tag:blogger.com,1999:blog-39030050715539768222024-02-07T02:53:39.888-08:00Chillindamos Homebrewing<strong>chillindamos \'chil-lən-də-mōs\ short for "chillin' the most" :</strong><br>
<p>1. In a relaxed and content state more than anyone else.</p>
<p><em>"Sean, what are you up to today?" "Homebrewing a batch of beer and chiillindamos."</em></p><br>
<p>This is my homebrew blog of adventures, recipes, equipment, triumphs, and tribulations.</p>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-3903005071553976822.post-10489211538318479802013-02-14T20:54:00.001-08:002013-02-22T07:02:35.564-08:00Homebrew Time Lapse, Hoptastic IPA<div class="separator" style="clear: both; text-align: left;">
Just over a year went by since my last entry, crazy! The kid has grown and another is on the way. Life moves fast now. With limited time, I found that <a href="http://twitter.com/Chillindamos" target="_blank">Twitter</a> was the best medium to share my latest brewing adventures. Posting the below time lapse video of my last brew day really brought me back here. This brew was the 16th batch on the new system which has now yielded 195 gallons. On my old 5 gallon system, the same volume would have taken 39 batches. Since I started brewing with the B3 2050, I have been really enjoying splitting a batch in increments of 5 gallons to test out different yeast strains. In the future, I want to also experiment with varying fermentation temperature schedules.</div>
<div class="separator" style="clear: both; text-align: left;">
The video below was taken using a time lapse camera over the course of a casual homebrew day. The camera took one shot every 2 seconds and compiled the images at a rate of 30 frames per second. I edited out some of the longer waits (all grain, all day) to show more of the busy-body action of the day. For a better resolution video, you can go here <a href="http://bit.ly/Yc5enA" target="_blank">Chillindamos Homebrew Time Lapse</a>.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/cT7RjAQUObM?feature=player_embedded' frameborder='0'></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="Section1">
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22.0pt;">Hoptastic IPA</span></i></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">Imperial IPA</span></i></b></div>
</td>
</tr>
</tbody></table>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<span style="font-size: 11.0pt;">BJCP:</span>
14C</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Date: 02/10/2013</div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Brewer: Sean</div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 15.50 gal</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: 15G B3 2050</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.073 SG</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.072 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.012 SG</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.012 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
8.2 %</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 7.9 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
110.7 IBUs</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
9.6 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 21.50 oz</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 243.1 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> </div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<center>
<u><b>Ingredients</b></u></center>
<table cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">38.20 gal</td>
<td align="left">SD Alvarado</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">6.00 g</td>
<td align="left">Gypsum (Calcium Sulfate) (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">35 lbs</td>
<td align="left">Brewers Malt 2-Row (Briess) (1.8 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">81.4 %</td>
</tr>
<tr>
<td align="left">3 lbs 8.0 oz</td>
<td align="left">Munich (Dingemans) (5.5 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">8.1 %</td>
</tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Caramel/Crystal Malt - 20L (20.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">4.7 %</td>
</tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Caramel/Crystal Malt - 60L (60.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">4.7 %</td>
</tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Wheat - White Malt (Briess) (2.3 SRM)</td>
<td align="left">Grain</td>
<td align="left">7</td>
<td align="left">1.2 %</td>
</tr>
<tr>
<td align="left">1.50 oz</td>
<td align="left">Homegrown Chinook [13.00 %] - First Wort 90.0 min</td>
<td align="left">Hop</td>
<td align="left">8</td>
<td align="left">27.9 IBUs</td>
</tr>
<tr>
<td align="left">2.00 oz</td>
<td align="left">Homegrown Chinook [13.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">33.8 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Columbus [14.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">10</td>
<td align="left">18.2 IBUs</td>
</tr>
<tr>
<td align="left">6.00 g</td>
<td align="left">Gypsum (Calcium Sulfate) (Boil 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">11</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.00 oz</td>
<td align="left">Homegrown Columbus [14.00 %] - Boil 20.0 min</td>
<td align="left">Hop</td>
<td align="left">12</td>
<td align="left">12.2 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Cascade [5.50 %] - Boil 20.0 min</td>
<td align="left">Hop</td>
<td align="left">13</td>
<td align="left">2.4 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Simcoe [13.00 %] - Boil 20.0 min</td>
<td align="left">Hop</td>
<td align="left">14</td>
<td align="left">5.7 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Cascade [5.50 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">15</td>
<td align="left">1.2 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Simcoe [13.00 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">16</td>
<td align="left">2.8 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Cascade 20 min Whirlpool [5.50 %] - Boil 1.0 min</td>
<td align="left">Hop</td>
<td align="left">17</td>
<td align="left">1.3 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Centennial 20 min Whirlpool [10.00 %] - Boil 1.0 min</td>
<td align="left">Hop</td>
<td align="left">18</td>
<td align="left">2.2 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Homegrown Columbus 20 min Whirlpool [14.00 %] - Boil 1.0 min</td>
<td align="left">Hop</td>
<td align="left">19</td>
<td align="left">3.0 IBUs</td>
</tr>
<tr>
<td align="left">1.40 oz</td>
<td align="left">Simcoe Rocket 175°F [13.00 %] - Aroma Steep 0.0 min</td>
<td align="left">Hop</td>
<td align="left">20</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">0.45 oz</td>
<td align="left">Homegrown Centennial Rocket 175°F [10.00 %] - Aroma Steep 0.0 min</td>
<td align="left">Hop</td>
<td align="left">21</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">0.15 oz</td>
<td align="left">Homegrown Cascade Rocket 175°F [5.50 %] - Aroma Steep 0.0 min</td>
<td align="left">Hop</td>
<td align="left">22</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">California Ale (White Labs #WLP001) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">23</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Dry English Ale (White Labs #WLP007) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">24</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Pacific Ale (White Labs #WLP041) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">25</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">3.00 oz</td>
<td align="left">Homegrown Cascade [5.50 %] - Dry Hop 10.0 Days</td>
<td align="left">Hop</td>
<td align="left">26</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">3.00 oz</td>
<td align="left">Homegrown Centennial [10.00 %] - Dry Hop 10.0 Days</td>
<td align="left">Hop</td>
<td align="left">27</td>
<td align="left">0.0 IBUs</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<center>
<u><b>Mash Steps</b></u></center>
<table cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Infusion</td>
<td align="left">Add 52.47 qt of water at 161.3 F</td>
<td align="left">148.0 F</td>
<td align="left">70 min</td>
</tr>
<tr>
<td align="left">Mash Step</td>
<td align="left">Heat to 168.0 F over 50 min</td>
<td align="left">168.0 F</td>
<td align="left">5 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: SMART 148 and Mash Out</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
43 lbs</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
168.0 F</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
18.95 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 7.00</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
68.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
10.00</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
66.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.4</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
13.72 PSI</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 13.72 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
45.0 F</div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
42.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> B3 2050 Batch #16<br />Divded
wort into 3 five gallon carboys pitched with 1 vial each of the 3 yeast
strains. No starters. One minute of oxygen via diffusion stone in
each carboy. Also, 1 vial of WLN4000 Clarity-Ferm in each carboy (first
time use). </div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p8" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</div>
Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-34142273628312403612012-02-09T21:06:00.000-08:002012-02-09T21:06:47.854-08:00B3 2050 BrewSculpture is Here!The new system has arrived and homebrewing has elevated to a new level. The <a href="http://morebeer.com/" target="_blank">MoreBeer</a> 2050 <a href="http://morebeer.com/search/103502" target="_blank">BrewSculpture</a> was ready ahead of time and it was difficult to wait through the holidays for the opportunity to fire it up. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75054CpELmlI7I5Cfv2igpFROq5-xpu8bvh6ciKnxGovlw8YSVEiXOLWPZROtPU7cdL8aLnEqI4_mLE48VMP7-YUDJ8hSF-jlB1KPwELqMWu8FPDs8yylIZe-PWSFM4m8bJgDnyni9lw/s1600/2050_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75054CpELmlI7I5Cfv2igpFROq5-xpu8bvh6ciKnxGovlw8YSVEiXOLWPZROtPU7cdL8aLnEqI4_mLE48VMP7-YUDJ8hSF-jlB1KPwELqMWu8FPDs8yylIZe-PWSFM4m8bJgDnyni9lw/s400/2050_01.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The first of many homebrews, B3 2050 BrewSculpture.</i></td></tr>
</tbody></table>
As with any upgrade or new location, I anticipated a rough start. I wasn't even sure if the BrewSculpture would fit through the doorway since specs slightly exceeded the width of our garage door. I decided that I would test and scrub everything on one day before committing to a brew day. Luckily, it fit through the door and was moderately manageable to move the stand to my existing brewing location. With the kettles and everything loaded, the weight is insane. Just the stand, moving around is quite easy.<br />
After a thorough scrub and testing of all systems (pumps, float switches, temp gauges, gas lines, digital burner, probes), it was a GO for Inaugural Pale Ale. Here's the homebrew recipe:<br />
<link href="blog_files/filelist.xml" rel="File-List"></link>
<title>Chillindamos Homebrew Recipe</title>
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<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22pt;">Inaugural Pale Ale</span></i></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">American Pale Ale</span></i></b></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<span style="font-size: 11pt;">BJCP:</span>
10A<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Date: 01/14/2012</div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Brewer: Sean</div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 10.00 gal<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: B3 2050 </div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.057 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.057 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.012 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.007 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
6.0 %<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 6.6 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
42.9 IBUs<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
5.9 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 8.00 oz<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 187.8 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> </div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Ingredients</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">17.30 gal</td>
<td align="left">SD/RO 70/30</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.00 tbsp</td>
<td align="left">pH 5.2 Stabilizer (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">17 lbs</td>
<td align="left">Rahr 2 Row Malt (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">81.0 %</td>
</tr>
<tr>
<td align="left">2 lbs</td>
<td align="left">Munich Malt (9.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">9.5 %</td>
</tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">Caramel/Crystal Malt - 20L (20.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">4.8 %</td>
</tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">White Wheat Malt (2.4 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">4.8 %</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Nugget [13.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">7</td>
<td align="left">22.1 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Whirlfloc Tablet (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">8</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.50 tsp</td>
<td align="left">Irish Moss (Boil 10.0 mins)</td>
<td align="left">Fining</td>
<td align="left">9</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.00 oz</td>
<td align="left">Centennial [10.00 %] - Boil 10.0 min</td>
<td align="left">Hop</td>
<td align="left">10</td>
<td align="left">12.3 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Cascade [6.60 %] - Boil 10.0 min</td>
<td align="left">Hop</td>
<td align="left">11</td>
<td align="left">4.1 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Servomyces (Boil 10.0 mins)</td>
<td align="left">Other</td>
<td align="left">12</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.00 oz</td>
<td align="left">Cascade [6.60 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">13</td>
<td align="left">4.5 IBUs</td>
</tr>
<tr>
<td align="left">2.00 oz</td>
<td align="left">Cascade [6.60 %] - Boil 0.0 min</td>
<td align="left">Hop</td>
<td align="left">14</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">2.0 pkg</td>
<td align="left">California Ale (White Labs #WLP001) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">15</td>
<td align="left">-</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Mash Steps</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Mash In</td>
<td align="left">Add 27.30 qt of water at 165.3 F</td>
<td align="left">152.0 F</td>
<td align="left">60 min</td>
</tr>
<tr>
<td align="left">Mash Out</td>
<td align="left">Heat to 162.0 F over 10 min</td>
<td align="left">162.0 F</td>
<td align="left">0 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: Single Infusion, Light Body, No Mash Out<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
21 lbs</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
168.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
11.15 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 4.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
66.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
10.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
60.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.3</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
12.54 PSI<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 12.54 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
45.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
45.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> Pale Ale, such an under appreciated style these days. Especially in San Diego, where I like to tell people that IPA flows out of drinking fountains, pale ale just sounds ordinary. As one of my favorite beers styles, I haven't brewed a pale ale in such a long time. I wanted to brew a great first beer on the new MoreBeer B2050 BrewSculpture and pale ale was very appropriate. <br />Suprisingly, the brew day went very smooth. Over a decade of homebrewing enabled a fairly easy transition. Hops at 0 minutes were used in a Hop Rocket. Nugget and part of the Cascade hops were homegrown by Travis. Centennial from my farm.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p8" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<br />There were a few minor hiccups during the first brew but nothing that hindered the bulk of the process. I was having way too much fun to really care about the details. The second batch had to wait a few weeks but by then all the kinks were worked out.<br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cU5eDL6H9kDef73dMDhBI3NBsKBAex7N_HSoW4Ly4RbxWUAhcYsASBmKxUojMvLWjA2BJdV8toMSL7zFjeqUDfY5de7CeNgXg87GBT0hW0a1IBsnamYNffMiF44LEkt6Br6E8uVb1F4/s1600/2050_02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cU5eDL6H9kDef73dMDhBI3NBsKBAex7N_HSoW4Ly4RbxWUAhcYsASBmKxUojMvLWjA2BJdV8toMSL7zFjeqUDfY5de7CeNgXg87GBT0hW0a1IBsnamYNffMiF44LEkt6Br6E8uVb1F4/s400/2050_02.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Getting ready to heat up the mash liquor.</i></td></tr>
</tbody></table>
California Common was next on the homebrew list. An observer on this day would have probably noted that it would have appeared that I had been using this system for years. Everything went extremely well. I don't even think we spilled any grain during the tippy clean-up. Clean-up is a bit more involved than before but luckily Kara helped out both brews. After this batch, I'm ready to ramp up the production if needed for sheer quantity and experimentation. </div>
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<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22pt;">Start Your Steam Engines</span></i></b></div>
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<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">California Common Beer</span></i></b></div>
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<span style="font-size: 11pt;">BJCP:</span>
7B<o:p></o:p></div>
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Date: 02/02/2012</div>
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<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain<o:p></o:p></div>
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Brewer: Sean</div>
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<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 10.00 gal<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: B3 2050</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.066 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.065 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.021 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.014 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
6.0 %<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 6.7 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
32.6 IBUs<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
12.0 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 6.00 oz<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 219.2 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> </div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Ingredients</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">23.50 gal</td>
<td align="left">SD/RO 70/30</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.50 tbsp</td>
<td align="left">pH 5.2 Stabilizer (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">17 lbs 16.0 oz</td>
<td align="left">Rahr Malting 2-Row (1.8 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">71.6 %</td>
</tr>
<tr>
<td align="left">4 lbs</td>
<td align="left">Belgian Munich (9.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">15.9 %</td>
</tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">British Crystal Malt (70.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">4.0 %</td>
</tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">Crystal Malt - 20L (20.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">4.0 %</td>
</tr>
<tr>
<td align="left">1 lbs</td>
<td align="left">Victory Malt (25.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">7</td>
<td align="left">4.0 %</td>
</tr>
<tr>
<td align="left">2.1 oz</td>
<td align="left">Chocolate Malt (350.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">8</td>
<td align="left">0.5 %</td>
</tr>
<tr>
<td align="left">1.50 oz</td>
<td align="left">Northern Brewer [7.50 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">18.0 IBUs</td>
</tr>
<tr>
<td align="left">1.00 tsp</td>
<td align="left">Irish Moss (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">10</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Whirlfloc Tablet (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">11</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.25 oz</td>
<td align="left">Northern Brewer [7.50 %] - Boil 15.0 min</td>
<td align="left">Hop</td>
<td align="left">12</td>
<td align="left">13.4 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Servomyces (Boil 10.0 mins)</td>
<td align="left">Other</td>
<td align="left">13</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.25 oz</td>
<td align="left">Northern Brewer [7.50 %] - Boil 1.0 min</td>
<td align="left">Hop</td>
<td align="left">14</td>
<td align="left">1.2 IBUs</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">San Francisco Lager (White Labs #WLP810) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">15</td>
<td align="left">-</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Mash Steps</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Infusion</td>
<td align="left">Add 43.47 qt of water at 167.7 F</td>
<td align="left">154.0 F</td>
<td align="left">60 min</td>
</tr>
<tr>
<td align="left">Mash Step</td>
<td align="left">Heat to 168.0 F over 20 min</td>
<td align="left">168.0 F</td>
<td align="left">5 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: SMART 154 and Mash Out<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
25 lbs 2.1 oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
168.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
12.56 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 14.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
60.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
10.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.5</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
12.27 PSI<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 12.27 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
40.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
40.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> This time of year, from a combination of old plaster walls and wood floors, the house fermentation area maintains a consistent 58-60°F. Too cold for ales and too warm for lagers but close enough for a hybrid yeast strain such as White Labs WLP810 San Francisco Lager to thrive. Recipe formulation started with Jamil's recipe shared during his Brewing Network podcast on brewing California Common.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p8" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-34520188900897119282011-12-21T12:00:00.000-08:002011-12-21T12:00:07.152-08:00Puna Noni SourTime for some <a href="http://www.radicalbrewing.com/" target="_blank">Radical Brewing</a>! When Bryan came to visit us from Oahu I asked him to bring an
interesting and wild Hawaiian ingredient. <a href="http://en.wikipedia.org/wiki/Morinda_citrifolia" target="_blank"> Noni</a> juice is what arrived.
