Dunkelweizen - Batch #2 - 3/25/12

Batch size 5 gallons Boil size 6.5 gallons Boil time 90 minutes Grain weight 10.25 pounds Efficiency 75%	Original gravity 1.046 Final gravity 1.009 Alcohol (by volume) 4.86% Bitterness (IBU) 14 Color (SRM) 14.1°L
Yeast 2 liquid packs Wyeast 3068 Weihenstephan Weizen Grains/Extracts/Sugars 10.25 pounds Wheat 39ppg, 9°L 5 pounds 48.8% Pilsen 37ppg, 2°L 3.5 pounds 34.1% Munich (Dark) 34ppg, 8°L 1 pound 9.8% CaraMunich 34ppg, 45°L 0.5 pounds 4.9% Special B 30ppg, 200°L 0.25 pounds 2.4% Hops 1 ounce Tettnanger hops 4%, Pellet 1 ounce	Mash 60 minutes, 8.3 gallons Strike Target 152°F 3.8 gallons 163°F 60 minutes (+0) Sparge Target 170°F 4.5 gallons 177°F Boil 90 minutes, 6.5 gallons Tettnanger hops 4%, Pellet 1 ounce 60 minutes (+30) Wort chiller 15 minutes (+75) Ferment 14 days @ 64-75°F

(Sparge)

(As usual, Greg doing all of the heavy lifting)

Dunkelweizen - Batch #1 - 3/25/12

Batch size 5 gallons Boil size 6.1 gallons Boil time 60 minutes Grain weight 10.25 pounds Efficiency 75%	Original gravity 1.049 Final gravity 1.009 Alcohol (by volume) 5.25% Bitterness (IBU) 14 Color (SRM) 14.1°L
Yeast 2 liquid packs Wyeast 3068 Weihenstephan Weizen Grains/Extracts/Sugars 10.25 pounds Wheat 39ppg, 9°L 5 pounds 48.8% Pilsen 37ppg, 2°L 3.5 pounds 34.1% Munich (Dark) 34ppg, 8°L 1 pound 9.8% CaraMunich 34ppg, 45°L 0.5 pounds 4.9% Special B 30ppg, 200°L 0.25 pounds 2.4% Hops 1 ounce Tettnanger hops 4%, Pellet 1 ounce	Mash 60 minutes, 7.9 gallons Strike Target 156°F 3.8 gallons 168°F 60 minutes (+0) Sparge Target 170°F 4.1 gallons 176°F Boil 60 minutes, 6.1 gallons Tettnanger hops 4%, Pellet 1 ounce 60 minutes (+0) Wort chiller 15 minutes (+45) Ferment 14 days @ 64-75°F

(Sparge)


(Greg taking a hydrometer reading)

Le Trappe Dubbel 2-4-12

Grains & Ingredients

• 6.25 lb Belgian Pils


• 4.25 lb Belgian Pale


• 0.15 lb Caramel Pilsner


• 1.0 lb D-180 (Candi Syrup)


• 1.0 lb D-90 (Candi Syrup)

Hop Additions

• 60 min - Hallertau Mittelfruh- 0.5 oz


• 20 min - Styrian Goldings - 1.0 oz

Yeast

Batch Vital Statistics

• Pre-Boil Gravity= 1.043


• Original Gravity= 1.065


• Final Gravity= 1.021


• ABV= 5.8%

Narrative (from Candisyrup.com):

90 minute boil. Chill to 63F. Oxygenate w/pure O2 for 90 seconds. Pitch yeast. Primary 7 days ramping up to 72-73F and maintain temps, (if necessary), until reaching 1.012. Transfer to secondary and hold at 60F for 5-7 days. Rack and hold at 50F for 4-5 weeks. Bottle prime with a half-starter of WLP540 and Simplicity at 31-32g/gallon. This La Trappe Dubbel requires extended cellar durations for flavor development. 6 months minimum.

Rye IPA Batch #2 - 11/6/11

Grains & Ingredients

• 11.25 lb Rahr 2-Row Pale
• 2.75 Weyermann Rye Malt
• 1.0 Breiss Crystal 60
• 0.5 Breiss Carapils
• 0.5 Rahr White-Wheat Malt

Mash Schedule

• Sacch Rest: 5.25 gallons h2o - 153 deg - 60 min
• Mashout: 1.0 gallons h2o - 164 deg - 10 min

Boil Hop Additions

• First wort - Mt Hood - 1 oz
• 60 min - Columbus - 1 oz
• 30 min - Mt Hood - 1 oz
• 0 min - Mt Hood - 1 oz

Dry Hop Additions

• Secondary fermentation - Columbus - 1 oz

Yeast

• WYeast 1450

Batch Vital Statistics

• Pre-Boil Gravity= 1.056
  
• Original Gravity= 1.072
  
• Final Gravity= 1.020
• ABV= 6.83%

Rye IPA Batch #1 - 11/6/11

Grains & Ingredients

• 11.25 lb Rahr 2-Row Pale
• 2.75 Weyermann Rye Malt
• 1.0 Breiss Crystal 60
• 0.5 Breiss Carapils
• 0.5 Rahr White-Wheat Malt

Mash Schedule

• Sacch Rest: 5.25 gallons h2o - 153 deg - 60 min
• Mashout: 1.0 gallons h2o - 169 deg - 10 min

Boil Hop Additions

• First wort - Mt Hood - 1 oz
• 60 min - Columbus - 1 oz
• 30 min - Mt Hood - 1 oz
• 0 min - Mt Hood - 1 oz

Dry Hop Additions

• Secondary fermentation - Columbus - 1 oz

Yeast

• WYeast 1450

Batch Vital Statistics

• Pre-Boil Gravity= 1.065
  
• Original Gravity= 1.080
  
• Final Gravity= 1.020
• ABV= 7.88%

Nut Brown Ale

Our second beer scheduled for October 23 was the Nut Brown Ale. Northern Brewer once again supplied the ingredients, 8.5 lbs. of grain:

7.5 lb English Maris Otter
.25 lb Simpsons Chocolate
.25 lb Belgian Special B
.25 lb Belgian Biscuit
.25 lb Breiss Special Roast

Sacch' Rest: 154 deg for 60 min.
Mash Out: 167.7 deg for 10 min.

Hop Addition: 1 oz. Fuggle for 60 min.

Yeast Addition: White Labs English Ale Yeast (WLP002)

Recirculation:



Sparge:




Vital Statistics for the beer below:

Pre-boil gravity- 1.044**
Brewhouse efficiency- 79%
Original gravity- 1.054
Final gravity- 1.011
Abv- 5.67%

**Taking the Pre-boil Gravity:



GwH

Oatmeal Stout

With the time required to ferment, late October presents a good opportunity to get some beers ready for the holidays. On Sunday, October 23 Greg and I decided to embark upon an ambitious double-brew session, and had all of the ingredients for an Oatmeal Stout and a Nut Brown Ale.

First up was the Oatmeal Stout, and Northern Brewer once again provided us with the 9.0 lb. recipe as follows:

6.5 lb English Maris Otter
1.0 lb Flaked Oats
0.5 lb Simpsons Roasted Barley
0.5 lb Simpsons Chocolate
0.5 lb Simpsons Dark Crystal

For the Sacch' rest, we heated up 2.7 gal. of water to approximately 167 deg. and added the water and grain in the mash tun. The temperature was 154.5 deg. before we put the lid on. Target was 153 deg.

Mashout began with a 1 gallon addition of boiling water which brought the temperature up to 168.6. We mashed out for 10 minutes, and then recirculated the wort to create a nice grain bed for filtration during the sparge, video below:



We sparged with approximately 3 gal. of water and were able to yield a little under 6 gallons. To me this is the most exciting part of the entire brewing process, and so I typically left Greg to do all of the work while I recorded the action:



We brought the wort to a boil in the kettle and added 1 oz. Glacier hops for a 60 minute boil.

We then chilled the wort to pitching temperature, transferred into a brew bucket, and added Wyeast #1945 NB Neobritannia to get the fermentation started.

The Oatmeal Stout will take 2 weeks of primary fermentation and 2 weeks of secondary fermentation. After a few days sitting on CO2, the beer should be on tap around Thanksgiving.

Vital Statistics for the beer below:

Original gravity- 1.054
Brewhouse efficiency- 95% (Not sure this calculation is right, am positive we were not this good
Final gravity- 1.018
Alc. by Vol.- 4.73%

GwH