Brew Day #24 - American Red Ale

American Red Ale

10-B American Amber Ale
Author: StunnedMonkey
Date: 11/28/2010

Size: 6.9 gal
Efficiency: 80.24%
Attenuation: 74.6%
Calories: 190.01 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: 17.77 (10.0 - 17.0)
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Alcohol: 5.58% (4.5% - 6.2%)
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Bitterness: 44.4 (25.0 - 40.0)
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Ingredients:

11.0 lb American 2-row
2.0 lb Munich TYPE I
.5 lb Crystal Malt 80°L
1 lb Crystal Malt 120°L
1.5 oz American Black Patent
1.5 oz Amarillo (8.2%) - added during boil, boiled 60 min
.5 oz Amarillo (8.2%) - added during boil, boiled 10 min
.5 oz Simcoe (12.2%) - added during boil, boiled 10 min
.5 oz Amarillo (8.2%) - steeped after boil
.5 oz Simcoe (12.2%) - steeped after boil
1.0 oz Amarillo (8.2%) - added dry to secondary fermenter

Schedule:

01:02:59 Mash - Liquor: 5.0 gal; Strike: 164.04 °F; Target: 152.0 °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 1.5.12

Brew Day #23 - American Brown Ale

American Brown Ale

10-C American Brown Ale
Author: StunnedMonkey
Date: 10/24/2010

Size: 7.0 gal
Efficiency: 80.81%
Attenuation: 76.3%
Calories: 196.26 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.045 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 21.31 (18.0 - 35.0)
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Alcohol: 5.91% (4.3% - 6.2%)
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Bitterness: 34.8 (20.0 - 40.0)
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Ingredients:

12 lb Maris Otter
12 oz Crystal Malt 40°L
12 oz Chocolate Malt
8 oz Crystal Malt 60°L
6 oz American Victory
1 oz Amarillo (7.2%) - added during boil, boiled 60 min
1 Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.25 oz Centennial (9.7%) - added during boil, boiled 15 min
1.75 oz Centennial (9.7%) - steeped after boil
1 ea White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 4.5 gal; Strike: 165.18 °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 1.5.12

Brew Day #22 - Fingering the Lacey Bra ESB

Fingering the Lacey Bra ESB

8-C Extra Special/Strong Bitter (English Pale Ale)
Date: 10/17/2010

Size: 7.0 gal
Efficiency: 77.07%
Attenuation: 75.0%
Calories: 189.88 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 14.2 (6.0 - 18.0)
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Alcohol: 5.61% (4.6% - 6.2%)
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Bitterness: 42.1 (30.0 - 50.0)
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Ingredients:

13 lb Golden Promise Pale
1 lb Crystal Malt 40°L
6 oz Crystal Malt 120°L
2 oz Pale Chocolate
3.5 oz Goldings (4.5%) - added during boil, boiled 60 min
1 oz Goldings (4.5%) - added during boil, boiled 0 min
1 Bee
1 White Labs WLP002 English Ale

Schedule:

01:03:00 Mash - Liquor: 5.0 gal; Strike: 163.97 °F; Target: 152.0 °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 1.5.12

Brew Day 21 - Scottish 70 Shilling

Scottish 70 Shilling

Kettle Caramelization Method

9-B Scottish Heavy 70/-
Date: 9/26/2010

Size: 7 gal
Efficiency: 79.96%
Attenuation: 66%

Original Gravity: 1.038 (1.035 - 1.040)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 12.66 (9.0 - 17.0)
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Alcohol: 3.27% (3.2% - 3.9%)
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Bitterness: 15.7 (10.0 - 25.0)
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Ingredients:

9.0 lb Golden Promise Pale Malt
4.5 oz Roasted Barley
1.2 oz Goldings (4.9%) - 60 min
1.0 tsp Whirlfloc Tablets (Irish moss) - 15 min
1.0 ea White Labs WLP028 Edinburgh Ale

Schedule:

01:03:00 Mash - Liquor: 3.5 gal; Strike: 165.2 °F; Target: 154.0 °F
Caramelization: Boil one gallon of first runnings down to one pint.

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 #20 - Imperial IPA

Imperial IPA

14-C Imperial IPA

Date: 9/5/2010

Size: 7.0 gal
Efficiency: 73.76%
Attenuation: 77.0%

Original Gravity: 1.084 (1.070 - 1.090)
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Terminal Gravity: 1.019 (1.010 - 1.020)
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Color: 10.73 (8.0 - 15.0)
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Alcohol: 8.56% (7.5% - 10.0%)
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Bitterness: 196.2 (60.0 - 120.0)
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Ingredients:

18.0 lb American 2-row
1.5 lb White Wheat
2 lb Corn Sugar
1 lb Crystal Malt 40°L

2.5 oz Magnum (14.4%) - added during boil, boiled 90 min
1.5 oz Chinook (11.1%) - added during boil, boiled 90 min
1.0 oz Simcoe (12.2%) - added during boil, boiled 45 min
1.0 oz Columbus (14.2%) - added during boil, boiled 30 min
2.5 oz Centennial (8.3%) - steeped after boil
1.0 oz Simcoe (12.2%) - steeped after boil

1.0 ea White Labs WLP001 California Ale

3 oz Columbus (14.2%) - added dry to secondary fermenter
2.0 oz Centennial (8.8%) - added dry to secondary fermenter
1.5 oz Simcoe (12.2%) - added dry to secondary fermenter

Schedule:

00:60:00 Mash In - Liquor: 6.0 gal; Strike: 163.77 °F; Target: 150.0 °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

Brew Day #19 - Octoberfest

Octoberfest

3-B Oktoberfest/Märzen

Author: StunnedMonkey
Date: 8/22/2010

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

Brew Day 18 - Union Jack IPA

Union Jack IPA

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

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