#015 Boulevard Brewery Tank 7

#015 Tank 7

Saison

Type: All Grain	Date: 7/2/2011
Batch Size (fermenter): 5.00 gal	Brewer: Jeremiah
Boil Size: 4.57 gal	Asst Brewer: Boulevard Brewery - Steven Pauwels
Boil Time: 60 min	Equipment: J's Single Tier Keg Brewery
End of Boil Volume 3.22 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal	Est Mash Efficiency 73.4 %
Fermentation: Tank 7	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 9 lbs 7.2 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.7 % 2 lbs 11.2 oz Corn, Flaked (1.3 SRM) Grain 2 19.9 % 1 lbs 6.4 oz White Wheat Malt (2.4 SRM) Grain 3 10.3 % 0.94 oz Magnum [16.00 %] - Boil 60.0 min Hop 4 38.7 IBUs 1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.072 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.4 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 38.7 IBUs	Calories: 151.6 kcal/12oz
Est Color: 4.5 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 13 lbs 8.8 oz
Sparge Water: 0.09 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 16.94 qt of water at 163.7 F 152.0 F 60 min Mash Out Add 9.48 qt of water at 200.7 F 168.0 F 10 min
Sparge Step: Fly sparge with 0.09 gal water at 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: Keg	Volumes of CO2: 2.6
Pressure/Weight: 16.06 PSI	Carbonation Used: Keg with 16.06 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 7.00 days
Fermentation: Tank 7	Storage Temperature: 65.0 F
Notes
Created with BeerSmith

2011.06.05_Mussels w/ Tank 7

Flavor Extracts for Beer

http://www.olivenation.com/item-543/Pure-Peach-Extract.asp

 

http://www.olivenation.com/item-369/Pure-Mango-Extract.asp

AHA Pimp-My-System

http://www.homebrewersassociation.org/pages/community/pimp-my-system/show?title=pimp-my-system-bryans-homebrew-system

 

Pimp my system: Bryan's Homebrew System

Bryan has gone through a tremendous amount of time and effort to build the brewery of his dreams (at least for now)! It's pretty amazing what someone with a lot of passion can accomplish in only a few years with hard work, dirty hands and a vision. Here's Bryan's story:

 

Well this obsession all started out in the early 2000's when I got re-gifted a Mr. Beer kit that my dad had got as a present. Now what you don't know about me is that I take everything to the extreme. Why? I hate following the norm. Up until the first batches with Mr. Beer, I was a 21yr old beer drinker who didn't really like beer. It was such a fun and new experience, and I remember reading the instructions literally for days before I brewed. I remember watching the Mr. Beer keg churn for a few days, and just being in awe of what was going on. I will never forget bottling that first batch; it seemed like ages ago it made this monstrosity.

My attitude towards beer changed the day I drank my first homebrewed beer. I didn't particularly LOVE this beer I made, but I made it and that was just plain awesome. It also opened my eyes to beers other than the typical light American lagers. I brewed about 5 of the kits, before I realized they all kind of tasted the same. I did some internet research on Mr. Beer and brewing alternatives, and to my surprise there were two major players in the homebrew game right here in Minnesota (Midwest Supplies, and Northern Brewer). Since Midwest Supplies was closer to me I decided to go there and see what it was all about. Upon walking in I was blown away by all the stuff that was there (I had never seen or heard of about 95% of it). I told them what I had, and what I was experiencing. Let's just say I left Midwest about $600 poorer that day, with visions of making the best beer in the world.  I now had a ton of equipment, and my first real extract kit, an Irish Red. I once again read the instructions over until I could recite them. I brewed that first batch, and in what seemed like an eternity passed, finally got to have a taste. I heard choirs singing and the earth stood still. This beer was the best beer I have ever had! I only did one batch of extract, because of my extreme nature kicked into high gear.

