Sunday, February 26, 2012

Brew Day #4 - Maibock

Maibock

5-A Maibock/Helles Bock
Date: 2/26/2012


BeerTools Pro Color Graphic

Size: 7 gal
Efficiency: 84.44%
Attenuation: 75.0%

Original Gravity: 1.074 (1.064 - 1.072)
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Terminal Gravity: 1.019 (1.011 - 1.018)
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Color: 9.79 (6.0 - 11.0)
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Alcohol: 7.32% (6.3% - 7.4%)
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Bitterness: 33.9 (23.0 - 35.0)
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Ingredients:

10 lb Pilsner Malt
8  lb Munich
.9 oz Magnum (13.5%) - added during boil, boiled 60 m
.1 oz Magnum (13.5%) - added during boil, boiled 10 m
White Labs WLP833 German Bock Lager

Schedule:

1.            27 quarts of 101F to rest at 97
2.            Rest 20 minutes
3.            Pull 9 qt, heat to 155-162
4.            Hold 15 Minutes
5.            Heat to Boiling
6.            Boil 10 minutes
7.            Add back to main mash to establish 122.5 F
8.            Rest 20 Minutes
9.            Pull 13.5 Quarts and heat to 155-166
10.          Rest 15 Minutes
11.          Heat to boiling
12.          Boil 10 Minutes
13.          Return to main mash to establish 153 F
14.          Rest 20 Minutes
15.          Pull 9.5 Quarts and heat to boiling
16.          Boil 10 Minutes
17.          Return to Mash to establish 167
18.          Rest 10 Minutes
19.          Sparge

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 1.5.20

Saturday, February 18, 2012

Brew Day #3 - Foreign Extra Stout

Foreign Extra Stout

13-D Foreign Extra Stout
Date: 2/18/2012


BeerTools Pro Color Graphic


Size: 7 gal
Efficiency: 77.16%
Attenuation: 75.0%

Original Gravity: 1.073 (1.056 - 1.075)
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Terminal Gravity: 1.018 (1.010 - 1.018)
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Color: 33.14 (30.0 - 40.0)
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Alcohol: 7.22% (5.5% - 8.0%)
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Bitterness: 57.4 (30.0 - 70.0)
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Ingredients:

16 lb Golden Promise Pale
1 lb Roasted Barley
1 lb Chocolate Malt
12 oz Crystal Malt 40°L
3.5 oz Goldings (5.8%) - added during boil, boiled 60 m
0.5 oz Goldings (5.8%) - added during boil, boiled 10 m
White Labs WLP013 London Ale

Schedule:

Mash - Liquor: 6.0 gal; Strike: 166.04 °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 1.5.20

Sunday, February 5, 2012

Brew Day #2, Robust Porter

Robust Porter

12-B Robust Porter
Date: 2/5/2012


BeerTools Pro Color Graphic


Size: 6.5 gal
Efficiency: 75.05%
Attenuation: 75.0%
Calories: 234.08 kcal per 12.0 fl oz


Original Gravity: 1.070 (1.048 - 1.065)
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Terminal Gravity: 1.018 (1.012 - 1.016)
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Color: 30.95 (22.0 - 35.0)
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Alcohol: 6.92% (4.8% - 6.5%)
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Bitterness: 39.2 (25.0 - 50.0)
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Ingredients:

13 lb American 2-row
2 lb Munich
1.25 lb Crystal Malt 40°L
22 oz Chocolate Malt
9 oz American Black Patent
2 oz Goldings (5.8%) - added during boil, boiled 60 m
1 oz Fuggle (4.2%) - added during boil, boiled 15 m
1 oz Goldings (5.8%) - steeped after boil
1 ea White Labs WLP002 English Ale

Schedule

Mash - Liquor: 6.1 gal; Strike: 164.29 °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 1.5.20