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.

11.11.2009

Batch #028 Indian Brown Ale (Extreme Brewing)

Recipe: Indian Brown Ale (Extreme Brewing)
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: 1.027 SG
Expected OG: 1.069 SG
Expected FG: 1.018 SG
Expected ABV: 6.8 %
Expected ABW: 5.3 %
Expected IBU (using Tinseth): 47.1
Expected Color: 22.9 SRM
Apparent Attenuation: 73.2 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 2.50 lb (22.0 %) In Mash/Steeped
UK Amber Malt 0.63 lb (5.5 %) In Mash/Steeped
US Caramel 60L Malt 0.63 lb (5.5 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (4.4 %) In Mash/Steeped
US Roasted Barley 0.13 lb (1.1 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 3.00 lb (26.4 %) Start Of Boil
Extract - Light Liquid Malt Extract 3.50 lb (30.8 %) End Of Boil
Sugar - Turbinado 0.50 lb (4.4 %) End Of Boil

Hops
US Warrior (15.8 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
US Vanguard (4.4 % alpha) 1.00 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast: Wyeast 1187-Ringwood 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

10.27.2009

Batch #027 Harvest Funk

Recipe: Harvest Funk
Style: 0- No Style Chosen

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: 1.00 US gals
Volume At Pitching: 4.00 US gals
Final Batch Volume: 4.00 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.082 SG
Expected FG: 1.019 SG
Expected ABV: 8.4 %
Expected ABW: 6.5 %
Expected IBU (using Tinseth): 41.8
Expected Color: 5.6 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 2.00 lb (20.0 %) In Mash/Steeped
US Red Wheat Malt 1.00 lb (10.0 %) In Mash/Steeped
US Flaked Rice 0.50 lb (5.0 %) In Mash/Steeped
US Flaked Corn/Maize 0.50 lb (5.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 6.00 lb (60.0 %) End Of Boil

Hops
US Warrior (15.5 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End
US Vanguard (5.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast: DCL US-05 (formerly US-56) SafAle

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

Recipe Notes

10.07.2009

Batch #026 Raison D'Etre (Extreme Brewing)

Recipe: Raison D'etre (Extreme Brewing)
Style: 0- No Style Chosen

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: 1.027 SG
Expected OG: 1.078 SG
Expected FG: 1.012 SG
Expected ABV: 8.8 %
Expected ABW: 6.9 %
Expected IBU (using Tinseth): 21.7
Expected Color: 19.0 SRM
Apparent Attenuation: 83.3 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 3.50 lb (27.5 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (3.9 %) In Mash/Steeped
US Caramel 60L Malt 0.25 lb (2.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) Start Of Boil
Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) End Of Boil
Sugar - Candi Sugar Pale 0.50 lb (3.9 %) End Of Boil

Hops
US Warrior (15.8 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End
US Vanguard (4.4 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients
Raisins 6.00 oz used In Boil

Yeast: White Labs WLP550-Belgian 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
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.

7.07.2009

Batch #025 Strict Observance Tripel

Recipe: Strict Observance Tripel (Brewing Classic Styles) w/ Belgian Candy Sugar
Style: 18C-Belgian Strong Ale-Belgian Tripel

Recipe Overview
Wort Volume Before Boil: 3.75 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.00 US gals
Final Batch Volume: 2.75 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.082 SG
Expected FG: 1.012 SG
Expected ABV: 9.3 %
Expected ABW: 7.3 %
Expected IBU (using Tinseth): 23.3
Expected Color: 5.2 SRM
Apparent Attenuation: 84.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
Belgian Pilsen Malt 4.00 lb (49.2 %) In Mash/Steeped
Belgian Aromatic Malt 0.12 lb (1.5 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 3.00 lb (36.9 %) End Of Boil
Sugar - Candi Sugar Pale 1.00 lb (12.3 %) End Of Boil

Hops
Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins

Recipe Notes
Slowly raise temp to 70F during fermentation.