I went back to Midwest about a month later, and said I want to make the best beer possible and how I would do it. All grain was what was brought up, along with lagers, and once again I left Midwest with a lot less money. I started acquiring parts to make a brew system, because I was told that the key to all grain is consistency. So in my head and still to this day consistency is what I am all about. I acquired a few sanke kegs, a cooler and re-purposed some fridge controllers to serve as my controllers for my system. I have always hated gas, so I knew this system would be all electric. I installed a 30amp dryer outlet in the garage and I was off. It took me a few weeks to put together the system (I had never brewed all grain before so I had to get the entire process down so I could put the system together properly). I finished the system and brewed my first all grain beer, a light lager ( hah!). It actually turned out really good, and I was hooked.

Let's fast forward to 2007, my wife and I moved to a new house and I had grand visions of a brewery in my basement, along with all the fixings. By this time I had a hundred or so batches of all grain under my belt, was kegging, lagering, making starters, making my own water from scratch, and competing. I started finishing my basement soon after we moved in, and had been eyeing the basement utility room for quite some time. I also wanted to upgrade my brewery with something. I had heard of a new brewery controller called BCS, from embedded control concepts here in MN. I spoke with them and it seemed like a great fit, and I was one of only a few trying it out. I instantly fell in love with it, allowing for a touch screen controller and web access. I was even able to control it from my phone. It was so cool being able to go to the store while mashing and check my temps.

I brewed A LOT of beer with that system. The goal always was to sell our house in a few years, so I tried to make things not permanent, but comfortable for me. Well with the housing market in the dump, and failed attempts at selling our house we decided to stay. Since we decided to stay, that signaled the green light to my home brewery dream. So construction began! All of the home's ventilation, plumbing, and an electrical panel had to be moved (no easy task!). I am a DIY'er with just about everything, so I started the slow process of getting all the stuff out of the way so I could have a clear area.  I ran into a major hurdle when I had to move the sump pump (I could only move it so far without knocking out the whole floor - sadly it was actually an option) so I could add drains. I decided to just redo the brewing setup and go to use the traditional 3 vessel approach. After figuring all my walls and spaces I had come up with a finished space of 36" for a brewing system; time to get creative.  I had seen the schematics for a system called Brutus 20, and it really intrigued me. I wasn't aware of too many that had tried it; being that I push the envelope, and uncharted territory are my thing, I embraced it fully! I came up with some changes to the design so it would fit my criteria, which was:
•    100% stainless
•    Brew in the shortest amount of time (i.e. conserve power/electricty)
•    Hard plumbed and clean in place
•    As close to fully automated as possible (that consistency thing again)
•    As small of a foot print as possible
•    Electric
•    Being able to brew 5-20g batches
•    Heat exchanged recirculating mash system (HERMS)
•    A professional fit and finish

So, I then set about to start sourcing parts, (eBay and restaurant equipment auctions was where I got most of the parts). By far the most expensive part of the build was the kettles - which are Blichmann Engineering Boilermaker 20 gallon pots. I got the Range hood and brew stand at an auction for under $10 (my personal favorite!) The rest of the hardware basically came from eBay, minus the electric ball valves, and the heart of the system the "Brewtroller", which is an amazing stand alone brewing control system for the do-it-yourselfer. In regards to the brewtroller, I want to thank all the guys that helped me with getting this thing running with the software, we were all kind of in un-charted territory and without them this would still be a pile of parts.

So for a parts list we have:
•    1-20gallon blichmann boilermaker HLT/Boilkettle with pressure sensor, sight glass, removable herms coil and heating elements
•    1-20gallon blichmann boilermaker Mash Tun with pressure sensor, sight glass, and a custom false bottom
•    100' of 304 ss tubing (50' for herms coil and 50' for the rest of the parts)
•    1 little giant 3-md-hc 1/12hp 750GPH pump (compared to march at 270gph)
•    12-12volt electric ball valves
•    2 pressure sensors
•    2 sight glasses
•    A Hot liquor tank stir motor to keep water at an even temp
•    1 brewtroller V3 controller
•    40plate plate chiller

It also features 11k watts of heating power, hard plumbed hot and cold water, 2-20 gallon reverse osmosis storage tanks, a dedicated computer, 1200cfm range hood with makeup air, custom false bottom, dedicated 32" monitor, fully finished room with audio and video, and dedicated ip camera.

