7.05.2010

Batch #031 Summit IPA (Austin Home Brew)

Recipe: Summit IPA (Austin Home Brew)
Style: 14B-India Pale Ale(IPA)-American IPA

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: 2.50 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.069 SG
Expected FG: 1.015 SG
Expected ABV: 7.1 %
Expected ABW: 5.5 %
Expected IBU (using Tinseth): 74.3
Expected Color: 5.7 SRM
Apparent Attenuation: 76.5 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US 2-Row Malt 1.50 lb (13.3 %) In Mash/Steeped
US Vienna Malt 1.25 lb (11.1 %) In Mash/Steeped
US Carapils Malt 0.75 lb (6.7 %) In Mash/Steeped
US Caramel Vienne 20L Malt 0.25 lb (2.2 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 7.50 lb (66.7 %) Start Of Boil

Hops
US Summit (18.0 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End
US Summit (18.0 % alpha) 1.25 oz Bagged Pellet Hops used 30 Min From End
US Summit (18.0 % alpha) 1.00 oz Bagged Pellet Hops used 15 Min From End
US Summit (18.0 % alpha) 0.25 oz Bagged Pellet Hops used At turn off

Other Ingredients
Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP001-California 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
2-Row Malt is actually Maris Otter

6.18.2010

Batch #030 Chocolate Rye Ale (Austin Home Brew)

Recipe: Chocolate Rye Ale
Style: 10C-American Ale-American Brown Ale

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: 2.50 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.018 SG
Expected OG: 1.048 SG
Expected FG: 1.015 SG
Expected ABV: 4.3 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 63.0
Expected Color: 19.4 SRM
Apparent Attenuation: 67.5 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 2.00 lb (24.2 %) In Mash/Steeped
US Rye Malt 0.50 lb (6.1 %) In Mash/Steeped
German Chocolate Rye Malt 0.50 lb (6.1 %) In Mash/Steeped
US Chocolate Malt 0.25 lb (3.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil

Hops
US Magnum (15.1 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP011-European Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infuction (153F)
Step: Rest at 153 degF for 60 mins

Recipe Notes

6.04.2010

Batch #029 Watermelon Wheat

Recipe: Watermelon 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: 1.053 SG
Expected FG: 1.014 SG
Expected ABV: 5.1 %
Expected ABW: 4.0 %
Expected IBU (using Tinseth): 15.0
Expected Color: 5.9 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US White Wheat Malt 1.75 lb (21.2 %) In Mash/Steeped
US 2-Row Malt 1.25 lb (15.2 %) In Mash/Steeped
US Caramel 40L Malt 0.25 lb (3.0 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil

Hops
US Cascade (4.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End
US Cascade (4.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
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 5 days to secondary. Add fruit to secondary.