------------------------------------------------------------------------------- Ordinary Bitter Supplier: SF Brewcraft (from Brew Magazine, Mar-Apr 2007, Vol 13, No 2, p 19) Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.00 38 266.00 English Pale Ale 0.50 33 16.50 Crystal 120L 0.25 35 8.75 Special Roast 50L ----------- --- ------ ------ 7.75 NA 291.25 Totals Mash Extract Potentia: 291.25 GU * 68% / 5 gal = 39.61 GU/Gal Adjusted Mash Extract Potential: 39.61 * 7.68 / 7.75 = 39.25 GU/Gal Cooking Time: 150 F, 60 Min (time for soaking) Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.2 60 MBEOB ? 5.0 East Kent Goldings 0.5 30 MBEOB ? 5.0 East Kent Goldings 0.39 0 MBEOB ? 5.0 East Kent Goldings 0.56 0 MBEOB ? 5.7 East Kent Goldings (old) Other Additions: Amount When What ------ ---- --------- 1 tbs ABS 5.2 pH Stabilizer (water conditioner) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: White Labs English Ale Yeast WLP002 (350 ml, liquid) Priming: 4 oz dextrose Estimates: Initial SG: 1.032 - 1.040 Final SG: 1.007 - 1.011 ABV: 3.2 - 3.8 Target IBU: 25 - 35 Target BU:GU: 0.833 Brewing Dates: Brew / 1st F: 04/08/2007 (21 / 21), yeast pitch at 9:10 pm 2nd F: 04/29/2007 (0 / 21) Keg: 04/29/2007 (16 / 37) Tap 05/15/2007 (112 / 149) Fin: 09/04/2007 Aged: 16 days, 2.3 week(s), 0.5 month(s) (37 - 21) Measurements: Brewing Time: 6:11, 4:00 -> 10:11 Mini-Mash Water: 8 qt, 2 Gal (~ 1 qt / 1 lb of grains) Sparging Water: 12 qt, 3 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 4.3 Gal Lost Mash Water: 0.7 Gal Starting Wort Water: 5.0 Gal Boiled Wort Volume: 4.4 Gal Evaporated Water: 0.6 Gal Average Wort Volume: 4.7 Gal 1st F Wort Volume: 5 Gal (added 0.6 Gal) Grains weight: 122.85 oz, 7.68 lb Pre-Grain Water Temp: 169 F Post-Grain Water Temp: 154 F Mash Rest Temp: 172 F -> 161 F Mash Rest Time: 62 min, 4:45 -> 5:47 Sparge Water Temp: 171 F -> 171 F Sparged Mash Temp: 164 F Wort Temp to Boil: 126 F -> Boiling Wort Time to Boil: 36 min, 6:26 -> 7:02 Wort Boil Time: 1:24 min, 7:02 -> 8:26 Wort Cooling Time: 29 min, 8:32 -> 9:01 Wort Cooling Temp: Boiling -> 75 F Wort Yeast Pitch Temp: 74 F Wort Aeration Time: 44 min, 9:13 -> 9:57 Starting Wort SG: 1.042 (estimate high/low by 2.75 GU) 1st F SG (OG): 1.041 (estimate high/low by ? GU) 2nd F SG: 1.011 Keg SG: 1.011 Tap SG (FG): - (estimate high/low by ? GU) Treated Mash Water pH: 6.17 1st F pH: 5.48 2nd F pH: 4.23 Keg pH: 4.23 Tap pH: - Calculations: ABV: ? (OG - FG) * 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 - directions say to mash at 150 F for about 60 min. for some stupid fucking reason i though it was higher, so after adding the grains i heated the pot. unfortunatly to compound the fuckup i was using a crappy thermometer to monitor the temp so my mash temp went to 172 F. Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Wagners Vanilla Oat Stout Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 3.50 38 133.00 British Pale 1.00 33 33.00 Flaked Oats 0.75 25 18.75 Black Roasted 0.75 38 28.50 Chocolate Wheat 0.25 33 8.25 Crystal 60L ----------- --- ------ ------ 6.25 NA 222 Totals Mini Mash Extract Potential 1: 222 GU * 68% / 4 gal = 37.7 GU/Gal Mini Mash Extract Potential 2: 222 GU * 68% / 5 gal = 30.2 GU/Gal Adjusted Mini Mash Extract Potential 1: 37.7 * 5.79 / 6.25 = 34.9 GU/Gal Adjusted Mini Mash Extract Potential 2: 30.2 * 5.79 / 6.25 = 28.0 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.13 35 250 English Light Malt Extract ----------- --- ------ ------ 7.13 NA 250 Totals Malt Extract Potential: 250 GU * 100% / 5 gal = 50 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.23 oz 60 MBEOB 24 5.5 Kent Goldings 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) ? oz 2nd F 3x Vanilla Beans Yeast: White Labs English Ale Yeast WLP002 (350 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: 80.2 Initial SG: 1.080 Final SG: 1.010 ABV: 9.2 Brewing Dates: Brew / 1st F: 02/04/2007 (18 / 18), yeast pitch at 7:08 pm 2nd F: 02/22/2007 (45 / 63) Keg: 04/08/2007 (13 / 76) Tap 04/21/2007 (145 / 221) Fin: 09/13/2007 Aged: 55 days, 7.8 week(s), 1.8 month(s) (76 - 21) Measurements: Brewing Time: 6:19, 1:30 -> 7:49 Mini-Mash Water: 7.8 qt, 2 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 9.3 qt, 2.5 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 3.6 Gal Lost Mash Water: 0.4 Gal Starting Mash Water: 4.00 Gal Boiled Wort Volume: 4.00 Gal Evaporated Water: 0.00 Gal Average Wort Volume: 4.00 Gal 1st F Wort Volume: 5.00 Gal (added 1 Gal) Grains weight: 92.70 oz, 5.79 lb Mini Mash Start Temp: 86 F Mini Mash Heating Time: 17 min, 1:50 -> 2:07 Pre-Grain Water Temp: 164 F Mini Mash Rest Temp: 154 F -> 144 F Mini Mash Rest Time: 60 min, 2:09 -> 3:09 Sparge Water Temp: 160 F -> 160 F Mini Mash Temp to Boil: 120 F -> Boiling Mini Mash Time to Boil: 40 min, 4:09 -> 4:49 Wort Temp to Boil: 185 F -> Boiling Wort Time to Boil: 16 min, 5:00 -> 5:16 Full Malt Bucket/Lid: 118.90 oz Empty Malt Bucket/Lid: 4.75 oz Malt Weight: 114.15 oz, 7.13 lb Wort Boil Time: 61 min, 5:20 -> 6:21 Wort Cooling Time: 26 min, 6:33 -> 6:59 Wort Yeast Pitch Temp: 75 F Wort Aeration Time: 31 min, 7:10 -> 7:41 Adjusted Mini-Mash GU: 34.9 Adjusted Initial GU: 78 (Adj Mini-Mash EP + Malt EP) Mini Mash SG: 1.034 (estimate high by 0.9 GU) Starting Wort SG: 1.087 1st F SG (OG): 1.078 (estimate off by 0 GU) 2nd F SG: 1.032 Keg SG: - Tap SG (FG): - (estimate high/low by ? GU) Mash Water pH: 8.14 Treated Mash Water pH: 6.22 Mini Mash pH: 5.67 Starting Wort pH: 5.50 1st F pH: 5.37 2nd F pH: 4.59 Keg pH: 4.48 Tap pH: - Calculations: ABV: ? (OG - FG) * 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 Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Biere de Garde Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 37 74.00 German Pilsner 2.00 34 68.00 Munich 1.00 36 36.00 Aromatic 0.75 33 24.75 CaraMunich 0.75 30 22.50 Special B 0.50 38 19.00 Wheat ----------- --- ------ ------ 7.00 NA 244.25 Totals Mini Mash Extract Potential 1: 244 GU * 68% / 4 gal = 41.5 GU/Gal Mini Mash Extract Potential 2: 244 GU * 68% / 5 gal = 33.2 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.13 35 285 German Pils Malt Extract ----------- --- ------ ------ 8.13 NA 285 Totals Malt Extract Potential: 285 GU * 100% / 5 gal = 57 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.25 oz 60 MBEOB 24 4.0 Hallertauer 