6.28.2009

Batch #024 Belgian Blonde

Recipe: Belgian Pale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview
Wort Volume Before Boil: 3.00 US gals
Wort Volume After Boil: 2.25 US gals
Volume Transferred: 2.00 US gals
Water Added: 0.50 US gals
Volume At Pitching: 2.50 US gals
Final Batch Volume: 2.25 US gals
Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.045 SG
Expected FG: 1.010 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 24.3
Expected Color: 7.3 SRM
Apparent Attenuation: 77.4 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
Belgian Pilsen Malt 4.00 lb (80.0 %) In Mash/Steeped
Belgian Biscuit Malt 1.00 lb (20.0 %) In Mash/Steeped

Hops
UK Golding (5.0 % alpha) 0.40 oz Bagged Pellet Hops used 60 Min From End
Czech Saaz (3.7 % alpha) 0.60 oz Bagged Pellet Hops used 30 Min From End

Other Ingredients

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: No Chosen Schedule

Recipe Notes

5.20.2009

Batch #023 Lazy Summer Ale II

Recipe: Lazy Summer Ale II (Sam Adam's Summer Ale Clone)
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: 3.25 US gals
Volume Transferred: 3.25 US gals
Water Added: 2.00 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.010 SG
Expected OG: 1.054 SG
Expected FG: 1.014 SG
Expected ABV: 5.3 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 24.8
Expected Color: 4.8 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US White Wheat Malt 1.00 lb (12.5 %) In Mash/Steeped
German Caramel Pils 0.50 lb (6.3 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 3.25 lb (40.6 %) Start Of Boil
Extract - Light Liquid Malt Extract 3.25 lb (40.6 %) End Of Boil

Hops
German Tettnang (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
German Tettnang (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End
German Tettnang (4.5 % alpha) 0.40 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Lemon Zest 1.00 oz used In Boil
Yeast Nutrient 0.20 oz used In Boil
Irish Moss 0.05 oz used In Boil (Last 5 Minutes)
Seeds of Paradise 2 grams used In Boil (Last 5 Minutes)

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

Recipe Notes
Used zest from 3 lemons. Cracked Grains of Paradise using peppermill.

5.10.2009

Batch #022 Dry Irish Stout (Guinness Clone)

Recipe: Guiness Dry Stout Extract
Style: 13A-Stout-Dry Stout

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: 1.005 SG
Expected OG: 1.042 SG
Expected FG: 1.010 SG
Expected ABV: 4.2 %
Expected ABW: 3.3 %
Expected IBU (using Tinseth): 24.6
Expected Color: 36.5 SRM
Apparent Attenuation: 75.8 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
UK Roasted Barley 0.88 lb (13.8 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.50 lb (86.2 %) Start Of Boil

Hops
UK Golding (5.0 % alpha) 1.67 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Irish Moss 0.20 oz used In Mash

Yeast: White Labs WLP004-Irish Ale

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


4.20.2009

Batch #021 Rye Pale Ale

Recipe: Risque Rye Pale Ale
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview
 
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.20 US gals
Water Added: 2.30 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.066 SG
Expected FG: 1.016 SG
Expected ABV: 6.7 %
Expected ABW: 5.2 %
Expected IBU (using Tinseth): 47.3
Expected Color: 7.4 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US 2-Row Malt 2.00 lb (17.2 %) In Mash/Steeped
US Rye Malt 2.00 lb (17.2 %) In Mash/Steeped
US Caramel 20L Malt 1.00 lb (8.6 %) In Mash/Steeped
Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil
Extract - Golden Light Liquid Extract 3.30 lb (28.4 %) End Of Boil

Hops
US Magnum (16.0 % alpha) 0.65 oz Bagged Whole Hops used 60 Min From End
US Cascade (6.1 % alpha) 0.70 oz Bagged Pellet Hops used 30 Min From End
Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End
Czech Saaz (6.1 % alpha) 1.00 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients
Yeast Nutrient 0.20 oz used In Boil
Irish Moss 0.05 oz used In Boil

