thisoneguy
Well-Known Member
A few weeks ago, I posted looking for some recipe critique. I made some changes, and here is what I came up with:
Type: All Grain Date: 12/18/2011
Batch Size (fermenter): 5.50 gal Brewer: Jeremy
Boil Size: 8.27 gal Asst Brewer:
Boil Time: 75 min Equipment: JEREMY Pot and Rectangle Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal Brewhouse Efficiency: 68.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 83.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): n/a
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
10.00 gal Macomb Twp., MI Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
12 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 89.3 %
12.0 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 4 5.4 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5 3.6 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 1.8 %
1.30 oz Centennial [8.70 %] - Boil 60.0 min Hop 7 31.2 IBUs
0.50 oz Amarillo Gold [9.30 %] - Boil 20.0 min Hop 8 7.8 IBUs
0.50 oz Centennial [8.70 %] - Boil 20.0 min Hop 9 7.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.90 oz Centennial [8.70 %] - Boil 10.0 min Hop 11 7.8 IBUs
0.70 oz Amarillo Gold [9.30 %] - Boil 10.0 min Hop 12 6.5 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 13 -
0.30 oz Centennial [8.70 %] - Boil 5.0 min Hop 14 1.4 IBUs
0.20 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 15 1.0 IBUs
0.70 oz Centennial [8.70 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.30 oz Amarillo Gold [9.30 %] - Boil 0.0 min Hop 17 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 18 -
1.00 oz Amarillo Gold [9.30 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
1.00 oz Centennial [8.70 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
Brewed the Sunday before Christmas. Mashed at 154F for an hour, made a 3quart shaken starter per Sulli's yeast calculator and pitched the yeast only.
Fermentation (ambient temp is around 62 in the basement - the beer was right around 68 but has dropped a little in the last few days) seemed a little slow, and I was worried that I'd get low attenuation, but I was wrong. I pulled a sample today to check on it, and it was at 1.010 (BeerSmith predicted 1.016). In fact, it may have gone lower if I had drawn a larger sample - my hydrometer just barely seemed to rest on the bottom of my testing flask and I had already closed my fermentor and didn't want to reopen it to draw another 1/2 oz of beer.
The sample was damn TASTY! I'm going to dry hop it on Friday (still undecided if I'll rack to secondary or just dry hop in the primary - thoughts?) for 7 days, cold crash for 2 days, then keg it. After tasting that sample, it's going to be hard to wait another 9 or 10 days to have this in the keezer. I usually use the set it and forget it method to force carb, but I think that I might have to use the crank it and shake it method so I can start drinking it a few days sooner! :rockin:
Type: All Grain Date: 12/18/2011
Batch Size (fermenter): 5.50 gal Brewer: Jeremy
Boil Size: 8.27 gal Asst Brewer:
Boil Time: 75 min Equipment: JEREMY Pot and Rectangle Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal Brewhouse Efficiency: 68.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 83.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): n/a
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
10.00 gal Macomb Twp., MI Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
12 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 89.3 %
12.0 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 4 5.4 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5 3.6 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 1.8 %
1.30 oz Centennial [8.70 %] - Boil 60.0 min Hop 7 31.2 IBUs
0.50 oz Amarillo Gold [9.30 %] - Boil 20.0 min Hop 8 7.8 IBUs
0.50 oz Centennial [8.70 %] - Boil 20.0 min Hop 9 7.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.90 oz Centennial [8.70 %] - Boil 10.0 min Hop 11 7.8 IBUs
0.70 oz Amarillo Gold [9.30 %] - Boil 10.0 min Hop 12 6.5 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 13 -
0.30 oz Centennial [8.70 %] - Boil 5.0 min Hop 14 1.4 IBUs
0.20 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 15 1.0 IBUs
0.70 oz Centennial [8.70 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.30 oz Amarillo Gold [9.30 %] - Boil 0.0 min Hop 17 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 18 -
1.00 oz Amarillo Gold [9.30 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
1.00 oz Centennial [8.70 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
Brewed the Sunday before Christmas. Mashed at 154F for an hour, made a 3quart shaken starter per Sulli's yeast calculator and pitched the yeast only.
Fermentation (ambient temp is around 62 in the basement - the beer was right around 68 but has dropped a little in the last few days) seemed a little slow, and I was worried that I'd get low attenuation, but I was wrong. I pulled a sample today to check on it, and it was at 1.010 (BeerSmith predicted 1.016). In fact, it may have gone lower if I had drawn a larger sample - my hydrometer just barely seemed to rest on the bottom of my testing flask and I had already closed my fermentor and didn't want to reopen it to draw another 1/2 oz of beer.
The sample was damn TASTY! I'm going to dry hop it on Friday (still undecided if I'll rack to secondary or just dry hop in the primary - thoughts?) for 7 days, cold crash for 2 days, then keg it. After tasting that sample, it's going to be hard to wait another 9 or 10 days to have this in the keezer. I usually use the set it and forget it method to force carb, but I think that I might have to use the crank it and shake it method so I can start drinking it a few days sooner! :rockin:
