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

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
  

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)