Brew Day #27 - IPA

IPA

14-B American IPA
Date: 12/26/2010

Size: 7.0 gal
Efficiency: 81.94%
Attenuation: 72.0%
Calories: 218.11 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.056 - 1.075)
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Terminal Gravity: 1.018 (1.010 - 1.018)
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Color: 11.33 (6.0 - 15.0)
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Alcohol: 6.16% (5.5% - 7.5%)
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Bitterness: 51.5 (40.0 - 70.0)
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Ingredients:

12.0 lb American 2-row
1.0 lb White Wheat
1.0 lb Munich TYPE I
1.75 lb Crystal Malt 10°L
10.0 oz Crystal Malt 60°L
1 oz Columbus (14.2%) - added during boil, boiled 60 min
.5 oz Willamette (4.7%) - added during boil, boiled 30 min
.5 oz Centennial (9.1%) - added during boil, boiled 30 min
.5 oz Cascade (5.0%) - added during boil, boiled 1 min
.5 oz Centennial (9.1%) - added dry to secondary fermenter
.5 oz Cascade (5.0%) - added dry to secondary fermenter
 White Labs WLP002 English Ale

Schedule:

Mash - Liquor: 5.0 gal; Strike: 173.61 °F; Target: 159.0 °F

Notes

Mash Water - 1 tsp chalk, 1 tsp gypsum, 1 tsp epsom salts, 1 tsp calciu, chloride, .5 tsp baking soda, .25 tsp table salt
Sparge -  .5 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda, .25 tsp table salt

Results generated by BeerTools Pro 1.5.12

Brew Day #26 - Kolsch

Kolsch II

6-C Kölsch
Date: 12/19/2010

Size: 7.0 gal
Efficiency: 80.39%
Attenuation: 78.0%
Calories: 161.99 kcal per 12.0 fl oz

Original Gravity: 1.049 (1.044 - 1.050)
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Terminal Gravity: 1.011 (1.007 - 1.011)
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Color: 3.93 (4.0 - 5.0)
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Alcohol: 5.0% (4.4% - 5.2%)
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Bitterness: 24.4 (20.0 - 30.0)
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Ingredients:

10.0 lb Pilsner Malt
2.0 lb Vienna Malt
.5 lb White Wheat
2.4 oz Hallertau (3.8%) - added during boil, boiled 60 min
1.0 ea White Labs WLP029 German Ale/Kölsch

Schedule:

01:03:00 Mash - Liquor: 4.0 gal; Strike: 161.44 °F; Target: 149.0 °F

Notes

Mash Water - 1 tsp chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom salt, 1/4 tsp table salt
Sparge Water - 1/2 tsp calcium chloride, 1 tsp epsom salt, 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.12

Brew Day #25 - Foreign Extra Stout

Foreign Extra Stout

13-D Foreign Extra Stout
Date: 12/11/2010

Size: 7.2 gal
Efficiency: 75.42%
Attenuation: 76.0%
Calories: 237.11 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.056 - 1.075)
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Terminal Gravity: 1.017 (1.010 - 1.018)
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Color: 32.4 (30.0 - 40.0)
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Alcohol: 7.11% (5.5% - 8.0%)
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Bitterness: 46.8 (30.0 - 70.0)
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Ingredients:

16 lb Golden Promise Pale
1 lb Roasted Barley
12.0 oz Crystal Malt 40°L
12.0 oz Crystal Malt 80°L
12.0 oz Chocolate Malt
4 oz Goldings (4.5%) - added during boil, boiled 60 min
White Labs WLP013 London Ale Yeast

Schedule:

01:03:00 Mash - Liquor: 6.0 gal; Strike: 166.39 °F; Target: 153.0 °F

Notes

Mash: 2.25 tsp calcium carbonate, .75 tsp baking soda, .25 tsp salt
Sparge: .5 tsp Gypsum, .5 tsp calcium chloride, .5 tsp epsom salt, .25 tsp salt

