------------------------------------------------------------------------------- Orval Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.25 35 78.75 Belgian 2-Row 0.50 33 16.50 Crystal 40L 0.375 (6 oz) 34 12.75 Belgian CaraVienne ----------- --- ------ ------ 3.125 NA 108.00 Totals Mini Mash Extract Potential 1: 108.00 GU * 68% / 3.5 gal = 20.98 GU/Gal Mini Mash Extract Potential 2: 108.00 GU * 68% / 5 gal = 14.688 GU/Gal Adjusted Mini Mash Extract Potential 1: 20.98 * 3.11 / 3.125 = 20.88 GU/Gal Adjusted Mini Mash Extract Potential 2: 14.688 * 3.11 / 3.125 = 14.62 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 3.5 35 122.5 Muntons Pale Malt Extract 1.0 35 35 Muntons Extra Light Extract 16 fl oz 5 / fl oz 80 Dark Belgian Candi Syrup ----------- --- ------ ------ 4.5 NA 237.5 Totals Malt Extract Potential: 237.5 GU * 100% / 5 gal = 47.5 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.07 oz 60 MBEOB 24 3.7 Styrian Goldings 1.24 oz 60 MBEOB 24 3.3 Hersbrucker 1.11 oz 15 MBEOB 12 3.7 Styrian Goldings 0.55 oz 3 MBEOB 5 3.7 Styrian Goldings Other Additions: Amount When What ------ ---- --------- 0.25 oz 15 MBEOB Ground coriander 0.44 oz 15 MBEOB Curacao bitter orange peel 1.0 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) 0.26 oz 3 MBEOB Ground coriander 0.44 oz 3 MBEOB Curacao bitter orange peel 0.58 oz 2nd F Styrian Goldings Yeast: Trappist Ale Yeast WLP500 (35 ml, liquid) Priming: 0.5 lb (8 oz) Clear Belgian Candi Sugar Estimates: Initial GU: 62.2 (14.7 Grains EP + 47.5 Malt EP) Initial SG: 1.062 Final SG: 1.010 ABV: 6.812 Brewing Dates: Brew / 1st F: 09/10/2006 (7 / 7), yeast pitch at 7:33 pm 2nd F: 09/17/2006 (19 / 26) Keg: 10/06/2006 (47 / 73) Tap 11/22/2006 (72 / 145) Fin: 01/23/2007 Aged: 52 days, 7.4 week(s), 1.73 month(s) (73 - 21) Measurements: Brewing Time: 6 hours + 11 min, 1:55 -> 8:06 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: 1.5 Gal Lost Mash Water: 0.5 Gal Starting Mash Water: 3.5 Gal Boiled Wort Volume: 3.5 Gal Evaporated Water: 0 Gal Average Wort Volume: 3.5 Gal 1st F Wort Volume: 5 Gal (added 1.5 Gal) Grains weight: 49.80 oz, 3.11 lb Mini Mash Start Temp: 68 F Mini Mash Heating Time: 10 min, 3:20 -> 3:30 Pre-Grain Water Temp: 154 F Mini Mash Rest Temp: 147 F -> 140 F Mini Mash Rest Time: 46 min, 3:31 -> 4:17 Sparge Water Temp: 169 F -> 149 F Mini Mash Temp to Boil: 126 F -> Boiling Mini Mash Time to Boil: 34 min, 4:45 -> 5:19 Wort Temp to Boil: 187 F -> Boiling Wort Time to Boil: 14 min, 5:27 -> 5:41 Full Malt Bucket/Lid: 86.65 oz Empty Malt Bucket/Lid: 10.25 oz Malt Weight: 76.40 oz, 4.775 lb Full Candi Sugar Jar: 25.45 oz Empty Candi Sugar Jar: 0.80 oz Candi Sugar Weight: 24.65 oz, 1.54 lb Candi Sugar Volume: 16 fl oz. Wort Boil Time: 60 min, 5:42 -> 6:45 Wort Cooling Time: 39 min, 6:46 -> 7:25 Boiled Wort Pitch Temp: 82 F Additional Water Temp: - F Wort Yeast Pitch Temp: - F Wort Aeration Time: 33 min, 7:33 -> 8:06 Adjusted Mini-Mash GU: 20.88 Adjusted Initial GU: 68.4 (20.88 + 47.5) Mini Mash SG: 1.017 (estimate high by 3.88 GU) Starting Wort SG: 1.073 1st F SG (OG): 1.061 (estimate high by 1.2 GU) 2nd F SG: 1.005 Keg SG: 1.005 Tap SG (FG): 1.004 (estimate high by 6 GU) Mini Mash pH: 5.62 ToppedOff Mini Mash pH: 6.02 Starting Wort SG: 5.77 1st F pH: 5.65 2nd F pH: 4.18 Keg pH: 4.46 Tap pH: 4.18 Calculations: ABV: 7.487 (1.061 - 1.004) * 131 Apparent attenuation: 93.4 (1.061 - 1.004) / (1.061 - 1) * 100 Mini Mash GU/Gal: 11.9 (estimate high by 2.7 GU) 17 GU * 3.5 / 5 Malt GU/Gal: 49.1 (estimate low by 1.6 GU) 61 GU - 11.9 GU Wort SG (Wg): ? OG GU * (1st F Vol) Gal / (Average Wort Vol) Gal = GU Cg: ? 1 + ((Wg - 1.050) / 0.2) IBU: ? 