The noni fruit is loaded with carbs, dietary fiber, and a host of other
micronutrients and phytochemicals. The <a href="http://www.nonialoha.com/" target="_blank">Puna Noni</a> juice label describes the
product as a nutrient supplement with a suggested daily dose of about
1oz (should be about an ounce per serving of beer in the final product). Searching the web,
you can find several noni homeopathic applications none of which have
been thoroughly investigated. From urinary tract infections to cancer inhibitors, noni juice seems to have a number of health benefits. This beer might be the cure
you're looking for! Apparently, the juice is already fermented prior to bottling so there might already be some interesting critters in the juice. This would also explain why I didn't see a jump in OG after adding the juice. For better or worse, I applied the juice after the boil so as not to disrupt the funkiness already present in this concoction.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvxKnBr9QIuuYkhh9qBKY7oF1Ab9b-zz8SSEFUWysj8fxmVWh6L_w9n6C23GQ3ouOQ8DLMw-zhDyZSFtJESgGJXpateV6p_m4sbtdKpZoAQDTk16BmOQsL2o7vH_cg7Jvqz8iIgD9xsk/s1600/IMG_9004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvxKnBr9QIuuYkhh9qBKY7oF1Ab9b-zz8SSEFUWysj8fxmVWh6L_w9n6C23GQ3ouOQ8DLMw-zhDyZSFtJESgGJXpateV6p_m4sbtdKpZoAQDTk16BmOQsL2o7vH_cg7Jvqz8iIgD9xsk/s400/IMG_9004.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puna Noni Juice</td></tr>
</tbody></table>
This has got to be radical brewing, right <a href="http://www.radicalbrewing.com/rbauthr.html" target="_blank">Randy Mosher</a>? This fruit develops a strong odor as it ripens that give it nicknames like "cheese fruit" and "vomit fruit". You'd never think that this species is in the coffee family! According to the noni Wikipedia article, people will only eat this fruit during times of famine. Well, let's see how it does in a homebrew. Should be an interesting experiment and I have several glass carboys that are screaming for long-term projects.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Noni_fruit_%28Morinda_citrifolia%29.jpg/529px-Noni_fruit_%28Morinda_citrifolia%29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Noni_fruit_%28Morinda_citrifolia%29.jpg/529px-Noni_fruit_%28Morinda_citrifolia%29.jpg" width="440" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noni Fruit, <i>Morinda citrifolia</i><b> </b></td></tr>
</tbody></table>
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<title>Chillindamos Homebrew Recipe</title>
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<div class="Section1">
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22pt;">Puna Noni Sour</span></i></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">Specialty Beer</span></i></b></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<span style="font-size: 11pt;">BJCP:</span>
23A<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Date: 12/20/2011</div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Brewer: Sean</div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 5.00 gal<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: Chillindamos Brewhaus</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.061 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.059 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.017 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.010 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
5.9 %<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 6.4 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
38.1 IBUs<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
14.3 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 3.80 oz<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 196.2 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> The noni juice is dark brown and very aromatic. The flavor and aroma are hard to describe since I haven't had anything like this before. Definitely funky! Should put most recipes found in "Radical Brewing" in the tame category. <br />
I'll categorize this brew in BJCP Category 23 - Specialty Brew for its unusual and exotic fermented fruit ingredient and no definitive baseline style.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<br />
<br />
<center><u><b>Ingredients</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">8.40 gal</td>
<td align="left">SD/RO 50/50</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.50 tbsp</td>
<td align="left">pH 5.2 Stabilizer (Mash 90.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">8 lbs</td>
<td align="left">Pilsner (2 Row) Ger (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">65.6 %</td>
</tr>
<tr>
<td align="left">4 lbs</td>
<td align="left">Munich Malt (9.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">32.8 %</td>
</tr>
<tr>
<td align="left">3.2 oz</td>
<td align="left">Carafa II (412.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">1.6 %</td>
</tr>
<tr>
<td align="left">1.60 oz</td>
<td align="left">Tettnang [4.10 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">6</td>
<td align="left">24.5 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Whirlfloc Tablet (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">7</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.20 oz</td>
<td align="left">Saaz [3.80 %] - Boil 15.0 min</td>
<td align="left">Hop</td>
<td align="left">8</td>
<td align="left">8.4 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Saaz [3.80 %] - Boil 10.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">5.1 IBUs</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">Belgian Saison I Ale (White Labs #WLP565) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">10</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">3.00 qt</td>
<td align="left">Puna Noni Juice (Primary 0.0 mins)</td>
<td align="left">Flavor</td>
<td align="left">11</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">2.0 pkg</td>
<td align="left">Belgian Sour Mix 1 (White Labs #WLP655) [50.28 ml] [Add to Secondary]</td>
<td align="left">Yeast</td>
<td align="left">12</td>
<td align="left">-</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<br />
<br />
<center><u><b>Mash Steps</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Mash In</td>
<td align="left">Add 13.42 qt of water at 173.8 F</td>
<td align="left">152.0 F</td>
<td align="left">90 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: Single Infusion, Medium Body, No Mash Out<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
12 lbs 3.2 oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
168.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
5.95 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 14.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
365.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
60.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.3</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
12.54 PSI<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 12.54 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
45.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
60.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> Added noni juice directly to the primary just before pitching WLP565. Saison I yeast was choosen for its known ability as an underachiever leaving food behind for the sour blend to do its work. 60 seconds of oxygen via diffusion stone also applied prior to pitching. No yeast starter used, single vial only. Started ferment at 65°F and insulated well to allow free-rise. I will not ramp up the temperature like most saison fermentation profiles. Instead, I will let 565 do what it can before racking to secondary and pitching two vials of WLP655 Belgian Sour Mix I. Then, it will sit for a year.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p8" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</div>
<i><b>Image Source:</b></i><br />
Rodríguez, Wilfredo. <i>Noni Fruit (Morinda Citrifolia).jpg</i>. 2008. Photograph. <i>Morinda Citrifolia</i>. Wikipedia.org, 15 Oct. 2008. Web. 21 Dec. 2011. <http: en.wikipedia.org="" morinda_citrifolia="" wiki="">.</http:>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com10tag:blogger.com,1999:blog-3903005071553976822.post-2060949787482415112011-12-18T19:24:00.000-08:002011-12-18T21:26:44.907-08:00Lilikoi WheatThis is my first writings about working with Hawaiian passion fruit
but this is the third brew working with the fruit. I also made a
semi-sweet mead with lilikoi juice on national mead day this past
August. The lilikoi fruit is sourced from a great friend's backyard on
Oahu. Lilikoi is the Hawaiian word for <a href="http://en.wikipedia.org/wiki/Passiflora_edulis" target="_blank">passion fruit</a>.
He crushes and strains the juice. The juice looks like an intense
orange juice. The aroma is amazing and the flavor is very tart,
citrusy, and tropical. Huge props to Bryan who readily processes and
ships this across the <a href="http://en.wikipedia.org/wiki/Pacific_Ocean" target="_blank">pond</a>.<br />
<br />
This
past summer, I brewed a similar batch to this one as well as a Belgian
Wit. Personally, I think it does very well in an American Wheat but
others at my homebrew club liked the wit better. While the wit was more
tart, I feel the fruit flavor and aromas were in better marriage with
the malt and yeast profile in the American Wheat I brewed. Part of me
also thinks that beer fans are also more partial to any Belgian style
over a style like American Wheat which can have a bad reputation as a
"blonde ale".<br />
<br />
I'm getting better with BeerSmith 2. Like with most software, it has had its learning curve. I still see calculated values that don't match my brew day. Since the Chillindamos Brewhaus will experience a major upgrade in the future, I will invest the time at a later date to match the software with my brewing process. I'm wondering if anyone else uses the software with <a href="http://morebeer.com/" target="_blank">MoreBeer!</a>s <a href="http://morebeer.com/view_product/10066//SMART_Full_Digital_Package_26g" target="_blank">SMART</a> system? Here's a description of the mashing process I'm adopting:<br />
<blockquote class="tr_bq">
<b>SMART</b> is a method of maintaining or
raising the temperature of your Mash. SMART
stands for <i>Step Mash Adjusted Recirculation
Temperature</i>. While the acronym is a bit of a
stretch, it is a smart way of adjusting your Mash
temperature without the concerns of scorching
that can be associated with applying direct
flame or use electric heating elements.<br />
<br />
The way it works: By using a pump, you
move liquid wort out the bottom of the Mash
Tun through a heat exchanger (a copper coil)
located in your Hot Liquor Tank and
then gently return it to the top of the grain
bed. This heat exchange is very gentle and
will not have any caramelizing effects on the
wort.
Another advantage of SMART systems is
wort clarity. When you are doing recirculation
you are using the grain bed as a filter to remove
particulate from the recirculating wort.
This allows you to transfer already cleared wort
into the Boil Kettle.</blockquote>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/9/91/Passiflora_edulis_forma_flavicarpa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://upload.wikimedia.org/wikipedia/commons/9/91/Passiflora_edulis_forma_flavicarpa.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Passiflora_edulis" target="_blank"><i>Passiflora edulis</i></a>, the flower of lilikoi.</td></tr>
</tbody></table>
<link href="blog_files/filelist.xml" rel="File-List"></link>
<title>Chillindamos Homebrew Recipe</title>
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<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22pt;">Lilikoi Wheat</span></i></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">American Wheat or Rye Beer</span></i></b></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<span style="font-size: 11pt;">BJCP:</span>
6D<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Date: 12/04/2011</div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Brewer: Sean</div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 5.00 gal<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: Chillindamos Brewhaus</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.057 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.059 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.012 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.006 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
6.0 %<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 7.0 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
15.4 IBUs<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
4.5 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 1.00 oz<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 194.3 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> Bryan shipped a gallon of fresh lilikoi from his backyard. He crushed and lightly pasteurized the fruit. This batch is not as intensely aromatic and flavorful as the last two arrivals. Another good friend, ALF, says the acidity is so high that pasteurization is not necessary.<br />
I typically do a 70/30% grist ratio with my American Wheat recipes but stepped this up a bit in the pale malt along with a slightly higher mash temp to cut just a bit off the tart.<br />
This is the 3rd homebrew using Lilikoi juice and I also have a mead in progress as well. In my opinion, this is an outstanding fruit to work with for its aromatics, flavor, tartness, and hue contribution (a saturated orange juice color).</div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<br />
<center><u><b>Ingredients</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">8.03 gal</td>
<td align="left">SD Alvarado</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">7 lbs</td>
<td align="left">White Wheat Malt (2.4 SRM)</td>
<td align="left">Grain</td>
<td align="left">2</td>
<td align="left">63.6 %</td>
</tr>
<tr>
<td align="left">4 lbs</td>
<td align="left">Pale Malt (2 Row) US (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">36.4 %</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">4</td>
<td align="left">15.4 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Whirlfloc Tablet (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">5</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">California Ale (White Labs #WLP001) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">6</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.00 pt</td>
<td align="left">Lilikoi Juice (Primary 0.0 mins)</td>
<td align="left">Flavor</td>
<td align="left">7</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.50 pt</td>
<td align="left">Lilikoi Juice (Bottling 0.0 mins)</td>
<td align="left">Flavor</td>
<td align="left">8</td>
<td align="left">-</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<br />
<center><u><b>Mash Steps</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Mash In</td>
<td align="left">Add 12.10 qt of water at 174.5 F</td>
<td align="left">152.0 F</td>
<td align="left">60 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: Single Infusion, Medium-Light Body, No Mash Out<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
11 lbs</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
168.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
5.95 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 13.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
10.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
67.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.5</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
12.27 PSI<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 12.27 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
40.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
40.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> At kegging, it was determined by Michelle (my senses were ruined by a recent cold) to add more lilikoi juice to increase aromatics, flavor, and tartness. 1/2 pint of juice was added directly to the keg. No secondary fermentation, went straight to keg. White Labs WLP001 used directly from vial, no starter. By the look at the bottom of the primary after racking, the yeast bed looked very frothy white and healthy. Certainly cleaner than most yeast beds after primary though could be due to lower trub amounts in primary.<br />
Lilikoi Juice likely added sugar content that contributes to the OG. It also changes the pH at each addition. </div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
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<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
</div>
</div>
If this beer is remotely the hit it was when served at Andrew's engagement party, should prove to be a solid performer at our Annual New Year's Big Bear Bash. <br />
<br />
<b>Sources:</b><br />
<div class="hang">
MoreBeer! "Analog S.M.A.R.T | MoreBeer." <i>Beer Making Kits and Home Brewing Supplies | MoreBeer</i>. MoreBeer! Web. 18 Dec. 2011<http: 8862="" analog_smart="" beerwinecoffee="" morebeer.com="" view_product="">.</http:><br />
<br />
</div>
<div class="hang">
<i>Passiflora Edulis Forma Flavicarpa</i>. Photograph. <i>Passiflora Edulis Forma Flavicarpa</i>.
By Agricultural Research Service, USDA. Wikipedia,org, 13 Aug. 2006.
Web. 18 Dec. 2011.
<http: en.wikipedia.org="" file:passiflora_edulis_forma_flavicarpa.jpg="" wiki="">.</http:></div>
<br />Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-76397247328261580682011-12-10T13:16:00.001-08:002011-12-18T21:19:33.714-08:00Big Bear Fest AleI've brewed at least a dozen batches since my last recipe post (April). While I've been trying to use software (BeerTools Pro and BeerSmith 2) to drive my planning and record keeping, parenting has only yielded occasional opportunities to brew, not to sit at the computer for hours beyond the brew day. I have found myself returning to the days of scribbling my recipe ideas on sticky notes, scratching in amendments as I go, and piling the stickies at the computer for (possible) future data entry. <br />
Using brewing software has been time consuming. I started playing around with BeerSmith 2 this past summer and found the learning curve about the same as with BeerTools Pro. Instead of the software informing my brewing process, I have spent more time trying to train the software to match my measurements on brew day. Overall, it has been a good experience that does lend to better planning but at the cost of blogging time, very un-chillindamos!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg7_YIGvfbjeJl9jUbhczilrQ1T6gEJU4WkWB6CjmNDipMnilEDkRcrvI29ym_wX3KCej91aNzEC9NharJE-XzI65NawMc_fNlhooxTg5oIX28Xu3Y9PP-uKUOmmTyxBqnCunhjR0mMs/s1600/BeerSmith2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg7_YIGvfbjeJl9jUbhczilrQ1T6gEJU4WkWB6CjmNDipMnilEDkRcrvI29ym_wX3KCej91aNzEC9NharJE-XzI65NawMc_fNlhooxTg5oIX28Xu3Y9PP-uKUOmmTyxBqnCunhjR0mMs/s640/BeerSmith2.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using BeerSmith 2 for Recipe Formulation</td></tr>
</tbody></table>
