Mile Marker 2014

14-B American IPA
Date: 12/31/13

Size: 6.6 gal
Efficiency: 84.0%
Attenuation: 75.0%
Calories: 215.75 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.056 - 1.075)
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Terminal Gravity: 1.016 (1.010 - 1.018)
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Color: 6.23 (6.0 - 15.0)
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Alcohol: 6.37% (5.5% - 7.5%)
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Bitterness: 39.8 (40.0 - 70.0)
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Ingredients:

13.0 lb (89.7%) 2-Row Brewers Malt - added during mash
1.0 lb (6.9%) Rye Malt - added during mash
8.0 oz (3.4%) Victory® Malt - added during mash
1.0 oz (12.8%) NZ Wakatu (7.8%) - added during boil, boiled 60 m
2.0 oz (25.6%) NZ Wakatu (7.8%) - added during boil, boiled 10.0 m
2.0 ea Fermentis US-05 Safale US-05
1.0 oz (12.8%) NZ Wakatu (7.8%) - added dry to secondary fermenter
1 oz (12.8%) Au Stella (14.5%) - added dry to secondary fermenter
2.8 oz (35.9%) Au Stella (14.5%) - added during storage

Fermented at 62-66, gradually increasing over a week


1/14/14:

 

Ichabod's Mistress

 

21-A Spice, Herb, or Vegetable Beer

Size: 7.0 gal @ 68 °F
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 267.11 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.026 - 1.120)
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Terminal Gravity: 1.020 (0.995 - 1.035)
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Color: 13.09 (1.0 - 50.0)
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Alcohol: 7.9% (2.5% - 14.5%)
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Bitterness: 18.1 (0.0 - 100.0)
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Ingredients:

20 lb (85.6%) 2-Row Brewers Malt - added during mash
1.0 lb (4.3%) Melanoidin Malt - added during mash
1.0 lb (4.3%) Caramel Malt 40L - added during mash
2 lb Pumpkin (roasted) and seeds - added during mash
1.0 lb (4.3%) Candi Sugar Clear - added during mash
.5 oz (100.0%) Nugget (13.5%) - added during boil, boiled 60 m
6 oz (1.6%) Maple Syrup - steeped after boil
1.0 tsp Pumpkin Pie Spice - added dry to secondary fermenter
2.0 ea Fermentis S-04 Safale S-04
1 oz Oak chip soaked in Maple Whiskey

Jaggery BIPA

16-E Belgian Specialty Ale
Author: Kurt Dean
Date: 4/28/2013

Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 85.0%
Calories: 271.08 kcal per 12.0 fl oz

Original Gravity: 1.082 (1.026 - 1.120)
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Terminal Gravity: 1.012 (0.995 - 1.035)
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Color: 12.84 (1.0 - 50.0)
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Alcohol: 9.22% (2.5% - 14.5%)
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Bitterness: 77.8 (0.0 - 100.0)
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Ingredients:

12.0 lb (67.8%) Standard 2-Row - added during mash
2.1 lb (11.9%) White Wheat Malt - added during mash
2.1 lb (11.9%) Belgian Aromatic - added during mash
1.5 lb (8.5%) Jaggery - added during secondary
1.0 oz (20.0%) Magnum (20.5%) - added during boil, boiled 60 m
1.0 oz (20.0%) Amarillo® (8.5%) - added during boil, boiled 10 m
1.0 oz (20.0%) Ahtanum (5.2%) - added during boil, boiled 5 m
1.0 ea White Labs WLP545 Belgian Strong Ale
2.0 oz (40.0%) Amarillo® (8.5%) - added dry to secondary fermenter

Okinawan Tripel

16-E Belgian Specialty Ale
Author: Kurt Dean
Date: 4/28/2013

Size: 5.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 80.0%
Calories: 272.74 kcal per 12.0 fl oz

Original Gravity: 1.082 (1.026 - 1.120)
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Terminal Gravity: 1.016 (0.995 - 1.035)
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Color: 15.44 (1.0 - 50.0)
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Alcohol: 8.67% (2.5% - 14.5%)
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Bitterness: 22.2 (0.0 - 100.0)
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Ingredients:

11 lb (73.3%) Pilsen Malt - added during mash
1.0 lb (6.7%) Okinawa Black Sugar - added during mash
3.0 lb (20.0%) White Wheat Malt - added during mash
1.5 oz (75.0%) Tettnanger (3.7%) - added during boil, boiled 60 m
.5 oz (25.0%) Tettnanger (3.7%) - added during boil, boiled 5 m
1.0 ea White Labs WLP545 Belgian Strong Ale

Black Chocolate Bunny

99-A American-Style Black Ale
Date: 3/31/2013

Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 228.93 kcal per 12.0 fl oz

Original Gravity: 1.068 (1.056 - 1.075)
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Terminal Gravity: 1.017 (1.012 - 1.018)
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Color: 35.65 (35.0 - 50.0)
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Alcohol: 6.76% (5.0% - 7.0%)
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Bitterness: 52.1 (50.0 - 70.0)
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Ingredients:

12.0 lb (72.7%) Pale Ale Malt - added during mash
2.0 lb (12.1%) Crystal Malt 90°L - added during mash
2.5 lb (15.2%) American Chocolate Malt - added during mash
1 oz (33.3%) Warrior® (16.7%) - added during boil, boiled 60 m
1 oz (33.3%) Simcoe (12.2%) - added after boil, steeped 10.0 m
1.0 oz (33.3%) Amarillo® (10.4%) - added dry to primary fermenter
Safale S-04 yeast
1.0 oz Cacao Nibs- added dry to secondary fermenter

Dark Ryder Outlaw Porter

12-B Robust Porter

Size: 5.96 gal @ 68 °F
Efficiency: 81.0%
Attenuation: 75.0%
Calories: 207.15 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.048 - 1.065)
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Terminal Gravity: 1.016 (1.012 - 1.016)
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Color: 28.11 (22.0 - 35.0)
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Alcohol: 6.12% (4.8% - 6.5%)
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Bitterness: 39.3 (25.0 - 50.0)
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Ingredients:

10.0 lb (74.1%) Pale Ale Malt - added during mash
.5 lb (3.7%) Barley Flaked - added during mash
.5 lb (3.7%) Crystal Malt 90°L - added during mash
.5 lb (3.7%) Chocolate Malt - added during mash
.5 lb (3.7%) Pale Chocolate Malt - added during mash
.5 lb (3.7%) American Black Patent - added during mash
1 lb (7.4%) Rye Malt - added during mash
.75 oz (100.0%) Warrior® (16.7%) - added during boil, boiled 60 m
Fermentis S-04 Safale S-04
Oak Cubes soaked in Rye Whiskey

Honey Bourbon Barrel Ale

22-C Wood-Aged Beer

Date: 1/1/2013

Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 258.47 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.026 - 1.120)
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Terminal Gravity: 1.019 (0.995 - 1.035)
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Color: 12.52 (1.0 - 50.0)
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Alcohol: 7.64% (2.5% - 14.5%)
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Bitterness: 15.3 (0.0 - 100.0)
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Ingredients:

15.0 lb (83.3%) Pale Ale Malt - added during mash
1.0 lb (5.6%) Caramel Malt 10L - added during mash
1.0 lb (5.6%) Honey Malt - added during mash
1 lb (5.6%) Red Wheat Malt - added during mash
1.0 oz (100.0%) Goldings (4.9%) - added during boil, boiled 60 m
1 oz Oak Wood Cubes soaked in Bourbon - added dry to secondary fermenter
1.0 ea Fermentis S-04 Safale S-04

Schedule:

Mash 150 for 60 minutes

I am substituting Gambrinus Honey Malt and Caramel 10 for the C20 and Carapils, and using S04 yeast in this batch because it's what I have on hand.