From 12cfa02ed86f3de4ce2c5c71c9c90d47d6c8b176 Mon Sep 17 00:00:00 2001 From: clinton Date: Wed, 20 Jun 2012 06:02:44 +0000 Subject: [PATCH] Update homebrew recipes * I brewed more Ginger-Chamomile Wheat Ale and Nowruz IPA * Also brewed a bit of Brown Ale, but too lazy to record it --- Homebrewing.muse | 7 + .../4-India Pale Ale/india_pale_ale-4_d.html | 49 + .../4-India Pale Ale/india_pale_ale-4_d.xml | 1259 +++++++++++++++++ .../ginger_chamomile_wheat-7_c.html | 7 + .../ginger_chamomile_wheat-7_c.xml | 620 ++++++++ .../ginger_chamomile_wheat-7_d.html | 11 + .../ginger_chamomile_wheat-7_d.xml | 687 +++++++++ 7 files changed, 2640 insertions(+) create mode 100644 beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html create mode 100644 beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml create mode 100644 beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html create mode 100644 beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml create mode 100644 beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html create mode 100644 beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml diff --git a/Homebrewing.muse b/Homebrewing.muse index 697b461..086dd58 100644 --- a/Homebrewing.muse +++ b/Homebrewing.muse @@ -55,6 +55,9 @@ everything up with notes of lemon cream. - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_a.html][Batch A 2011-05-04]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_a.xml][source]]) - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.html][Batch B 2011-07-05]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml][source]]) + - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html][Batch C 2012-02-18]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml][source]]) + - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html][Batch D 2012-02-18]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml][source]]) - My first ten gallon batch. I lost + about a gallon, but what can you do. ** Nowruz (India Pale Ale) @@ -69,6 +72,10 @@ heeded and the result was incredible. - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_c.html][Batch C]] 2012-01-11 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_c.xml][source]]) Back to the basics, but adding Citra to the boil and using Chico Yeast. First impressions are: even better than Batch A! + - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html][Batch D]] 2012-05-06 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml][source]]) Ten gallons, half on US ale yeast, half + on Wyeast [[http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=136][Belgian Ardennes]] yeast. Initial impressions are that the + Belgian version is amazing: the fruit flavors and phenols from the + yeast complement the hopping quite nicely. ** Thoth (Foreign Extra Stout If You Bend a Bit) diff --git a/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html b/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html new file mode 100644 index 0000000..3253c30 --- /dev/null +++ b/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html @@ -0,0 +1,49 @@ +
Batch Size10.561 galBoil Size11.811 gal
Boil Time60.000 minEfficiency75%
OG1.073FG1.018
ABV7.1%Bitterness74.3 IBU (Tinseth)
Color12.9 srm (Morey)Calories (per 12 oz.)241

Fermentables

Total grain: 28.374 lb
NameTypeAmountMashedLateYieldColor
Pale Malt (2 Row) USGrain22.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain1.500 lbYesNo75%20.0 srm
Caramel/Crystal Malt - 40LGrain1.500 lbYesNo74%40.0 srm
Caramel/Crystal Malt - 60LGrain1.250 lbYesNo74%60.0 srm
Victory MaltGrain16.000 ozYesNo73%25.0 srm
Munich MaltGrain1.125 lbYesNo80%9.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Chinook10%0.353 ozBoil60.000 minPellet4.8
Chinook10%0.353 ozBoil5.000 minPellet1.0
Chinook10%0.353 ozBoil10.000 minPellet1.7
Chinook10%0.353 ozBoil15.000 minPellet2.4
Chinook10%0.353 ozBoil20.000 minPellet2.9
Chinook10%0.353 ozBoil25.000 minPellet3.3
Chinook10%0.353 ozBoil30.000 minPellet3.7
Chinook10%0.353 ozBoil35.000 minPellet4.0
Chinook10%0.353 ozBoil40.000 minPellet4.2
Chinook10%0.353 ozBoil45.000 minPellet4.4
Chinook10%0.353 ozBoil50.000 minPellet4.6
Chinook10%0.353 ozBoil55.000 minPellet4.7
Cascade6%1.199 ozBoil20.000 minPellet5.9
Cascade6%1.199 ozBoil5.000 minPellet2.0
Cascade6%1.199 ozBoil10.000 minPellet3.6
Cascade6%1.199 ozBoil15.000 minPellet4.9
Citra11.1%2.011 ozDry Hop0.000 sPellet0.0
Citra11.1%0.317 ozBoil25.000 minPellet3.3
Sorachi Ace12.1%0.212 ozBoil5.000 minPellet0.7
Sorachi Ace12.1%0.212 ozBoil10.000 minPellet1.3
Sorachi Ace12.1%0.212 ozBoil15.000 minPellet1.7
Sorachi Ace12.1%0.212 ozBoil20.000 minPellet2.1
Sorachi Ace12.1%0.293 ozBoil25.000 minPellet3.4
Sorachi Ace12.1%0.293 ozBoil30.000 minPellet3.7

Misc

NameTypeUseAmountTime
Yeast NutrientOtherBoil0.155 oz15.000 min
Irish MossFiningBoil2.000 tsp15.000 min
Calcium ChlorideWater AgentBoil0.106 oz60.000 min
Epsom SaltWater AgentBoil0.141 oz60.000 min
Kosher SaltWater AgentBoil0.088 oz60.000 min
Calcium CarbonateWater AgentMash0.071 oz0.000 s
GypsumWater AgentBoil0.529 oz60.000 min

Yeast

NameTypeFormAmountStage
Safale S-05AleDry2.232 tspPrimary
Wyeast - Belgian ArdennesAleLiquid0.528 cupPrimary

Mash

NameTypeAmountTempTarget TempTime
Conversion Step, 68C Infusion7.250 gal168.000 F151.000 F60.000 min
Top upInfusion3.000 gal210.000 F170.000 F10.000 min
Final Batch SpargeInfusion5.500 gal182.000 F165.200 F15.000 min

Notes

Hops

+ +

Hops are all added every five minutes for the time they are in.

+ +

This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).

+ + + +

Changes from 4C

+ +

The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.

+ +

Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.

+ +

Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.

