SNPA CLONE brew day coming up!

MOGULUS BROADCAST MAY 16th 10AM

BrewBeastv2.0 - Mogulus Live Broadcast



My LATE hop additions will be changed to accomodate the NO CHILL brewing technique. (15) minute hops were adjusted to a (20) minute addition, that will be added to the NO CHILL container. The (0) minute hops were moved to FWH

WATER PROFILE:
MOSHER IDEAL PALE ALE
Ca=111, SO4=337, Mg=18, Na=35, Cl=32, CO3=38, Hardness=352, Alkalinity=31.


COST TO BREW:

Ingredients (includes shipping):

2-Row - $11.19 ($1.21/lb)
60L - $.79 ($1.41/lb)

Cascade - $2.43 ($1.08/oz)
Magnum - $.22 ($1.21/oz)
Perle - $.33 ($1.30/oz)

SafAle S-05 - $1.96

Total ingredient/shipping cost: $16.29

Energy cost to operate electric HERMS and BK:

My HLT costs $.28 per brew session to run (3 hours)
My BK costs $.90 (100 minute boil)

Total brew session cost to run the HERMS: $1.18

Total cost to brew the SNPA Clone: $17.47





A ProMash Brewing Session Report
--------------------------------

Head Brewer: Rob
Recipe: Sierra Nevada Pale Ale

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.81
Anticipated OG: 1.053 Plato: 12.98
Anticipated SRM: 6.8
Anticipated IBU: 37.2
Brewhouse Efficiency: 82 %
Wort Boil Time: 100 Minutes

Actual OG: 1.053 Plato: 13.10
Actual FG: 1.011 Plato: 2.81

Alc by Weight: 4.33 by Volume: 5.53 From Measured Gravities.
ADF: 78.5 RDF 65.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 83 %
Anticipated Points From Mash: 52.51
Actual Points From Mash: 53.00


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

Evaporation Rate: 1.50 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.036 SG 9.05 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 8.13 Gal
Water Needed Pre-Boil Gravity: 1.036 SG 8.91 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

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -60 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.3 9.25 lbs. Pale Malt(2-row) Rahr America 1.036 2
5.7 0.56 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Cascade Whole 7.20 9.6 First WH (Moved from (0) min.)
0.25 oz. Perle Whole 8.20 9.1 100 min.
0.18 oz. Magnum Whole 14.20 11.3 100 min.
0.75 oz. Cascade Whole 7.20 7.3 20 min. (CUBE addition)
0.75 oz. Cascade Pellet 7.80 0.0 Dry Hop


Yeast
-----

DCL Yeast S-05 SafAle California


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

Mash Name:

Total Grain Lbs: 9.81
Total Water Qts: 19.63 - Before Additional Infusions
Total Water Gal: 4.91 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 68 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 60 154 154 Infuse 162 19.63 2.00
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 19.63 - After Additional Infusions
Total Water Gal: 4.91 - After Additional Infusions
Total Mash Volume Gal: 5.69 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 5.90 Sparge Deadspace: 1.50 Total Into Mash: 4.40

Total Grain Lbs: 9.81 Qts Per Lbs: 2.00 Total From Mash: 3.73
Mash Gallons: 4.91
Grain Absorption: 1.18

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.00

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 8.13

Boil Time (min): 100.00 Evaporation Rate: 1.50
Amount after Boil: 5.63

Left in Kettle Deadspace: 0.40
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 5.23
Amount After Cooling (4 perc.): 5.02



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 5.02 gallons of fermentable wort.