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 German Lager Yeast WLP830 (350 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: 90.2 Initial SG: 1.090 Final SG: 1.020 ABV: 9.2 Brewing Dates: Brew / 1st F: 02/03/2007 (19 / 19), yeast pitch at 7:18 pm 2nd F: 02/22/2007 (45 / 64) Keg: 04/08/2007 (295 / 359) Tap 01/28/2008 (? / ?) Fin: ? Aged: 338 days, 48 week(s), 11 month(s) Measurements: Brewing Time: 5:54, 2:00 -> 7:54 Mini-Mash Water: 8 qt, 2.0 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 10 qt, 2.5 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 3.4 Gal Lost Mash Water: 1.1 Gal Starting Mash Water: 4 Gal Boiled Wort Volume: 4.5 Gal Evaporated Water: - Gal Average Wort Volume: 4.25 Gal 1st F Wort Volume: 5 Gal (added 0.75 Gal) Grains weight: 112.50 oz, 7.03 lb Mini Mash Start Temp: 86 F Mini Mash Heating Time: 17 min, 2:21 -> 2:38 Pre-Grain Water Temp: 169 F Mini Mash Rest Temp: 158 F -> 147 F *** see notes below Mini Mash Rest Time: 46 min, 2:39 -> 3:25 Sparge Water Temp: 145 F -> 145 F Mini Mash Temp to Boil: 108 F -> Boiling Mini Mash Time to Boil: 43 min, 4:17 -> 5:00 Wort Temp to Boil: 181 F -> Boiling Wort Time to Boil: 20 min, 5:10 -> 5:30 Full Malt Bucket/Lid: 134.75 oz Empty Malt Bucket/Lid: 4.75 oz Malt Weight: 130 oz, 8.125 lb Wort Boil Time: 71 min, 5:31 -> 6:42 Wort Cooling Time: 27 min, 6:43 -> 7:10 Wort Yeast Pitch Temp: 73 F Wort Aeration Time: 30 min, 7:19 -> 7:49 Mini Mash SG: 1.037 (estimate high by 4.5 GU) Starting Wort SG: 1.099 1st F SG (OG): 1.087 (estimate high by 3.2 GU) 2nd F SG: 1.026 Keg SG: 1.025 Tap SG (FG): 1.011 (estimate high/low by 9 GU) Mash Water pH: 8.25 Treated Mash Water pH: 6.26 Mini Mash pH: 5.34 Starting Wort pH: 5.40 1st F pH: 5.30 2nd F pH: 4.56 Keg pH: 4.36 Tap pH: 4.05 Calculations: ABV: 9.956 (1.087 - 1.011) * 131 Apparent attenuation: 87% (1.087 - 1.011) / (1.087 - 1) * 100 Mini Mash GU/Gal: 39.6 (estimate low by 6.4 GU, 2) 37 GU * 4 Gal / 5 Gal Malt GU/Gal: 47.4 (estimate high by 9.6 GU) 87 GU - 39.6 GU Wort SG (Wg): 1.279 1.087 * 5 Gal / 4.25 Gal Cg: 2.145 1 + ((1.279 - 1.050) / 0.2) IBU: ? 7,489 / (5 Gal * 2.145) * ( (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 - minimash temperature was too high, it didn't drop nearly as much as i expected after adding the grains. After sitting for about 20 i noticed that the mast temperature was close to 160 F. i stirred the mash vigorously to mix in air and drop the temperature and got it down to about 152 F. - There was too much grain to fit in the 7.5 qt strainer. i had to leave some out when sparging. Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Nutty Brown Ale Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.500 35 52.50 British 2-Row 0.500 32 16.00 British Brown 0.250 33 8.25 Crystal 50-60L 0.250 32 8.00 Barley Flakes ----------- --- ------ ------ 2.500 NA 84.85 Totals Mini Mash Extract Potential 1: 84.85 GU * 68% / 4 gal = 14.42 GU/Gal Mini Mash Extract Potential 2: 84.85 GU * 68% / 5 gal = 11.54 GU/Gal Adjusted Mini Mash Extract Potential 1: 14.42 * 2.788 / 2.5 = 16.08 GU/Gal Adjusted Mini Mash Extract Potential 2: 11.54 * 2.788 / 2.5 = 12.87 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5.5 