One of the things I like using this blog for is posting my recipes. I found that BeerSmith 2 has some built in reports for exporting and printing. I also like that I was able to create my own custom report for specifically exporting to HTML for my blog. At this point, the custom report is limited to specified variables but there's lots to work from. Below is my working custom report that exported the recipe below:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs41flHRuFOSFDKSLh2L2KqXcYrwSS3NmQKzFHM7AoTNUtJDGxhd5yWE4xaFyYOjhIOAJ38nZ_n_2wlnaTXg2zfdnV1ra8P8P61-gafmXj5xuW4vOmmRYU6czVMCLosfWjxeZ5a0cBcPM/s1600/CustomReport.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs41flHRuFOSFDKSLh2L2KqXcYrwSS3NmQKzFHM7AoTNUtJDGxhd5yWE4xaFyYOjhIOAJ38nZ_n_2wlnaTXg2zfdnV1ra8P8P61-gafmXj5xuW4vOmmRYU6czVMCLosfWjxeZ5a0cBcPM/s640/CustomReport.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BeerSmith 2 Custom Report</td></tr>
</tbody></table>
On to the homebrew. This year is our 18th Annual Big Bear New Year's party and I wanted to brew something more extensive. I have listened to a number of podcasts while brewing, working on the hop farm, and chillindamos. On the <a href="http://thebrewingnetwork.com/shows/The-Sunday-Session" target="_blank">Sunday Session</a>, there's a great interview with Steve Dresler of <a href="http://www.sierranevada.com/" target="_blank">Sierra Nevada</a> who shares the recipe for <a href="http://www.sierranevada.com/beers/celebrationale.html" target="_blank">Celebration Ale</a>. There's also a recipe podcast on the <a href="http://www.thebrewingnetwork.com/shows/The-Jamil-Show" target="_blank">Jamil Show</a>, <a href="http://www.thebrewingnetwork.com/shows/717" target="_blank">Can You Brew It: Sierra Celebration</a>. This homebrew is inspired by these podcasts but as I always do in brewing, I wandered off to find my own celebration.<br />
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<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p4" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #5f2d12; font-size: 22pt;">Big Bear Fest Ale</span></i></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p2" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;"><span style="color: #5f2d12;">American Amber Ale</span></i></b></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; width: 100.0%;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<span style="font-size: 11pt;">BJCP:</span>
6B<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Date: 11/19/2011</div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Type: All Grain<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Brewer: Sean</div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Batch Size: 5.00 gal<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Asst Brewer: </div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Boil Time: 90 min<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Equipment: Chillindamos Brewhaus</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Original
Gravity: 1.072 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Original Gravity:
1.060 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Final Gravity:
1.018 SG<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Measured Final Gravity:
1.014 SG</div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Estimated Alcohol by Vol:
7.2 %<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Actual Alcohol by Vol: 6.1 %</div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
IBUs (Tinseth’s):
83.3 IBUs<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Est Color:
13.9 SRM</div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Hop Weight: 7.90 oz<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Calories: 201.6 kcal/12oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Description:</b> Inspired by Sierra Nevada Celebration Ale, here's my take on a special amber ale.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Ingredients</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="22%"><b>
Amt</b></td>
<td align="left" width="50%"><b>
Name</b></td>
<td align="left" width="11%"><b>
Type</b></td>
<td align="left" width="4%"><b>
#</b></td>
<td align="left" width="11%"><b>
%/IBU</b></td>
</tr>
<tr>
<td align="left">8.70 gal</td>
<td align="left">SD Alvarado</td>
<td align="left">Water</td>
<td align="left">1</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.50 tbsp</td>
<td align="left">pH 5.2 Stabilizer (Mash 60.0 mins)</td>
<td align="left">Water Agent</td>
<td align="left">2</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">12 lbs 4.0 oz</td>
<td align="left">Pale Malt (2 Row) US (2.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">3</td>
<td align="left">83.0 %</td>
</tr>
<tr>
<td align="left">1 lbs 8.0 oz</td>
<td align="left">Caramel/Crystal Malt - 60L (60.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">4</td>
<td align="left">10.2 %</td>
</tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Caramunich Malt (56.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">5</td>
<td align="left">3.4 %</td>
</tr>
<tr>
<td align="left">8.0 oz</td>
<td align="left">Caravienne Malt (22.0 SRM)</td>
<td align="left">Grain</td>
<td align="left">6</td>
<td align="left">3.4 %</td>
</tr>
<tr>
<td align="left">1.60 oz</td>
<td align="left">Chinook [13.00 %] - Boil 60.0 min</td>
<td align="left">Hop</td>
<td align="left">7</td>
<td align="left">54.2 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Whirlfloc Tablet (Boil 15.0 mins)</td>
<td align="left">Fining</td>
<td align="left">8</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Cascade [5.50 %] - Boil 15.0 min</td>
<td align="left">Hop</td>
<td align="left">9</td>
<td align="left">7.8 IBUs</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Columbus (Tomahawk) [14.00 %] - Boil 15.0 min</td>
<td align="left">Hop</td>
<td align="left">10</td>
<td align="left">18.1 IBUs</td>
</tr>
<tr>
<td align="left">1.00 Items</td>
<td align="left">Servomyces (Boil 10.0 mins)</td>
<td align="left">Other</td>
<td align="left">11</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.00 oz</td>
<td align="left">Cascade [5.50 %] - Boil 5.0 min</td>
<td align="left">Hop</td>
<td align="left">12</td>
<td align="left">3.1 IBUs</td>
</tr>
<tr>
<td align="left">0.80 oz</td>
<td align="left">Centennial [10.00 %] - Boil 0.0 min</td>
<td align="left">Hop</td>
<td align="left">13</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">0.75 oz</td>
<td align="left">Cascade [5.50 %] - Boil 0.0 min</td>
<td align="left">Hop</td>
<td align="left">14</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">0.60 oz</td>
<td align="left">Columbus (Tomahawk) [14.00 %] - Boil 0.0 min</td>
<td align="left">Hop</td>
<td align="left">15</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">American Ale (Wyeast Labs #1056) [124.21 ml]</td>
<td align="left">Yeast</td>
<td align="left">16</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">1.0 pkg</td>
<td align="left">California Ale (White Labs #WLP001) [35.49 ml]</td>
<td align="left">Yeast</td>
<td align="left">17</td>
<td align="left">-</td>
</tr>
<tr>
<td align="left">0.65 oz</td>
<td align="left">Centennial [10.00 %] - Dry Hop 5.0 Days</td>
<td align="left">Hop</td>
<td align="left">18</td>
<td align="left">0.0 IBUs</td>
</tr>
<tr>
<td align="left">0.50 oz</td>
<td align="left">Cascade [5.50 %] - Dry Hop 5.0 Days</td>
<td align="left">Hop</td>
<td align="left">19</td>
<td align="left">0.0 IBUs</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="center" class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: center;">
</div>
<br />
<center><u><b>Mash Steps</b></u></center>
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td align="left" width="19%"><b>
Name</b></td>
<td align="left" width="54%"><b>
Description</b></td>
<td align="left" width="12%"><b>
Step Temperature</b></td>
<td align="left" width="12%"><b>
Step Time</b></td>
</tr>
<tr>
<td align="left">Mash In</td>
<td align="left">Add 14.79 qt of water at 168.9 F</td>
<td align="left">154.0 F</td>
<td align="left">60 min</td>
</tr>
</tbody></table>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Mash Type: Single Infusion, Full Body, No Mash Out<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Total Grain Weight:
14 lbs 12.0 oz</div>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b><span style="font-family: Times; font-weight: normal;">Sparge</span> Temperature:</b>
165.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pre-boil Volume:
6.93 gal</div>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Primary: 10.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Primary Temperature:
60.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 16;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Secondary:
10.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Secondary Temperature:
58.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Days in Tertiary: 7.00<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Tertiary Temperature:
65.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Type:
Keg<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Volumes of CO2: 2.3</div>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Pressure/Weight:
12.54 PSI<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Carbonation Used:
Keg with 12.54 PSI</div>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Keg/Bottling Temperature:
45.0 F<o:p></o:p></div>
</td>
<td style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 50.0%;" width="50%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
Storage Temperature:
38.0 F</div>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div class="p3" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in;">
<b style="mso-bidi-font-weight: normal; mso-bidi-font-weight: normal;">Notes:</b> Used homegrown hops, cascade was from Travis. Hops at 0 min were added to a Blichmann Hop Rocket used in the recirculation loop. I made two 5-gallon batches of this beer with an attempt to keep most variables identical. One batch was fermented with Wyeast 1056 and the other with White Labs WLP001. No starters, only original packaging (and process, smack pack) from the yeast manufacturer. Oxygen added for 60 seconds prior to pitching.</div>
</td>
</tr>
<tr style="mso-yfti-irow: 24; mso-yfti-lastrow: yes;">
<td colspan="2" style="padding: 1.0pt 1.0pt 1.0pt 1.0pt; width: 100.0%;" width="100%"><div align="left" class="p8" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5pt; margin-right: .5pt; margin-top: 0in; text-align: left;">
<i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">Created with </i><a href="http://www.beersmith.com/"><span class="s1"><i style="mso-bidi-font-style: normal; mso-bidi-font-style: normal;">BeerSmith</i></span></a></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
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I borrowed a <a href="http://www.blichmannengineering.com/" target="_blank">Blichmann Engineering</a> <a href="http://www.blichmannengineering.com/HopRocket/HopRocket.html" target="_blank">Hop Rocket</a> from a QUAFF buddy to give it a try and now it is on my list of must-have brewing gadgets. I filled the rocket with homegrown hops at the end of the boil, connecting it to my recirculation pump. I found it to be perfect for utilizing my homegrown hops. <a href="http://www.chillindamos.com/2011/09/is-it-time-to-employ-metal-shop.html" target="_blank">I should also mention that MoreBeer!s metal shop has been employed!</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMET1a6GlvWF3U_xctzYNniys7OtQbdAMbllwqzZyaBvMKTYdMPD-5QVoeaIvI4MM-KmyXTwEQy6aURj1yWmYk1MyELmUgtK9EkHKP4AJhpwGLbPbLCftHgT_lFPE-syhXs6hslkuBJVo/s1600/amber-rocket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMET1a6GlvWF3U_xctzYNniys7OtQbdAMbllwqzZyaBvMKTYdMPD-5QVoeaIvI4MM-KmyXTwEQy6aURj1yWmYk1MyELmUgtK9EkHKP4AJhpwGLbPbLCftHgT_lFPE-syhXs6hslkuBJVo/s640/amber-rocket.jpg" width="596" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hop Rocket in action!</td></tr>
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<br />Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-26694367350398782002011-09-11T09:50:00.000-07:002011-11-05T15:51:23.170-07:00Is it time to employ the metal shop!?<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Yes, please!</td></tr>
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Oh beer! I've been neglecting my beloved homebrew blog. While daddy daycare has taken its' toll on blogging, my homebrewing didn't fall off the deep end. This summer I did manage to have an insane hop harvest, fill all 10 of my corny kegs with homebrew, attend NHC, and host two beer events. All this while taking care of the little one while my wife returns to work; I'd say mission accomplished.<br />
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Like many other obsessed homebrews, I've had a MoreBeer! BrewSculpture on my agenda since they were first available. The budget seems to be closing in and any given incentive discount could trigger a call to MoreBeer's metal shop (there's typically a discount for the base sculpture during fall).<br />
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<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/tPcpCwjWEPQ" width="480"></iframe>
</div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com1tag:blogger.com,1999:blog-3903005071553976822.post-33067722430808964612011-05-14T09:04:00.000-07:002011-05-14T09:04:02.535-07:00Stringing Your Trellis and Training Your Hop VinesHere's a couple of great videos from <a href="http://www.youtube.com/hopsdirect">HopsTV</a> for all you hop growers out there. <a href="http://www.hopsdirect.com/">HopsDirect</a> has been making videos on their farming process. Farmer, <a href="http://twitter.com/hopsdirect">Stacy Puterbaugh</a>, provides a number of tips to the homebrew grower. <br />
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Check out how fast these guys are stringing the hop yard! A very simple knot is tied to the top guide wire at Boy Scout competition speed. Additional crew anchor the lines to the hop mound. <b>Hops TV Episode 10: Stringing Hop Yard:</b><br />
<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/EE7wi11M9DQ?rel=0" width="640"></iframe><br />
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Stacy's soil is VERY different than what I have. Looks so soft compared to the intensely hard and rocky soil that I have to work with. Goes to show that hops can grow in a variety of soil conditions. Stacy shares very important information about the amount of water needed. <b>Hops TV Episode 2: Training Hops and General Care:</b><br />
<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/z9OqXOgdkMc?rel=0" width="640"></iframe><br />
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Happy Hop Growing! I'm heading to my farm tomorrow for general maintenance.Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-22129503332142717102011-05-08T09:07:00.000-07:002012-01-22T18:06:55.050-08:00Grow Some Hops!<span style="font-size: large;"><b>Information Presentation on Growing Hops </b></span><br />
Last month I gave a presentation to my homebrew club, <a href="http://www.quaff.org/">QUAFF</a>, on the basics of growing your own hops. Several have asked for the presentation to be available for reference. Here's the general presentation on growing your own hops at home. Post any questions in the comments. There were several good questions at the end of the presentation.<br />
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<span style="font-size: large;"><b>How do I see the speaker notes!? </b></span><br />
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I have speaker notes added to much of the presentation slides but in order to see them, you need to view full window and select Actions, View speaker notes. Leave open the pop-up, it will change when you move through the presentation. Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0M9hp4t7EZdLje9wKmKy-3hIei5fo4aBiEGb4boO2A2aZ6rmOsfpsMZUDVVuFPXsuF_ewFUbk_nK6NYXzfVnNbOjk-Wqp1c4zoi_gq_29Jmpp_Lh7un9msGSYYTcILjcVacDg9W3MiA/s1600/notes_1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0M9hp4t7EZdLje9wKmKy-3hIei5fo4aBiEGb4boO2A2aZ6rmOsfpsMZUDVVuFPXsuF_ewFUbk_nK6NYXzfVnNbOjk-Wqp1c4zoi_gq_29Jmpp_Lh7un9msGSYYTcILjcVacDg9W3MiA/s1600/notes_1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>To see the speaker notes, you need to view the presentation in a full window.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCQxBeQwq-l10VqYa1HQpfPdiSRtij5L4BboDMwqrHHMMkf6IaeIpndtp3tG4Wyhn_VeYh7rD6L7K_49dtIRcDqE3R8EAjDzOOok6TyhLA1waIeBpBQ1u3qqTqMyeM4Ct8iy9TCHQS3M/s1600/notes_2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCQxBeQwq-l10VqYa1HQpfPdiSRtij5L4BboDMwqrHHMMkf6IaeIpndtp3tG4Wyhn_VeYh7rD6L7K_49dtIRcDqE3R8EAjDzOOok6TyhLA1waIeBpBQ1u3qqTqMyeM4Ct8iy9TCHQS3M/s1600/notes_2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>At the bottom, select Actions then Show speaker notes</i></td></tr>
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<span style="font-size: large;"><b>Homebrewers' Rhizome Swap Next Year!</b></span><br />
This season, I think I was able to provide rhizomes to about 20 homebrewers with the hope that our local homebrewing community also becomes a hop growing community. If you missed it, I will have plenty again next year! Fellow QUAFFer, homebrewer, blogger, and hop grower, <a href="http://jeffreycrane.blogspot.com/">Jeff Crane</a>, suggests we declare an official rhizome swap every spring. Should be a great way to kick off the season each year and recruit more homebrewers to be hop growers.Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com1tag:blogger.com,1999:blog-3903005071553976822.post-34671891064613276242011-04-16T13:47:00.000-07:002011-04-17T08:54:53.902-07:00BetterBottle Volume Levels and More<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://better-bottle.com/products/products_objects/bb_5g_measure.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://better-bottle.com/products/products_objects/bb_5g_measure.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>5 Gallon BetterBottle Volume Levels</i></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://better-bottle.com/products/products_objects/bb_6g_measure.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://better-bottle.com/products/products_objects/bb_6g_measure.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>6 Gallon BetterBottle Volume Levels</i></td></tr>
</tbody></table>I really need to just mark my <a href="http://better-bottle.com/">BetterBottles</a> for volume levels with tape or stickers. The website for BetterBottles shows the <a href="http://better-bottle.com/products_master.html">volume levels (select "Carboys" from the left-side navigation)</a>. Linked here is the volume levels for the 5 and 6 gallon carboys.<br />
An even <i>better</i> BetterBottle would have volume levels already marked for the end user. Just sayin! It would have been really awesome if the volume levels were stamped in the actual locations with gallon (at least 0.5 gallon accuracy) and liter markers. <br />
Product information on their website also indicates the nominal volume (5 or 6 gallons) reached at the <b>bottom</b> of the neck.<br />
Overall, I really wish I would have thoroughly navigated BetterBottle's website before using the bottles for the first time. I initially only looked at information for cleaning and sanitizing since my method cleaning glass carboys would end up scratching the internal surfaces (some use a brush anyway). I really didn't look beyond their suggestions for cleaning and sanitizing. <br />
