BYOBKC: December 2010

Taste Notes:
2010.9.25_Great aroma, lacking the sweetness to balance the bittering hops but that was definitely due to the lack of OG points.
2010.10.01_Eudora hops were past their prime and you can tell. There is a distinct vegataley wilted hop flavor with this

Ingredients

Amount	Item	Type	% or IBU
13.50 lb	Maris Otter (Crisp) (4.0 SRM)	Grain	46.55 %
13.50 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	46.55 %
1.00 lb	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3.45 %
1.00 lb	Caravienne Malt (22.0 SRM)	Grain	3.45 %
14.17 gm	Columbus (Tomahawk) [14.20 %] (90 min)	Hops	13.7 IBU
56.70 gm	Centennial [9.00 %] (Dry Hop 7 days)	Hops	-
28.35 gm	Cascade [5.50 %] (90 min) (First Wort Hop)	Hops	11.7 IBU
14.17 gm	Centennial [9.20 %] (90 min)	Hops	8.9 IBU
42.52 gm	Warrior [15.40 %] (60 min)	Hops	44.6 IBU
14.17 gm	Centennial [9.20 %] (30 min)	Hops	4.5 IBU
14.17 gm	Columbus (Tomahawk) [14.20 %] (30 min)	Hops	7.0 IBU
14.17 gm	Columbus (Tomahawk) [14.20 %] (15 min)	Hops	3.7 IBU
14.17 gm	Centennial [9.20 %] (15 min)	Hops	2.4 IBU
14.17 gm	Centennial [9.20 %] (0 min)	Hops	-
14.17 gm	Columbus (Tomahawk) [14.20 %] (0 min)	Hops	-
56.70 gm	Cascade [6.00 %] (Dry Hop 7 days)	Hops	-
1 Pkgs	American Ale (Wyeast Labs #1056)	Yeast-Ale

Beer Profile

Est Original Gravity: 1.073 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.017 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 7.29 %

Actual Alcohol by Vol: 5.47 %

Bitterness: 96.4 IBU

Calories: 229 cal/pint

Est Color: 7.8 SRM

Color:

Color

Mash Profile

Mash Name: ** J's Mash **

Total Grain Weight: 29.00 lb

Sparge Water: 6.16 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

** J's Mash **
Step Time	Name	Description	Step Temp
90 min	Mash	Add 31.90 qt of water at 166.4 F	153.0 F
45 min	Sparge	Add 17.00 qt of water at 207.2 F	170.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 21.6 PSI

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 21.0 days

Storage Temperature: 52.0 F

Notes

One keg dry hopped with Cascade (Sweeter Tasing). One keg dry hopped with Centennial
*SG=1.050?
ran low on water for mash, make sure to fill HLT up all the way to achieve desired amoung for sparge and post clean-up
*2000ml water to 200g light DME with 1056, Starter boiled over and lost some volume (maybe 100-200ml)
*screwed up and forgot the warrior so the hop additions are as shown and not correct. Make sure to use original recipe next time.
*ran hot water but not boiling throught the chiller. next time make sure to sanitize chiller with boiling wort.

7:27pm 90 min addition
7:50 60 min addition
8:20 30 min addition
8:36 15 min addition, whirl floc
ran water with chiller on low and only chilled to 90°, sat overnight to chill in fridge, pitched next evening
10:17 done with clean-up for the night, finished in the AM

8/10/10_
Fermentation is going strong

8/14/10_11:30 pm
dry hopped 5 gal. carboy 3.4 oz of fresh hops from the hopyard (Mostly Nugget, the yard was pretty dried up) and 1.32 oz of centennial (aged and bought from guy going to Seattle). Will wait to dry hop the 6 gal because of the difference in fermentation activity.

8/15/10_5:45
still gradually raising temp. to 70° at this point.

8/16/10_1:15
Temp is 71° according to the 6 gal. temp strip, setpoint for controller is 70°. fermentation is slowing and I will add 2.25 oz cascade dryhop (leaf) within the hour. 11/07 cascade @ 6.6%AA makes me consider adding more hops from 3 oz bag. I will add the entire 3 oz. for dry hop to 6 gal.