7,489 / ((1st F Vol) Gal * Cg) * ( (W1 oz * A1 AA * U1) + (W2 oz * A2 AA * U2) + (Wn oz * An AA * Un)) BU:GU Ratio: ? IBU / OG GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Notes: - Recipe from: Clone Brews: Homebrew Recipes for 150 Commercial Beers Tess Szamatulski, Mark Szamatulski Storey Publishing, 1998 p 57 - Recipe modified while at the beer store to accomodate for available ingredients. - Dark Belgian Candi Syrup Bottle Notes: - Importer: www.darkcandi.com - Color: 150 SRM - Usage: 1/4 Cup = 1.010 per gal. - Contents: Pure Beet Sugar - Sugar profile (Siebel) - Fructose: 16.34% - Sucrose: 29.84% - Glucose: 18.10% - Carbohydrates: 64.28% - Candi Syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, rock sugar is formed and removed. What's left over is the syrup. Candi syrup has a more intense flavor and deeper color than rock candi sugar. - While transfering the beer from the primary to the secondary I opened the valve all the way to let it transfer quickly. This ended up plugging up the spout so that when the transfer was almost done no more beer would transfer. I ended up only transfering about four gallons. :( - Beer is much too bitter. There may be some sour mixed in as well. Very disapointing. Probably too much curacao bitter orange peel. ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- 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. ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Wee Heavy Scotch Ale Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 38 76 Golden Promise 0.50 33 16.5 Crystal 60L 0.25 38 9.5 Carafa 0.25 32 8 Barley Flakes ----------- --- ------ ------ 3.00 NA 110 Totals Mini Mash Extract Potential 1: 110 GU * 68% / 1.5 gal = 49.87 GU/Gal Mini Mash Extract Potential 2: 110 GU * 68% / 5 gal = 14.96 GU/Gal Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.8 35 273 Briess Malt Extract 0.37 (1 cup) 86.3 31.93 Aunt Patty's Blackstrap Molasses (Unsulphured) ----------- --- ------ ------ 8.37 NA 304.93 Totals Malt Extract Potential: 304.93 GU * 100% / 5 gal = 60.986 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.08 oz 60 MBEOB 24 6.9 Challenger 0.55 oz 30 MBEOB 19 5.7 Kent Goldings 0.56 oz 10 MBEOB 12 5.7 Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp (0.13 oz) ABS Burton Salts (water conditioner) (Burton Salts = Papain & Gypsum) 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: Edinburgh Ale Yeast WPL028 (35 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: 75.946 (14.96 Grains EP + 60.986 Malt EP) Initial SG: 1.076 Final SG: 1.020 ABV: 7.3% Aging: 84 days, 12 week(s), 3 month(s) Brewing Dates: Brew / 1st F: 04/01/2006 (8 / 8), yeast pitch at 20:02 pm 2nd F: 04/09/2006 (14 / 22) Keg: 04/23/2006 (140 / 162) Tap 09/10/2006 (202 / 364) Fin: 03/31/2007 Aged: 141 days, 20 week(s), 5 month(s) (162 - 21) Measurements: Brewing Time: 6 hours 20 min, 14:50 -> 21:10 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: 1.5 Gal Lost Mash Water: 0.5 Gal Starting Wort Volume: 3.5 Gal Boiled Wort Volume: 3.7 Gal Evaporated Volume: -0.2 Gal (offset by Malt volume) Average Wort Volume: 3.6 Gal 1st F Wort Volume: 5 Gal (added 1.4 Gal) Grains weight: 48.15 oz, 3.01 lb Mini Mash Start Temp: 66 F Mini Mash Heating Time: 11 min, 15:04 -> 15:15 Pre-Grain Water Temp: 160 F Mini Mash Rest Temp: 151 F -> 138 F Mini Mash Rest Time: 44 min, 15:18 -> 16:02 Sparge Water Temp: 154 F -> 135 F Mini Mash Temp to Boil: 84 F -> Boiling Mini Mash Time to Boil: 53 min, 16:33 -> 17:26 Wort Temp to Boil: 183 F -> Boiling Wort Time to Boil: 23 min, 17:32 -> 17:55 Full Malt Bucket/Lid: 135.00 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 124.9 oz, 7.8 lb Molasses weight: 11.7 oz, 0.731 lb Wort Boil Time: 60 min, 17:56 -> 18:57 Wort Cooling Time: 49 min, 19:01 -> 19:50 Boiled Wort Pitch Temp: 75.0 F Additional Water Temp: 71.7 F Wort Yeast Pitch Temp: 73.7 F Wort Aeration Time: 58 min, 20:03 -> 21:01 Mini Mash SG: 1.047 (estimate high by 2.87 GU) Starting Wort SG: 1.099 Boiled Wort SG: 1.104 1st F SG (OG): 1.076 (estimate off by 0 GU) 2nd F SG: 1.020 Keg SG: 1.019 Tap SG (FG): 1.010 (estimate high/low by ? GU) 2nd Tap SG (FG): 1.008 (estimate high/low by ? GU) Mash Water pH: 9.01 Treated Mash Water pH: 8.80 Mini Mash pH: 5.22 Starting Wort pH: 5.57 Boiled Wort pH: 5.50 1st F pH: 5.54 2nd F