tag:blogger.com,1999:blog-19484723721928196212024-03-05T00:18:23.643-05:00Vandenburgh Brewery, Guilderland, NYYet another homebrewer's log. I've set this up to share my recipes and document my homebrewing experiences.T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1948472372192819621.post-14248179811047120962010-07-05T12:36:00.005-04:002010-07-05T12:54:46.127-04:00Batch #031 Summit IPA (Austin Home Brew)Recipe: Summit IPA (Austin Home Brew)<br />Style: 14B-India Pale Ale(IPA)-American IPA<br /><br />Recipe Overview<br /> <br />Wort Volume Before Boil: 4.00 US gals<br />Wort Volume After Boil: 3.00 US gals<br />Volume Transferred: 3.00 US gals<br />Water Added: 2.50 US gals<br />Volume At Pitching: 5.50 US gals<br />Final Batch Volume: 5.00 US gals<br />Expected Pre-Boil Gravity: 1.023 SG<br />Expected OG: 1.069 SG<br />Expected FG: 1.015 SG<br />Expected ABV: 7.1 %<br />Expected ABW: 5.5 %<br />Expected IBU (using Tinseth): 74.3<br />Expected Color: 5.7 SRM<br />Apparent Attenuation: 76.5 %<br />Mash Efficiency: 70.0 %<br />Boil Duration: 60.0 mins<br />Fermentation Temperature: 72 degF<br /><br />Fermentables<br />US 2-Row Malt 1.50 lb (13.3 %) In Mash/Steeped<br />US Vienna Malt 1.25 lb (11.1 %) In Mash/Steeped<br />US Carapils Malt 0.75 lb (6.7 %) In Mash/Steeped<br />US Caramel Vienne 20L Malt 0.25 lb (2.2 %) In Mash/Steeped<br />Extract - Light Liquid Malt Extract 7.50 lb (66.7 %) Start Of Boil<br /><br />Hops<br />US Summit (18.0 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End<br />US Summit (18.0 % alpha) 1.25 oz Bagged Pellet Hops used 30 Min From End<br />US Summit (18.0 % alpha) 1.00 oz Bagged Pellet Hops used 15 Min From End<br />US Summit (18.0 % alpha) 0.25 oz Bagged Pellet Hops used At turn off<br /><br />Other Ingredients<br />Irish Moss 0.20 oz used In Mash<br /><br />Yeast: White Labs WLP001-California Ale<br /><br />Mash Schedule<br />Mash Type: Extract with Mini-mash<br />Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out<br />Step: Rest at 154 degF for 60 mins<br />Step: Raise to and Mash out at 171 degF for 10 mins<br /><br />Recipe Notes<br />2-Row Malt is actually Maris OtterT. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-8156948964834371352010-06-18T12:36:00.000-04:002010-07-05T12:54:46.128-04:00Batch #030 Chocolate Rye Ale (Austin Home Brew)Recipe: Chocolate Rye Ale<br />Style: 10C-American Ale-American Brown Ale<br /><br />Recipe Overview<br /> <br />Wort Volume Before Boil: 4.00 US gals<br />Wort Volume After Boil: 3.00 US gals<br />Volume Transferred: 3.00 US gals<br />Water Added: 2.50 US gals<br />Volume At Pitching: 5.50 US gals<br />Final Batch Volume: 5.00 US gals<br />Expected Pre-Boil Gravity: 1.018 SG<br />Expected OG: 1.048 SG<br />Expected FG: 1.015 SG<br />Expected ABV: 4.3 %<br />Expected ABW: 3.4 %<br />Expected IBU (using Tinseth): 63.0<br />Expected Color: 19.4 SRM<br />Apparent Attenuation: 67.5 %<br />Mash Efficiency: 70.0 %<br />Boil Duration: 60.0 mins<br />Fermentation Temperature: 64 degF<br /><br />Fermentables<br />US 2-Row Malt 2.00 lb (24.2 %) In Mash/Steeped<br />US Rye Malt 0.50 lb (6.1 %) In Mash/Steeped<br />German Chocolate Rye Malt 0.50 lb (6.1 %) In Mash/Steeped<br />US Chocolate Malt 0.25 lb (3.0 %) In Mash/Steeped<br />Extract - Light Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil<br /><br />Hops<br />US Magnum (15.1 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End<br /><br />Other Ingredients<br />Irish Moss 0.20 oz used In Mash<br /><br />Yeast: White Labs WLP011-European Ale<br /><br />Mash Schedule<br />Mash Type: Extract with Mini-mash<br />Schedule Name:Single Step Infuction (153F)<br />Step: Rest at 153 degF for 60 mins<br /><br />Recipe NotesT. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-50412977100787271142010-06-04T12:36:00.000-04:002010-07-05T12:54:46.129-04:00Batch #029 Watermelon WheatRecipe: Watermelon Wheat<br />Style: 20-Fruit Beer<br /><br />Recipe Overview<br /> <br />Wort Volume Before Boil: 4.00 US gals<br />Wort Volume After Boil: 3.50 US gals<br />Volume Transferred: 3.50 US gals<br />Water Added: 1.78 US gals<br />Volume At Pitching: 5.28 US gals<br />Final Batch Volume: 5.02 US gals<br />Expected Pre-Boil Gravity: 1.023 SG<br />Expected OG: 1.053 SG<br />Expected FG: 1.014 SG<br />Expected ABV: 5.1 %<br />Expected ABW: 4.0 %<br />Expected IBU (using Tinseth): 15.0<br />Expected Color: 5.9 SRM<br />Apparent Attenuation: 72.5 %<br />Mash Efficiency: 75.0 %<br />Boil Duration: 60.0 mins<br />Fermentation Temperature: 72 degF<br /><br />Fermentables<br />US White Wheat Malt 1.75 lb (21.2 %) In Mash/Steeped<br />US 2-Row Malt 1.25 lb (15.2 %) In Mash/Steeped<br />US Caramel 40L Malt 0.25 lb (3.0 %) In Mash/Steeped<br />Extract - Wheat Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil<br /><br />Hops<br />US Cascade (4.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End<br />US Cascade (4.