How I Brew a batch of beer:
The controller allows me to import recipes via BeerSmith to the controller, when that is done it knows all of the water volumes and temperatures needed for the brew session. Once imported, I have the option to brew now or set a time to start brewing.

Once it's time to brew, the system turns on the fill valve from the reverse osmosis system opens, and in conjunction with the pressure sensor fills the hot liquor tank/boil kettle until it determines the proper water amount. When proper water amount is hit, reverse osmosis fill valve shuts, and the system automatically starts to heat the strike water. With 11k watts of power, I see about 9-11°F per minute raise on water heating, which is about 10-15 minutes from tap to strike. The stir motor is also on right now to aid in getting even temperatures.

Once strike temperature is met the system auto fills the mash tun with the proper amount of strike water, and prompts me to add the grain to proceed to the next step. I add the grains, stir well and hit the proceed button, and the controller takes it from here. I generally step mash all my beers.

While in "mash mode" the controller really shines (basically it uses a PID controller to maintain mash temperatures to .5 of a degree). Since I am using a HERMS based system the pump is always on recirculating the wort, but how my system differs is how it maintains its temperatures. If the temperature is low is will flow out the mash tun into the HERMS coil then back to the mash tun, if temperature is at or above temperature it will divert flow to bypass the HERMS to cool itself back down.

Once mashing is complete, I pump the remaining water in the hot liquor tank/boil kettle to the mash tun and do a 10 minute recirculation. That's the only "sparge" I can do with this system, but it nets about 70% efficiency. Once everything thing is homogenous in the mash tun, then the entire volume is then pumped to the hot liquor tank/boil kettle.

Once in the boil kettle, the controller will give it full power until the kettle hits 206 °F, then it starts throttling the elements to make sure no boil over will happen. Once the controller is past the boil over stage it will settle in at a power percentage (for me that's 40%) .  With 15 minutes left in the boil the controller will fire up the pump and do a sanitizing (with boiling wort) recirculation though the plate chiller. When boil timer expires, the controller kills the power to the elements, opens the cold water to the plate chiller and starts pumping chilled wort into the fermenter.

To clean my system I just scoop out grains, shop vac all the little bits, and open up all valves and flush with Hot tap water. Once pretty clean, I then dump in some PBW and it goes into its own cleaning cycle, which is almost exact to a brewing session.

Congratulations to you Bryan for sticking with your dream of building a brewery that you can be extremely proud of. It truely is inspiring to countless homebrewers accros the globe to one day create something as you have. Well done and keep brewing!

Float Switch

http://www.texanbrew.com/article.php?story=20101128122904124

 

 

Beer Cooler Set-up

I think this is a great idea but will have to stick to a fridge in stead after all the issues I've heard about cycling and condensation. But it looks GREAT!

 

 

Sent to you by J via Google Reader:

 

 

Beer Cooler Set-up

via The Barley Blog by BarleyBlog on 6/8/11

A couple of weeks ago, before the real heat of a Virginia Summer had fully kicked in, I noticed that the temperature in the basement storeroom (where I house 150 or so bottles of beer) was higher than it should have been. Typically, in the hottest months the room averages 65° which isn't ideal, but manageable. This day, it was already hovering just below 70°. Knowing how hot the days ahead could get, this was definitely cause for alarm in my book.

The decision was made swiftly to purchase a chest freezer. I spent a good couple of days researching and pricing (there are a ton of options and models available), but ultimately settled on a 14 cubic foot GE that Home Depot had on sale (with free shipping no less) for $375. But the freezer wouldn't be fine as is. It would still get way too cold for my purposes. I don't want any "beercicles" on my hands.

It was recommended by my father-in-law that I pick up a Johnson Controls regulator from a home brewing shop. He uses one with his own chest freezer to maintain serving temperatures for his homebrews.

The device essentially overrides the freezer's own cooling mechanism by cutting power to the appliance when the desired temperature is attained. All you have to do is plug the freezer into the Johnson Controls and then plug the regulator into a suitable power supply. Pretty darn easy. I picked mine up at NorthernBrewer.com for about $65 (shipping included).

Everything finally came together late last night after a couple of hours for the freezer to reach a desired temperature of 53°. I spent about an hour transferring and organizing the bottles of beer. You'd be surprised how quickly the freezer filled up. I pretty much only have room for 2 more 750ml bottles and maybe a handful of 12oz bottles. The photo below was taken right before moving a series of vintages of Anchor Brewing's Our Special Ale from its cardboard box.

With so little space left, it appears as though I'll have to maintain a system of rotation as I add more to the freezer — one in, one out sort of thing. It's not that bad of a problem to have, I suppose, but it just means that I may be drinking a bottle or two before I would ideally like to. At any rate, that's the new set-up. I think it is for the better. The temperature in the storeroom hit 73° yesterday afternoon when the freezer arrived.

 

 

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The Adapter - CO2 Regulator to Paintball Tank Adapter

http://www.homebrewing.org/The-Adapter-CO2-regulator-to-Paintball-Tank-Adapter_p_1122.html?AffId=160

The Rapture

Beer gun

Cant wait to try this puppy out

It's BREWDAY #011 - Deschutes Mirror Pond clone

-- Sent from my Palm Pre

Two-Jokers = cardamom, coriander, orange peel and lavender

 

Sam Adams Longitude 48

drinking the Sam Adams Longitude 48

Ahtanum 

That's a lot a grapefruit! I may just try to source some for my next IPA. 

recommended usage: Finish Hops and Dry hops

88/200 beers at the Saucer

Brew	Date
Firestone Walker Abacus	2011-05-02
Cantillon Iris 2007	2011-05-02
Struise Black Damnation III "Black Mes"	2011-05-02
Founders Curmudgeon	2011-04-23
Stone Imperial Russian Stout	2011-04-22
Stone Imperial Russian Stout Bourbon Barrel Aged 2008	2011-04-20
Stone Old Guardian Belgo	2011-04-20
Stone Double-Dry Hopped Sublimely Self-Righteous Ale	2011-04-20
Goose Island Dominique	2011-04-16
New Belgium Le Terroir	2011-04-16
Schlafly Coffee Stout	2011-03-31
North Coast Old Rasputin	2011-03-31
Crispin Flight	2011-03-31
Free State Stormwatch Ale	2011-03-31
Goose Island Pepe Nero	2011-03-31
Crispin Hard Apple Cider	2011-03-31
Schlafly Irish-Style Extra Stout	2011-03-20
Firestone Walker Double Jack	2011-03-20
Firestone Walker Abacus (BTL)	2011-03-20
Chimay Grand Reserve (BTL)	2011-03-13
Mikkeller 1000 IBU	2011-03-13
Maredsous Brune	2011-02-17
Ska Modus Hoperandi	2011-02-17
Cantillon Gueuze (BTL)	2011-02-13
Jolly Pumpkin Noel de Calabaza	2011-01-01
Breckenridge FS 15 Anniversary Ale V-2.0	2010-12-10
Sierra Nevada Celebration	2010-12-10
Bells Hell Hath No Fury	2010-12-10
Boulevard NutCracker	2010-12-06
Gulden Draak Vintage	2010-12-06
Delirium Noel	2010-12-06
Great Divide Fresh Hop	2010-11-05
Jolly Pumpkin La Parcela	2010-11-05
Lagunitas Undercover Investigation Shut-Down (BTL)	2010-11-04
Lagunitas A Little Sumpin Wild	2010-11-04
Goose Island Sophie	2010-09-26
Sierra Nevada Tumbler Autumn Brown Ale	2010-09-24
Founders Nemesis 2010	2010-09-24
Dieu du Ciel Peche Mortel	2010-09-12
Founders Black Biscuit	2010-09-12
Avery 17	2010-09-12
Dieu du Ciel Aphrodite	2010-07-30
Baltika 6 (BTL)	2010-06-27
Boulevard Smokestack Two Jokers	2010-06-27
Avery Maharaja	2010-06-27
Schlafly Grand Cru	2010-06-03
Schlafly American IPA	2010-06-03
Boulevard Pale Ale	2010-05-20
Odell Bourbon Barrel Stout	2010-05-18
Duvel (BTL)	2010-05-06
Big Sky Moose Drool	2010-05-06
Schlafly Trocken Hopfen Stopfen Marzen	2010-05-03
Blanche De Bruxelles	2010-04-17
Big Sky Cowboy Coffee Porter	2010-03-30
Big Sky Stone Thrower Scotch Ale	2010-03-30
Big Sky IPA (BTL)	2010-03-30
Founders Kentucky Breakfast Stout (BTL)	2010-03-21
Sam Adams Noble Pilsner	2010-03-21
Shiner Bock	2010-03-18
Founders Nemesis 2009 (BTL)	2010-03-18
Goose Island Bourbon County Stout	2010-03-07
Wychwood Hobgoblin	2010-02-25
Rogue Charlie 1981	2010-02-25
New Belgium Mighty Arrow	2010-02-18
New Belgium Ranger IPA	2010-02-18
Schlafly Bourbon Aged Imperial Stout	2010-02-13
Youngs Double Chocolate Stout	2010-02-11
Bells Expedition Stout	2010-02-11
Ommegang Hennepin	2010-01-19
Bells Hopslam	2010-01-19
Bells Hopslam (Cask)	2010-01-19
Founders Red's Rye	2010-01-08
Founders Imperial Stout	2010-01-08
Southampton Double White	2009-12-05
Belgian Flight	2009-12-05
Rogue Mogul	2009-11-29
Warsteiner Oktoberfest	2009-11-29
Spaten Oktoberfest	2009-10-01
Lagunitas IPA	2009-10-01
Founders Dirty Bastard (BTL)	2009-10-01
Rogue Imperial Porter	2009-09-27
Boulevard Smokestack Tank 7	2009-09-27
New Belgium 1554	2009-09-10
Delirium Tremens	2009-09-10
Bells Two Hearted Ale	2009-09-10
Avery IPA	2009-08-21
St. Bernardus Tripel	2009-08-21
Odell St Lupulin	2009-08-21

