Smoke on the Porter (32)

22-B Other Smoked Beer
Author: Bobby
Date: 12/22/2008

Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 78.0%
Calories: 211.78 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.026 - 1.120)
|==============#=================|

Terminal Gravity: 1.014 (0.995 - 1.035)
|===============#================|

Color: 32.38 (1.0 - 50.0)
|==================#=============|

Alcohol: 6.54% (2.5% - 14.5%)
|=============#==================|

Bitterness: 45.7 (0.0 - 100.0)
|===============#================|

Ingredients:

6.0 lb Maris Otter Pale Ale Malt
3 lb Smoked Malt
22 oz Caramel Malt 80L
.75 lb Bonlander Munich Malt
1 lb American Chocolate Malt
0.5 lb 2-Row Caramel Malt 120L
.5 lb American Black Patent
1 oz East Kent Goldings (6.2%) - added during boil, boiled 60 min
.75 oz Willamette (5.0%) - added during boil, boiled 30 min
.75 oz Willamette (5.0%) - added during boil, boiled 15 min
1 oz East Kent Goldings (6.2%) - added during boil, boiled 0.0 min
0.5 oz Willamette (5.0%) - added during boil, boiled 0.0 min
0.0 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 20.0 °F
Source Water: 50.0 °F
Elevation: 0.0 m

00:41:17 Dough In - Liquor: 4.5 gal; Strike: 166.03 °F; Target: 154.0 °F
01:41:17 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:46:49 Mash Out Ramp Up - Heat: 5.5 min; Target: 167.5 °F
02:11:49 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 2.22 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 2.2 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 7.42 gal

Notes

Collected 8 gallons @ 1.048 (88% ML eff).
5.5 gallons into fermenter @ 1.064. Left 1/2 gallon in chiller, kettle and tubing. Brewhouse 80%.
Struggled with water temps in the cold garage. Sparges never stayed up in the high 160's.
First time with plate chiller. Chilled wort to 65F at full throttle with 50F tap water trickling through.

Results generated by BeerTools Pro 1.5.2

Lupulin Come Lately (31)

10-A American Pale Ale
Author: Bobby
Date: 11/8/2008

Size: 5.5 gal
Efficiency: 72.18%
Attenuation: 72.9%
Calories: 159.95 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
|===========#====================|

Terminal Gravity: 1.013 (1.010 - 1.015)
|=================#==============|

Color: 9.95 (5.0 - 14.0)
|================#===============|

Alcohol: 4.58% (4.5% - 6.2%)
|========#=======================|

Bitterness: 36.1 (30.0 - 45.0)
|==============#=================|

Ingredients:

8.75 lb Standard 2-Row
.5 lb Victory® Malt
.5 lb Bonlander Munich Malt
.5 lb Caramel Malt 40L
1 oz Centennial (9.5%) - added during boil, boiled 20 min
1 oz Cascade (7.6%) - added during boil, boiled 20 min
1 oz Cascade (7.6%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - steeped after boil
1.75 oz Cascade Homegrown (7.6%) - steeped after boil

Schedule:

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

00:03:00 Dough In - Liquor: 4.0 gal; Strike: 165.56 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 152.7 °F
01:03:00 mash out - Heat: 0.0 min; Target: 168 °F
01:28:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 2.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 2.18 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 7.11 gal

Notes

1.013 on 11/20/08. Crystal clear after leaving in the 55F garage for 4 days. Hop flavor isn't as prominent as I was hoping for. This beer later developed an off flavor in the keg and I had to dump about half of it out.

Results generated by BeerTools Pro 1.5.2

2008 Iron Brewer Vinbeer (30)

WHALES IRON BREWER

20-A Fruit Beer
Author: Bobby_M
Date: 11/1/2008

Size: 4.5 gal
Efficiency: 79.5%
Attenuation: 66.7%
Calories: 223.42 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.026 - 1.120)
|==============#=================|

Terminal Gravity: 1.022 (0.995 - 1.035)
|==================#=============|

Color: 14.03 (1.0 - 50.0)
|============#===================|

Alcohol: 5.79% (2.5% - 14.5%)
|============#===================|

Bitterness: 21.0 (0.0 - 100.0)
|===========#====================|

Ingredients:

6.55 lb Maris Otter Pale Ale Malt
2.95 lb Wheat Malt light
.43 lb Aromatic Malt
0.375 lb 2-Row Caramel Malt 120L
0.25 lb Special Roast Malt
1 oz Tettnanger (4.2%) - added during boil, boiled 60 min
22 oz Welch's Concord Concentrate - added during boil, boiled 0.0 min
11 oz Welch's Concord Concentrate - added during boil, boiled 0.0 min

Schedule:

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

00:03:00 Dough In - Liquor: 4.0 gal; Strike: 171.18 °F; Target: 157.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.8 °F
01:03:00 mashout - Heat: 0.0 min; Target: 168.0 °F
01:28:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 170.0 °F, 5.0 min; Sparge #1: 1.65 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 1.69 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 6.09 gal

Notes

Grape juice concentrate is 78 brix and each container is 11.5 fluid ounces.
1.060 @ 4.5 gallons chilled. Sparged too little.
1.069 after adding one can of welch's white and 2 red grape juice concentrate to the fermenter.
Pitched 5g of Montrachet.
11/9/08 SG is 1.022 and still yeasty. Not much airlock activity left.

Won 2nd place out of 12 entries. JD's cider beer just beat it. Brad put together a nice prize package including a Tshirt, Splitrock tickets, a bottle of Duchess Burgeons and a mix of interesting holiday beers

No Witty Name (29)

6-D American Wheat or Rye Beer
Author: Bobby & Nick
Date: 8/30/2008

Size: 11.0 gal
Efficiency: 90.58%
Attenuation: 78.8%
Calories: 171.86 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.040 - 1.055)
|====================#===========|

Terminal Gravity: 1.011 (1.008 - 1.013)
|=================#==============|

Color: 3.85 (3.0 - 6.0)
|============#===================|

Alcohol: 5.37% (4.0% - 5.5%)
|======================#=========|

Bitterness: 17.0 (15.0 - 30.0)
|==========#=====================|

Ingredients:

7.0 lb Pilsner Malt
7.0 lb Wheat Malt light
3.0 lb Oats Flaked
1.0 lb Barley Flaked
.5 lb Bonlander Munich Malt
1 lb Rice Hulls
2 oz Czech Saaz (3.2%) - added during boil, boiled 60 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 30 min
1.0 oz Czech Saaz (2.3%) - added during boil, boiled 5 min
1 oz Orange zest - added during boil, boiled 5 min
.7 oz Corriander crushed - added during boil, boiled 5 min
.25 oz Chamomile (dried) - added during boil, boiled 5 min
1.0 ea White Labs WLP400 Belgian Wit Ale

Schedule:

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

00:03:00 Dough In - Liquor: 7.11 gal; Strike: 129.1 °F; Target: 122.0 °F
00:18:00 Protein Rest - Rest: 15.0 min; Final: 122.0 °F
00:33:00 Heat to sac rest - Heat: 15.0 min; Target: 154 °F
01:33:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:48:00 Heat to Mash Out - Heat: 15.0 min; Target: 168 °F
02:13:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 5.0 min; Sparge #1: 4.44 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.51 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 13.48 gal

Notes

1 liter starter on stirplate 36 hours ahead of brewday, stepped up to 2 liters after 24 hours.

Barley Party Small (ESB)(28)

8-B Special/Best/Premium Bitter (ended up more like ESB) which should be 8C.
Author: Bobby
Date: 6/29/2008

Size: 5.5 gal
Efficiency: 27.77%
Attenuation: 75.0%
Calories: 176.33 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.040 - 1.048)
|================================|

Terminal Gravity: 1.013 (1.008 - 1.012)
|============================#===|

Color: 18.39 (5.0 - 16.0)
|===========================#====|

Alcohol: 5.21% (3.8% - 4.6%)
|================================|

Bitterness: 33.0 (25.0 - 40.0)
|================#===============|

Ingredients:

28.0 lb Maris Otter
1.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
1.5 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min
.5 lb Caramel Malt 80L
.5 lb Caramel Malt 120L
1 oz Chocolate Malt
1.0 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 85.0 °F
Source Water: 68.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 11.22 gal; Strike: 162.45 °F; Target: 152.0 °F
01:13:00 Sac Rest - Rest: 70.0 min; Final: 152.0 °F
01:27:05 Mash Out Ramp Up - Heat: 14.1 min; Target: 167.5 °F
01:42:05 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 6.5 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 14.61 gal

Notes

This was the second runnings from the Barley Party Big beer. I added the carmel and choc malt to the MLT after infusing sparge water just to add some extra color. The actual color effect was a bit less than the glass graphic indicates. These second runnings came in at 1.034 for 7.4 gallons. I could have sparge again for an ordinary bitter but I was running out of boil vessels and patience. Pitched on the US05 slurry from the Amber. Taste? Just a touch too sweet, otherwise very nice. This was definitely one of my favorite English beers to date..

Barley Party Big (27)

Entered comps with the name "Her Majesty's Pleasure".

2009 Buzzoff Oak Aged Beers

19-B English Barleywine
Author: Bobby
Date: 6/29/2008

Size: 5.0 gal
Efficiency: 53.52% (for first runnings only)
Attenuation: 70.0% (assumption)
Calories: 402.33 kcal per 12.0 fl oz

Original Gravity: 1.118 (1.080 - 1.120)
|=======================#========|

Terminal Gravity: 1.035 (1.018 - 1.030)
|===============================#|

Color: 14.01 (8.0 - 22.0)
|==============#=================|

Alcohol: 11.06% (8.0% - 12.0%)
|====================#===========|

Bitterness: 64.1 (35.0 - 70.0)
|=====================#==========|

Ingredients:

28.0 lb Maris Otter
1 lb White Table Sugar (Sucrose)
2.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
3.0 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min
1.0 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 85.0 °F
Source Water: 68.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 10.81 gal; Strike: 160.33 °F; Target: 152.0 °F
01:13:00 Sac Rest - Rest: 70.0 min; Final: 152.0 °F
01:27:05 Mash Out Ramp Up - Heat: 14.1 min; Target: 167.5 °F
01:42:05 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 6.5 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 14.32 gal

Notes

Making a huge assumption that the 7.75 gallon first runnings would be equal to about 50% efficiency at about 1.073 preboil on the Big beer. It actually came to 1.079 preboil at 7.5 gallon for a first runnings efficiency of 60%. Second runnings will become small beer.
Ended up with 1.118. Fermenters were a little hot at 78F when it went into the fridge. Fermentation visible in 30 minutes. Hope it cools down fast. Pitched on to US05 slurry from the amber.

After a month in primary, rack to secondary on top of 2oz of French Oak chips that have been steamed, then soaked in a few ounces of bourbon. Leave in secondary for 3 months then keg or bottle.

The beer started scoring 39s (BJCP sheets) at about the 5 month mark. Took silver at BUZZoff 2009 in wood aged category and Honorable Mention in the English Barleywine category.

If I could have fixed on aspect, I would have liked it to stop at about 12% ABV for a better balance.

Magnarillocent Amber (26)

Hilton Head Heroes Competition

10-B American Amber Ale
Author: Bobby
Date: 6/21/2008

Size: 11.0 gal
Efficiency: 86.47%
Attenuation: 78.0%
Calories: 175.47 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|

Terminal Gravity: 1.012 (1.010 - 1.015)
|=============#==================|

Color: 15.94 (10.0 - 17.0)
|=====================#==========|

Alcohol: 5.42% (4.5% - 6.2%)
|================#===============|

Bitterness: 35.7 (25.0 - 40.0)
|===================#============|

Ingredients:

14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
2.0 ea Fermentis US-05 Safale US-05

Schedule:

Ambient Air: 84.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal

Notes

preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.

Took bronze at Hilton Head Heros Homebrew Comp.

Helles Yeah (25)

1-D Munich Helles                          Date: 5/24/08

Size: 5.75 gal
Efficiency: 88.0%
Attenuation: 77.0%
Calories: 168.63 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.045 - 1.051)
|=======================#========|

Terminal Gravity: 1.012 (1.008 - 1.012)
|======================#=========|

Color: 4.73 (3.0 - 5.0)
|=====================#==========|

Alcohol: 5.13% (4.7% - 5.4%)
|=================#==============|

Bitterness: 20.5 (16.0 - 22.0)
|====================#===========|

Ingredients:

8.5 lb Pilsner Malt
0.75 lb Vienna Malt
0.25 lb Belgian Aromatic
.25 lb White Wheat Malt
1.25 oz Tettnanger (4.2%) - added during boil, boiled 60 min

Schedule:

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

00:17:54 Mash In - Liquor: 3.08 gal; Strike: 164.46 °F; Target: 152 °F
01:17:54 Sac Rest - Rest: 60 min; Final: 152.0 °F
01:27:54 Batch Sparge - First Runnings: 0.0 gal sparge @ 151.7 °F, 1.16 gal collected, 0.0 min; Batch 1: 2.86 gal sparge @ 180 °F, 2.9 gal collected, 5 min; Batch 2: 3.09 gal sparge @ 180 °F, 3.12 gal collected, 5 min; Total Runoff: 7.37 gal

Notes

5.75 gallons into the fermenter, left about a quart in the kettle and in tubing. 92% mash/lauter efficiency, Brewhouse Efficiency was 88%.
Pitched 830 slurry from Keith Seguine's Schwartzbier. Fermentation kicked off in 13 hours at about 58F. Reduced to 52F after a few hours.
6/1 tested SG at 1.012, raised controller to 56F and will rack to secondary and begin lagering next weekend.

Ambassador Adams Pale (seminar2)(24)

8-B Special/Best/Premium Bitter                Date: 4/6/08

Size: 11.50 gal
Efficiency: 91.54%
Attenuation: 69.8%
Calories: 143.75 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.040 - 1.048)
|=============#==================|

Terminal Gravity: 1.013 (1.008 - 1.012)
|============================#===|

Color: 7.22 (5.0 - 16.0)
|===========#====================|

Alcohol: 3.92% (3.8% - 4.6%)
|==========#=====================|

Bitterness: 31.1 (25.0 - 40.0)
|==============#=================|

Ingredients:

14.0 lb Maris Otter
.5 lb Victory® Malt
.5 lb Caramel Malt 40L
2.0 oz Fuggle (4.8%) - added during boil, boiled 60 min
3.0 oz Fuggle (4.8%) - added during boil, boiled 10.0 min
2.0 oz East Kent Goldings (5.5%) - added during boil, boiled 10.0 min
2.0 ea Danstar 3767 Windsor
1.0 ea Fermentis S-04 Safale S-04

Schedule:

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

00:03:00 Dough In - Liquor: 4.5 gal; Strike: 167.75 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:28:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 152.0 °F, 5.0 min; Sparge #1: 5.18 gal sparge @ 180.0 °F, 10.0 min; Sparge #2: 4.87 gal sparge @ 175.0 °F, 10.0 min; Total Runoff: 12.97 gal

Notes

1.012 @ 68F on 4/9/08 = 1.013

Batch #20           11/25/07

Central NJ AG ESB #1

8-C Extra Special/Strong Bitter (English Pale Ale)

Size: 10.04 gal
Efficiency: 86.89%
Attenuation: 74.6%
Calories: 185.86 per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
|==================#=============|

Terminal Gravity: 1.014 (1.010 - 1.016)
|===================#============|

Color: 14.4 (6.0 - 18.0)
|===================#============|

Alcohol: 5.46% (4.6% - 6.2%)
|================#===============|

Bitterness: 39.6 (30.0 - 50.0)
|===============#================|

Ingredients:

15.0 lbs Maris Otter Pale
2 lbs Vienna Malt
0.5 lbs Victory® Malt
0.25 lbs 2-Row Caramel Malt 80L
.25 lbs Chocolate Malt
0.25 lbs 2-Row Caramel Malt 40L
1 oz Northern Brewer (8.0%) - added during boil, boiled 75 min
1 oz Tettnanger (4.5%) - added during boil, boiled 75 min
1 oz Tettnanger (4.5%) - added during boil, boiled 55 min
1 oz Willamette (5.0%) - added during boil, boiled 20 min

1 pack Nottingham dry yeast

Schedule:

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

00:31:39 Mash In - Liquor: 5.5 gal; Strike: 172.5 °F; Target: 154 °F
01:31:39 Sac Rest - Rest: 60 min; Final: 152.6 °F
01:41:39 Batch Sparge - First Runnings: 0.0 gal sparge @ 151.7 °F, 3.17 gal collected, 0.0 min; Batch 1: 4.5 gal sparge @ 180 °F, 4.5 gal collected, 5 min; Batch 2: 4.5 gal sparge @ 180 °F, 4.5 gal collected, 5 min; Total Runoff: 12.47 gal

Boiled this one down a bit more than we hoped since we got tied up racking another beer to secondary.

Note: the FG/ABV numbers are estimated as of this posting.

Batch #19           11/10/07

Vienna Lager

3-A Vienna Lager

Size: 11.00 gal
Efficiency: 91.83%
Attenuation: 71.9%
Calories: 190.83 per 12.0 fl oz

Original Gravity: 1.057 (1.046 - 1.052)
|================================|

Terminal Gravity: 1.016 (1.010 - 1.014)
|===============================#|

Color: 11.6 (10.0 - 16.0)
|============#===================|

Alcohol: 5.38% (4.5% - 5.7%)
|===================#============|

Bitterness: 22.52 (18.0 - 30.0)
|==============#=================|

Ingredients:

15.0 lbs Vienna Malt
2.25 lbs Munich Malt
1.75 lbs Maris Otter Pale
1 lbs 2-Row Caramel Malt 40L
2.5 oz Hallertau (4.2%) - added during boil, boiled 60 min
.5 oz Hallertau (4.2%) - added during boil, boiled 10 min
1.0 ea Fermentis S-23 Saflager S-23
1 ea White Labs WLP820 Octoberfest/Märzen

Schedule:

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

00:32:55 Mash In - Liquor: 5.79 gal; Strike: 171.5 °F; Target: 153 °F
01:32:55 Sac Rest - Rest: 60 min; Final: 151.7 °F
01:42:55 Batch Sparge - First Runnings: 0.0 gal sparge @ 151.7 °F, 3.08 gal collected, 0.0 min; Batch 1: 4.74 gal sparge @ 180 °F, 4.5 gal collected, 5 min; Batch 2: 4.74 gal sparge @ 180 °F, 4.5 gal collected, 5 min; Total Runoff: 12.38 gal

Notes:

Tettnanger might have to be substituted. I forget which one I have more of.
The 3lbs of marris otter is just to add a little bit of diastatic power to the mash (vienna and munich are a little light on the "enzymatic power". Crystal 80 is for color, not for flavor.
6.25 gallons in, settled at 153, finished at 151F.
1st run, 3.35 gal.
batch 4.5 @ 180F, settle to 160F
batch 2 with 4.5g.
Pitched some Harley Steve WLP820 Oktfest yeast and one pack of S-23.
Lag time was about 24-28 hours. Gravity on 11/18/07 was 1.016 with some mild airlock activity observed. Sample tasted great, no diacytel detected. 72% attenuation/ 5.4% ABV so far.
Racked to keg on 11/25/07 and turned the temp down to 38F.

Batch #18         9/14/07

Warrior Pale

10-A American Pale Ale

Size: 11.55 gal
Efficiency: 87.47%
Attenuation: 75.0%
Calories: 187.32 per 12.0 fl oz

Original Gravity: 1.056 (1.045 - 1.060)
|===================#============|

Terminal Gravity: 1.014 (1.010 - 1.015)
|====================#===========|

Color: 9.4 (5.0 - 14.0)
|===============#================|

Alcohol: 5.54% (4.5% - 6.0%)
|===================#============|

Bitterness: 36.91 (30.0 - 45.0)
|===============#================|

Ingredients:

18.0 lbs Maris Otter Pale
1.0 lbs Melanoidin Malt
0.5 lbs Vienna Malt
0.5 lbs 2-Row Caramel Malt 10L
0.5 lbs 2-Row Caramel Malt 40L
0.5 lbs 2-Row Carapils® Malt
.4 oz Warrior (17.5%) - added during boil, boiled 65.0 min
.4 oz Warrior (17.5%) - added during boil, boiled 35.0 min
.4 oz Warrior (17.5%) - added during boil, boiled 15.0 min
1 oz Warrior (17.5%) - added during boil, boiled 10.0 min
1 oz Cascade (5.5%) - steeped after boil
1 ea Fermentis US-05 Safale US-05

Schedule:

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

00:36:10 Mash In - Liquor: 6.5 gal; Strike: 170.1 °F; Target: 153 °F
01:36:10 Sac Rest - Rest: 60 min; Final: 152.2 °F
01:46:10 Batch Sparge - First Runnings: 0.0 gal sparge @ 152 °F, 3.5 gal collected, 0.0 min; Batch 1: 5.0 gal sparge @ 185 °F, 5.25 gal collected, 5 min; Sparge #3: 4.0 gal sparge @ 168.0 °F, 4.0 gal collected, 5 min; Total Runoff: 13.06 gal

Notes:

Mash 6.5g @ 170, 1.24qt/lb
Settled temp to 156, a little high, stirred for 10 minutes and hit 153. Temp dropped to 151 after 60 min.
No mash out, not much room in MLT for it.
First runnings were 3.5 gallons at 1.075.
Batch 1, 5 gallons @ 178, settled to 166.
Running 5.25 @ 1.042.
Batch 2, 4gal @160, settle to 156 (time had passed, had to heat one gallon on stove)
Runnings 4.25gal @ 1.022. Preboil total was 13 gallons @ 1.050 for 87.5% effeciency. Could have pulled 90+ with a mash out of maybe even a gallon.
Total of about 11g in large fermenter, racked onto US-05 from Amber.
1.014 on 9/17/07, minimal krausen left.

Batch #17         9/7/07

American Amber Take Two

10-B American Amber Ale

Size: 10.5 gal
Efficiency: 80.43%
Attenuation: 64.2%
Calories: 179.44 per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|

Terminal Gravity: 1.019 (1.010 - 1.015)
|================================|

Color: 14.0 (10.0 - 17.0)
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Alcohol: 4.46% (4.5% - 6.0%)
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Bitterness: 39.16 (25.0 - 40.0)
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Ingredients:

15 lbs Maris Otter Pale
1.0 lbs Munich TYPE I
1 lbs 2-Row Caramel Malt 40L
.5 lbs American Caramel 120°L
.5 lbs 2-Row Caramel Malt 10L
1 lbs Melanoidin Malt
.75 lbs Victory® Malt
1 oz Chinook (13.0%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 30 min
2 oz Cascade (5.5%) - steeped after boil
.5 oz Cascade (5.5%) - added dry to secondary fermenter
1 ea Fermentis US-05 Safale US-05

Schedule:

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

00:35:42 Mash In - Liquor: 6.26 gal; Strike: 172.7 °F; Target: 154 °F
01:35:42 Sac Rest - Rest: 60 min; Final: 153.2 °F
01:36:42 Mash out infusion - Water: 2.54 gal; Temperature: 212 °F; Target: 168 °F
01:46:42 Batch Sparge - First Runnings: 0.0 gal sparge @ 170 °F, 5.5 gal collected, 0.0 min; Batch 1: 5.58 gal sparge @ 168.0 °F, 6.5 gal collected, 10 min; Total Runoff: 12.3 gal

Notes:

This is my first 10 gallon batch for my own consumption. Mash temp was about 156 at first, ended at 153 65 minutes. Mash out 2.5 gallons boiling water done in turkey pot on the stove while sparge was heating in the keggle., temp stable at 165F.
First runnings...5.5g
batch...6.5g Collected 6.25 @ 1.025 gravity. Dang... two batches would have been better. This single batch put the cooler to the top.
Drained 10 gallons out of the kettle, 1/2 gallon was left. OG 1.053. Not bad at 80% conversion but I'll be splitting the sparge into equal sizes next time. I'll also shoot for a solid 11 gallons into the fermenter.
I saved 1/2 oz of whole Cascade for dryhopping the keg.

Lag time on the ferment was about 15 hours, by 24 it was rockin and rollin.
9/14/07 tested SG at 1.019-20ish... racking to secondary to make room for warrior pale. No change on 9/17/07. I suppose the high mash temp was a bit too high. It doesn't taste cloying.

Batch #15

Summer Ordinary Bitter

8-A Standard/Ordinary Bitter

Bitterness: 29.83 (25.0 - 35.0)
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Ingredients:

6 lbs 2-Row Brewers Malt
1 lbs Munich TYPE I
1 lbs 2-Row Caramel Malt 10L
0.25 lbs Victory® Malt
1 oz Fuggle (4.8%) - added during boil, boiled 60 min
1 oz Fuggle (4.8%) - added during boil, boiled 20 min
1 oz Fuggle (4.8%) - added during boil, boiled 5 min
1 ea Fermentis S-04 Safale S-04

Schedule:

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

00:33:31 Mash In - Liquor: 2.5 gal; Strike: 167.3 °F; Target: 154.0 °F
01:33:31 Saccharification Rest - Rest: 60.0 min; Final: 152.0 °F
01:40:17 Mash Out - Heat: 6.8 min; Target: 168.0 °F
02:25:17 Sparge - Mash out: 2.0 gal sparge @ 170.0 °F, 2.8 gal collected, 45.0 min; Sparge #2: 3.3 gal sparge @ 168.0 °F, 4 gal collected, 0.0 min; Total Runoff: 6.97 gal

Notes:

Evaporated .75 gallons more than expected and had to top up .75g to keep within gravity limits of the style. Hopefully won't blow off too much. Hit 77% effeciency. At 5 gallons, measured 1.044 OG. Added the .75g back in to dilute to 1.038 OG.
Bitter and Flavor hop additions were done in hop bags, aroma was free thrown into kettle.
Recirculated wort through CFC with march pump and used a prechiller after it got down to 100F. Recirced until ice was melted then ran into fermenter. Was about 78F. Pitched and put the carboy into a rubbermaid tub with cold water and an ice pack. I want this to churn at under 70F.
Rehydrated the S-04.
Tested SG on the night of 7/23 when I saw krausen falling. It's at 1.011 already in only 48 hours.
Tested at 7/30/07 and it's done at about 1.010.
Kegged but had a tragedy. The beer out disconnect leaked about 4.5 gallons into the chest freezer. Ugh.
Drank the last of this beer on 8/28/07. Dang, it was just getting really good.

Batch #14

JD's Wedding Wit (extract)

16-A Witbier

Bitterness: 21.4 (10.0 - 20.0)
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Ingredients:

13 lbs Dry Wheat
7.3 lbs Wheat Liquid
1 lbs Candi Sugar Clear
4.0 oz Czech Saaz (5.0%) - added during boil, boiled 45 min
3 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 30.0 min
4 oz Corriander seeds - added during boil, boiled 30 min
3.0 oz Orange Peel (dried) - added during boil, boiled 30 min

Schedule:

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

Notes:

Kind of a last minute idea to brew this up tonight. JD had received all the ingredients so we got it going. Steeped the adjuncts from flame on to boiling, about 30 minutes. Started with about 9 gallons of water and ended up with about 11.5 in the kettle after all the extract additions including candy sugar melted in 1/2 gal of hot water. JD took away 7 gallons and I got about 3.5 out of it, diluted to 5.5 gallons. Measured 1.042 on my batch but didn't mix the topped up wort well so who knows. Oxygenated and pitched about 1 cup of belgian ale slurry from JD's fermenter. Pitched at about 80 degrees and left in the garage. 6.5g bucket with bubbler airlock. Just as I suspected, I blew the airlock and bung right out of the lid and made a mess. This wit is really pretty far out of the BJCP guidelines being too bitter (although exactly what the hell TOO BITTER means is beyond me. It also has a lot more spice than the typical wit. It's a nice beer though and was well received at the WHALES brew club meeting. Not quite a session beer unless you really like Belgians.

Batch #13

Levi's Lost Amber

10-B American Amber Ale

Bitterness: 32.29 (25.0 - 40.0)
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Ingredients:

16 lbs 2-Row Brewers Malt
1 lbs 2-Row Caramel Malt 80L
.5 lbs Carared®
1.5 lbs Melanoidin Malt
1 lbs Vienna Malt
1 oz Amarillo (8.5%) - added during boil, boiled 70 min
1 oz Cascade (5.5%) - added during boil, boiled 40.0 min
1 oz Cascade (5.5%) - added during boil, boiled 15 min
2 oz Northern Brewer (8.0%) - steeped after boil
1 ea White Labs WLP001 California Ale

Schedule:

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

00:36:20 Mash In - Liquor: 6.5 gal; Strike: 170.7 °F; Target: 154 °F
01:36:20 Sac Rest - Rest: 60 min; Final: 153.2 °F
01:56:20 Batch Sparge - First Runnings: 0.0 gal sparge @ 150 °F, 4.0 gal collected, 0.0 min; Batch 1: 3.5 gal sparge @ 168.0 °F, 3.5 gal collected, 10 min; Batch 2: 3.5 gal sparge @ 168.0 °F, 3.5 gal collected, 10 min; Total Runoff: 11.25 gal

Notes:

Had a bit of trouble nailing the mash temp. Grain was 55dF so we mashed in high at 175F without calculating. First 15 minutes of the mash was about 158-160 so we stirred with the lid open then added a half gallon of cold water to finally settle in at about 152 for the next 40 minutes. We missed our target post boil volume mostly due to not measuring our runnoff properly. Had to top off a gallon in the fermenter. Levi lost his half in a car accident going home that day. RIP.
Basement ambient was about 64-65. Had better bottle in a rubbermaid bin with about 2 inches of water. Added some warm water occasssionaly to get ferment temp up above 66. Range was limited to 63-68.
Tested SG on 5/11/07 @ 1.015 give or take. Racked to secondary bottle on 5/12/07 and saved slurry in 16oz PET beer bottle. Tastes good, but green.
Racking to keg on 5/30/07 to replace kicked IPA. By far one of the best beers I've brewed and in general.

Batch #12

German Pilsner

2-A German Pilsner (Pils)

Size: 5.25 gal
Efficiency: 79.86%
Attenuation: 75.0%
Calories: 142.52 per 12.0 fl oz

Original Gravity: 1.043 (1.044 - 1.050)
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Terminal Gravity: 1.011 (1.008 - 1.013)
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Color: 3.0 (2.0 - 5.0)
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Alcohol: 4.22% (4.4% - 5.2%)
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Bitterness: 30.26 (25.0 - 45.0)
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Ingredients:

4.0 lbs 2-Row Brewers Malt
3 lbs German 2-row Pils
1 lbs Vienna Malt
1 oz Tettnanger (4.5%) - added during boil, boiled 60 min
1 oz Northern Brewer (8.0%) - added during boil, boiled 15 min
1 oz Hallertau Tradition (6.0%) - steeped after boil
1 ea Fermentis S-23 Saflager S-23

Schedule:

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

00:17:07 Mash In - Liquor: 2.6 gal; Strike: 177.2 °F; Target: 154 °F
01:17:07 Sac Rest - Rest: 60 min; Final: 152.1 °F
01:37:07 Batch Sparge - First Runnings: 0.0 gal sparge @ 150 °F, 4.0 gal collected, 0.0 min; Batch 1: 1.4 gal sparge @ 168.0 °F, 3.5 gal collected, 10 min; Batch 2: 1.4 gal sparge @ 168.0 °F, 3.5 gal collected, 10 min; Total Runoff: 11.24 gal

Notes:

Ferment temps were all over the place on this one. Pitched cold, lag was about 40 hours. Left in the chest freezer unplugged to try to hold a little heat. Garage was colder than expected (upper 40's). Added hot water to the chest here and there to raise into 50's. Overall a nice light lager. All the typical BMC drinkers related to this one the most. Something gave it a hint of fruity flavor. I detected a bit of DMS probebly due to the shorer than 90minute boil. This beer was gone by early summer 07.