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (64C/147F)
Step: Rest at 147 degF for 60 mins


2.28.2009

Batch #020 Imperial Belgian Wit

Recipe: Imperial Belgian White Beer (Austin Home Brew)
Style: 16A-Belgian And French Ale-Witbier

Recipe Overview
 
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.75 US gals
Volume Transferred: 3.75 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.75 US gals
Final Batch Volume: 3.25 US gals
Expected Pre-Boil Gravity: 1.018 SG
Expected OG: 1.075 SG
Expected FG: 1.014 SG
Expected ABV: 8.2 %
Expected ABW: 6.4 %
Expected IBU (using Tinseth): 16.1
Expected Color: 5.5 SRM
Apparent Attenuation: 79.9 %
Mash Efficiency: 70.0 %
Boil Duration: 30.0 mins
Fermentation Temperature: 72 degF

Fermentables
Belgian Pilsen Malt 1.25 lb (15.2 %) In Mash/Steeped
US White Wheat Malt 1.00 lb (12.1 %) In Mash/Steeped
US Flaked Wheat 0.50 lb (6.1 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 3.00 lb (36.4 %) End Of Boil
Extract - Wheat Liquid Malt Extract 2.00 lb (24.2 %) End Of Boil
Sugar - White Sugar/Sucrose 0.50 lb (6.1 %) End Of Boil

Hops
US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 30 Min From End
US Cascade (5.4 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
Coriander Seed 0.50 oz used In Boil
Orange Peel, Bitter 0.50 oz used In Boil

Yeast: White Labs WLP400-Belgian Wit 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
Add coriander and orange peel with 15 minutes remaining in the boil.

2.10.2009

Batch #019 Peanut Butter Robust Porter

Recipe: Robust Peanut Butter Porter (Austin Home Brew)
Style: 12B-Porter-Robust Porter

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: 1.051 SG
Expected FG: 1.014 SG
Expected ABV: 4.9 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 37.1
Expected Color: 32.4 SRM
Apparent Attenuation: 72.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US 2-Row Malt 2.00 lb (22.9 %) In Mash/Steeped
US Caramel 60L Malt 0.50 lb (5.7 %) In Mash/Steeped
Belgian Special B 0.50 lb (5.7 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (5.7 %) In Mash/Steeped
US Black Malt 0.25 lb (2.9 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 5.00 lb (57.1 %) End Of Boil

Hops
US Centennial (7.7 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 15 Min From End
US Willamette (4.5 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
Powered Peanut Butter 12.00 oz used In Boil
Irish Moss 0.20 oz used In Boil

Yeast: White Labs WLP023-Burton 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
Add the peanut butter during the last 15 minutes

1.26.2009

Batch #018 Dunkelweizen

Recipe: Bavarian Dunkelweizen (Austin Home Brew)
Style: 15B-German Wheat/Rye Beer-Dunkelweizen

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: 1.051 SG
Expected FG: 1.013 SG
Expected ABV: 5.0 %
Expected ABW: 4.0 %
Expected IBU (using Tinseth): 10.4
Expected Color: 13.5 SRM
Apparent Attenuation: 73.9 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
German Munich Malt 1.25 lb (14.5 %) In Mash/Steeped
German Pilsner Malt 1.25 lb (14.5 %) In Mash/Steeped
German CaraMunich I 0.50 lb (5.8 %) In Mash/Steeped
Belgian Special B 0.25 lb (2.9 %) In Mash/Steeped
German Caramel Wheat Malt 0.25 lb (2.9 %) In Mash/Steeped
Belgian Chocolate Malt 0.12 lb (1.4 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 3.00 lb (34.8 %) End Of Boil
Extract - Wheat Liquid Malt Extract 2.00 lb (23.2 %) End Of Boil

Hops
German Spalt Select (2.6 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Irish Moss 0.20 oz used In Boil

