Beer food and life...

Helles

vitriolicmetal — Wed, 02 Nov 2011 09:21:57 +0000

Was relatively happy with this recipe last time so havent changed much. Trying for Weihenstephaner original, trying one of the Weihenstephaner strains…

58. Hewy’s Helles

American Amber Ale

Type: All Grain

Date: 1/11/2011

Batch Size (fermenter): 25.00 l

Brewer: Hewy

Boil Size: 32.58 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom2

End of Boil Volume 27.04 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 72.8 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
5.00 kg	Pilsner (Weyermann) (3.3 EBC)	Grain	2	89.3 %
0.50 kg	Munich I (Weyermann) (14.0 EBC)	Grain	3	8.9 %
0.10 kg	Cara-Pils/Dextrine (3.9 EBC)	Grain	4	1.8 %
60.00 g	Saaz [4.00 %] – Boil 60.0 min	Hop	5	30.4 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.0 pkg	Bohemian Lager (Wyeast Labs #2124) [124.21 ml]	Yeast	7	-

Beer Profile

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.0 %

Actual Alcohol by Vol: 0.0 %

Bitterness: 30.4 IBUs

Calories: 97.0 kcal/l

Est Color: 7.5 EBC

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 5.60 kg

Sparge Water: 23.58 l

Grain Temperature: 16.0 C

Sparge Temperature: 75.6 C

Tun Temperature: 16.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.60 l of water at 78.5 C	65.0 C	75 min

Sparge Step: Fly sparge with 23.58 l water at 75.6 C

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: 2.3

Pressure/Weight: 147.05 g

Carbonation Used: Bottle with 147.05 g Corn Sugar

Keg/Bottling Temperature: 21.1 C

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 18.3 C

Notes

way under gravity
sparge went too quick…
oops
9.2 brix pre-boil
11.5 brix post boil

The politically incorrect Afro

vitriolicmetal — Wed, 02 Nov 2011 09:20:27 +0000

Based on Jamils recipe in Brewing Classic Styles

57. Afro #1

American Stout

Type: All Grain

Date: 19/10/2011

Batch Size (fermenter): 25.00 l

Brewer:

Boil Size: 32.58 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom2

End of Boil Volume 27.04 l

Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 74.9 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
6.80 kg	Pale Malt, Traditional Ale (Joe White) (5.9 EBC)	Grain	2	85.8 %
0.45 kg	Roasted Barley (Joe White) (1398.7 EBC)	Grain	3	5.7 %
0.34 kg	Caramunich I (Weyermann) (100.5 EBC)	Grain	4	4.3 %
0.34 kg	Chocolate Malt (Simpsons) (847.1 EBC)	Grain	5	4.3 %
40.00 g	Chinook [13.00 %] – Boil 60.0 min	Hop	6	63.7 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
30.00 g	Centennial [10.00 %] – Boil 5.0 min	Hop	8	6.1 IBUs
1.0 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast	9	-

Beer Profile

Est Original Gravity: 1.071 SG

Measured Original Gravity: 1.066 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.020 SG

Estimated Alcohol by Vol: 7.5 %

Actual Alcohol by Vol: 6.1 %

Bitterness: 69.8 IBUs

Calories: 635.6 kcal/l

Est Color: 96.2 EBC

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 7.93 kg

Sparge Water: 19.84 l

Grain Temperature: 30.0 C

Sparge Temperature: 75.6 C

Tun Temperature: 30.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 20.68 l of water at 75.4 C	65.6 C	75 min

Sparge Step: Fly sparge with 19.84 l water at 75.6 C

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: 2.3

Pressure/Weight: 147.05 g

Carbonation Used: Bottle with 147.05 g Corn Sugar

Keg/Bottling Temperature: 21.1 C

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 18.3 C

Notes

16.6 brix post boil
underlet the mash – great results

9.4 brix 28/10

Moose spew

vitriolicmetal — Wed, 02 Nov 2011 09:19:41 +0000

Based on the Moose Drool recipe provided on Can You Brew It… I like this, very drinkable – body is a bit thin though.

56. Moose Spew

American Brown Ale

Type: All Grain

Date: 14/10/2011

Batch Size (fermenter): 25.00 l

Brewer: Steve

Boil Size: 32.58 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom2

End of Boil Volume 27.04 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 72.8 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
5.20 kg	Pale Malt, Traditional Ale (Joe White) (5.9 EBC)	Grain	2	86.7 %
0.60 kg	Crystal (Joe White) (141.8 EBC)	Grain	3	10.0 %
0.10 kg	Chocolate Malt (Simpsons) (847.1 EBC)	Grain	4	1.7 %
0.10 kg	Roasted Malt (Joe White) (1199.7 EBC)	Grain	5	1.7 %
35.00 g	Goldings, East Kent [5.00 %] – Boil 60.0 min	Hop	6	22.1 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
15.00 g	Styrian Goldings [5.40 %] – Boil 15.0 min	Hop	8	2.7 IBUs
15.00 g	Styrian Goldings [5.40 %] – Boil 1.0 min	Hop	9	1.7 IBUs
1.0 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast	10	-

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.050 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 5.2 %

Actual Alcohol by Vol: 5.4 %

Bitterness: 26.6 IBUs

Calories: 464.1 kcal/l

Est Color: 44.3 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 6.00 kg

Sparge Water: 14.23 l

Grain Temperature: 25.3 C

Sparge Temperature: 75.6 C

Tun Temperature: 25.3 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 15.60 l of water at 78.5 C	67.0 C	60 min
Mash Out	Add 8.76 l of water at 95.9 C	75.6 C	10 min

Sparge Step: Fly sparge with 14.23 l water at 75.6 C

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: 2.4

Pressure/Weight: 21.68 PSI

Carbonation Used: Keg with 21.68 PSI

Keg/Bottling Temperature: 15.6 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 11.1 C

Notes

Yest was actually the cake from the union jack clone

12.7 brix post boil
boil smelled like baking bread?!?
no chilled

6.8 brix 19/10
6.2 brix today 1.009

Union Jack

vitriolicmetal — Wed, 02 Nov 2011 09:18:48 +0000

This is based on the recipe provided by Can You Brew It. Tastes pretty awesome.

55. Firestone Union Jack

American IPA

Type: All Grain

Date: 24/09/2011

Batch Size (fermenter): 25.00 l

Brewer: Steve

Boil Size: 36.30 l

Asst Brewer:

Boil Time: 90 min

Equipment: Esky, false bottom2

End of Boil Volume 27.04 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 72.8 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
10.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	2	-
6.25 kg	Pale Malt, Traditional Ale (Joe White) (5.9 EBC)	Grain	3	81.7 %
0.90 kg	Munich I (Weyermann) (14.0 EBC)	Grain	4	11.8 %
0.40 kg	Cara-Pils/Dextrine (3.9 EBC)	Grain	5	5.2 %
0.10 kg	Caramunich I (Weyermann) (100.5 EBC)	Grain	6	1.3 %
30.00 g	Centennial [10.00 %] – Boil 90.0 min	Hop	7	37.9 IBUs
18.00 g	Cascade [7.80 %] – Boil 30.0 min	Hop	8	9.1 IBUs
18.00 g	Centennial [10.00 %] – Boil 30.0 min	Hop	9	11.6 IBUs
52.00 g	Cascade [7.80 %] – Boil 0.0 min	Hop	10	0.0 IBUs
52.00 g	Centennial [10.00 %] – Boil 0.0 min	Hop	11	0.0 IBUs
1.0 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast	12	-
30.00 g	Cascade [7.80 %] – Dry Hop 10.0 Days	Hop	13	0.0 IBUs
30.00 g	Centennial [10.00 %] – Dry Hop 10.0 Days	Hop	14	0.0 IBUs
14.00 g	Amarillo Gold [8.50 %] – Dry Hop 10.0 Days	Hop	15	0.0 IBUs
14.00 g	Simcoe [12.20 %] – Dry Hop 10.0 Days	Hop	16	0.0 IBUs
44.00 g	Cascade [7.80 %] – Dry Hop 5.0 Days	Hop	17	0.0 IBUs
44.00 g	Centennial [10.00 %] – Dry Hop 5.0 Days	Hop	18	0.0 IBUs

Beer Profile

Est Original Gravity: 1.067 SG

Measured Original Gravity: 1.064 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 7.1 %