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End<br /><br />Other Ingredients<br />Irish Moss 0.02 oz used In Mash<br /><br />Yeast: White Labs WLP320-American Hefeweizen Ale<br /><br />Mash Schedule<br />Mash Type: Extract with Mini-mash<br />Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out<br />Step: Rest at 154 degF for 60 mins<br />Step: Raise to and Mash out at 171 degF for 10 mins<br /><br />Recipe Notes<br />Transfer after initial 5 days to secondary. Add fruit to secondary.T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-13909969642594700052009-11-11T12:33:00.001-05:002010-07-05T12:54:46.129-04:00Batch #028 Indian Brown Ale (Extreme Brewing)<div>Recipe: Indian Brown Ale (Extreme Brewing)</div><div>Style: 14B-India Pale Ale(IPA)-American IPA</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.027 SG</div><div>Expected OG: 1.069 SG</div><div>Expected FG: 1.018 SG</div><div>Expected ABV: 6.8 %</div><div>Expected ABW: 5.3 %</div><div>Expected IBU (using Tinseth): 47.1</div><div>Expected Color: 22.9 SRM</div><div>Apparent Attenuation: 73.2 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.50 lb (22.0 %) In Mash/Steeped</div><div>UK Amber Malt 0.63 lb (5.5 %) In Mash/Steeped</div><div>US Caramel 60L Malt 0.63 lb (5.5 %) In Mash/Steeped</div><div>US Chocolate Malt 0.50 lb (4.4 %) In Mash/Steeped</div><div>US Roasted Barley 0.13 lb (1.1 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 3.00 lb (26.4 %) Start Of Boil</div><div>Extract - Light Liquid Malt Extract 3.50 lb (30.8 %) End Of Boil</div><div>Sugar - Turbinado 0.50 lb (4.4 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Warrior (15.8 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End</div><div>US Vanguard (4.4 % alpha) 1.00 oz Bagged Pellet Hops used At turn off</div><div><br /></div><div>Other Ingredients</div><div><br /></div><div>Yeast: Wyeast 1187-Ringwood Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infuction (153F)</div><div>Step: Rest at 153 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-21926960054813753782009-10-27T12:33:00.001-04:002010-07-05T12:54:46.130-04:00Batch #027 Harvest Funk<div>Recipe: Harvest Funk</div><div>Style: 0- No Style Chosen</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 1.00 US gals</div><div>Volume At Pitching: 4.00 US gals</div><div>Final Batch Volume: 4.00 US gals</div><div>Expected Pre-Boil Gravity: 1.025 SG</div><div>Expected OG: 1.082 SG</div><div>Expected FG: 1.019 SG</div><div>Expected ABV: 8.4 %</div><div>Expected ABW: 6.5 %</div><div>Expected IBU (using Tinseth): 41.8</div><div>Expected Color: 5.6 SRM</div><div>Apparent Attenuation: 75.0 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (20.0 %) In Mash/Steeped</div><div>US Red Wheat Malt 1.00 lb (10.0 %) In Mash/Steeped</div><div>US Flaked Rice 0.50 lb (5.0 %) In Mash/Steeped</div><div>US Flaked Corn/Maize 0.50 lb (5.0 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 6.00 lb (60.0 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Warrior (15.5 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End</div><div>US Vanguard (5.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off</div><div><br /></div><div>Other Ingredients</div><div><br /></div><div>Yeast: DCL US-05 (formerly US-56) SafAle</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infuction (153F)</div><div>Step: Rest at 153 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-82156964413939561732009-10-07T12:31:00.001-04:002010-07-05T12:54:46.130-04:00Batch #026 Raison D'Etre (Extreme Brewing)<div>Recipe: Raison D'etre (Extreme Brewing)</div><div>Style: 0- No Style Chosen</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.027 SG</div><div>Expected OG: 1.078 SG</div><div>Expected FG: 1.012 SG</div><div>Expected ABV: 8.8 %</div><div>Expected ABW: 6.9 %</div><div>Expected IBU (using Tinseth): 21.7</div><div>Expected Color: 19.0 SRM</div><div>Apparent Attenuation: 83.3 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 3.50 lb (27.5 %) In Mash/Steeped</div><div>US Chocolate Malt 0.50 lb (3.9 %) In Mash/Steeped</div><div>US Caramel 60L Malt 0.25 lb (2.0 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) Start Of Boil</div><div>Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) End Of Boil</div><div>Sugar - Candi Sugar Pale 0.50 lb (3.9 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Warrior (15.8 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End</div><div>US Vanguard (4.4 % alpha) 0.50 oz Bagged Pellet Hops used At turn off</div><div><br /></div><div>Other Ingredients</div><div>Raisins 6.00 oz used In Boil</div><div><br /></div><div>Yeast: White Labs WLP550-Belgian Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infuction (153F)</div><div>Step: Rest at 153 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div>Take 2 cups of liquid from preboil kettle and combine with the 6oz of raisins. Blend until smooth. Add raisins and candi sugar with 10 minutes left in the boil. Ferment for either 3 to 4 weeks in primary or ferment primary for 7 to 10 days and then rack to secondary for 14 to 20 days. Prime with 5oz of priming sugar.</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-76069717192296627162009-07-07T20:58:00.002-04:002010-07-05T12:54:46.131-04:00Batch #025 Strict Observance Tripel<div>Recipe: Strict Observance Tripel (Brewing Classic Styles) w/ Belgian Candy Sugar</div><div>Style: 18C-Belgian Strong Ale-Belgian Tripel</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 3.75 US gals</div><div>Wort Volume After Boil: 3.25 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 0.00 US gals</div><div>Volume At Pitching: 3.00 US gals</div><div>Final Batch Volume: 2.75 US gals</div><div>Expected Pre-Boil Gravity: 1.031 SG</div><div>Expected OG: 1.082 SG</div><div>Expected FG: 1.012 SG</div><div>Expected ABV: 9.3 %</div><div>Expected ABW: 7.3 %</div><div>Expected IBU (using Tinseth): 23.3</div><div>Expected Color: 5.2 SRM</div><div>Apparent Attenuation: 84.0 %</div><div>Mash Efficiency: 75.0 %</div><div>Boil Duration: 90.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>Belgian Pilsen Malt 4.00 lb (49.2 %) In Mash/Steeped</div><div>Belgian Aromatic Malt 0.12 lb (1.5 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 3.00 lb (36.9 %) End Of Boil</div><div>Sugar - Candi Sugar Pale 1.00 lb (12.3 %) End Of Boil</div><div><br /></div><div>Hops</div><div>Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End</div><div>Czech Saaz (3.