April 11, 2009 Circle City Brew Day

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The Pol

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This is where I will be posting details, pics and finally a video of my brew day on Saturday, April 11.

I will be brewing the Circle City Haus Ale v2.0. New to this brew session will be my sight gauges, silicone hoses and a "no chill" chill...

Here is a simple rundown of the recipe:

Rahr 2-Row 6.0lb
Caramel Pils .5lb
Crystal 20L .5lb
Vienna .5lb

2QT/LB MASH
Sacc. Rest 150F @ 60 min.
Mashout 168F
Sparge 173F

Cascade WL .25 FWH
Cascade WL .25 90 min
Cascade WL .25 15 min (credited as 35 min. addition)
Cascade WL .25 Cube Hop (credited as 20 min. addition)

Safale S-05
Ferment temp. 65f

Eff. 82%
OG 1.040
FG 1.007
ABV 4.3%
IBU 18.3
Final kettle volume 5.6 gal
Fermentor Volume 5.3 gal
Kegged volume 5.0 gal



 

humann_brewing

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I am brewing Saturday too, I have to dust off the equipment though as I last brewed on 2/21. Anyways, I will have the laptop out there seeing how yours is going and maybe posting some pics from mine too.
 
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The Pol

The Pol

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Sounds good bro...

I have not brewed since late February either, but have been actively working on the rig this past week.

Looking forward to seeing your brew day too!
 

Medo

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Ahoy hoy,
Nice of you all to honor the wifes birthday by brewing on it. I too am planning to brew this weekend. Ill be tapping a few birch trees tonight, so as to have about 15 gallons of sap for my 10 gallon brew. Im going to brew a batch of Orange Cascade, and use the birch sap for the water allotment. It should be ready for contest time coming up here in 2 months or so. I have a pre prohibition pilsner thats been lagering for a year. Im going to enter it, as well as the OC, and my hibiscus wheat ale.
I only hope the weather holds here.
Hope everyones batch is sucessful
A great day to all!
 
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The Pol

The Pol

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Nice to see you representing the north country this weekend Medo!
 

humann_brewing

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I think I am going to follow your lead and try a thinner mash this weekend. I only have a 8.43LB grain bill

Edit: I see you have less than that too. Looks like a nice house ale.
 
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The Pol

The Pol

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I think I am going to follow your lead and try a thinner mash this weekend. I only have a 8.43LB grain bill

Edit: I see you have less than that too. Looks like a nice house ale.
Yes, it is a nice haus ale... doing a little tweaking here and there.

Thin mash, low mash temp, toss in some lightly kilned 20L and caramel pils etc... mmm mmm goodness.

.036" gap on the Barley Crusher as well
 
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The Pol

The Pol

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Well, I better get to the store and get my water, as it is heating I will mill my grain. Will check back in later!
 
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The Pol

The Pol

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Where do you buy your water?

Also, what is this no chill chill you speak of?
I get mine at Kroger... no chill, means no chilling prior to draining the kettle.
 
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The Pol

The Pol

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Kroger is right next door, and they sell eggs...

Chilling may not be necessary...

SCRATCHING the brew session today, called out to get a plane from Atlanta to Indy this afternoon. Will brew tomorrow!
 
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The Pol

The Pol

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BINGO Shecky...

I am so pissed... I just got home last night at midnight from a 4 day trip, now I want a respit, and get called to move a plane in the middle of my day.

Oh well, I will brew tomorrow after church and get my video and pics up in the evening.

I will mill my grains and get everything cleaned tonight once I return from ATL. This way, once service is over, I can mash in!
 
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The Pol

The Pol

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7.5 LB grist milled...

 
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The Pol

The Pol

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Well, half my life I cant drink because I am either AT work, of I am within 12 hours of going on call to work...

I have fun building this stuff though and I never have been one to drink to any large degree.
 
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The Pol

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Here is the Brew Beast v2.0 HLT water management spreadsheet for this brew.