Yeast: White Labs WLP300-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

12.02.2008

Batch #017 Honey Brown Ale

Recipe: Honey Brown Ale
Style: 10B-American Ale-American Amber 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: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.043 SG
Expected FG: 1.011 SG
Expected ABV: 4.3 %
Expected ABW: 3.4 %
Expected IBU (using Tinseth): 30.5
Expected Color: 9.8 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US 2-Row Malt 2.00 lb (27.4 %) In Mash/Steeped
US Carapils Malt 1.00 lb (13.7 %) In Mash/Steeped
US Honey Malt 1.00 lb (13.7 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 3.30 lb (45.2 %) End Of Boil

Hops
US Magnum (13.0 % alpha) 0.50 oz Bagged Whole Hops used 60 Min From End
US Centennial (8.0 % alpha) 0.40 oz Bagged Pellet Hops used 15 Min From End
US Cascade (6.1 % alpha) 0.45 oz Bagged Pellet Hops used At turn off

Other Ingredients

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins

11.10.2008

Batch #016 Pale Ale

Recipe: Pale Ale (Brewing Classic Styles)
Style: 10A-American Ale-American Pale 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: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.055 SG
Expected FG: 1.013 SG
Expected ABV: 5.7 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 40.9
Expected Color: 7.0 SRM
Apparent Attenuation: 76.4 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 2.00 lb (22.2 %) In Mash/Steeped
US Munich 10L Malt 0.75 lb (8.3 %) In Mash/Steeped
US Victory Malt 0.75 lb (8.3 %) In Mash/Steeped
UK Wheat Malt 0.50 lb (5.6 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil

Hops
US Horizon (13.0 % alpha) 0.66 oz Bagged Pellet Hops used 60 Min From End
US Cascade (6.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End
US Centennial (9.0 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End
US Cascade (6.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off
US Centennial (9.0 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients
Yeast Nutrient 0.20 oz used In Mash
Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP001-California Ale

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

10.23.2008

Batch #015 Nutcastle - Northern Brown Ale

Recipe: Nutcastle (Brewing Classic Styles)
Style: 11C-English Brown Ale-Northern English 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: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.055 SG
Expected FG: 1.015 SG
Expected ABV: 5.2 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 29.7
Expected Color: 14.5 SRM
Apparent Attenuation: 71.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 2.00 lb (22.2 %) In Mash/Steeped
US Special Roast Malt 0.75 lb (8.3 %) In Mash/Steeped
US Victory Malt 0.50 lb (5.6 %) In Mash/Steeped
US Caramel 40L Malt 0.50 lb (5.6 %) In Mash/Steeped
UK Pale Chocolate Malt 0.25 lb (2.8 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (55.6 %) End Of Boil

Hops
UK Golding (5.0 % alpha) 1.34 oz Bagged Pellet Hops used 60 Min From End
UK Golding (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
Yeast Nutrient 0.20 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

Batch #014 Oatmeal Stout

Recipe: Oatmeal Stout (Brewing Classic Styles)
Style: 13C-Stout-Oatmeal Stout

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: 1.034 SG
Expected OG: 1.052 SG
Expected FG: 1.017 SG
Expected ABV: 4.6 %
Expected ABW: 3.6 %
Expected IBU (using Tinseth): 36.4
Expected Color: 32.6 SRM
Apparent Attenuation: 66.5 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF

Fermentables
US 2-Row Malt 2.00 lb (21.1 %) In Mash/Steeped
US Flaked Oats 1.00 lb (10.5 %) In Mash/Steeped
US Chocolate Malt 0.75 lb (7.9 %) In Mash/Steeped
US Victory Malt 0.75 lb (7.9 %) In Mash/Steeped
US Caramel 80L Malt 0.50 lb (5.3 %) In Mash/Steeped
US Roasted Barley 0.50 lb (5.3 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 4.00 lb (42.1 %) End Of Boil

Hops
UK Golding (5.0 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Yeast Nutrient 0.20 oz used In Mash
Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP002-English Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins

10.07.2008

Current Brewery Setup

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. 

