user 83772
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- Jun 28, 2011
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Good deal, thanks for the tips!
Mint Chocolate Stout
American Stout
Type: All Grain Date: 11/8/2012
Batch Size (fermenter): 1.00 gal Brewer:
Boil Size: 1.54 gal Asst Brewer:
Boil Time: 60 min Equipment: BIAB 1 Gallon
End of Boil Volume 1.04 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 1.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
1 lbs 13.8 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 78.8 %
3.7 oz Barley, Flaked (1.7 SRM) Grain 2 9.9 %
1.4 oz Carafa III (525.0 SRM) Grain 3 3.8 %
1.4 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 3.8 %
1.4 oz Chocolate Malt (450.0 SRM) Grain 5 3.8 %
8.44 g Goldings, East Kent [4.50 %] - Boil 60.0 min Hop 6 28.0 IBUs
0.80 oz cocoa Powder (Boil 5.0 mins) Flavor 7 -
2.00 Items Mint Tea bag (Boil 5.0 mins) Spice 8 -
0.2 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9 -
Beer Profile
Est Original Gravity: 1.060 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.9 %
Bitterness: 28.0 IBUs Calories: 182.3 kcal/12oz
Est Color: 34.2 SRM
Mash Profile
Mash Name: BIAB, Full Body Total Grain Weight: 2 lbs 5.9 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 6.85 qt of water at 163.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 22.27 g Carbonation Used: Bottle with 22.27 g Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
Anyone keg their 1 gallon brews? I found somewhere where I can get one of these 5L keg dispensers for really cheap and was wondering if it would be worth it.
I was looking into it. but havent made the final call. i think its a great idea if you are a slow drinker because it would be a paint to clean the kegs if you kick one every night. there are some decent videos about those kegs on youtube
Here is the thermometer i have purchased for my 1 gallon batches. its a bit slow to read right away but is very accurate. I compared it to my 300 dollar one i use for hvac. its a bit slow compared to it but its perfect to get mash temp.
Dirt cheap Thermometer
Anyone keg their 1 gallon brews? I found somewhere where I can get one of these 5L keg dispensers for really cheap and was wondering if it would be worth it.
Here's the one I use, not sure if you can get it retail or not. I used to be a cook so I always had one of these around and the place I worked had so many that they thought it was easier to get a new one out than replace the battery, so I picked one up for free one day. Just had to replace the battery.
http://www.don.com/Catalog/productd...child=Thermometers%2fTimers_1008&prodid=K5462
I've never used the 5L kegs but the one thing that I don't like about them is the small hole in the top. It looks like a nightmare to clean but like I said I've never used them.
I did research the Tap A Draft system was this close to pulling the trigger.
eanmcnulty said:I've been subscribed to this thread since near the beginning, and it is so hard to keep up. 600+ replies in 7 months.
I'm a 3g brewer mostly ("Handcrafted by the Case"), and I usually take off November-March, because it gets so cold in Chicago, and I'm wimpy. I am planning on keeping the brewing going this winter with some indoor 1g batches. After one more 3g batch, I'm heading indoors over turkey week.
Thanks for giving so many awesome ideas!
cheesecake said:There seem to be a lot of us from the Chicago area here
Just made my first ever gallon of beer last night. It's in the Carboy right now. Curious. Is there a target room temp for fermentation? Right now the room, my storage closet is 50 degrees F. Is that too cold? Also, I noticed a separation in the beer. Is that normal? Thanks for any help!
BigRock947 said:Lots of factors involved with that question. Are you brewing an ale or lager? Which yeast did you use?
Just to calm your fears, no its not too cold. The beer/wort will actually be warmer than room temperature during its high point of fermentation. So cooler is usually better than too warm. An ale yeast will ferment cleaner at cooler temps but will take longer to do its job. RDWHAHB or a craft beer in your case since this is your first beer.
Thanks for replying. It's an IPA kit from Brooklyn Brew. Not sure what yeast it is.
Thanks again for the reply!
There seem to be a lot of us from the Chicago area here
cheesecake said:How do most of you bottle your 1 gallon batches? I've had a few ideas but just trying to figure out which one makes the most sense
I've only bottled one so far, and I racked to my 6.5 G bottling bucket. Afterwards it seemed like big equipment for such a fast job. Thinking about either making a gallon bottling bucket or trying to do it with an auto siphon, hose and bottling wand for my next batch.
Were taking over...
How do most of you bottle your 1 gallon batches? I've had a few ideas but just trying to figure out which one makes the most sense
dadshomebrewing said:Btw... It helps with keeping the floor clean if you put the bottles in a dishpan with paper towels on the bottom.
I bottle over the open door of my dishwasher. If anything spills, when i'm done I just close the door no more mess.
BigRock947 said:I bottle over the open door of my dishwasher. If anything spills, when i'm done I just close the door no more mess.
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