There's some other great information on the website that I would have also found very useful. One immediate discovery one gains when using a BetterBottle for the first time is that the flexible walls create back pressure on standard 3-piece airlocks. I typically use a bit of Star-San solution in my airlocks and really don't want this in my beer. Lifting or moving a full BetterBottle can squeeze the internal volume causing positive pressure to be released by the airlock. Once you put down the bottle, the pressure is reversed, creating a negative pressure internally. 3-piece airlocks are designed to only expel positive pressure from the bottle so when there's negative pressure, the liquid inside the airlock gets sucked into the bottle. Very unchillindamos! Better Bottle's website shows what happens:<br />
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<tr><td style="text-align: center;"><a href="http://better-bottle.com/products/products_objects/3part_airlock.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://better-bottle.com/products/products_objects/3part_airlock.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Effects of positive and negative pressure on 3-piece airlocks using BetterBottles.</i></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I've quickly learned to carefully use 3-piece airlocks with my BetterBottles and try to use bungs or <a href="http://www.williamsbrewing.com/10-VENTED-SILICONE-STOPPER-P2667C94.aspx">vented silicon stoppers</a> when moving the carboys. BetterBottle has a product called a <a href="http://better-bottle.com/products_master.html">DryTap (select "DryTap Air Lock on the left-hand side navigation)</a> that also avoids the situation above.<br />
Another really cool use of their DryTap is for oxygen-free transferring. Check this out:<br />
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<tr><td style="text-align: center;"><a href="http://better-bottle.com/products/products_objects/racking_schematic_carboy_purge_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://better-bottle.com/products/products_objects/racking_schematic_carboy_purge_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Similar to using a Carboy Cap, BetterBottle's DryTap can also be used for oxygen-free transferring.</i></td></tr>
</tbody></table>More applications or transferring can be found on their website, click <a href="http://better-bottle.com/products_master.html">"How-To Tips" on the left-side navigation of the site</a>.<br />
After using BetterBottles for a while now, I'm a fan. Strong, extremely light, safe, and fairly easy to clean, homebrewers and home wine makers can't go wrong. Of course, I'd rather have a stainless steel conical but for 5 gallon purposes, the BetterBottle is the best choice out there.<br />
Speaking of cleaning these things, I'm likely going to get this <a href="http://www.chillindamos.com/2011/03/has-anyone-used-this-video-carboy.html">Carboy Cleaner</a> to get out the stubborn yeast build-up when <a href="http://www.fivestarchemicals.com/breweries/homebrewing/products/">PBW</a> doesn't seem to be enough. I'm simply going to buy the <a href="http://www.northernbrewer.com/brewing/replacement-pads-for-carboy-cleaner.html">replacement pads</a> and bolt them on my lees stirrer since it only gets occasional use. Hopefully, using the <a href="http://www.carboycleaner.com/">Carboy Cleaner</a> will make using BetterBottles even <i>better</i>.<br />
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<i><b>Image Sources:</b></i><br />
<i>BetterBottle Product Images</i>. Digital image. <i>Better-Bottle Bottles, Better-Bottle Carboys, and Better-Bottle Fermenters for Home Winemaking and Home Brewing</i>. High-Q, Inc. Web. 16 Apr. 2011. <http: better-bottle.com="">.</http:>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com1tag:blogger.com,1999:blog-3903005071553976822.post-54317629520435697842011-04-10T18:34:00.000-07:002011-04-10T21:52:48.252-07:00Some Like it Hoppy IPA, April 10 2011The past three weeks have been amazing. Our first child arrived and with it, an insane amount of excitement and a number of adjustments. While my wife, Michelle, has taken the brunt of changes, I have found myself in a state of awe and chillindamos. Knox will grow up in a homebrewery that I'm sure will also dabble in homemade sodas when the time comes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8DMtiwk89g6TEmqd30d_NbaVbmajosT5-wYqrtHaBwGy31Qp03KCWAxvtTFgJdV5P79KMoeJLQfXOJo99DKp9evMNVcFbKxrbJmlJaG-z6k62QZtOzTJOcU3YsPmI5RCBZRRF2fpUl8/s1600/beers+and+baby.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8DMtiwk89g6TEmqd30d_NbaVbmajosT5-wYqrtHaBwGy31Qp03KCWAxvtTFgJdV5P79KMoeJLQfXOJo99DKp9evMNVcFbKxrbJmlJaG-z6k62QZtOzTJOcU3YsPmI5RCBZRRF2fpUl8/s400/beers+and+baby.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Parenting skills harmonizing with chillindamos.</i></td></tr>
</tbody></table> Homebrewing has slowed down a tad but today I'm back in the game! I made some subtle modifications to the last IPA batch, <a href="http://www.chillindamos.com/2011/02/stay-classy-ipa-february-27-2011.html">Stay Classy IPA</a>. I eliminated the 20°L crystal malt to add more to the German special malts, Vienna and Munich. I also upped the whole hop Centennial addition and Amarillo to bring the flavor and aroma just a notch up (<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdc593TOI0QmVoHunxubsdY1_fGYkzygRH4Ho5I-JjSl-lrxH10_MFfEL4YiPkHK9LGTeuQEtYaH64KOUvWjRmF0n9fViMKqC8Zba6sFzgam9B9dKLkJ5eXo02oBE1lCqfsLHVVfEndNc/s400/SpinalTap_Eleven.jpg">eleven</a>).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtFXYA4NTj2xHCiDp14sBR1GLiH34_zUIvqLFSEjprAvPK0wyWwZzPoXG2StV6y2GTGh2R703gK_UXjs7hiHhEKHS4gX6WgY5qoZEe0_8QFQ3EIeePUR-8sIVWm8V56aWqcYywkzESWk/s1600/grain+swaddle.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtFXYA4NTj2xHCiDp14sBR1GLiH34_zUIvqLFSEjprAvPK0wyWwZzPoXG2StV6y2GTGh2R703gK_UXjs7hiHhEKHS4gX6WgY5qoZEe0_8QFQ3EIeePUR-8sIVWm8V56aWqcYywkzESWk/s400/grain+swaddle.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Grain bags make great swaddles.</i></td></tr>
</tbody></table>Everything else remained identical to the previous IPA. Stay Classy IPA is still on tap and is great. I bottled out a few for <a href="http://www.ahaconference.org/conference-information/national-homebrew-competition/">NHC</a> but am a bit weary of how it will travel considering my inexperience with counter-filling bottling. I bottled out a few extras to see how it will hold up come judging time. Though I tried to blow out a pint or so of the trub at the bottom of the keg, some chunks are showing in the other bottles. I suppose I'll find out in a couple of weeks when I get the judging sheets.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGvRHPUruIH4XG9jqiIIpAc3JeA1N3Wg1VKaUFCRcU8PRPbtoavQ8NPmf4drlx8c5GTv1sIToJUNmIzgVn_tQZiy3FaN0W3W0M32virAtI-0Fcj7hRVryKseP6pTBZXPB9SKYgvqvi48/s1600/first+brew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGvRHPUruIH4XG9jqiIIpAc3JeA1N3Wg1VKaUFCRcU8PRPbtoavQ8NPmf4drlx8c5GTv1sIToJUNmIzgVn_tQZiy3FaN0W3W0M32virAtI-0Fcj7hRVryKseP6pTBZXPB9SKYgvqvi48/s400/first+brew.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Knox's first homebrewing session!</i></td></tr>
</tbody></table><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><span style="color: red; font-size: x-large;"><br />
<b>Some Like it Hoppy IPA</b></span><br />
<a href="http://www.bjcp.org/2008styles/style14.php#1b"><span style="font-size: 14px;">BJCP Category 14-B American IPA</span></a><br />
<span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 4/10/11<br />
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<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/05.jpg" /></a><br />
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<span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 72.55%<br />
<span style="font-weight: bold;">Attenuation:</span> 78.5%<br />
<span style="font-weight: bold;">Calories:</span> 219.23 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Original Gravity:</span> 1.066 (1.056 - 1.075)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=======</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.014 (1.010 - 1.018)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=======</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 5.64 (6.0 - 15.0)<br />
<span style="color: #999999;">|=======</span><span style="color: #cc0000; font-weight: bold;">#</span><span style="color: #999999;"></span><span style="color: #000066;">================</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 6.81% (5.5% - 7.5%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">==========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=====</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 121.3 (40.0 - 70.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">================</span><span style="color: #999999;">========|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">9.3 lb 2-Row Brewers Malt<br />
1.4 lb German Vienna<br />
0.8 lb Belgian Munich<br />
3.0 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
1.0 lb Rice Extract<br />
1.0 oz Chinook (11.0%) - <span style="font-style: italic;">added first wort, boiled 90.0 min</span><br />
1.0 oz Magnum (10.6%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
1 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
1.0 oz Chinook (11.0%) - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
1.6 oz Centennial (10.0%) - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
1.0 tsp Servomyces - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
0.1 tsp Anti-Foam - <span style="font-style: italic;">added during boil, boiled 1.0 min</span><br />
0.5 oz Simcoe (12.3%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
0.5 oz Citra (14.0%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
1.0 oz Amarillo (8.5%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
1.0 ea White Labs WLP001 California Ale (will change later)<br />
0.5 oz Simcoe (12.3%) - <span style="font-style: italic;">added dry to secondary fermenter</span><br />
1.0 oz Citra (14.0%) - <span style="font-style: italic;">added dry to secondary fermenter</span><br />
1.0 oz Amarillo (8.5%) - <span style="font-style: italic;">added dry to secondary fermenter</span></div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 60.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 60.0 °F<br />
<span style="font-weight: bold;">Elevation:</span> 0.0 m</div><div style="font-size: 12px;">00:14:30 <span style="font-weight: bold;">Mash-In</span> - <span style="font-style: italic;">Liquor: 3.44 gal; Strike: 172.11 °F; Target: 152.0 °F</span><br />
01:14:30 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 60.0 min; Final: 147.5 °F</span><br />
01:24:30 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 146.7 °F</span><br />
02:24:30 <span style="font-weight: bold;">Fly Sparge</span> - <span style="font-style: italic;">Sparge Volume: 5.33 gal; Sparge Temperature: 168.0 °F; Runoff: 6.0 gal</span></div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">Small changes from last IPA, Stay Classy IPA. 70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.066 @ 68°F. 1 vial to 900ml yeast starter. Will likely share this keg for NHC (unless thirsty for more IPA).</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.15</a></span></div></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7RbbDJ-4gWMWhdnNYuXc7AqkVjHksDWQxytL6td2Y7RwJCA5Ya3gi65vkaDtT6W6gbn3_uKHI5kd-iB0-vvV9s5kHaXX-yqY7a7xnqycbiVcrvL13pJ-XGWFCv5hcAKMQuW2p5muUHE/s1600/fallen_krausen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7RbbDJ-4gWMWhdnNYuXc7AqkVjHksDWQxytL6td2Y7RwJCA5Ya3gi65vkaDtT6W6gbn3_uKHI5kd-iB0-vvV9s5kHaXX-yqY7a7xnqycbiVcrvL13pJ-XGWFCv5hcAKMQuW2p5muUHE/s400/fallen_krausen.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Anyone ever seen an ale yeast do this after fallen krausen?</i></td></tr>
</tbody></table>Above shows an interesting phenotype from fermentation of the last batch of IPA. I was planning on racking the new IPA on the yeast bed of the last batch when I saw this happen and delayed the brew. No off flavors, nothing suspicious, just likely characteristic of this particular strain. I'll know for sure if it does it again this batch.Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com6tag:blogger.com,1999:blog-3903005071553976822.post-8790807993919772432011-03-13T11:56:00.000-07:002011-03-13T11:56:37.838-07:00Mark's Keg and Carboy WasherThere's a new gadget out there that essentially cleans-in-place carboys, kegs, and lines (transfer, pump, beverage, gas, chilling). It's called <a href="http://kegwasher.com/"> Mark's Keg Washer</a>. The homebrew DIYer can build such a gadget for a fraction of the cost using an immersion pump and common plumbing hardware. Check out these videos of Mark's Keg Washer in action:<br />
<br />
<iframe frameborder="0" height="225" src="http://player.vimeo.com/video/20774624" width="400"></iframe><br />
<a href="http://vimeo.com/20774624">Keg & Carboy Washer Part 1</a> from <a href="http://vimeo.com/user5252416">Olin Schultz</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
<iframe frameborder="0" height="225" src="http://player.vimeo.com/video/20776203" width="400"></iframe><br />
<a href="http://vimeo.com/20776203">Keg & Carboy Washer Part 2</a> from <a href="http://vimeo.com/user5252416">Olin Schultz</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
<iframe frameborder="0" height="225" src="http://player.vimeo.com/video/20776935" width="400"></iframe><br />
<a href="http://vimeo.com/20776935">Keg & Carboy Washer Part 3</a> from <a href="http://vimeo.com/user5252416">Olin Schultz</a> on <a href="http://vimeo.com/">Vimeo</a>.Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-29250743934394384152011-03-11T06:46:00.000-08:002011-03-11T06:46:30.946-08:00Has Anyone Used This: Video - Carboy CleanerUsing <a href="http://better-bottle.com/">Better Bottles</a> makes the old carboy-brush relatively useless since the plastic is susceptible to scratching. While <a href="http://www.fivestarchemicals.com/breweries/homebrewing/products/">PBW</a> mostly eliminates fermentation build-up on the inside of the Better Bottle, I've had two instances where a chemical clean was not good enough. I needed to attach a small rag to my <a href="http://morewinemaking.com/view_product/19688//Lees_Stirrer">lees stirrer</a> to gently rub away the stubborn gunk that PBW was unable to remove. Perhaps this would be a better solution for every cleaning!?<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="295" src="http://www.youtube.com/embed/2yGypTk3r4g?fs=1" width="480"></iframe>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-72489631884735477762011-02-27T22:08:00.000-08:002011-04-16T11:46:44.634-07:00Stay Classy IPA, February 27, 2011I'm getting a bit excited for this year's <a href="http://www.ahaconference.org/">AHA Conference</a> here in San Diego. The conference is hosted by a different city each year and usually it's too far to travel. This will be my first National Homebrewers' Conference and I'm looking forward to all the fun other members in my homebrew club, <a href="http://www.quaff.org/">QUAFF</a>, talk about each year (yes, some go every year!).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.somelikeithoppy.com/images/nhcheader.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://www.somelikeithoppy.com/images/nhcheader.gif" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Want to go!? Better <a href="https://www.cvent.com/EVENTS/Register/IdentityConfirmation.aspx?e=ba1aeb55-3fef-4fd8-a8b9-0f0ea409988f">register soon</a>, the conference is selling out fast!</i></td></tr>
</tbody></table>One of the famed events during the conference is <a href="http://www.ahaconference.org/events/club-night/">club night</a>. I know I can count on QUAFF to fully represent with a great showcase of homebrews and energy. I haven't heard an announcement yet but I know that QUAFF will soon be asking us to contribute kegs for club night. While hoppy is something I've always enjoyed, I haven't brewed hoppy in quite some time (probably since IPA pours out of drinking fountains around here!). Here's to my renewed adventures in homebrews drenched in IBUs and contributing to the masses of hop heads at NHC. Not sure if this beer will be around by then but you can count on this brew to be good learning ground.<br />
<br />
<span style="font-size: x-large;"><b><span style="color: purple;">Vessel Calibration in BeerTools Pro</span></b></span><br />
One of the key draws to using brewing software is the ability to calculate strike and target temperatures during the mash. It would enable you to better hit your temps when variables such as volume, time, and temperature change. In <a href="http://www.beertools.com/">BeerTools Pro</a>, it allows you to run basic experiments to establish heating parameters for your brewing equipment. Basically, calibration involves pouring a selected volume of heated water in each your mash tun, hot liquor tank, and kettle to measure the amount of heat loss over a specific amount of time. The software also allows you to test your heating element to measure how fast you can heat a selected volume (useful for estimating heating times). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iAb_zOhQoldpirJTTmEmYEcOicwwgP9oR00RgcokX2mGBBIImPxdhxKTDQG22pwJllJ-IPFhnovdNeQZ_lB5lV-xRDgPjd6-dluPqjixkgX5Ruo5w2GKTWDEbNikC9g9nQXGu2xr5EM/s1600/vessel_calibration.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iAb_zOhQoldpirJTTmEmYEcOicwwgP9oR00RgcokX2mGBBIImPxdhxKTDQG22pwJllJ-IPFhnovdNeQZ_lB5lV-xRDgPjd6-dluPqjixkgX5Ruo5w2GKTWDEbNikC9g9nQXGu2xr5EM/s1600/vessel_calibration.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kettle calibration in BeerTools Pro to determine heat properties.</i></td></tr>
</tbody></table>Before the software, it has been a bit of art and skill to hit desired mash temperatures. A homebrewer gets to know his/her equipment with experience and eventually, it gets easier to hit your target temps. The problem was that I can sometimes be a couple of degrees off. Seems to not be a very big deal but enzyme activity can be very temperature specific. If you ever want to recreate the conditions that made that great beer, it's imperative to know how to hit your desired temperatures every time.<br />
I would be very happy if I can trust the software to guided me to my mash temperatures every time. After today's batch, it is apparent that I have a bit of tweaking to do. I'm not sure if I should go through the calibration process again (for the mash tun only) or simply tweak the time point temperatures to match the observed temperatures during a brew day. Oh, I should also verify/calibrate my thermometer before doing so (or would it an unknown thermometer provide acceptable relative values?) and for future brews.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaG-uxjV0mYK5_gYjOXkHF-E2Vn4w8-K_OSWKXG3qahxuT0-f4sXTXFv074BLwkPiCbdopRUMMHGQOUmPaLXzHgImCFN9Vmwii5Uq-iBjhpI6lufy42GocXT899hffoTyhAhnCG9Ru6Y/s1600/mash_schedule.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaG-uxjV0mYK5_gYjOXkHF-E2Vn4w8-K_OSWKXG3qahxuT0-f4sXTXFv074BLwkPiCbdopRUMMHGQOUmPaLXzHgImCFN9Vmwii5Uq-iBjhpI6lufy42GocXT899hffoTyhAhnCG9Ru6Y/s1600/mash_schedule.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Today's Mash Schedule with calculated strike temperatures in the Temp column.</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Looking above, I heated my 3.44 (or close to that) gallons to 171.5°F for mash-in. After 3 minutes of stirring and stabilizing, the mash was moderately consistent at 153°F. Close enough for me and I was pretty excited. At the end of the saccharification rest, BeerTools shows that I should have lost enough heat to have a final temp of 147.4°F. My actual ending temperature was 152°F (only a loss of 1°). Perhaps if I simply adjust my Mash Tun Calibration parameters for "Temp. After 5 Minutes" to lose 1° less and "Temp. After 65 Minutes" to show a total loss of also just 1°, I might be able to make this work. <br />