Parkville Microfest!

Awesome!

Making Mead - Part One

Nice Work Worthog

 

 

Sent to you by J via Google Reader:

 

 

Making Mead - Part One

via The Wort Hog Beer Blog by KC Wort Hog on 4/24/11

I first wrote about mead a while back (wow, was it really 2 summers ago?) and have continued to learn quite a bit since then. I wrote about making a basic mead, which included mixing honey, water, and nutrients over 3 days ("staggered nutrient additions"). Since then, we've learned a few more details to help make even better mead. In short:

- Yeast health is key
- Your choice of honey matters
- Did I mention yeast health?

Making mead, as mentioned, is essentially mixing honey & water together, then pitching yeast and letting fermentation take its course. No boiling is needed (though some people do boil the must), so preparation is extremely simple. Getting the honey & water mixed together is the hardest part of "brew day". But really the difficulty comes into play once the yeast is pitched.

Yeast Health
Honey is extremely nutrient-poor, so yeast struggles to ferment the sugars. Additionally, FAN (Free Amino Nitrogen) is quite low in mead must, unlike most beer wort. Meadmakers therefore need to add a source of nitrogen in addition to other yeast nutrients. Nitrogen is typically added to must in the form of Diammonium Phosphate (DAP), which is commonly available at a homebrew retailer. Other nutrients to promote yeast growth are found in nutrient blends such as Fermaid K. It's composed of fatty amino acids, vitamins like thiamin & biotin, and various minerals. Like DAP, Fermaid-K is something you can easily buy at a homebrew supply shop.

How about the yeast itself? We typically use dried yeast from Lalvin, but have used Wyeast liquid yeast as well. I really like Lalvin 71B and D-47, but I think it's important to read through a yeast's characteristics and find one that suits your goal well. Lalvin posts all their yeast profiles online. This chart will give you a good overview of the yeast characteristics.

If you are using dry yeast, use a yeast nutrient during rehydration to assist mineral & amino acid uptake. We use Lallemand's "Go-Ferm" product which is, again, available at homebrew supply retailers.