pH: 4.77 Keg pH: 4.81 Tap pH: ? Calculations: ABV: 8.646% (1.076 - 1.010) * 131 Apparent attenuation: ? (OG - FG) / (OG - 1) * 100 Mini Mash GU/Gal: 14.1 (estimate low by 0.86 GU, 2) 47 GU * 1.5 Gal / 5 Gal Malt GU/Gal: 61.9 (estimate low by 1 GU) 76 GU - 14.1 GU Wort SG (Wg): 106 76 GU * 5 Gal / 3.6 Gal = 106 GU Cg: 1.112 1 + ((1.106 - 1.050) / 0.2) IBU: 37.27 7,489 / (5 Gal * 1.112) * ( (1.08 oz * .069 AA * 0.24) + (0.55 oz * .057 AA * 0.19) + (0.56 oz * .057 AA * 0.12)) BU:GU Ratio: 0.49 37.27 IBU / 76 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary - after adding 1 tsp burton water salts and throwing out the rest of the package i noticed that the recipie called for the entire package, not just 1 tsp. Notes: - I took this beer off tap when there was about 1.5 Gal left. Probably sometime in November. I finally re-tapped the keg on 02/02/2007 (282 / 304). ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Ray's Snowflake Smoked Porter Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.0 37 74 American 2-Row 2.0 37 74 Rauch 1.5 33 49.5 Crystal 40L 0.3125 38 11.875 Carafa Special II ----------- --- ------ ------ 5.8125 NA 209.375 Totals Mini Mash Extract Potential 1: 209.375 GU * 68% / 4 gal = 35.594 GU/Gal Mini Mash Extract Potential 2: 209.375 GU * 68% / 5 gal = 28.475 GU/Gal Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.13 35 284.55 English Light Malt Extract ----------- --- ------ ------ 8.13 NA 284.55 Totals Malt Extract Potential: 284.55 GU * 100% / 5 gal = 56.91 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.02 oz 90 MBEOB 27 4.6 Fuggles 0.51 oz 10 MBEOB 12 3.62 Saaz 0.26 oz 0 MBEOB 5 3.33 Saaz Other Additions: Amount When What ------ ---- --------- 1 tbs ABS 5.2 pH Stabilizer (water conditioner) 1 tablet 20 MBEOB Whirfloc (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: White Labs British Ale Yeast WLP005 (35 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: 85.385 (28.475 + 56.91) Initial SG: 1.085 Final SG: 1.020 ABV: 8.5% Brewing Dates: Brew / 1st F: 03/26/2006 (6 / 6), yeast pitch at 8:02 pm 2nd F: 04/01/2006 (22 / 28) Keg: 04/23/2006 (22 / 50) Tap 05/15/2006 (59 / 109) Fin: 07/13/2006 Aged: 29 days, 4.1 week(s), 1 month(s) (50 - 21) Measurements: Mini-Mash Water: 8 qt, 2 Gal Sparging Water: 8 qt, 2 Gal Ending Mash Water: 3.15 Gal Lost Mash Water: 0.85 Gal Starting Wort Water: 4.00 Gal Boiled Wort Volume: 3.74 Gal Evaporated Water: 0.26 Gal Average Wort Volume: 3.87 Gal 1st F Wort Volume: 5 Gal (added 1.26 Gal) Pre-Grain Water Temp: 154 F Mini Mash Rest Temp: 145 F -> 147 F Mini Mash Rest Time: 46 min, 14:45 -> 15:31 Sparge Water Temp: 156 F -> 129 F Mini Mash Temp to Boil: 111 F -> Boiling Mini Mash Time to Boil: 47 min, 16:22 -> 17:09 Wort Temp to Boil: 187 F -> Boiling Wort Time to Boil: 19 min, 17:16 -> 17:35 Full Malt Bucket/Lid: 134.90 oz Empty Malt Bucket/Lid: 4.75 oz Malt Weight: 130.15 oz, 8.13 lb Wort Boil Time: 98 min, 17:35 -> 19:13 Wort Cooling Time: 42 min, 19:15 -> 19:57 Boiled Wort Pitch Temp: 73.2 F Additional Water Temp: 69.9 F Wort Yeast Pitch Temp: 72.3 F Wort Aeration Time: 32 min, 20:05 -> 20:37 Mini Mash SG: 1.039 (estimate low by 3.5 GU) Starting Wort SG: 1.092 Boiled Wort SG: 1.120 1st F SG (OG): 1.095 (estimate low by 10 GU) 2nd F SG: 1.030 Keg SG: 1.028 Tap SG (FG): 1.027 (estimate low by 7 GU) Mash Water pH: 8.89 Treated Mash Water pH: 6.48 Mini Mash pH: 5.66 Starting Wort pH: 5.60 Boiled Wort pH: 5.47 1st F pH: 5.45 2nd F pH: 4.56 Keg pH: 4.61 Tap pH: - Calculations: ABV: 8.9% (1.095 - 1.027) * 131 Apparent attenuation: 71.6% (1.095 - 1.027) / (1.095 - 1) * 100 Mini Mash GU/Gal: 31.2 (estimate low by 2.7 GU, 2) 39 GU * 4 Gal / 5 Gal Malt GU/Gal: 63.8 (estimate low by 6.9 GU) 95 GU - 31.2 GU Wort SG (Wg): 122 95 GU * 5 Gal / 3.87 Gal Cg: 1.36 1 + ((1.122 - 1.050) / 0.2) IBU: 16.8 7,489 / (5 Gal * 1.36) * ( (1.02 oz * .046 AA * .27) + (0.51 oz * .0362 AA * .12) + (0.26 oz * .0333 AA * .05)) BU:GU Ratio: 0.18 16.8 / 95 