Results generated by BeerTools Pro 1.5.12

Brew Day #24 - American Red Ale

American Red Ale

10-B American Amber Ale
Author: StunnedMonkey
Date: 11/28/2010

Size: 6.9 gal
Efficiency: 80.24%
Attenuation: 74.6%
Calories: 190.01 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.045 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.015)
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Color: 17.77 (10.0 - 17.0)
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Alcohol: 5.58% (4.5% - 6.2%)
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Bitterness: 44.4 (25.0 - 40.0)
|============================#===|

Ingredients:

11.0 lb American 2-row
2.0 lb Munich TYPE I
.5 lb Crystal Malt 80°L
1 lb Crystal Malt 120°L
1.5 oz American Black Patent
1.5 oz Amarillo (8.2%) - added during boil, boiled 60 min
.5 oz Amarillo (8.2%) - added during boil, boiled 10 min
.5 oz Simcoe (12.2%) - added during boil, boiled 10 min
.5 oz Amarillo (8.2%) - steeped after boil
.5 oz Simcoe (12.2%) - steeped after boil
1.0 oz Amarillo (8.2%) - added dry to secondary fermenter

Schedule:

01:02:59 Mash - Liquor: 5.0 gal; Strike: 164.04 °F; Target: 152.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calcium chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.12

Brew Day #23 - American Brown Ale

American Brown Ale

10-C American Brown Ale
Author: StunnedMonkey
Date: 10/24/2010

Size: 7.0 gal
Efficiency: 80.81%
Attenuation: 76.3%
Calories: 196.26 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.045 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 21.31 (18.0 - 35.0)
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Alcohol: 5.91% (4.3% - 6.2%)
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Bitterness: 34.8 (20.0 - 40.0)
|===================#============|

Ingredients:

12 lb Maris Otter
12 oz Crystal Malt 40°L
12 oz Chocolate Malt
8 oz Crystal Malt 60°L
6 oz American Victory
1 oz Amarillo (7.2%) - added during boil, boiled 60 min
1 Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.25 oz Centennial (9.7%) - added during boil, boiled 15 min
1.75 oz Centennial (9.7%) - steeped after boil
1 ea White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 4.5 gal; Strike: 165.18 °F; Target: 152.0 °F

Notes

Mash water: 1 1/4 tsp chalk. 1/2 tsp epsom salts, 1 tsp baking soda, 1/4 tsp table salt
Sparge Water: 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.12

Brew Day #22 - Fingering the Lacey Bra ESB

Fingering the Lacey Bra ESB

8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 10/17/2010

Size: 7.0 gal
Efficiency: 77.07%
Attenuation: 75.0%
Calories: 189.88 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 14.2 (6.0 - 18.0)
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Alcohol: 5.61% (4.6% - 6.2%)
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Bitterness: 42.1 (30.0 - 50.0)
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Ingredients:

13 lb Golden Promise Pale
1 lb Crystal Malt 40°L
6 oz Crystal Malt 120°L
2 oz Pale Chocolate
3.5 oz Goldings (4.5%) - added during boil, boiled 60 min
1 oz Goldings (4.5%) - added during boil, boiled 0 min
1 Bee
1 White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 5.0 gal; Strike: 163.97 °F; Target: 152.0 °F

Notes

Mash: 1/2 tsp Chalk, 1/4 tsp Gypsum, 1/8 tsp Calcium Chloride, 1/8 tsp Epsom Salt, 1/8 tsp baking soda, 1/4 tsp table salt
Sparge: 1/8 tsp Gypsum, 1/8 tsp Calcium Chloride, 1/8 tsp Epsom Salt, 1/8 tsp baking soda

Results generated by BeerTools Pro 1.5.12

Brew Day 21 - Scottish 70 Shilling

Scottish 70 Shilling

Kettle Caramelization Method

9-B Scottish Heavy 70/-
Date: 9/26/2010

Size: 7 gal
Efficiency: 79.96%
Attenuation: 66%

Original Gravity: 1.038 (1.035 - 1.040)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 12.66 (9.0 - 17.0)
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Alcohol: 3.27% (3.2% - 3.9%)
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Bitterness: 15.7 (10.0 - 25.0)
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Ingredients:

9.0 lb Golden Promise Pale Malt
4.5 oz Roasted Barley
1.2 oz Goldings (4.9%) - 60 min
1.0 tsp Whirlfloc Tablets (Irish moss) - 15 min
1.0 ea White Labs WLP028 Edinburgh Ale

Schedule:

01:03:00 Mash - Liquor: 3.5 gal; Strike: 165.2 °F; Target: 154.0 °F
Caramelization: Boil one gallon of first runnings down to one pint.

