Brewday #016 Belgian Golden Strong

Brewday #017 Flander's Red Base beer

10 gallons = 7.5 gallon yield,
OG = 1.033 unexplained poor efficiency aimed for 1.044
Brewdays requiring relocation of equipment to remote sites for me, will be in the history books from now on.

It's BREWDAY #011 - Deschutes Mirror Pond clone

-- Sent from my Palm Pre

#012 KBS Clone "Lumber Jack Stout"

#012 Zymurgy Kentucky Breakfast Stout
Imperial Stout


Type: All Grain
Date: 12/28/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 10.39 gal Asst Brewer: 2010 Zymurgy
Boil Time: 60 min Equipment: J's Single Tier Keg Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Maple Syrup?

Ingredients

Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 64.43 %
6.00 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 16.11 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 8.05 %
1.25 lb Chocolate Malt (Belgian) (350.0 SRM) Grain 3.36 %
1.25 lb Roasted Barley (450.0 SRM) Grain 3.36 %
1.00 lb Black Malt (Belgian Debittered) (500.0 SRM) Grain 2.68 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.01 %
3.00 oz Chinook - Niko - 2009 [10.20 %] (60 min) Hops 50.7 IBU
2.50 oz Willamette 2008 [5.30 %] (25 min) Hops 8.9 IBU
3.58 oz Willamette [5.00 %] (10 min) Hops 5.9 IBU
3.00 oz Cacao Nibs (Secondary 8.0 weeks) Misc
4.00 oz Coffee (Kona) Cold Brewed (Secondary 8.0 weeks) Misc
5.00 oz Chocolate Belgian Bittersweet (Boil 15.0 min) Misc
5.00 oz Oak French, Chips (Secondary 8.0 weeks) Misc
16.00 oz Bourbon (Secondary 8.0 weeks) Misc
12.00 gal Johnson County, KS Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 9.04 % Actual Alcohol by Vol: 9.05 %
Bitterness: 65.6 IBU Calories: 418 cal/pint
Est Color: 46.7 SRM Color: Color


Mash Profile

Mash Name: ** J's Mash ** Total Grain Weight: 37.25 lb
Sparge Water: 1.39 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
60 min Mash Add 13.97 gal of water at 165.1 F 155.0 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: 28.0 days
Storage Temperature: 57.0 F

Notes

Journal
2011.01.09_8pm
-racking,
2011.01.06_2pm
-no activity, checked FG and is fully attenuated @ 1.021, will get coffee, cold brew then add coffee, cocoa nibs, bourbon, and chips
2011.01.05_1pm
-temp @ 69
-attempting to finish the larger of the 2 carboys (minor activity)
2011.01.04_3:00 pm
-temp @ 67°
-appears that yeast has dropped
-added 5 oz. Jack Daniel smoker chips to 2 cups Jack Daniels No.7
2010.12.30
-temp @ 66°
-nice chocolate mouse cake on top
2010.12.29_1:30am
-Yeast Pitched
-temp @ 65°
2010.12.29_1:30pm
-Fermentation confirmed


ORIGINAL SOURCED from homebrewtalk.com:
I haver tried this one with not so great results. I was flipping through the new Zymurgy mag and came across the recipe given by Jeremy Kosmicki. While not the exact recipe, it should be close.

5 US Gallons

13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.50 lb 120L crystal malt

Hops

1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

American or California Ale yeast

Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
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#010 Big Deck IPA

#010 Big Deck IPA

Imperial IPA (based on HopWoo recipe)

 

Type: All Grain	Date: 9/7/2010
Batch Size: 11.00 gal	Brewer: Jeremiah
Boil Size: 14.40 gal	Asst Brewer: ZYMURGY SEPT/OCT 2010
Boil Time: 90 min	Equipment: JEREMIAH's BREWERY - 6 gallon batch
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
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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#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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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 gal	Asst Brewer: Can You Brew It
Boil Time: 90 min	Equipment: J's (15 Gal) Single Tier
Taste Rating(out of 50): 0.0	Brewhouse 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.
Ingredients
Amount Item Type % or IBU 23.06 lb Pale Malt (2 Row) (Klagas) (2.0 SRM) Grain 87.95 % 1.76 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 6.73 % 1.00 lb Biscuit Malt (23.0 SRM) Grain 3.81 % 0.40 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.51 % 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (85 min) Hops 21.9 IBU 38.60 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (Dry Hop 3 days) Hops - 42.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (30 min) Hops 12.1 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (5 min) Hops 5.3 IBU 56.00 gm Cascade - Morebeer - 2010.09.23 [8.70 %] (0 min) Hops - 24.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 2 Pkgs London 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 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.09 %	Actual Alcohol by Vol: 7.59 %
Bitterness: 39.3 IBU	Calories: 358 cal/pint
Est Color: 11.7 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 26.22 lb
Sparge Water: 0.54 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
Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 39.33 qt of water at 158.3 F 149.0 F 10 min Mash Out Add 12.00 qt of water and heat to 168.0 F over 2 min 168.0 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 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.1 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
2010.12.18 -Sample for annual Hattaway xmas party 2010.12.12 -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 WLP002 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.
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2010.02.07_OATMEAL STOUT TRANSFER

