Bourbon Breakfast

Estimated Original Gravity: 1.070 SG
Measured Original Gravity: 1.085 SG
Estimated Final Gravity: 1.017 SG
Measured Final Gravity:
IBUs:~50
Alcohol Content:


27/2/2012
3 tsp Chalk
1/8 tsp Baking Soda
Dash Gypsum
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

1.50 lb Oats, Flaked (1.0 SRM) Grain 11.32 %
1.00 lb Chocolate Malt (Simpsons) (450.0 SRM) Grain 7.55 %
0.75 lb Roasted Barley (Simpsons) (575.0 SRM) Grain 5.66 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.77 %
0.50 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 3.77 %

3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 22.64 %
6.00 lb Northern Brewer - Gold (6.5 SRM) Extract 45.28 %

(60 min) 0.50 oz Nugget [13.00 %] Hops 40.8 IBU
(30 min) 0.50 oz Williamette [5.50 %] Hops 6.6 IBU
(15 min) 0.50 oz Williamette [5.50 %] Hops - 3 (?)
Whirlfloc Tablet
~3 oz Cocoa Nibs (Scharfenburger)
(0 min) ~1 oz cracked coffee beans ($Kona$)



Minimash at 2.5 gal. Sparge 1.5 gal. Boil extra 3/4 gal. Top off with water to 5.5 gal

Baltic Porter

Baltic Porter

6.5 gal
OG 1.086
FG 1.022
ABV 8.3%

10# Pilsner Malt 43%
10# Munich 9-10 43%
1# Caramunich 4%
1# Pale Chocolate 4%
0.5# Debittered Black 2%
0.5# Coffee Malt 2%
0.25# Flaked Oats 1%
23.25 # total [my kettle will handle up to 25# grain. I like subtle coffee notes in my porter/stouts, but we can always substitute that one out if need be. The flaked oats should give it a bit fuller of a body]

2oz Williamette at 60min
2oz Williamette at 45min
1oz Styrian Goldings at 30min
1oz Saaz at 15 min
60 IBU's

Wyeast 1338 European Ale

Water chemistry balanced according to Mike Simmon's recommendations and using

Seems like A LOT of CaCO3…

7 gal mash
3.5 gal sparge (no CaCO3)

Started 10:25 holding temp nicely at 150
Added grain slowly while stirring
10:30 added extra gal of 150ºC water
Added heat to try and get mash to 155º
pH 5.2
temp lowered to about 145 at one point. Had to stir like crazy, add some heat. Then stabilized for about 30 mins. (likely a good step mashing for the pilsner yeast
vorloffing the particulates (11:26)
Want to be careful to not aerate while hot. (Hot Side Aeration)
Add the "vorloft" back to the pot gently with a spoon dispersion.
When emptying the wort, open the valve wide to get a full hose, then cut it back to a very slow drain.
180º sparge
SG (120º 1.064) that equals 1.0744
pH 5.0

Hopped as scheduled.
Wilfrock at 13 min
OG 1.089
chilled with two chillers, pitched @ 75
two 5 gal carboys, added 1q each. we extracted maybe 5.5 gal.
OG obviously a touch lower now.

Main fermentation held at 64ºF exact Moved to 50 ºF over one weeks time after the initial weeks fermenting.

At Two weeks transferred to one brew bucket and held at 50ºF

01.01.2012
Been sitting at 50 ºF
Gravity 1.023

01.07.2012
<3/4 corn sugar boil in 2 cups for 15 min

Zythos

01.08.2012
Grains
2.5 lb Vienna Malt (3.5L whatever the fuck that means)
10 oz Cara Pils (6L)
10 oz Crystal (10L)
Extract
7.5 lbs Extra Pale LME (45 min)
1 lbs Wheat DME (5 min)
Hops
12 oz Zythos (10.9 % AA) Hop Schedule is the Square
3 oz (45 min) 3/4 tsp Gypsum
3 oz (30 min)
3 oz (15 min) wilfroc
1 oz (flame out)
2 oz (Dry hop 6 days)
Yeast
Nottingham (Large 6 cup 1.04 OG wort primer) 2c:1/2cDME
Gravity
OG: 1.073

Notes: 154 ºF initial mini mash Mash for 45 min
Finish around 6pm
Pitch yeast 5:30 am