Promash Summary:

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

Brewing Date: Sunday, April 12, 2009
Recipe: CCB Haus Ale

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

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.039 Plato: 9.78
Anticipated SRM: 5.0
Anticipated IBU: 18.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Actual OG: 1.039 Plato: 9.78
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 2.99 by Volume: 3.82 From Measured Gravities.
ADF: 73.8 RDF 61.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 39.13
Actual Points From Mash: 39.13


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: 7.75 Gal
Pre-Boil Gravity: 1.028 SG 7.01 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: 7.85 Gal
Water Needed Pre-Boil Gravity: 1.027 SG 6.92 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: Rager

Additional Utilization Used For First Wort Hops: -60 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 6.00 lbs. Pale Malt(2-row) Rahr America 1.036 2
6.7 0.50 lbs. Caramel Pils Malt Belgium 1.034 20
6.7 0.50 lbs. Crystal 20L America 1.035 20
6.7 0.50 lbs. Vienna Malt Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Cascade Whole 7.20 3.2 First WH
0.25 oz. Cascade Whole 7.20 8.1 90 min.
0.25 oz. Cascade Whole 7.20 4.6 35 min.
0.25 oz. Cascade Whole 7.20 2.5 20 min.


Yeast
-----
DCL Yeast S-05 SafAle California


Mash Schedule
-------------
Mash Name:

Total Grain Lbs: 7.50
Total Water Qts: 15.00 - Before Additional Infusions
Total Water Gal: 3.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 65 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 60 150 150 Infuse 158 15.00 2.00
Mashout 15 5 168 168 Direct --- ------- ----


Total Water Qts: 15.00 - After Additional Infusions
Total Water Gal: 3.75 - After Additional Infusions
Total Mash Volume Gal: 4.35 - 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: 6.50 Sparge Deadspace: 0.00 Total Into Mash: 6.50

Total Grain Lbs: 7.50 Qts Per Lbs: 2.00 Total From Mash: 2.85
Mash Gallons: 3.75
Grain Absorption: 0.90

Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 1.5
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.85

Boil Time (min): 90.00 Evaporation Rate: 1.50
Amount after Boil: 5.60
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: 5.20
Amount After Cooling (4 perc.): 4.99

Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 4.99 gallons of fermentable wort.

You will need 10.25 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 80 %


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

Target Volume (Gal): 7.85
Estimated OG: 1.027 Plato: 6.92


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

Target Volume (Gal): 7.75
Estimated OG: 1.028 Plato: 7.01


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.039 Plato: 9.78


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.039 Plato: 9.78


At 100 percent extraction from the maximum mash potential:

Total Points: 48.91
Points From Mash: 48.91
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 39.13
Points From Mash: 39.13
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 39.13
Actual Mash System Efficiency: 80


Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 12.00 hours

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



Bottling/Kegging Specifics
--------------------------

Bottling Date: Saturday May 02, 2009
Desired Carbonation Level: 2.50 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 14
Carbonation Method: Forced
Carbonation Temperature: 38 F
Pressure Used: 11.25 Psi


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

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

Pale Malt(2-row) Rahr America 6.00 34.50 0.00
Caramel Pils Malt Belgium 0.50 2.25 0.00
Crystal 20L America 0.50 1.50 0.00
Vienna Malt Germany 0.50 4.75 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Cascade - Whole USA 0.25 9.00 0.00
Cascade - Whole USA 0.25 8.75 0.00
Cascade - Whole USA 0.25 8.50 0.00
Cascade - Whole USA 0.25 8.25 0.00


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



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

The Pol

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I will be mashing in, in about 5 hours (1pm eastern)

Grist is milled
MLT and HLT are ready
Promash is set up
Water Management Spreadsheets are calucalted

Stay tuned!
 

Yooper

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I will be mashing in, in about 5 hours (1pm eastern)

Grist is milled
MLT and HLT are ready
Promash is set up
Water Management Spreadsheets are calucalted

Stay tuned!
I'm be waiting!

I'd love to brew today, but I just don't have time. I have to use up two gallons of fresh raw goat's milk, so it's cheese today. I'll be making gouda with the goat's milk.

I am racking two beers later on though- one to a keg and one to secondary for dry hopping. Keep us posted on your brew day and how the system works!
 
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The Pol

The Pol

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MMM cheese making! Id love to start that too, but I JUST started roasting coffee, I am starting to get hobby saturation!

I will have pics and commentary posted from the garage today and a compilation video posted this evening. This will be the first run with the sight gauges and my first real attempt at "no chil".
 

TeufelBrew

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Glad you get to do your brew today!

I got yesterdays brews in. First time doing two batches in one day. Only added about 1.5 hours to the day, but I had a couple changes in the pattern. I'm thinking of adding an electric turkey fryer as second mash using Australian bag method and can then do two beers simultaneously. Not as advanced and controlled as your system, but that's the fun of this addiction.

