Tuesday, February 24, 2015

Left Handed Imperial Stout #58

Brewsheet: Left Handed Imperial Stout #58
Imperial Stout

 

Type: Partial Mash
Date: 1/16/2015
Batch Size: 4.00 gal
Brewer: Bob Pearce
Boil Size: 5.08 gal
Asst Brewer: Sue
Boil Time: 60 min
Equipment: My Equipment
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes:


Prepare for Brewing

Prepare Yeast Starter

Clean and Prepare Brewing Equipment

Prepare 5.67 gal Water for Brewing

Mash or Steep Grains

Ingredients for Mashing
Amount
Item
Type
% or IBU
1.50 lb
Brewers Malt 2-Row (Briess) (1.8 SRM)
Grain
30.93 %
0.50 lb
Roasted Barley (Briess) (300.0 SRM)
Grain
10.31 %
0.35 lb
Chocolate Malt (350.0 SRM)
Grain
7.22 %
0.25 lb
Caramel Malt - 20L (Briess) (20.0 SRM)
Grain
5.15 %
0.15 lb
Honey Malt (25.0 SRM)
Grain
3.09 %
0.10 lb
Peat Smoked Malt (2.8 SRM)
Grain
2.06 %

Brew in a Bag
Step Time
Name
Description
Step Temp
60 min
Brew In a Bag
Add 4.00 gal of water and heat to 168.0 F over 2 min
168.0 F

Sparge with 0.00 gal of 168.0 F water.

Boil Wort

Add water to achieve boil volume of 5.08 gal

Estimated pre-boil gravity is 1.032

Boil Ingredients
Boil
Amount
Item
Type
60 min
1.00 oz
Goldings, East Kent [5.00 %] (60 min)
Hops
60 min
16.00 oz
Corn Syrup (Boil 60.0 min)
Misc
60 min
1.00 lb
Brown Sugar, Light (8.0 SRM)
Sugar
60 min
1.00 lb
Honey (1.0 SRM)
Sugar
20 min
0.50 oz
Pearle [7.80 %] (20 min)
Hops
5 min
2.00 items
Vanilla Bean (Boil 5.0 min)
Misc


Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter

Add water to achieve final volume of 4.00 gal

Ingredients for Fermentation
Amount
Item
Type
% or IBU
1 Pkgs
SafAle English Ale 04 (DCL Yeast #S-04)
Yeast-Ale

Measure Actual Original Gravity _______     (Target: 1.039 SG)

Measure Actual Batch Volume _______     (Target: 4.00 gal)

Fermentation

1/16/2015 - Primary fermentation (4 days at 68.0 F)

1/20/2015 - Secondary fermentation (7 days at 68.0 F)

N/A - Tertiary Fermentation (0 days at 68.0 F)

Prepare for Bottling/Kegging

Measure Final Gravity: _________  (Estimate: 1.010 SG)

1/27/2015 - Bottle beer at 60.0 F with 3.0 oz of corn sugar.

Age beer for 28.0 days at 52.0 F

2/24/2015 - Drink and enjoy!

Notes
This was made from left over grains with honey, corn syrup, brown surgar

preboil 1.048




Belgian Triple...Rasin Sin #59

Brewsheet: Belgian Triple...Rasin Sin #59
Belgian Tripel

 

Type: Partial Mash
Date: 1/17/2015
Batch Size: 5.00 gal
Brewer: Bob Pearce
Boil Size: 6.20 gal
Asst Brewer: Gary
Boil Time: 55 min
Equipment: My Equipment
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes:


Prepare for Brewing

Prepare Yeast Starter

Clean and Prepare Brewing Equipment

Prepare 6.48 gal Water for Brewing

Mash or Steep Grains

Ingredients for Mashing
Amount
Item
Type
% or IBU
0.25 lb
Aromatic Malt (26.0 SRM)
Grain
2.54 %

Steeping
Step Time
Name
Description
Step Temp
20 min
Steeping
Add 6.00 gal of water at 150.1 F
150.0 F

Sparge with 0.00 gal of 168.0 F water.

Boil Wort

Add water to achieve boil volume of 6.20 gal

Estimated pre-boil gravity is 1.061

Boil Ingredients
Boil
Amount
Item
Type
60 min
1.00 lb
Light Candy Sugar (Boil 60.0 min)
Misc
55 min
3.00 lb
Pilsen Dry Malt (3.0 SRM)
Extract
55 min
6.60 lb
LME Pilsen Light (Briess) (2.3 SRM)
Extract
50 min
1.00 oz
Northern Brewer [8.50 %] (50 min)
Hops
5 min
0.50 oz
Goldings, East Kent [5.00 %] (5 min)
Hops
5 min
7.50 oz
Rasins (Boil 5.0 min)
Misc


Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter

Add water to achieve final volume of 5.00 gal

Ingredients for Fermentation
Amount
Item
Type
% or IBU
1 Pkgs
SafBrew Ale (DCL Yeast #S-33)
Yeast-Ale

Measure Actual Original Gravity _______     (Target: 1.072 SG)

Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation

1/17/2015 - Primary fermentation (4 days at 68.0 F)

1/21/2015 - Secondary fermentation (7 days at 68.0 F)

N/A - Tertiary Fermentation (0 days at 68.0 F)

Prepare for Bottling/Kegging

Measure Final Gravity: _________  (Estimate: 1.018 SG)

1/28/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.

Age beer for 28.0 days at 52.0 F

2/25/2015 - Drink and enjoy!

Notes
Brewers Best
smashed golden rasins and added the last 5 min of boil




La Petite Orange #61

Brewsheet: La Petite Orange #61
Belgian Dubbel

 

Type: Extract
Date: 2/21/2015
Batch Size: 5.00 gal
Brewer: Bob Pearce
Boil Size: 6.27 gal
Asst Brewer: Jody & Gary
Boil Time: 60 min
Equipment: My Equipment
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: -
Taste Notes: After 3 days yeast didnt start so pitched 3/4 pack of 04 yeast


Prepare for Brewing

Prepare Yeast Starter

Clean and Prepare Brewing Equipment

Prepare 6.27 gal Water for Brewing

Mash or Steep Grains

Steep Grains at 160.0 F
Amount
Item
Type
% or IBU
0.50 lb
Belgian Caravienne (3.0 SRM)
Grain
6.67 %
0.50 lb
Carapils (Briess) (1.5 SRM)
Grain
6.67 %
0.25 lb
Belgian Aromatic (3.0 SRM)
Grain
3.33 %
0.25 lb
Biscuit Malt (23.0 SRM)
Grain
3.33 %

Steep grains as desired (30-60 minutes)

Remove grains, and prepare to boil wort

Boil Wort

Add water to achieve boil volume of 6.27 gal

Estimated pre-boil gravity is 1.037

Boil Ingredients
Boil
Amount
Item
Type
60 min
6.00 lb
Pilsner Liquid Extract (3.5 SRM)
Extract
60 min
1.00 oz
Styrian Goldings [5.40 %] (60 min)
Hops
1 min
0.50 oz
Coriander Seed (Boil 1.0 min)
Misc
1 min
0.50 oz
Orange Peel, Sweet (Boil 1.0 min)
Misc
1 min
16.00 oz
Brun Foncé Candi Surgar (Boil 1.0 min)
Misc


Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter

Add water to achieve final volume of 5.00 gal

Ingredients for Fermentation
Amount
Item
Type
% or IBU
1 Pkgs
Belgian Ale (Wyeast Labs #1214)
Yeast-Ale

Measure Actual Original Gravity _______     (Target: 1.045 SG)

Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation

2/21/2015 - Primary fermentation (4 days at 68.0 F)

2/25/2015 - Secondary fermentation (7 days at 68.0 F)

N/A - Tertiary Fermentation (0 days at 68.0 F)

Prepare for Bottling/Kegging

Measure Final Gravity: _________  (Estimate: 1.011 SG)

3/4/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.

Age beer for 28.0 days at 52.0 F

4/1/2015 - Drink and enjoy!

Notes
A Belgian Dubbel without the deep dark chocolate maltiness, the Orange is rich with caramel sweetness and a full body that hides the 6.1% ABV very well. A simple sipper that evokes warm summery memories with every sip, yet fits perfectly into the colder months' standard brewing repertoire.

Wyeast Trappist High Gravity Y3787 is a great alternative yeast for this kit; it ferments a bit drier with a rich ester profile, malty palate, and has a high alcohol tolerance.