Notes

Mash (4 Gallons): 1 tsp Chalk, .25 tsp Epsom salts, .5 tsp Baking Soda, .25 tsp table salt
Sparge Water (6 gallons): .5 tsp Epsom Salts, .5 tsp baking Soda, .25 tsp table Salt

Results generated by BeerTools Pro 1.5.12

Brew Day #20 - Imperial IPA

Imperial IPA

14-C Imperial IPA

Date: 9/5/2010

Size: 7.0 gal
Efficiency: 73.76%
Attenuation: 77.0%

Original Gravity: 1.084 (1.070 - 1.090)
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Terminal Gravity: 1.019 (1.010 - 1.020)
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Color: 10.73 (8.0 - 15.0)
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Alcohol: 8.56% (7.5% - 10.0%)
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Bitterness: 196.2 (60.0 - 120.0)
|================================|

Ingredients:

18.0 lb American 2-row
1.5 lb White Wheat
2 lb Corn Sugar
1 lb Crystal Malt 40°L

2.5 oz Magnum (14.4%) - added during boil, boiled 90 min
1.5 oz Chinook (11.1%) - added during boil, boiled 90 min
1.0 oz Simcoe (12.2%) - added during boil, boiled 45 min
1.0 oz Columbus (14.2%) - added during boil, boiled 30 min
2.5 oz Centennial (8.3%) - steeped after boil
1.0 oz Simcoe (12.2%) - steeped after boil

1.0 ea White Labs WLP001 California Ale

3 oz Columbus (14.2%) - added dry to secondary fermenter
2.0 oz Centennial (8.8%) - added dry to secondary fermenter
1.5 oz Simcoe (12.2%) - added dry to secondary fermenter

Schedule:

00:60:00 Mash In - Liquor: 6.0 gal; Strike: 163.77 °F; Target: 150.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calcium chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.6

Brew Day #19 - Octoberfest

Octoberfest

3-B Oktoberfest/Märzen

Author: StunnedMonkey
Date: 8/22/2010

Size: 7.0 gal
Efficiency: 74.08%
Attenuation: 75.0%

Original Gravity: 1.054 (1.050 - 1.057)
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Terminal Gravity: 1.014 (1.012 - 1.016)
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Color: 13.1 (7.0 - 14.0)
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Alcohol: 5.31% (4.8% - 5.7%)
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Bitterness: 27.8 (20.0 - 28.0)
|=======================#========|

Ingredients:

6 lb Pilsner Malt
5 lb Munich TYPE I
3 lb Vienna Malt
18 oz Caramunich® TYPE III
2.5 oz Hallertau (3.8%) - added during boil, boiled 60 min
.5 oz Hallertau (3.8%) - added during boil, boiled 15 min
1 White Labs WLP820 Octoberfest/Märzen

Schedule:

00:03:00 Mash - Liquor: 5.04 gal; Strike: 163.23 °F; Target: 151.0 °F

Notes

Mash Water - 1 tsp chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom salt, 1/4 tsp table salt
Sparge Water - 1/2 tsp calcium chloride, 1 tsp epsom salt, 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.6

Brew Day 18 - Union Jack IPA

Union Jack IPA

14-B American IPA
Date: 8/15/2010

Size: 7.0 gal
Efficiency: 72.36%

Original Gravity: 1.068 (1.056 - 1.075)
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Terminal Gravity: 1.017 (1.010 - 1.018)
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Color: 7.05 (6.0 - 15.0)
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Alcohol: 6.72% (5.5% - 7.5%)
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Bitterness: 75.3 (40.0 - 70.0)
|==========================#=====|

Ingredients:

16.0 lb American 2-row
2.25 lb Munich TYPE I
1 lb Cara-Pils® Malt
4.0 oz Cara 20 - Caramel Malt
1.0 oz Warrior (15.4%) - added during boil, boiled 90 min
.7 oz Cascade (7.5%) - added during boil, boiled 30 min
1.5 oz Centennial (8.3%) - added during boil, boiled 30 min
1.7 oz Cascade (7.5%) - steeped after boil
1.7 oz Centennial (8.3%) - steeped after boil
1  White Labs WLP002 English Ale
1 oz Cascade (7.5%) - added dry to primary fermenter
1.5 oz Centennial (8.3%) - added dry to primary fermenter
.5 oz Amarillo (8.6%) - added dry to secondary fermenter
1 oz Cascade (7.5%) - added dry to secondary fermenter
1 oz Centennial (8.3%) - added dry to secondary fermenter
.5 oz Simcoe (12.2%) - added dry to secondary fermenter

Schedule:

01:00:00 Mash - Liquor: 6.0 gal; Strike: 160.79 °F; Target: 148.0 °F
01:10:00 Untitled Step - Water: 1.0 gal; Temperature: 203.5 °F; Target: 155.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calcium chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.6

Brew Day 17 - English Barleywine

English Barleywine for MASH club project. Eleven individual batches to be combined into a 55 gallon Woodford Reserve bourbon barrel.

English Barley Wine

19-B English Barleywine

Date: 8/1/2010

Size: 6.0 gal
Efficiency: 77.91%
Attenuation: 75.0%
Calories: 340.38 kcal per 12.0 fl oz

Original Gravity: 1.101 (1.080 - 1.120)
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Terminal Gravity: 1.025 (1.018 - 1.030)
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Color: 15.92 (8.0 - 22.0)
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Alcohol: 10.08% (8.0% - 12.0%)
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Bitterness: 64.9 (35.0 - 70.0)
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Ingredients:

17 lb Maris Otter
1.5 lb Crystal Malt 60°L
2 lb Dry Light
4 oz Goldings (5.2%) - added during boil, boiled 60 min
2 ea Danstar 3767 Nottingham

Schedule:

00:03:00 Mash - Liquor: 6.0 gal; Strike: 166.87 °F; Target: 154.0 °F

Results generated by BeerTools Pro 1.5.6

Brew Day 16 - Robust Porter

Robust Porter

12-B Robust Porter
Author: StunnedMonkey

Date: 7/25/2010

Size: 6.8 gal

Efficiency: 80.54%
Attenuation: 76.8%

Original Gravity: 1.069 (1.048 - 1.065)

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Terminal Gravity: 1.016 (1.012 - 1.016)

|=======================#========|

Color: 28.61 (22.0 - 35.0)

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Alcohol: 6.98% (4.8% - 6.5%)

|============================#===|

Bitterness: 46.6 (25.0 - 50.0)

|=====================#==========|

Ingredients:

12 lb American 2-row
1.75 lb Munich TYPE I
1 lb Crystal Malt 40°L
1.0 lb White Wheat
1.0 lb Chocolate Malt
10.0 oz American Black Patent
2.25 oz Goldings (6.2%) - added during boil, boiled 60 min
1 oz Goldings (6.2%) - added during boil, boiled 15 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1.0 oz Goldings (6.2%) - steeped after boil
1.0 ea White Labs WLP002 English Ale

Schedule:

Mash - Liquor: 5.5 gal; Strike: 166.19 °F; Target: 153.0 °F

Notes

Mash water: 1 1/4 tsp chalk. 1/2 tsp epsom salts, 1 tsp baking soda, 1/4 tsp table salt
Sparge Water: 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.6

Brew Day #15 - Pale Ale

Pale Ale

10-A American Pale Ale

Author: StunnedMonkey
Date: 7/5/2010

Size: 7.0 gal
Efficiency: 75%
Attenuation: 75.0%
Calories: 177.82 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 10.88 (5.0 - 14.0)
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Alcohol: 5.25% (4.5% - 6.2%)
|===============#================|

Bitterness: 44.1 (30.0 - 45.0)
|======================#=========|

Ingredients:

12.0 lb American 2-row
.75 lb Munich TYPE I
.75 lb American Victory
.75 lb Crystal Malt 40°L
.5 lb White Wheat
2 oz Cascade (7.5%) - added during boil, boiled 60.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
.5 oz Cascade (7.5%) - added during boil, boiled 5.0 min
.5 oz Amarillo (7.2%) - added during boil, boiled 5.0 min
1 oz Cascade (7.5%) - steeped after boil
1 oz Amarillo (7.2%) - steeped after boil
White Labs WLP001 California Ale
1 oz Amarillo (7.2%) - added dry to secondary fermenter
1 oz Cascade (7.5%) - added dry to secondary fermenter

Schedule:

00:03:00 Mash - Liquor: 5.0 gal; Strike: 164.17 °F; Target: 152.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.6

Brew Day #14 - Old Ale

This one will be aged in a 5 gallon oak whiskey barrel, then bulk-aged for up to a year before tapping.

Old Ale

19-A Old Ale
Author: StunnedMonkey
Date: 7/4/2010

Size: 7.0 gal
Efficiency: 77.53%
Attenuation: 76.0%
Calories: 302.03 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.060 - 1.090)
|=======================#========|

Terminal Gravity: 1.022 (1.015 - 1.022)
|=======================#========|

Color: 19.48 (10.0 - 22.0)
|====================#===========|

Alcohol: 9.07% (6.0% - 9.0%)
|========================#=======|

Bitterness: 61.3 (30.0 - 60.0)
|========================#=======|

Ingredients:

18 lb Maris Otter
1 lb Crystal Malt 80°L
4 oz American Black Patent
1 lb Dry Light Extract
1 lb Corn Sugar
6 oz Molasses
1.75 oz Magnum (13.1%) - added during boil, boiled 60 min
2.0 ea White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 4.81 gal; Strike: 168.5 °F; Target: 152.0 °F

Notes

Mash Water: 1.5 tsp Calcium Carbonate, 1.5 tsp Gypsum, .5 tsp Calcium Chloride, 1.25 tsp Epsom Salts, .5 tsp Baking Soda
Sparge Water: 1.75 tsp Gypsum, .5 tsp Calcium Chloride, 1.5 tsp Epsom Salts, .5 tsp baking Soda

Results generated by BeerTools Pro 1.5.6

Brew Day #13 - Ordinary Bitter

Ordinary Bitter

8-A Standard/Ordinary Bitter

Date: 5/30/2010

Size: 7 gal
Efficiency: 80.61%
Attenuation: 72.0%
Calories: 119.52 kcal per 12.0 fl oz

Original Gravity: 1.036 (1.032 - 1.040)
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Terminal Gravity: 1.010 (1.007 - 1.011)
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Color: 11.75 (4.0 - 14.0)
|====================#===========|

Alcohol: 3.38% (3.2% - 3.8%)
|============#===================|

Bitterness: 31.3 (25.0 - 35.0)
|==================#=============|

Ingredients:

8.0 lb Golden Promise Pale

8 oz Crystal Malt 120°L
6 oz Special Roast Malt
1.3 oz Goldings (6.2%) - added during boil, boiled 70.0 min
.7 oz Goldings (6.2%) - added during boil, boiled 40.0 min
.5 oz Goldings (6.2%) - added during boil, boiled 1 min
1.0 ea White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 3.0 gal; Strike: 164.03 °F; Target: 152.0 °F

Notes

Mash:  2 tsp Calcium, 2 tsp Gypsum, 2 tsp Calcium Chloride, 1 tsp Epsom salt, 1 tsp Baking Soda
Sparge: 1 tsp Gypsum, 1 tsp Calcium Chloride, 1 tsp Baking Soda

Results generated by BeerTools Pro 1.5.6

Brew Day #12 - AHA Big Brew 2010, Belgian Blonde

Big Brew Belgian Blonde

18-A Belgian Blond Ale

Date: 5/1/2010

Size: 6.5 gal

Efficiency: 81.23%

Original Gravity: 1.066 (1.062 - 1.075)

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Terminal Gravity: 1.013 (1.008 - 1.018)

|================#===============|

Color: 5.78 (4.0 - 7.0)

|=================#==============|

Alcohol: 6.95% (6.0% - 7.5%)

|==================#=============|

Bitterness: 23.0 (15.0 - 30.0)

|================#===============|

Ingredients:

12.0 lb Pilsner Malt
.5 lb White Wheat
.5 lb Belgian Aromatic
1.5 lb White Table Sugar (Sucrose)
2.1 oz Hallertau (3.8%) - added during boil, boiled 60 min
1.0 ea White Labs WLP500 Trappist Ale

Schedule:

Mash - Liquor: 4.5 gal; Strike: 161.64 °F; Target: 150.0 °F

Results generated by BeerTools Pro 1.5.6

Brew Day #11 - Dortmunder Export

Dortmunder Export

1-E Dortmunder Export

Size: 7 gal
Efficiency: 81.0%
Attenuation: 75.0%
Calories: 178.94 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.048 - 1.056)

|===================#============|

Terminal Gravity: 1.013 (1.010 - 1.015)

|===================#============|

Color: 6.67 (4.0 - 6.0)

|================================|

Alcohol: 5.1% (4.8% - 6.0%)

|==============#=================|

Bitterness: 26.4 (23.0 - 30.0)

|====================#===========|

Ingredients:

9.0 lb Pilsner Malt
4.0 lb Munich TYPE I
2.5 oz Melanoidin Malt
2.5 oz Hallertau (3.8%) - added during boil, boiled 60 min
.5 oz Hallertau (3.8%) - added during boil, boiled 5 min
.5 oz Hallertau (3.8%) - steeped after boil
1  White Labs WLP830 German Lager

Schedule:

01:02:59 mash - Liquor: 4.5 gal; Strike: 164.06 °F; Target: 152.0 °F

Notes

Mash Water - 1 tsp chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom salt, 1/4 tsp table salt

Sparge Water - 1/2 tsp calcium chloride, 1 tsp epsom salt, 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.6

Week of February 28, 2010

20 oz Look to the Cookie Pale Ale

22 oz New Holland Night Tripper Imperial Stout 
12 oz Sierra Nevada Torpedo 
32 oz Manzier Imperial Red
20 oz Hennigan's Southern English Brown
20 oz It's Moops! Oatmeal Stout
12 oz Sierra Nevada Torpedo 
16 oz Look to the Cookie Pale Ale
16 oz Manzier Imperial Red
40 oz New Belgium Fat Tire
12 oz Two Brothers Heavy Handed IPA
16 oz Mulva's India Brown 
16 oz Look to the Cookie Pale Ale
12 oz Negra Modelo
12 oz Kulmbacher Eisbock 

20 oz Samual Adams Boston Lager

20 oz Manzier Imperial Red
20 oz Mulva's India Brown

Video of the Week

Warren Zevon - Lawyers Guns and Money

Brew Day #9 - I Don't Wanna be a Pirate IPA

Or, Puffy Shirt (Frightened Turtle) Batch 2. Seems like a lot of small things went wrong today. Nothing fatal I hope.

I Don't Wanna Be a Pirate IPA
14-B American IPA

Date: 2/28/2010

Size: 6.5 gal
Efficiency: 76.41%
Attenuation: 77.2%
Calories: 233.25 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.056 - 1.075)

|===================#============|

Terminal Gravity: 1.016 (1.010 - 1.018)

|===================#============|

Color: 12.04 (6.0 - 15.0)

|==================#=============|

Alcohol: 7.12% (5.5% - 7.5%)

|====================#===========|

Bitterness: 83.1 (40.0 - 70.0)

|==============================#=|

Ingredients:

15.0 lb American 2-row

1.5 lb Crystal Malt 40°L
1.25 lb Cara-Pils® Malt
10.0 g Simcoe (12.2%) - added during boil, boiled 90 min
8 g Simcoe (12.2%) - added during boil, boiled 60 min
8 g Columbus (14.2%) - added during boil, boiled 60 min
7 g Columbus (14.2%) - added during boil, boiled 30 min
7 g Simcoe (12.2%) - added during boil, boiled 30 min
21 g Columbus (14.2%) - added during boil, boiled 15 min
21 g Simcoe (12.2%) - added during boil, boiled 15 min
1 oz Cascade (7.5%) - added during boil, boiled 10 min
.5 oz Columbus (14.2%) - added during boil, boiled 0 min
.5 oz Simcoe (12.2%) - added during boil, boiled 0 min
1 White Labs WLP001 California Ale
.5 oz Amarillo (7.5%) - added dry to secondary fermenter
.5 oz Centennial (8.8%) - added dry to secondary fermenter
.5 oz Columbus (14.2%) - added dry to secondary fermenter
.5 oz Simcoe (12.2%) - added dry to secondary fermenter