Choice of Honey
When we first started making mead, I was picking up local honey at farmers' markets. The resulting meads were good, but not as good as the ones I was tasting at competitions. I attended a mead session at NHC last year where we tasted raw honey next to resulting mead. What that made me realize was that honeys have their own unique flavors which carry over into the final product; it helped me to understand why a lot of successful meadmakers turn to tupelo and orange blossom honeys again & again.

I found a bunch of honey suppliers online (Millers, Draper Bee, Bee Folks, Northern Brewer) and ordered small containers of tupelo & orange blossom honeys from each. John and I tasted them side-by-side to determine our favorites and ordered those in bulk. I found that the Northern Brewer Orange Blossom was the best citrusy-tasting honey of our selections (we ordered 5 gallons of it), while Bee Folks had the most amazing floral Orange Blossom honey. Bee Folks' tupelo honey is wonderful and creamy and will be our choice for ordering tupelo in bulk.

Bee Folks also offers a ton of varietal honeys, many of which would be great for mead. Blueberry, almond, avocado, and even killer bee honey. I got to taste some killer bee mead at this year's Upper Mississippi Mashout and it was interesting... spicy, peppery, and not my favorite. But worth trying for sure. I can't recommend enough just buying a bunch of small containers of honey from various suppliers and finding out which ones you like best. Your mead will reflect the nuances of the honey you use, so it's incredibly important to select honey that is high quality and tastes good.

So there's your prep work and some stuff to think about. In the next post, I'll talk about actually making mead.

 

 

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Stone barleywine

STONE BREWING HAS RUINED KC

As a Bastard Love Child, I was ruined since day one, I think STONE and I will be getting along just fine!

 

Are you worthy?

#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.
Created with BeerSmith

28th Annual KC Biermeister's Annual Homebrew Comp.

Sight Glass 1" With Protection - TriClamp Site Glasses by Glacier Tanks

http://www.glaciertanks.com/TriClamp_Site_Glasses-Sight_Glass_1_With_Protection.html

The Adapter - CO2 Regulator to Paintball Tank Adapter

http://www.homebrewing.org/The-Adapter-CO2-regulator-to-Paintball-Tank-Adapter_p_1122.html?AffId=160

A Rundown of the March Edition of GENTS KC

1	Odell Easy Street Wheat
2	Odell Levity
3	Odell 5 Barrel Pale Ale
4	Odell Cutthroat Porter
5	Odell IPA
6	Odell Myrcenary
7	Left Hand Haystack Wheat
8	Left Hand Sawtooth
9	Left Hand Jackman
10	Left Hand Milk Stout
11	Left Hand 400 lb. Monkey
12	Left Hand Twin Sisters
13	Halcyon Tallgrass
14	Oscar Blues Gordan Ale
15	Oscar Blues Ten Fidy
16	Oscar Blues One Hit Wonder
17	Oscar Blues Gubna
18	Dogfish Head 90 Minute IPA
19	Dogfish Head Raison D'Etre
20	Dogfish Head Fort
21	Dogfish Head World Wide Stout
22	Deschutes Mirror Pond Pale Ale
23	Port Brewing Brother Levonian Saison
24	J's Double Porter Homebrew #6
25	Doodle Dubbel
26	Stone 09.09.09 Vertical Epic
27	Three Floyds Black Sun Stout
28	Upstream Grand Cru
29	Old Clarence
30	Boulevard Imperial Stout

 

Japan’s breweries face uncertain future after disaster

 

 

Sent to you by J via Google Reader:

 

 

Japan’s breweries face uncertain future after disaster

via Beernews.org by beersage on 3/13/11

AP Photo/Itsuo Inouye

(JAPAN) – With the death toll expected to pass 10,000 and parts of Japan in disarray, breweries face a tough road ahead.

[3/14 Update: More updates from Japan Craft Beer Association (need to use translator)]

Officials gave grim news over the weekend with over 1,400 found dead and that number expected to multiply. The Atlantic posted a slew of images of the destruction. One of those images is shown above, one of Kirin Brewery's facilities located in Sendai.