Mashing

  • 2 Gallon Rubbermaid Cooler retrofitted with 3/8" brass valve (to avoid having to hold the spout open during runoff)
  • 9" Vegetable Steamer insert acting as false bottom (works great, easy to clean)
  • 2 Gallon 18/10 Stainless Steel pot for strike water
  • Taylor digital read probe thermometer
  • Digital read scale for measuring grain, hops, irish moss, priming sugar, etc.

Boiling
  • 22qt 18/10 Stainless Steel Brew Kettle (able to boil 4 gallons without worrying about boil over)
  • 24" Brewer's Spoon (Plastic)
  • 25' Wort Chiller with indoor faucet attachment

Fermentation
  • 6 Gallon Better Bottle ported with valve
  • 5/8" tubing connected to top of a 5 gallon water bottle as a blow off tube
  • Traditional 3-Piece airlock to replace blow off tube
  • 1/2" tubing used to rack from Primary to Bottling Bucket

Bottling
  • 7 gallon plastic bucket with the hole for the spigot dropped 1" to allow more beer to be bottled without tilting
  • Bottle filler attachment using 1" of 3/8" tubing to prevent having to hold the bottle filler
  • 90 bottle bottle-tree (a must have!)
  • Sanitizer Injector (makes sanitizing extremely simple)
  • "Emily"style capper

10.01.2008

Batch #012 Ditzy Blonde Ale

Recipe: Ditzy Blonde Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview
 
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 2.75 US gals
Water Added: 2.00 US gals
Volume At Pitching: 4.75 US gals
Final Batch Volume: 4.50 US gals
Expected Pre-Boil Gravity: 1.022 SG
Expected OG: 1.039 SG
Expected FG: 1.009 SG
Expected ABV: 3.8 %
Expected ABW: 3.0 %
Expected IBU (using Tinseth): 15.6
Expected Color: 5.6 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 44.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
German Pilsner Malt 4.50 lb (53.7 %) In Mash/Steeped
Belgian Aromatic Malt 0.87 lb (10.4 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 3.00 lb (35.8 %) Start Of Boil

Hops
German Hallertauer Mittlefruh (5.0 % alpha) 0.90 oz Bagged Whole Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.65 oz Bagged Whole Hops used 10 Min From End

Other Ingredients
Yeast Nutrient 0.50 oz used In Mash
Irish Moss 0.20 oz used In Mash

Yeast: DCL US-05 (formerly US-56) SafAle

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

Batch #013 Unlucky Number 13 - Double IPA

My Stone Ruination Clone from Zymurgy:

Recipe: Stone Ruination Clone
Style: 14C-India Pale Ale(IPA)-Imperial 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: 2.67 US gals
Volume At Pitching: 5.67 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.018 SG
Expected OG: 1.083 SG
Expected FG: 1.020 SG
Expected ABV: 8.6 %
Expected ABW: 6.7 %
Expected IBU (using Tinseth): 110.7
Expected Color: 9.6 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US Caramel 40L Malt 1.00 lb (7.5 %) In Mash/Steeped
US Munich 10L Malt 1.00 lb (7.5 %) In Mash/Steeped
US Carapils Malt 1.00 lb (7.5 %) In Mash/Steeped
Extract - Light Dried Malt Extract 2.25 lb (17.0 %) Start Of Boil
Extract - Light Liquid Malt Extract 8.00 lb (60.4 %) End Of Boil

Hops
US Chinook (11.2 % alpha) 2.20 oz Bagged Pellet Hops used 60 Min From End
US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End
US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 10 Min From End
US Centennial (8.0 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End
US Centennial (8.0 % alpha) 2.00 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients
Irish Moss 0.20 oz used In Boil
Yeast Nutrient 0.20 oz used In Boil

Yeast: DCL US-05 (formerly US-56) SafAle

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

Recipe Notes
Source:  (Zymurgy 07/2008-08/2008)




8.31.2008

Sunset Grill, Boston, MA - 8.30.2008

Visited Sunset Grill (www.allstonsfinest.com) with Emily and her roommate Dyan. I was able to try the following beers:

Ommegang Rouge (Flanders Style Sour Ale)
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.  