Transfered remaining 5 gallons from the demijon to Am. med. oak cubes which have been soaking in 12 oz Makers Mark for two weeks along with 4 oz. fair trade cocao nibs sourced from WHOLE FOODS (6oz @ $11)

Transfered 5 gallons from the demijon to French med. oak chips with 4 oz. morebeer.com cocao nibs

Although I was sanitizing and keeping stuff clean, I failed to sanitize the outside of the transfer tubing. Time will tell whether or not that little mistake is going to compromise these 10 gallons. Crossing my fingers. Other than that, the few bottles I pulled for samples have been very nice and I am looking fwd to tasting them

Brewday, batch #8 : Oak Aged Cocoa Nibbed Oatmeal Stout

#008 Oaked & Nibbed Oatmeal Stout

Specialty Beer

 

Type: All Grain	Date: 1/23/2010
Batch Size: 10.00 gal	Brewer: Jeremiah
Boil Size: 13.20 gal	Asst Brewer:
Boil Time: 90 min	Equipment: JEREMIAH's BREWERY - 6 gallon batch
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 72.00
Taste Notes: definately worth a re-brew
Ingredients
Amount Item Type % or IBU 17.63 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 72.97 % 1.80 lb Oats, Flaked (1.0 SRM) Grain 7.45 % 1.35 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.59 % 1.35 lb Chocolate Malt (350.0 SRM) Grain 5.59 % 0.90 lb Carafoam (2.0 SRM) Grain 3.72 % 0.45 lb Carafa II (412.0 SRM) Grain 1.86 % 0.45 lb White Wheat Malt (2.4 SRM) Grain 1.86 % 0.23 lb Roasted Barley (Crisp) (695.0 SRM) Grain 0.97 % 71.98 gm Northern Brewer [8.50 %] (60 min) Hops 47.6 IBU 71.98 gm Goldings, East Kent [5.00 %] (5 min) Hops 4.7 IBU 3.33 oz Oak French, Cubes, Med (Secondary 7.0 days) Misc 6.67 oz Cacao Nibs (Secondary 7.0 days) Misc 9.96 oz Bourbon (Secondary 2.0 weeks) Misc 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.064 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.33 %	Actual Alcohol by Vol: 5.21 %
Bitterness: 52.3 IBU	Calories: 220 cal/pint
Est Color: 35.0 SRM	Color: Color
Mash Profile
Mash Name: ** J's Mash **	Total Grain Weight: 24.17 lb
Sparge Water: 9.95 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 26.58 qt of water at 167.6 F 154.0 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
Brew Day Notes Half of grain bill matches (from morebeer w/ kit) and the other half is modified from Bacchus generic morebeer recommended water PH = 6.0-6.5 Cocao Nibs from Whole Foods ($10.99 for 6 oz.) Kettle to Demijon became stuck and it was necessary to swig vodka and blow to clear tub (3 attempts) aged 4oz. Am. Med. Oak Cubes in 12oz Makers Mark Bourbon in beer bottle during fermentation process (2 weeks) bottling yielded 4.5 gallons ea. (after tapping approx 22 oz of each during keg transfer) Tasting Notes 2010.02.07 Beer tasted great, transferred from kegs to oak (failed to sanitize the outside of tubing) 2010.02.26 up until 4AM bottling beer, carried a bit too much of the bitterness from the cocao nibs, try 3 oz next time
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Sweet Malt & hops! BREW TOMORROW! 2 versions: Oak aged Cocoa Nib bed Oatmeal Stout (5 gal w/ M.M. bourbon, 5 w/o)

Swamp Bog Porter

Session 6 was long but successful (thus far), now it's time for the all important fermentation.

Ferment Temp Log

Day 0_dropped ice cubes all over the demijon to drop temperature
Day 1_12:00 - 68F

Day 1_13:30 - no activity, shook demijon; no sign of yeast, flat black porter

Day 1_14:10 - fermentation is taking place (withing 20 min of shaking)

Day 1_16:24 - activity within every 10 sec; layer of yeast on top going to work!

Day 1 _17:10 - 70F, good activity, shook again just because.

Day 1 _20:12 - 72F, added water in zip lock bags to drop temp. I will freeze them over night to create reusible ice cubes to drop temp as needed.

Day 1_22:57 - 72F, relocated cold water bag, moving along nicely, I wasn't ever aware of the constant little gas stream flowing out of the keeper until now.