+ +

Water Chemistry

+ +

An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.

+ +

I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).

+ +

For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):

+ + + +

It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):

+ + + +

I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.

Instructions

  1. Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun.
  2. Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions.
  3. Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.
  4. Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 2.000 g Epsom Salt into boil for 60.000 min.
  8. Put 5.000 g Calcium Chloride into boil for 60.000 min.
  9. Put 16.000 g Water Crystals into boil for 60.000 min.
  10. Put 2.000 g Kosher Salt into boil for 60.000 min.
  11. Put 9.998 g Chinook into boil for 60.000 min.
  12. Put 9.998 g Chinook into boil for 55.000 min.
  13. Put 9.998 g Chinook into boil for 50.000 min.
  14. Put 9.998 g Chinook into boil for 45.000 min.
  15. Put 9.998 g Chinook into boil for 40.000 min.
  16. Put 9.998 g Chinook into boil for 35.000 min.
  17. Put 8.787 g Citra into boil for 30.000 min.
  18. Put 9.998 g Chinook into boil for 30.000 min.
  19. Put 8.999 g Citra into boil for 25.000 min.
  20. Put 9.998 g Chinook into boil for 25.000 min.
  21. Put 8.999 g Citra into boil for 20.000 min.
  22. Put 9.998 g Chinook into boil for 20.000 min.
  23. Put 28.005 g Cascade into boil for 20.000 min.
  24. Put 2.000 tsp Irish Moss into boil for 15.000 min.
  25. Put 4.399 g Yeast Nutrient into boil for 15.000 min.
  26. Put 27.996 g Cascade into boil for 15.000 min.
  27. Put 8.999 g Citra into boil for 15.000 min.
  28. Put 9.998 g Chinook into boil for 15.000 min.
  29. Put 8.999 g Citra into boil for 10.000 min.
  30. Put 27.996 g Cascade into boil for 10.000 min.
  31. Put 9.977 g Chinook into boil for 10.000 min.
  32. Put 31.995 g Cascade into boil for 5.000 min.
  33. Put 11.848 g Citra into boil for 5.000 min.
  34. Put 9.998 g Chinook into boil for 5.000 min.
  35. Stop boiling the wort.
  36. You should have 11.078 gal wort post-boil. +You anticipate losing 2.000 qt to trub and chiller loss. +The final volume in the primary is 10.578 gal.
  37. Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary.
  38. Let ferment until FG is 1.018.
  39. Transfer beer to secondary.
  40. Put 56.690 g Citra into fermenter for 0.000 s.

Brew Date 2012-05-06

Preboil
SG1.072Volume into BK11.250 gal
Strike Temp168.000 FFinal Temp154.000 F
Eff into BK79.77%Projected OG1.077
Postboil
OG1.076Postboil Volume9.000 gal
Volume Into Fermenter10.000 galBrewhouse Eff74.84
Projected ABV7.03%
Postferment
FG1.014Volume9.670 gal
Date2012-05-31ABV8.06
\ No newline at end of file diff --git a/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml b/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml new file mode 100644 index 0000000..db8eabc --- /dev/null +++ b/beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml @@ -0,0 +1,1259 @@ + + + + + 4D₂ - Nowruz + 1 + All Grain + + Clinton Ebadi + 3.78541e+01 + 4.25859e+01 + 6.00000e+01 + 7.50000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-02 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Cascade + 1 + 6.00000e+00 + 3.40000e-02 + Boil + + Pleasant, floral, spicy, and citrus-like. + Both +
Pellet
+ 6.00000e+00 + 0.00000e+00 + US + Amarillo, Centennial + 1.05000e+01 + 4.50000e+00 + 3.65000e+01 + 4.75000e+01 + + + Cascade + 1 + 6.00000e+00 + 3.40000e-02 + Boil + + Pleasant, floral, spicy, and citrus-like. + Both +
Pellet
+ 6.00000e+00 + 0.00000e+00 + US + Amarillo, Centennial + 1.05000e+01 + 4.50000e+00 + 3.65000e+01 + 4.75000e+01 + + + Cascade + 1 + 6.00000e+00 + 3.40000e-02 + Boil + + Pleasant, floral, spicy, and citrus-like. + Both +
Pellet
+ 6.00000e+00 + 0.00000e+00 + US + Amarillo, Centennial + 1.05000e+01 + 4.50000e+00 + 3.65000e+01 + 4.75000e+01 + + + Cascade + 1 + 6.00000e+00 + 3.40000e-02 + Boil + + Pleasant, floral, spicy, and citrus-like. + Both +
Pellet
+ 6.00000e+00 + 0.00000e+00 + US + Amarillo, Centennial + 1.05000e+01 + 4.50000e+00 + 3.65000e+01 + 4.75000e+01 + + + Citra + 1 + 1.11000e+01 + 5.70000e-02 + Dry Hop + + Released in 2007 as a dual-purpose variety, this hop does well as a bittering hop due to low cohumulone content, and high alpha acids. When used for aroma, it lends tropical fruit and citrus characteristics. + Both +
Pellet
+ 4.00000e+00 + 0.00000e+00 + US + Probably none, but a citrusy hop can make an approximation. + 1.20000e+01 + 7.00000e+00 + 2.30000e+01 + 6.25000e+01 + + + Citra + 1 + 1.11000e+01 + 9.00000e-03 + Boil + + Released in 2007 as a dual-purpose variety, this hop does well as a bittering hop due to low cohumulone content, and high alpha acids. When used for aroma, it lends tropical fruit and citrus characteristics. + Both +
Pellet
+ 4.00000e+00 + 0.00000e+00 + US + Probably none, but a citrusy hop can make an approximation. + 1.20000e+01 + 7.00000e+00 + 2.30000e+01 + 6.25000e+01 + + + Sorachi Ace + 1 + 1.21000e+01 + 6.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 6.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 6.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 6.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 8.30000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 8.30000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + + + Pale Malt (2 Row) US + 1 + Grain + 9.97903e+00 + 7.90000e+01 + 2.00000e+00 + FALSE + US + + A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.00000e+02 + TRUE + TRUE + 0.00000e+00 + + + Caramel/Crystal Malt - 20L + 1 + Grain + 6.80282e-01 + 7.50000e+01 + 2.00000e+01 + FALSE + US + + This Crystal malt will provide a golden color and a sweet, mild caramel flavor. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 2.00000e+01 + FALSE + TRUE + 0.00000e+00 + + + Caramel/Crystal Malt - 40L + 1 + Grain + 6.80282e-01 + 7.40000e+01 + 4.00000e+01 + FALSE + US + + This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 2.00000e+01 + FALSE + TRUE + 0.00000e+00 + + + Caramel/Crystal Malt - 60L + 1 + Grain + 5.66902e-01 + 7.40000e+01 + 6.00000e+01 + FALSE + US + + This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 2.00000e+01 + FALSE + TRUE + 0.00000e+00 + + + Victory Malt + 1 + Grain + 4.53592e-01 + 7.30000e+01 + 2.50000e+01 + FALSE + US + + Imparts a toasty/nutty/biscuit/bread flavor, and adds head retention. Use in nut browns and other darker beers. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.50000e+01 + TRUE + TRUE + 0.00000e+00 + + + Munich Malt + 1 + Grain + 5.10291e-01 + 8.00000e+01 + 9.00000e+00 + FALSE + Germany + + Although kilned, Munich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.00000e+02 + TRUE + TRUE + 0.00000e+00 + + + + + Yeast Nutrient + 1 + Other + Boil + + 4.39932e-03 + TRUE + + + + + Irish Moss + 1 + Fining + Boil + + 9.85631e-03 + FALSE + + + + + Calcium Chloride + 1 + Water Agent + Boil + + 3.00000e-03 + TRUE + + + + + Epsom Salt + 1 + Water Agent + Boil + + 4.00000e-03 + TRUE + + + + + Kosher Salt + 1 + Water Agent + Boil + + 2.50000e-03 + TRUE + + + + + Calcium Carbonate + 1 + Water Agent + Mash + + 2.00000e-03 + TRUE + + + + + Gypsum + 1 + Water Agent + Boil + + 1.50000e-02 + TRUE + + + + + + + Safale S-05 + 1 + Ale +
Dry
+ 1.10000e-02 + FALSE + Safale + + 1.50000e+01 + 2.40000e+01 + Low + 7.50000e+01 + + + 0 + 0 + FALSE + + + Wyeast - Belgian Ardennes + 1 + Ale +
Liquid
+ 1.25000e-01 + FALSE + Wyeast Labs + 3522 + 1.80000e+01 + 2.90000e+01 + High + 7.40000e+01 + + + 0 + 0 + FALSE + + + + + Single Step Infusion, 68 C + 1 + 2.20000e+01 + + + Conversion Step, 68C + 1 + Infusion + 2.74442e+01 + 6.61111e+01 + 6.00000e+01 + 0.00000e+00 + 6.61111e+01 + 7.55556e+01 + 0.00000e+00 + + + Top up + 1 + Infusion + 1.13562e+01 + 7.66667e+01 + 1.00000e+01 + 0.00000e+00 + 7.66667e+01 + 9.88889e+01 + 0.00000e+00 + + + Final Batch Sparge + 1 + Infusion + 2.08198e+01 + 7.40000e+01 + 1.50000e+01 + 0.00000e+00 + 8.30928e+01 + 8.33333e+01 + 0.00000e+00 + + + + 2.10000e+01 + 7.40000e+01 + 7.00000e+00 + 2.49476e+00 + 3.00000e-01 + TRUE + + + + Add grains + Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Heat water + Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Infusion - Conversion Step, 68C + Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 8.50000e+01 + + + Infusion - Top up + Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min. + FALSE + 00:00:00 + FALSE + 2.50000e+01 + + + Infusion - Final Batch Sparge + Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Start boil + Bring the wort to a boil and hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Misc addition + Put 2.000 g Epsom Salt into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Misc addition + Put 5.000 g Calcium Chloride into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Misc addition + Put 16.000 g Water Crystals into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Misc addition + Put 2.000 g Kosher Salt into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 55.000 min. + FALSE + 00:00:00 + FALSE + 5.50000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 50.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 45.000 min. + FALSE + 00:00:00 + FALSE + 4.50000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 40.000 min. + FALSE + 00:00:00 + FALSE + 4.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 35.000 min. + FALSE + 00:00:00 + FALSE + 3.50000e+01 + + + Hop addition + Put 8.787 g Citra into boil for 30.000 min. + FALSE + 00:00:00 + FALSE + 3.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 30.000 min. + FALSE + 00:00:00 + FALSE + 3.00000e+01 + + + Hop addition + Put 8.999 g Citra into boil for 25.000 min. + FALSE + 00:00:00 + FALSE + 2.50000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 25.000 min. + FALSE + 00:00:00 + FALSE + 2.50000e+01 + + + Hop addition + Put 8.999 g Citra into boil for 20.000 min. + FALSE + 00:00:00 + FALSE + 2.00000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 20.000 min. + FALSE + 00:00:00 + FALSE + 2.00000e+01 + + + Hop addition + Put 28.005 g Cascade into boil for 20.000 min. + FALSE + 00:00:00 + FALSE + 2.00000e+01 + + + Misc addition + Put 2.000 tsp Irish Moss into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 4.399 g Yeast Nutrient into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 27.996 g Cascade into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 8.999 g Citra into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 9.998 g Chinook into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 8.999 g Citra into boil for 10.000 min. + FALSE + 00:00:00 + FALSE + 1.00000e+01 + + + Hop addition + Put 27.996 g Cascade into boil for 10.000 min. + FALSE + 00:00:00 + FALSE + 1.00000e+01 + + + Hop addition + Put 9.977 g Chinook into boil for 10.000 min. + FALSE + 00:00:00 + FALSE + 1.00000e+01 + + + Hop addition + Put 31.995 g Cascade into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Hop addition + Put 11.848 g Citra into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Hop addition + Put 9.998 g Chinook into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Flameout + Stop boiling the wort. + FALSE + 0 + FALSE + 0.00000e+00 + + + Post boil + You should have 11.078 gal wort post-boil. +You anticipate losing 2.000 qt to trub and chiller loss. +The final volume in the primary is 10.578 gal. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Pitch yeast + Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Ferment + Let ferment until FG is 1.018. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Transfer to secondary + Transfer beer to secondary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Hop addition + Put 56.690 g Citra into fermenter for 0.000 s. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + + + 3.40687e+01 + 4.00405e+01 + 1.07600e+00 + 7.48447e+01 + 7.50000e+01 + 7.50000e+01 + 1.07714e+00 + 6.61111e+01 + 1.01400e+00 + 7.55556e+01 + 1.07209e+00 + 3.66049e+01 + 2012-05-31T00:00:00 + 1 + 1.06754e+00 + 2012-05-06T13:05:50 + 1.01802e+00 + 4.25859e+01 + 7.97686e+01 + 7.66667e+01 + 2.83906e+00 + 7.02893e+00 + 6.77778e+01 + 9.02610e+01 + <h2>Brew day</h2> + +<p>Mash in 7.25 gal @ 168F, temp ended @ 154 (too high, need to adjust thermal mass or whatever of the mash tun down a bit more).</p> + +<p>Collected 5.25 gal first runnings, ~11 or 12 gallons (still not sure of volume in new converted-keg) work, 1.070 @ 74F (~80% efficiency, not too shabby).</p> + +<p>Using new hop strainer ("spider" according to the Internet). Worked pretty well, but ... nearly a pound of hops still absorb a lot of wort.</p> + +<p>~9 gal wort post-boil, 1.074 @ 76F (= 1.076). Overshot gravity, topping up with 1 gal distilled water, OG = 1.068 (overshooting mash efficiency works out!).</p> + +<p>Target temperature = 66F. Probe on S-05 fermenter. Ardennes yeast was slightly more active and fermented at 68F, S-05 at 66F.</p> + +<h2>Fermentation</h2> + +<p>Dry hopped starting 2012-05-19, intended bottling day 2012-05-31. Removed from temperature control 2012-05-20 (for Killen's Irish Red).</p> + +<h2>Bottling</h2> + +<p>Bottled S-05 Nowruz 2012-05-31. Got lazy and bottled the Ardennes half on 2012-06-07. This may have been a good thing.</p> + +<h2>Flavor Impression</h2> + +<p>See previous Nowruz descriptions. The bitterness is certainly more up front in this version, and I like it. I think I may also switch to using Belgian yeast for this; the yeast flavors mesh <em>quite</em> nicely with the hops and the resulting drink is sublime.</p> + 1.94444e+01 + 1.07200e+00 + 8.06000e+00 + 3.78541e+01 + 7.41000e+00 + 4.25859e+01 + + + Steve Killen + + clinton keggle + super cooler + 1 + 4.25859e+01 + 3.78541e+01 + 5.67812e+01 + 6.80389e+00 + 3.60000e-01 + 0.00000e+00 + 1.89271e+00 + 9.00000e+00 + 2.83906e+00 + 6.00000e+01 + TRUE + 9.46353e-01 + 0.00000e+00 + 1.00000e+02 + hackety hack + 1.08490e+00 + 1.00000e+02 + + <h1>Hops</h1> + +<p>Hops are all added every five minutes for the time they are in.</p> + +<p>This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).</p> + +<ul> +<li>120g (~4.2 oz) Chinook @ 60min -> 5 min</li> +<li>134g Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)</li> +<li>41g Sorachi Ace @ 30 min -> 5 min + 0.05oz @ 5 min</li> +</ul> + +<h1>Changes from 4C</h1> + +<p>The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.</p> + +<p>Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.</p> + +<p>Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.</p> + +<h2>Water Chemistry</h2> + +<p>An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.</p> + +<p>I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).</p> + +<p>For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):</p> + +<ul> +<li>121 ppm Ca (slightly excessive)</li> +<li>13 ppm Mg (good)</li> +<li>53 ppm Na (acceptable)</li> +<li>103 ppm Cl (somewhat excessive, but in balance with sulfate... some information implies this should be lowered)</li> +<li>275 ppm sulfate (at the high end, probably OK due to high hopping level)</li> +</ul> + +<p>It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):</p> + +<ul> +<li>112 ppm Ca (still slightly excessive)</li> +<li>13 ppm Mg (good)</li> +<li>58 ppm Na (acceptable)</li> +<li>87 ppm Cl (lowers the SO₄:Cl ratio, but the Internet says lots of Cl and lots of SO₄ is bad)</li> +<li>285 ppm sulfate</li> +</ul> + +<p>I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.</p> + + 4.00000e+01 + 1.07253e+00 + 1.01813e+00 + 0 + 2.10000e+01 + 1.94444e+01 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.83333e+01 + 03/20/2011 + 2.30000e+00 + FALSE + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html new file mode 100644 index 0000000..f7c9ec5 --- /dev/null +++ b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html @@ -0,0 +1,7 @@ +
Batch Size5.001 galBoil Size6.002 gal
Boil Time60.000 minEfficiency80%
OG1.049FG1.012
ABV4.8%Bitterness17.7 IBU (Tinseth)
Color3.8 srm (Morey)Calories (per 12 oz.)162

Fermentables

Total grain: 8.969 lb
NameTypeAmountMashedLateYieldColor
Rice HullsAdjunct16.000 ozYesNo0%0.0 srm
White Wheat MaltGrain5.250 lbYesNo86%2.0 srm
Pale Malt (2 Row) USGrain2.500 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain3.500 ozYesNo75%20.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Chinook10%0.035 ozBoil60.000 minPellet1.3
Sorachi Ace12.1%0.282 ozBoil5.000 minPellet2.4
Sorachi Ace12.1%0.282 ozBoil20.000 minPellet7.4
Sorachi Ace12.1%0.500 ozBoil0.000 sPellet0.0
Sorachi Ace12.1%0.423 ozBoil10.000 minPellet6.6

Misc

NameTypeUseAmountTime
Irish MossFiningBoil2.500 tsp15.000 min
Yeast NutrientOtherBoil0.065 oz15.000 min
Ginger (shaved)SpiceBoil1.667 oz15.000 min
ChamomileHerbBoil0.587 oz10.000 min
Ginger (shaved)SpiceBoil0.833 oz30.000 min
Ginger (shaved)SpiceBoil0.833 oz5.000 min

Yeast

NameTypeFormAmountStage
Safale S-05AleDry2.232 tspPrimary

Mash

NameTypeAmountTempTarget TempTime
firstInfusion2.490 gal169.726 F151.000 F60.000 min
Top UpInfusion1.389 gal212.000 F170.000 F10.000 min
Final Batch SpargeInfusion3.410 gal171.454 F165.200 F15.000 min

Notes

Changes from 7B₁

+ +

Batch 7B₁ was really, really awesome. The only defects were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.

+ +

The flameout hops and flavor addition are increased from 0.5oz to 1oz rather than opting for dry hopping (I'm not sure the other qualities that come with dry hopping are desirable in this case) to try and get a bit more lemon flavor and a bit more lemon aroma.

Instructions

  1. Add 16.000 oz Rice Hulls, 5.250 lb White Wheat Malt, 2.500 lb Pale Malt (2 Row) US, 3.500 oz Caramel/Crystal Malt - 20L, to the mash tun.
  2. Bring 2.500 gal water to 170.000 F, 1.750 gal water to 212.000 F, 3.000 gal water to 172.000 F, for upcoming infusions.
  3. Add 2.500 gal water at 170.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.
  4. Add 1.750 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 3.000 gal water at 172.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 0.035 oz Chinook into boil for 60.000 min.
  8. Put 0.833 oz Ginger (shaved) into boil for 30.000 min.
  9. Put 0.282 oz Sorachi Ace into boil for 20.000 min.
  10. Put 1.667 oz Ginger (shaved) into boil for 15.000 min.
  11. Put 0.065 oz Yeast Nutrient into boil for 15.000 min.
  12. Put 2.500 tsp Irish Moss into boil for 15.000 min.
  13. Put 0.587 oz Chamomile into boil for 10.000 min.
  14. Put 0.423 oz Sorachi Ace into boil for 10.000 min.
  15. Put 0.282 oz Sorachi Ace into boil for 5.000 min.
  16. Put 0.833 oz Ginger (shaved) into boil for 5.000 min.
  17. Put 0.500 oz Sorachi Ace into boil for 0.000 s.
  18. Stop boiling the wort.
  19. You should have 5.213 gal wort post-boil. +You anticipate losing 1.004 qt to trub and chiller loss. +The final volume in the primary is 4.962 gal.
  20. Cool wort and pitch Safale S-05 Ale yeast, to the primary.
  21. Let ferment until FG is 1.012.
  22. Transfer beer to secondary.

Brew Date 2012-02-18

Preboil
SG1.040Volume into BK6.000 gal
Strike Temp170.000 FFinal Temp150.000 F
Eff into BK78.16%Projected OG1.046
Postboil
OG1.046Postboil Volume5.100 gal
Volume Into Fermenter5.000 galBrewhouse Eff74.93
Projected ABV4.83%
Postferment
FG1.010Volume4.000 gal
Date2012-03-07ABV4.68
\ No newline at end of file diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml new file mode 100644 index 0000000..3946055 --- /dev/null +++ b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml @@ -0,0 +1,620 @@ + + + + + 7C - Cernunnos + 1 + All Grain + + Clinton Ebadi + 1.89308e+01 + 2.27200e+01 + 6.00000e+01 + 8.00000e+01 + + + Chinook + 1 + 1.00000e+01 + 1.00000e-03 + Boil + + Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering. + Both +
Pellet
+ 3.50000e+00 + 6.80000e+01 + US + Columbus, Nugget + 2.05000e+01 + 1.00000e+01 + 3.20000e+01 + 3.75000e+01 + + + Sorachi Ace + 1 + 1.21000e+01 + 8.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 8.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 1.41748e-02 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 1.20000e-02 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + + + Rice Hulls + 1 + Adjunct + 4.53592e-01 + 0.00000e+00 + 0.00000e+00 + FALSE + US + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 5.00000e+00 + FALSE + TRUE + 0.00000e+00 + + + White Wheat Malt + 1 + Grain + 2.38136e+00 + 8.60000e+01 + 2.00000e+00 + FALSE + US + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 6.00000e+01 + TRUE + TRUE + 0.00000e+00 + + + Pale Malt (2 Row) US + 1 + Grain + 1.13398e+00 + 7.90000e+01 + 2.00000e+00 + FALSE + US + + A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.00000e+02 + TRUE + TRUE + 0.00000e+00 + + + Caramel/Crystal Malt - 20L + 1 + Grain + 9.92233e-02 + 7.50000e+01 + 2.00000e+01 + FALSE + US + + This Crystal malt will provide a golden color and a sweet, mild caramel flavor. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 2.00000e+01 + FALSE + TRUE + 0.00000e+00 + + + + + Irish Moss + 1 + Fining + Boil + + 1.23223e-02 + FALSE + + + + + Yeast Nutrient + 1 + Other + Boil + + 1.83333e-03 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 4.72491e-02 + TRUE + + + + + Chamomile + 1 + Herb + Boil + + 1.66553e-02 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 2.36246e-02 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 2.36246e-02 + TRUE + + + + + + + Safale S-05 + 1 + Ale +
Dry
+ 1.10000e-02 + FALSE + Safale + + 1.50000e+01 + 2.40000e+01 + Low + 7.50000e+01 + + + 0 + 0 + FALSE + + + + + wth + 1 + 2.10000e+01 + + + first + 1 + Infusion + 9.42656e+00 + 6.61111e+01 + 6.00000e+01 + 0.00000e+00 + 6.61111e+01 + 7.65147e+01 + 0.00000e+00 + + + Top Up + 1 + Infusion + 5.25704e+00 + 7.66667e+01 + 1.00000e+01 + 0.00000e+00 + 7.66667e+01 + 1.00000e+02 + 0.00000e+00 + + + Final Batch Sparge + 1 + Infusion + 1.29080e+01 + 7.40000e+01 + 1.50000e+01 + 0.00000e+00 + 7.74745e+01 + 7.74745e+01 + 0.00000e+00 + + + + 2.22222e+01 + 7.40000e+01 + 7.00000e+00 + 2.49476e+00 + 3.00000e-01 + TRUE + + + + Add grains + Add 16.000 oz Rice Hulls, 5.250 lb White Wheat Malt, 2.500 lb Pale Malt (2 Row) US, 3.500 oz Caramel/Crystal Malt - 20L, to the mash tun. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Heat water + Bring 2.500 gal water to 170.000 F, 1.750 gal water to 212.000 F, 3.000 gal water to 172.000 F, for upcoming infusions. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Infusion - first + Add 2.500 gal water at 170.000 F to mash to bring it to 151.000 F. Hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 8.50000e+01 + + + Infusion - Top Up + Add 1.750 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min. + FALSE + 00:00:00 + FALSE + 2.50000e+01 + + + Infusion - Final Batch Sparge + Add 3.000 gal water at 172.000 F to mash to bring it to 165.200 F. Hold for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Start boil + Bring the wort to a boil and hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Hop addition + Put 0.035 oz Chinook into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Misc addition + Put 0.833 oz Ginger (shaved) into boil for 30.000 min. + FALSE + 00:00:00 + FALSE + 3.00000e+01 + + + Hop addition + Put 0.282 oz Sorachi Ace into boil for 20.000 min. + FALSE + 00:00:00 + FALSE + 2.00000e+01 + + + Misc addition + Put 1.667 oz Ginger (shaved) into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 0.065 oz Yeast Nutrient into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 2.500 tsp Irish Moss into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 0.587 oz Chamomile into boil for 10.000 min. + FALSE + 00:00:00 + FALSE + 1.00000e+01 + + + Hop addition + Put 0.423 oz Sorachi Ace into boil for 10.000 min. + FALSE + 00:00:00 + FALSE + 1.00000e+01 + + + Hop addition + Put 0.282 oz Sorachi Ace into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Misc addition + Put 0.833 oz Ginger (shaved) into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Hop addition + Put 0.500 oz Sorachi Ace into boil for 0.000 s. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Flameout + Stop boiling the wort. + FALSE + 0 + FALSE + 1.98191e-316 + + + Post boil + You should have 5.213 gal wort post-boil. +You anticipate losing 1.004 qt to trub and chiller loss. +The final volume in the primary is 4.962 gal. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Pitch yeast + Cool wort and pitch Safale S-05 Ale yeast, to the primary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Ferment + Let ferment until FG is 1.012. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Transfer to secondary + Transfer beer to secondary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + + + 1.93056e+01 + 1.87836e+01 + 1.04600e+00 + 7.49312e+01 + 8.00000e+01 + 7.50000e+01 + 1.04570e+00 + 6.61111e+01 + 1.01000e+00 + 7.66667e+01 + 1.04951e+00 + 1.51416e+01 + 2012-03-07T00:00:00 + 1 + 1.04331e+00 + 2012-02-18T12:57:23 + 1.01238e+00 + 2.27200e+01 + 7.81633e+01 + 7.66667e+01 + 2.83906e+00 + 4.82724e+00 + 6.55556e+01 + 5.11580e+01 + La la la la + 1.72222e+01 + 1.04000e+00 + 4.68000e+00 + 1.89271e+01 + 4.48500e+00 + 2.27125e+01 + + + + + clinton 8 gal pot + 5 gal cooler + 1 + 2.27191e+01 + 1.89300e+01 + 1.89300e+01 + 2.49476e+00 + 3.00000e-01 + 0.00000e+00 + 9.50000e-01 + 9.00000e+00 + 2.83906e+00 + 6.00000e+01 + TRUE + 9.50138e-01 + 0.00000e+00 + 1.00000e+02 + Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. + 1.08490e+00 + 1.00000e+02 + + <h1>Changes from 7B₁</h1> + +<p>Batch 7B₁ was really, really awesome. The only <em>defects</em> were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.</p> + +<p>The flameout hops and flavor addition are increased from 0.5oz to 1oz rather than opting for dry hopping (I'm not sure the other qualities that come with dry hopping are desirable in this case) to try and get a bit more lemon flavor and a bit more lemon aroma.</p> + + 0.00000e+00 + 1.04913e+00 + 1.01228e+00 + 0 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 05/06/2011 + 3.00000e+00 + FALSE + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html new file mode 100644 index 0000000..4a7fe26 --- /dev/null +++ b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html @@ -0,0 +1,11 @@ +
Batch Size10.077 galBoil Size11.327 gal
Boil Time60.000 minEfficiency75%
OG1.053FG1.013
ABV5.1%Bitterness24.6 IBU (Tinseth)
Color4.4 srm (Morey)Calories (per 12 oz.)173

Fermentables

Total grain: 19.641 lb
NameTypeAmountMashedLateYieldColor
Rice HullsAdjunct16.000 ozYesNo0%0.0 srm
Pale Malt (2 Row) USGrain6.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain10.250 ozYesNo75%20.0 srm
Wheat Malt, GerGrain12.000 lbYesNo84%2.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Sorachi Ace12.1%1.500 ozBoil5.000 minPellet6.2
Sorachi Ace12.1%0.500 ozBoil15.000 minPellet5.1
Sorachi Ace12.1%0.141 ozBoil60.000 minPellet2.9
Sorachi Ace12.1%0.500 ozBoil30.000 minPellet7.9
Cascade6%0.500 ozBoil15.000 minPellet2.5

Misc

NameTypeUseAmountTime
Irish MossFiningBoil1.000 tbsp15.000 min
Yeast NutrientOtherBoil0.141 oz15.000 min
Ginger (shaved)SpiceBoil3.500 oz15.000 min
ChamomileHerbBoil1.000 oz15.000 min
Ginger (shaved)SpiceBoil1.500 oz30.000 min
Ginger (shaved)SpiceBoil1.750 oz5.000 min
ChamomileHerbBoil0.750 oz5.000 min
pH 5.2 StabilizerWater AgentMash2.029 tsp0.000 s

Yeast

NameTypeFormAmountStage
Wyeast - Belgian WitbierAleLiquid0.528 cupPrimary
Safale S-05AleDry2.232 tspPrimary

Mash

NameTypeAmountTempTarget TempTime
firstInfusion6.000 gal163.000 F148.000 F75.000 min
Top UpInfusion3.500 gal212.000 F170.000 F10.000 min
Final Batch SpargeInfusion4.500 gal175.000 F165.200 F15.000 min

Notes

Changes, Motivation

+ +

Consolidated ginger/hop/chamomile addititions to make the last 20 minutes less hectic. Upped the 20L just a wee bit (no real reason, just an idea). Upped the grain amounts by a wee bit to end up as whole sacks of grain instead of splitting (homebrew shop doesn't sell 25 or 50lbs bags of white wheat malt unfortunately).