The Wall Street Journal reports, "Kirin Holdings Co. said it halted operations at its brewery in Miyagi. Kirin said Saturday that four large beer storage tanks had been damaged."

From Business Week:

Beer vats were smashed and products washed away at the Sendai plant of Kirin Holdings Co., Japan's second-biggest brewer. Kirin hasn't been able to confirm the safety of more than 10 sales staff in the city, spokesman Jun Sato said by e- mail [on Saturday].

Workers at the Sendai plant evacuated to the rooftop to avoid danger, and Kirin's Toride plant halted operations because of damage, Sato said.

Sapporo Holdings Ltd. shut down three plants to inspect equipment after the earthquake, spokesman Yuki Hattori said by e-mail today. The brewer's Sendai plant suffered some damage and many bottles were broken, he said. Sapporo's Chiba plant was also affected, and its Nasu facility is closed for equipment inspections, Hattori said.

Asahi.com adds, "Sapporo Breweries Ltd. said the ground level of some parts of its plant in Funabashi, Chiba Prefecture, appeared to have fallen and water was flowing in, which officials said could have been caused by earthquake liquefaction."

Asahi Breweries. Ltd. was still assessing damage as of Friday according to the SF Chronicle. On its Facebook page, the USA division showed empathy. "Our thoughts and our prayers got out to the families of Japan."

The Winnipeg Free Press said this morning, "Japanese beverage maker Suntory Holdings Ltd. says it will deliver 360,000 bottles of water in the disaster zone." Suntory runs a large beverage business in Japan specializing in both the alcoholic and non-alcoholic sectors.

On the craft front…

Kiuchi Brewery, makers of Hitachnio Nest beers, posted a message on the brewery's website:

A big earthquake happend around our brewery. It will take a long time todo our ordinary job including export to foreign countries. We will do our best to reconstruct our brewery, so please wait for a while.

Here's more from the U.S. import partner, B. United International, via Toshiyuki Kiuchi:

1. They are all ok. Kiuchi brewery, in particular the Sake part, was damaged & need fixing/rebuilding. He will keep us posted.

2. The most damage was caused to Sendai, about 180 miles northeast of Mito. Lots of damage, but more importantly, lots of people missing.

3. Kiuchi brewery is now using their full brewery capacity to bottle water for people who have lost their homes. As you might have read on the internet, there is a severe shortage on food & water there. We are extremely proud of Kiuchi Brewery's commitment and fast action to help everyone in need.

4. We are putting together a shipment of special kegs & cases [at our cost] to be shipped to Kiuchi Brewery as soon as possible/appropriate. We want to organize a special event at Kiuchi brewery to raise money for all these many people who have lost their homes and loved ones.

P.S.: Over the next months we will not be able to perfectly serve all our markets with Hitachino Nestbeer. We do apologize for any inconvenience this may cause you and your /our Hitachino customers. But we DO believe that you and all your /our Hitachino customers will understand & embrace Kiuchi Brewery's societal responsibility and commitment.

On Saturday, Baird Brewing said on its Facebook page, "We are okay down here in Numazu. The brewery and Fishmarket Taproom are both undamaged, and we're working as usual."

Japan's breweries face uncertain future after disaster

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2/2009 Brabant

Thanks Muddy Mo, Enjoy your Chocolate Ale

Cowboy coffee porter

Burnt coffee....not hitting the spot...more like coffe grinds

Boulevard Chocolate Ale Collaboration

http://www.inkkc.com/blogs/boulevards-chocolate-ale-hits-stores-today/feb/2/11

http://beeradvocate.com/forum/read/3141576

http://beernews.org/2011/01/boulevard-chocolate-ale-coming-soon/

http://kcbeerblog.blogspot.com/2010/10/boulevard-elbow-chocolate-ale.html

New Bargain site I recently ran across....

http://homebrewfinds.blogspot.com/

Waited too long to try this nice oat stout...

Sent from my Samsung Epic™ 4G

hopyard links

http://www.simpleearthhops.com/

http://www.fattymattybrewing.com/

#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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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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