breakdown homebrew » brew stats

brew #020: centenniHELL pale ale

Andy — Thu, 22 Jul 2010 21:55:12 +0000

This was the first brew in the new apartment. New stove, new layout; lots of new challenges. Can’t call it a ‘calibration’ beer though because this sucker will be piny, hoppy and tasty. Plan is to keg 3 gallons of this to enjoy poolside at Adam’s who coincidentally helped me brew this baby.

Ingredients
Fermentables
10.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) 88.1 %
0.60 lb Victory Malt (25.0 SRM) 5.3 %
0.45 lb Special B Malt (180.0 SRM) 4.0 %
0.30 lb Carapils (Briess) (1.5 SRM) 2.6 %

Hops
1.00 oz Centennial [8.50%] (75 min) 30.1 IBU
1.00 oz Centennial [8.50%] (15 min) 14.3 IBU
2.00 oz Centennial [10.00%] (Dry Hop 3 days)

Misc
Half Tablet of Whirlfloc

Yeast
Safale US-05 (Fermentis #US-05)

The Brew
Soundtrack: A really boring World Cup Final, Four Year Strong, Hit the Lights
Brew Beer: MANY. But you should see here.

Stats
Batch Size: 5.25 gal
Mash: 3.75 gal [1.3 qt/lb] @ 150F for 60min, 5 gal sparge @ 168F for 15 min
RA Target:
Water adjustment:
Sparge: 5 gal sparge at 170F
Efficiency: 80%
Mash pH: ???
Boil Duration: 75min
Original Gravity: 1.061
Final Gravity: 1.012
Est. ABV: 6.4%
IBU: 45
Color: 14 SRM
Fermentation: 68F
Carbonation: 2.6 volumes
Brewed: 7/11/10
Kegged: 7/27/10

brew #019: st. medardus belgian dubbel

Andy — Wed, 02 Jun 2010 02:23:00 +0000

Forged in the deepest darkest studio apartments in downtown Chicago during a thunderous storm, this belgian dubbel is the first beer in a while use unique yeast. For this bubbling concoction, I am focusing on making a dark and dangerous trappist ale. It will be the last beer brewed in this small space, for next month we upgrade to a muchhhhhhhhh bigger place. That will call for a muchhhhhhhhh bigger housewarming brew, right?

Ingredients
Fermentables
9.00 lb Pilsner (2.0 SRM) 74.7 %
0.50 lb Caramunich Malt (56.0 SRM) 4.1 %
0.50 lb Melanoiden Malt (20.0 SRM) 4.1 %
0.35 lb Special B Malt (180.0 SRM) 2.9 %
0.20 lb Chocolate Rye Malt (250.0 SRM) 1.7 %
1.50 lb Turbinado (10.0 SRM) 12.4 % [into primary to continue vigorous ferment]

Hops
1.60 oz Saaz [3.90%] (75 min) 20.5 IBU

Misc
Half Tablet of Whirlfloc

Yeast
Wyeast Trappist High Gravity #3787

The Brew
Soundtrack: Chicago thunder and lightning
Brew Beer: Weekend Warrior Wheat v2.0 right out of the fermenter (while kegging)

Stats
Batch Size: 5.25 gal
Mash: 4 gal [1.52 qt/lb] at 150F for 60 min
RA Target: 85
Water adjustment: 0.3 tsp chalk, 0.2 tsp CaCl, 0.3 tsp baking soda [into 8 gal Chicago water, targeting Chimay-like]
Sparge: 4.5 gal sparge at 168F
Efficiency: 85%
Mash pH: 5.4
Boil Duration: 75min
Original Gravity: [broke hydrometer!]
Final Gravity:
Est. ABV: 7.5%
IBU: 20
Color: 17 SRM
Fermentation: 70F
Carbonation: 2.7 vol CO2
Brewed: 5/31/10
Kegged:

brew #018: hellburner smoked robust porter

Andy — Sat, 15 May 2010 23:28:36 +0000

I’m on a roll now! This malt mill has kicked my production into high gear. This time around I wanted to make a nicely (not overbearing) smoked porter. I smoked 1.75 lbs of munich myself using cherry and alder wood. It gave a very delicate and almost fruity smoke that I am excited to see how it plays off the chocolate-y malts of the bill. Summery? No. Heavy metal? Yes.

