------------------------------------------------------------------------------- Speckled Speckled Hen Supplier: SF Brewcraft (Personal Recipe) Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 3.000 35 105 British 2-Row 0.750 33 24.75 British Crystal malt 0.500 38 19 British Wheat Malt ----------- --- ------ ------ 4.000 NA 148.75 Totals (planned) 4.534 NA 148.75 Totals (actual) Mini Mash Extract Potential 1: 148.75 GU * 60% / 4 gal = 20.89 Mini Mash Extract Potential 2: 148.75 GU * 60% / 5 gal = 17.85 Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 4.000 41 164.00 Scotts Golden Light DME (a Pale Malt) 1.000 36 36.00 Clear Belgian Candi Sugar 0.250 43 10.75 Lactose ----------- --- ------ ------ 5.250 NA 210.75 Totals Malt Extract Potential: 210.75 GU * 100% / 5 gal = 42.15 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.0 oz 60 MBEOB 23 7.1 Challenger 0.5 oz 15 MBEOB 12 7.1 Challenger 0.5 oz 15 MBEOB 12 5.7 East Kent Goldings 1.0 oz 1 MBEOB 5 5.7 East Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 bean 15 MBEOB Cut Open Vanilla Beans (include beans in primary fermenter) (1" of vanilla bean =~ 1 tsp extract) 1 tsp 15 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: While Labs British Ale Yeast WLP005, (35 ml, liquid) Priming: 1.5 oz dextrose 1.5 vanilla beans (cut open and scraped) 2 tbs dry vanillia extract in dextrose Estimates: Initial GU: 60 (17.85 + 42.15) Initial SG: 1.060 Final SG: 1.012 ABV: 6.29% Target IBU: 41.4 Target BU:GU: 0.69 Brewing Dates: Brew / 1st F: 09/24/2005 (12), yeast pitch at 8:54 pm 2nd F: 10/06/2005 (65 / 77) Keg: 12/10/2005 (23 / 100) Tap 01/02/2006 (27 / 127) Fin: 01/29/2006 Aged: 79 days, 11.2 week(s), 2.6 month(s) (100 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.00 Gal Evaporated Water: 1.00 Gal Average Wort Volume: 3.50 Gal 1st F Wort Volume: 5 Gal (added 2 Gal) Mini Mash Start Temp: 88 F Mini Mash Heating Time: 21 min, 4:17 -> 4:38 Mini Mash Rest Temp: 156 F -> 147 F Mini Mash Rest Time: 45 min Mini Mash Time to Boil: 22 min, 5:33 -> 5:55 Wort Boil Time: 60 min Wort Cooling Time: 27 min, 7:15 -> 7:42 Boiled Wort Pitch Temp: 79 F Additional Water Temp: 72.5 F Wort Yeast Pitch Temp: 75.3 F Wort Aeration Time: 62 min, 7:50 -> 8:52 Mini Mash SG: 1.015 (estimate high by 5.89 GU) Boiled Wort SG: 1.093 1st F SG (OG): 1.060 (estimate high by 0 GU) 2nd F SG: 1.008 Keg SG: 1.008 Tap SG (FG): 1.008 (estimate high by 4 GU) Mash Water pH: 7.91 Mini Mash pH: 6.07 Boiled Wort pH: 5.42 1st F pH: 5.50 2nd F pH: 4.47 Keg pH: 4.34 Tap pH: 4.37 Calculations: ABV: 6.812% (1.060 - 1.008) * 131 Apparent attenuation: 86.7% (1.060 - FG) / (1.060 - 1) * 100 Mini Mash GU/Gal: 12 (estimate high by 8.89 GU) 15 GU * 4 Gal / 5 Gal Malt GU/Gal: 48 (estimate low by 5.85 GU) 60 GU - 12 GU Wort SG (Wg): 1.086 60 GU * 5 Gal / 3.5 Gal = 85.71 GU Cg: 1.18 1 + ((1.086 - 1.050) / 0.2) IBU: 34.09 7,489 / (5 Gal * 1.18) * ( (1.0 oz * 0.071 AA * .23) + (0.5 oz * 0.071 AA * .12) + (0.5 oz * 0.057 AA * .12) + (1.0 oz * 0.057 AA * .05)) BU:GU Ratio: 0.57 34.09 / 60 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - vanillia bean was approx 6 inches long. - i cut open the vanillia bean, scraped out the seed, and added both the bean and the seeds to the wort. - when kegging, decided there wasn't enough vanillia flavor so i cut open and scraped 1.5 vanilla beans and boiled them for four minutes in 1 cup water with the priming sugar and 2 tbs dry vanillia extract in dextrose. - used burbon vanillia beans, would probably be a better idea to use non-burbon vanillia beans next time. Notes: - inspired by: - Lagunitas: Special Release Sirius Ale (a cream ale) http://www.lagunitas.com - Greeneking: Old Speckeled Hen http://www.greeneking.co.uk/ - based loosley on the old speckeled hen recipie from "Clone Brews" - References for use of vanilla in brewing: http://www.nwextract.com/ales.html#nillayella http://ericsbeerpage.com/Beer/Recipe/stout.html - vanillia seeds in the keg didn't help to add much vanillia flavor. it seems that all the seeds sank to the bottom and came out in the first few pints. - after tapping it has an _almost_ neutral smell. - after tapping i tasted the beer and noticed: 1) unwanted hefeweizen like (banana like?) taste/smell. possibly esters? a bad choice of yeast? 2) an light cidery or crisp taste, perhaps too much refined suger? (may be the vanillia dextrose extract? or perhas the belgian candi sugar.) i didn't notice these taste/smell when i tried the beer on 12/18 (aged 87 days, 12.4 weeks, 2.9 months), at that time i though it tasted much better. - 01/06/2006, i boiled 1 cup of water with 1 oz lactose and 1 tbs vanillia extract in dextrose and added it to the keg. (1 oz lactose should add about 0.53 GU.) when i opened the keg i immediatly put the lid into a frying pan of boiling water. (to keep it sterile and soften the rubber to get a good seal on the keg.) i then slowly poured in the boiling water. after putting the lid back on the keg i shook it vigioursly and re-tapped it. i couldn't taste any difference from the addition above so i've boiled another 0.5 cups of water with 8 tsp of liquid vanillia extract and 1 oz of lactose, and added that. ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Belgian Style Dubble Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.5 34 85 Munich Malt 0.5 36 18 Aromatic 0.5 30 15 Special B 0.5 33 16.5 Oats 0.25 38 9.5 Karaffe ----------- --- ------ ------ 4.25 NA 144 Totals Mini Mash Extract Potential: 144 GU * 68% / 4 gal = 24.48 GU Extract Potential: 144 GU * 68% / 5 gal = 19.584 GU Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.725 35 305.38 Scotts Amber Malt Extract (149.7 /w bucket+lid) 1 36 36 Dark Belgian Candi Sugar ----------- --- ------ ------ 9.71 NA 341.38 Totals Malt Extract Potential: 341.38 GU * 100% / 5 gal = 68.276 GU Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.06 oz 60 MBEOB 24 6.8 Nothern Brewer 1.20 oz 30 MBEOB 19 5.0 Styrian Goldings 1.04 oz 15 MBEOB 12 4.9 Styrian Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp ABS Gypsum (water conditioner) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: While Labs Trappist Ale Yeast WLP500 (35 ml, liquid) Priming: 4.8 oz dextrose (approx 3/4 cup) Estimates: Initial GU: 87.86 (Grains EP + Malt EP) Initial SG: 1.088 Final SG: 1.030 ABV: 7.598% Ageing: 12 week(s) minimum, 3 month(s) minimum Brewing Dates: Brew / 1st F: 08/27/2005 (11), yeast pitch at 5:45 pm 2nd F: 09/09/2005 (27 / 38) Keg: 10/06/2005 (92 / 130) Tap 01/06/2006 (42 / 172) Fin: 02/17/2006 Aged: 109 days, 15.5 week(s), 3.6 month(s) (130 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.38 Gal Evaporated Water: 0.62 Gal Average Wort Volume: 3.69 Gal 1st F Wort Volume: 5.0 Gal (added 1.62 Gal) Mini Mash Start Temp: 85 F Mini Mash Heating Time: 30 min, 3:50 -> 4:20 Mini Mash Rest Temp: 156 F -> 145 F Mini Mash Rest Time: 45 min Mini Mash Time to Boil: 31 min, 5:09 -> 5:40 Full Malt Bucket/Lid: 149.75 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 139.65 oz, 8.725 lb Wort Boil Time: 60 min Wort Cooling Time: 40 min (214 F -> 87 F) Boiled Wort Pitch Temp: 87 F Additional Water Temp: 74.6 F Wort Yeast Pitch Temp: 81.6 F Wort Aeration Time: 35 min Mini Mash SG: 1.014 (estimate high by 10 GU) Boiled Wort SG: 1.125 1st F SG (OG): 1.082 (estimate high by 6 GU) 2nd F SG: 1.017 Keg SG: 1.017 Tap SG (FG): 1.015 (estimate high by 15 GU) Mash Water pH: 8.30 Treated Mash Water pH: 8.07 Mini Mash pH: 5.12 Boiled Wort pH: 4.97 1st F pH: 5.08 2nd F pH: 4.44 Keg pH: 4.48 Tap pH: 4.43 Calculations: ABV: 8.777% (1.082 - FG) * 131 Apparent attenuation: 81.71% (1.082 - FG) / (1.082 - 1) * 100 Mini Mash GU/Gal: 11.2 (estimate high by 8.384 GU) 14 GU * 4 Gal / 5 Gal Malt GU/Gal: 70.8 (estimate low by 2.52 GU) 82 GU - 11.2 GU Wort SG (Wg): 1.111 GU 82 GU * 5.0 Gal / 3.69 Gal = 111 GU Cg: 1.305 1 + ((1.111 - 1.050) / 0.2) IBU: 39.96 7,489 / (5 Gal * 1.305) * ( (1.06 oz * 0.068 AA * 0.24) + (1.20 oz * 0.050 AA * 0.19) + (1.04 oz * 0.049 AA * 0.12)) BU:GU Ratio: 0.48 39.95 / 82 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary Notes: - this beer turned out REALLY well. a slightly spicy smell. no alcohol smell. initial mildy bitter taste followed by a smooth carmely aftertaste. ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Ralo Chocolate Stout Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.50 35 52.50 British 2-Row 0.50 25 12.50 Chocolate Malt 0.50 30 15.00 Barley Flakes 0.25 33 8.25 Crystal 120L 0.25 24 6.00 Roast Barley 0.25 35 8.75 Black Roast ----------- --- ------ ------ 3.25 NA 103 Totals Initial Mini-Mash Extract Potential: 103 GU * 68% / 4 gal = 17.51 GU Final Mini-Mash Extract Potential: 103 GU * 68% / 5 gal = 14 GU Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 6 35 210 Scotts Amber Malt Extract 2 heap tbsp 0 0 Bakers Coco (0.75 oz) ----------- --- ------ ------ NA NA 210 Totals Malt Extract Potential: 210 GU * 100% / 5 gal = 42 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1 oz 60 MBEOB 24 7.4 Bullion 1 oz 30 MBEOB 19 5.4 E Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp ABS Gypsum (water conditioner) 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: White Labs British Ale Yeast WLP005 (35 ml, liquid) Priming: 4.75 oz dextrose + 1 cup water Ageing: 8 week(s), 2 month(s) Estimates: Initial GU: 56 (14 + 42) Initial SG: 1.056 Final SG: 1.017 ABV: 5.109 Brewing Dates: Brew / 1st F: 04/23/2005 (10), yeast pitch at 6:28 pm 2nd F: 05/03/2005 (11 / 21) Keg: 05/14/2005 (82 / 103) Tap 08/04/2005 (37 / 150) Fin: 09/20/2005 Aged: 82 days, 11.7 week(s), 2.7 month(s) (103 - 21) Measurements: Wort Boil Time: 60 min Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.07 Gal Evaporated Water: 0.93 Gal Average Wort Volume: 3.54 Gal 1st F Wort Volume: 5 Gal (added 1.93 Gal) Wort Cooling Time: 35 min (212 F -> 80 F) Wort Pitch Temp: 80 F Wort Yeast Pitch Temp: 79.5 F Mini Mash SG: 1.013 (estimate high by 4.51 GU) Wort SG: 1.086 1st F SG (OG): 1.055 (estimate high by 1 GU) 2nd F SG: 1.013 Keg SG: 1.012 (estimate high by 5 GU) Tap SG (FG): - Mash Water pH: 8.36 Treated Mash Water pH: 8.20 Mini Mash pH: 5.22 Boiled Wort pH: 5.07 1st F pH: 5.17 2nd F pH: 4.43 Keg pH: 4.40 Tap pH: - Calculations: ABV: 5.63% (1.055 - 1.012) * 131 Apparent attenuation: 78.2% (1.055 - 1.012) / (1.055 - 1) * 100 Mini Mash GU/Gal: 10.4 (estimate high by 3.6 GU) 13 GU * 4 Gal / 5 Gal Malt GU/Gal: 44.6 (estimate low by 2.6 GU) 55 GU - 10.4 GU Wort SG (Wg): 1.078 55 GU * 5 Gal / 3.54 Gal == 77.68 GU Cg: 1.14 1 + ((1.078 - 1.050) / 0.2) IBU: 36.8 7,489 / (5 Gal * 1.14) * ( (1 oz * 0.074 AA * 0.24) + (1 oz * 0.054 AA * 0.19)) BU:GU Ratio: 0.67 36.8 / 55 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - heated the mini-mash up to 158 F and turned off the heat. after 45 min the temperature had dropped to 147 F. - aerated the wort with a 2 micron aeration stone + TeraTec DW12 pump. started aerating the wort after pitching the yeast in the 1st F. continued aerating the wort for 39 min till it foamed out of the 1st F. Fermentation Notes: - fermentation began sometime between 8:30 am and 11:00 am the next morning. - lag time of 14 - 16.5 hours. Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Pinky IPA Supplier: SF Brewcraft (Personal Recipe) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5.0 35 175 Scotts Pale Malt Extract ----------- --- ------ ------ 5.0 NA 175 Totals Extract Potential: 175 GU * 100% / 3 Gal = 58.3 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 0.5 oz 60 MBEOB 24 13.2 Chinook 0.5 oz 30 MBEOB 19 13.2 Chinook 0.5 oz 15 MBEOB 12 5.7 Cascade 0.5 oz 5 MBEOB 5 5.7 Cascade 0.5 oz Dry, 2nd F 0 6.0 Cascade 0.55 oz Dry, Keg 0 6.0 Cascade Other Additions: Amount When What ------ ---- --------- 0.3527 oz/10 g ABS Gypsum (water conditioner) 0.75 tsp 10 MBEOB Irish Moss (clarifier) Yeast: White Labs California Ale WLP001 (35 ml, liquid) Attenuation: 73-80 Flocculation: High Optimum F Temp: 68-73 Priming: 3.15 oz dextrose Water Chemistry: 0.3527 oz (10 Grams) Gypsum / 4 Gal: - +152 ppm Ca == 167 ppm Ca Total - +370 ppm SO4 == 388 ppm SO4 Total - 5.684 mash pH Estimates: Initial GU: 58.3 Initial SG: 1.058 Final SG: 1.010 ABV: 6.3% Ageing: 2 week(s), 0.5 month(s) Mash pH: 5.5 Mash Water: 4.0 Gal Initial Wort Volume: 3.0 Gal Evaporated Water: 1.0 Gal Average Wort Volume: 3.5 Gal Wort SG (Wg): 1.050 58.3 GU * (3 Gal / 3.5 Gal) = 50 GU Cg: 1 1 + ((1.050 - 1.050) / 0.2) IBU: 82.94 7,489 / (3.00 Gal * 1)) * ( (0.5 oz * 0.132 AA * 0.24) + (0.5 oz * 0.132 AA * 0.19) + (0.5 oz * 0.057 AA * 0.12) + (0.5 oz * 0.057 AA * 0.05)) BU:GU Ratio: 1.42 82.94 IBU / 58 GU Brewing Dates: Yeast Starter: 04/09/2005, yeast pitch at 5:00 pm Brew / 1st F: 04/10/2005 (6), yeast pitch at 6:00 pm 2nd F: 04/16/2005 (17 / 23) Keg: 05/03/2005 (11 / 34) Tap 05/14/2005 (22 / 56) Fin: 06/05/2005 Aged: 13 days, 1.9 week(s), 0.4 month(s) (34 - 21) Measurements: Wort Boil Time: 60 min Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.50 Gal Evaporated Water: 0.50 Gal Average Wort Volume: 3.75 Gal 1st F Wort Volume: 3.50 Gal (added 0 Gal) Wort Pitch Temp: 86 F Fermenter Water Temp: NA Wort Yeast Pitch Temp: 86 F Wort Cooling Time: 42 Min (214 F -> 86 F) Boiled Wort SG: 1.053 1st F SG (OG): 1.049 (estimate high by 9 GU) 2nd F SG: 1.008 Keg SG: 1.007 Tap SG (FG): 1.006 (estimate high by 4 GU) Mash Water pH: 8.15 Treated Mash Water pH: 7.95 Boiled Wort pH: 5.51 1st F pH: 5.36 2nd F pH: 4.46 Keg pH: 4.55 Tap pH: 4.49 Calculations: ABV: 5.63% (1.049 - 1.006) * 131 Apparent attenuation: 85.71% (1.049 - 1.007) / (1.049 - 1) * 100 Wort SG (Wg): 1.046 49 GU * 3.5 Gal / 3.75 Gal == 45.73 GU Cg: 1 IBU: 71.09 7,489 / (3.5 Gal * 1) * ( (0.5 oz * 0.132 AA * 0.24) + (0.5 oz * 0.132 AA * 0.19) + (0.5 oz * 0.057 AA * 0.12) + (0.5 oz * 0.057 AA * 0.05)) BU:GU Ratio: 1.45 71.09 / 49 GU Yeast Starter: - 2 Pints (2 Cups, 0.25 Gal) - 3.625 oz (3 and 5/8 oz) Scotts DME - Boiled for 10 min - Added to primary fermenter - Pitched yeast at 78.6 F - Pre Boil SG: 1.037 - Scotts DME Estimated MME: 40.83 GU 37 GU * (2 Pt / 3.625 oz) * (1 Pt / 8 Gal * 16 oz / 1 lb) 37 GU * (2 Pt / 3.625 oz) * 2 Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - missed final wort volume estimate by 0.5 Gal!!! probably used the pot lid too much. - aerated the wort with a 2 micron aeration stone + TeraTec DW12 pump. - started aerating the wort as soon as it started cooling and continued for 20 min. - aerated the wort again after transfering it to the 1st fermenter for another 10 min. - for dry hopping, boiled the hop bag with three stones for 10 min. then added hops to the bag and steamed for another 5 min. - three stones was not enough to keep 0.5 oz of hops from floating. Fermentation Notes: - at 12:30 am there was still no signs of fermentation, so i pressed down all around on the edges of the lid to make sure it was sealed. after doing this it immediatly started bubbling. - lag time of 6 to 6.5 hours. Liquid Malt Extract Info: - Malt Bucket (with rotating handle) + Lid: 10.375 oz - Malt Bucket (with rotating handle) + Lid + Malt Extract: 87.625 oz - Malt Extract: 77.25 oz - Calculated Maximum Malt Efficiency: 35.52 GU 49 GU * (3.5 Gal / 77.25 oz) * (16 oz / 1 lb) Notes: - started a procedure of bleeding of keg preassure to 7 or 8 psi and then shaking the keg to agitate the yeast. did this on a semi-daily basis. (when keg preassure reached 12 psi or above.) ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- German Style Hefeweizen Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.00 36 36 Wheat 1.50 36 54 2-Row 0.25 30 7.5 Barley Flakes ----------- --- ------ ------ 2.75 NA 97.5 Totals Mini Mash Extract Potential 1: 97.5 GU * 68% / 3.5 Gal = 19.3 GU/Gal Mini Mash Extract Potential 2: 97.5 GU * 68% / 5 Gal = 13.3 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5 45 225 Scotts Wheat DME ----------- --- ------ ------ 5 NA 225 Totals Extract Potential: 225 GU * 100% / 5 Gal = 45 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1 oz 60 MBEOB 23 3.8 Hallertauer 1 oz 30 MBEOB 19 3.3 Hersbrucker Yeast: White Labs Hefeweizen Ale, WLP300 (35 ml, liquid) Attenuation: 72-76 Flocculation: Low Optimum F Temp: 68-72 Priming: 4.50 oz dextrose Estimates: Initial GU: 58.3 Initial SG: 1.056 Final SG: 1.018 ABV: 4.978% Ageing: 4 week(s), 1 month(s) Brewing Dates: Brew / 1st F: 03/07/2005 (8), yeast pitch at 9:40 pm 2nd F: 03/15/2005 (18 / 26) Keg: 04/02/2005 (31 / 57) Tap 05/03/2005 (29 / 86) Fin: 06/01/2005 Aged: 36 days, 5.1 week(s), 1.2 month(s) (57 - 21) Measurements: Wort Boil Time: 60 min Starting Mash Water: 3.50 Gal Boiled Wort Volume: 2.43 Gal Evaporated Water: 1.07 Gal Average Wort Volume: 2.97 Gal 1st F Wort Volume: 5.00 Gal (added 2.34 Gal) Wort Pitch Temp: 106 F Fermenter Water Temp: 69.6 F Wort Yeast Pitch Temp: 86.1 F Mini Mash SG: 1.014 (estimate high by 5 GU) 1st F SG (OG): 1.055 (estimate high by 3 GU) 2nd F SG: 1.012 Keg SG: 1.012 Tap SG (FG): 1.010 (estimate high by 8 GU) 2nd F pH: 4.48 Keg pH: 4.33 Tap pH: 4.32 Calculations: ABV: 5.90% (1.055 - 1.010) * 131 Apparent attenuation: 78.2% Mini Mash GU/Gal: 9.8 14 GU * 3.5 Gal / 5 Gal Malt GU/Gal: 45.2 55 GU - 9.8 GU Wort SG (Wg): 1.113 55 GU * 5 Gal / 2.43 Gal == 113 GU Cg: 1.315 1 + ((1.113 - 1.050) / 0.2 IBU: 17 7,489 / (5.00 Gal * 1.315)) * ( (1 oz * .038 AA * 0.23) + (1 oz * .033 AA * 0.19) BU:GU Ratio: 0.31 17 IBU / 55 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - dipped mini-mash bag 7 times with 20 second intervals of soaking and draining. - boiled the wort on two burners with no lid. - aerate wort for 20 minutes with 2 micron aeration stone and a TeraTec DW12 pump. Fermentation Notes: - pitched yeast at 9:40pm. - using a blow off hose instead of a airlock. - fermentation began sometime between 3:30 am to 8:30:am on 03/08/2005, 6 to 11 hours after pitching the yeast. - by 8:30 am on 03/08/2005 the fermentation rate was over a bubble a second. - in the evening on 03/09/2005 the fermentation rate was still over a bubble a second. - by 03/10/2005 in the evening the fermentation was complete - wort was still bubbling slightly via the blow off hose before i transfered it to the secondary fermenter Notes: - while cleaning out the primary fermenter i was overwhelmed with the smell of bannanas. - started a procedure of bleeding of keg preassure to 7 or 8 psi and then shaking the keg to agitate the yeast. did this on a semi-daily basis. (when keg preassure reached 12 psi or above.) ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Speakeasy 3rd Anniversary Ale Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.0 34 68 Carastan 0.5 30 15 Victory (base) ----------- --- ------ ------ 2.5 NA 83 Totals Mini Mash Extract Potential 1: 83 GU * 68% / 3.5 Gal = 16.1 GU/Gal Mini Mash Extract Potential 2: 83 GU * 68% / 5 Gal = 11.3 GU/Gal Cooking Time: 170 F, 30 Min (time for heating + soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 9 36 324 Ultralight Malt ----------- --- ------ ------ 9 NA 324 Totals Extract Potential: 324 GU * 100% / 5 Gal = 64.8 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 2.0 oz 60 MBEOB 23 12.1 Chinook 2.0 oz 5 MBEOB 5 5.7 Cascade 2.0 oz 1 MBEOB 5 5.7 Mt Hood Other Additions: Amount When What ------ ---- --------- 1 tables 20 MBEOB Whirfloc (clarifier) Yeast: White Labs California Ale, WLP001 (35 ml, liquid) Attenuation: 73-80 Flocculation: High Optimum F Temp: 68-73 Priming: 4 oz dextrose Estimates: Initial GU: 76.1 Initial SG: 1.045 - 1.055 Brewing Dates: Brew / 1st F: 02/05/2005 (7) 2nd F: 02/12/2005 (14 / 21) Keg: 02/26/2005 (14 / 35) Tap 03/12/2005 (56 / 91) Fin: 05/07/2005 Measurements: Wort Boil Time: 60 min Starting Mash Water: 3.5 Gal Boiled Wort Volume: 2.9 Gal Evaporated Water: 0.6 Gal Average Wort Volume: 3.2 Gal 1st F Wort Volume: 5.1 Gal (added 2.2 Gal) Wort Pitch Temp: 115 F Wort Yeast Pitch Temp: 92 F 1st F SG (OG): 1.072 (estimate high by 4 GU) 2nd F SG: 1.026 Keg SG: 1.026 Tap SG (FG): 1.023 (estimate high by 22 GU) Tap pH: 4.39 Calculations: ABV: 6.4% (1.072 - 1.023) * 131 Apparent attenuation: 68.1% (1.072 - 1.023 / (1.072 - 1)) * 100 Wort SG (Wg): 1.122 72 GU * 5.1 Gal / 3.0 Gal = 122 GU Cg: 1.36 1 + ((1.122 - 1.050) / 0.2) IBU: 72.41 7,489 / (5.1 * 1.36)) * ( (2 oz * 0.121 AA * 0.23) + (2 oz * 0.057 AA * 0.05) + (2 oz * 0.057 AA * 0.05)) BU:GU Ratio: 1 72.4 IBU / 72 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - used braun hand mixer to aerate wort. (4 mins) - pitched yeast directly into fermenter. - mixed wort + yeast with metal spoon. Fermentation Notes: - after 12 hours fermentation was weak. (one bubble every 30 sec) - it took 24 hours till fermentation really got going. - fermentation was still going 48 hours later. - fermentation was down to one bubble every 30 sec after 50 hours ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Fireplace Finish Porter Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.000 36 72 H.B. 2-Row 0.750 34 25.5 Crystal 70L - 80L 0.500 30 15 Barley Flakes 0.500 24 12 Roasted Barley 0.500 34 17 Special B 0.500 26 13 Chocolate Malt ----------- --- ------ ------ 4.750 NA 154.5 Totals Extract Potential: 154.5 GU * 68% / 5 Gal = 21.0 Cooking Time: 155 F, 45 Min (soak) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.0 35 245 Scotts Pale Malt Extract ----------- --- ------ ------ 7.0 NA 245 Totals Extract Potential: 245 GU * 100% / 5 Gal = 49.0 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.0 oz 60 MBEOB 24 7.9 Northern Brewers 0.5 oz 30 MBEOB 19 4.1 Challenger 0.5 oz 15 MBEOB 12 4.1 Challenger Other Additions: Amount When What ------ ---- --------- 1 tsp 10 MBEOB Irish Moss (clarifier) Yeast: Coopers (15 g, dry) Priming: 4.50 oz dextrose Ageing: 6 - 12 week(s), 1.5 - 3 month(s) Estimates: Initial GU: 70 Initial SG: 1.062 Final SG: 1.018 ABV: 5.700% Brewing Dates: Brew / 1st F: 01/22/2005 (7) 2nd F: 01/29/2005 (14 / 21) Keg: 02/12/2005 (84 / 105) Tap 05/07/2005 (152 / 257) Fin: 10/06/2005 Measurements: Wort Boil Time: 60 min Starting Mash Water: 3.25 Gal Boiled Wort Volume: 2.55 Gal Evaporated Water: 0.70 Gal Average Wort Volume: 