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Old 11-25-2008, 06:24 PM   #1
HotBreakZymurgy
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Join Date: Nov 2008
Location: Philadelphia, PA
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Default Extract - Woody Ale'n

Recipe Type: All Grain
Yeast: Salfale s-04
Yeast Starter: null
Additional Yeast or Yeast Starter: null
Batch Size (Gallons): 5
Original Gravity: 1.040
Final Gravity: 1.005
IBU: 63.5
Boiling Time (Minutes): 60
Color: 15 SRM
Primary Fermentation (# of Days & Temp): 14 days at 70 degrees F
Additional Fermentation: null
Secondary Fermentation (# of Days & Temp): null
Tasting Notes: serve warm or cold

Greetings,

Woody Ale'n



Recipe Volume: 5 Gallons
Official Gravity: 1.040
Final Gravity: 1.005
Yeast: Safale s-04, 11.5 grams
Specialty Grains: British Peated Malt, 12 oz. (1.0 lb)

Malt Amount Type
Northwestern Extra Light Malt Extract 3.3 lbs Liquid (LME)
Muntons Extra Light Malt Extract 2.0 lbs Dry (DME)

Hops Amount Time % Alpha Acid
Pacific Gem 1.0 OZ 60 min. 15.0 %
Centennial 1.0 OZ 5 min. 9.1%


Procedure:
- Put a large pot on the burner to boil for extra water storage
- Started at 11:00 AM in the morning, cleaning and sanitizing the whole kitchen with Clorox cleanup
- Took equipment out from last session
o Already sanitized and sterilized from last session
- Added 2 gallons of tap water
o Raised to a boil
o Added one campden tablet
o Boiled for 15 min.
 To dilute the chlorine content of the water
- Crushed British malt in blender
o Put it in grain bag at 175-180 degrees F
o Steep for 20 min
o Kept lid off
- Will start yeast later in the boil of hops
- Heated the brewpot to a boil
o Added the DME and LME to a boiling brewpot
 First the dry
 Then the liquid
• Dipped in boiling water for 12 seconds
o Bobbing in and out
o Adding the bittering hops
 The pacific gem, which I thought was oxidized and horrible quality ended up being the most delicious evergreen smell, with lots of spice.
• I was pleased in the end
o Kept the lid off for 55 min. hop step
- Rehydrated the yeast
o I cup of water warmed up to 105 degrees F
o Poured in the yeast did not stir in
 Let sit for 15 min.
 Put in 1 teaspoon of sugar in the raw
• Stirred
• Yeast existed on the bottom of the glass
o Last 5 minutes
 put in the centennial hops
o Wort Chill
 filled my bathtub with cold water and ice
• Swirled the wort around to cool it faster
• Cooled it down to 70 degrees over 15 minutes (40 degrees per 4 minutes)
• Rapidly cool the wort to 70 degrees F
- Added the wort to the primary fermenter
o Added 3 gallons of water
 5 gallons total
- Sanitized glass pyrex measuring cup
o Took hydrometer reading
- Pitched the yeast
o Stirred very well
- Added the medium toasted oak shavings to the fermenter
o Sealed it
Fermentation:
Starting at 2:45 pm November 18th, 2008 the fermentation will take place.
- Predictions
o Bubbles will start Tuesday afternoon
o Specific gravity prediction unknown
o Potential gravity: 6%
o Balling: 10
Terminology:
- Cross your fingers, Hope to brew:
o When it is all said and done, the wort is combined with the water, and put into the primary fermenter; the temperature is at the perfect temperature. In this case for ale, 68-70 degrees. Saying this insures that your yeast will provide good attenuation and activity.


- Hop Bitterness (IBU) Calculations
o AAU (alpha acid units) = weight * acidity
AAU Pacific Gem= 1 oz. * 15.0% = 15.0
AAU Centennial= 1 oz. * 9.1% = 9.1
o OG = 5.3 (lbs of extract) * 40 (points per pound per gallon)/5 (gallons)= 42.4 or 1.042
o Utilization (IBU = AAU * U * 75 / V where U is the time VS boil Gravity, and 75 is the metric conversion constant, and V is the yield of recipe)
IBU60= 15.0 * .252 * 75/5= 56.7
IBU5= 9.1 * .050 * 75/5= 6.8
IBU60 + IBU5 = 63.50 IBU’s

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Last edited by HotBreakZymurgy; 11-26-2008 at 10:20 PM.
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Old 12-14-2008, 10:41 PM   #2
HotBreakZymurgy
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Ok guys, the drinking day came on a weeknight, and all of us couldn't handle the taste. its a bitter beer by nature of the hops used. be careful, and feel free to use your own selection of hops.
The oak woodchips may give it something, but its real hard to detect. This recipe is modeled after a light ale.

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