01.14.2012
Gravity 1.02 (1.019)
Transfer to secondary to get off all that hops! Very bitter. Woah.
01.15.2012
2oz dry hop
01.19.2012
Gravity 1.016

CItra

Expected:
5.5gal
OG: 1.068 IBU: 72.53
http://www.brewersfriend.com/ibu-calculator/


Water
2.3 gal Brita water
5.0 gal Ozarka Distilled
Grains
2 lb Vienna Malt (3.5L whatever the fuck that means)
0.5 lb Cara Pils (6L)
0.5 lb Crystal (10L)
Extract
7.5 lbs Extra Pale LME
1.5 lbs Wheat DME
Hops
7 oz Citra (a = 13.6%, b = 3.6%)
0.75 oz (60 min)
0.75 oz (45 min)
1.25 oz (30 min)
1.25 oz (15 min)
1 oz (flame out)
2 oz (Dry hop 6 days)
Yeast
Nottingham (Large 6 cup 1.04 OG wort primer)

10:27 160 ºF added specialty malts and stirring
-we were too cold then too hot. stove was difficult
-forgot to get sparge water ready. waited around for that
2:20 Heat up for Boil
-some hot side aeration when adding 1 gal RO water
2:48 Added 1.5 lbs Wheat DME, .75 oz Citra
2:56 .75 tbsp Gypsum added
3:04 .75 oz Citra added
3:19 1.25 oz Citra added
3:34 1.25 oz Citra added
3:49 1 oz Citra added. 1 wilfroc tablet added
-Flame out
-pH = 4.6
-Wort chiller immersed. Kettle not placed in ice bath
4:08 95F
-Begin stirring with wort chiller
4:17 78F. Have been using water from exhaust of wort chiller to rinse sides of kettle
-transfer through mesh bag through funnel into 6.5 gal carboy
Added RO water to approx 5.25 gal.
Shook for 2-3 min
Let shit at 77 ºF
OG: 1.092 (!*!*)

2 Hearted

(http://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/index17.html)

10/15/2011(6:50 pm)

Yeast Starter

2 c brita water,

1/2 c Light DME,

10 min boil,

75 ºC pitch

10/16/2011

Expected:

5.5gal

OG: 1.065 IBU: 52

http://www.brewersfriend.com/ibu-calculator/

Water

2.5 gal Ozarka Drinking

2.5 gal Ozarka Distilled

Grains

2 lb Vienna Malt (3.5L whatever the fuck that means)

0.5 lb Cara Pils (6L)

0.5 lb Crystal (10L)

Extract

7.5 lbs Extra Pale LME

1.5 lbs Wheat DME

Hops

7 oz Centennial (a = 8.7%, b = 3.6%)

1 oz (60 min) direct batch

1 oz (45 min) in mesh bag

1 oz (30 min) in mesh bag

1 oz (15 min) in mesh bag

1.25 oz (flame out) direct batch

2.75 oz (Dry hop 6 days) (1 oz whole leaf)

Minimash (2:40 pm)

~2.3 gallons Ozarka Drinking water boiled

2:48p grains added at 162F with burners off

3:11p 150F - burners turned on to 1

3:16p 148F - burner turned on to 2

3:38p 144F

3:39p Grains removed and strained. 1 qt 170F water (Ozarka Drinking) poured through grains

3:43p 1 gal Ozarka Distilled water added --> heat

3:53p 3/4 tsp Gypsum salt added @ 158F

4:25p @ boil, 3.75 lbs Extra Pale LME and 1 oz Cen hops added (not in bag)

4:38p 204F (burners on HI)

4:39p 1 oz Cen hops added in bag (burners on HI)

4:50p 3.75 lbs Extra Pale LME, 1.5 lbs Wheat DME, 1 oz Cen hops added (in bag)

200F burners on HI

5:01p 204F

5:05 1 oz En

1 wilfroc tablet

Wort Chill

5:24 120 ºF

5:29 84 ºF

Yeast Pitch

Added Distilled water till 5.0 gal ***Should have been 5.25 gal***

Pitched yeast from starter

OG 1.068 @ 74 ºF (taken after brew settled)