Day 2_12:00 - 74F, Temp is beyond threshold but still active

Day 2_16:00 - 74F, outside temp = 78F, low activity, new icebag

Day 2_16:02 - 72F, bag dropped temp I guess

Day 3_06:20 - 76F, what threshold? crossing fingers and hoping for strong yeasties

Day 3_23:00 - 77F, Climbed to 78F at the least during today, I am very concerned about the alcohols (fusals?) with this batch. I do however think it will be a good study with me being concerned enough to log the progress. I think there will come a time that this house will be able to ferment a beer successfuly during the fall and spring months, and best results with a warming belt during the winter months (but that will make for one heck of a cold brew day).

Day 4_06:21 -77F, shook, foamed up but I am afraid that the yeast my have died by now.

Day 5_ AM - 76F, no activity

Day 5_19:15 - 76F, FG at this point is 1.020, I recall hitting a 1.078 for the OG but can't find my notes (not good, I thought I noted them online). ABV would be 7.7% with this records (I also made this as an 8 gallon batch and carried 11? gallons over to the boil kettle but bottled 9...we have always ballparked this it seams, or at least I have).

I see a sight glass is in my future...

DRYHOPPING & OAKING

2009.08.21

UPDATE: Kaufman Imerial IPA

Today I exchanged the 5lb CO2 tank and have added begun dryhopping the Kaufman Imperial IPA. There is a full 5 gallon keg and roughly 3 gallons in the second. I will be taking advantage of the kegs more this time. I have been curious to recreate something similiar to the
Oaked Un-Earthly Pale Ale by Southern Tier. So I have also added an ounce of oak cubes from morebeer.com to the 3 gallon keg to try it out. I will let this go for a week or so (depends on Leland's schedual and when I can make it back over there) and then start dryhopping the copper monster. It is mellowing out over time and I look fwd to moving to the bottling stage with that brew.

DIPA: from the demijon to the kegs

Update on Kauffman Imperial IPA

2009.08.15

The sample was MUCH better than the copper monster which was supposed to be the Rogue I2PA clone (I have my suspicion that morebeer may have shorted me some of the grain bill and the milled grains expired during storage in the laundry room over 2 months). The latest DIPA has a much better flavor yet the presence of alcohol is a bit obvious. With the OG hitting 1.086 and an FG of 1.010, I apparently reached an ABV of 10%. My personal goal obtained, now for the hot alcohol to chill out over the next few weeks and a bit of dry hopping I may have a nice DIPA to be proud of.

The Copper Monster is getting better and I will be dry hopping it at the same time.

I decided to move the 8+ gallons to the kegs for simplicity. Little did I know I was down to my last ounces of CO2 and it was going to be a long day. I first had to clean them with PBW, then Starsan them. I don't even think I got the second keg full of PBW before running out gas (good to know I can go down the street and exchange a 5lb tank at AIRGAS for $13.55 from now on). I had to siphen the rest of the solutions from tank to tank (not hitting the interior of the dipstick from what I would assume, so it is a bit scary to lose all that beer). I hope it all works out well. Carl, Jeff, and Leland were able to bottle Carl's 5 gallons of Moose Drool Clone and 5 Gallons of Leland's Stout in the time that it took me to clean the kegs (how embarressing).

I have decided I want to just store/age my beer in kegs while they are available and get a counter-pressure bottle filler to allow me to ration my beer and let it age a bit.

Man I love beer, and I enjoy making it…does anyone want to volunteer to clean though????

5. Kaufman Imperial IPA

click here for recipe source

My Recipe

4.Rogue DIPA clone

3. Strong Ale #3

2. IPA

Recipe

FIRST BREW DAY!!!!!! Porter

2009.04.11_Brewday: High Tide ESB

#003 Extra Strong Ale #3

Strong Bitter/English Pale Ale

 

Type: All Grain	Date: 4/11/2009
Batch Size: 10.00 gal	Brewer:
Boil Size: 11.45 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50):35.0	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 92.14 % 0.50 lb Cara-Pils Dextrine Malt (2.0 SRM) Grain 4.19 % 0.38 lb Crystal 55L (55.0 SRM) Grain 3.14 % 0.06 lb Chocolate Malt (475.0 SRM) Grain 0.53 % 43.10 gm Fuggle [4.00 %] (90 min) Hops 13.6 IBU 23.02 gm Fuggle [4.00 %] (15 min) Hops 1.9 IBU 8.50 gm Fuggle [4.00 %] (1 min) Hops 0.4 IBU 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol:3.16 %	Actual Alcohol by Vol: 6.53 %
Bitterness: 16.0 IBU	Calories: 298 cal/pint
Est Color: 6.5 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 11.94 lb
Sparge Water: 12.88 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature:4,669,868,828,147,133,800,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 40 min Step Add 0.00 qt of water at 150.0 F 150.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 214.2 gm	Carbonation Used: -
Keg/Bottling Temperature:60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith