7.10.2008

Batch #009 - Emily's Black Cherry Wheat

Recipe: Emily's Black Cherry Wheat
Style: 20-Fruit Beer

Recipe Overview
 
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.50 US gals
Volume Transferred: 3.50 US gals
Water Added: 1.78 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.052 SG
Expected FG: 1.014 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 12.6
Expected Color: 5.7 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US White Wheat Malt 1.75 lb (16.3 %) In Mash/Steeped
US 2-Row Malt 1.25 lb (11.6 %) In Mash/Steeped
US Caramel 40L Malt 0.25 lb (2.3 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 4.50 lb (41.9 %) Start Of Boil
Cherry Puree 3.00 lb (27.9 %) End Of Boil

Hops
US Ahtanum (5.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End
US Ahtanum (5.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
Cherry Concentrate 48.00 oz used In Mash
Cherry Extract 1.00 oz used In Mash
Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins

Recipe Notes
Transfer after initial 3 days to secondary.  Add fruit to secondary.  Add flavoring during bottling.

Batch #008 - Peanut Butter Porter

Recipe: Peanut Putter Porter
Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.017 SG
Expected OG: 1.060 SG
Expected FG: 1.017 SG
Expected ABV: 5.7 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 21.5
Expected Color: 35.5 SRM
Apparent Attenuation: 71.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US Chocolate Malt 1.00 lb (10.5 %) In Mash/Steeped
US Caramel 20L Malt 1.00 lb (10.5 %) In Mash/Steeped
UK Brown Malt 1.00 lb (10.5 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.50 lb (68.4 %) Start Of Boil

Hops
UK Fuggle (5.0 % alpha) 1.50 oz Bagged Pellet Hops used 60 Min From End
UK Fuggle (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Powdered Peanut Butter 5.00 oz used In Boil
Irish Moss 0.05 oz used In Boil

Yeast: White Labs WLP013-London Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: No Chosen Schedule

Recipe Notes