Sierra Nevada Tourpedo (Pale Ale)
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.

Hacker Pschorr Dunkel Weizen
I could barely detect any clove or banana type flavors in this one.  Huge amounts of malt.  Very drinkable.

Afterword, we visited a local beverage store and Emily picked me up a bottle of
Southampton's Abbot 12 (750 Series).  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.

8.21.2008

Batch #011 - Muniched Me in the Dunkel! Weizen

Recipe: Imperial Dunkel Weizen
Style: 15B-German Wheat/Rye Beer-Dunkelweizen

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: 1.026 SG
Expected OG: 1.070 SG
Expected FG: 1.017 SG
Expected ABV: 7.0 %
Expected ABW: 5.5 %
Expected IBU (using Tinseth): 9.6
Expected Color: 17.1 SRM
Apparent Attenuation: 74.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
German Munich Malt 3.00 lb (27.6 %) In Mash/Steeped
Belgian Special B 0.38 lb (3.4 %) In Mash/Steeped
US Caramel 40L Malt 0.38 lb (3.4 %) In Mash/Steeped
German Carafa III 0.12 lb (1.1 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 7.00 lb (64.4 %) Start Of Boil

Hops
German Hallertauer Mittlefruh (4.4 % alpha) 1.00 oz Bagged Whole Hops used First Wort Hopped

Other Ingredients
Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP300-Hefeweizen Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins

Batch #010 - Strict Observance Tripel (20 Pints Series)

Recipe: Strict Observance Tripel
Style: 18D-Belgian Strong Ale-Belgian Golden Strong Ale

Recipe Overview
 
Wort Volume Before Boil: 3.75 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.00 US gals
Final Batch Volume: 2.50 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.082 SG
Expected FG: 1.010 SG
Expected ABV: 9.8 %
Expected ABW: 7.7 %
Expected IBU (using Tinseth): 16.1
Expected Color: 4.0 SRM
Apparent Attenuation: 87.6 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
German Pilsner Malt 3.00 lb (39.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.12 lb (1.6 %) In Mash/Steeped
Extract - Pilsen Light Liquid Extract 3.30 lb (43.0 %) Start Of Boil
Sugar - White Sugar/Sucrose 1.25 lb (16.3 %) Start Of Boil

Hops
Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.25 oz Bagged Whole Hops used 10 Min From End

Other Ingredients
Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins

Recipe Notes
Slowly raise temp to 70F during fermentation.

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.

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!

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

6.24.2008

Batch #007 - Saison You Up!

Recipe: Saison You Up!
Style: 16C-Belgian And French Ale-Saison

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: 1.056 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 13.3
Expected Color: 7.7 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
Belgian Pale Malt 2.50 lb (28.4 %) In Mash/Steeped
Belgian Caramel Vienna Malt 0.25 lb (2.8 %) In Mash/Steeped
Belgian Chocolate Malt 0.06 lb (0.7 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (56.7 %) Start Of Boil
Extract - Wheat Liquid Malt Extract 1.00 lb (11.3 %) Start Of Boil

Hops
French Strisselspalter (2.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Orange Zest 1.00 oz used In Mash
Grapefruit Zest 0.25 oz used In Mash
Irish Moss 0.05 oz used In Mash
Coriander Seed 0.50 oz used In Boil
Seeds of Paradise 0.02 oz used In Boil

Yeast: White Labs WLP568-Belgian Style Saison Ale Yeast Blend

Mash Schedule
Mash Type: Extract with Steeped Grains
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

6.05.2008

Batch #006 - Crisp Rye Ale - Austin Homebrew

Recipe: Crisp Rye Ale (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: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.062 SG
Expected FG: 1.017 SG
Expected ABV: 6.1 %
Expected ABW: 4.8 %
Expected IBU (using Tinseth): 26.4
Expected Color: 5.1 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
German Rye Malt 2.00 lb (21.1 %) In Mash/Steeped
US 2-Row Malt 1.00 lb (10.5 %) In Mash/Steeped
German Munich Malt 0.50 lb (5.3 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 6.00 lb (63.2 %) Start Of Boil