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary - when the mini-mash dropped to 136 F, i put it on a small flame and stirred the mash till it was at 144 F. - when the mini-mash dropped to 136 F again, i put it on a medium flame and stirred the mash till it was at 151 F. - 5.8125 lb of wet grains almost fill the 7.5 qt colander colander compleatly. (3/4" of space left at the top.) - 5.8125 lb of wet grains soaked up almost 1 gallon of water. - poured the mini-mash from the pot, into the colander in a bucket. - cleaned the pot, moved the colander into the pot and pourted the wort back through the grains in the colander again. - cleaned the bucket and moved the wort and colander back into the bucket. (without pouring the wort through the grains again.) - sparged the grains in the colander. - i left the grains sitting around for another 30 minuntes draining and this produced an extra 3 cups of liquid. the SG of this extra liquid was 1.037. lower than the starting wort SG. i poured this liquid out. - estimated the volume of the malt extract to be 0.75 Gal. so after adding the extract to the kettle, the kettle was very full at about 4.75 Gal. Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Belgian Style Dubble T2 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 1: 144 GU * 68% / 4 gal = 24.48 GU/Gal Mini Mash Extract Potential 2: 144 GU * 68% / 5 gal = 19.584 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.4875 35 297.06 Scotts Amber Malt Extract 0.98 36 35.28 Dark Belgian Candi Sugar ----------- --- ------ ------ 9.71 NA 332.34 Totals Malt Extract Potential: 332.34 GU * 100% / 5 gal = 66.468 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.00 oz 60 MBEOB 24 7.1 Nothern Brewer 1.06 oz 30 MBEOB 19 4.9 Styrian Goldings 1.07 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: ? oz dextrose Estimates: Initial GU: 86.05 (19.58 EP + 66.47 EP) Initial SG: 1.086 Final SG: 1.020 ABV: 8.64% Ageing: 12 week(s) minimum, 3 month(s) minimum Brewing Dates: Brew / 1st F: 03/19/2006 (6 / 6), yeast pitch at 10:15 pm 2nd F: 03/25/2006 (15 / 21) Keg: 04/09/2006 (95 / 116) Tap 07/13/2006 (66 / 182) Fin: 09/15/2006 Aged: 95 days, 13.5 week(s), 3.3 month(s) (116 - 21) Measurements: Mini-Mash Water: 10 qt, 2.5 Gal Sparging Water: 6 qt, 1.5 Gal Starting Wort Water: 4.00 Gal *** must be wrong!!! Boiled Wort Volume: 4.16 Gal Evaporated Water: - Gal Average Wort Volume: 4.33 Gal *** assumes 4.5 Gal for start 1st F Wort Volume: 5 Gal (added 0.84 Gal) Grains weight: 67.9 oz, 4.24 lb Mini Mash Rest Temp: 151 F -> 140 F Mini Mash Rest Time: 45 min, 16:20 -> 17:05 Sparge Water Temp: 144 F Mini Mash Temp to Boil: 99 F -> Boiling Mini Mash Time to Boil: 55 min, 18:25 -> 19:20 Wort Temp to Boil: 180 F -> Boiling Wort Time to Boil: 29 min, 19:28 -> 19:57 Full Malt Bucket/Lid: 145.90 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 135.80 oz, 8.4875 lb Candi Sugar weight: 15.70 oz, 0.98 lb Wort Boil Time: 64 min, 19:57 -> 21:01 Wort Cooling Time: 58 min, 21:05 -> 22:03 Boiled Wort Pitch Temp: 77.0 F Additional Water Temp: 74.1 F Wort Yeast Pitch Temp: 75 F Wort Aeration Time: 89 min, 22:15 -> 23:44 Mini Mash SG: 1.033 (estimate low by 9 GU) Starting Wort SG: 1.110 Boiled Wort SG: 1.124 1st F SG (OG): 1.095 (estimate low by 9 GU) 2nd F SG: 1.022 Keg SG: 1.018 Tap SG (FG): ? (estimate high/low by ? GU) Mash Water pH: 9.00 Treated Mash Water pH: 8.76 Mini Mash pH: 4.92 Starting Wort pH: 5.47 Boiled Wort pH: 5.39 1st F pH: 5.40 2nd F pH: 4.35 Keg pH: 4.51 Tap pH: ? Calculations: ABV: 9.694 1.092 - 1.018 * 131 Apparent attenuation: ? (OG - FG) / (OG - 1) * 100 Mini Mash GU/Gal: ? (estimate high/low by ? GU, 2) (Mini Mash) GU * (Starting Mash Water) Gal / (1st F Vol) Gal Malt GU/Gal: ? (estimate high/low by ? GU) OG GU - (Mini Mash GU/Gal) GU Wort SG (Wg): ? OG GU * (1st F Vol) Gal / (Average Wort Vol) Gal = GU Cg: ? 1 + ((Wg - 1.050) / 0.2) IBU: ? 7,489 / ((1st F Vol) Gal * Cg) * ( (W1 oz * A1 AA * U1) + (W2 oz * A2 AA * U2) + (Wn oz * An AA * Un)) BU:GU Ratio: ? IBU / OG GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary - placed mini-mash grains directly into water. - after the stand poured the grains through a large sieve into a bucket. - the wort initially drains very slowly through the sieve. i mixed the grains in the sieve a little to help it along. - there was a lot of particles in the wort so i cleaned the pot, placed the full sieve on the pot, and poured the wort through it again. - i cleaned the bucket, poured the wort back it, placed the full sieve into the bucket, and sparged the grains with 1.5 Gal of water. - it took a long time for the grains to drain. the grains soaked up almost a gallon of water. - i then topped off the bucket to 4 Gal. - i screwed up on the initial wort volume in the kettle. i thought i put in 4 gal but the wort volume seemed really high in the kettle. after i poured the wort into the primary fermenter i noticed that i had over 4 gallons of wort, so i had to have started out with more than 4 gallons. i'll assume i started with 4.5 gal. Fermentation Notes: - didn't start fermenting for a LONG time. i was worried that something went wrong. it wasn't fermenting when i left for work wed morning. (at least 60 hours, about 2.5 days.) when i came home from work on wed the to of the fermenter had been blown off and the wall had yeast on it. i cleaned up and put the lid back on. - i though i would have to throw out the beer but the guy at the beer store said i should keep it. due to the active fermentation the beer was producing CO2 so it's unlikely that it was oxidized. (which is the main concern for beers that need to be aged.) i was also concerned about bacterial contamination, but he said that the effects of that are usually evident in the flavor within days. so i should just continue with the batch and if it doesn't taste bad at kegging time then i should be ok. - use a blow off tube next time. Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Fire In The Hole Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 36 72 American 2-Row 1.00 36 36 Flaked Wheat 1.00 34 34 Crystal 75L 0.5 29 14.5 Rye 0.5 34 17 Munich 0.18 38 6.84 Carafa ----------- --- ------ ------ 5.18 NA 180.34 Totals Mini Mash Extract Potential 1: 180.34 GU * 68% / 4 gal = 45.085 GU/Gal Mini Mash Extract Potential 2: 180.34 GU * 68% / 5 gal = 36.068 GU/Gal Adjusted Mini Mash Extract Potential 1: 45.085 * 5.21 / 5.18 = 45.35 GU/Gal Adjusted Mini Mash Extract Potential 2: 36.068 * 5.21 / 5.18 = 36.28 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.18 37 265.66 English Light Malt Extract ----------- --- ------ ------ 7.18 NA 265.66 Totals Malt Extract Potential: 265.66 GU * 100% / 5 gal = 53.132 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 0.99 oz 60 MBEOB 24 14.4 Magnum 2.02 oz 5 MBEOB 5 9.4 Centennial 2 oz Dry, 2nd F 0 14.1 Columbus Other Additions: Amount When What ------ ---- --------- 1 tablet 20 MBEOB Whirfloc (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) 1 oz 2nd F Oak Chips - French Yeast: Whie Labs English Ale Yeast WLP002 (35 ml, liquid) Priming: 4.4 oz dextrose Estimates: Initial GU: 89.41 (36.28 EP + 53.13 EP) Initial SG: 1.089 Final SG: 1.020 ABV: 7.3% Brewing Dates: Brew / 1st F: 03/05/2006 (07 / 07), yeast pitch at 10:09 pm 2nd F: 03/12/2006 (13 / 20) Keg: 03/25/2006 (51 / 71) Tap 05/15/2006 (50 / 121) Fin: 06/04/2006 Aged: 50 days, 7.1 week(s), 1.6 month(s) (71 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.35 Gal Evaporated Water: 0.65 Gal Average Wort Volume: 3.675 Gal 1st F Wort Volume: 5 Gal (added 1.65 Gal) Grains weight: 83.30 oz, 5.21 lb Mini Mash Start Temp: 94 F Mini Mash Heating Time: 26 min, 17:15 -> 17:41 Mini Mash Rest Temp: 156 F -> 144 F Mini Mash Rest Time: 45 min, 17:41 -> 17:26 Mini Mash Temp to Boil: 136 F -> Boiling Mini Mash Time to Boil: 33 min, 18:41 -> 19:14 Full Malt Bucket/Lid: 119.80 oz Empty Malt Bucket/Lid: 4.85 oz Malt Weight: 114.95 oz, 7.18 lb Wort Boil Time: 