+ +

7C's initial taste tests were quite favorable -- foreshadowing a depletion scenario, preemptive action was taken on the part of DEMONCAT to ensure that a new batch would be ready a mere 4 weeks after the first bottles were cracked. Since I can't really duplicate a beer exactly twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.

+ +

But then we waited and waited... and upgraded our brewing equipment. So now ten gallons shall be made, half going to Witbier year, and half going to S-05.

+ +

Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.

Instructions

  1. Add 2.000 lb Rice Hulls, 6.000 lb Pale Malt (2 Row) US, 10.250 oz Caramel/Crystal Malt - 20L, 12.000 lb Wheat Malt, Ger, to the mash tun.
  2. Bring 6.000 gal water to 163.000 F, 3.500 gal water to 212.000 F, 4.500 gal water to 175.000 F, for upcoming infusions.
  3. Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.
  4. Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.
  7. Bring the wort to a boil and hold for 60.000 min.
  8. Put 0.071 oz Sorachi Ace into boil for 60.000 min.
  9. Put 0.500 oz Sorachi Ace into boil for 30.000 min.
  10. Put 1.500 oz Ginger (shaved) into boil for 30.000 min.
  11. Put 1.000 oz Chamomile into boil for 15.000 min.
  12. Put 3.500 oz Ginger (shaved) into boil for 15.000 min.
  13. Put 1.000 tbsp Irish Moss into boil for 15.000 min.
  14. Put 0.500 oz Cascade into boil for 15.000 min.
  15. Put 0.500 oz Sorachi Ace into boil for 15.000 min.
  16. Put 0.141 oz Yeast Nutrient into boil for 15.000 min.
  17. Put 2.000 oz Ginger (shaved) into boil for 5.000 min.
  18. Put 1.500 oz Sorachi Ace into boil for 5.000 min.
  19. Put 0.750 oz Chamomile into boil for 5.000 min.
  20. Stop boiling the wort.
  21. You should have 10.577 gal wort post-boil. +You anticipate losing 2.000 qt to trub and chiller loss. +The final volume in the primary is 10.077 gal.
  22. Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.
  23. Let ferment until FG is 1.013.
  24. Transfer beer to secondary.

