------------------------------------------------------------------------------- Pliny the Elder by Vinnie Cilurzo Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 0.54375 33 17.94 Crystal 40L ----------- --- ------ ------ 0.54375 NA 17.94 Totals Mini Mash Extract Potential 1: 17.94 GU * 68% / 3.5 gal = 3.5 GU/Gal Mini Mash Extract Potential 2: 17.94 GU * 68% / 5.0 gal = 2.4 GU/Gal Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 9.0 35 315 Ultralight Malt 1.0 45 45 Light DME 0.5 46 23 Maltodextrin 1.0 37 37 Corn Sugar (glucose / dextrose) ----------- --- ------ ------ 11.5 NA 420 Totals Malt Extract Potential: 420 GU * 100% / 5.0 gal = 84 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.50 oz Mini-Mash 6 12.1 Chinook (Whole) 2.74 oz 90 MBEOB 27 16.4 Warrior (~2.75) 0.60 oz 90 MBEOB 27 12.1 Chinook (~.50) 0.92 oz 45 MBEOB 22 12.0 Simcoe (~1.00) 0.90 oz 0 MBEOB 5 12.0 Simcoe (~1.00) 0.85 oz 0 MBEOB 5 14.1 Columbus (~1.00) 2.02 oz 0 MBEOB 5 9.6 Centennial 3.14 oz Dry, 2nd F 0 14.1 Columbus (~3.25) 2.00 oz Dry, 2nd F 0 9.6 Centennial (~2.00) 1.68 oz Dry, 2nd F 0 12.0 Simcoe (~1.75) Other Additions: Amount When What ------ ---- --------- 1 tablet 20 MBEOB Whirfloc (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: California Ale Yeast WPL001 (35 ml, liquid) Priming: 4 oz dextrose (corn sugar) Estimates: Initial GU: 86.4 (2.4 EP + 84 Malt EP) Initial SG: 1.086 Final SG: 1.020 ABV: 8.6% Brewing Dates: Brew / 1st F: 04/16/2006 (7 / 7), yeast pitch at 9:34 pm 2nd F: 04/23/2006 (17 / 24) Keg: 05/10/2006 (34 / 58) Tap 06/11/2006 (79 / 137) Fin: 08/29/2006 Aged: ? days, ? week(s), ? month(s) ( - 21) Measurements: Brewing Time: 8 hours and 46 min, 14:15 -> 23:01 Mini-Mash Water: 4 qt, 1 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 4 qt, 1 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 1.85 Gal Lost Mash Water: 0.15 Gal Starting Mash Water: 3.50 Gal Boiled Wort Volume: 3.45 Gal Evaporated Water: 0.05 Gal Average Wort Volume: 3.475 Gal 1st F Wort Volume: 5 Gal (added 1.525 Gal) Mini Mash Start Temp: 88 F Mini Mash Heating Time: 9 min, 15:49 -> 15:58 Pre-Grain Water Temp: 162 F Mini Mash Rest Temp: 156 F -> 136 F Mini Mash Rest Time: 44 min, 16:00 -> 16:44 Sparge Water Temp: 151 F Mini Mash Temp to Boil: 106 F -> Boiling Mini Mash Time to Boil: 48 min, 17:02 -> 17:50 Wort Temp to Boil: 162 F -> Boiling Wort Time to Boil: 34 min, 18:14 -> 18:48 Full Malt Bucket/Lid: 150 oz Empty Malt Bucket/Lid: 4.75 oz Malt Weight: 145.25 oz, 9.07 lb Wort Boil Time: 94 min, 18:49 -> 20:23 Wort Cooling Time: 61 min, 20:24 -> 21:25 Boiled Wort Pitch Temp: 74.8 F Additional Water Temp: 63.8 F Wort Yeast Pitch Temp: 71.4 F Wort Aeration Time: 80 min, 21:36 -> 22:56 Mini Mash SG: 1.003 (estimate high by 0.5 GU) Starting Wort SG: 1.107 Boiled Wort SG: - 1st F SG (OG): 1.091 (estimate low by 4.6 GU) 2nd F SG: 1.023 Keg SG: 1.023 Tap SG (FG): - (estimate low by 3 GU) Mash Water pH: 8.84 Mini Mash pH: 6.16 Starting Wort pH: 5.67 Boiled Wort pH: - 1st F pH: 5.48 2nd F pH: 4.61 Keg pH: 4.79 Tap pH: - Calculations: ABV: 8.9% (1.091 - 1.023) * 131 Apparent attenuation: ? (1.091 - FG) / (1.091 - 1) * 100 Wort SG (Wg): 1.130 91 GU * 5 Gal / 3.475 Gal Cg: 1.4 1 + ((1.130 - 1.050) / 0.2) IBU: 210 7,489 / (5 Gal * 1.4) * ( (1.50 oz * .121 AA * .06) + (2.74 oz * .164 AA * .27) + (0.60 oz * .121 AA * .27) + (0.92 oz * .120 AA * .22) + (0.90 oz * .120 AA * .05) + (0.85 oz * .141 AA * .05) + (2.02 oz * .096 AA * .05)) BU:GU Ratio: 2.28 210 / 92 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary - i searched around on the net a bit for references to putting hops in the mash. the ket seach terms seemed to be: first wort hopping hop the mash - for "first wort hopping" it seems that the hops are first used when running off the mash water and sparging and then end up in the kettle. - IBU calculation is ridicilious for this bear. The IBUs can't possibly be that high. Let's just say it's bitter. - used a blow off tube instead of a bubbler. - the corney keg used as a secondary had at least three inches of hop sludge in the bottom when i transfered the beer into a keg for aging. this plugged up the ball locks on both ends of the transfer hoses and i ended up removing the pins and valves from the kegs and ball locks on both ends of the transfer hose. i lost quite a bit of beer that was mixed in with the hop sludge. Notes: - on 07/13/2006 (a few days after tapping the beer), i filtered the beer using a 10" Spun Poly 5 Micron Sediment Filter from morebeer.com. to steralize the filter i ran water with iodine from one keg to another through the filter. after doing this i noticed that the filter was holding a large amount of iodine treated water, so then i ran plain water through the filter to flush that out. -------------------------------------------------------------------------------