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.02 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP530-Abbey Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (65C/149F)</div><div>Step: Rest at 149 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div>Slowly raise temp to 70F during fermentation.</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-78954690058143802852009-06-28T20:57:00.000-04:002010-07-05T12:54:46.131-04:00Batch #024 Belgian Blonde<div>Recipe: Belgian Pale</div><div>Style: 6B-Light Hybrid Beer-Blonde Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 3.00 US gals</div><div>Wort Volume After Boil: 2.25 US gals</div><div>Volume Transferred: 2.00 US gals</div><div>Water Added: 0.50 US gals</div><div>Volume At Pitching: 2.50 US gals</div><div>Final Batch Volume: 2.25 US gals</div><div>Expected Pre-Boil Gravity: 1.043 SG</div><div>Expected OG: 1.045 SG</div><div>Expected FG: 1.010 SG</div><div>Expected ABV: 4.7 %</div><div>Expected ABW: 3.7 %</div><div>Expected IBU (using Tinseth): 24.3</div><div>Expected Color: 7.3 SRM</div><div>Apparent Attenuation: 77.4 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>Belgian Pilsen Malt 4.00 lb (80.0 %) In Mash/Steeped</div><div>Belgian Biscuit Malt 1.00 lb (20.0 %) In Mash/Steeped</div><div><br /></div><div>Hops</div><div>UK Golding (5.0 % alpha) 0.40 oz Bagged Pellet Hops used 60 Min From End</div><div>Czech Saaz (3.7 % alpha) 0.60 oz Bagged Pellet Hops used 30 Min From End</div><div><br /></div><div>Other Ingredients</div><div><br /></div><div>Yeast: White Labs WLP530-Abbey Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Full Mash</div><div>Schedule Name: No Chosen Schedule</div><div><br /></div><div>Recipe Notes</div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-27092907951755322172009-05-20T09:43:00.001-04:002010-07-05T12:54:46.132-04:00Batch #023 Lazy Summer Ale II<div>Recipe: Lazy Summer Ale II (Sam Adam's Summer Ale Clone) </div><div>Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.25 US gals</div><div>Volume Transferred: 3.25 US gals</div><div>Water Added: 2.00 US gals</div><div>Volume At Pitching: 5.25 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.010 SG</div><div>Expected OG: 1.054 SG</div><div>Expected FG: 1.014 SG</div><div>Expected ABV: 5.3 %</div><div>Expected ABW: 4.1 %</div><div>Expected IBU (using Tinseth): 24.8</div><div>Expected Color: 4.8 SRM</div><div>Apparent Attenuation: 72.5 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>US White Wheat Malt 1.00 lb (12.5 %) In Mash/Steeped</div><div>German Caramel Pils 0.50 lb (6.3 %) In Mash/Steeped</div><div>Extract - Wheat Liquid Malt Extract 3.25 lb (40.6 %) Start Of Boil</div><div>Extract - Light Liquid Malt Extract 3.25 lb (40.6 %) End Of Boil</div><div><br /></div><div>Hops</div><div>German Tettnang (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End</div><div>German Tettnang (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End</div><div>German Tettnang (4.5 % alpha) 0.40 oz Bagged Pellet Hops used 10 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Lemon Zest 1.00 oz used In Boil</div><div>Yeast Nutrient 0.20 oz used In Boil</div><div>Irish Moss 0.05 oz used In Boil (Last 5 Minutes)</div><div>Seeds of Paradise 2 grams used In Boil (Last 5 Minutes)</div><div><br /></div><div>Yeast: White Labs WLP320-American Hefeweizen Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Steeped Grains</div><div>Schedule Name:Single Step Infusion (68C/154F)</div><div>Step: Rest at 154 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div>Used zest from 3 lemons. Cracked Grains of Paradise using peppermill.</div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-76421049700819572572009-05-10T14:33:00.001-04:002010-07-05T12:54:46.133-04:00Batch #022 Dry Irish Stout (Guinness Clone)<div>Recipe: Guiness Dry Stout Extract</div><div>Style: 13A-Stout-Dry Stout</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.005 SG</div><div>Expected OG: 1.042 SG</div><div>Expected FG: 1.010 SG</div><div>Expected ABV: 4.2 %</div><div>Expected ABW: 3.3 %</div><div>Expected IBU (using Tinseth): 24.6</div><div>Expected Color: 36.5 SRM</div><div>Apparent Attenuation: 75.8 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>UK Roasted Barley 0.88 lb (13.8 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 5.50 lb (86.2 %) Start Of Boil</div><div><br /></div><div>Hops</div><div>UK Golding (5.0 % alpha) 1.67 oz Bagged Pellet Hops used 60 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.20 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP004-Irish Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Steeped Grains</div><div>Schedule Name:Single Step Infuction (153F)</div><div>Step: Rest at 153 degF for 60 mins</div><div><br /></div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com1tag:blogger.com,1999:blog-1948472372192819621.post-9177538775865548412009-04-20T22:13:00.001-04:002009-05-04T22:37:55.856-04:00Batch #021 Rye Pale Ale<div>Recipe: Risque Rye Pale Ale</div><div>Style: 14B-India Pale Ale(IPA)-American IPA</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.25 US gals</div><div>Volume Transferred: 3.20 US gals</div><div>Water Added: 2.30 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.031 SG</div><div>Expected OG: 1.066 SG</div><div>Expected FG: 1.016 SG</div><div>Expected ABV: 6.7 %</div><div>Expected ABW: 5.2 %</div><div>Expected IBU (using Tinseth): 47.3</div><div>Expected Color: 