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

In the beginning...

Once upon a time, there was a group of chemistry graduate students who became enamored with beer. Yes, I know this can describe 90% of graduate students. This particular group, however, decided to take this passion for beer and knowledge of chemistry to make the world a better place…by making beer. We set off to our local homebrew store, Austin Homebrew Supply, to arm ourselves with the tools for the production of this liquid gold. At last, the alcoholics can be self-sustained with the fruits of their own labor.