| Sparge Water: 7.73 gal |
Grain Temperature: 45.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 45.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 21.50 qt of water at 172.6 F |
152.0 F |
60 min |
| Mash Out |
Add 10.92 qt of water at 206.2 F |
168.0 F |
10 min |
|
| Sparge Step: Fly sparge with 7.73 gal water at 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: Bottle |
Volumes of CO2: 2.1 |
| Pressure/Weight: 6.54 oz |
Carbonation Used: Bottle with 6.54 oz Corn
Sugar |
| Keg/Bottling Temperature: 63.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
Notes
|
| 3 weeks ferment (to 1.023) and then 4oz of vodka washed cacao nibs
into each fermenter (8oz total.) |
|
|
|
|
| No Crystal IPA |
| American IPA |
| Type: All Grain |
Date: 12 Apr 2015 |
| Batch Size (fermenter): 5.25 gal |
Brewer: Chris Klein |
| Boil Size: 7.06 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (8gal) + Coleman
Cooler |
| End of Boil Volume 5.86 gal |
Brewhouse Efficiency: 67.00 % |
| Final Bottling Volume: 5.00 gal |
Est Mash Efficiency 71.8 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
|
Ingredients
|
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 5.00 gal |
Distilled Water |
Water |
1 |
- |
| 4.00 gal |
Kitchener Water |
Water |
2 |
- |
| 11 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
81.5 % |
| 2 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
4 |
14.8 % |
| 4.0 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
5 |
1.9 % |
| 4.0 oz |
Honey Malt (25.0 SRM) |
Grain |
6 |
1.9 % |
| 0.80 oz |
Mosaic 11.6% [11.60 %] - Boil 60.0 min |
Hop |
7 |
30.6 IBUs |
| 0.50 oz |
Mosaic 11.6% [11.60 %] - Boil 30.0 min |
Hop |
8 |
14.7 IBUs |
| 0.50 oz |
Mosaic 11.6% [11.60 %] - Boil 20.0 min |
Hop |
9 |
11.6 IBUs |
| 1.05 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
10 |
- |
| 0.50 oz |
Mosaic 11.6% [11.60 %] - Boil 10.0 min |
Hop |
11 |
6.9 IBUs |
| 0.50 oz |
Mosaic 11.6% [11.60 %] - Boil 5.0 min |
Hop |
12 |
3.8 IBUs |
| 1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
13 |
- |
| 0.70 oz |
Mosaic 11.6% [11.60 %] - Dry Hop 0.0 Days |
Hop |
14 |
0.0 IBUs |
|
|
Beer
Profile
|
| Est Original Gravity: 1.065 SG |
Measured Original Gravity: 1.060 SG |
| Est Final Gravity: 1.011 SG |
Measured Final Gravity: 1.011 SG |
| Estimated Alcohol by Vol: 7.2 % |
Actual Alcohol by Vol: 6.4 % |
| Bitterness: 67.7 IBUs |
Calories: 200.2 kcal/12oz |
| Est Color: 6.3 SRM |
|
|
Mash
Profile
|
| Mash Name: Single Infusion, Light Body |
Total Grain Weight: 13 lbs 8.0 oz |
| Sparge Water: 2.26 gal |
Grain Temperature: 55.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 55.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
|
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 16.88 qt of water at 166.8 F |
148.0 F |
75 min |
| Mash Out |
Add 10.80 qt of water at 206.5 F |
168.0 F |
10 min |
|
| Sparge Step: Fly sparge with 2.26 gal water at 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: Keg |
Volumes of CO2: 2.3 |
| Pressure/Weight: 12.54 PSI |
Carbonation Used: Keg with 12.54 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
|
Notes
|
| Added a small amount of honey malt to the malt bill. |
|
|
| Southern Exposure Cream
Ale |
| Cream Ale |
| Type: All Grain |
Date: 01 May 2015 |
| Batch Size (fermenter): 10.50 gal |
Brewer: Chris Klein |
| Boil Size: 14.21 gal |
Asst Brewer: |
| Boil Time: 90 min |
Equipment: Brew Pot (19gal) + Coleman
cooler |
| End of Boil Volume 11.96 gal |
Brewhouse Efficiency: 77.00 % |
| Final Bottling Volume: 10.50 gal |
Est Mash Efficiency 84.3 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
|
Ingredients
|
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 10.00 gal |
Distilled Water |
Water |
1 |
- |
| 5.00 gal |
Kitchener Water |
Water |
2 |
- |
| 3 lbs 1.4 oz |
Grits (1.0 SRM) |
Adjunct |
3 |
19.2 % |
| 5 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
4 |
31.1 % |
| 5 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
5 |
31.1 % |
| 3 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
6 |
18.6 % |
| 1.40 oz |
Hallertauer Tradition [7.00 %] - Boil 60.0 min |
Hop |
7 |
18.4 IBUs |
| 2.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
| 1.0 pkg |
Cream Ale Yeast Blend (White Labs #WLP080) [50.28 ml] |
Yeast |
9 |
- |
|
|
Beer
Profile
|
| Est Original Gravity: 1.044 SG |
Measured Original Gravity: 1.045 SG |
| Est Final Gravity: 1.010 SG |
Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 4.4 % |
Actual Alcohol by Vol: 4.6 % |
| Bitterness: 18.4 IBUs |
Calories: 148.2 kcal/12oz |
| Est Color: 3.2 SRM |
|
|
Mash
Profile
|
| Mash Name: Decoction Mash, Single |
Total Grain Weight: 16 lbs 1.4 oz |
| Sparge Water: 8.60 gal |
Grain Temperature: 60.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 60.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
|
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Protein Rest |
Add 32.18 qt of water at 131.0 F |
122.0 F |
35 min |
| Saccharification |
Decoct 13.88 qt of mash and boil it |
154.0 F |
45 min |
|
| Sparge Step: Fly sparge with 8.60 gal water at 168.0
F |
| Mash Notes: Used in some authentic German styles.