7.4 SRM</div><div>Apparent Attenuation: 75.0 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (17.2 %) In Mash/Steeped</div><div>US Rye Malt 2.00 lb (17.2 %) In Mash/Steeped</div><div>US Caramel 20L Malt 1.00 lb (8.6 %) In Mash/Steeped</div><div>Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil</div><div>Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Magnum (16.0 % alpha) 0.65 oz Bagged Whole Hops used 60 Min From End</div><div>US Cascade (6.1 % alpha) 0.70 oz Bagged Pellet Hops used 30 Min From End</div><div>Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End</div><div>Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used Dry-Hopped</div><div><br /></div><div>Other Ingredients</div><div>Yeast Nutrient 0.20 oz used In Boil</div><div>Irish Moss 0.05 oz used In Boil</div><div><br /></div><div>Yeast: DCL US-05 (formerly US-56) SafAle</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (64C/147F)</div><div>Step: Rest at 147 degF for 60 mins</div><div><br /></div><div><br /></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-16078456649178371522009-02-28T22:13:00.001-05:002009-05-04T22:38:59.274-04:00Batch #020 Imperial Belgian Wit<div>Recipe: Imperial Belgian White Beer (Austin Home Brew)</div><div>Style: 16A-Belgian And French Ale-Witbier</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.75 US gals</div><div>Volume Transferred: 3.75 US gals</div><div>Water Added: 0.00 US gals</div><div>Volume At Pitching: 3.75 US gals</div><div>Final Batch Volume: 3.25 US gals</div><div>Expected Pre-Boil Gravity: 1.018 SG</div><div>Expected OG: 1.075 SG</div><div>Expected FG: 1.014 SG</div><div>Expected ABV: 8.2 %</div><div>Expected ABW: 6.4 %</div><div>Expected IBU (using Tinseth): 16.1</div><div>Expected Color: 5.5 SRM</div><div>Apparent Attenuation: 79.9 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 30.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>Belgian Pilsen Malt 1.25 lb (15.2 %) In Mash/Steeped</div><div>US White Wheat Malt 1.00 lb (12.1 %) In Mash/Steeped</div><div>US Flaked Wheat 0.50 lb (6.1 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 3.00 lb (36.4 %) End Of Boil</div><div>Extract - Wheat Liquid Malt Extract 2.00 lb (24.2 %) End Of Boil</div><div>Sugar - White Sugar/Sucrose 0.50 lb (6.1 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End</div><div>US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Coriander Seed 0.50 oz used In Boil</div><div>Orange Peel, Bitter 0.50 oz used In Boil</div><div><br /></div><div>Yeast: White Labs WLP400-Belgian Wit Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out</div><div>Step: Rest at 154 degF for 60 mins</div><div>Step: Raise to and Mash out at 171 degF for 10 mins</div><div><br /></div><div>Recipe Notes</div><div>Add coriander and orange peel with 15 minutes remaining in the boil.</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-13588817027102735402009-02-10T22:12:00.001-05:002009-05-04T22:40:18.913-04:00Batch #019 Peanut Butter Robust Porter<div>Recipe: Robust Peanut Butter Porter (Austin Home Brew)</div><div>Style: 12B-Porter-Robust Porter</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.023 SG</div><div>Expected OG: 1.051 SG</div><div>Expected FG: 1.014 SG</div><div>Expected ABV: 4.9 %</div><div>Expected ABW: 3.9 %</div><div>Expected IBU (using Tinseth): 37.1</div><div>Expected Color: 32.4 SRM</div><div>Apparent Attenuation: 72.0 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (22.9 %) In Mash/Steeped</div><div>US Caramel 60L Malt 0.50 lb (5.7 %) In Mash/Steeped</div><div>Belgian Special B 0.50 lb (5.7 %) In Mash/Steeped</div><div>US Chocolate Malt 0.50 lb (5.7 %) In Mash/Steeped</div><div>US Black Malt 0.25 lb (2.9 %) In Mash/Steeped</div><div>Extract - Amber Liquid Malt Extract 5.00 lb (57.1 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Centennial (7.7 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End</div><div>US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 15 Min From End</div><div>US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Powered Peanut Butter 12.00 oz used In Boil</div><div>Irish Moss 0.20 oz used In Boil</div><div><br /></div><div>Yeast: White Labs WLP023-Burton Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out</div><div>Step: Rest at 154 degF for 60 mins</div><div>Step: Raise to and Mash out at 171 degF for 10 mins</div><div><br /></div><div>Recipe Notes</div><div>Add the peanut butter during the last 15 minutes</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-23947824909967647122009-01-26T22:12:00.001-05:002009-05-04T22:40:56.776-04:00Batch #018 Dunkelweizen<div>Recipe: Bavarian Dunkelweizen (Austin Home Brew)</div><div>Style: 15B-German Wheat/Rye Beer-Dunkelweizen</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.023 SG</div><div>Expected OG: 1.051 SG</div><div>Expected FG: 1.013 SG</div><div>Expected ABV: 5.0 %</div><div>Expected ABW: 4.0 %</div><div>Expected IBU (using Tinseth): 10.4</div><div>Expected Color: 13.5 SRM</div><div>Apparent Attenuation: 73.9 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>German Munich Malt 1.25 lb (14.5 %) In Mash/Steeped</div><div>German Pilsner Malt 1.25 lb (14.5 %) In Mash/Steeped</div><div>German CaraMunich I 0.50 lb (5.8 %) In Mash/Steeped</div><div>Belgian Special B 0.25 lb (2.9 %) In Mash/Steeped</div><div>German Caramel Wheat Malt 0.25 lb (2.9 %) In Mash/Steeped</div><div>Belgian Chocolate Malt 0.12 lb (1.4 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 3.00 lb (34.8 %) End Of Boil</div><div>Extract - Wheat Liquid Malt Extract 2.00 lb (23.2 %) End Of Boil</div><div><br /></div><div>Hops</div><div>German Spalt Select (2.6 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.20 oz used In Boil</div><div><br /></div><div>Yeast: White Labs WLP300-Hefeweizen Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out</div><div>Step: Rest at 154 degF for 60 mins</div><div>Step: Raise to and Mash out at 171 degF for 10 mins</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-91328997211230319632008-12-02T22:11:00.001-05:002009-05-04T22:41:23.436-04:00Batch #017 Honey Brown Ale<div>Recipe: Honey Brown Ale</div><div>Style: 10B-American Ale-American Amber Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.25 US gals</div><div>Volume At Pitching: 5.25 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.025 SG</div><div>Expected OG: 1.043 SG</div><div>Expected FG: 1.011 SG</div><div>Expected ABV: 4.3 %</div><div>Expected ABW: 3.4 %</div><div>Expected IBU (using Tinseth): 30.5</div><div>Expected Color: 9.8 SRM</div><div>Apparent Attenuation: 74.9 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (27.4 %) In Mash/Steeped</div><div>US Carapils Malt 1.00 lb (13.7 %) In Mash/Steeped</div><div>US Honey Malt 1.00 lb (13.7 %) In Mash/Steeped</div><div>Extract - Amber Liquid Malt Extract 3.30 lb (45.2 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Magnum (13.0 % alpha) 0.50 oz Bagged Whole Hops used 60 Min From End</div><div>US Centennial (8.0 % alpha) 0.40 oz Bagged Pellet Hops used 15 Min From End</div><div>US Cascade (6.1 % alpha) 0.45 oz Bagged Pellet Hops used At turn off</div><div><br /></div><div>Other Ingredients</div><div><br /></div><div>Yeast: DCL US-05 (formerly US-56) SafAle</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (67C/152F)</div><div>Step: Rest at 153 degF for 60 mins</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-10258213900339570062008-11-10T22:11:00.001-05:002009-05-04T22:41:53.775-04:00Batch #016 Pale Ale<div>Recipe: Pale Ale (Brewing Classic Styles)</div><div>Style: 10A-American Ale-American Pale Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.25 US gals</div><div>Volume At Pitching: 5.25 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.025 SG</div><div>Expected OG: 1.055 SG</div><div>Expected FG: 1.013 SG</div><div>Expected ABV: 5.7 %</div><div>Expected ABW: 4.4 %</div><div>Expected IBU (using Tinseth): 40.9</div><div>Expected Color: 7.0 SRM</div><div>Apparent Attenuation: 76.4 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (22.2 %) In Mash/Steeped</div><div>US Munich 10L Malt 0.75 lb (8.3 %) In Mash/Steeped</div><div>US Victory Malt 0.75 lb (8.3 %) In Mash/Steeped</div><div>UK Wheat Malt 0.50 lb (5.6 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Horizon (13.0 % alpha) 0.66 oz Bagged Pellet Hops used 60 Min From End</div><div>US Cascade (6.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End</div><div>US Centennial (9.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End</div><div>US Cascade (6.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off</div><div>US Centennial (9.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off</div><div><br /></div><div>Other Ingredients</div><div>Yeast Nutrient 0.20 oz used In Mash</div><div>Irish Moss 0.05 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP001-California Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name: No Chosen Schedule</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-79826634731707122822008-10-23T19:45:00.001-04:002009-05-04T22:42:41.940-04:00Batch #015 Nutcastle - Northern Brown Ale<div>Recipe: Nutcastle (Brewing Classic Styles)</div><div>Style: 11C-English Brown Ale-Northern English Brown Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.25 US gals</div><div>Volume At Pitching: 5.25 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.025 SG</div><div>Expected OG: 1.055 SG</div><div>Expected FG: 1.015 SG</div><div>Expected ABV: 5.2 %</div><div>Expected ABW: 4.1 %</div><div>Expected IBU (using Tinseth): 29.7</div><div>Expected Color: 14.5 SRM</div><div>Apparent Attenuation: 71.0 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 68 degF</div><div><br /></div><div>Fermentables</div><div>UK Pale Ale Malt 2.00 lb (22.2 %) In Mash/Steeped</div><div>US Special Roast Malt 0.75 lb (8.3 %) In Mash/Steeped</div><div>US Victory Malt 0.50 lb (5.6 %) In Mash/Steeped</div><div>US Caramel 40L Malt 0.50 lb (5.6 %) In Mash/Steeped</div><div>UK Pale Chocolate Malt 0.25 lb (2.8 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil</div><div><br /></div><div>Hops</div><div>UK Golding (5.0 % alpha) 1.34 oz Bagged Pellet Hops used 60 Min From End</div><div>UK Golding (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Yeast Nutrient 0.20 oz used In Boil</div><div>Irish Moss 0.05 oz used In Boil</div><div><br /></div><div>Yeast: White Labs WLP013-London Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name: No Chosen Schedule</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-38264893183569566992008-10-23T19:44:00.002-04:002009-05-04T22:43:06.756-04:00Batch #014 Oatmeal Stout<div>Recipe: Oatmeal Stout (Brewing Classic Styles)</div><div>Style: 13C-Stout-Oatmeal Stout</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.50 US gals</div><div>Volume At Pitching: 5.50 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.034 SG</div><div>Expected OG: 1.052 SG</div><div>Expected FG: 1.017 SG</div><div>Expected ABV: 4.6 %</div><div>Expected ABW: 3.6 %</div><div>Expected IBU (using Tinseth): 36.4</div><div>Expected Color: 32.6 SRM</div><div>Apparent Attenuation: 66.5 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 68 degF</div><div><br /></div><div>Fermentables</div><div>US 2-Row Malt 2.00 lb (21.1 %) In Mash/Steeped</div><div>US Flaked Oats 1.00 lb (10.5 %) In Mash/Steeped</div><div>US Chocolate Malt 0.75 lb (7.9 %) In Mash/Steeped</div><div>US Victory Malt 0.75 lb (7.9 %) In Mash/Steeped</div><div>US Caramel 80L Malt 0.50 lb (5.3 %) In Mash/Steeped</div><div>US Roasted Barley 0.50 lb (5.3 %) In Mash/Steeped</div><div>Extract - Light Liquid Malt Extract 4.00 lb (42.1 %) End Of Boil</div><div><br /></div><div>Hops</div><div>UK Golding (5.0 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Yeast Nutrient 0.20 oz used In Mash</div><div>Irish Moss 0.05 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP002-English Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (67C/152F)</div><div>Step: Rest at 153 degF for 60 mins</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-28502652834624422462008-10-07T23:14:00.003-04:002009-05-04T22:15:23.660-04:00Current Brewery Setup<span style="font-weight:bold;"><div><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">Here is a list of my current brewery setup. Due to space restrictions, this allows me to do partial mashes up to 4.5lbs in my apartment. I only use a single vessel to ferment in at the advice of Jamil Zainasheff's book "Brewing Classic Styles". I typically do a 8 to 15 day fermentation. I only rack to a secondary 5 gallon glass carboy to dry hop or add fruit. Using this setup, there is no need to use an auto-siphon or racking cane. </span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Mashing</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">2 Gallon Rubbermaid Cooler retrofitted with 3/8" brass valve (to avoid having to hold the spout open during runoff)<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">9" Vegetable Steamer insert acting as false bottom (works great, easy to clean)<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">2 Gallon 18/10 Stainless Steel pot for strike water<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Taylor digital read probe thermometer</span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Digital read scale for measuring grain, hops, irish moss, priming sugar, etc.</span></span></li></ul><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Boiling</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">22qt 18/10 Stainless Steel Brew Kettle (able to boil 4 gallons without worrying about boil over)<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">24" Brewer's Spoon (Plastic)<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">25' Wort Chiller with indoor faucet attachment<br /></span></span></li></ul><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Fermentation</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">6 Gallon Better Bottle ported with valve<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">5/8" tubing connected to top of a 5 gallon water bottle as a blow off tube<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Traditional 3-Piece airlock to replace blow off tube</span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">1/2" tubing used to rack from Primary to Bottling Bucket</span></span></li></ul><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Bottling</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;"><br /></span></span><ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">7 gallon plastic bucket with the hole for the spigot dropped 1" to allow more beer to be bottled without tilting<br /></span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">Bottle filler attachment using 1" of 3/8" tubing to prevent having to hold the bottle filler<br /></span></span></li><li><span class="Apple-style-span" style="font-family: verdana; font-size: 13px;">90 bottle bottle-tree (a must have!)</span></li><li><span class="Apple-style-span" style="font-family: verdana; font-size: 13px;">Sanitizer Injector (makes sanitizing extremely simple)</span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: verdana;">"Emily"style capper</span></span><br /></li></ul>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-91963425702424970342008-10-01T22:32:00.006-04:002009-05-04T22:44:42.007-04:00Batch #012 Ditzy Blonde Ale<div>Recipe: Ditzy Blonde Ale</div><div>Style: 6B-Light Hybrid Beer-Blonde Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 2.75 US gals</div><div>Water Added: 2.00 US gals</div><div>Volume At Pitching: 4.75 US gals</div><div>Final Batch Volume: 4.50 US gals</div><div>Expected Pre-Boil Gravity: 1.022 SG</div><div>Expected OG: 1.039 SG</div><div>Expected FG: 1.009 SG</div><div>Expected ABV: 3.8 %</div><div>Expected ABW: 3.0 %</div><div>Expected IBU (using Tinseth): 15.6</div><div>Expected Color: 5.6 SRM</div><div>Apparent Attenuation: 74.9 %</div><div>Mash Efficiency: 44.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 72 degF</div><div><br /></div><div>Fermentables</div><div>German Pilsner Malt 4.50 lb (53.7 %) In Mash/Steeped</div><div>Belgian Aromatic Malt 0.87 lb (10.4 %) In Mash/Steeped</div><div>Extract - Wheat Liquid Malt Extract 3.00 lb (35.8 %) Start Of Boil</div><div><br /></div><div>Hops</div><div>German Hallertauer Mittlefruh (5.0 % alpha) 0.90 oz Bagged Whole Hops used 60 Min From End</div><div>Czech Saaz (3.0 % alpha) 0.65 oz Bagged Whole Hops used 10 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Yeast Nutrient 0.50 oz used In Mash</div><div>Irish Moss 0.20 oz used In Mash</div><div><br /></div><div>Yeast: DCL US-05 (formerly US-56) SafAle</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out</div><div>Step: Rest at 154 degF for 60 mins</div><div>Step: Raise to and Mash out at 171 degF for 10 mins</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-7137472643724657582008-10-01T22:32:00.005-04:002009-05-04T22:43:49.591-04:00Batch #013 Unlucky Number 13 - Double IPA<div>My Stone Ruination Clone from Zymurgy:</div><div><br /></div><div><div>Recipe: Stone Ruination Clone</div><div>Style: 14C-India Pale Ale(IPA)-Imperial IPA</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.67 US gals</div><div>Volume At Pitching: 5.67 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.018 SG</div><div>Expected OG: 1.083 SG</div><div>Expected FG: 1.020 SG</div><div>Expected ABV: 8.6 %</div><div>Expected ABW: 6.7 %</div><div>Expected IBU (using Tinseth): 110.7</div><div>Expected Color: 9.6 SRM</div><div>Apparent Attenuation: 75.0 %</div><div>Mash Efficiency: 70.