Schedule:

01:03:44 Mash - Liquor: 6.0 gal; Strike: 164.77 °F; Target: 152.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.6

Week of February 21, 2010

16 oz Look to the Cookie Pale Ale

16 oz Hennigan's Southern English Brown

12 oz Goose Island Harvest Ale

12 oz Samual Adams Noble Pils

12 oz Big Sky Moose Drool

16 oz Manzier Imperial Red
12 oz Southern Tier Phin & Matt's Extraordinary Ale
16 oz Mulva's India Brown
12 oz New Holland Cabin Fever Brown Ale
16 oz Hennigan's Southern English Brown
12 oz Victory Hop Devil  
22 oz New Holland Imperial Hatter 
16 oz Hofbrau Munchen Original 
16 oz Spaten Optimator 
16 oz Look to the Cookie Pale Ale
12 oz Kulmbacher Eisbock 
32 oz Mad Anthony's Auburn Lager
32 oz Mulva's India Brown 

Brew Day #8 - Festivus American Red, Batch 2

This doesn't really fit neatly into a category. Maybe it's a smallish, but too dark IPA. Maybe it's a biggish, but too dark and hoppy Pale Ale. Maybe it's an overly-hopped Amber Ale. I call it a hoppy American Red, whatever that is. Second go around for this, a little bigger this time. 1.059, 50 IBU's.

American Red

10-B American Amber Ale
Author: StunnedMonkey
Date: 2/21/2010

Size: 6.5 gal
Efficiency: 80.83%
Attenuation: 78.0%
Calories: 195.71 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.045 - 1.060)

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Terminal Gravity: 1.013 (1.010 - 1.015)

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Color: 18.17 (10.0 - 17.0)

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Alcohol: 6.04% (4.5% - 6.2%)

|======================#=========|

Bitterness: 50.9 (25.0 - 40.0)

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Ingredients:

12.0 lb American 2-row
0.5 lb Cara-Pils® Malt
0.6 lb Crystal Malt 80°L
1.0 lb Crystal Malt 120°L
1.5 oz American Black Patent
1.1 oz Columbus (14.2%) - added during boil, boiled 60.0 min
.5 oz Amarillo (8.2%) - added during boil, boiled 5.0 min
.5 oz Simcoe (12.2%) - added during boil, boiled 5.0 min
.5 oz Amarillo (8.2%) - steeped after boil
.5 oz Simcoe (12.2%) - steeped after boil
1 White Labs WLP001 California Ale
1.0 oz Amarillo (8.2%) - added dry to secondary fermenter

Schedule:

01:14:32 Mash - Liquor: 4.84 gal; Strike: 164.66 °F; Target: 152.0 °F

Notes

Mash Water - 2 tsp chalk, 2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda
Sparge -  2 tsp gypsum, 1 tsp epsom salts, .5 tsp calciu, chloride, .5 tsp baking soda

Results generated by BeerTools Pro 1.5.6

Brew Day #7 - Russian Imperial Stout (Barrel Aging)

Russian Imperial Stout

13-F Russian Imperial Stout

Date: 2/17/2010

Size: 6.75 gal
Efficiency: 68.71%
Attenuation: 70%
Calories: 304.9 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.075 - 1.115)
|==============#=================|

Terminal Gravity: 1.027 (1.018 - 1.030)

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Color: 33.97 (30.0 - 40.0)
|==============#=================|

Alcohol: 8.36% (8.0% - 12.0%)
|=========#======================|

Bitterness: 81.7 (50.0 - 90.0)
|====================#===========|

Ingredients:

21 lb Golden Promise Pale
1.75 lb Roasted Barley
1 lb Special B - Caramel malt
8 oz Caramunich® TYPE III
10 oz Chocolate Malt
8 oz Pale Chocolate
1.7 oz Magnum (14.4%) - added during boil, boiled 60 min
1  Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
2 oz Goldings (6.2%) - added during boil, boiled 10 min
2 oz Goldings (6.2%) - added during boil, boiled 0 min
2 ea Fermentis US-05 Safale US-05

Schedule:

01:06:51 Mash - Liquor: 6.62 gal; Strike: 170.91 °F; Target: 154.0 °F

Notes

Mash Water - 1.25 tsp Chalk, .25 tsp calcium chloride, .5 tsp epsom salt, 1 tsp baking soda, .25 tsp table salt
Sparge Water- .5 tsp epsom salt, 1 tsp baking soda, .25 tsp table salt

Results generated by BeerTools Pro 1.5.6

Week of February 14, 2010

20 oz Mad Anthony Brewing Winter Ale
12 oz Southern Tier Phin & Matt's Extraordinary Ale
22 oz New Belgium Ranger IPA 
16 oz Look to the Cookie Pale Ale
16 oz Mulva's India Brown
16 oz Manzier Imperial Red
16 oz Not Really an Amber Ale
12 oz Bell's Porter
16 oz It's Moops! Oatmeal Stout
12 oz Victory Hop Devil  
12 oz Victory Storm King Imperial Stout
12 oz Green Flash Hop Head Red 
12 oz Sierra Nevada Glissade Golden Bock 
16 oz Mulva's India Brown
20 oz Mad Anthony Winter Ale
20 oz Mad Anthony Irish Stout
16 oz Manzier Imperial Red

20 oz Look to the Cookie Pale Ale

20 oz Mulva's India Brown

20 oz It's Moops! Oatmeal Stout


Jazz Video of the Week
Count Basie - Things Ain't What They Used To Be, Montreux 1977
I keep waiting for Lin Biviano's head to pop like a grape in the microwave in the last few seconds, but sadly it never does.

Brew Day #6 - Northern German Altbier

7-A Northern German Altbier

Size: 6.25 gal
Efficiency: 77.15%
Attenuation: 74.1%
Calories: 176.59 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.046 - 1.054)

|=====================#==========|

Terminal Gravity: 1.014 (1.010 - 1.015)

|===================#============|

Color: 16.91 (13.0 - 19.0)

|==================#=============|

Alcohol: 5.15% (4.5% - 5.2%)

|======================#=========|

Bitterness: 34.5 (25.0 - 40.0)

|==================#=============|

Ingredients:

10.0 lb Pilsner Malt

2.0 lb Munich
.25 lb Carafa Special® TYPE II
.25 lb Caramunich® TYPE III
3 oz Pale Chocolate
.8 oz Magnum (14.4%) - added during boil, boiled 60 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 20 min
1 White Labs WLP029 German Ale/Kölsch

  
Schedule:

Mash - Liquor: 4.0 gal; Strike: 166.85 °F; Target: 153.0 °F
Notes

Mash Water: 1.5 tsp Chalk. 1/2 tsp Calcium Chloride, 3/4 tsp Epsom Salt, 1/4 tsp Baking Soda, 1/4 tsp table salt

Sparge Water: 1/2 tsp Calcium Chloride, 3/4 tsp Epsom Salts

Results generated by BeerTools Pro 1.5.6

Balcones Distillery Whiskey Barrel

Thanks to "Infidel" on Homebrewtalk, I'm the proud owner of a once-used Blue Corn Whiskey barrel from Balcones Distillery in Waco, Texas. Balcones is a small distillery that began operations in 2009, producing hand-crafted Whiskey and something called Rumble, made from wildflower honey, mission figs, and turbinado sugar. This particular barrel contained their flagship Whiskey, Baby Blue, made from 100% roasted Hopi blue corn. According to the markings on the barrel it was emptied on February 2, 2010, and is already in my hands on February 11. It smells fantastic with a bit of the Baby Blue still sloshing around.

The capacity of the barrel is around 5 gallons, making it perfect for aging a single batch of homebrew. The first beer to go into this will be a Robust Porter brewed on January 21, to be followed up with an Imperial Stout to be brewed within the next week or so.

Local news piece on Balcones: