Silvestrator 2012 Doppelbock

Silvestrator 2012

12/31/11
5-C Doppelbock

Size: 4.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 306.67 kcal per 12.0 fl oz

Original Gravity: 1.091 (1.072 - 1.112)
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Terminal Gravity: 1.023 (1.016 - 1.024)
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Color: 20.98 (6.0 - 25.0)
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Alcohol: 9.07% (7.0% - 10.0%)
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Bitterness: 20.0 (16.0 - 26.0)
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Ingredients:

10.0 lb Munich Malt
3.0 lb Pilsner Malt
2.0 lb German Dark Munich
1.0 lb Caramunich® TYPE II
.5 lb German CaraAroma
1.0 oz Czech Saaz (3.0%) - added first wort, boiled 90 m
.5 oz Czech Saaz (3.0%) - added during boil, boiled 30 m
.5 oz Czech Saaz (3.0%) - added during boil, boiled 15 m

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 5.16 gal; Strike: 150.75 °F; Target: 140.0 °F
00:11:00 Decoction 1 - Volume: 0.93 gal; Boil: 5.0 m; Target: 150.0 °F
00:41:00 Rest 1 - Rest: 30 m; Final: 150.0 °F
00:49:00 Decoction 2 - Volume: 1.09 gal; Boil: 5.0 m; Target: 160.0 °F
01:19:00 Untitled Step - Rest: 30 m; Final: 160.0 °F
01:49:00 Sparge - Sparge Volume: 8.25 gal; Sparge Temperature: 168.0 °F; Runoff: 8.26 gal


Notes:
1-22-12 : Gravity 1.028.  Started raising temp from 49 to 60

Recipe - Aces Rye

Aces Rye

10-A American Pale Ale
Date: 12/4/2011

Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 181.79 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.015)
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Color: 7.19 (5.0 - 14.0)
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Alcohol: 5.37% (4.5% - 6.0%)
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Bitterness: 36.2 (30.0 - 45.0)
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Ingredients:

10.0 lb Golden Promise Pale
2.0 lb Rye Malt
5 oz Crystal 60
1.0 oz Sorachi Ace (11.6%) - added during boil, boiled 60 m
1.0 oz Sorachi Ace (11.6%) - steeped after boil
1 L White Labs WLP001 California Ale

Notes:

Mash in 110
Rest at 149 for 60 mins
Rest at 154 for 30 mins

Collected almost 8 gals (oops) - 12 Brix (1.048 or so)
Hit my OG (1.055) with 6 gals of wort collected
(Better Bottle wouldn't hold it so a gallon went into a jug)
Fermenting at 65

Brew Day - Road Tripel

Road Tripel
11/26/11

18-C Belgian Tripel

Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 80.0%
Calories: 255.12 per 12.0 fl oz

Original Gravity: 1.077 (1.075 - 1.085)
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Terminal Gravity: 1.015 (1.010 - 1.016)
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Color: 4.2 (4.5 - 6.0)
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Alcohol: 8.11% (7.5% - 9.0%)
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Bitterness: 22.87 (25.0 - 38.0)
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Ingredients:

14 lbs Belgian Pils
2.0 lbs White Table Sugar (Sucrose)
1000 mL White Labs WLP530 Abbey Ale
2.0 oz Tettnanger (3.5%) - added during boil, boiled 90 min
.5 oz Saaz (2.8%) - added during boil, boiled 5 min


12/10 - added sugar

American Wit

6-D American Wheat or Rye Beer

Size: 5.96 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 164.78 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.040 - 1.055)
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Terminal Gravity: 1.012 (1.008 - 1.013)
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Color: 3.45 (3.0 - 6.0)
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Alcohol: 4.87% (4.0% - 5.5%)
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Bitterness: 26.3 (15.0 - 30.0)
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Ingredients:

5.0 lb Red Wheat Malt
5.0 lb 2-Row Brewers Malt
1.0 lb South Dakota Clover Honey
1.0 oz Cluster (7.9%) - added during boil, boiled 60 m
1.0 oz Cascade (6.1%) - added during boil, boiled 2.0 m
.5 oz Corriander crushed - added during boil, boiled 0.0 m
.5 oz Sweet Orange Peel (dried) - added during boil, boiled 0.0 m
1.0 ea White Labs WLP001 California Ale

Sample Saison

Thinking about bottling this one.

Brew Day

Beverloo

16-C Saison

Date: 7/3/2011

Size: 5.0 gal

Efficiency: 75.0%

Attenuation: 83.0%

Calories: 189.57 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.048 - 1.065)

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Terminal Gravity: 1.010 (1.002 - 1.012)

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Color: 5.34 (5.0 - 14.0)

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Alcohol: 6.28% (5.0% - 7.0%)

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Bitterness: 24.2 (20.0 - 35.0)

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Ingredients:

8.0 lb Bohemian Pilsner Malt

1.0 lb Red Wheat Malt

4.0 oz Belgian Caravienne

1.0 lb Candi Sugar Clear

1.5 oz Hallertau Hersbruck (4.3%) - added during boil, boiled 60 min

.5 oz Hallertau Hersbruck (4.3%) - added during boil, boiled 0.0 min

1.0 ea White Labs WLP575 Belgian Style Ale Yeast Blend

My New Whiteboard

Brew Rig as of March 2011

What you see here is my HERMS (Heat Exchanger Recirculating Mashing System).

It consists of:

• Temp controller with switches for two devices.  Primarily for the pump during mashing, heating elements during boiling.
• Mash Tun
• HLT / HE.  This vessel is used to heat mash water with a 220V heating element, and as a heat exchanger with a copper immersion coil in it that wort is circulated through to maintain steady mash temps.
• March wort pump
• Blichmann Boilermaker kettle
• Plate chiller not pictured here

For my last brew session, I built a 120V/1500W heat stick for the boil kettle, trying to avoid opening the overhead door to brew on the propane burner outside.  Unfortunately, it barely maintained a boil, but the 220V element is too much, and boils the wort right out of the kettle in seconds.  I managed to get through the boil by using the 220 to bring it to temp, and the 120 to maintain, but I think I need something in between for this to work.

First Post

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