35 192.5 Muntons Pale Malt Extract ----------- --- ------ ------ 5.5 NA 192.5 Totals Malt Extract Potential: 192.5 GU * 100% / 5 gal = 38.5 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.16 oz 60 MBEOB 24 8.9 Northern Brewer 0.50 oz 30 MBEOB 19 5.0 Kent Goldings 0.41 oz 10 MBEOB 12 5.0 Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: White Labs English Ale Yeast WLP002 (350 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: ? (? Grains EP + ? Malt EP) Initial SG: ? Final SG: ? ABV: ? Target IBU: ? Target BU:GU: ? Aging: ? days, ? week(s), ? month(s) Brewing Dates: Brew / 1st F: 01/20/2007 (13 / 13), yeast pitch at 11:45 pm 2nd F: 02/02/2007 (20 / 33) Keg: 02/22/2007 (49 / 82) Tap 03/--/2007 (- / -) Fin: 04/12/2007 Aged: ? days, ? week(s), ? month(s) ( - 21) Measurements: Brewing Time: 6, 6:45 pm -> 12:45 am 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: 1.75 Gal Lost Mash Water: 0.25 Gal Starting Mash Water: 4 Gal Boiled Wort Volume: 3.8 Gal Evaporated Water: ? Gal Average Wort Volume: ? Gal 1st F Wort Volume: ? Gal (added ? Gal) Grains weight: 44.60 oz, 2.788 lb Mini Mash Start Temp: 54 F Mini Mash Heating Time: 15 min, 7:10 -> 7:25 Pre-Grain Water Temp: 166 F Mini Mash Rest Temp: 156 F -> 150 F Mini Mash Rest Time: 47 min, 7:27 -> 8:14 Sparge Water Temp: 165 F -> 130 F Mini Mash Temp to Boil: 104 F -> Boiling Mini Mash Time to Boil: 46 min, 8:52 -> 9:38 Wort Temp to Boil: 187 F -> Boiling Wort Time to Boil: 14 min, 9:46 -> 10:00 Full Malt Bucket/Lid: 98.10 oz Empty Malt Bucket/Lid: 10.20 oz Malt Weight: 87.90 oz, 5.494 lb Wort Boil Time: 64 min, 10:01 -> 11:05 Wort Cooling Time: 26 min, 11:10 -> 11:36 Wort Yeast Pitch Temp: 74 F Wort Aeration Time: 47 min, 11:46 -> 12:33 Mini Mash SG: 1.017 (estimate low by 0.92 GU) Starting Wort SG: 1.065 1st F SG (OG): 1.052 (estimate high/low by ? GU) 2nd F SG: 1.010 Keg SG: 1.010 (estimate high/low by ? GU) Tap SG (FG): - Mash Water pH: 8.30 Mini Mash pH: 5.54 Starting Wort pH: 5.48 1st F pH: 5.26 2nd F pH: 4.33 Keg pH: 4.37 Tap pH: - Calculations: ABV: ? (OG - FG) * 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 Fermentation Notes: Notes: ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Four Grain Hefeweizen Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.000 35 35.0 American 2-Row 0.500 38 19.0 American Wheat Malt 0.500 29 14.5 Rye 0.500 33 16.5 Oats ----------- --- ------ ------ 2.500 NA 85 Totals Mini Mash Extract Potential 1: 85 GU * 68% / 4 gal = 14.5 GU/Gal Mini Mash Extract Potential 2: 85 GU * 68% / 5 gal = 11.6 GU/Gal Adjusted Mini Mash Extract Potential 1: 14.5 * 3.04 / 2.5 = 17.6 GU/Gal Adjusted Mini Mash Extract Potential 2: 11.6 * 3.04 / 2.5 = 14.1 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5.3 45 238.5 Wheat DME ----------- --- ------ ------ 5.3 NA 238.5 Totals Malt Extract Potential: 238.5 GU * 100% / 5 gal = 47.7 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.07 oz 60 MBEOB 24 7.7 Perle 1.07 oz 30 MBEOB 19 3.7 Hallertauer (US) Yeast: White Labs Hefeweizen Ale Yeast WLP300 (35 ml, liquid) Priming: 5 oz dextrose Estimates: Initial GU: 61.8 (14.1 Grains EP + 47.7 Malt EP) Initial SG: 1.062 Final SG: 1.010 ABV: 6.81 Brewing Dates: Brew / 1st F: 01/07/2007 (13 / 13), yeast pitch at 11:36 pm 2nd F: 01/20/2007 (13 / 26) Keg: 02/02/2007 (7 / 33) Tap 02/09/2007 (1 / 34) Fin: 02/10/2007 Aged: 13 days, 2 week(s), 0.5 month(s) Measurements: Brewing Time: ?, 5:48 pm -> ?:?? 