On to the beer, check out that ingredient list! Insane. I used to try and simplify as much as possible (less is more) and now my homebrews are practically including the kitchen sink. The ingredient list doesn't even include the adjusted water profile and salts. As for the IBUs, doesn't the calculated 112.3 seem to be just too far out there for this hop schedule!? I'll save that issue for another time, I need to chillindamos!<br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><h2 style="color: purple;"><span style="font-size: x-large;">Stay Classy IPA</span></h2><a href="http://www.bjcp.org/2008styles/style14.php#1b"><span style="font-size: 14px;">14-B American IPA</span></a><br />
<span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 2/27/11<br />
<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/06.jpg" /></a><br />
<div style="font-size: 12px;"><span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 74.78%<br />
<span style="font-weight: bold;">Attenuation:</span> 75.0%<br />
<span style="font-weight: bold;">Calories:</span> 217.06 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><span style="font-weight: bold;">Original Gravity:</span> 1.065 (1.056 - 1.075)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">=======</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.016 (1.010 - 1.018)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">============</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 6.85 (6.0 - 15.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">=</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">==============</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 6.41% (5.5% - 7.5%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">=======</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 112.3 (40.0 - 70.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">================</span><span style="color: #999999;">========|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">9.0 lb 2-Row Brewers Malt<br />
1.0 lb German Vienna<br />
0.5 lb Belgian Munich<br />
0.5 lb Crystal Malt 20°L<br />
3.0 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
1.0 lb Dried Rice Extract<br />
1.0 oz Homegrown Chinook (11.0%) - <span style="font-style: italic;">added first wort, boiled 90.0 min</span><br />
1.0 oz Magnum (10.6%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
1 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
1.0 oz Homegrown Chinook (11.0%) - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
1.0 oz Homegrown Centennial (10.0%) - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
1.0 tsp Servomyces - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
0.1 tsp Anti-Foam - <span style="font-style: italic;">added during boil, boiled 1.0 min</span><br />
0.5 oz Simcoe (12.3%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
0.5 oz Citra (14.0%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
0.5 oz Amarillo (8.5%) - <span style="font-style: italic;">added during boil, boiled 0.0 min</span><br />
1.0 ea White Labs WLP001 California Ale (update later)<br />
0.5 oz Simcoe (12.3%) - <span style="font-style: italic;">added dry to secondary fermenter</span><br />
1.0 oz Citra (14.0%) - <span style="font-style: italic;">added dry to secondary fermenter</span><br />
0.5 oz Amarillo (8.5%) - <span style="font-style: italic;">added dry to secondary fermenter</span></div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 60.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 60.0 °F<br />
<span style="font-weight: bold;">Elevation:</span> 0.0 m</div><div style="font-size: 12px;">00:14:26 <span style="font-weight: bold;">Mash-In</span> - <span style="font-style: italic;">Liquor: 3.44 gal; Strike: 171.48 °F; Target: 152.0 °F</span><br />
01:14:26 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 60.0 min; Final: 147.4 °F</span><br />
01:24:26 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 146.7 °F</span><br />
02:24:26 <span style="font-weight: bold;">Fly Sparge</span> - <span style="font-style: italic;">Sparge Volume: 5.1 gal; Sparge Temperature: 168.0 °F; Runoff: 5.74 gal</span></div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.065 @ 66°F. 1 vial to 800ml yeast starter (used dark malt extract which should have a small impact on resulting SRM). Recently finished calibrating all vessels and mostly was able to use BeerTools software to predict target temperatures. Mash-in was over my 1°F which is close enough that I simply continued to stir the mash for a few more minutes. The calculated final temperature for the saccharification rest was the most off, about 5°F lower.</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.12</a></span><br />
<br />
<br />
<span style="font-size: small;">Turned out to be an awesome IPA. Kara tested for IBUs: 84.5. This value is actually higher than what I expected and certainly more than what is perceived. If I were to guess, I would say that it's around 65 IBUs. The next IPA brewed has some minor changes and more hops. Will be nice to also have that tested to see if the value is a tad higher than 84.5 IBUs.</span></div></div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-37711610610854286672011-02-26T16:20:00.000-08:002011-02-27T18:05:27.043-08:00Back in Black Schwarzbier, February 21, 2011In November I brewed a <a href="http://www.chillindamos.com/2010/11/schwarzbier-november-6-2010.html">Schwarzbier</a> that I really liked. It was on tap at our annual New Year's Big Bear Bash. As a dark colored beer, some of our drinking crowd steered clear while others wanted to compare it to a stout or porter. I feel this style is a hidden gem. Possibly with educating drinkers and the right breweries making it, Schwarzbier could easily become another great addition to a craft beer pub's tap lineup.<br />
After some more research and thinking about the last batch, I wanted to give this style another try. I ordered <a href="http://www.williamsbrewing.com/4-OZ-SINAMAR-NATURAL-BEER-COLORING-P2651.aspx">Sinamar from William's Brewing</a> as a suggested means to darken the beer without adding too much roasted character to the beer. The goal was to darken just enough to get in the truly dark range while adding very little roasted flavor.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNvWL5-swwVVEHVFMnrNIYe2OBOIIRn3gU9Khjl9nsDEtRgE8DACFs1vGnpOb_txkiia1FyjZqHZrpWp5AE-Q-tm4FKdnvfM8pGnsGZxMhdlauhK53ha6IIRXxz28ULhTOYUNtBWDHAs/s1600/IMG_7575.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNvWL5-swwVVEHVFMnrNIYe2OBOIIRn3gU9Khjl9nsDEtRgE8DACFs1vGnpOb_txkiia1FyjZqHZrpWp5AE-Q-tm4FKdnvfM8pGnsGZxMhdlauhK53ha6IIRXxz28ULhTOYUNtBWDHAs/s400/IMG_7575.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sinamar Beer Coloring. Each ounce adds 5 SRM.</i></td></tr>
</tbody></table>My mash was calculated to be 14 SRM and 2 ounces of Sinamar picked up another 10 SRM to fall right in the <a href="http://www.bjcp.org/2008styles/style04.php#1c">BJCP Category 4C</a> color range for Schwarzbier. <a href="http://www.weyermann.de/eng/produkte.asp?idkat=26&umenue=yes&idmenue=37&sprache=2">Sinamar</a> is derived from a process using Carafa yielding a lower bitter flavor than you'd otherwise expect from mashing with roasted grains (Black Patent, Roasted Barley, Chocolate, etc). I finally spotted it at my local homebrew store yesterday so I'd imagine that Sinamar is becoming readily available.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FYY3fQ_CPhQqnBrZ6EyZoh2oY69ikLykXgMd2Zkyc1QyV6jL4ljuHaYPQDKq9wJAw2cByAz5RATu1avlw9IYFa1yNVu9_sAX-vK33CWL3_bYnoo87ALPGex8v0XfPKOAxWN96yClwjs/s1600/IMG_7576.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FYY3fQ_CPhQqnBrZ6EyZoh2oY69ikLykXgMd2Zkyc1QyV6jL4ljuHaYPQDKq9wJAw2cByAz5RATu1avlw9IYFa1yNVu9_sAX-vK33CWL3_bYnoo87ALPGex8v0XfPKOAxWN96yClwjs/s400/IMG_7576.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sinamar pours thick! Consistency of a thick syrup. Tastes lightly roasted.</i></td></tr>
</tbody></table>Outside of using Sinamar, I will be slightly breaking the category boundaries of hop bitterness, flavor, and aroma. I'm thinking that a month of lagering will likely bring the hop profile down to an acceptable level. This is also the first time using <a href="http://twitter.com/#%21/charliepapazian">Charlie Papazian's</a> yeast strain, <a href="http://www.whitelabs.com/beer/strains_wlp862.html">Cry Havoc</a>. This is a very versatile yeast strain (ales and lagers) and Charlie has used this for a breadth of styles. As always, I will update this post with finishing details at a later time. Cheers!<br />
<br />
<span style="font-size: x-large;"><b>Back in Black Schwarzbier </b></span><br />
<br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><a href="http://www.bjcp.org/2008styles/style04.php#1c"><span style="font-size: 14px;">4-C Schwarzbier (Black Beer)</span></a><br />
<span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 2/21/11<br />
<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/24.jpg" /></a><br />
<div style="font-size: 12px;"><span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 75.0%<br />
<span style="font-weight: bold;">Attenuation:</span> 75.0%<br />
<span style="font-weight: bold;">Calories:</span> 167.46 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Original Gravity:</span> 1.050 (1.046 - 1.052)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">===========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">====</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.013 (1.010 - 1.016)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">======</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 24.25 (17.0 - 30.0)<br />
<span style="color: #999999;">|====</span><span style="color: #999999;">====</span><span style="color: #000066;">============</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 4.95% (4.4% - 5.4%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=======</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 34.8 (22.0 - 32.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">================</span><span style="color: #999999;">====</span><span style="color: #cc0000; font-weight: bold;">#</span><span style="color: #999999;">===|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">5.0 lb Belgian Munich<br />
3.0 lb Pilsner Malt<br />
1.5 lb Vienna Malt<br />
2 oz German Carafa II<br />
3.0 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
2 oz Sinamar - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
0.25 oz Magnum (14.5%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
0.5 oz Czech Saaz (5.0%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
1.0 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
1.0 oz Czech Saaz (5.0%) - <span style="font-style: italic;">added during boil, boiled 10.0 min</span><br />
1.0 oz Spalt Spalter (4.8%) - <span style="font-style: italic;">added during boil, boiled 3.0 min</span><br />
1.0 oz Czech Saaz (5.0%) - <span style="font-style: italic;">added during boil, boiled 3.0 min</span><br />
2.0 ea White Labs WLP862 Cry Havoc</div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 70.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 60.0 °F<br />
<span style="font-weight: bold;">Elevation:</span> 0.0 m</div><div style="font-size: 12px;">00:08:24 <span style="font-weight: bold;">Mash-In</span> - <span style="font-style: italic;">Liquor: 2.17 gal; Strike: 140.41 °F; Target: 124.0 °F</span><br />
00:13:24 <span style="font-weight: bold;">Protein Rest</span> - <span style="font-style: italic;">Rest: 5.0 min; Final: 123.7 °F</span><br />
00:15:24 <span style="font-weight: bold;">Second Infusion</span> - <span style="font-style: italic;">Water: 1.2 gal; Temperature: 211.8 °F; Target: 150 °F</span><br />
01:15:24 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 60.0 min; Final: 146.0 °F</span><br />
01:25:24 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 145.3 °F</span><br />
02:25:24 <span style="font-weight: bold;">Fly Sparge</span> - <span style="font-style: italic;">Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.66 gal</span></div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">Sinamar adds 10 SRM (5 SRM per ounce in a 5 gallon batch). 70% dilution rate of San Diego Alvarado Water. 1 gram of Calcium Carbonate and 2 grams of Gypsum added to the mash. OG 1.052 65°F. Oxygen added for 1 minute via aeration stone. Lager cave temperature at 55°F.</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.12</a></span></div></div><br />
<div style="text-align: center;"><b style="color: #783f04;"><span style="font-size: large;">Using Sinamar with BeerTools Pro </span></b></div>I needed to modify the SRM from the BeerTools Pro exporter above. The Sinamar was a custom ingredient entered into the database under special ingredients. There's no details to input other than the name, origin, description, and cost. I also changed the jpg displayed to the correct SRM image. Not a big deal but another item on my list to suggest as a feature, coloring ingredients.Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-15383563523029905742011-02-23T17:38:00.000-08:002011-02-23T17:46:06.056-08:00Hop Farm Season 2011 Begins!Around this time of year, it's usually a good idea to start getting ready for the upcoming hop growing season. My hop farm is located in sun drenched San Diego North County. I have three terraced rows on a north-facing slope. Each row is setup to accommodate ten mounds (for a total of 30 mounds) which seems more than enough to handle on a casual basis. Here's several images to show the preseason hop farm: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6egHy2nOFPfCajEjPTmq3KXLvb3-amc3fVuA8xyuX2FQJQPXMTjH-DKHN5BwFjqmBUNFo8mYN2bFSjvx8uTTSkUgMf3bogTVI7NHRoFVrOgTdo9WW4HSAuBRTkeTyMAA69wtKN81R34Y/s1600/hops_2011_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6egHy2nOFPfCajEjPTmq3KXLvb3-amc3fVuA8xyuX2FQJQPXMTjH-DKHN5BwFjqmBUNFo8mYN2bFSjvx8uTTSkUgMf3bogTVI7NHRoFVrOgTdo9WW4HSAuBRTkeTyMAA69wtKN81R34Y/s400/hops_2011_01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hop Farm from the top of the mulch hill.</i></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3wledGeYXyObypBSksw1gQcAJFmBrXMttUgwRkfg7yYwJodrBoXTm7-m49yeNuA6l7fTBeZqph5Uf70dcQPLkN31GyAnKVimWkJ8Y5BJaDbHiDgZvfwJCvQ6S8WdXfRcIxNgE9D7c2Y/s1600/hops_2011_02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3wledGeYXyObypBSksw1gQcAJFmBrXMttUgwRkfg7yYwJodrBoXTm7-m49yeNuA6l7fTBeZqph5Uf70dcQPLkN31GyAnKVimWkJ8Y5BJaDbHiDgZvfwJCvQ6S8WdXfRcIxNgE9D7c2Y/s400/hops_2011_02.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hop Farm from the east.</i></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBrJpFgsru0jFvNGYwY7RrG-ue0ZviJ6CiAAlt1HMn4tkC9H2fG0g9OXitb1U8oHffdqzY-stKBTgMNy7xUmTgLzkn5sr5Wwbgc1Yv2eO2PeTTYlp68loTGQw7gVzMYYn5Sk8n7f8r14/s1600/hops_2011_03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBrJpFgsru0jFvNGYwY7RrG-ue0ZviJ6CiAAlt1HMn4tkC9H2fG0g9OXitb1U8oHffdqzY-stKBTgMNy7xUmTgLzkn5sr5Wwbgc1Yv2eO2PeTTYlp68loTGQw7gVzMYYn5Sk8n7f8r14/s400/hops_2011_03.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Detail of the terraces with lots of weeds to pull.</i></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEk0WHaxbAB45SL-a8v8Y1llaK4MxGMsdbgz8SbfsMu_4yIecDBvXlD1ens9sUWlT0VaDJwt2WuWqJzWBfyH8fBtftbyE8veIcSP0HRAcdBb930Xz42Q_mPxdaefRkL3JcHk-5i8cfRo/s1600/hops_2011_04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEk0WHaxbAB45SL-a8v8Y1llaK4MxGMsdbgz8SbfsMu_4yIecDBvXlD1ens9sUWlT0VaDJwt2WuWqJzWBfyH8fBtftbyE8veIcSP0HRAcdBb930Xz42Q_mPxdaefRkL3JcHk-5i8cfRo/s400/hops_2011_04.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hop Farm from the lower east slope.</i></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSSdFN9WkMCiT7mHbGuTHdiJjnBShb4VtzyPMZqqdpT5AP-4W-yyXTZuk41z7kQYhdMESXKE8al4AOPwISBqz8WrX6v2kxif2wsfFTMkszdyApskg2O3XDJs_BjLlncYX9F1IskepNZ4/s1600/hops_2011_05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSSdFN9WkMCiT7mHbGuTHdiJjnBShb4VtzyPMZqqdpT5AP-4W-yyXTZuk41z7kQYhdMESXKE8al4AOPwISBqz8WrX6v2kxif2wsfFTMkszdyApskg2O3XDJs_BjLlncYX9F1IskepNZ4/s400/hops_2011_05.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hop Farm from the lower west slope. Avocado tree to the right. </i></td></tr>
</tbody></table>Today, Michelle and I set out mostly to start weeding and mulching. The ground was nicely wet from recent rains so the weeds were easy to pull. While we worked for quite some time, we were only able to take care of the top row (Chinook and Centennial). Next weekend we will try to recruit Kara to come and help with the bottom two rows (although the outlook looks like rain again).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ti3IIzADH43ovYEQCiJiaDy_bJCJeMRYOxCeha4t1HWE3odSr_ngSbSjGPiLPpqCm_wYU_5CdktZOMOFk6V1z2S0qMRFJVnCAz6bpkNoLJFLVXWuMnJQWDIBI4-1FCqzDIRJ2XjlwmM/s1600/hops_2011_06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ti3IIzADH43ovYEQCiJiaDy_bJCJeMRYOxCeha4t1HWE3odSr_ngSbSjGPiLPpqCm_wYU_5CdktZOMOFk6V1z2S0qMRFJVnCAz6bpkNoLJFLVXWuMnJQWDIBI4-1FCqzDIRJ2XjlwmM/s400/hops_2011_06.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My wife, Michelle, taking out those weeds!</i></td></tr>
</tbody></table>After the weed pulling (which never stops) and mulching, we'll need another work day to prune the mounds. Essentially, this involves shoveling and cutting around the mound to trim down the roots to prevent the plants from popping up away from the mound. This should also present opportunities to find rhizomes to share with others. I have a few QUAFF buddies already signed up for Chinook and Centennial rhizomes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_Q0NufI_wIqmzKTpbvQhFbmq5eeba8FJz7m-zEX7DuSuGbeIVHEo7sH6THCmHQGlNWQQFLdvOv9L9pZlQI8tvhytIJfsuDlqQqK3fuFcFYU6g5cAuc3ucu_qxzgokX38_dntp_PktTg/s1600/hops_2011_07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_Q0NufI_wIqmzKTpbvQhFbmq5eeba8FJz7m-zEX7DuSuGbeIVHEo7sH6THCmHQGlNWQQFLdvOv9L9pZlQI8tvhytIJfsuDlqQqK3fuFcFYU6g5cAuc3ucu_qxzgokX38_dntp_PktTg/s400/hops_2011_07.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hop Farm Row 1 (Chinook and Centennial) weeded and mulched.</i></td></tr>
</tbody></table>Beyond pruning comes trellis maintenance and restringing. All of my posts seem to be in good condition this year. I will need to re-anchor the end-posts of each row to help keep the top guide-line taut. A small buried cement block might do the trick. I know that hop farms restring each year with twine but I have been using wire. I'm finding the wire tends to rust out after one or two season so perhaps I should also look into finding a better solution for this as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6z0qYh44wvRuDz0OGxAGnsrq5ieAljFD_vo3ncNiFeQIpmtoDlWDc7iu_xwfoPA1ZXZw_5fnhklSU6xYdHSjgDZUpX4wcyaGcYi1NM9IvhX9K4XEAMAn-MuVcUxbvONeDUfp3vsNSmLo/s1600/hops_2011_08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6z0qYh44wvRuDz0OGxAGnsrq5ieAljFD_vo3ncNiFeQIpmtoDlWDc7iu_xwfoPA1ZXZw_5fnhklSU6xYdHSjgDZUpX4wcyaGcYi1NM9IvhX9K4XEAMAn-MuVcUxbvONeDUfp3vsNSmLo/s400/hops_2011_08.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Row 1 from the west, after weeding and mulching.</i></td></tr>