You will need 10.81 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 82 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 8.13
Estimated OG: 1.036 Plato: 8.91


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 8.00
Estimated OG: 1.036 Plato: 9.05


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.053 Plato: 12.98


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.053 Plato: 13.10


At 100 percent extraction from the maximum mash potential:

Total Points: 64.03
Points From Mash: 64.03
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 52.51
Points From Mash: 52.51
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 53.00
Actual Mash System Efficiency: 83


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 68 degrees F

Original Gravity: 1.053 SG 13.10 Plato
Finishing Gravity: 1.011 SG 2.81 Plato


Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Pale Malt(2-row) Rahr America 9.25 34.50 0.00
Crystal 60L America 0.56 2.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Cascade - Whole USA 0.75 9.25 0.00
Perle - Whole USA 0.25 2.00 0.00
Magnum - Whole Germany 0.18 2.00 0.00
Cascade - Whole USA 0.75 8.50 0.00
Cascade - Pellet USA 0.75 12.75 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
SafAle California 1.00 4.00 0.00
(DCL Yeast S-05)

I just did a SNPA clone, and it still has 1 more week to carb... I AM SOOOOOOO IMPATIENT!!!!! ME WANNA DRINKY DRINKY NOW!!!!!!!

Yeah I have had a SNPA clone in primary for 3 weeks now and I am going to dry hop it this weekend. I got my recipe from the BYO 150 commercial brew mag.

I am gona try to dry hop for 2 weeks so I have some more waiting to do

I brewed this yesterday. I have never dry hoped any beer. How long sould it dry hop? I am guessing 1 week primary, 11 days secondary and 3 days dryhop?

ndoe22 said:

I brewed this yesterday. I have never dry hoped any beer. How long sould it dry hop? I am guessing 1 week primary, 11 days secondary and 3 days dryhop?

Click to expand...

Just throw the dry hops in the secondary, then rack the beer into them. Leave them for 11 days then.

I just killed one of my 2 kegs of SNPA and it is definitely a crowd pleaser.

This recipe is from the BYO 150 Clone issue as well.

House beer for me and have brewed it 7 times now.

have a few colorful additions above the bar for it too.

Recipe is good , but I add in a lb of CaraPils Dex to up the mouthfeel a bit (more dextrines and also mash at around 155 - have an automated RIMS so it is accurate)

Good Luck

I think I am going to brew it as is... except for the needed No Chill changes. Then, after the BJCP judge tells me how it compares to the IC chilled version, I may play with it.

Pol,

Just out of curiosity, how did your no chill haus ale turn out? Any particular reason for trying this other than simplifying the process a bit?

CharlosCarlies said:

Pol,

Just out of curiosity, how did your no chill haus ale turn out? Any particular reason for trying this other than simplifying the process a bit?

Click to expand...

No chill CCB Haus Ale is AWESOME!! It is on tap, though my sig doesnt show it. It turned out EXACTLY like the last 4 or so kegs of this stuff.

Well, it is less equipment (sold my IC already)

It uses less water

It keeps me from having to run hoses outside in the winter

It allows me to make a RWS (real wort starter) to pitch into each brew

It is faster on brew day (no chill time)

I assume a RWS you just get a little of your wort - cool it and pitch the yeast then add it back to the whole batch when that is also cool. True or false?

chenwood said:

I assume a RWS you just get a little of your wort - cool it and pitch the yeast then add it back to the whole batch when that is also cool. True or false?

Click to expand...

True... it works really well

It turned out EXACTLY like the last 4 or so kegs of this

Click to expand...

Awesome! I might have to give this a try since I'm a lazy bastard and would love to shorten my brew day in any way possible.

CharlosCarlies said:

Awesome! I might have to give this a try since I'm a lazy bastard and would love to shorten my brew day in any way possible.

Click to expand...

I make a couple assumptions.

The no chilled wort I "assume" adds 20 minutes of utilization to ALL hop additions. SO here is an example.

1oz Cascade at 30 minutes will equal:
1oz Cascade at 50 minutes.

Therefore I move my hop additions accordingly.

50 minute addition is moved to 30 minutes
40 minute addition is moved to 20 minutes
30 minute addition is moved to 10 minutes
20 minute addition is added to the no chill container
ANYTHING under 20 minutes I move up to FWH

The wort as it cools below 180-170F will cause the hop utilization to become negligible. The temp is just too low. When I transferred to my no chill container, the wort was about 190F.

