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Old 12-07-2007, 02:04 PM   #1
sfov
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Default What are you brewing?

what are you brewing today or this weekend?

i got the day off from work. my plans involve blues and metal cds, racking an Oatmeal Stout to carboy, and brewing this Wee Heavy. this is the second time brewing this, the first batch was brewed for my girlfriends birthday and bottled for mine (6 months apart) and tastes amazing! the best beer i've made. it had been stuck at 1.040 for months but eventually dropped from 1.080 to 1.012! hopefully this one comes out as good.


steep:
1lb crushed crystal
1oz roasted barely
6oz american chocolate

6lbs extra light malt
3lbs amber malt

1oz of kent goldings @ 60min

some dry yeast (i'd used wyeast scotch last time but ended up adding so much dry i don't think it made a difference)

3 gallon boil
5.25 gallon batch
estimated og: 1.080
estimated fg: 1.020
color: 21 SRM
bitterness: 20 IBU
estimated alcohol : 7.7%

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Old 12-07-2007, 02:07 PM   #2
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I brewed last night. The Destroyer of Worlds IIPA.

Code:
The Destroyer of Worlds

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-C  India Pale Ale, Imperial IPA

Min OG:  1.075   Max OG:  1.108
Min IBU:    60   Max IBU:   100
Min Clr:     8   Max Clr:    15  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.25    Wort Size (Gal):    6.25
Total Grain (Lbs):       17.66
Anticipated OG:          1.087    Plato:             20.88
Anticipated SRM:           9.9
Anticipated IBU:         123.3
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    8.06    Gal
Pre-Boil Gravity:      1.067    SG          16.45  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Mash Hoppings:   -30 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 33.5     5.91 lbs. Gleneagle's Maris Otter Pale  Great Britain  1.038      5
 49.6     8.75 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
  5.7     1.00 lbs. Victory Malt                  America        1.034     25
  4.2     0.75 lbs. Corn Sugar                    Generic        1.046      0
  2.8     0.50 lbs. Crystal 40L                   America        1.034     40
  4.2     0.75 lbs. Sucanat                       Generic        1.046      1

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Cascade                           Whole    5.75  15.3  Mash H
  3.00 oz.    Galena                            Whole   13.00  92.7  60 min.
  1.00 oz.    Willamette                        Whole    4.10   5.9  20 min.
  2.00 oz.    Willamette                        Whole    4.10   7.1  10 min.
  1.00 oz.    Willamette                        Whole    4.10   1.9  5 min.
  0.50 oz.    Willamette                        Whole    4.10   0.4  2 min.
  2.00 oz.    Willamette                        Whole    4.10   0.0  0 min.
  1.50 oz.    Willamette                        Whole    4.10   0.0  Dry Hop


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.50 Oz     Oak Cubes - American, House To Other      7 Days(fermenter) 


Yeast
-----

DCL Yeast US-56 Safeale American Ale Yeast


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   16.16
Water Qts:   18.76 - Before Additional Infusions
Water Gal:    4.69 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  20
Saccharification Rest Temp : 152  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 5.98 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-07-2007, 02:09 PM   #3
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BTW, what are you doing listening to CD's? Get yourself an ipod so you can listen to the Jamil Show podcasts whilst you brew. I finished up the IIPA show last night and then listened to the Robust Porter episode before switching to The Hold Steady and Long Winters.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-07-2007, 02:12 PM   #4
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This will be the last weekend I'll be able to brew before January, I think I'm going to go with a pale ale.

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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
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Milk Stout

Lagering:


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Old 12-07-2007, 02:25 PM   #5
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I'll be brewing my partial mash version of O' Flannagain's Standard Stout.

Recipe: O' Flannagain's Standard Stout
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.60 gal
Estimated OG: 1.050 SG
Estimated Color: 24.2 SRM
Estimated IBU: 20.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 lb Extra Light Dry Extract (End of Boil) Dry Extract 28.25 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 45.20 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 8.47 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.47 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.65 %
0.35 lb Chocolate Malt (350.0 SRM) Grain 3.95 %
1.25 oz Fuggles [4.50 %] (60 min) Hops 16.3 IBU
1 Pkgs Irish Ale (White Labs #WLP004)

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Old 12-07-2007, 02:27 PM   #6
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EdWort's Haus Pale AGAIN. I will not go down without a fight

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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
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Old 12-07-2007, 02:37 PM   #7
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the destroyer makes me want to run around buying everything to go all grain right now. i'm drooling!




quick poll, should i rack onto the stout yeast or pitch a new pack??

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Old 12-07-2007, 03:28 PM   #8
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BREVITY - Belgian Wit

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Brevity
Brewer: Kyle Nordquist
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.053 SG
Estimated Color: 4.1 SRM
Estimated IBU: 19.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 39.02 %
4.00 lb Wheat Malt, Bel (2.0 SRM) Grain 39.02 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 9.76 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.44 %
1.00 oz Saaz [4.00 %] (60 min) Hops 13.1 IBU
0.75 oz Saaz [4.00 %] (20 min) Hops 5.9 IBU
0.22 oz 1 Lemon, freshly zested (Boil 5.0 min) Misc
0.33 oz 1 Grapefruit, freshly zested (Boil 5.0 minMisc
0.40 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz 3 Oranges, freshly zested (Boil 5.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.76 %
1 Pkgs Belgian Wheat Yeast (Wyeast Labs #3942) [SYeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 2.87 gal of water at 166.0 F 154.0 F
10 min Mash Out Add 1.62 gal of water at 196.4 F 168.0 F
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Old 12-07-2007, 03:35 PM   #9
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I'm not brewing Hopefully next weekend. It looks like my next three brews are spoken for in order to swap. Cheesefoods Purity brew: Munich and Saaz. 888 and 1420 Ole Gaffer's Shire Beer.

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Old 12-07-2007, 04:04 PM   #10
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This weekend I think SWMBO and I are going to brew this IPA extract kit from AHS.

I'm looking forward to it. Should be fun and easy, and it will make the house all warm and beery.

It will be interesting to see how it compares to the AG IPA I have in primary right now.

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