Ingredients
Fermentables
10.00 lb Munich Malt (9.0 SRM) 73.5 %
1.75 lb Smoked Malt (9.0 SRM) 12.9 % [smoked with cherry, alder wood]
0.75 lb Chocolate Pre (350.0 SRM) 5.5 %
0.35 lb Black (Patent) Malt (500.0 SRM) 2.6 %
0.50 lb Caramel Malt – 40L (40.0 SRM) 3.7 %
0.25 lb Caramel Malt – 80L 6-Row (80.0 SRM) 1.8 % [mix and match crystal leftovers]

Hops
1.00 oz Nugget [12.50%] (60 min) 39.4 IBU
0.60 oz Williamette [4.90%] (30 min) 7.1 IBU

Misc
Half Tablet of Whirlfloc

Yeast
Safale US-05
Safale S-04

The Brew
Soundtrack: Cartel, then Jenny watching Julie and Juliet…not metal. :(
Brew Beer: Lindemans Gueuze

Stats
Batch Size: 5.25 gal
Mash: 4.5 gal [1.32 qt/lbs], 60 min at 152F
RA Target: ~80 (slightly high…)
Water adjustment: 0.2 tsp chalk, 0.5 tsp gypsum, 0.3 tsp epsom salt, 1 tsp baking soda, 0.5 tsp salt (into 8 gal. Chicago water, targeting a ‘harder’ London profile)
Sparge: ~4.5 gal, 15 min at 168F (batch)
Efficiency: 75% (brewhouse)
Mash pH: (could not read due to color bleed)
Boil Duration: 60 min
Original Gravity: 1.070
Final Gravity: 1.017
Est. ABV: 7.0%
IBU: 47
Color: 37 SRM
Fermentation: 5 days at 65F
Carbonation: 2.4 vols
Brewed: 5/15/10
Bottled: 6/15/10

brew #017: weekend warrior wheat v2.0

Andy — Mon, 10 May 2010 00:07:17 +0000

Original photo credit: Andrew Huff

Alright. Lets get this show back on the road. I have recently got a lot of gear that should keep me brewing much more steadily, most prominently a JSP Maltmill. This brew is a re-brew (re-interpretation) of my old weekend warrior wheat for my friend’s graduation party. I am aiming for a highly drinkable/flavorful summer beer. With all the tweaks, I am excited to see if this does the trick.

Ingredients
Fermentables
7.00 lb Pale Malt (2 Row) US (2.0 SRM) 65.1 %
3.00 lb Wheat, Flaked (1.6 SRM) 27.9 %
0.75 lb Orange Blossom Honey (1.0 SRM) 7.0 %

Hops
1.00 oz Tettnang [3.50%] (60 min) 12.7 IBU
1.00 oz Tettnang [3.50%] (30 min) 9.8 IBU
0.50 oz Cascade [5.40%] (15 min) 4.9 IBU
0.50 oz Citra [11.10%] (5 min) 3.6 IBU
0.50 oz Cascade [5.40%] (Dry Hop 5 days)
0.50 oz Citra [11.10%] (Dry Hop 5 days)

Misc
Half Tablet of Whirlfloc
7.00 oz Rice Hulls (Mash, before lauter)

Yeast
Safale WB-06
Safale US-05

The Brew
Soundtrack: Mae, Four Year Strong
Brew Beer: The Bruery Saison De Lente

Stats
Batch Size: 5.25 gal
Mash: 4.25 gal [1.70 qt/lbs], 20 min at 125F, decoct ~1.5 gal, bring mash to 150F for 60 min
RA Target: ~28
Water adjustment: [3 gallons of distilled, 5 gallons of chicago tap], 0.1 tsp NaCl, 0.25 tsp CaCl2, 0.15 tsp Gypsum
Sparge: ~4.5 gal, 15 min at 168F (batch)
Efficiency: 80% (into kettle)
Mash pH: 5.4
Boil Duration: 60 min
Original Gravity: 1.055 (est. w/ honey addition to primary)
Final Gravity:
Est. ABV: 6%
IBU: 30
Color: 4 SRM
Fermentation: 5 days at 68F
Carbonation: 2.5
Brewed: 5/9/10
Kegged:

brew #016a & 016b: the cloak and the dagger

Andy — Mon, 01 Mar 2010 00:45:19 +0000

THE CLOAK – American Imperial Stout
Ingredients
Fermentables
12.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) 77.4 %
1.00 lb British Caramalt/Carastan (3.0 SRM) 6.5 %
1.00 lb Caramel Malt – 120L (Briess) (120.0 SRM) 6.5 %
1.00 lb Roasted Barley (300.0 SRM) 6.5 %
0.50 lb Chocolate Malt (450.0 SRM) 3.2 %