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US Caramel 40L Malt 1.00 lb (7.5 %) In Mash/Steeped</div><div>US Munich 10L Malt 1.00 lb (7.5 %) In Mash/Steeped</div><div>US Carapils Malt 1.00 lb (7.5 %) In Mash/Steeped</div><div>Extract - Light Dried Malt Extract 2.25 lb (17.0 %) Start Of Boil</div><div>Extract - Light Liquid Malt Extract 8.00 lb (60.4 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Chinook (11.2 % alpha) 2.20 oz Bagged Pellet Hops used 60 Min From End</div><div>US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End</div><div>US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 10 Min From End</div><div>US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End</div><div>US Centennial (8.0 % alpha) 2.00 oz Bagged Pellet Hops used Dry-Hopped</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.20 oz used In Boil</div><div>Yeast Nutrient 0.20 oz used In Boil</div><div><br /></div><div>Yeast: DCL US-05 (formerly US-56) SafAle</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name: No Chosen Schedule</div><div><br /></div><div>Recipe Notes</div><div>Source: (Zymurgy 07/2008-08/2008)</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MGS4QACVCDELMxSyNPtC4EfdPTBoObAvBa6W7mBbl-7fhJV-CEcc8WuEcVaCBJbAvM-I6Ayb_Dg0Y4U9OBI-G5cDtz_LmXfKQCWBFM5rmiuXYM1VnvYKH_O9sq7bIJF5tKW3CkYlaBA/s1600-h/UNLUCKY+NUMBER+THIRTEEN.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MGS4QACVCDELMxSyNPtC4EfdPTBoObAvBa6W7mBbl-7fhJV-CEcc8WuEcVaCBJbAvM-I6Ayb_Dg0Y4U9OBI-G5cDtz_LmXfKQCWBFM5rmiuXYM1VnvYKH_O9sq7bIJF5tKW3CkYlaBA/s400/UNLUCKY+NUMBER+THIRTEEN.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5252379136672973186" /></a>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-256272923589502252008-08-31T12:27:00.003-04:002009-05-04T22:15:23.660-04:00Sunset Grill, Boston, MA - 8.30.2008<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Visited Sunset Grill (<a href="http://www.allstonsfinest.com">www.allstonsfinest.com</a>) with Emily and her roommate Dyan. I was able to try the following beers:<br /><br /><span class="Apple-style-span" style="font-weight: bold; ">Ommegang Rouge (Flanders Style Sour Ale)</span></span></span><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;">This immediately reminded me of Rodenbach Grand Cru both in taste and appearance. It was served in a tulip glass and had no head whatsoever. When held up to the light, there was a deep red color shining through. The taste was definitely tart with a mild horse blanket flavor. </span></span></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span><span class="Apple-style-span" style="font-weight: bold; ">Sierra Nevada Tourpedo (Pale Ale)</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 13px; ">I asked a clerk at a local beverage store about this one as they had it available for growler's. He said that he hadn't had it but thinks it was "hoppy". This wouldn't surprise me coming from Sierra Nevada. The taste reminded me of a less bitter version of their traditional Pale Ale. I wish they made this available in bottles.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span><span class="Apple-style-span" style="font-weight: bold; ">Hacker Pschorr Dunkel Weizen</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;">I could barely detect any clove or banana type flavors in this one. Huge amounts of malt. Very drinkable.</span><br /></span></span></span><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><br />Afterword, we visited a local beverage store and Emily picked me up a bottle of </span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Southampton's Abbot 12 (750 Series). <span class="Apple-style-span" style="font-weight: normal;">This tasted like liquid raison juice. It was overly sweet although I don't believe I've had many Quadrupels. I would not get it again but it was worth trying.</span></span></span></span></div></div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-5903054033200222372008-08-21T17:24:00.003-04:002009-05-04T22:44:18.318-04:00Batch #011 - Muniched Me in the Dunkel! Weizen<div>Recipe: Imperial Dunkel Weizen</div><div>Style: 15B-German Wheat/Rye Beer-Dunkelweizen</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.00 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 2.25 US gals</div><div>Volume At Pitching: 5.25 US gals</div><div>Final Batch Volume: 5.00 US gals</div><div>Expected Pre-Boil Gravity: 1.026 SG</div><div>Expected OG: 1.070 SG</div><div>Expected FG: 1.017 SG</div><div>Expected ABV: 7.0 %</div><div>Expected ABW: 5.5 %</div><div>Expected IBU (using Tinseth): 9.6</div><div>Expected Color: 17.1 SRM</div><div>Apparent Attenuation: 74.0 %</div><div>Mash Efficiency: 75.0 %</div><div>Boil Duration: 90.