Brew Day 14 - Oktoberfest

Oktoberfest
3-B Oktoberfest/Märzen
Date: 8/28/2011

Size: 6.9 gal
Efficiency: 80.25%
Attenuation: 77.0%

Original Gravity: 1.059 (1.050 - 1.057)
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Terminal Gravity: 1.014 (1.012 - 1.016)
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Color: 11.91 (7.0 - 14.0)
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Alcohol: 5.97% (4.8% - 5.7%)
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Bitterness: 25.4 (20.0 - 28.0)
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Ingredients:

6 lb Pilsner Malt
4 lb Munic
4 lb Vienna Malt
6 oz American Victory
5 oz Caramunich® TYPE II
5 oz Caramunich® TYPE III
.6 oz Magnum (14.1%) - added during boil, boiled 60 min
.5 oz Hallertau (3.8%) - added during boil, boiled 15 min
WLP838 Southern German Lager

Schedule:

Triple Decoction

1.    6.25 Gallons of 100F water to rest at 97F

2.    Rest 20 Minutes

3.    Pull 7.5 Quart, 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 10.5 Quarts and heat to 155-162

10.    Rest 15 Minutes

11.    Heat to boiling

12.    Boil 10 Minutes

13.    Return to main mash to establish 151 F

14.    Rest 20 Minutes

15.    Pull 8.5 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 1.5.12

Brew Day 13 - Norther German Altbier

Northern German Altbier

7-A Northern German Altbier
Date: 8/14/2011

Size: 7 gal
Efficiency: 78%
Attenuation: 74.0%
Calories: 174.86 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.046 - 1.054)
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Terminal Gravity: 1.014 (1.010 - 1.015)
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Color: 17.74 (13.0 - 19.0)
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Alcohol: 5.09% (4.5% - 5.2%)
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Bitterness: 35.0 (25.0 - 40.0)
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Ingredients:

11.0 lb Pilsner Malt
2.0 lb Munich TYPE I
5.0 oz Carafa Special® TYPE II
6.0 oz Caramunich® TYPE III
4 oz Pale Chocolate
1 oz Magnum (13.1%) - added during boil, boiled 60 min
White Labs WLP029 German Ale/Kölsch

Schedule:

Mash - 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 1.5.12

Brew Day #12 - American Pale Ale

American Pale Ale

10-A American Pale Ale
Date: 7/24/2011

Size: 7 gal
Efficiency: 75.0%

Original Gravity: 1.052 (1.045 - 1.060)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 11.0 (5.0 - 14.0)
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Alcohol: 5.11% (4.5% - 6.2%)
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Bitterness: 38.7 (30.0 - 45.0)
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Ingredients:

12 lb American 2-row
1 lb Crystal Malt 40°L
1 lb Munich TYPE I
6 oz American Victory

1 oz Columbus (8.9%) - added during boil, boiled 60 min
1 oz Cascade (5%) - added during boil, boiled 10.0 min
1 oz Columbus (8.9%) - added during boil, boiled 10.0 min
1 oz Cascade (5%) - steeped after boil
 White Labs WLP001 California Ale
1 oz Cascade (5%) - added dry to secondary fermenter

Schedule:

00:03:00 Mash - Liquor: 4.5 gal; Strike: 165.18 °F; Target: 151.0 °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 1.5.12

Brew Day #11 - Munich Helles

Munich Helles

1-D Munich Helles
Date: 7/17/2011

Size: 7 gal
Efficiency: 75.0%
Attenuation: 78.0%

Original Gravity: 1.049 (1.045 - 1.051)
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Terminal Gravity: 1.011 (1.008 - 1.012)
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Color: 4.52 (3.0 - 5.0)
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Alcohol: 5.03% (4.7% - 5.4%)
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Bitterness: 20.3 (16.0 - 22.0)
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Ingredients:

12.5 lb Pilsner Malt
1.0 lb Munich TYPE I
2.0 oz Hallertau (3.8%) - added during boil, boiled 60 min 

White Labs WLP838 Southern German Lager

Schedule: 

Triple Decoction

1.       6.25 Gallons of 100F water to rest at 97F

2.       Rest 20 Minutes

3.       Pull 7.5 Quart, heat to 156

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 10.5 Quarts and heat to 156

10.   Rest 15 Minutes

11.   Heat to boiling

12.   Boil 10 Minutes

13.   Return to main mash to establish 151 F

14.   Rest 20 Minutes

15.   Pull 8.5 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 1.5.12

Brew Day #10 - Southern English Brown

Southern English Brown

11-B Southern English Brown
Date: 6/26/2011

Size: 7.25 gal
Efficiency: 81.94%
Attenuation: 68%

Original Gravity: 1.044 (1.033 - 1.042)
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Terminal Gravity: 1.014 (1.011 - 1.014)
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Color: 23.31 (19.0 - 35.0)
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Alcohol: 3.91% (2.8% - 4.1%)
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Bitterness: 19.0 (12.0 - 20.0)
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Ingredients:

8 lb Maris Otter
1.1 lb Crystal Malt 80°L
11 oz Crystal Malt 120°L
7 oz Pale Chocolate
6 oz Carafa Special® TYPE II
9 oz Special Roast Malt
1.5 oz Goldings (4.9%) - added during boil, boiled 60 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
White Labs WLP002 English Ale

Schedule:

Mash - Liquor: 3.5 gal; Strike: 168.08 °F; Target: 154.0 °F

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 #9 - American Stout

American Stout

13-E American Stout
Date: 5/29/2011

Size: 7 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 238.01 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.050 - 1.075)
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Terminal Gravity: 1.018 (1.010 - 1.022)
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Color: 32.63 (30.0 - 40.0)
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Alcohol: 7.03% (5.0% - 7.0%)
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Bitterness: 74.8 (35.0 - 75.0)
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Ingredients:

17.0 lb American 2-row
1.25 lb Roasted Barley
1 lb Chocolate Malt
.75 lb Crystal Malt 40°L
2.0 oz Magnum (13.1%) - added during boil, boiled 60 min
1.0 oz Centennial (8.8%) - added during boil, boiled 5 min
White Labs WLP001 California Ale

Schedule:

00:03:00 Mash - Liquor: 6.0 gal; Strike: 168.07 °F; Target: 154.0 °F

Notes

Mash water: 1 1/2 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 #8 - Kolsch

Kolsch

6-C Kölsch
Date: 5/22/2011

Size: 6.9 gal
Efficiency: 80.81%
Attenuation: 78.0%
Calories: 165.36 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 - 1.050)
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Terminal Gravity: 1.011 (1.007 - 1.011)
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Color: 4.71 (4.0 - 5.0)
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Alcohol: 5.11% (4.4% - 5.2%)
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Bitterness: 25.8 (20.0 - 30.0)
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Ingredients:

10.0 lb Pilsner Malt
2.0 lb Munich TYPE I
.5 lb White Wheat
2.5 oz Hallertau (3.8%) - added during boil, boiled 60 min
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