Actual Alcohol by Vol: 6.8 %

Bitterness: 58.6 IBUs

Calories: 604.9 kcal/l

Est Color: 14.2 EBC

Mash Profile

Mash Name: Single Infusion, Light Body

Total Grain Weight: 7.65 kg

Sparge Water: 3.99 l

Grain Temperature: 17.9 C

Sparge Temperature: 75.6 C

Tun Temperature: 17.9 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 19.89 l of water at 78.0 C	65.0 C	75 min
Mash Out	Add 20.08 l of water and heat to 78.0 C over 2 min	78.0 C	10 min

Sparge Step: Fly sparge with 3.99 l water at 75.6 C

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: 2.5

Pressure/Weight: 10.02 PSI

Carbonation Used: Keg with 10.02 PSI

Keg/Bottling Temperature: 2.0 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 2.0 C

Notes

2 x dry hopping
30 min whirlpool

first time with elec element
wort everywhere on floor
16 brix post boil

11.4 brix 28/09

9 brix 30/09 1.018

8.6 brix 03/10 1.016

dry hop #1 03/10
dry hop # 2 11/10
8 brix

#30… Tasty Amber Ale

vitriolicmetal — Tue, 04 Oct 2011 05:13:02 +0000

53. No 30 #1

American Pale Ale

Type: All Grain

Date: 19/07/2011

Batch Size (fermenter): 25.00 l

Brewer:

Boil Size: 32.06 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom2

End of Boil Volume 26.52 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 71.4 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.00 kg	Pale Malt, Traditional Ale (Joe White) (5.9 EBC)	Grain	1	54.1 %
2.00 kg	Wheat Malt, Malt Craft (Joe White) (3.5 EBC)	Grain	2	36.0 %
10.00 g	Northern Brewer [15.00 %] – Boil 60.0 min	Hop	5	19.3 IBUs
25.00 g	Goldings, East Kent [5.00 %] – Boil 30.0 min	Hop	7	8.2 IBUs
15.00 g	Cascade [5.50 %] – Boil 15.0 min	Hop	9	2.8 IBUs
17.00 g	Amarillo Gold [8.50 %] – Boil 15.0 min	Hop	8	5.0 IBUs
40.00 g	Amarillo Gold [8.50 %] – Aroma Steep 0.0 min	Hop	10	0.0 IBUs
30.00 g	Amarillo Gold [8.50 %] – Dry Hop 5.0 Days	Hop	12	0.0 IBUs
0.50 kg	Munich I (Weyermann) (14.0 EBC)	Grain	3	9.0 %
1.0 pkg	London ESB Ale (Wyeast Labs #1968) [124.21 ml]	Yeast	11	-
0.05 kg	Chocolate Malt (Joe White) (750.6 EBC)	Grain	4	0.9 %
2.00 tsp	Gypsum (Calcium Sulfate) (Boil 60.0 mins)	Water Agent	6	-

Beer Profile

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.051 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 4.9 %

Actual Alcohol by Vol: 5.0 %

Bitterness: 35.4 IBUs

Calories: 479.1 kcal/l

Est Color: 15.7 EBC

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 5.55 kg

Sparge Water: 23.19 l

Grain Temperature: 8.0 C

Sparge Temperature: 78.0 C

Tun Temperature: 8.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.93 l of water at 80.4 C	65.0 C	60 min

Sparge Step: Fly sparge with 23.19 l water at 78.0 C

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: 2.5

Pressure/Weight: 14.89 PSI

Carbonation Used: Keg with 14.89 PSI

Keg/Bottling Temperature: 7.2 C

Age for: 30.00 days

Fermentation: Ale, Single Stage

Storage Temperature: 18.3 C

Lagunitas IPA CYBI recipe

vitriolicmetal — Tue, 04 Oct 2011 05:11:53 +0000

52. Lauganitas IPA #1

American IPA

Type: All Grain

Date: 26/06/2011

Batch Size (fermenter): 45.00 l

Brewer: Steve

Boil Size: 57.65 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom2

End of Boil Volume 47.84 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 45.00 l

Est Mash Efficiency 71.6 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes: I like it… would def use these hop combos again, maybe mash lower though and aim for a drier beer.

Ingredients

Amt	Name	Type	#	%/IBU
9.18 kg	Pale Malt, Maris Otter (5.9 EBC)	Grain	3	75.0 %
1.08 kg	Caramunich I (Weyermann) (100.5 EBC)	Grain	4	8.8 %
0.72 kg	Munich (Cargill) (18.7 EBC)	Grain	5	5.9 %
0.72 kg	Wheat Malt, Malt Craft (Joe White) (3.5 EBC)	Grain	6	5.9 %
0.54 kg	Caramunich III (Weyermann) (139.9 EBC)	Grain	7	4.4 %
40.00 g	Centennial [10.00 %] – Dry Hop 5.0 Days	Hop	16	0.0 IBUs
35.00 g	Northern Brewer [15.00 %] – Boil 60.0 min	Hop	8	37.5 IBUs
40.00 g	Cascade [7.80 %] – Dry Hop 5.0 Days	Hop	15	0.0 IBUs
22.00 g	Centennial [10.00 %] – Boil 30.0 min	Hop	10	8.0 IBUs
42.00 g	Fuggles [4.20 %] – Boil 30.0 min	Hop	9	6.4 IBUs
62.00 g	Cascade [7.80 %] – Aroma Steep 0.0 min	Hop	12	0.0 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	11	-
2.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	2	-
10.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
1.0 pkg	American Ale II (Wyeast Labs #1272) [125.00 ml]	Yeast	13	-
1.0 pkg	London ESB Ale (Wyeast Labs #1968) [125.00 ml]	Yeast	14	-

Beer Profile

Est Original Gravity: 1.060 SG

Measured Original Gravity: 1.070 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.026 SG

Estimated Alcohol by Vol: 5.9 %

Actual Alcohol by Vol: 5.8 %

Bitterness: 52.0 IBUs

Calories: 683.8 kcal/l

Est Color: 25.6 EBC

Mash Profile

Mash Name: Single Infusion, Full Body

Total Grain Weight: 12.24 kg

Sparge Water: -1.52 l

Grain Temperature: 11.5 C

Sparge Temperature: 75.6 C

Tun Temperature: 11.5 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 31.82 l of water at 87.4 C	71.0 C	45 min
Mash Out	Add 39.60 l of water and heat to 78.0 C over 2 min	78.0 C	10 min

Sparge Step: Fly sparge with -1.52 l water at 75.6 C

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: 2.5

Pressure/Weight: 10.02 PSI

Carbonation Used: Keg with 10.02 PSI

Keg/Bottling Temperature: 2.0 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 2.0 C

Notes

Gypsum was 4 x tsp into kettle
mash temp was ok, little bit over 70 then added some cool to hit ~69.
did 30 min whirlpool with the 0 min hops
used wort chiller got down to 30degC
17.3 brix post boil – volume looks low.
split the wort into two fermenters and pitched different yeasts and diluted.
red fermenter ~21L @ 16.8 brix – wyeast 1272 – 1.069
coopers fermenter ~21L @ 17.1 brix wyeast 1968 – 1.070
01/07:
Coopers – 10.8 brix
Red – 10.4 brix
Dry hopped 20g Cas and 20g Cent each 03/07
Cascade are whole hops, Centennial are pellets

Bitter Bastard

vitriolicmetal — Tue, 04 Oct 2011 05:11:06 +0000

51. Bitter Bastard #2

Standard/Ordinary Bitter

Type: All Grain

Date: 12/06/2011

Batch Size (fermenter): 25.00 l

Brewer: Steve

Boil Size: 31.33 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom

End of Boil Volume 26.00 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 70.0 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.25 kg	Pale Malt, Maris Otter (5.9 EBC)	Grain	2	83.3 %
0.60 kg	Crystal (Joe White) (141.8 EBC)	Grain	3	15.4 %
0.05 kg	Roasted Barley (Joe White) (1398.7 EBC)	Grain	4	1.3 %
35.00 g	Goldings, East Kent [4.80 %] – First Wort 60.0 min	Hop	5	24.3 IBUs
20.00 g	Cascade whole hops [7.80 %] – Dry Hop 5.0 Days	Hop	10	0.0 IBUs
20.00 g	Goldings, East Kent [4.80 %] – Boil 30.0 min	Hop	6	6.4 IBUs
20.00 g	Goldings, East Kent [4.80 %] – Aroma Steep 0.0 min	Hop	8	0.0 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
1.0 pkg	London ESB Ale (Wyeast Labs #1968) [125.00 ml]	Yeast	9	-

Beer Profile

Est Original Gravity: 1.034 SG

Measured Original Gravity: 1.031 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.018 SG

