Monthly Archives: January 2013

Feb 2nd Brew Session

My first brew session of 2013 didn’t flow like I planned.  I was going to brew an Amber Ale and a Belgian Golden Strong Ale.  I only had enough time for the Amber Ale and thought better against trying to force the Belgian.  I have put the Belgian off until Feb 9th so in the meantime I have decided to brew a Bourbon Barrel Porter and a Spotted Cow Clone.  Got the starters going this evening.  I am using two older yeast packs so I am starting them early to get them stepped up to the right pitch amount.

BOURBON BARREL PORTER

Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 27.4 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
9 lbs 12.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 1 79.6 %
1 lbs Caramel/Crystal Malt – 10L (10.0 SRM) Grain 2 8.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.1 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
8.0 oz Munich Malt – 10L (10.0 SRM) Grain 5 4.1 %
2.50 oz Fuggles [4.50 %] – Boil 60.0 min Hop 6 30.2 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 8 –
2.00 oz Oak Chips soaked in Evan Williams Bourbo Flavor 9 –

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.31 qt of water at 168.2 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (1.37gal, 3.73gal) of 168.0 F water

UnSpotted Cow


Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.053 SG
Estimated Color: 4.1 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.1 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 14.0 %
1 lbs 4.0 oz Carafoam (2.0 SRM) Grain 3 11.6 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.3 %
0.50 oz Northern Brewer 10.2 [10.20 %] - Boil 60 Hop 6 13.3 IBUs
0.50 oz Saaz 5.0 [4.00 %] - Boil 20.0 min Hop 7 3.2 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [12 Yeast 8 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.13 qt of water at 159.5 F 150.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.72gal) of 168.0 F water

The first brews of 2013

I have been delayed by a couple weeks to brew.  I am stepping up the starters one more time each and will be brewing on Sunday the 20th.  I have decided to brew a Belgian Golden Strong Ale and an Amber Ale.

The Amber Ale is a clone of Fat Tire which was the 2nd beer I ever made in a kit.  It hasn’t been a true clone as I have modified it every time I have brewed it.

Recipe Specifications
————————–
Boil Size: 7.71 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 7.9 SRM
Estimated IBU: 28.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
8 lbs 10.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.2 %
1 lbs Munich Malt – 10L (10.0 SRM) Grain 2 9.5 %
8.0 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 4.8 %
6.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %
0.50 oz Nugget [14.60 %] – Boil 60.0 min Hop 5 19.4 IBUs
1.00 oz Williamette 5.4 [5.40 %] – Boil 20.0 min Hop 6 8.7 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
1.00 oz Goldings, East Kent [4.50 %] – Boil 0.0 Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [200 Yeast 9 –

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.1 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.76 qt of water at 164.0 F 154.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.03gal) of 168.0 F water
Notes:
——

Created with BeerSmith 2 – http://www.beersmith.com

The 2nd recipe is borrowed from a friend at www.homebrewchatter.com. I have never brewed a Belgian Style beer although I have drank several Belgian style beers. I have also never done a beer that has a Protein or Saccrification rest. If this turns out it could be the start of a whole new chapter in my brewing career.


Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.085 SG
Estimated Color: 4.9 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 96.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 76.2 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 2 6.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 3.2 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 4 1.6 %
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 12.7 %
1.00 oz Saaz [5.80 %] – Boil 90.0 min Hop 6 13.7 IBUs
1.00 oz Tettnang [4.20 %] – Boil 90.0 min Hop 7 9.9 IBUs
1.00 oz Hallertauer [6.00 %] – Boil 15.0 min Hop 8 6.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 –
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 10 –

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15 lbs 12.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 17.19 qt of water at 159.9 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (1.09gal, 3.73gal) of 168.0 F water