66 min, 19:37 -> 20:43 Wort Cooling Time: 75 min, 20:44 -> 21:59 Boiled Wort Pitch Temp: 78.8 F Additional Water Temp: 73.7 F Wort Yeast Pitch Temp: 76.6 F Wort Aeration Time: 65 min, 22:03 -> 23:08 Adjusted Mini-Mash GU: 45.35 Adjusted Initial GU: 89.382 (36.28 + 53.132) Mini Mash SG: 1.032 (estimate high by 13 GU) Boiled Wort SG: 1.100 1st F SG (OG): 1.075 (estimate high by 14 GU) 2nd F SG: 1.020 Keg SG: 1.019 Tap SG (FG): - (estimate high by 1 GU) Mash Water pH: 8.73 Mini Mash pH: 5.52 Boiled Wort pH: 5.39 1st F pH: 5.39 2nd F pH: 4.38 Keg pH: 4.55 Tap pH: - Calculations: ABV: 7.3% (1.075 - 1.019) * 131 Apparent attenuation: 74.7% (1.075 - 1.019) / (1.075 - 1) * 100 Mini Mash GU/Gal: 25.6 (estimate high by 10.7 GU, 2) 32 GU * 4 Gal / 5 Gal Malt GU/Gal: 49.4 (estimate high by 3.7 GU) 75 GU - 25.6 GU Wort SG (Wg): 102 75 GU * 5 Gal / 3.675 Gal Cg: 1.26 1 + ((1.102 - 1.050) / 0.2) IBU: 52 7,489 / (5 Gal * 1.26) * ( (0.99 oz * .144 AA * .24) + (2.02 oz * .094 AA * .05)) BU:GU Ratio: 0.69 52 / 75 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Jamil's Chocolate Hazelnut Porter Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.00 34 34 Munich Malt (base) 1.00 33 33 Crystal 40L 1.00 33 33 Crystal 75L 0.75 34 25.5 Chocolate Malt 0.50 33 16.5 Carapils 0.50 26 13 Black Patent Malt ----------- --- ------ ------ 4.75 NA 155 Totals Mini Mash Extract Potential 1: 155 GU * 50% / 3.5 gal = 22.14 GU/Gal Mini Mash Extract Potential 2: 155 GU * 50% / 5 gal = 15.5 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.0 35 280 English Light Malt Extract 0.5 40 20 Light DME ----------- --- ------ ------ 8.5 NA 300 Totals Malt Extract Potential: 300 GU * 100% / 5 gal = 60 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.01 oz 60 MBEOB 24 6.21 Kent Goldings 1.00 oz 30 MBEOB 19 4.11 Willamette 1.96 oz 1 MBEOB 5 4.11 Willamette Other Additions: Amount When What ------ ---- --------- 1 tablet 20 MBEOB Whirfloc (clarifier) 8 oz 10 MBEOB Unsweetend Coco Powder 25 ml Bottling Hazelnut Flavoring Yeast: White Labs California Ale V WLP051 (35 ml, liquid) Priming: 5.3 oz dextrose Estimates: Initial SG: 1.065 Brewing Dates: Brew / 1st F: 01/05/2006 (6 / 6), yeast pitch at 9:13 am/pm 2nd F: 02/11/2006 (15 / 21) Keg: 02/26/2006 (14 / 35) Tap 03/12/2006 (58 / 93) Fin: 05/09/2006 Aged: 14 days, 2 week(s), 0.5 month(s) Measurements: 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: 5 Gal (added 1.50 Gal) Grains weight: 76.10 oz, 4.7562 lb Mini Mash Start Temp: 81 F Mini Mash Heating Time: 29 min, 4:22 -> 4:51 Mini Mash Rest Temp: 156 F -> 136 F Mini Mash Rest Time: 45 min, 4:51 -> 5:36 Mini Mash Temp to Boil: 131 F -> Boiling Mini Mash Time to Boil: 34 min, 5:51 -> 6:25 Full Malt Bucket/Lid: 134.15 oz Empty Malt Bucket/Lid: 4.90 oz Malt Weight: 129.25 oz, 8.078 lb DME weight: 9.40 oz, 0.5875 lb Coco weight: 7.70 oz, 0.48125 lb Wort Boil Time: 64 min, 6:57 -> 8:01 Wort Cooling Time: 60 min, 8:03 -> 9:03 Boiled Wort Pitch Temp: 73.1 F Additional Water Temp: 79.1 F Wort Yeast Pitch Temp: 75.3 F Wort Aeration Time: 47 min, 9:14 -> 10:01 Mini Mash SG: 1.023 (estimate low by 1 GU) Boiled Wort SG: 1.120 1st F SG (OG): 1.082 (estimate low by 17 GU) 2nd F SG: 1.033 Keg SG: 1.029 Tap SG (FG): 1.028 Mash Water pH: 8.48 Mini Mash pH: 5.02 Boiled Wort pH: 5.10 1st F pH: 5.19 2nd F pH: 4.49 Keg pH: 4.54 Tap pH: 4.53 Calculations: ABV: 7.07% (1.082 - 1.029) * 131 Apparent attenuation: 66% (1.082 - 1.028) / (1.082 - 1) * 100 Mini Mash GU/Gal: 18.4 (estimate low by 2.9 GU) 23 GU * 4 Gal / 5 Gal Malt GU/Gal: 63.6 (estimate low by 3.6 GU) 82 GU - 18.4 GU Wort SG (Wg): 109.33 82 GU * 5 Gal / 3.75 Ga Cg: 1.295 1 + ((1.109 - 1.050) / 0.2) IBU: 31.1 7,489 / (5 Gal * 1.295) * ( (1.01 oz * .0621 AA * .24) + (1.00 oz * .0411 AA * .19) + (1.96 oz * .0411 AA * .05)) BU:GU Ratio: 0.38 31.1 / 82 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- English Style ESB Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 35 70 British 2-Row 0.50 33 16.5 30-37 