Attempt to draw decoction from the thickest portion of the mash. Profiles vary.
Some traditional German mashes use a long acid rest at 40 deg C. Also some
sources recommend the decoction amount be given a 15 minute saccharification
rest at 158 F (70 C) before boiling it. |
|
Carbonation and
Storage
|
| Carbonation Type: Keg |
Volumes of CO2: 2.7 |
| Pressure/Weight: 17.22 PSI |
Carbonation Used: Keg with 17.22 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
|
Notes
|
Modified mash schedule: infuse grains (-0.5lb) with 25qt water for
rest at 122.
Cereal mash for grits + 0.5lb of grain: hold at 158 for 5
minutes then boil for 20 minutes.
Addition raised mash to 131, successive
decoctions raised it to 140 (6qt), 149 (8qt), 151 (3qt). Held at 151 for
mash.
Killed sparge when it dropped to 1.008. Volume was low, but gravity was
high. |
|
|
| Campaign RyePA Mk 2 |
| American Pale
Ale |
| Type: All Grain |
Date: 07 Jun 2015 |
| Batch Size (fermenter): 10.50 gal |
Brewer: Chris Klein |
| Boil Size: 13.46 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (19gal) + Coleman
cooler |
| End of Boil Volume 11.96 gal |
Brewhouse Efficiency: 77.00 % |
| Final Bottling Volume: 10.50 gal |
Est Mash Efficiency 84.3 % |
| Fermentation: Ale, Two Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
|
Ingredients
|
|
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 10.00 gal |
Distilled Water |
Water |
1 |
- |
| 5.60 gal |
Kitchener Water |
Water |
2 |
- |
| 10 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
51.9 % |
| 7 lbs 8.0 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
4 |
39.0 % |
| 1 lbs 12.0 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
5 |
9.1 % |
| 1.40 oz |
Amarillo Gold [9.20 %] - Boil 60.0 min |
Hop |
6 |
22.9 IBUs |
| 1.40 oz |
Amarillo Gold [9.20 %] - Boil 15.0 min |
Hop |
7 |
11.4 IBUs |
| 2.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
| 2.00 oz |
Cascade 6.8% [6.80 %] - Boil 5.0 min |
Hop |
9 |
4.8 IBUs |
| 2.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
10 |
- |
| 2.00 oz |
Styrian Goldings [5.40 %] - Dry Hop 4.0 Days |
Hop |
11 |
0.0 IBUs |
|
|
Beer
Profile
|
| Est Original Gravity: 1.048 SG |
Measured Original Gravity: 1.055 SG |
| Est Final Gravity: 1.008 SG |
Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 5.3 % |
Actual Alcohol by Vol: 5.9 % |
| Bitterness: 39.1 IBUs |
Calories: 182.3 kcal/12oz |
| Est Color: 6.8 SRM |
|
|
Mash
Profile
|
| Mash Name: Single Infusion, Light Body |
Total Grain Weight: 19 lbs 4.0 oz |
| Sparge Water: 7.44 gal |
Grain Temperature: 65.0 F |
| Sparge Temperature: 168.0 F |
Tun Temperature: 65.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.20 |
|
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 24.06 qt of water at 165.2 F |
148.0 F |
75 min |
| Mash Out |
Add 11.26 qt of water at 209.2 F |
165.0 F |
10 min |
|
| Sparge Step: Fly sparge with 7.44 gal water at 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: Keg |
Volumes of CO2: 2.3 |
| Pressure/Weight: 12.54 PSI |
Carbonation Used: Keg with 12.54 PSI |
| Keg/Bottling Temperature: 45.0 F |
Age for: 30.00 days |
| Fermentation: Ale, Two Stage |
Storage Temperature: 65.0 F |
|
Notes
|
| Notes: Slow lauter again, but was able to manage with rice hulls.
Many rice hulls! |
|
|
|
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