Today I had the most excellent brew day. I started brewing at about 10:00 PDT and just wrapped up about 20 minutes ago.
My assistant Aidan, who is my son, is 3.5 years old, so the fact that I was able to pull this off without a hitch I find amazing.
In Beersmith I has my efficiency set to 72. I ended up with 75% efficiency and hit all my targets within a few degree's.
Mash target, 149. Mashout target 165. Sparge Target 176. Post boil Gravity, 1.057. Pitching Temp 79. Everything Exactly where I wanted it + or - 3 degrees.
The recipe is an Orval Clone. If all goes well I'll be dry hopping and pitching Bret within 2 weeks.
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Orval
Brew Type: All Grain Date: 6/6/2010
Style: Belgian Specialty Ale Brewer: Robert
Batch Size: 5.50 gal Assistant Brewer: Aidan
Boil Volume: 8.06 gal Boil Time: 90 min
Brewhouse Efficiency: 75.00 %
Brewing Steps Check Time Step
1-2 Days Before Brewing Prepare Yeast Starter
Amount Item Type
1 Pkgs Belgian Saison Blend (White Labs #WLP568) [Starter 1600 ml] Yeast-Ale
6/6/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.51 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
8 lbs 8.0 oz Pilsner (2 Row) Ger (1.6 SRM) Grain
1 lbs 8.0 oz Caravienne Malt (22.0 SRM) Grain
5 min Mash Ingredients
Mash: Add 3.10 gal of water at 163.4 F
60 min - Hold mash at 149.0 F for 60 min
2 min Mashout: Add 1.81 gal of water at 207.4 F
15 min - Hold mash at 168.0 F for 15 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 4.60 gal of 170.0 F water.
-- Add water to achieve boil volume of 8.06 gal
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
90 min 1.25 oz Pearle [7.50 %] (90 min) Hops
90 min 1 lbs Candi Sugar, Amber (5.0 SRM) Sugar
-- Steep Hops
Amount Item Type
0.50 oz Goldings, East Kent [6.10 %] (15 min) (Aroma Hop-Steep) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Belgian Saison Blend (White Labs #WLP568) [Starter 1600 ml] Yeast-Ale
6/6/2010 Measure Original Gravity: ________ (Estimate: 1.057 SG)
6/6/2010 Measure Batch Volume: ________ (Estimate: 5.50 gal)
7 days Ferment in primary for 7 days at 80.0 F
6/13/2010 Transfer to Secondary Fermenter
21 days Ferment in secondary for 21 days at 74.0 F
-- Add Ingredients to Secondary
Amount Item Type
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
-- Add Ingredients to Fermenter
Amount Item Type
1.50 oz Goldings, East Kent [6.10 %] (Dry Hop 7 days) Hops
7/4/2010 Measure Final Gravity: ________ (Estimate: 1.014 SG)
-- Keg beer at 40.0 F at a pressure of 17.7 PSI
3.0 Weeks Age for 3.0 Weeks at 40.0 F
7/25/2010 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Notes
MASH: Hit 149 dead on. Mashing for 60 min. Will check conversion first. Mashout 165DF.
VORLAUF: No problems. Ended with 8.06-8.15 gal.
BATCH: 176DF. Left H20 in kettle till about 4 minutes before runoff started then tranfered to bucket to measure and free kettle for runoff.
PREBOIL: gravity with all malts and sugars, 1.040.
POST BOIL: 14.25 Brix (1.057). 75% efficiency.
Its at least 85 outside. It will be tricky getting this below 70 for pitching.
FERMENTATION: Pitched at 79 DF. Put in freezer for 20 minutes to cool below 85 prior to pitching. Activiy within 10 minutes of pitching. Try to keep temp above 75. Closer to 80 the better.
SECONDARY FERMENTATION: pitch brett in secondary.
My assistant Aidan, who is my son, is 3.5 years old, so the fact that I was able to pull this off without a hitch I find amazing.
In Beersmith I has my efficiency set to 72. I ended up with 75% efficiency and hit all my targets within a few degree's.
Mash target, 149. Mashout target 165. Sparge Target 176. Post boil Gravity, 1.057. Pitching Temp 79. Everything Exactly where I wanted it + or - 3 degrees.
The recipe is an Orval Clone. If all goes well I'll be dry hopping and pitching Bret within 2 weeks.
-------------------------------------------------------------------------------------
Orval
Brew Type: All Grain Date: 6/6/2010
Style: Belgian Specialty Ale Brewer: Robert
Batch Size: 5.50 gal Assistant Brewer: Aidan
Boil Volume: 8.06 gal Boil Time: 90 min
Brewhouse Efficiency: 75.00 %
Brewing Steps Check Time Step
1-2 Days Before Brewing Prepare Yeast Starter
Amount Item Type
1 Pkgs Belgian Saison Blend (White Labs #WLP568) [Starter 1600 ml] Yeast-Ale
6/6/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.51 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
8 lbs 8.0 oz Pilsner (2 Row) Ger (1.6 SRM) Grain
1 lbs 8.0 oz Caravienne Malt (22.0 SRM) Grain
5 min Mash Ingredients
Mash: Add 3.10 gal of water at 163.4 F
60 min - Hold mash at 149.0 F for 60 min
2 min Mashout: Add 1.81 gal of water at 207.4 F
15 min - Hold mash at 168.0 F for 15 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 4.60 gal of 170.0 F water.
-- Add water to achieve boil volume of 8.06 gal
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
90 min 1.25 oz Pearle [7.50 %] (90 min) Hops
90 min 1 lbs Candi Sugar, Amber (5.0 SRM) Sugar
-- Steep Hops
Amount Item Type
0.50 oz Goldings, East Kent [6.10 %] (15 min) (Aroma Hop-Steep) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Belgian Saison Blend (White Labs #WLP568) [Starter 1600 ml] Yeast-Ale
6/6/2010 Measure Original Gravity: ________ (Estimate: 1.057 SG)
6/6/2010 Measure Batch Volume: ________ (Estimate: 5.50 gal)
7 days Ferment in primary for 7 days at 80.0 F
6/13/2010 Transfer to Secondary Fermenter
21 days Ferment in secondary for 21 days at 74.0 F
-- Add Ingredients to Secondary
Amount Item Type
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
-- Add Ingredients to Fermenter
Amount Item Type
1.50 oz Goldings, East Kent [6.10 %] (Dry Hop 7 days) Hops
7/4/2010 Measure Final Gravity: ________ (Estimate: 1.014 SG)
-- Keg beer at 40.0 F at a pressure of 17.7 PSI
3.0 Weeks Age for 3.0 Weeks at 40.0 F
7/25/2010 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Notes
MASH: Hit 149 dead on. Mashing for 60 min. Will check conversion first. Mashout 165DF.
VORLAUF: No problems. Ended with 8.06-8.15 gal.
BATCH: 176DF. Left H20 in kettle till about 4 minutes before runoff started then tranfered to bucket to measure and free kettle for runoff.
PREBOIL: gravity with all malts and sugars, 1.040.
POST BOIL: 14.25 Brix (1.057). 75% efficiency.
Its at least 85 outside. It will be tricky getting this below 70 for pitching.
FERMENTATION: Pitched at 79 DF. Put in freezer for 20 minutes to cool below 85 prior to pitching. Activiy within 10 minutes of pitching. Try to keep temp above 75. Closer to 80 the better.
SECONDARY FERMENTATION: pitch brett in secondary.