Crystal 0.25 36 9 Aromatic Malt 0.25 30 7.5 Barley Flakes ----------- --- ------ ------ 3.00 NA 103.0 Totals Mini Mash Extract Potential 1: 103.0 GU * 50% / 4 gal = 12.875 GU/Gal Mini Mash Extract Potential 2: 103.0 GU * 50% / 5 gal = 10.3 GU/Gal Adjusted Mini Mash Extract Potential 1: 12.875 * 3.1 / 3 = 13.30 GU/Gal Adjusted Mini Mash Extract Potential 2: 10.3 * 3.1 / 3 = 10.64 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 4.95 35 173.25 Scotts Pale Malt Extract ----------- --- ------ ------ 4.95 NA 173.25 Totals Malt Extract Potential: 173.25 GU * 100% / 5 gal = 34.65 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.05 oz 60 MBEOB 24 6.9 Challenger 0.49 oz 30 MBEOB 19 5.4 Kent Goldings 0.49 oz 15 MBEOB 12 5.4 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: Burton Ale Yeast WLP023 (35 ml, liquid) Priming: 4.5 oz dextrose Estimates: Initial GU: 44.95 (Grains EP + Malt EP) Initial SG: 1.045 Final SG: 1.016 ABV: 3.80 Aging: 14 days, 2 week(s), 0.5 month(s) Brewing Dates: Brew / 1st F: 01/29/2006 (07 / 07), yeast pitch at 9:02 pm 2nd F: 02/05/2006 (11 / 18) Keg: 02/16/2006 (01 / 19) Tap 02/17/2006 (34 / 53) Fin: 03/23/2006 Aged: 1 day Measurements: Starting Mash Water: 4 Gal Boiled Wort Volume: 3.475 Gal Evaporated Water: 0.525 Gal Average Wort Volume: 3.7375 Gal 1st F Wort Volume: 5 Gal (added 1.525 Gal) Grains weight: 3.106 lb Mini Mash Start Temp: 90 F Mini Mash Rest Temp: 158 F -> 144 F Mini Mash Rest Time: 45 min Mini Mash Temp to Boil: 140 F -> Boiling Mini Mash Time to Boil: 34 min, 6:13 -> 6:47 Full Malt Bucket/Lid: 89.30 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 79.2 oz, 4.95 lb Wort Boil Time: 60 min, 7:07 -> 8:10 Wort Cooling Time: 35 min, 8:14 -> 8:49 Boiled Wort Pitch Temp: 79.8 F Additional Water Temp: 73.0 F Wort Yeast Pitch Temp: 77.1 F Wort Aeration Time: 57 min, 9:02 -> 9:59 Adjusted Mini-Mash GU: 13.30 Adjusted Initial GU: 45.29 (Adj Mini-Mash EP + Malt EP) Mini Mash SG: 1.021 (estimate low by 7.7 GU) Boiled Wort SG: 1.077 1st F SG (OG): 1.050 (estimate low by 5 GU) 2nd F SG: 1.009 Keg SG: 1.009 Tap SG (FG): 1.009 (estimate high by 7 GU) Mash Water pH: 8.30 Treated Mash Water pH: 8.18 Mini Mash pH: 5.83 Boiled Wort pH: 5.50 1st F pH: 5.57 2nd F pH: 4.49 Keg pH: 4.59 Tap pH: 4.59 Calculations: ABV: 5.37% (1.050 - 1.009) * 131 Apparent attenuation: 82% (1.050 - 1.009) / (1.050 - 1) * 100 Mini Mash GU/Gal: 16.8 (estimate low by 3.5 GU, 2) 21 GU * 4 Gal / 5 Gal Malt GU/Gal: 33.2 (estimate high by 1.4 GU) 50 GU - 16.8 GU Wort SG (Wg): 66.89 50 GU * 5 Gal / 3.7375 Gal Cg: 1.085 1 + ((1.067 - 1.050) / 0.2) IBU: 35.33 7,489 / (5 Gal * 1.085) * ( (1.05 oz * 0.069 AA * 0.24) + (0.49 oz * 0.054 AA * 0.19) + (0.49 oz * 0.054 AA * 0.12)) BU:GU Ratio: 0.71 35.33 IBU / 50 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Brain IPA Supplier: SF Brewcraft (Personal Recipe) Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.5 34 51 Crystal 10L 1.0 37 37 American 2-Row 0.5 34 17 Victory 0.5 32 16 Barley Flakes ----------- --- ------ ------ 3.0 NA 121 Totals Mini Mash Extract Potential 1: 121 GU * 50% / 3.5 Gal = 17.3 GU/Gal Mini Mash Extract Potential 2: 121 GU * 50% / 5 Gal = 12.1 GU/Gal Adjusted Mini Mash Extract Potential 1: 17.3 GU/Gal * (3.66 lb / 3 lb) = 21.1 GU/Gal Adjusted Mini Mash Extract Potential 2: 12.1 GU/Gal * (3.66 lb / 3 lb) = 14.8 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5 35 175 Scotts Pale Malt Extract 1 36 36 Clear Belgian Candi Sugar ----------- --- ------ ------ 6 NA 211 Totals Malt Extract Potential: 211 GU * 100% / 5 gal = 42.2 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.05 oz 60 MBEOB 23 12.1 Chinook 0.97 oz 20 MBEOB 15 6.5 Cascade 0.98 oz 10 MBEOB 12 5.6 Cascade 1.16 oz 5 MBEOB 5 3.8 Mt Hood 1.13 oz 1 MBEOB 5 3.8 Mt Hood 2.30 oz Dry, Keg 0 0 Mt Hood Other Additions: Amount When What ------ ---- --------- 1 capsule 10 MBEOB Servomyces (yeast nutrient) 1 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: 4.5 oz dextrose + 1 