Hops
1.80 oz Centennial [8.80%] (75 min) 48.8 IBU
1.10 oz Centennial [8.80%] (15 min) 14.1 IBU
1.00 oz Pearle [7.50%] (2 min) 1.9 IBU

Yeast
Safale US-05

The Brew
Soundtrack: USA v. Canada hockey game
Brew Beer: Bells Hopslam, Weekend Warrior Wheat

Stats
Batch Size: 5.0 gal
Mash: Strike 22 qt @ 158F for 60min
RA Target: 185
Water adjustment: 1 tsp Chalk, 1.5 tsp Baking Soda, 0.5 tsp Table Salt (into 8 gal strike water)
Sparge: Sparge 15.5 qt @ 168F for 15min
Efficiency: 82%
Mash pH: 5.8
Boil Duration: 75min
Original Gravity: 1.084
Final Gravity: 1.014
Est. ABV: 9.2%
IBU: 65
Color: 42
Fermentation: 65F for 7 days
Carbonation: 2.5
Brewed: 2/28/10
Bottled: 3/27/10

THE DAGGER – Black IPA
Ingredients
Fermentables
(second runnings of above)
1.00 lb Turbinado (10.0 SRM)
0.30 lb Roasted Barley [steeped]
0.50 lb Chocolate Pre [steeped]

Hops
.50 oz Centennial [8.80%] (60 min) 23.9 IBU
0.50 oz Centennial [8.80%] (30 min) 18.3 IBU
0.70 oz Cascade [5.40%] (10 min) 7.4 IBU
1.00 oz Liberty [4.00%] (Dry Hop 3 days)

Yeast
Safale US-05

Stats
Batch Size: 4 gal
Mash: -
RA Target: -
Water adjustment: 1 tsp Epsom salt
Sparge: 5.5 gal @ 168F
Efficiency: -
Mash pH: -
Boil Duration: 60min
Original Gravity: 1.034
Final Gravity: 1.008
Est. ABV: 3.4%
IBU: 50
Color: 50 SRM
Fermentation: approx 68F for 7 days
Carbonation: 2.5
Brewed: 2/28/10
Kegged: 3/13/10

brew #015: earl of hell’s waistcoat scottish export (80/-)

Andy — Tue, 22 Dec 2009 01:40:18 +0000

Ingredients
Fermentables
6.00 lb Pale Malt, Maris Otter (3.0 SRM) 67.4 %
1.00 lb Caramel Malt – 20L (Briess) (20.0 SRM) 11.2 %
1.00 lb Mild Malt (4.0 SRM) 11.2 %
0.50 lb Barley, Flaked (Briess) (1.7 SRM) 5.6 %
0.30 lb Chocolate Malt (350.0 SRM) 3.4 %
0.10 lb Roasted Barley (Briess) (300.0 SRM) 1.1 %

Hops
1.00 oz Williamette [4.80%] (90 min) Hops 17.7 IBU

Yeast
Safale S-04

The Brew
Soundtrack: The Chicago Bears dying slowly and pitifully
Brew Beer: Brewery Ommegang Hennepin

Stats
Batch Size: 5.25 gal
Mash: Single Infusion for at 158F [1.5 qt/lb]
RA Target: 90
Water adjustment: 2.5 tsp Chalk, 0.5 tsp Salt
Sparge: 5.5 gals at 168F
Efficiency: 80%
Mash pH: 5.4
Boil Duration: 90min
Original Gravity: 1.052
Final Gravity:
Est. ABV: 5%
IBU: 18
Color: 17
Fermentation: ~6 at 66F, ~14 at 72F
Carbonation:
Brewed: 12/20/09
Bottled:

brew #014: weekend warrior wheat

Andy — Sun, 13 Dec 2009 16:05:48 +0000

Very, very simple. A study on my process, an attempt at decoction mashing. Oh and a style by request of the wife.

