45. Juliet’s Mild

Juliet’s Mild

 

Extract:

Grain:

7.0 lb Rahr 2-row
0.5lb  Crystal 60L
0.375lb Crystal 120L
0.375lb  Simpsons Chocolate Malt
0.25 Pale Chocolate Malt
0.13 Black Patent

Hops:

1 oz East Kent Goldings (60min)

 

Adjuncts/Finings:

1 tsp Irish Moss (15min)

Yeast:

Wyeast 1968 Londen ESB  (no starter)

Result:

Date	BRIX	SG	Temp	Comment
12/26/11	1.044	11	ATC	Brew Date
				Secondary
1/15/12	1.014	6.5	ATC	Bottled

Notes:
Added 1 tbsp 5.2 stabilizer to the mash.

Mashed in 2.5 gal at 168F -> Held Mash at 152F for 60min -> Mash out with 1.5gal at 200F -> Sparge with 3.6gals at 170F

Collected 6.25gal into boil boil.

Pitched Yeast at 68F (No Starter). Not temp controlling during fermentation this batch

12/28/11 – Temp is averaging about 71F.  On morning after pitching yeast, temp was at 75F

1/15/12 – Bottled.  According to Beersmith 2.4oz corn sugar at 70F should get me 2.0 vols. carbonation. 6.5 Brix/1.014 FG

1/22/12 – Still not carbonated enough. Taste is very lite, but good. Slight hint of maltyness, roast. Reminds me of a bock beer.

1/28/12 – Took 6 to Southern Star Tour for “after taps close” party.  Trae and Heather and someone else really like. Flavor light. Turning into a nice session beer.

Through A Mild Darkly

Brew Type: All Grain	Date: 12/26/2011
Style: Mild	Brewer: Tyler Nodine
Batch Size: 5.00 gal	Assistant Brewer:
Boil Volume: 6.25 gal	Boil Time: 60 min
Brewhouse Efficiency: 65.00 %	Equipment: Brew Pot (9.0 gal) and Cooler (5gal)
Actual Efficiency: 71.62 %

Taste Rating (50 possible points):

Ingredients

Amount	Item	Type	% or IBU
7.00 lb	Pale Malt, Maris Otter (3.0 SRM)	Grain	84.75 %
0.50 lb	Caramel/Crystal Malt – 60L (60.0 SRM)	Grain	6.05 %
0.38 lb	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4.60 %
0.25 lb	Chocolate Malt, Pale (200.0 SRM)	Grain	3.03 %
0.13 lb	Black (Patent) Malt (500.0 SRM)	Grain	1.57 %
1.00 oz	Goldings, East Kent [5.00 %] (60 min)	Hops	19.8 IBU
1.00 tsp	Irish Moss (Boil 10.0 min)	Misc
1 Pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.040 SG (1.030-1.038 SG)	Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG)	Measured Final Gravity: [TBA] SG
Estimated Color: 19.5 SRM (12.0-25.0 SRM)	Color [Color]
Bitterness: 19.8 IBU (10.0-25.0 IBU)	Alpha Acid Units: 5.0 AAU
Estimated Alcohol by Volume: 3.63 % (2.80-4.50 %)	Actual Alcohol by Volume: 0.00 %
Actual Calories: 0 cal/pint

Mash Profile

Name: Single Infusion, Medium Body	Mash Tun Weight: 9.00 lb
Mash Grain Weight: 8.26 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 3.62 gal	Adjust Temp for Equipment: FALSE

Name	Description	Step Temp	Step Time
Mash In	Add 2.58 gal of water at 165.9 F	154.0 F	60 min
Mash Out	Add 1.45 gal of water at 196.6 F	168.0 F	10 min

Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar	Carbonation Volumes: 2.0 (1.3-2.3 vols)
Estimated Priming Weight: 3.4 oz	Temperature at Bottling: 70.0 F
Primer Used: Corn Sugar	Age for: 2.0 Weeks
Storage Temperature: 70.0 F

 

44. Chardonnay #2

Chardonnay

Extract:

2.6 gal. Vintners Reserve Chardonnay Juice

Adjuncts:

Oak chips package

Yeast:

Premier Cuvee pitched at 72F (not rehydrated)

Result:

	BRIX	SG	Temp	Comment
10/10/11	18.2	1.075	ATC	Brew Date
11/7/11	5.75	0.992		Rack To Secondary
12/12/11				Clear & Stabilize
1/17/12	6.5	0.996		Bottled

Notes:

10/10/11 – OG is a little low this time for some reason. Not sure how at this point.  Mixed all together, sitting in refrigerator to bring temp down to 75 F and will then pitch yeast. Will temp control primary fermentation at 73-74F.  Pitched Yeast ast 74F. Did not rehydrate.

10/11/11 6:00pm – Fermentation is going strong. Bubbling rapidly.

10/12/11 7:00am – Fermentation (in fridge in the garage) is starting to noticeably smell of wine fermentation.

43. Black IPA

Black IPA

Extract:

Grain:

11.5 lb Rahr 2-row
0.5lb  Briess Caramel 80L
0.375lb Weyermann Dehusked Carafa II
0.375lb  Simpsons Chocolate Malt

Hops:

1 oz Summit (60min)

1 oz Chinook (15min)

1 oz Centennial (10min)

1 oz Cascade (5min)

1 oz Centennial (0 min)

1 oz Cascade (DH)

Adjuncts/Finings:

1 lb Corn Sugar (0 min)

1 tsp Irish Moss (15min)

Yeast:

Wyeast 1272 American Ale II  (no starter)

Result:

Date	BRIX	SG	Temp	Comment
5/7/11	1.074	18	ATC	Brew Date
5/26/11				Secondary
7/10/11	1.004		ATC	Bottled

Notes:

** Brewed for National Homebrew day @ BIY with RC from the KGB **

Mash @ 152F for 60

5/7/11 – Only collected just barely 6 gallons total from mash + sparge. somehow my Beersmith calcs were off somwhere. Got about 4 into fermenter after boil. Pitched Yeast with no starter at 78F

5/26/11 – Racked to secondary. No temp control from here until bottling other than house thermostat with A/C.

10/6/11 – This batch is almost gone, and I forgot to add more notes to this as the batch aged. This beer turned out awesome! definitely one of the best batches made to date. Beer is Hoppy, but not over done. Slight roasty-ness flavor comes through in the finish.  This beer was entered into the 2011 Dixie Cup Challenge (category 23b).

42. Southern Star Pine Belt Clone

Southern Star Pine Belt Ale Clone

Extract:

8.5 lb.  Light LME

Grain:

1.125 lb Crystal 60

Hops:

1 oz. Ahtanum @ 60

.25 oz Galena @ 60

.25 oz Galena @ 15

.75 oz Galena @ FO

1 oz. Columbus (DH)

.75 oz Galena (DH)

Adjuncts/Finings:

1 tsp Irish Moss @ 15

Yeast:

Safale US-05 Rehydrated

Result:

Date	BRIX	SG	Temp	Comment
3/26/11	14.5	1.060	ATC	Brew Date
4/15/11	7.5	1.012		Secondary
4/28/11	7.5	1.012		Bottled

Notes:

Recirculating immersion chiller water did not work so good. Pump not strong enough to push enough.

4/15/11 – transfered to secondary, and added DH

4/28/11 – at bottling, smells just like the real thing. Cant wait for it to carbonate now.

41. Chardonnay (Vintners Reserve Kit)

Chardonnay

Extract:

2.6 gal. Vintners Reserve Chardonnay Juice

Adjuncts:

Oak chips package

Yeast:

Premier Cuvee pitched at 72F (rehydrated)

Result:

	BRIX	SG	Temp	Comment
2/5/11	19.5	1.080	ATC	Brew Date
2/20/11	6.5	0.990	ATC	Rack To Secondary
3/5/11	6.5	0.990	ATC
3/6/11	6.5	0.990	ATC	Clear & Stabilize
3/20/11	6.25	0.990	ATC	Bottled

Notes:

** NOTE – was able to repair digital probe thermometer that had gotten wet or moisture inside the probe and would only read a constant 253F+ degrees. Found an article on homebrewtalk.com advising to put the probe in the oven. This will dry out any moisture in the probe, and recalibrate the thermometer. Article HERE

2/5/11 -Preparation was EXTREMELY easy. Was done pretty much in less than an hour. Only problem I ran into was that I assumed my primary fermenting bucket (that is primarily for Wine making) was not marked to the 6 gallon mark. Was able to determine that the 6 gallon mark is about 1/8″ above the crease line on the inside of the bucket. Temp was about 74F after topping off the fermenter to the 6gal. mark. Put fermenter in fermentation fridge and let go to 72F before pitching rehydrated yeast (1/2 cup boiled water in a sanitized pyrex measuring cup cooled to 96F. Added yeast and let sit 15 min before stirring).

2/6/11 – at 7am the fermentation temp was at 61F (SP on digi-controller is set at 69F, 2 degree DIF, 3 min ASD)

2/6/11 – 11pm fermentation bubbles at 1 to 3 secs

2/12/11 – Smell during the week coming from the fermenting bucket is not very pleasant. Will take a SG reading and see where it is at.

2/20/11 – racked to secondary. SG is at 0.990 already

3/5/11 – Gravity is sitting at 0.990 (6.5 brix)

3/6/11 – Gravity is sitting at 0.990 (6.5 brix). Went ahead and Cleared and Stabilized. Added about an additional 1/2 cup of water. Not going to top off of to the 2″ mark as instructions advise. Do not want to dilute.

4/18/11 – Taste is improving. More of the fruit flavors and aroma are starting to appear. Definitely needed time to mature.

10/6/11 – Taste has DRAMATICALLY improved with time. Time is key with this wine. You can taste subtle hints of the fruit flavors now such as Pear, or Apple.  Down to only about 6 bottles left. just ordered another kit.

40. Hoppiness Is An IPA

Brew Type: Extract	Date: 1/29/2011
Style: American IPA	Brewer: tx_brewer
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 7.00 gal	Boil Time: 60 min
Equipment: Brew Pot (9.0 gal) and Cooler (48 qt)

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
9.75 lb	Light Liquid Malt Extract (5.0 SRM)	Extract	84.78 %
0.50 lb	Munich Malt Extract (12.0 SRM)	Extract	4.35 %
1.00 lb	Caramel/Crystal Malt – 20L (20.0 SRM)	Grain	8.70 %
0.25 lb	Caramel/Crystal Malt – 60L (60.0 SRM)	Grain	2.17 %
1.00 oz	Horizon [9.10 %] (60 min)	Hops	26.5 IBU
1.00 oz	Centennial [9.00 %] (10 min)	Hops	9.5 IBU
1.00 oz	Simcoe [12.00 %] (5 min)	Hops	7.0 IBU
1.00 oz	Amarillo [9.00 %] (0 min)	Hops	-
1 Pkgs	US-05 (Fermentis #US-05)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.068 SG (1.056-1.075 SG)	Measured Original Gravity: 1.065 SG
Estimated Final Gravity: 1.019 SG (1.010-1.018 SG)	Measured Final Gravity: SG
Estimated Color: 10.1 SRM (6.0-15.0 SRM)
Bitterness: 42.9 IBU (40.0-70.0 IBU)	Alpha Acid Units: 9.1 AAU
Estimated Alcohol by Volume: 6.33 % (5.50-7.50 %)	Actual Alcohol by Volume:
Actual Calories:

Carbonation and Storage

Carbonation Type: Corn Sugar	Carbonation Volumes: 2.0 (2.2-2.7 vols)
Estimated Priming Weight: 3.5 oz	Temperature at Bottling: 72.0 F
Primer Used:	Age for: 2.0 Weeks
Storage Temperature: 72.0 F

* potential abv

	Brew Date:	Rack to Secondary:	Bottle Date:
Date:	1/31/11		2/20/11
Gravity/Brix:	1.070		1.003
% Alcohol:
% Sugar:	17		7
Temp of reading:	ATC		atc

Notes:

Procedure Temp Amt/Time Mash Water Mash In Protein Rest Acid Rest Starch Converstion Mash Out Sparge Water Boil Yeast Pitch

– Just a quick and fast IPA

1/30/2011 -Wort cooled to 70F. Racked to Glass carboy, and put in ferment fridge. Yeast pitched at 68F at about 5pm

1/31/2011 – by 7am still no yeast activity.

2/1/2011 – Lag time was a little longer than I would have thought, but fermentation has finally started. Airlock is bubbling 1-2 seconds

2/7/2011 – 7 days and still bublling in the primary. about 1 bubble every 8-9 seconds. Very cloudy in carboy.

2/27/2011 – 1 week in the bottles. still pretty cloudy. taste is great though. very little carbonation for being bottled with 3/4 cup corn sugar.

4/2/2011 – Beer has cleared up a bit actually. taste is still hoppy. Still one of the best IPA’s ive made.

39. Deschuttes Black Butte Porter Clone

Black Butte Porter

 

 

 

Brew Type: All Grain	Date:11/29/2010
Style: Robust Porter	Brewer: Tyler Nodine
Batch Size: 5.00 gal	Assistant Brewer:
Boil Volume: 6.1 gal	Boil Time: 90 min
Brewhouse Efficiency:	Equipment: Brew Pot (9 gal) and Igloo Cooler
Actual Efficiency: 0.00

 

Grains:

10.58 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain
1.39 lb	White Wheat Malt (2.4 SRM)	Grain
0.70 lb	Caramel/Crystal Malt – 80L (80.0 SRM)	Grain
0.42 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain
0.42 lb	Chocolate Malt (350.0 SRM)	Grain
0.42 lb	Chocolate Malt (450.0 SRM)	Grain

 

Hops:

60 min	0.60 oz	Magnum [13.00 %] (60 min)	Hops
30 min	0.25 oz	Cascade [5.50 %] (30 min)	Hops
5 min	0.25 oz	Hallertauer [4.80 %] (5 min)	Hops

 

Adjuncts:

 

 

Yeast:

Nottingham Dry Yeast (Rehydrated) Pitched at 70F

 

	Brew Date:	Rack to Secondary:	Bottle Date:
Date:	11/29/2010	N/A	1/15/2011
Brix	15.5b	N/A	8
SG	1.061	N/A	1.011
% ABV:	7.8*	N/A	6.5
Temp of reading:	ATC		ATC

* potential abv

 

Notes:

Procedure Temp Amt/Time Mash Water 165F 4.35gal Mash In 154 1 Hr Protein Rest Acid Rest Starch Converstion Mash Out Sparge Water 170 4.4gal Boil 6.7gal/90 min Yeast Pitch 70F

 

Add 1tbls of 5.2 to mash. Mashed in at 165. Held mash at 154F 60mins

 

First Running BRIX : 17.5

Second Runnings BRIX 12

 

PBG Brix : 10.5

 

Added .5 lb Light DME at 15 to raise OG.

Added 1 servomyces yeast nutrient @ 15

First time using immersion chiller instead of CF chiller

got temp down to 73F before racking to carboy.

chilled to 69F and pictched rehydarated yeast.

 

12/4/10 – Primary Fermentation has completed. Carboy sitting in unplugged refrigerator at a consistent 69F.

 

12/5/10 – Fermentation temp holding at 69-70F.

38. Bridgestone Pale Ale

Bridgestone Pale Ale (my changes to Sierra Ale recipe)

(not actual picture)

Brew Type: Partial Mash	Date: 7/6/10
Style: American Pale Ale	Brewer: Tyler Nodine
Batch Size: 5.00 gal	Assistant Brewer:
Boil Volume: 6.41 gal	Boil Time: 60 min
Brewhouse Efficiency: 70.00 %	Equipment: Brew Pot (7.5 gal) and 5 Gal Igloo Cooler
Actual Efficiency: 0.00

Grains:

4.00 lb Light LME

3.00 lb Domestic 2 Row

.50 lb Cara-Pils

.50 lb Crystal 60L

Hops:

1.20 oz Cascade 5.0%AA @ 60min

1.00 oz Cascade 5.0%AA @ 5min

1.00 oz Cascade 5.0%AA @ Dry Hop

Adjuncts:

Yeast:

US-05 Saf-Ale (Reydrated)

	Brew Date:	Rack to Secondary:	Bottle Date:
Date:	7/6/10		8/18/2010
Gravity/Brix:	1.040		1.005
% Alcohol:			4.6 ABV
% Sugar:	10.2		4.5
Temp of reading:	ATC

Notes

came out 10 points lower than target gravity, due to recipe on 70% efficiency. Really only got about 60%

Pitched yeast WAY too warm (89F)


7/10/10 – Ramped temp control to 72 try and finish it out by tomorrow. Still very frothy in the carboy. Very little activity in airlock.

7/21/10 – Dry Hopped 1.05 oz Cascade 5.0% AA

37. Belgian Wit #3

Belgian Wit #3 (Cascade Bittering Expriment)

(not actual picture)

Brew Type: All Grain	Date:5/28/2010
Style: Witbier	Brewer: Tyler Nodine
Batch Size: 5.00 gal	Assistant Brewer:
Boil Volume: 6.41 gal	Boil Time: 60 min
Brewhouse Efficiency: 70.00 %	Equipment: Brew Pot (7.5 gal) and 5 Gal Igloo Cooler
Actual Efficiency: 0.00

Grains:
4.46 lb Domestic 2 Row
3.33 lb Domestic Wheat Malt
1.12 lb Unmodified Wheat

Hops:
.85 oz Cascade (60)

Adjuncts:
.75 oz Corriander Seeds (crushed) (5)
.75 oz Bitter Orange Peel (5)

Yeast:
3944 Belgian Wit (no starter)

	Brew Date:	Rack to Secondary:	Bottle Date:
Date:
Gravity/Brix:
% Alcohol:
% Sugar:
Temp of reading:	ATC

Notes

36. Southern Star Gratuitis #2 (Belgian Brunette Version)

Belgian Brunette – Modification

Batch# 36 Batch Size (Gal): 17bbl (2.5 Gal homebrew) Type: All Grain Source: Southern Star Target OG: 1.046 Boil: 60min Grains/Extracts: 883#  2-Row Pale Malt 110# Brown Malt 110# Cara 30-37 55# Munich II 12# Cherrywood Smoked Malt Hops: 56oz Palisade Hops / Pellets / 5.0% AA (60) 24oz Palisade Hops / Pellets / 5.0% AA (20) 8oz Nugget Hops / Pellets / 13.0% AA (10) 48oz Sterling Hops / Pellets / 14.0% AA (0) Yeast: Wyeast 1274 Belgian Abbey Ale Yeast Starter Used?: No Starter Make Date: Starter Size (500/1000ml): Misc: Brew Date: Rack to Secondary: Bottle Date: Date: 5/1/2010 6/9/10 Gravity/Brix: 1.048 1.015 % Alcohol: 12.5 7.1 % Sugar: Temp of reading: ATC ATC
6/9/10 – Bottled with 1.80 oz sugar