The Pol said:

Here I will post all of the stats for my upcoming SNPA Clone brew day. This will be a special brew in the fact that an identical brew will be completed by another HBT member. MINE will be NO CHILLed and his will be whirlpool IC chilled. Stay tuned!

Click to expand...

Two different brewers means two different beers. There's nothing valid about this at all.

carnevoodoo said:

Two different brewers means two different beers. There's nothing valid about this at all.

Click to expand...

I beg to differ. Yes, 2 different brewers mean something, but 2 completely different cooling strategies with the same recipe will yield some interesting results (albeit not "statiscially significant")

We both run the Brew Beast v2.0... we are both using the exact same water chemistry. Meh, will it be exact, no, but will it be extremely close, certainly.

If I have loads of DMS or other issues, I think it will be very clear against the other brew.

Carnevoodoo likes to jab at me a little, it is all good, makes the board a little more interesting.

Here are the costs to brew this beer:

Ingredients (includes shipping):

2-Row - $11.19 ($1.21/lb)
60L - $.79 ($1.41/lb)

Cascade - $2.43 ($1.08/oz)
Magnum - $.22 ($1.21/oz)
Perle - $.33 ($1.30/oz)

SafAle S-05 - $1.96


Total ingredient/shipping cost: $16.29

Energy cost to operate electric HERMS and BK:

My HLT costs $.28 per brew session to run (3 hours)
My BK costs $.90 (100 minute boil)

Total brew session cost to run the HERMS: $1.18

Total cost to brew the SNPA Clone: $17.47

I WILL BE BREWING THIS ON MAY 16th! Saturday! MASH-IN at 10AM!​

Watch on Mogulus!
http://www.mogulus.com/brewbeastv20

Will there be a brewcast?

It is very possible that I will use like Mogulus or something to broadcast it, since I now have a webbycam.

Dont expect it to be too exciting, as I dont DO a lot.

EXPECT TO SEE THIS ON MOGULUS ON THE 16TH. 10AM ET.
http://www.mogulus.com/brewbeastv20

Well, I have my grain all measured out

The hops measured and placed in containers that specify the type and time that they go into the boil.

I have my Buffer 5.2 and brewing salts measured and set aside in a container (THANKS AGAIN LARRY!)

I am expecting to see 50 pounds of hops show up in a couple hours, so that will consume the better part of my evening.

Hi folks, this is Larry, and I will be "Co-Brewing" this with The Pol! It work out that we will be brewing at almost the same time - I'll be starting @ 9am as SWMBO goes off to work!

For the sake of "science", we've done just about everything to make it as close as possible.

We will both be using Distilled water, brewing adjustments to Moshers Ideal Pale Ale, and the same type of equipment, and ingredients.

The Pol will be using his Real Wort Starter, and I will be doing a similar thing. I will collect about 1/2c of wort after 60 min of boil,cool to 80* and rehydrate the yeast. This is almost exactly what Fermantis says to do for re hydration of S-05.

One thing that is just a little different is the hop schedule, so here is the one not "No-chill adjusted"

0.75 oz Cascade [7.20 %] (100 min) (First Wort HoHops 19.2 IBU
1.00 oz Cascade [7.20 %] (Dry Hop 3 days) Hops -
0.18 oz Magnum [14.20 %] (100 min) Hops 9.2 IBU
0.25 oz Pearle [8.20 %] (100 min) Hops 7.3 IBU
0.75 oz Cascade [7.20 %] (15 min) Hops 8.0 IBU

EDIT: Pol, verify the IBU's and if I need to make an adjustment on the FWH.

Once the 100min boil is complete, I will be whirlpool IC chilling, Pol will be No Chilling.

Let's Brew On !

Excellent!

So, who is gonna "judge" the resulting brews? Someone, uh, impartial??

Actually Sacc, I am recruiting some judges from my Homebrew club. Between 1 and 3 of them are BJCP judges.

Awesome. Looking forward to the results.

lrr81765 said:

Hi folks, this is Larry, and I will be "Co-Brewing" this with The Pol! It work out that we will be brewing at almost the same time - I'll be starting @ 9am as SWMBO goes off to work!