Ingredients
Fermentables
0.50 lb Wheat Dry Extract (8.0 SRM) 5.3 % [leftovers]
6.00 lb Pale Malt (2 Row) US (2.0 SRM) 63.2 %
3.00 lb Wheat, Flaked (1.6 SRM) 31.6 %

Hops
0.50 oz Tettnang [4.50%] (60 min) 8.2 IBU
0.50 oz Tettnang [4.50%] (30 min) 6.3 IBU
1.00 oz Simcoe [13.00%] (5 min) 9.5 IBU

Misc
6.00 oz Rice Hulls into the mash

Yeast
Safbrew WB-06

The Brew
Soundtrack: The Fold
Brew Beer: Oil Change Caramel Cream Ale,

Stats
Batch Size: 5 gal
Mash: Single Infusion for protein rest at 125F [1.33 qt/lb], Decoct to 150F [1.25 gals to boiling], Sacc rest at 148F for 60min
RA Target: -25
Water adjustment: 1 tsp gypsum, 2.5 tsp CaCl
Sparge: 6 gals at 168F
Efficiency: 80%
Mash pH: 5.4
Boil Duration: 60min
Original Gravity: 1.054
Final Gravity: 1.010
Est. ABV: 5.7%
IBU: 24
Color: 4
Fermentation: ~6 at 66, ~7 at 72F
Carbonation: 2.5 vol CO2
Brewed: 12/13/09
Bottled: 1/10/10

brew #013: every time i rye pale ale, v2.0

Andy — Wed, 18 Nov 2009 02:07:37 +0000

IT COMETH. AGAIN. This is a beer I really want to nail down. Homebrewing is all about learning and experimenting – rebrewing however allows you to learn from your previous mistakes. Last time, I was disappointed by the rounded bitterness and lack of real tang. This time, with help from SlovakBrewer’s grain mill and improved water chem knowledge, I pulverized this mash and hit all my targets. I have changed my recipe significantly but the vision remains the same. Ill let you know how it works out.

Ingredients
Fermentables
10.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) 71.7 %
2.00 lb Rye Malt (Briess) (3.7 SRM) 14.3 % [fine crush]
0.60 lb Victory Malt (25.0 SRM) 4.3 %
0.50 lb Caramel/Crystal Malt – 80L (80.0 SRM) 3.6 %
0.35 lb Special Roast (Briess) (50.0 SRM) 2.5 %
0.50 lb Turbinado (10.0 SRM) 3.6 %

Hops
0.80 oz Amarillo Gold [8.60%] (60 min) 20.5 IBU
0.90 oz Amarillo Gold [7.50%] (30 min) 15.5 IBU [trying to 'burst']
0.75 oz Cascade [5.40%] (15 min) 6.0 IBU
0.75 oz Amarillo Gold [7.50%] (5 min) 3.3 IBU
0.75 oz Cascade [5.40%] (5 min) 2.4 IBU
1.00 oz Amarillo Gold [8.50%] (Dry Hop 3 days)
1.00 oz Cascade [5.50%] (Dry Hop 3 days)

Misc
4.00 oz Rice Hulls into the mash
1.00 tsp Irish Moss (Boil 10.0 min)

Yeast
1.5 Pkgs Safale US-05 (Fermentis #US-05)

The Brew
Soundtrack: Every Time I Die, Hit The Lights…Adult Swim cartoons
Brew Beer: Lagunitas Brown Shugga (!!!), others

Stats
Batch Size: 4.5 gal [hop matter absorbs! forgot that]
Mash: Single Infusion, 4.25 gal (1.33 gal/lb) [thin because I overshot temp], 152F, 60min
Water adjustment: 2.50 tsp gypsum, 0.5 tsp baking soda
Sparge: 4.5 gal, 168F
Efficiency: 80%
Mash pH: 5.4
Boil Duration: 60min
Original Gravity: 1.074
Final Gravity:
Est. ABV: 7%
IBU: 47 [Tinseth]
Color: 13 SRM
Fermentation: ~7 at 66, ~7 at 72F in secondary
Brewed: 11/21/09
Bottled:

brew #012: disintegrator imperial stout

Andy — Mon, 02 Nov 2009 02:33:25 +0000

This was what I’ve wanted to brew since I started. More importantly, this is what all of my friends wanted me to brew since I started. 3 gallons are going into straight into bottles. One gallon will age on oak chips soaked in whiskey [disintegrator blue]. One will age on vanilla bean [disintegrator gold]. Why the fuck not. ‘Fly the banner blue and gold.’

