Brew Day #5 - Extra Special Bitter

Extra Special Bitter

8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 3/25/2012

Size: 7.2 gal
Efficiency: 77.9%
Attenuation: 77.0%
Calories: 192.65 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.048 - 1.060)
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Terminal Gravity: 1.013 (1.010 - 1.016)
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Color: 15.49 (6.0 - 18.0)
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Alcohol: 5.86% (4.6% - 6.2%)
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Bitterness: 47.4 (30.0 - 50.0)
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Ingredients:

13 lb Golden Promise Pale
1 lb Crystal Malt 40°L
6 oz Belgian Biscuit
8 oz Crystal Malt 120°L
3 oz Pale Chocolate
3 oz Goldings (5.8%) - added during boil, boiled 60 m
1 oz Fuggle (4.2%) - added during boil, boiled 5 m
White Labs WLP005 British Ale

Schedule:

Mash - Liquor: 5.0 gal; Strike: 164.43 °F; Target: 154.0 °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 1.5.20

Brew Day #4 - Maibock

Maibock

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

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

Brew Day #3 - Foreign Extra Stout

Foreign Extra Stout

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

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

Brew Day #2, Robust Porter

Robust Porter

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

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

Brew Day #1, American Pale Ale

American Pale Ale

10-A American Pale Ale

Size: 7.0 gal
Efficiency: 80.42%
Attenuation: 75.0%
Calories: 189.88 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: 11.61 (5.0 - 14.0)
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Alcohol: 5.61% (4.5% - 6.0%)
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Bitterness: 47.4 (30.0 - 45.0)
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Ingredients:

12 lb American 2-row
1 lb Munich Malt
8 oz American Caramel 20°L
1 lb American Caramel 40°L
4 oz American Victory
1 oz Columbus (13.7%) - added during boil, boiled 60 m
.5 oz Cascade (6.4%) - added during boil, boiled 10 m
.5 oz Columbus (13.7%) - added during boil, boiled 10 m
.5 oz Columbus (13.7%) - steeped after boil
.5 oz Cascade (6.4%) - steeped after boil
White Labs WLP001 California Ale Yeast
.5 oz Columbus (13.7%) - added dry to secondary fermenter
.5 oz Cascade (6.4%) - added dry to secondary fermenter

Schedule:

Mash - Liquor: 5.0 gal; Strike: 164.31 °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 1.5.20

Brew Day #19 - American Red

American Red Ale

Author: StunnedMonkey
Date: 12/11/2011

Size: 7 gal
Efficiency: 84.85%

Original Gravity: 1.072 (1.056 - 1.075)
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Terminal Gravity: 1.014 (1.010 - 1.018)
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Color: 17.57 (6.0 - 15.0)
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Alcohol: 7.59% (5.5% - 7.5%)
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Bitterness: 63.2 (40.0 - 70.0)
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Ingredients:

13.0 lb American 2-row
3.0 lb Munich
1 lb Crystal Malt 80°L
9 oz Crystal Malt 120°L
1.5 oz American Black Patent
.6 oz Columbus (14.4%) - added during boil, boiled 60 m
1 oz Centennial (10.3%) - added during boil, boiled 30 m
1 oz Amarillo (8.6%) - added during boil, boiled 10 m
1 oz Centennial (10.3%) - added during boil, boiled 10 m
.5 oz Centennial (10.3%) - steeped after boil
.5 oz Simcoe (12.2%) - steeped after boil
1 oz Centennial (8.8%) - added dry to secondary fermenter
.5 oz Simcoe (12.2%) - added dry to secondary fermenter

White Labs WLP001 California Ale

Schedule:

Mash - Liquor: 6.0 gal; Target: 154.0 °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 1.5.20

Brew Day #18 - American IPA

American IPA

14-B American IPA
Date: 11/26/2011

Size: 7 gal
Efficiency: 75%

Original Gravity: 1.070 (1.056 - 1.075)
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Terminal Gravity: 1.014 (1.010 - 1.018)
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Color: 12.35 (6.0 - 15.0)
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Alcohol: 7.39% (5.5% - 7.5%)
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Bitterness: 69.0 (40.0 - 70.0)
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Ingredients:

16.5 lb American 2-row
1.75 lb Crystal Malt 40°L
1.25 lb Cara-Pils® Malt
.3 oz Columbus (14.4%) - added during boil, boiled 90 m
.4 oz Columbus (14.4%) - added during boil, boiled 60 m
.3 oz Columbus (14.4%) - added during boil, boiled 30.0 m
.3 oz Simcoe (12.2%) - added during boil, boiled 30.0 m
.8 oz Columbus (14.4%) - added during boil, boiled 10.0 m
.5 oz Centennial (10.3%) - added during boil, boiled 10.0 m
.8 oz Simcoe (12.2%) - added during boil, boiled 10.0 m
.5 oz Columbus (14.4%) - steeped after boil
.5 oz Simcoe (12.2%) - steeped after boil
White Labs WLP001 California Ale
.5 oz Centennial (10.3%) - added dry to secondary fermenter
.5 oz Columbus (14.4%) - added dry to secondary fermenter
.5 oz Amarillo (7.2%) - added dry to secondary fermenter
.5 oz Simcoe (12.2%) - added dry to secondary fermenter

Schedule:

01:04:28 Mash - Liquor: 6.0 gal; Strike: 166.03 °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 1.5.20