Brew Date 2012-04-28

Preboil
SG1.050Volume into BK11.000 gal
Strike Temp164.000 FFinal Temp152.000 F
Eff into BK77.97%Projected OG1.052
Postboil
OG1.053Postboil Volume9.500 gal
Volume Into Fermenter9.700 galBrewhouse Eff74.54
Projected ABV5.12%
Postferment
FG1.008Volume9.000 gal
Date2012-05-20ABV5.85
\ No newline at end of file diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml new file mode 100644 index 0000000..a8d8c70 --- /dev/null +++ b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml @@ -0,0 +1,687 @@ + + + + + 7D - Cernunnos (bent) + 1 + All Grain + + Clinton Ebadi + 3.78541e+01 + 4.25859e+01 + 6.00000e+01 + 7.50000e+01 + + + Sorachi Ace + 1 + 1.21000e+01 + 4.25243e-02 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 1.41748e-02 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 4.00000e-03 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Sorachi Ace + 1 + 1.21000e+01 + 1.41748e-02 + Boil + + + Both +
Pellet
+ 0.00000e+00 + 0.00000e+00 + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + + Cascade + 1 + 6.00000e+00 + 1.41748e-02 + Boil + + Pleasant, floral, spicy, and citrus-like. + Both +
Pellet
+ 6.00000e+00 + 0.00000e+00 + US + Amarillo, Centennial + 1.05000e+01 + 4.50000e+00 + 3.65000e+01 + 4.75000e+01 + + + + + Rice Hulls + 1 + Adjunct + 4.53592e-01 + 0.00000e+00 + 0.00000e+00 + FALSE + US + + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 5.00000e+00 + FALSE + TRUE + 0.00000e+00 + + + Pale Malt (2 Row) US + 1 + Grain + 2.72155e+00 + 7.90000e+01 + 2.00000e+00 + FALSE + US + + A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.00000e+02 + TRUE + TRUE + 0.00000e+00 + + + Caramel/Crystal Malt - 20L + 1 + Grain + 2.90583e-01 + 7.50000e+01 + 2.00000e+01 + FALSE + US + + This Crystal malt will provide a golden color and a sweet, mild caramel flavor. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 2.00000e+01 + FALSE + TRUE + 0.00000e+00 + + + Wheat Malt, Ger + 1 + Grain + 5.44311e+00 + 8.40000e+01 + 2.00000e+00 + FALSE + Germany + + Use in wheat beers. + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 6.00000e+01 + TRUE + TRUE + 0.00000e+00 + + + + + Irish Moss + 1 + Fining + Boil + + 1.47868e-02 + FALSE + + + + + Yeast Nutrient + 1 + Other + Boil + + 4.00000e-03 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 9.92233e-02 + TRUE + + + + + Chamomile + 1 + Herb + Boil + + 2.83495e-02 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 4.25243e-02 + TRUE + + + + + Ginger (shaved) + 1 + Spice + Boil + + 4.96117e-02 + TRUE + + + + + Chamomile + 1 + Herb + Boil + + 2.12621e-02 + TRUE + + + + + pH 5.2 Stabilizer + 1 + Water Agent + Mash + + 1.00000e-02 + FALSE + + + + + + + Wyeast - Belgian Witbier + 1 + Ale +
Liquid
+ 1.25000e-01 + FALSE + Wyeast Labs + 3944 + 1.60000e+01 + 2.40000e+01 + Medium + 7.40000e+01 + + + 0 + 0 + FALSE + + + Safale S-05 + 1 + Ale +
Dry
+ 1.10000e-02 + FALSE + Safale + + 1.50000e+01 + 2.40000e+01 + Low + 7.50000e+01 + + + 0 + 0 + FALSE + + + + + wth + 1 + 2.10000e+01 + + + first + 1 + Infusion + 2.27125e+01 + 6.44444e+01 + 7.50000e+01 + 0.00000e+00 + 6.44444e+01 + 7.27778e+01 + 0.00000e+00 + + + Top Up + 1 + Infusion + 1.32489e+01 + 7.66667e+01 + 1.00000e+01 + 0.00000e+00 + 7.66667e+01 + 1.00000e+02 + 0.00000e+00 + + + Final Batch Sparge + 1 + Infusion + 1.70344e+01 + 7.40000e+01 + 1.50000e+01 + 0.00000e+00 + 8.02552e+01 + 7.94444e+01 + 0.00000e+00 + + + + 2.22222e+01 + 7.40000e+01 + 7.00000e+00 + 2.49476e+00 + 3.00000e-01 + TRUE + + + + Add grains + Add 2.000 lb Rice Hulls, 6.000 lb Pale Malt (2 Row) US, 10.250 oz Caramel/Crystal Malt - 20L, 12.000 lb Wheat Malt, Ger, to the mash tun. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Heat water + Bring 6.000 gal water to 163.000 F, 3.500 gal water to 212.000 F, 4.500 gal water to 175.000 F, for upcoming infusions. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Infusion - first + Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 8.50000e+01 + + + Infusion - Top Up + Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min. + FALSE + 00:00:00 + FALSE + 2.50000e+01 + + + Infusion - Final Batch Sparge + Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Start boil + Bring the wort to a boil and hold for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Hop addition + Put 0.071 oz Sorachi Ace into boil for 60.000 min. + FALSE + 00:00:00 + FALSE + 6.00000e+01 + + + Hop addition + Put 0.500 oz Sorachi Ace into boil for 30.000 min. + FALSE + 00:00:00 + FALSE + 3.00000e+01 + + + Misc addition + Put 1.500 oz Ginger (shaved) into boil for 30.000 min. + FALSE + 00:00:00 + FALSE + 3.00000e+01 + + + Misc addition + Put 1.000 oz Chamomile into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 3.500 oz Ginger (shaved) into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 1.000 tbsp Irish Moss into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 0.500 oz Cascade into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Hop addition + Put 0.500 oz Sorachi Ace into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 0.141 oz Yeast Nutrient into boil for 15.000 min. + FALSE + 00:00:00 + FALSE + 1.50000e+01 + + + Misc addition + Put 2.000 oz Ginger (shaved) into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Hop addition + Put 1.500 oz Sorachi Ace into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Misc addition + Put 0.750 oz Chamomile into boil for 5.000 min. + FALSE + 00:00:00 + FALSE + 5.00000e+00 + + + Flameout + Stop boiling the wort. + FALSE + 0 + FALSE + 1.50000e+01 + + + Post boil + You should have 10.577 gal wort post-boil. +You anticipate losing 2.000 qt to trub and chiller loss. +The final volume in the primary is 10.077 gal. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Pitch yeast + Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Ferment + Let ferment until FG is 1.013. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + Transfer to secondary + Transfer beer to secondary. + FALSE + 00:00:00 + FALSE + 0.00000e+00 + + + + + 3.59614e+01 + 3.81446e+01 + 1.05300e+00 + 7.45381e+01 + 7.50000e+01 + 7.50000e+01 + 1.05238e+00 + 6.44444e+01 + 1.00800e+00 + 7.33333e+01 + 1.05254e+00 + 3.40687e+01 + 2012-05-20T00:00:00 + 1 + 1.04908e+00 + 2012-04-28T14:02:49 + 1.01314e+00 + 4.25859e+01 + 7.79711e+01 + 7.66667e+01 + 2.83906e+00 + 5.12300e+00 + 6.66667e+01 + 6.27013e+01 + <h2>Brew Day</h2> + +<p>First time on the new rig, got ~80% efficiency. Overshot mash temp a wee bit, and lost volume to a racking misfortune at the end. Not tooo bad for doing a ten gallon batch the first time, and alone.</p> + +<h2>Fermentation</h2> + +<p>Witbier fermenter a bit cool (closer to 64-65F), S-05 fermenter sitting around 66F.</p> + 2.11111e+01 + 1.05000e+00 + 5.85000e+00 + 3.67185e+01 + 5.16750e+00 + 4.16395e+01 + + + + + clinton keggle + super cooler + 1 + 4.25859e+01 + 3.78541e+01 + 5.67812e+01 + 6.80389e+00 + 3.60000e-01 + 0.00000e+00 + 1.89271e+00 + 9.00000e+00 + 2.83906e+00 + 6.00000e+01 + TRUE + 9.46353e-01 + 0.00000e+00 + 1.00000e+02 + hackety hack + 1.08490e+00 + 1.00000e+02 + + <h1>Changes, Motivation</h1> + +<p>Consolidated ginger/hop/chamomile addititions to make the last 20 minutes less hectic. Upped the 20L just a wee bit (no real reason, just an idea). Upped the grain amounts by a wee bit to end up as whole sacks of grain instead of splitting (homebrew shop doesn't sell 25 or 50lbs bags of white wheat malt unfortunately).</p> + +<p>7C's initial taste tests were quite favorable -- foreshadowing a depletion scenario, preemptive action was taken on the part of DEMONCAT to ensure that a new batch would be ready a mere 4 weeks after the first bottles were cracked. Since I can't really duplicate a beer <em>exactly</em> twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.</p> + +<p>But then we waited and waited... and upgraded our brewing equipment. So now ten gallons shall be made, half going to Witbier year, and half going to S-05.</p> + +<p>Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.</p> + + 0.00000e+00 + 1.05254e+00 + 1.01314e+00 + 0 + 1.80000e+01 + 2.00000e+01 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + 1.80000e+01 + 2.11111e+01 + 05/03/2011 + 3.00000e+00 + FALSE + + 0.00000e+00 + 0.00000e+00 + 0.00000e+00 + + -- 2.20.1