cup water Estimates: Initial GU: 54.3 (Grains EP + Malt EP) Initial SG: 1.054 Final SG: 1.008 ABV: 6.0% Target IBU: 65 Target BU:GU: 1.38 Aging: 14 days, 2 week(s), 0.5 month(s) Wort SG (Wg): 77.6 GU 54.3 GU * 5 Gal / 3.5 Gal Cg: 1.14 1 + ((1.078 - 1.050) / 0.2) IBU: 64.62 7,489 / (5 Gal * 1.14) * ( (1 oz * .121 AA * .23) + (1 oz * .065 AA * .15) + (1 oz * .056 AA * .12) + (2 oz * .038 AA * .05)) BU:GU Ratio: 1.38 65 IBU / 47 GU Brewing Dates: Brew / 1st F: 01/08/2006 (7 / 7), yeast pitch at 10:01 pm 2nd F: 01/15/2006 (12 / 19) Keg: 01/27/2006 (16 / 35) Tap 02/11/2006 (13 / 48) Fin: 03/12/2006 Aged: 16 days, 2.3 weeks, 0.5 months Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.35 Gal Evaporated Water: 0.65 Gal Average Wort Volume: 3.68 Gal 1st F Wort Volume: 5 Gal (added 1.65 Gal) Grains weight: 58.5 oz, 3.66 lb Mini Mash Start Temp: 97 F Mini Mash Heating Time: 34 min, 5:03 -> 5:37 Mini Mash Rest Time: 45 min Mini Mash Rest Temp: 155 F -> 136 F Mini Mash Time to Boil: 32 min, 6:33 -> 7:05 Full Malt Bucket/Lid: 91.25 oz Empty Malt Bucket/Lid: 10.20 oz Malt Weight: 81.05 oz, 5.06 lb Candi Sugar weight: 16.9 oz, 1.05 lb Wort Boil Time: 60 min, 7:33 -> 8:33 Wort Cooling Time: 37 min, 8:35 -> 9:12 Boiled Wort Pitch Temp: 79.1 F Additional Water Temp: 75.5 F Wort Yeast Pitch Temp: 77.7 F Wort Aeration Time: 35 min, 9:25 -> 10:00 Adjusted Mini-Mash GU: 21 Adjusted Initial GU: 57 (14.8 + 42.2) Mini Mash SG: 1.020 (estimate high by 1 GU) Boiled Wort SG: 1.092 1st F SG (OG): 1.061 (estimate low by 4 GU) 2nd F SG: 1.009 Keg SG: 1.009 Tap SG (FG): 1.008 (estimate low by 3 GU) Mash Water pH: 8.48 Mini Mash pH: 5.70 Boiled Wort pH: 5.37 1st F pH: 5.39 2nd F pH: 4.23 Keg pH: 4.23 Tap pH: 4.23 Calculations: ABV: 6.943% (1.061 - 1.008) * 131 Apparent attenuation: 86.88% (1.061 - 1.008) / (1.061 - 1) * 100 Mini Mash GU/Gal: 16 (estimate low by 2.8 GU) 20 GU * 4 Gal / 5 Gal Malt GU/Gal: 35 (estimate low by 3 GU) 61 GU - 16 GU Wort SG (Wg): 82.8 61 GU * 5 Gal / 3.68 Gal = Cg: 1.165 1 + ((1.165 - 1.050) / 0.2) IBU: 63.78 7,489 / (5 Gal * 1.165) * ( (1.05 oz * .121 AA * .23) + (0.97 oz * .065 AA * .15) + (0.98 oz * .056 AA * .12) + (2.29 oz * .038 AA * .05)) BU:GU Ratio: 1.05 63.78 / 61 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - started brewing at 4:30pm - finished with brewing, cleanup and notes at 10:30pm - when removing the grains and dipping them, i laid the large wooden spoon across the top of the pot and set the grains bag down on top of it multipe times to break up the grains so they would drain better. this seemed to extract a lot more grit from the grains and left the wort water much clowdier than usual. Notes: - based off the mini mash recipie for "Speakeasy 3rd Anniversary Ale" from moorbeer.com. added barley flakes (for mouth feel.) using a different malt extract which will hopefully give a much lower final gravity. also using belgian candi suger to help ensure a low final gravity. ;) since i want the final gravity to be lower, i also lowered the total malt content so the beer wouldn't be too strong. then i adjusted down the hops accordingly to keep appox the same BU:GU ratio. added dry hopping. - the recipie was changed at the beer store: 1) crystal 10 was substituted for carastan 2) 0.5 lb less crystal 10 was used and 3) 1 lb of 2-Row was added - at the time of kegging, it tasted really good. not too sweet. - microwaved the filled dry hop bag for 3 mins on high to steralize it. probably a bad idea. the hops smelled cooked. hopefully i didn't ruin the beer. - used what i though was plenty of rocks to weigh the hop bag down, but it wasn't enough ahd it was floating when i transfered the beer to the keg. - the bag of hops finally sank to the bottom. - a week after tapping, the output on tap on the kegerator stopped flowing. turned out the quick disconnect value on the beer output line actually got plugged by hop particles. -------------------------------------------------------------------------------