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)

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Color: 28.61 (22.0 - 35.0)

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Alcohol: 6.98% (4.8% - 6.5%)

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Bitterness: 46.6 (25.0 - 50.0)

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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%)
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Bitterness: 44.1 (30.0 - 45.0)
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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)
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Terminal Gravity: 1.022 (1.015 - 1.022)
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Color: 19.48 (10.0 - 22.0)
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Alcohol: 9.07% (6.0% - 9.0%)
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Bitterness: 61.3 (30.0 - 60.0)
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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