h1

Helles

November 2, 2011

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

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
h1

The politically incorrect Afro

November 2, 2011

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

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

h1

Moose spew

November 2, 2011

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

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

h1

Union Jack

November 2, 2011

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

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

h1

#30… Tasty Amber Ale

October 4, 2011
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

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
h1

Lagunitas IPA CYBI recipe

October 4, 2011
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

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
h1

Bitter Bastard

October 4, 2011
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

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%
h1

Another Urquell clone FAIL

October 4, 2011
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

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.
h1

49 Urquell clone – FAIL

October 4, 2011
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

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
h1

Russian Imperial Stout

February 27, 2011
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