Happy Brewday!
 
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The Pol

The Pol

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9.5 gallons in the HLT heating to 173F

BK got a HOT PBW wash... ewww. that was gross!

Be back in a few hours!!
 
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The Pol

The Pol

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Transferring 15qts of 173F water to the MLT now!!

Temp. in MLT is gradually coming down, HLT cool water infusion is complete and it is sitting at the recirc. temp of 153F

I will actually be striking at 157F, my software shows 158F, BUT I accidentally transferred about 1qt too much to my MLT, I wasnt watching close enough and pumped too much over, no biggie!

Mashed in, hit 150F on the nose and began the recirc. Since the pump is primed from the HLT to MLT transfer, the rest of the brew day requires no priming.

FWIW, there was a question posed about grains migrating up into the sight gauge, I thought they would, but none have.

For those who have built this system, or are about to. The JC A419 has some parameters that you can set... what I have dound works for me is this:

DIF = 1
ASD = 1
OFS = 0 (I compensate for this currently by setting at MLT target temp + 3-4F)
SF = 1
 
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The Pol

The Pol

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2PM eastern, the mash is complete, HLT is now set at 173F. It will recirculate like this for 20 minutes to raise the grain bed to about 168F.

I did get a coffee roast in during this process!!
 

G-E-R-M-A-N

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Sweet Pol good luck. Glad to see your finally getting to brew.

I recently ran this system for the first time the other day. Things went very smooth. I did have a very small leak around heating element in hlt however. I had not had a problem with leaking previously in testing. (might have to do with the water temp?)
 
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The Pol

The Pol

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Sweet Pol good luck. Glad to see your finally getting to brew.

I recently ran this system for the first time the other day. Things went very smooth. I did have a very small leak around heating element in hlt however. I had not had a problem with leaking previously in testing. (might have to do with the water temp?)
Water temp. yes... the flexing of the cooler walls probably. This is why IMHO it is always imperative to have the electrical connections potted.
 
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The Pol

The Pol

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So... today has been pretty good. The sight gauge on the MLT, after a period of about 30 minutes DID get some grains clogged in it during the recirc as the grain bed got set. No biggie... it is really only used to measure strike infusion qty. If I do a step mash, I will use the HLT sight gauge to measure how much I have pumped over into the MLT since the pump, hoses and coil will all be full at that time anyway.

I am drinking some of my Orange/Cascade v2.0 right now, staring out at a 60F degree day in the neighborhood, loving life and the reflecting on how blessed I am to be able to delve into such stimulating hobbies.

Oh, mashout is reached, so I am beginning the sparge!
 
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The Pol

The Pol

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The flows are matched up... going to grab a bite. Be back later!
 

G-E-R-M-A-N

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Water temp. yes... the flexing of the cooler walls probably. This is why IMHO it is always imperative to have the electrical connections potted.
Not to dilute your brew thread, but yes I noticed the higher the temp the more it leaked. Maybe 1 cup total no big deal.

And your right potting the electrical connections are mucho important.

The flows are matched up... going to grab a bite. Be back later!
This is the part I was paraniod about when brewing. About how far are your valve handles open?

I think it helps to have some point of reference on the inside of the MLT, that way you can peek in and make an adjustment. I really wish rubbermaids gallon marks were darker.
 
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The Pol

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Not to dilute your brew thread, but yes I noticed the higher the temp the more it leaked. Maybe 1 cup total no big deal.
Dilute? Hey, it is all about brewing on this system, that is why I do this stuff. I will have plenty of pics and a video later!! This is a freaking awesome brew day!
 
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The Pol

The Pol

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Pre-boil voume of 7.8 gallons at 1.028 That is about 82-85%... We will see what post boil looks like.

60 minutes into the boil, PBW wash going on the MLT and HEX coil
 

LooyvilleLarry

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Hey Pol, it's good to be back home. I had to go to KC on April 1st when my mother was involved in a very serious accident. She is doing better, and will move out of ICU on Monday.

Can't wait to get that element replaced and brew up again.
 
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The Pol

The Pol

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Nice to see ya Larry! Sorry about mom! I will have some pics and video up later!
 
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The Pol

The Pol

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About 10 more minutes left! The last kettle hop addition is in, the "cube" hops are in the "cube" and it is awaiting some sweeeet wort!
 
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