Friday, November 26, 2010

It's BREWDAY #011 - Deschutes Mirror Pond clonea picture for you


#011 CYBI Deschutes Mirror Pond
American Pale Ale


Type: All Grain
Date: 11/23/2010
Batch Size: 10.00 gal
Brewer: J
Boil Size: 9.73 galAsst Brewer: Can You Brew It
Boil Time: 90 minEquipment: J's (15 Gal) Single Tier
Taste Rating(out of 50): 0.0Brewhouse Efficiency: 70.00
Taste Notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
AmountItemType% or IBU
23.06 lbPale Malt (2 Row) (Klagas) (2.0 SRM)Grain87.95 %
1.76 lbCaramel/Crystal Malt - 75L (75.0 SRM)Grain6.73 %
1.00 lbBiscuit Malt (23.0 SRM)Grain3.81 %
0.40 lbCara-Pils/Dextrine (2.0 SRM)Grain1.51 %
38.60 gmCascade - Morebeer - 2010.09.23 [8.70 %] (85 min)Hops21.9 IBU
38.60 gmCascade - Morebeer - 2010.09.23 [8.70 %] (Dry Hop 3 days)Hops-
42.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (30 min)Hops12.1 IBU
56.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (5 min)Hops5.3 IBU
56.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (0 min)Hops-
24.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
2 PkgsLondon ESB Ale (Wyeast Labs #1968)Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.020 SGMeasured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.09 %Actual Alcohol by Vol: 7.59 %
Bitterness: 39.3 IBUCalories: 358 cal/pint
Est Color: 11.7 SRMColor:
Mash Profile
Mash Name: Single Infusion, Medium BodyTotal Grain Weight: 26.22 lb
Sparge Water: 0.54 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH
Single Infusion, Medium Body
Step TimeNameDescriptionStep Temp
60 minMash InAdd 39.33 qt of water at 158.3 F149.0 F
10 minMash OutAdd 12.00 qt of water and heat to 168.0 F over 2 min168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 21.7 PSICarbonation Used: -
Keg/Bottling Temperature: 60.1 FAge for: 28.0 days
Storage Temperature: 52.0 F 
-Sample for annual Hattaway xmas party
-Keg and carbonate
2010.12.05 @ 72°
-add dry hop addition
2010.12.04 @ 71
2010.12.03 @ 70°
2010.11.30 @ 69°
2010.11.29 @ 68°
2010.11.28 @ 67°
2010.11.27 @ 65°
-added starsan to airlock in smaller batch carboy after noticing no bubbles for 2 days (oops, not enough starsan) = issue resolved (cross fingers for no infections)
2010.11.25 @ 65°
-yeast pitched

I had difficulty with the new set up and I played with "ramping" the temp up with the new herms and ended up adding 2 hrs to the mash process. It started and sustained around 130° for two hours before I could get it to climb. I had issue with the grain bed becoming compacted I guess and the pumps couldn't get any wort moving. Next time rice hulls are a must but I am concerned about disturbing the bed during the process with the mash paddle. I think a msah tun snorkel might be a nice touch (j/k).

I'm adding 1lb of Bisuit to compensate for not being able to source "Great Western Pale ALE Malt"

Gypsum (a little bit hard) (I failed to add the Gypsum)
Aim for 1.013 "the dryer the better"
CYBI: (not cloned)
suggested fermentation temp 60-65F

This is based on the rebrew which was deemed "cloned."

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1053
42 IBU

90 min boil

5.23kg Pale Ale Malt
400g crystal 75
90g carapils

28g cascade 6%AA at 85m
28g cascade at 30m
28g cascade at 5m
28g cascade at 0
21g cascade dry hop


Mash at 149F

Add gypsum

Ferment at 65F, raising to 72F after 4 days

Discussion notes:
The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
Created with BeerSmith

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