Put in cooler (64 ºF) 10pm

10/17/2011

8am: Primary exploded. Should have used 6 gal carboy. doyh

Cleaned up at 8am, put bubbler back on

Sprayed how cooler down with sanitizer

6:30 pm: Exploded again, cleaned up

Drilled many holes in bubble cap to allow better ventilation

Sprayed whole chiller with sanitizer again

10/23/2011

Took a sample of the beer out, put in grad. cylinder, covered with plastic and crash cooled 24hr. Then warmed to room temp. Took gravity reading of 1.021

10/28/2011

Crash cool to 44 ºF

10/29/2011

Transfered to secondary,

Warmed cooler to ~ 66 ºF

**Significantly less beer in this secondary than compared to the flanders. About 2" lower**

11/01/2011

Gravity reading 1.020

11/03/2011

Significant slow down of bubbling

11/04/2011(morning)

Dry hopped

1.0 oz whole leaf centennial 10.4 % AA

1.75 oz pellet 8.7 %

Temperature of secondary 66 ºF

Bubbler was very active approx 20 min after dry hopping (go figure)

Anchor Porter Clone

Brita water for 2 gal.

Brought to 160 ºF (big meat thermometer used) and added mini-mash

Start mini-mash soak at Aprox 12:50

Put lid on 3/4 on and both burners on low

Check Temp:

1pm : 156 ºF

1:20 : 170 ºF (Turned off heat and took off lid to drop temp)

1:33: 162 ºF

1:40: 154 ºF

1:50, shook 3 x, let drain, gentle squeeze.

Sparge: 0.5 gallon britta H2O @ 170ºF and washed in two pours.

Let slowly drain.

Malt Extract

1:57 turn burners on high, also add 1 gal of water

2:20 still wasn't full boil

2:25 full boil

Added Malt Extract

Then afterward added malto-dextrin

Full addition took proprixmately 15 min

2:50 started a boil again.

Final Boil

2:57 Rolling boil

2:48 addition of hops. All of them. Bitches.

Keep stove just past FIVE

cooling

Cooling kettle in ice water in blue recycling container. We rinsed and sanitized blue container

4:01 stove to chillers

4:20 75

Gravity 1.076 at 78 ºF

Yeast (~75 ºF)

4:35 Put in swamp cooler set to 60 ºF

4:37 Shook primary to agitate yeastol

10/07/2011

Cooled Swamp cooler to 40 ºC to crash cool

10/09/2011

Specific Gravity 1.023 @ 40ºC (expected 1.02 @ 60 ºC

There was yeast and protein at the bottom, maybe 3/4"

Added beer to bottle bucket before sugar, stirred in sugar

Rye IPA

Steeped grain at 162-165 for about an hour. It started just below 50 after Biscuts and Goovy it was about 165… then we cooled it again.

Sparge 2qt 170 ºF, gave a gently squeeze

Added malt and began the boil. It took about 45 min to get to a rolling boil. No foaming seen.

Hops Schedule

We substituted cascade for Simacoe, because that's what we had. We other wise followed the recipe until the aromatic hopping section when we used the extra 1/4oz of Norther Brewer and 1/4oz Cascade from the Anchor Porter clone recipe.

Started cooling at 1:50. By 2:00 it was at 110 2:05 it was at 93 2:11 we are at 85

Filled to 5.25. Added ice to get the temp down

Gravity was 1.058, temp was 78 degrees celcius

Very sweet and epic bitter at this stage. mmm.

2:27 we added the yeast, temp was around 78 still.

12:midnight, put the fermentor in a 60ºF swamp cooler. It was bubbling nicely.

9/5 10am, in the swamp cooler bubbling away.

11:30 decided to remove from the swamp cooler and transfer. generously sanitized and washed hands. the fermenter got bumped around a bit.

Took temp reading of fermenter. liquid takes from bottom with thief. temp was 58ºF Seems a bit cool, but yeast was probably done.

took specific gravity and struggled a lot with the measurement. Reading was 1.5???? 2.15?? 15? we suck.

We based the pit from the theft and it tasted pretty damn good. flat (duh) but nicely hopped and not that sweet. Aroma was a bit subdued.

Upon syphoning, we realized we needed to raise the fermenter, it got shaken up a bit and we also put the thief a bit too deep into the yeast cake. *****be careful to hold the syphon near the top to avoid shaking up the sediment.****

Temp in cooler reads 63ºf