Hops
US Mount Hood (5.2 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End
German Hallertauer Hersbrucker (1.5 % alpha) 1.00 oz Bagged Pellet Hops used 5 Min From End
UK Golding (5.0 % alpha) 1.75 oz Bagged Pellet Hops used Dry-Hopped
German Perle (8.2 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped
US Ahtanum (5.5 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients
Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP008-East Coast Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

This is the Crisp Rye Ale kit from Austin Homebrew except I dry hopped it. The beer was really bitter during racking to the secondary and it made me nervous. I figured throwing in some hops for aroma would balance it out. It came out tasting amazing.

5.11.2008

Batch #005 - Sierra Nevada Clone - Austin Homebrew

Recipe: Sierra Nevada Pale Ale Clone (Austin Home Brew)
Style: 10A-American Ale-American Pale 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: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.003 SG
Expected OG: 1.060 SG
Expected FG: 1.014 SG
Expected ABV: 6.2 %
Expected ABW: 4.8 %
Expected IBU (using Tinseth): 38.3
Expected Color: 4.7 SRM
Apparent Attenuation: 76.5 %
Mash Efficiency: 70.0 %
Boil Duration: 80.0 mins
Fermentation Temperature: 70 degF

Fermentables
US Carapils Malt 0.50 lb (5.9 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 8.00 lb (94.1 %) Start Of Boil

Hops
US Nugget (13.0 % alpha) 1.00 oz Bagged Pellet Hops used 60 Min From End
German Perle (8.2 % alpha) 0.50 oz Bagged Pellet Hops used 15 Min From End
US Ahtanum (5.5 % alpha) 1.00 oz Bagged Pellet Hops used At turn off
US Ahtanum (5.5 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients
Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP001-California Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

4.24.2008

Batch #004 - Lazy Summer Ale - Sam Adams Summer Ale Clone

Recipe: Lazy Summer Ale (Sam Adam's Summer Ale Clone)
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: 1.011 SG
Expected OG: 1.055 SG
Expected FG: 1.015 SG
Expected ABV: 5.4 %
Expected ABW: 4.2 %
Expected IBU (using Tinseth): 10.6
Expected Color: 4.9 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US White Wheat Malt 1.00 lb (12.3 %) In Mash/Steeped
German Caramel Pils 0.50 lb (6.2 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 3.30 lb (40.7 %) Start Of Boil
Extract - Light Liquid Malt Extract 3.30 lb (40.7 %) Start Of Boil

Hops
German Tettnang (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 40 Min From End
German Tettnang (4.5 % alpha) 0.50 oz Bagged Pellet Hops used At turn off

Other Ingredients
Lemon Zest 0.50 oz used In Boil
Irish Moss 0.05 oz used In Boil
Seeds of Paradise 0.02 oz used In Boil

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

3.26.2008

Batch #003 - Liquid Dessert - Recipe from Hennessy Homebrew

Recipe: Liquid Dessert
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: 1.013 SG
Expected OG: 1.056 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 18.4
Expected Color: 40.2 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 70 degF

Fermentables
German Carafa II 0.75 lb (8.7 %) In Mash/Steeped
US Caramel 60L Malt 0.50 lb (5.8 %) In Mash/Steeped
US Chocolate Malt 0.38 lb (4.4 %) In Mash/Steeped
German Chocolate Wheat Malt 0.38 lb (4.4 %) In Mash/Steeped
Extract - Pilsen Light Liquid Extract 6.60 lb (76.7 %) Start Of Boil