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>German Munich Malt 3.00 lb (27.6 %) In Mash/Steeped</div><div>Belgian Special B 0.38 lb (3.4 %) In Mash/Steeped</div><div>US Caramel 40L Malt 0.38 lb (3.4 %) In Mash/Steeped</div><div>German Carafa III 0.12 lb (1.1 %) In Mash/Steeped</div><div>Extract - Wheat Liquid Malt Extract 7.00 lb (64.4 %) Start Of Boil</div><div><br /></div><div>Hops</div><div>German Hallertauer Mittlefruh (4.4 % alpha) 1.00 oz Bagged Whole Hops used First Wort Hopped</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.05 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP300-Hefeweizen Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (67C/152F)</div><div>Step: Rest at 153 degF for 60 mins</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com0tag:blogger.com,1999:blog-1948472372192819621.post-21949713915536881472008-08-21T17:08:00.002-04:002009-05-04T22:45:37.790-04:00Batch #010 - Strict Observance Tripel (20 Pints Series)<div>Recipe: Strict Observance Tripel</div><div>Style: 18D-Belgian Strong Ale-Belgian Golden Strong Ale</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 3.75 US gals</div><div>Wort Volume After Boil: 3.25 US gals</div><div>Volume Transferred: 3.00 US gals</div><div>Water Added: 0.00 US gals</div><div>Volume At Pitching: 3.00 US gals</div><div>Final Batch Volume: 2.50 US gals</div><div>Expected Pre-Boil Gravity: 1.023 SG</div><div>Expected OG: 1.082 SG</div><div>Expected FG: 1.010 SG</div><div>Expected ABV: 9.8 %</div><div>Expected ABW: 7.7 %</div><div>Expected IBU (using Tinseth): 16.1</div><div>Expected Color: 4.0 SRM</div><div>Apparent Attenuation: 87.6 %</div><div>Mash Efficiency: 75.0 %</div><div>Boil Duration: 90.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>German Pilsner Malt 3.00 lb (39.1 %) In Mash/Steeped</div><div>Belgian Aromatic Malt 0.12 lb (1.6 %) In Mash/Steeped</div><div>Extract - Pilsen Light Liquid Extract 3.30 lb (43.0 %) Start Of Boil</div><div>Sugar - White Sugar/Sucrose 1.25 lb (16.3 %) Start Of Boil</div><div><br /></div><div>Hops</div><div>Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End</div><div>Czech Saaz (3.0 % alpha) 0.25 oz Bagged Whole Hops used 10 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Irish Moss 0.02 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP530-Abbey Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (65C/149F)</div><div>Step: Rest at 149 degF for 60 mins</div><div><br /></div><div>Recipe Notes</div><div>Slowly raise temp to 70F during fermentation.</div><br />This was my first 2.5 gallon trial and my first Belgian Tripel. Both of which were exciting and educational. I used my glass carboy for this one and placed it into a rubbermaid container. I filled this container with water and placed gallon bags of ice blocks into it to keep the temperature down. As the fermentation progressed, I waited longer and longer to replace the ice blocks. This kept the temperature fairly consistent and allowed it to rise from 64 to 70 F. After 8 days, I needed my Hydrometer which was still in the carboy. I tried fishing it out but instead racked the beer to my bottling bucket. The next day I decided to go ahead and bottle anyway. <br /><br />Initially I was concerned that these bottles would blow up as I can see about a 1/4 inch layer of sediment. I am positive that fermentation was complete but we will see!T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com1tag:blogger.com,1999:blog-1948472372192819621.post-81200053055344307752008-07-10T20:41:00.001-04:002009-05-04T22:46:28.726-04:00Batch #009 - Emily's Black Cherry Wheat<div>Recipe: Emily's Black Cherry Wheat</div><div>Style: 20-Fruit Beer</div><div><br /></div><div>Recipe Overview</div><div> </div><div>Wort Volume Before Boil: 4.00 US gals</div><div>Wort Volume After Boil: 3.50 US gals</div><div>Volume Transferred: 3.50 US gals</div><div>Water Added: 1.78 US gals</div><div>Volume At Pitching: 5.28 US gals</div><div>Final Batch Volume: 5.02 US gals</div><div>Expected Pre-Boil Gravity: 1.023 SG</div><div>Expected OG: 1.052 SG</div><div>Expected FG: 1.014 SG</div><div>Expected ABV: 5.0 %</div><div>Expected ABW: 3.9 %</div><div>Expected IBU (using Tinseth): 12.6</div><div>Expected Color: 5.7 SRM</div><div>Apparent Attenuation: 72.5 %</div><div>Mash Efficiency: 75.0 %</div><div>Boil Duration: 60.0 mins</div><div>Fermentation Temperature: 64 degF</div><div><br /></div><div>Fermentables</div><div>US White Wheat Malt 1.75 lb (16.3 %) In Mash/Steeped</div><div>US 2-Row Malt 1.25 lb (11.6 %) In Mash/Steeped</div><div>US Caramel 40L Malt 0.25 lb (2.3 %) In Mash/Steeped</div><div>Extract - Wheat Liquid Malt Extract 4.50 lb (41.9 %) Start Of Boil</div><div>Cherry Puree 3.00 lb (27.9 %) End Of Boil</div><div><br /></div><div>Hops</div><div>US Ahtanum (5.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End</div><div>US Ahtanum (5.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End</div><div><br /></div><div>Other Ingredients</div><div>Cherry Concentrate 48.00 oz used In Mash</div><div>Cherry Extract 1.00 oz used In Mash</div><div>Irish Moss 0.02 oz used In Mash</div><div><br /></div><div>Yeast: White Labs WLP320-American Hefeweizen Ale</div><div><br /></div><div>Mash Schedule</div><div>Mash Type: Extract with Mini-mash</div><div>Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out</div><div>Step: Rest at 154 degF for 60 mins</div><div>Step: Raise to and Mash out at 171 degF for 10 mins</div><div><br /></div><div>Recipe Notes</div><div>Transfer after initial 3 days to secondary. Add fruit to secondary. Add flavoring during bottling.</div>T. J. Stockinghttp://www.blogger.com/profile/08527049086928412791noreply@blogger.com2