Estimated Alcohol by Vol: 2.8 %

Actual Alcohol by Vol: 1.7 %

Bitterness: 30.7 IBUs

Calories: 297.5 kcal/l

Est Color: 30.0 EBC

Mash Profile

Mash Name: Single Infusion, Full Body

Total Grain Weight: 3.90 kg

Sparge Water: -1.76 l

Grain Temperature: 15.0 C

Sparge Temperature: 75.6 C

Tun Temperature: 15.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 11.00 l of water at 80.1 C	70.0 C	30 min
Mash Out	Add 26.00 l of water and heat to 78.0 C over 2 min	78.0 C	10 min

Sparge Step: Fly sparge with -1.76 l water at 75.6 C

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: 2.4

Pressure/Weight: 141.64 g

Carbonation Used: Bottle with 141.64 g Corn Sugar

Keg/Bottling Temperature: 15.6 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 11.1 C

Notes

Missed mash temp – forgot to change the equipment in beersmith.
Added 80 deg water to try and hit temp, no luck. Mash @ 65C
Stuck sparge – had to batch sparge = gay.
7.8 brix post boil
pitched 1968 on 20/06
6.6 22/06
dry hopped in keg with 22g cascade whole hops in stocking
tastes pretty good for only 1.7%

Another Urquell clone FAIL

vitriolicmetal — Tue, 04 Oct 2011 05:10:33 +0000

50. Pilsner Urquell clone #4

Bohemian Pilsner

Type: All Grain

Date: 22/04/2011

Batch Size (fermenter): 25.00 l

Brewer: Steve

Boil Size: 31.33 l

Asst Brewer: MM

Boil Time: 60 min

Equipment: Esky, false bottom

End of Boil Volume 26.00 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 70.0 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 22.0

Taste Notes: ok – decided I dont like this yeast

Ingredients

Amt	Name	Type	#	%/IBU
4.40 kg	Pilsner (Weyermann) (3.3 EBC)	Grain	2	75.2 %
0.70 kg	Vienna Malt (Weyermann) (5.9 EBC)	Grain	3	12.0 %
0.55 kg	Munich I (Weyermann) (14.0 EBC)	Grain	4	9.4 %
0.20 kg	Cara-Pils/Dextrine (3.9 EBC)	Grain	5	3.4 %
25.00 g	Saaz [3.60 %] – Dry Hop 10.0 Days	Hop	11	0.0 IBUs
22.00 g	Northern Brewer [15.00 %] – Boil 60.0 min	Hop	6	43.4 IBUs
35.00 g	Saaz [3.80 %] – Boil 15.0 min	Hop	8	4.7 IBUs
27.00 g	Saaz [4.00 %] – Aroma Steep 0.0 min	Hop	9	0.0 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
1.0 pkg	Urquell Lager (Wyeast Labs #2001) [125.00 ml]	Yeast	10	-

Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.057 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 5.0 %

Actual Alcohol by Vol: 5.5 %

Bitterness: 48.1 IBUs

Calories: 540.1 kcal/l

Est Color: 8.4 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 5.85 kg

Sparge Water: -2.81 l

Grain Temperature: 19.0 C

Sparge Temperature: 75.6 C

Tun Temperature: 19.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 l of water at 77.7 C	68.0 C	60 min
Mash Out	Add 25.00 l of water and heat to 78.0 C over 2 min	78.0 C	10 min

Sparge Step: Fly sparge with -2.81 l water at 75.6 C

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: 2.4

Pressure/Weight: 141.64 g

Carbonation Used: Bottle with 141.64 g Corn Sugar

Keg/Bottling Temperature: 15.6 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 11.1 C

Notes

Probably missed mash temp, thermometer said 65degC
14.2 brix pre-boil (used whirlpool chiller)
pitched yeast slurry of erkill – 260ml according to yeast calc
temp was around 13degC
12.4 brix 3/05
10 brix 8/5
added 25g saaz 14/05 9pm.