8/19/10
Temp is 71°. Noticing a build up of white scale on the inside of the 5 gal carboy and lightly developing in the 6 gal so far. Fermentation is continueing with a bubble per sec at this point.

-Bacchus doesn't have Carared so I went with Crystal 20

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belgian wit recipe

http://pintofnoreturn.com/viewtopic.php?f=9&t=35

Garrison Witbier

Type: All Grain
Date: 2/23/2010
Batch Size: 11.00 gal

Ingredients

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 %
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 %
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 %
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 %
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 %
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 %
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 gm Chamomile (Boil 5.0 min) Misc
22.00 gm Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat

Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 %
Bitterness: 19.6 IBU Calories: 226 cal/pint
Est Color: 3.4 SRM Color: Color

Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb

Name Description Step Temp Step Time
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4

#009 Belgian Ginger Wit

#009 Ginger Wit

Witbier

Type: All Grain

Date: 4/17/2010

Batch Size: 10.00 gal

Brewer: Jeremiah

Boil Size: 13.20 gal

Asst Brewer: James

Boil Time: 90 min

Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Taste Rating(out of 50): 47.0

Brewhouse Efficiency: 72.00

Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.

Ingredients

Amount	Item	Type	% or IBU
13.00 lb	Pale Malt (2 Row) Bel (2.4 SRM)	Grain	59.87 %
8.50 lb	Malted White Wheat, Flaked (1.6 SRM)	Grain	39.14 %
0.22 lb	Acid Malt (3.0 SRM)	Grain	0.99 %
56.70 gm	Saaz [6.70 %] (75 min)	Hops	30.0 IBU
85.05 gm	Tettnang [4.70 %] (60 min)	Hops	31.6 IBU
1.73 oz	Coriander Seed (Boil 5.0 min)	Misc
1.73 oz	Orange Peel, Bitter (Boil 5.0 min)	Misc
4.00 oz	Ginger Root (Boil 2.0 min)	Misc
1 Pkgs	Belgian Ale (Wyeast Labs #1214)	Yeast-Ale
1 Pkgs	Belgian Witbier (Wyeast Labs #3944)	Yeast-Wheat

Beer Profile

Est Original Gravity: 1.057 SG

Measured Original Gravity: 1.049 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 5.53 %

Actual Alcohol by Vol: 4.69 %

Bitterness: 61.6 IBU

Calories: 218 cal/pint

Est Color: 4.2 SRM

Color:

Color

Mash Profile

Mash Name: ** J's Single Step Mash

Total Grain Weight: 21.72 lb

Sparge Water: 9.82 gal

Grain Temperature: 72.0 F

Sparge Temperature: 170.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

** J's Single Step Mash
Step Time	Name	Description	Step Temp
60 min	Mash In	Add 27.14 qt of water at 165.9 F	154.0 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: 21.6 PSI

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

SG=1.084 @ 74F
OG=? I don't think 1.049 is correct, I could feel this after 1 serving

future notes:
try adding ginger to secondary for more of a "hot ginger" taste
Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated.

Look for chamomile next time to add to the batch. And maybe seeds of paradise too.

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The Upgraded Brewery

During the mounting process one of the balancing pumps fell resulting in an unfortunate head breakage. I figured ebay was the place to go for my stainless upgrade from the CHUGGER people. I have noted a slower output rate from the stainless, but I am more comfortable pushing cold wort through it over the poly. It was a rough first brew day but I am sure with a few brewdays I will be running this thing like a well tuned machine (who are we kidding, every brewday is different and I still need to finish the gas rail before I can call this project complete).

Thanks Swagman for the nice metal work, I know stainless can be a pain from what I understand. (This guy also does tri-clamps if you are interested)

The Herms coil was bent using my hands, a 90° pipe bender, and my weber grill for as a heat source to keep the stainless malleable. I recommend Silicone kitchen mitts for handling the hot tubing. The compression fittings were a real pain to work with. I recommend slipping them on both ends before any bending. Once that stainless bends it's no longer a smooth circle and it can be a serious bugger to shove it together

As always, feel free to ask any questions. I will attempt to get you answers.

note: I also found a great deal on ebay for the 5/8" stainless compression fittings for the copper counterflow chiller from morebeer at a great deal. I've been following the lead from http://theelectricbrewery.com/ lately and found them extremely resourceful.