Ingredients
Fermentables
‘Enough base grain’
2.00 lb Roasted Barley (Briess) (300.0 SRM) 8.2 %
1.00 lb Caramel Malt – 20L (Briess) (20.0 SRM) 4.1 %
0.50 lb Black (Patent) Malt (500.0 SRM) 2.1 %
0.50 lb Carapils (Briess) (1.5 SRM) 2.1 %
0.50 lb Chocolate (Briess) (350.0 SRM) 2.1 %
0.50 lb Special B Malt (180.0 SRM) 2.1 %
1.00 lb Molasses (80.0 SRM) 4.1 % [into primary when fermentation subdued]

Hops
1.00 oz Columbus (Tomahawk) [14.40%] (60 min) Hops 33.8 IBU
1.00 oz Chinook [11.40%] (60 min) Hops 26.7 IBU
0.45 oz Warrior [15.50%] (60 min) Hops 16.4 IBU
2.00 oz Chinook [11.40%] (10 min) Hops 19.4 IBU
1.00 oz Chinook [11.40%] (5 min) Hops 5.3 IBU

Yeast
2 Pkgs Safale US-05 (Fermentis #US-05) Yeast

The Brew
Soundtrack: The Ghost Inside
Brew Beer: Every Time I Rye, others?

Stats
Batch Size: 5.25 gal
Mash: Single Infusion, ~0.33 gal/lb (6.2 gal), 156F, 80min
Water adjustment: 2.25 tsp Baking soda, 0.25 tsp Salt
Sparge: ~3.4 gal, 170F, 15 min
Mash pH: 5.4 (?)
Boil Duration: 80min
Original Gravity: 1.099 w/o molasses (Est. 1.105 w/ molasses)
Final Gravity: 1.028 (need to double check)
Est. ABV: ~10%
IBU: 101 [Tinseth]
Color: 60 SRM
Fermentation: ~7 at 68, 13 at 72F in secondary [plastic bucket primary was leaking!]
Brewed: 11/1/09
Bottled: 11/22/09 (regular disintegrator)

brew #011: monster mash pumpkin ale

Andy — Tue, 13 Oct 2009 02:52:33 +0000

A generously spiced pumpkin ale that turned into a monster even BEFORE the mash. This recipe was a lose interpretation of the one from Tedbrews. I have been starting to get the hang of all grain brewing but my efficiency has still been struggling. I realized after my brewday very well could be the crush; my mill settings (I use one at my LHBS) for this grain bill were way off…only I didnt notice until well after. Lesson learned.

Ingredients
Fermentables
‘Enough base grain’
2.50 lb Munich 10L (Briess) (10.0 SRM)
2.00 lb Aromatic Malt (26.0 SRM)
0.60 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Brown Sugar, Dark (50.0 SRM)

Hops
1.00 oz Hallertauer Hersbrucker [3.90%] (60 min) 12.9 IBU
1.00 oz Hallertauer [3.70%] (60 min) 12.2 IBU

Misc
0.75 tsp Powdered Clove (Boil 5.0 min)
0.75 tbsp Powdered Ginger Root (Boil 8.0 min)
0.75 tsp Powdered Nutmeg (Boil 5.0 min)
1.00 tsp Powdered Coriander (Boil 5.0 min)
1.00 lb Pumpkin (Boil 10.0 min)
3.00 tsp Cinnamon (Boil 5.0 min)

Yeast
2 Pkgs Safale US-05 (Fermentis #US-05) Yeast

The Brew
Soundtrack: The Rocket Summer, New Found Glory
Brew Beer: Lagunitas Hop Stoopid, Oil Change Caramel Cream Ale

Stats
Batch Size: 5 gal
Mash: Single Infusion, ~0.33 gal/lb, 154F, 60min
Water adjustment: 1 tbsp Gypsum
Sparge: ~4.5 gal, 170F, 10 min
Mash pH: 5.4
Boil Duration: 60min
Original Gravity: 1.060
Final Gravity: 1.010
Est. ABV: 6.5%
IBU: 25 [Tinseth]
Color: 16 SRM
Fermentation: ~10 days in primary at 68F, the rest at 72F
Brewed: 10/11/09
Bottled: 10/29/09