2.90 Gal 1st F Wort Volume: 4.80 Gal (added 2.25 Gal) Wort Pitch Temp: 108 F Wort Yeast Pitch Temp: 93 F 1st F SG (OG): 1.069 (estimate high by 1 GU) 2nd F SG: 1.024 Keg SG: 1.024 Tap SG (FG): 1.013 (estimate high by 5 GU) Tap pH: 4.28 Calculations: ABV: 7.3% (1.069 - 1.013) * 131 Apparent attenuation: 65.2% Wort SG (Wg): 1.114 69 GU * 4.80 Gal / 2.90 Gal == 114 GU Cg: 1.32 1 + ((1.114 - 1.050) / 0.2) IBU: 29.92 7,489 / (4.80 Gal * 1.32) * ( (1.0 oz * .079 AA * .24) + (0.5 oz * .041 AA * .19) + (0.5 oz * .041 AA * .12)) BU:GU Ratio: 0.43 29.92 IBU / 69 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - used braun hand mixer to aerate wort. (5 mins) - pitched yeast directly into fermenter. - mixed wort + yeast with metal spoon. - finished around 4:00 pm Fermentation Notes: - extremly vigirous fermentation after only 12 hours. wort/yeast came out through the airlock and the airlock was whisteling. replaced the airlock with a clean one. Notes: - started a procedure of bleeding of keg preassure to 7 or 8 psi and then shaking the keg to agitate the yeast. did this on a semi-daily basis. (when keg preassure reached 12 psi or above.) ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- 80 Schilling Scotch Ale Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.000 36 36 British 2-Row 1.000 35 35 Vienna Malt 0.500 30 15 Brown Malt 0.250 34 8.5 Carafa Malt (aka Karaffa Malt) 0.250 30 7.5 Barley Flakes ----------- --- ------ ------ 3.000 NA 102 Totals Extract Potential: 102 GU * 68% / 5 Gal = 13.9 Cooking Time: 155 F, 45 Min (soak) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 6.0 35 210 Scotts Pale Malt Extract 0.730 (1 Cup) 86.3 63 Blackstrap Molasses, Unsulphured ----------- --- ------ ------ 6.730 NA 273 Totals Extract Potential: 245 GU * 100% / 5 Gal = 49.0 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.0 oz 60 MBEOB - 7.9 Bullion 0.5 oz 30 MBEOB - 4.1 E Kent Goldings 0.5 oz 10 MBEOB - 4.1 E Kent Goldings Other Additions: Amount When What ------ ---- --------- 0.333 oz ABS Burton Water Salts (water conditioner) 1 tsp 10 MBEOB Irish Moss (clarifier) Yeast: Windsor (11g, dry) Priming: 4.5 oz dextrose Estimates: Initial GU: 63 Initial SG: 1.058 Final SG: 1.018 ABV: 5.204% Ageing: 4 week(s), 1 month(s) Brewing Dates: Brew / 1st F: 01/08/2005 (7) 2nd F: 01/15/2005 (14 / 21) Keg: 01/29/2005 (19 / 40) Tap 02/17/2005 (64 / 104) Fin: 04/22/2005 Aged: 19 days, 2.7 week(s), 0.6 month(s) (40 - 21) Measurements: Wort Boil Time: 60 min Mash Water: 3.0 Gal Fermeneter Water: 2.0 Gal Wort Pitch Temp: 90 F Wort Yeast Pitch Temp: 80 F 1st F SG (OG): 1.057 (estimate high by 1 GU) 2nd F SG: 1.020 Keg SG: 1.019 Tap SG (FG): 1.017 (estimate high by 1 GU) Apparent attenuation: 70.2% ABV: 5.2% Tap pH: 4.52 Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - Burton Water Salts are Papain and Gypsym - Used Aunt Patty's molasses - used braun hand mixer to aerate wort. (5 mins) - pitched yeast directly into fermenter. - mixed wort + yeast with metal whisk. - SG of water squeezed out of the leftover partial mash grains was 1.062. -------------------------------------------------------------------------------