Sunday, August 22, 2010

Brew Day #19 - Octoberfest

Octoberfest

3-B Oktoberfest/Märzen

Author: StunnedMonkey
Date: 8/22/2010


BeerTools Pro Color Graphic

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)
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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

Sunday, August 15, 2010

Brew Day 18 - Union Jack IPA

Union Jack IPA

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


BeerTools Pro Color Graphic

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)
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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

Sunday, August 1, 2010

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

BeerTools Pro Color Graphic

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