For the sake of "science", we've done just about everything to make it as close as possible.

We will both be using Distilled water, brewing adjustments to Moshers Ideal Pale Ale, and the same type of equipment, and ingredients.

The Pol will be using his Real Wort Starter, and I will be doing a similar thing. I will collect about 1/2c of wort after 60 min of boil,cool to 80* and rehydrate the yeast. This is almost exactly what Fermantis says to do for re hydration of S-05.

One thing that is just a little different is the hop schedule, so here is the one not "No-chill adjusted"

0.75 oz Cascade [7.20 %] (100 min) (First Wort HoHops 19.2 IBU
1.00 oz Cascade [7.20 %] (Dry Hop 3 days) Hops -
0.18 oz Magnum [14.20 %] (100 min) Hops 9.2 IBU
0.25 oz Pearle [8.20 %] (100 min) Hops 7.3 IBU
0.75 oz Cascade [7.20 %] (15 min) Hops 8.0 IBU

EDIT: Pol, verify the IBU's and if I need to make an adjustment on the FWH.

Once the 100min boil is complete, I will be whirlpool IC chilling, Pol will be No Chilling.

Let's Brew On !

Click to expand...

Larry, looks good, the hop additions look like they are in line. Mine looks a little different as you and I have discussed, because I made a change to how my FWH utilization is calculated. This allows me to brew based on perception of bitterness and not simply total IBU.

I am EXCITED TO BREW THIS! I am so hopped up on lupulin after splitting 50 pounds of hops today!

Got the HLT filled up with 9.5 gallons of distilled water. Will begin heating at about 8AM shooting for a 10AM mash-in!

I got myself hyper organized today with all of my water and hop additions in labeled tupperware containers so that I can just toss them in.

Oh yeah... this should be one smooth brew day!!

The Pol said:

Oh yeah... this should be one smooth brew day!!

Click to expand...

Famous last words haha

Enjoy!

Thanks Pol, jinx the whole think !

lrr81765 said:

Thanks Pol, jinx the whole think !

Click to expand...

Hey Larry... nice talking to you again today, and thanks again for the UPS gift.

ARE YOU mashing in at 9am? Or STARTING at 9am?

Well the plan was to mash in @ 9. We'll see how the HLT is doing by then. I just executed Plan G with a bunch of different angles of attack on the situation.

Man, we have the greatest liquor store in the universe (Liquor Barn ). They just finished redoing their Taps. They have like 40 beers on tap that they fill growlers from and do samples & pints from ! I only had 9 of them though.

Got Brewater 3.0 werking.... thanks bro.

I am getting my water additives in June, that is my next frontier to conquer.

Well, Mogulus will go LIVE at about 8am...

It is only going to take about 30 minutes to get the HLT up to temp. this morning because I filled it and heated it to 170F last night before bed, then shut 'er down... it lost about 20F overnight and I have to get it back up to 175F for my Strike + 12F to preheat the MLT.

After a busy morning, Mash in happened at 9:45. It sure is sweet watching that wort go through the HERMS and darken as time goes on.

This has been my best brew day ever ! Everything went by the numbers for me, and I hit my OG spot on @ 1.053 (82%), and my time was way better. I flipped the switch at about 9, mashed in 45 min later, and was finished by the time SWMBO came home from work @ 1:30.

First time with a whirlpool IC, nice trub cone. Much slower than my CFC though.

I'll post some pics soon on my rig, and especially how I finally got my HLT leak fixed for those who aren't as lucky as The Pol !

Hey yall... GREAT brew day, mashed in at 10:15AM and finished just prior to 3PM... Hit all the temps, times... AND my pre boil SG was on target at 1.036 and my POST boil SG was dead on at 1.053 (82% eff.)

Larry and I are going to ferment for 2 weeks at 66F, then dry hop. Excellent brew day and I had a great time sharing it with some friends from HBT!!!

Great brewcast. Thanks for sharing.

I was grateful I had a chance to be a viewer although for only a short time.

I'm very interested in the results from the judges.
Thanks.