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: 1.4 Gal Lost Mash Water: 0.6 Gal Starting Mash Water: 4.00 Gal 1st F Wort Volume: 5 Gal (added 1 Gal) Pre-Grain Water Temp: 166 F Mini Mash Rest Temp: 156 F -> 140 F Mini Mash Rest Time: 45 min, 6:00 -> 6:45 Sparge Water Temp: 153 F Mini Mash Temp to Boil: 88 F -> Boiling Mini Mash Time to Boil: 54 min, 8:12 -> 9:06 Wort Temp to Boil: 189 F -> Boiling Wort Time to Boil: 15 min, 9:23 -> 9:38 Malt Weight: 84.75 oz, 5.3 lb DME weight: 48.65 oz, 3.04 lb Wort Boil Time: 74 min, 9:30 -> 10:44 Wort Cooling Time: 45 min, 10:45 -> 11:30 Wort Yeast Pitch Temp: 79 F Wort Aeration Time: 60 min, 11:38 -> 12:38 Adjusted Mini-Mash GU: 17.6 Adjusted Initial GU: 65.3 (17.6 + 47.7) Mini Mash SG: 1.018 (estimate low by 0.4 GU) Starting Wort SG: 1.074 Boiled Wort SG: 1.088 1st F SG (OG): 1.062 (estimate off by 0 GU) 2nd F SG: 1.017 Keg SG: 1.019 Tap SG (FG): - (estimate high/low by ? GU) Mash Water pH: 8.29 Mini Mash pH: 6.18 Starting Wort pH: 5.74 Boiled Wort pH: 5.54 1st F pH: 5.60 2nd F pH: 4.30 Keg pH: 4.27 Tap pH: - Calculations: ABV: ? (OG - FG) * 131 Apparent attenuation: ? (OG - FG) / (OG - 1) * 100 Mini Mash GU/Gal: 14.4 (estimate low by 0.3 GU, 2) 18 GU * 4 Gal / 5 Gal Malt GU/Gal: 47.6 (estimate high by 0.1 GU) 62 GU - 14.4 GU Wort SG (Wg): 77.5 62 GU * 5 Gal / 4 Gal Cg: 1.0138 1 + ((1.0775 - 1.050) / 0.2) IBU: ? 7,489 / (5 Gal * 1.0138) * ( (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 - Mash was extremly viscious and it took a very long time for any water to filter through, so filtering and sparging took a long time. - didn't realize that i was out of Servomyces :( Fermentation Notes: - i setup the primary fermenter with a blow off tube since i anticipated a rapid fermentation, but the fermentation was extremly slow. i never actually saw it bubble once. even if i agitated the fermenter i didn't get any bubbles. after a week i sampled the beer and it had a SG of 1.018. i also thought it tasted sour and off. i figured that i had a bacterial contaminiation since my last batch was also very sour. i took a sample of the batch and my last batch to sf brewcraft and both griz and one of the other guys there tried them both and assured me that everything tasted ok and i was just crazy. incedentily, we've also had a cold snap these past few weeks with freezing temperatures outside, and it's also gotten pretty cold in the house so it's possible that it was just too cold for the yeast. Notes: - i brought the keg out to a weekend sea ranch. i tapped it around 9 pm on friday night and it was finished during dinner on saturday. i just sat the keg right outside the balcony door in the rain with tap hose and a co2 tank hooked up. it wasn't too cold outside (probably 50s) but people didn't seem to mind. everyone seemed to like it. -------------------------------------------------------------------------------