Hops
US Willamette (3.5 % alpha) 1.20 oz Bagged Pellet Hops used 60 Min From End
US Willamette (3.5 % alpha) 0.80 oz Bagged Pellet Hops used 35 Min From End
UK Golding (4.2 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Irish Moss 0.05 oz used In Mash
Cocoa Beans (Raw) 4.00 oz used In Fermenter
Vanilla Beans 1.00 oz used In Fermenter

Yeast: Danstar-Nottingham

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

Recipe Notes
Soak cocoa bean in water, roast @ 300F for 30-40 min, pulverize, soak in 100 Proof vodka for 3 hrs then dump into secondary during transfer.  The day before bottling, scrape and soak two vanilla beans in 100 Proof vodka for 3 hrs then dump into secondary

11.24.2007

Batch #002 - IPA - Hammersmith Homebrew Kit

Recipe: Hennessy India Pale Ale
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview
 
Wort Volume Before Boil: 1.50 US gals
Wort Volume After Boil: 1.00 US gals
Volume Transferred: 1.00 US gals
Water Added: 4.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.025 SG
Expected OG: 1.057 SG
Expected FG: 1.015 SG
Expected ABV: 5.6 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 19.5
Expected Color: 24.6 SRM
Apparent Attenuation: 73.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
US Caramel 40L Malt 1.00 lb (12.3 %) In Mash/Steeped
US Roasted Barley 0.50 lb (6.2 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.60 lb (81.5 %) Start Of Boil

Hops
German Northern Brewer (8.7 % alpha) 1.50 oz Bagged Pellet Hops used 45 Min From End
German Hallertauer Hersbrucker (4.8 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End
German Hallertauer Hersbrucker (4.8 % alpha) 1.00 oz Bagged Pellet Hops used 15 Min From End
US Cascade (5.6 % alpha) 0.75 oz Bagged Pellet Hops used 15 Min From End

Other Ingredients

Yeast: Danstar-Windsor

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

Recipe Notes

9.06.2007

Batch #001 - Nut Brown Ale - True Brew

Recipe: True Brew Nut Brown Ale
Style: 11C-English Brown Ale-Northern English Brown Ale

Recipe Overview
 
Wort Volume Before Boil: 1.50 US gals
Wort Volume After Boil: 1.00 US gals
Volume Transferred: 1.00 US gals
Water Added: 4.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 4.50 US gals
Expected Pre-Boil Gravity: 1.010 SG
Expected OG: 1.059 SG
Expected FG: 1.010 SG
Expected ABV: 6.5 %
Expected ABW: 5.1 %
Expected IBU (using Tinseth): 0.2
Expected Color: 17.0 SRM
Apparent Attenuation: 82.4 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US Chocolate Malt 0.20 lb (2.9 %) In Mash/Steeped
US Caramel 90L Malt 0.20 lb (2.9 %) In Mash/Steeped
US Roasted Barley 0.20 lb (2.9 %) In Mash/Steeped
Extract - Light Dried Malt Extract 3.30 lb (47.8 %) Start Of Boil
Sugar - Demerara 1.00 lb (14.5 %) Start Of Boil
Extract - Sparkling Amber Dried Extract 1.00 lb (14.5 %) Start Of Boil
Extract - Light Dried Malt Extract 1.00 lb (14.5 %) Start Of Boil

Hops
UK Fuggle (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 1 Min From End

Other Ingredients

Yeast: Danstar-Nottingham

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

Recipe Notes


After initially pitching the yeast, it was found that the yeast was dead. After 45 hours of no activity, I visited Hennessy Home Brew again where the guy behind the counter gave me an 11g packet of Nottingham yeast. After pitching this, the wort started fermentation in almost 2 hours. I was concerned that too much contact with the air would spoil the beer. However, I was delighted to find that during bottling, the sample produced the quality I expected, with a rich malty flavor, a mild hop aroma, and a great nutty finish. I utilized a two stage fermentation which involved transferring the beer from the primary plastic fermentor into my glass carboy. Through each transfer, some beer was left behind, in an attempt to separate out all of the settled yeast and other inactive ingredients. I was able to produce 41 bottles out of this batch.