49 Urquell clone – FAIL

vitriolicmetal — Tue, 04 Oct 2011 05:09:38 +0000

49. Erkill #1

Bohemian Pilsner

Type: All Grain

Date: 27/03/2011

Batch Size (fermenter): 25.00 l

Brewer: Steve

Boil Size: 31.33 l

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom

End of Boil Volume 26.00 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 25.00 l

Est Mash Efficiency 70.0 %

Fermentation: My Aging Profile

Taste Rating(out of 50): 35.0

Taste Notes: Diacetyl… prominent but not to the point where you want to tip it out… not sure what went wrong

Ingredients

Amt	Name	Type	#	%/IBU
5.00 kg	Pilsner (Weyermann) (3.3 EBC)	Grain	2	87.7 %
0.50 kg	Munich I (Weyermann) (14.0 EBC)	Grain	3	8.8 %
0.20 kg	Cara-Pils/Dextrine (3.9 EBC)	Grain	4	3.5 %
20.00 g	Northern Brewer [15.00 %] – Boil 60.0 min	Hop	5	35.9 IBUs
25.00 g	Saaz [3.60 %] – Boil 15.0 min	Hop	7	2.9 IBUs
25.00 g	Saaz [3.60 %] – Boil 1.0 min	Hop	8	1.8 IBUs
0.50 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 mins)	Water Agent	1	-
1.0 pkg	Urquell Lager (Wyeast Labs #2001) [125.00 ml]	Yeast	9	-

Beer Profile

Est Original Gravity: 1.050 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 5.0 %

Actual Alcohol by Vol: 5.6 %

Bitterness: 44.6 IBUs

Calories: 483.4 kcal/l

Est Color: 7.8 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 5.70 kg

Sparge Water: -1.96 l

Grain Temperature: 23.5 C

Sparge Temperature: 75.6 C

Tun Temperature: 23.5 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 l of water at 75.4 C	67.0 C	60 min
Mash Out	Add 24.00 l of water at 86.6 C	78.0 C	10 min

Sparge Step: Fly sparge with -1.96 l water at 75.6 C

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: 2.4

Pressure/Weight: 141.64 g

Carbonation Used: Bottle with 141.64 g Corn Sugar

Keg/Bottling Temperature: 15.6 C

Age for: 28.00 days

Fermentation: My Aging Profile

Storage Temperature: 11.1 C

Notes

12.8 brix OG – 1.052
11.4 brix 06/04 – very worty tasting (almost vegetative)
10 brix 9-04
9.5 brix 11-04
7.8 brix 15/04
6.4 – 18/04
6.4 – 20/04 FINISHED & kegged

Russian Imperial Stout

vitriolicmetal — Sun, 27 Feb 2011 23:59:07 +0000

My first attempt at such a beer….

48. RIS #1

Russian Imperial Stout

Type: All Grain

Date: 27/02/2011

Batch Size: 25.00 L

Brewer: Steve

Boil Size: 31.38 L

Asst Brewer:

Boil Time: 60 min

Equipment: Esky, false bottom

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount	Item	Type	% or IBU
8.50 kg	Pale Malt, Maris Otter (5.9 EBC)	Grain	79.07 %
0.60 kg	Roasted Barley (Joe White) (1398.7 EBC)	Grain	5.58 %
0.60 kg	Special B Malt (354.6 EBC)	Grain	5.58 %
0.40 kg	Amber Malt (Joe White) (45.3 EBC)	Grain	3.72 %
0.40 kg	Caramunich I (Weyermann) (100.5 EBC)	Grain	3.72 %
0.25 kg	Chocolate Malt (Joe White) (750.6 EBC)	Grain	2.33 %
50.00 gm	Northern Brewer [15.00 %] (60 min)	Hops	80.0 IBU
70.00 gm	Goldings, East Kent [4.80 %] (10 min)	Hops	7.2 IBU
87.00 gm	Goldings, East Kent [4.80 %] (1 min)	Hops	7.4 IBU
0.50 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1.00 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1 Pkgs	American Ale (Wyeast Labs #1056)	Yeast-Ale

Beer Profile

Est Original Gravity: 1.093 SG

Measured Original Gravity: 1.084 SG

Est Final Gravity: 1.022 SG

Measured Final Gravity: 1.084 SG

Estimated Alcohol by Vol: 9.37 %

Actual Alcohol by Vol: 0.00 %

Bitterness: 94.6 IBU

Calories: 907 cal/l

Est Color: 121.9 EBC

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 10.75 kg

Sparge Water: 0.00 L

Grain Temperature: 25.0 C

Sparge Temperature: 75.6 C

TunTemperature: 25.0 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

**Single Infusion, Medium Body**
Step Time	Name	Description	Step Temp
60 min	Mash In	Add 25.00 L of water at 77.2 C	68.0 C
10 min	Mash Out	Add 22.00 L of water and heat to 78.0 C over 2 min	78.0 C