</tbody></table>Another concern, I need to find better solutions for the problem with rabbits and gophers chewing on the vines. In some cases, these wascal wabbits have chewed mature cone bearing vines that essentially put an early season stop to some of my mounds. Possibly a simple chicken-wire cage will keep the nasty gnawers at bay. See some of my <a href="http://www.chillindamos.com/search/label/hop%20farm">previous hops seasons</a>' blog posts on this topic and more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwxiNUBLYrPnkkTbCuYDRKPasR-vttCelfUocR-ICe8pSpY31uyEIoUMsXeJvtnpvRWWX9sOBDrdlZAigQsrakq2u34lD0vgWrp5Xatz6SZt4RX1x3nL00UNfk5MOXsxVxXHgAOJcB_A/s1600/hops_2011_09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwxiNUBLYrPnkkTbCuYDRKPasR-vttCelfUocR-ICe8pSpY31uyEIoUMsXeJvtnpvRWWX9sOBDrdlZAigQsrakq2u34lD0vgWrp5Xatz6SZt4RX1x3nL00UNfk5MOXsxVxXHgAOJcB_A/s400/hops_2011_09.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>One Chinook hop mound seems to already be breaking soil.</i></td></tr>
</tbody></table>As for this year's last planning element, I want to replace all the mounds in the middle row with two new varieties of "C" hops. While the former two varieties, Magnum and Vojvodina, had a good running, last year had a significant decrease in viability and yield. It's time to get rid of these and move on. Considering the success of my <a href="http://www.ars.usda.gov/SP2UserFiles/person/2450/hopcultivars/21226.html">Chinook</a> and <a href="http://afrsweb.usda.gov/SP2UserFiles/person/2450/hopcultivars/21507.html">Centennial</a> mounds, I believe other "C" hops will likely do as well. I recently pre-ordered Columbus hops and am crossing my fingers for Cluster or Citra to be available this year. Even Simcoe (we'll write it "Cimcoe" to keep with the theme) would be desirable.<br />
<br />
Here's a couple of links for buying rhizomes directly from the source. As of now, no rhizome source has a list of what will be available this year. Several homebrew suppliers and stores will also have rhizomes available beginning next month. I got really excited when More Beer! announced their <a href="http://morebeer.com/search/103831">rhizome pre-order</a> a couple of weeks ago and jumped at the chance to order Columbus hops. Their pre-sale deal is only good until March 1st.<br />
<a href="http://www.hopsdirect.com/store/rhizomes.html">Rhizomes from Hops Direct</a><br />
<a href="http://www.northwesthops.com/Buy_Hop_Rhizomes_s/1.htm">Rhizomes from Northwest Hops</a><br />
<br />
<a href="http://www.hopsdirect.com/">Hops Direct</a> made a <a href="http://www.youtube.com/user/hopsdirect">YouTube video series</a> last season to show the hop farming process. They're great if you haven't seen them yet. Hop farmer guru at Hops Direct, <a href="http://www.hopsdirect.com/about/puterbaugh-farms.html">Stacy Puterbaugh</a>, shows you how to plant hops and even what a large scale hop harvest looks like. I'll share some of these videos here as the season moves on.<br />
<br />
<b><span style="font-size: large;">Hops TV, Episode 1: Planting Hops</span></b><br />
<object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/OcBuaVyTfiU?fs=1&hl=en_US&rel=0&color1=0x2b405b&color2=0x6b8ab6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/OcBuaVyTfiU?fs=1&hl=en_US&rel=0&color1=0x2b405b&color2=0x6b8ab6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com4tag:blogger.com,1999:blog-3903005071553976822.post-5245014494718890942011-02-20T11:42:00.000-08:002011-02-26T15:26:59.425-08:00Belgian Lager, February 6, 2011White Labs has a new platinum yeast strain available right now (January-February) that I want to try out: <a href="http://www.whitelabs.com/beer/homebrew_strains.html">White Labs WLP815 Belgian Lager Yeast</a>. I thought I'd try busting the BJCP guidelines for a generously hopped lager using this strain. Hoppy lagers are rare and it this brew should be a great testament to using water adjustments to match the lighter malts while accentuating the bitterness. Here's White Lab's description of WLP815:<br />
<blockquote><b>WLP81<span lang="en-us">5</span> <span lang="en-us">Belgian</span> Lager Yeast</b><br />
Clean, crisp European lager yeast with low sulfur <span lang="en-us"> </span>production. The strain originates from a very old brewery in West Belgium.<span lang="en-us"> </span>Great for European style pilsners, dark<span lang="en-us"> </span>lagers, Vienna lager, and American style lagers.<br />
<b>Attenuation</b>: 72-78%<br />
<b>Flocculation</b>: Medium<br />
<b>Optimum Fermentation Temperature</b>: 50-55°F (10-12°C)<br />
<b>Alcohol Tolerance</b>: 5-10%</blockquote><span style="font-size: large;"><b>Water Chemistry Planning: </b></span><br />
With water chemistry for this batch, playing with the numbers landed me with blending 20/80% of my tap water with purified drinking water from <a href="http://www.thewaterlady.com/">The Water Lady</a>. I also added to the mash 2 grams of gypsum to give a gentle boost to the calcium and sulfate concentrations. (Note to self - 1 teaspoon of Gypsum is 4 grams.) <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpJvnvjXljO0-CqRNHW4UaRDyAcR3bvDn97-S7nk7FJRo4Nhr6kWEf_WAAsTdfi9i309ia_KMxv5BLWl-HSJAibvEtIxXYXQwCqxcgqGu-8r_YIcE6sj9hWEiaga6rzLMtwReV5hEqlY/s1600/Belg_Lager_MashChem.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="77" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpJvnvjXljO0-CqRNHW4UaRDyAcR3bvDn97-S7nk7FJRo4Nhr6kWEf_WAAsTdfi9i309ia_KMxv5BLWl-HSJAibvEtIxXYXQwCqxcgqGu-8r_YIcE6sj9hWEiaga6rzLMtwReV5hEqlY/s400/Belg_Lager_MashChem.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Adjusted mash chemistry after blending water sources and gypsum.</i></td></tr>
</tbody></table>Above and below are snapshots of my Step 7 from <a href="http://www.howtobrew.com/section3/chapter15-3.html">Palmer's water calculator</a> (Version 2). Maybe someone out there can help me understand this, why do I often see negative values for residual alkalinity? Even with this mystery, looks like I'm in the ballpark. According to Jamil and John in <a href="http://www.thebrewingnetwork.com/shows/Brew-Strong">Brew Strong's</a> Waterganza podcast series on <a href="http://www.thebrewingnetwork.com/">The Brewing Network</a>, getting in the the desired range is good enough. The calculator shows that my target residual alkalinity range for an 8 SRM beer should be in the range from -25 to 34. Again, what do negative values mean!?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qnkXFPRNSkUN-q0Aa18ZnkynH5zULKUuIAyv_WXMpy-G3g7yxAAYrWbSHZh3hcfcInviyL9uXX3HfKISdOs4CJc44A02zcV6FVCNXE7GpsYQ1qYSfLu2epYYb98BHi70DZ-_QpcNvhk/s1600/Belg_Lager_RA.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="66" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qnkXFPRNSkUN-q0Aa18ZnkynH5zULKUuIAyv_WXMpy-G3g7yxAAYrWbSHZh3hcfcInviyL9uXX3HfKISdOs4CJc44A02zcV6FVCNXE7GpsYQ1qYSfLu2epYYb98BHi70DZ-_QpcNvhk/s400/Belg_Lager_RA.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Why do I keep seeing negative values for residual alkalinity?</i></td></tr>
</tbody></table><span style="font-size: large;"><b>Creating a Mashing Schedule Using BeerTools Pro: </b></span><br />
Along with my new experiences with water adjustments, I'm also trying to tailor <a href="http://www.beertools.com/">BeerTools Pro</a> to my brewing process. My latest challenge using this brewing software is with calculating mash volumes and resulting temperatures. With this beer, I wanted to do a multi-step infusion involving a short protein rest. My experience with my equipment led me to my target temperatures for the protein and saccharification rests but I really want the software to do work for me!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiptCB9-Vnmh1Z7_jyyeeMT8Uzgs34r7utkEkEFsFNrEYSMFU5wRxJqKGs56ufridT4MaT0Xl6pruIFV4gXDWhIsSlrVODXhUnVCqkucZkUI-8OHB5C_i2nktI4tg07hCK6CaNvrVuUk0/s1600/BTP_Belg_Lager.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiptCB9-Vnmh1Z7_jyyeeMT8Uzgs34r7utkEkEFsFNrEYSMFU5wRxJqKGs56ufridT4MaT0Xl6pruIFV4gXDWhIsSlrVODXhUnVCqkucZkUI-8OHB5C_i2nktI4tg07hCK6CaNvrVuUk0/s640/BTP_Belg_Lager.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mashing Schedule snapshot from BeerTools Pro.</i></td></tr>
</tbody></table>For my next batch, I need to pay attention more to volumes since I'm certain that I collect more than 5.51 gallons in my kettle after the sparge. To get the above values, I had to do lots of tweaking with numbers. Maybe since I was working backwards (actual values of water infusions and temperatures) rather than forward planning? I'll document temps and volumes a bit more closely next time and see if can better calibrate the software to my process.<br />
<br />
<span style="font-size: large;"><b>Quick Protein Rest:</b></span><br />
With lagers, especially when using pilsner malt, I have been doing a quick protein rest (between 122-124°F) at the start of my mash. Previously, I was doing the rest for about 20 minutes but a discussion with an esteemed <a href="http://www.quaff.org/">QUAFF</a> colleague, <a href="http://www.homebrewersassociation.org/pages/membership/aha-governing-committee/election/harold-gulbransen">Harold Gulbransen</a>, convinced me to to shorten the rest as much as possible. Here's my refined protein rest procedure that gets me in and out of a protein rest within about <b>7 minutes</b>:<br />
Using 0.9 quarts per pound of grain, raise water to 135°F and pour into mash tun. Add any salts and grain. Stir to break up and clumps and distribute temperature. Simultaneously heat additional water to boil at a rate of 0.5 quarts per pound of grain. After about 2 minutes of stirring, I check the mash temperature (usually hits 122°F). In less than 5 minutes, my second infusion water is at a boil. When boiling, I add this infusion to the mash tun and stir for about 2-3 minutes to distribute the heat evenly. After stirring, check temperature (usually 148-152°F). <br />
<br />
Hey <a href="http://beertools.com/">BeerTools Pro</a>, as for the HTML export below, I find myself editing the code to clean up the "look" quite a bit. I would really like the ability to create an export template to customize the elements and appearance. Could you please consider this feature for future updates!?<br />
<br />
Will update actual Final Gravity and finishing details later! <br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><h2 style="color: red;"><span style="font-size: x-large;">Belgian Lager</span></h2><a href="http://www.bjcp.org/2008styles/style23.php#1a"><span style="font-size: 14px;">BJCP Category 23-A Specialty Beer</span></a><br />
<span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 2/6/11<br />
<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/07.jpg" /></a><br />
<div style="font-size: 12px;"><span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 70.04%<br />
<span style="font-weight: bold;">Attenuation:</span> 77.8%<br />
<span style="font-weight: bold;">Calories:</span> 178.9 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Original Gravity:</span> 1.054 (1.026 - 1.120)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">====</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.012 (0.995 - 1.035)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">======</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 7.9 (1.0 - 50.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">==</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=============</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 5.51% (2.5% - 14.5%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">====</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 82.0 (0.0 - 100.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">=============</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">==</span><span style="color: #999999;">========|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">7.0 lb Belgian Pils<br />
3.0 lb Belgian Munich<br />
1.0 lb Vienna Malt<br />
1.0 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
1.0 tsp Anti-foam - <span style="font-style: italic;">added during boil, boiled 90.0 min</span><br />
1.0 oz Magnum (14.5%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
1.5 oz Czech Saaz (5.0%) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
1.5 oz Spalt (4.8%) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
1.0 oz Czech Saaz (5.0%) - <span style="font-style: italic;">added during boil, boiled 1.0 min</span><br />
1.0 oz Spalt (4.8%) - <span style="font-style: italic;">added during boil, boiled 1.0 min</span><br />
1.0 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 20.0 min</span><br />
2.0 ea White Labs WLP815 Belgian Lager Yeast</div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 70.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 60.0 °F</div><div style="font-size: 12px;">00:07:57 <span style="font-weight: bold;">Mash-In</span> - <span style="font-style: italic;">Liquor: 2.47 gal; Strike: 138.5 °F; Target: 123 °F</span><br />
00:12:57 <span style="font-weight: bold;">Protein Rest</span> - <span style="font-style: italic;">Rest: 5.0 min; Final: 122.7 °F</span><br />
00:14:57 <span style="font-weight: bold;">Second Infusion</span> - <span style="font-style: italic;">Water: 1.35 gal; Temperature: 212.0 °F; Target: 149.2 °F</span><br />
01:12:57 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 58.0 min; Final: 145.8 °F</span><br />
01:15:57 <span style="font-weight: bold;">Mash-Out Infusion</span> - <span style="font-style: italic;">Water: 1.28 gal; Temperature: 170 °F; Target: 151.1 °F</span><br />
01:25:57 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 150.6 °F</span><br />
02:55:57 <span style="font-weight: bold;">Fly Sparge</span> - <span style="font-style: italic;">Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.82 gal</span></div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">OG 1.054 @ 68°F. Uses 77% premium drinking water from The Water Lady and 33% filtered San Diego Alvarado water. 2 grams of Gypsum added to the mash. Primary ferment in the lager cave at 52°F fin a 6 gallon better bottle for 2 weeks. Rack to secondary for 4 weeks at primary temps before stepping down 2°F per day to lagering temps at 38°F. Update 2/20, racked over to a secondary but didn't have my hydrometer at the lager cave to take a gravity reading. Will ramp up to 60's next week.</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.12</a></span></div></div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-47170542339781547852011-02-19T15:08:00.000-08:002011-02-19T15:08:25.888-08:00Chillin' The Most<div style="text-align: center;"><span style="font-size: large;"><b>Just did a quick search to find these gems: </b></span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.phatpimpclothing.com/hi/phatpimp/images/ex_chillinthemost.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="http://www.phatpimpclothing.com/hi/phatpimp/images/ex_chillinthemost.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kind of shirt. Have one already!</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="237" src="http://www.usflags.com/images/products/Product-4455.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kind of flag. Need one.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm4.static.flickr.com/3092/2728101867_24204911d6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://farm4.static.flickr.com/3092/2728101867_24204911d6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kind of boat. Can't afford.</td></tr>
</tbody></table>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-78345028551953305302011-02-19T12:23:00.000-08:002011-02-26T15:14:40.452-08:00Burton Ale, January 30, 2011In this past issue of <a href="http://www.homebrewersassociation.org/pages/zymurgy/current-issue">Zymurgy</a>, Martyn Cornell and Antony Hayes outlined the ultimate English comfort beer, Burton Ale. With Kara of <a href="http://www.whitelabs.com/">White Labs</a> also wanting to try out <a href="http://www.whitelabs.com/beer/strains_wlp023.html">White Labs WLP023 Burton Ale Yeast</a>, we decided to give this style a try. I don't recall ever having a Burton Ale nor do I believe it's available in our very rich beer community of San Diego. I suppose in the earlier days of homebrewing of <a href="http://en.wikipedia.org/wiki/Dave_Line">Dave Line</a> and <a href="http://twitter.com/#%21/charliepapazian">Charlie Papazian</a>, you would simply need to make a style just to be able to try it. <br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip99MWfjHT48y2bbUPSHOTBn_4k-fEZNg9UdAFgpfSITCRa-0FVwfl1sOp20b-IrKqHGkfgMn7R103K0JIPyq9oHwXgAElWDYpUQ_6PSo2y3LzhSPFHjvOwh8phFlsMkyHraQfg6lj1fQ/s1600/IMG_7547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip99MWfjHT48y2bbUPSHOTBn_4k-fEZNg9UdAFgpfSITCRa-0FVwfl1sOp20b-IrKqHGkfgMn7R103K0JIPyq9oHwXgAElWDYpUQ_6PSo2y3LzhSPFHjvOwh8phFlsMkyHraQfg6lj1fQ/s640/IMG_7547.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Burton Ale: A British Comfort Beer - Article from Zymurgy Vol. 34 No. 1</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>I would like to do more long term projects like this one. In the article, Cornell and Hayes explain that aging is an important component to Burton Ales and suggest a year to 18 months. I will do just that. My only limitation is that our house tends to warm up quite a bit towards the end of summer. At this time, I will transfer the beer to a Cornelius keg and continue aging in my kegerator or the lager cave.<br />
<br />
As for using water adjustments as per my <a href="http://www.chillindamos.com/2010/12/happy-brew-years.html">Brew Year's Resolution</a>, I tried to follow the suggested recipe guidelines for this beer. Total Alkalinity (as Calcium Carbonate) between 100-120ppm and free calcium between 180-220ppm. Using the <a href="http://www.howtobrew.com/section3/chapter15-3.html">Palmer's water calculator</a>, I determined that my San Diego water would be a good starting point. I played with salt adjustments and decided to add Gypsum and Epsom Salts to the mash water. Calculated based on annual average analysis of my tap water, the additions will give an adjusted calcium of 183ppm and a residual alkalinity as calcium carbonate at 124ppm. Sulfates are in the red (565ppm) from these additions though it seems acceptable to the <a href="http://en.wikipedia.org/wiki/Burton_upon_Trent">Burton on Trent</a> water profile that this beer is based on.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNJxCbn0BSwlMnYdhXl2qeMVKFnOges5TMw-c8iM-qy4ylWXKqf0wNpapGCzKVWyvwmHEuL_qE1m4JJQP88DNzdM0Sl_GfRk4Jvg37kphGYhe3DQWdTQL2xMY1pROGYQFjsX5hwqj8wg/s1600/Burton_Blowout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNJxCbn0BSwlMnYdhXl2qeMVKFnOges5TMw-c8iM-qy4ylWXKqf0wNpapGCzKVWyvwmHEuL_qE1m4JJQP88DNzdM0Sl_GfRk4Jvg37kphGYhe3DQWdTQL2xMY1pROGYQFjsX5hwqj8wg/s640/Burton_Blowout.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Could have used some anti-foam or a blow-out tube for this Burton Ale.</i></td></tr>
</tbody></table>I will follow up with details here as the year progresses though as with any long-term project, it's best to just forget about it! I have two other long-term beers in progress: <a href="http://www.chillindamos.com/2010/08/american-barley-wine-august-6-2010.html">American Barley Wine</a> and an <a href="http://www.chillindamos.com/2010/07/flanders-brown-ale-july-25-2010.html">Oud Bruin</a>. Forget about those too!<br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><h2 style="color: red;"><span style="font-size: x-large;">Burton Ale</span></h2><a href="http://www.bjcp.org/2008styles/style19.php#1a"><span style="font-size: 14px;">BJCP Category 19-A Old Ale</span></a><br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 1/30/11<br />
<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/17.jpg" /></a><br />
<div style="font-size: 12px;"><span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 69.7%<br />
<span style="font-weight: bold;">Attenuation:</span> 78.7%<br />
<span style="font-weight: bold;">Calories:</span> 266.52 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Original Gravity:</span> 1.080 (1.060 - 1.090)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">==========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=====</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.017 (1.015 - 1.022)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">====</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 17.82 (10.0 - 22.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">==========</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=====</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 8.32% (6.0% - 9.0%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">============</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 112.3 (30.0 - 60.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">================</span><span style="color: #999999;">========|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">13.0 lb Maris Otter Pale<br />
1.0 lb Belgian Munich<br />
4.0 oz American Chocolate Malt<br />
1.0 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
1.0 lb Light Brown Sugar<br />
6.0 oz East Kent Goldings (5.0%) - <span style="font-style: italic;">added during boil, boiled 60.0 min</span><br />
2.0 oz East Kent Goldings (5.0%) - <span style="font-style: italic;">added dry to secondary fermenter</span><br />
1.0 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
2.0 ea White Labs WLP023 Burton Ale</div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 70.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 60.0 °F<br />
<span style="font-weight: bold;">Elevation:</span> 0.0 m</div><div style="font-size: 12px;">00:14:54 <span style="font-weight: bold;">Mash-In</span> - <span style="font-style: italic;">Liquor: 3.56 gal; Strike: 172.25 °F; Target: 152.0 °F</span><br />
01:14:54 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 60 min; Final: 148.2 °F</span><br />
01:24:54 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 147.6 °F</span><br />
02:34:54 <span style="font-weight: bold;">Fly Sparge</span> - <span style="font-style: italic;">Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 7.02 gal</span><br />
<br />
</div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">Added 7 grams of Gypsum and 3 grams of Epsom Salts to the mash tun using 100% San Diego Alvarado filtered water. OG: 1.080 @ 68°F Used two vials of WLP023 to make a 900ml starter the night before. Stir plate used. Oxygenated wort for 60 seconds. Primary ferment in 6 gallon Better Bottle at ambient household temperatures (60-63°F). Blow out for nearly two days! Will age in secondary for at least 5 months before kegging. Cold age in the keg for another 6 months or so. Dry hop with 2oz. East Kent Goldings two week prior to full carbonating pressure for serving. Update 2/23: Racked the Burton Ale over to secondary. Current gravity is 1.017 @ 58°F. It will age here until my cellaring location in the house warms up too much.</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.12</a></span><br />
<br />
</div></div></div><div style="text-align: center;"><span style="color: #783f04; font-size: large;">BeerTools Pro Needed Features </span></div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"></div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><a href="https://www.beertools.com/support/">Hey, BeerTools Pro!</a> I'd like to customize a template for exporting to HTML. Could you do this please!? In this template, I'd like to have the option to turn on/off components and stylize the way I want it to display. I would like to be able to add water chemistry and fermentation details (including aeration/oxygen) to the export. Other stuff - adjusted gravity based on an input temperature, water and salts as ingredients, fermentation details (vessels, temps, racking, time), adding dry hopping along with its' time and method, yeast pitching rate calculator for starters etc. based on OG and yeast type as on Jamil's website (<a href="http://www.mrmalty.com/calc/calc.html">Jamil's Yeast Pitching Rate Calculator</a>).<br />
<br />
<b>References: </b><br />
Cornell, Martyn, and Antony Hayes. "Burton Ale: A British Comfort Beer." <i>Zymurgy</i> 34.1 (2011): 22-25. Print. <br />
<div style="font-size: 10px;"><br />
</div></div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-73453404050655715122011-02-13T18:19:00.000-08:002011-02-26T15:08:16.594-08:00Blueberry Wheat, Special Edition, February 10, 2011<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"></div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">Alas! It has been way to long. I've been spending a huge chunk of time focusing on my Brew Year's resolution to make brewing water adjustments and to use software for planning and process documentation. In doing so, I've missed blogging two other brewing sessions besides this one. Those two future blog entries, Burton Ale and Belgian Lager, will be posted very soon. I've seemed to finally grasp the basics of using John Palmer's water RA spreadsheet and using BeerTools Pro for Mac.</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"></div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">As for making water adjustments, I've taken the recommendation from several homebrewers to use <a href="http://www.howtobrew.com/section3/chapter15-3.html">John Palmer's Mash Residual Alkalinity Spreadsheet</a>. Here's the download link to the Excel spreadsheet if you want to try it out: <a href="http://howtobrew.com/section3/Palmers_Mash_RA_ver2.xls">Palmers_Mash_RA_ver2.xls</a>. There's also a very recent update but I haven't checked it out yet: <a href="http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls">Palmers_Mash_RA_ver3ptO.xls</a>. If you do some reading about Palmer's spreadsheet and water calculations, you'll find that there's a great discussion happening about technical/chemical issues with his calculations, hence version 3. Even with the new version, there still seems to be some unanswered questions and potential issues.</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><br />
</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">Using the spreadsheet takes some initial learning but I found no harm done playing with several scenarios before trying it out for actual planning purposes. I found it very useful to listen to the <a href="http://www.thebrewingnetwork.com/shows/Brew-Strong">Brew Strong</a> Waterganza podcast series on <a href="http://www.thebrewingnetwork.com/">The Brewing Network</a>: <a href="http://www.thebrewingnetwork.com/shows/497">Podcast 1 - Why Adjust Your Water</a> - <a href="http://www.thebrewingnetwork.com/shows/500">Podcast 2 - How to Adjust Your Water</a> - <a href="http://www.thebrewingnetwork.com/shows/508">Podcast 3 - Adjusting Water to Styles </a>- <a href="http://www.thebrewingnetwork.com/shows/513">Podcast 4 - The Final Answers</a> After picking up a small variety of brewing salts and starting to utilize a local purified drinking water source, it has been exciting to add water adjustments to my homebrewing repertoire. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xefX1iNGPn06h8ClgWQTKReo_ArXE98ygSGgYr15qV0Ne7FKS36Zfs-0homL-UJC73jrfGWzZ1EUbZj90-2jOL1LK6I5E9O-UvZXJ5olVFgDAYD6mhRLv8Q9jTeBjyJE8B-oSV6ZxOw/s1600/Water_Blueberry.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xefX1iNGPn06h8ClgWQTKReo_ArXE98ygSGgYr15qV0Ne7FKS36Zfs-0homL-UJC73jrfGWzZ1EUbZj90-2jOL1LK6I5E9O-UvZXJ5olVFgDAYD6mhRLv8Q9jTeBjyJE8B-oSV6ZxOw/s640/Water_Blueberry.png" width="579" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the spreadsheet for this brew. Simply dilutions. No salts were needed.</td></tr>
</tbody></table><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">This is a learning process and while this brew's water profile needs further adjustment (could have used calcium chloride), I'm excited to use water as the basis for future experimentation. Notice that the chloride to sulfate ratio determines that hop perception will be "Bitter". With a tad of calcium chloride, the ratio would be more "Malty" focused and better suited to the profile I'm looking for in my Blueberry Wheat. As I said, it will be a process, and a fun one at that. </div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><br />
</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">As for using <a href="http://www.beertools.com/">BeerTools Pro</a> for Mac, I'm finding it easy to use and frustrating at the same time. Time will tell if I can become acclimated and work around its' nuances. I've found their documentation to be very useful and the calculations to be fairly accurate. I particularly enjoyed running the experiments on my equipment to determine heat capacity and their coefficients. Here's a quick snapshot of using BeerTools Pro with the Blueberry Wheat Ale:</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRG5W7mX9v-jb7wBL46o7zHPcf4Kxrn4L_6M7shG0uRvUfGUALCW5DonsTBmd5qAEw3vfIysyUVI_HbMjQO3ePXVOWZMGoA6jf4oXEHSJiY2sT0RsNlzovOBZ8IJ9KBAfzhGpcaoTih5c/s1600/BeerTools_Blueberry.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRG5W7mX9v-jb7wBL46o7zHPcf4Kxrn4L_6M7shG0uRvUfGUALCW5DonsTBmd5qAEw3vfIysyUVI_HbMjQO3ePXVOWZMGoA6jf4oXEHSJiY2sT0RsNlzovOBZ8IJ9KBAfzhGpcaoTih5c/s640/BeerTools_Blueberry.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BeerTools Pro snapshot showing Special Ingredients and Mashing Schedule.</td></tr>
</tbody></table><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">One of the end products I truly desire is exporting the details for blogging purposes. BeerTools can export straight to HTML and the results are copied below. A couple of complaints I have are the inability to document fermentation details and that water adjustments and profiles used in their calculators can't be exported along with the other details seen below. Perhaps these features are there!? I haven't looked really far into these issues yet and so it seems the only way to make this happen is using the "Notes" feature.</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><br />
</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">On to the beer! I've made a few small changes to this favorite homebrew of mine. It's really not MY favorite, but many of my great friends absolutely love this homebrew. I will admit that it is truly a great drinker and even an experienced beer judge has said that a previous edition was one of the best fruit beers he's ever had. So why would I even consider changing it, you ask!? For the fun of it, of course! Why settle for good when great is within reach? In this case, why settle for great when I hear water adjustments can send a beer to <b>outstanding</b>!?</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><br />
</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">One of my truly best friends and favorite peops, Andrew, just got engaged and this beer is for him. The Blueberry Wheat has been his favorite homebrew and beer. I'm plugging for an engagement party to feature this beer. Andrew also has an amazing food blog, check it out: <a href="http://www.eatingrules.com/">Eating Rules</a>. Cheers!</div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"></div><div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;">Here's the brewing details from BeerTools Pro. I will update at a later date with finishing details. Two other blog posts for Burton Ale and Belgian Lager coming soon as well. Oh, and I've making some Chianti from a kit and will also write about that process too!<br />
<div style="font-family: Helvetica,Geneva,Arial,SunSans-Regular,sans-serif;"><h2 style="color: blue;"><span style="font-size: large;">Blueberry Wheat, Special Edition</span></h2><a href="http://www.bjcp.org/2008styles/style20.php#1a"><span style="font-size: 14px;">BJCP Category 20-A Fruit Beer</span></a><br />
<span style="font-size: 12px; font-weight: bold;">Author:</span> Chillindamos<br />
<span style="font-size: 12px; font-weight: bold;">Date:</span> 2/10/11<br />
<a href="http://www.beertools.com/"><img alt="BeerTools Pro Color Graphic" border="0" src="http://www.beertools.com/images/colors/04.jpg" /></a><br />
<div style="font-size: 12px;"><span style="font-weight: bold;">Size:</span> 5.0 gal<br />
<span style="font-weight: bold;">Efficiency:</span> 70.0%<br />
<span style="font-weight: bold;">Attenuation:</span> 88.1%<br />
<span style="font-weight: bold;">Calories:</span> 159.42 kcal per 12.0 fl oz</div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Original Gravity:</span> 1.049 (1.026 - 1.120)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">===</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">============</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Terminal Gravity:</span> 1.006 (0.995 - 1.035)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">====</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Color:</span> 4.2 (1.0 - 50.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">=</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">==============</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Alcohol:</span> 5.65% (2.5% - 14.5%)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">====</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">===========</span><span style="color: #999999;">========|</span></div><div style="font-size: 12px;"><br />
<span style="font-weight: bold;">Bitterness:</span> 16.4 (0.0 - 100.0)<br />
<span style="color: #999999;">|========</span><span style="color: #000066;">==</span><span style="color: #009900; font-weight: bold;">#</span><span style="color: #000066;">=============</span><span style="color: #999999;">========|</span></div><h3>Ingredients:</h3><div style="font-size: 12px;">6.08 lb Red Wheat Malt<br />
2.93 lb 2-Row Brewers Malt<br />
0.98 lb Belgian Pils<br />
2.9 tsp 5.2 pH Stabilizer - <span style="font-style: italic;">added during mash</span><br />
1.46 oz German Spalt (3.0%) - <span style="font-style: italic;">added during boil, boiled 60 min</span><br />
1.0 tsp Whirlfloc Tablets (Irish moss) - <span style="font-style: italic;">added during boil, boiled 15.0 min</span><br />
2. ea White Labs WLP001 California Ale<br />
0.1 tsp Anti-Foam - <span style="font-style: italic;">added during boil, boiled 90.0 min</span><br />
0.1 tsp Anti-Foam - <span style="font-style: italic;">added during boil, boiled 1.0 min</span><br />
2.0 oz Blueberry Extract</div><h3>Schedule:</h3><div style="font-size: 12px;"><span style="font-weight: bold;">Ambient Air:</span> 65.0 °F<br />
<span style="font-weight: bold;">Source Water:</span> 58.0 °F<br />
00:11:31 <span style="font-weight: bold;">Mashing-In</span> - <span style="font-style: italic;">Liquor: 2.49 gal; Strike: 169.49 °F; Target: 148.0 °F</span><br />
01:11:31 <span style="font-weight: bold;">Saccharification Rest</span> - <span style="font-style: italic;">Rest: 60 min; Final: 142.7 °F</span><br />
01:14:31 <span style="font-weight: bold;">Mash Out Infusion</span> - <span style="font-style: italic;">Water: 1.54 gal; Temperature: 170.0 °F; Target: 151.7 °F</span><br />
01:24:31 <span style="font-weight: bold;">Vorlauf, bitches!</span> - <span style="font-style: italic;">Rest: 10.0 min; Final: 151.0 °F</span><br />
02:34:31 <span style="font-weight: bold;">Sparge</span> - <span style="font-style: italic;">Sparge Volume: 4.88 gal; Sparge Temperature: 170.0 °F; Runoff: 5.83 gal</span></div><h3>Notes</h3><div style="font-size: 12px; font-style: italic;">OG: 1.050 @ 66°F Oxygen aeration for 60 seconds. Pitched two vials of WLP001 California Ale. Fermenting at 63-66°F for two weeks in the primary. After 48 hours, the Anti-Foam seems to be keeping the krausen under control. I typically have a fermentation blowout with this type of grain bill (using wheat). Water was diluted 72% using RO water. On 2/23: Racked over to secondary. Current gravity is 1.006 @ 58°F.</div><div style="font-size: 10px;">Results generated by <span style="font-weight: bold;"><a href="http://www.beertools.com/">BeerTools Pro 1.5.12</a></span></div></div><br />
</div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-39558158518403834872010-12-31T10:58:00.000-08:002010-12-31T12:10:49.657-08:00Happy Brew Year's<div style="color: red; text-align: center;"><span style="font-size: x-large;">Happy <i>Brew</i> Year's!</span></div>2010 was a great year of homebrewing. My primary focus was brewing to style and in doing so, I certainly expanded my brewing horizons. Previously, I typically brewed to my heart's content. My recipe formulation followed only rough parameters, inspired mostly by my current stock of ingredients. Using the <a href="http://www.bjcp.org/stylecenter.php">BJCP guidelines</a>, I have tried to stay within target of a particular style. Another goal was to begin participating in evaluations and competitions to gain honest feedback. This past year, I entered a few beers in competition and sought out evaluations of my homebrew. Honest and experienced feedback has been critical to developing my craft.<br />
Speaking of competition! Up until this fall, I was hoping to unleash a large handful of beers in this coming year's competition season, mostly our club-sponsored AFC competition and NHC. With my wife's company shutting down and a little brewer on the way (end of March), we have since had to eliminate any unnecessary expenses. Unfortunately, this means no competition entries this year. We simply can't justify $10-$15 entry fees. Bummer, huh? Homebrewing on the other hand is decidedly cheaper than purchasing one of the household staples, beer. Despite rough times, I'm just lucky to continue brewing to some extent!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfH_4D0h9ha3alGIWUdM522mMHkcG9IuQZJ_TpWyFoNjMPbhJWo_pRICuyHE9KFIgiKAKyIbmbuYxRQm9nNYYkOZANMLx8gSfE9AZYs8dnAiIroJ0e2sHJb3SHdCcGOWreveMMa038k0/s1600/ultrasound1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfH_4D0h9ha3alGIWUdM522mMHkcG9IuQZJ_TpWyFoNjMPbhJWo_pRICuyHE9KFIgiKAKyIbmbuYxRQm9nNYYkOZANMLx8gSfE9AZYs8dnAiIroJ0e2sHJb3SHdCcGOWreveMMa038k0/s320/ultrasound1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our latest "brew". Some say it looks like he already has a beer in hand.</td></tr>
</tbody></table>The New Year's brings resolutions and I have a two to address. The first being to adjust brewing water. At over 90% of beer volume, water takes a primary role. The last time I considered adjusting my brewing water, I think I simply focused on the fact that many good homebrewers and some pro brewers use only their local tap water. I've always filtered my water but haven't considered the rest of the details. The second resolution is using brewing software. I decided to start using <a href="http://beertools.com/">Beer Tools</a>. I would have considered <a href="http://www.promash.com/">ProMash</a> or <a href="http://www.beersmith.com/">Beer Smith</a> and actually downloaded their trials. I use a desktop Mac at home for all of my homebrewing digital needs: research, brewing related email, images, beer labels, calculations, blogging, and now <a href="http://twitter.com/Chillindamos">Twitter</a>. Since Beer Tools is the only choice on a Mac, it was a no brainer.<br />
<br />
<div style="color: red; text-align: center;"><span style="font-size: x-large;">My <i>Brew</i> Year's Resolution: Brewing Water and Software</span></div><span style="font-size: large;"><b><i>Brew</i> Year's Resolution #1 - Adjust Brewing Water </b></span><br />
After 10 years of homebrewing, considering water critically as a brewing ingredient is long overdue. At this point, I'm in the research phase. I've asked my homebrew club's email listserv to see if there's a definitive guide for adjusting water. This simple answer was, no. Adjusting brewing water seems to have the same range of involvement as brewing beer itself. You can simply use tap water (or a homebrew kit) or become insanely involved. As a science teacher with some background in chemistry, how hard can it be!? Here's the collection of links from my <a href="http://www.quaff.org/">QUAFF</a> buddies:<br />
<br />
John Palmer's <a href="http://www.howtobrew.com/">How to Brew</a> Chapter 15 - Understanding the Mash pH<br />
Chapter 15.0 - <a href="http://www.howtobrew.com/section3/chapter15.html">What Kind of Water Do I Need?</a> Chapter 15.1 - <a href="http://www.howtobrew.com/section3/chapter15-1.html">Reading a Water Report</a> Chapter 15.2 - <a href="http://www.howtobrew.com/section3/chapter15-2.html">Balancing the Malts and Minerals</a> Chapter 15.3 - <a href="http://www.howtobrew.com/section3/chapter15-3.html">Residual Alkalinity and Mash pH</a> Chapter 15.4 - <a href="http://www.howtobrew.com/section3/chapter15-4.html">Using Salts for Brewing Water Adjustment</a><br />
<br />
From Kai at <a href="http://braukaiser.com/">BrauKaiser.com</a> - <a href="http://www.braukaiser.com/wiki/index.php?title=Various_water_recipes">Various Water Recipes</a> - <a href="http://www.braukaiser.com/wiki/index.php/Beer_color,_alkalinity_and_mash_pH">Beer color, alkalinity, and mash pH</a> - <a href="http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf">effect off water and grist on mash pH (PDF)</a><br />
Thanks Joe!<br />
<br />
Another QUAFF member, Kim, wrote an interesting reply that I will simply quote:<br />
<blockquote>Hi Sean,<br />
<br />
I think John Palmer's How To Brew 3rd ed, chapter 15 is a great starting point for <span class="il">water</span> chemistry.<br />
<br />
In addition to Joe's links, AJ Delange has a site with a lot of technical depth (and things about Newfoundland dogs)<br />
<a href="http://ajdel.wetnewf.org:81/" target="_blank">http://ajdel.wetnewf.org:81/</a> His spreadsheet is a beast! It has a 66 page users' manual for how to use it! (No, I haven't read it all.) Presumably a lot of that is theory... The alkalinity and <span class="il">water</span> recipe documents may be of interest, and there are other goodies in there too.<br />
<br />
AJ also contributes a lot on the brewnetwork's forums, especially with respect to <span class="il">water</span>. Here's a (very!) recent thread about errors in John Palmer's <span class="il">water</span> spreadsheet, but also about how it's not as disastrous as the bad math makes it seem: <a href="http://www.thebrewingnetwork.com/forum/viewtopic.php?f=6&t=23205" target="_blank">http://www.thebrewingnetwork.<wbr></wbr>com/forum/viewtopic.php?f=6&t=<wbr></wbr>23205</a> I'm hoping that the math/chemistry in the book is just fine, and that the errors are really in the formulas in the spreadsheet.<br />
<br />
As far as I can tell, there isn't a single definitive resource for<span class="il"> water</span> chemistry. The lesson I get form it is that there are general correlations in the amounts of our brewing ions and the outcomes, but it's not as cut-and-dried as the formulas indicate. For example, 20ppm sulfate to 10 ppm chloride won't have the same effect as 200ppm to 100ppm. And Kai "Braukaiser" Troester's research (Joe linked to it) indicates that pound-for-pound, crystal malts actually acidify the<br />
mash more than roasted malts, the opposite of what I had learned. You know, Dublin's classic style is stout, with generous use of roasted malts to counter the high carbonate <span class="il">water</span>. Still, they are good starting points for later tweaking, just like pretty much everything else in brewing ;)<br />
<br />
Cheers,<br />
<span style="color: #888888;">Kim</span></blockquote><span style="font-size: large;">4-Part Podcast on Brewing Water:</span><br />
<a href="http://www.thebrewingnetwork.com/images/bnshows/icons/brewstrongIcon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.thebrewingnetwork.com/images/bnshows/icons/brewstrongIcon.jpg" /></a><br />
On the <a href="http://www.thebrewingnetwork.com/">Brewing Network</a>, the podcast show, <a href="http://www.thebrewingnetwork.com/shows/Brew-Strong">Brew Strong</a>, has a four-part series on brewing water. If you're a beer-brewing geek and haven't already found Jamil and John's awesome Brew Strong podcasts, I'd highly recommend subscribing and perusing the archives. I've found that these podcasts are a go-to resource for exploring different aspects of brewing beer. <a href="http://thebrewingnetwork.com/brewstrong.xml">Here's the link to subscribe to the Brew Strong podcasts</a>.<br />
Another QUAFF buddy, Brian, reminded me of this "Waterganza" series on Brew Strong:<br />
<a href="http://www.thebrewingnetwork.com/shows/497">Podcast 1 - Why Adjust Your Water</a> - <a href="http://www.thebrewingnetwork.com/shows/500">Podcast 2 - How to Adjust Your Water</a> - <a href="http://www.thebrewingnetwork.com/shows/508">Podcast 3 - Adjusting Water to Styles </a>- <a href="http://www.thebrewingnetwork.com/shows/513">Podcast 4 - The Final Answers</a> <br />
<a href="http://www.blogger.com/goog_270483066"><br />
</a><br />
While I'm hoping that Beer Tools will have some practical calculations or at least have the ability to document brewing water adjustments, it seems there's a good spreadsheet available that's based on John Palmer's brewing water calculations. There's a link to the spreadsheet on the forums over at <a href="http://www.homebrewtalk.com/">Homebrew Talk</a>. I know at least two other members in my homebrew club use this spreadsheet. Here it is: <a href="http://www.homebrewtalk.com/f128/ez-water-adjustment-spreadsheet-135095/">EZ Water Adjustment spreadsheet </a><br />
<br />
Last, I'm wondering if anyone has tested our local water. A few searches led me to a lab that can do <a href="http://wardlab.com/FeeSchedule/WaterAnalysis.aspx">water analysis</a>.<br />
<br />
<span style="font-size: large;"><b><i>Brew</i> Year's Resolution #2 - Brewing Software</b></span><br />
As for my other <i>Brew</i> Year's Resolution, Beer Tools it is! There's some users out there that have described it as a steeper learning curve than ProMash or Beer Smith but have also explained its utility as an equivalent for brewing software.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://beertools.com/images/articles/window21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="314" src="http://beertools.com/images/articles/window21.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer Tools Software</td></tr>
</tbody></table>Beer Tools had an end-of-year deal to those that signed-up for the <a href="http://beertools.com/html/btptrial.php">30-Day Trial</a>. That seemed to seal the deal! Here's a link to their <a href="http://beertools.com/html/articles.php?view=242">Overview of Beer Tools Pro 1.5</a>.<br />
<br />
I will certainly outline my adventures in brewing water and using Beer Tools here throughout the year. Homebrewing has been, at foremost, a hobby. For a handful of us, its an obsession. I dream in homebrew! Cheers to all and Happy <i>Brew</i> Year's!Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com2tag:blogger.com,1999:blog-3903005071553976822.post-41354172162226900272010-11-25T10:26:00.000-08:002010-12-16T15:42:33.906-08:00Smoked Porter, November 23, 2010I've brewed up a couple of <a href="http://www.chillindamos.com/search/label/smoked%20porter">Smoked Porters</a> earlier this year with great success. The first was an <a href="http://www.chillindamos.com/2009/11/smoked-agave-porter.html">Agave Smoked Porter</a> utilizing the agave as an adjunct, great beer. The second time, I tried a different approach on <a href="http://www.chillindamos.com/2010/05/smoked-porter-may-2-2010.html">Smoked Porter</a> with fantastic results. Although I felt the second beer was nearly my ideal Smoked Porter, I changed it up based on my current holdings. As with many beers, recipe formulation is often limited to what's in stock at home and/or what's available at <a href="http://www.homebrewmart.com/">my local homebrew store</a>. The one element we didn't like from the last Smoked Porter was the flavor profile imparted by the yeast, <a href="http://www.whitelabs.com/beer/strains_wlp007.html">WLP007 Dry English Ale</a>. In my opinion, you simply can't go wrong with <a href="http://www.whitelabs.com/beer/strains_wlp001.html">WLP001 California Ale</a> and I always feel that most ale recipes need a try with this strain (here's just another good reason I'd like to upgrade to a 10 gallon system, experimenting side-by-side [<i>same wort split into two carboys each fermenting with different yeast strains</i>] would be insanely fun!).<br />
As far as competition is concerned, luckily I don't really need to follow any specific guidelines. Quoted below is the category guidelines for smoked beer. Since this homebrew recipe does not follow any classic styles, I can easily blanket the underlying style as a "Porter".<br />
<blockquote><b><u>IF</u> THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO <u>NOT</u> HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE <u>MUST</u> BE SPECIFIED <u>IF</u> A “VARIETAL” CHARACTER IS NOTICEABLE.</b></blockquote><br />
On another note, I've been having a great time utilizing the <a href="http://www.chillindamos.com/search/label/recirculating%20immersion%20chiller">Wort Chiller with Recirculation Combination</a>. With cooler weather in San Diego, there has also been a significant drop in tap water temperatures. Today, I was able to reduce a boiling wort to 63°F in 20 minutes using slightly less than 20 gallons of water (I use this hot/warm/cool effluent for washing and rinsing). At the end of chilling, I pump out the wort rather quickly to a carboy. Check it: <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTysmJ7k0842m6FZCNv4UmGKAH1YyfBJ0IMGl0KOH37vJ5srKKbp5BzDweiT8LjR7BAEKpG8bDPTTroCSNv_sCKSBgEfcSNmNWy9PfZ8Zq8ns1wnsazrQ6N_Q2iMOD-4dyLeoiHHxNno/s1600/pumpwort02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTysmJ7k0842m6FZCNv4UmGKAH1YyfBJ0IMGl0KOH37vJ5srKKbp5BzDweiT8LjR7BAEKpG8bDPTTroCSNv_sCKSBgEfcSNmNWy9PfZ8Zq8ns1wnsazrQ6N_Q2iMOD-4dyLeoiHHxNno/s400/pumpwort02.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>After chillindamos, the March Pump and recirculation arm quickly transfer the wort to a carboy.</i></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1HnA-JS67ylwqbrU7JQgJD02SouPDp-5NsnOyuUkbKq34La5Z2we5tTjw8RlCu7PpBm3GH-HGkSG-nTypILkgWWue2_OLKX3azeVr8gUf28WyzT6czyI070cFHDyPAvnjqiX4jFBQRI/s1600/pumpwort01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1HnA-JS67ylwqbrU7JQgJD02SouPDp-5NsnOyuUkbKq34La5Z2we5tTjw8RlCu7PpBm3GH-HGkSG-nTypILkgWWue2_OLKX3azeVr8gUf28WyzT6czyI070cFHDyPAvnjqiX4jFBQRI/s400/pumpwort01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pumping wort is not only fast, it seems to do a fairly decent job of aerating as well.</i></td></tr>
</tbody></table><br />
<b style="color: #a64d79;"><span style="font-size: large;">Smoked Porter</span></b><br />
<a href="http://www.bjcp.org/2008styles/style22.php">BJCP 22B. Other Smoked Beer </a><br />
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil<br />
<br />
9 lbs. Domestic 2-Row <br />
2 lbs. Red Wheat<br />
2 lbs. German Rauch Malt<br />
0.7 lbs. UK Chocolate Malt<br />
0.75 lbs. Crystal 20<br />
0.25 lbs. Crystal 60<br />
4.5 oz. Carafa II<br />
2.5 oz. Dark British Crystal<br />
<br />
Single Infusion Mash<br />
(1 qt./lb. raised to 167°F) <br />
Saccharification Rest at 148-150°F for 70 minutes<br />
Fly-sparged 5.5 gallons at 170°F<br />
<br />
1.5 oz. Homegrown Chinook 60 min.<br />
0.75 oz. Spalt 20 min. <br />
1 Whirlfloc Tab 20 min.<br />
0.5 oz. Spalt 10 min.<br />
<br />
<a href="http://www.whitelabs.com/beer/strains_wlp001.html">White Labs WLP001 California Ale Yeast</a> 2 vials (thanks Kara)<br />
<br />
OG: 1.063 @ 62°F<br />
FG: 1.013 @ 66°F<br />
ABV: 6.7%Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-53939735089914066952010-11-25T10:25:00.000-08:002010-12-16T14:47:51.459-08:00Blueberry Wheat, November 20, 2010I know what you're thinking, Blueberry? Really? Let me tell you. This beer is the gateway homebrew for so many of my friends. It leads to more drunkeness and debauchery than any other of my brews. Really. <br />
This is my classic Blueberry Wheat. Very simple recipe and a huge crowd pleaser. I've tried a few other fruity combinations but this is the true winner. It is requested every year for our New Year's Bash up in <a href="http://www.bigbear.com/">Big Bear</a> and certainly fuels our annual <a href="http://www.chillindamos.com/2010/01/winter-games.html">Winter Games</a>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXE2pt8B0DcypkjjDXHFLvYgMTP_32I8C21fZpWXDQrTZHMjPp8MVYb9beI_2qWt7isUwO0FGZ_UhtE_RcEfoT8RorfJxclA6I8yHfbFlGqH-jhDSR0sPkH0tjl4beDZH7FxixS6-_ow/s1600/ineb_013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXE2pt8B0DcypkjjDXHFLvYgMTP_32I8C21fZpWXDQrTZHMjPp8MVYb9beI_2qWt7isUwO0FGZ_UhtE_RcEfoT8RorfJxclA6I8yHfbFlGqH-jhDSR0sPkH0tjl4beDZH7FxixS6-_ow/s400/ineb_013.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Andrew floats blueberries on the top of last year's Blueberry Wheat.</i></td></tr>
</tbody></table>This time I followed some advice and it seemed to potentially have a negative effect (I'm probably overreacting). Of course, this is my perception on original gravity only (1.050 vs. previous 1.058-1.060) but typically there are many other variables that could have contributed to a change. One variable is that I used Red Wheat malt instead of White Wheat (probably very minor). This was simply a matter of availability at <a href="http://homebrewmart.com/">my local homebrew supplier</a>. The difference of their effect in the mash tun is likely small since they seem to be identical malts in so many ways. Anyone got a maltster profile of these two wheat malts? <br />
My underline issue here is consistency. I believe this is the ONLY brew I've ever made more than twice. Getting more than one gravity result (again, 1.050 vs. previous batches 1.058-1.060) makes you realize how much each beer brewed depends on the execution of a specific process. Also, you have to accept that ingredients may also change, even year to year. On my equipment, I know there's a great deal of human variability (another argument to get a brew sculpture with more control over the process, any sponsors?). While a change in ingredients is the first major variable, I decided to reduce my mash time to 60 minutes from a suggestion by Harold during a beer evaluation session. While the evaluation committee didn't evaluate this particular beer, Harold discussed the importance of not extending the mash time to 90 minutes.<br />
<i>Why change a thing that's worked really well in the past? </i>Well, I can't tell what affected my gravity target: malt or a change in mash times. Of course, there can be other variables in play that are not quite as obvious. Many of us homebrewers evolve our process over time. I am likely not the same brewer I was when this beer was last made.<br />
<b>So here's the big question: 60 minute single infusion or 90 minutes?</b> I've previously heard and read that 90 minutes is essential to ensure a full conversion and others have been convincing that time beyond 60 minutes can break down essential final products (don't remember their specifics here). In a month, I'll have the verdict whether or not this basic grain bill has an improved flavor and body profile at the expense of potential alcohol. I would be interested in doing a full experiment but that's hard to do without good controls (again, any takers?). I doubt the guy below has an answer, anyone else?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlC8fz7MnR1G9XB4fbFeQ2Nm_tmXQ4qj9l_v5vWCgvE6hdXWK5CUOybJjWacINWXPxN3f_SNat3hv7jhryT4ykHVZ0Phjp-y_J-Ig6Q8of4n3nnZpCS_gKlaAepr-xj8En0SEGCr4RTg/s1600/needbeer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlC8fz7MnR1G9XB4fbFeQ2Nm_tmXQ4qj9l_v5vWCgvE6hdXWK5CUOybJjWacINWXPxN3f_SNat3hv7jhryT4ykHVZ0Phjp-y_J-Ig6Q8of4n3nnZpCS_gKlaAepr-xj8En0SEGCr4RTg/s400/needbeer.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Saw this guy in SF. He's got it wrong, should read, "Why lie, I need a homebrew".</i></td></tr>
</tbody></table><b style="color: #a64d79;"><span style="font-size: large;">Blueberry Wheat</span></b><br />
<a href="http://www.bjcp.org/2008styles/style20.php">BJCP Category 20. Fruit Beet</a><br />
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil<br />
<br />
7 lbs. Red Wheat<br />
4 lbs. Domestic 2-Row<br />
<br />
Single Infusion Mash<br />
(1 qt./lb. raised to 167°F) <br />
Saccharification Rest at 148°F for 70 minutes<br />
Fly-sparged 5.5 gallons at 170°F<br />
<br />
1 oz. Hallertauer 60 min.<br />
<br />
<a href="http://www.whitelabs.com/beer/strains_wlp001.html">White Labs WLP001 California Ale Yeast</a> 2 vials (thanks Kara)<br />
<br />
2 oz. Blueberry Flavoring added at kegging <br />
<br />
OG: 1.050 @ 68°F<br />
FG: 1.006 @ 66°F<br />
ABV: 5.9%Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-9803294717215736042010-11-15T07:02:00.000-08:002010-12-20T00:01:47.587-08:00Doppelbock, November 14 2010Contemplating the frustration of having limitations with my mash tun, it occurred to me that I really don't need to make 5 gallons every time I brew (what I really want is 10). I decided to give a try making a 4 gallon batch with a reasonable capacity of about 13.5 pounds. A grain bill that size is easy enough to manage (stirring without spilling all over the place) but is about a pound or so too big for a multi-infusion mash. I'll opt for a single-infusion to see what's possible with a lower final yield. Turns out that I'm just within the Doppelbock range of starting gravities (1.072-1.112) with this brew. I figured that if I missed the mark, I would still have a Traditional Bock.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilirHKx_rLS5B3kuOfTTLDalYv6wQP3g4It2Pt5rZNORxzC_vj1jHX37G17CU4LGoR2NoQx3IRXcj3iL6yzwyDWgHQ84eVZ92JMue8T9ik5n21xZzwXy0cK_tYns58Bsdy0TWa0g_72Cs/s1600/IMG_20101114_112755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilirHKx_rLS5B3kuOfTTLDalYv6wQP3g4It2Pt5rZNORxzC_vj1jHX37G17CU4LGoR2NoQx3IRXcj3iL6yzwyDWgHQ84eVZ92JMue8T9ik5n21xZzwXy0cK_tYns58Bsdy0TWa0g_72Cs/s320/IMG_20101114_112755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>13.5 lbs. of grain in a 5-gallon Rubbermaid cooler is easy to work with.</i></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzWrAGkWZszc0Tv27P_qhKS-H_Rd2N8E7X3paIe0lD4JSZj6OkoIgO52B0Be1Cbr7uBVLUv3ighzCBvfy2IRiHdLok-dFO2jvRwo4C85hcQJ69bdiMdQUaR2PNU-snLK_zPvkykLD2Jc/s1600/IMG_20101114_200747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzWrAGkWZszc0Tv27P_qhKS-H_Rd2N8E7X3paIe0lD4JSZj6OkoIgO52B0Be1Cbr7uBVLUv3ighzCBvfy2IRiHdLok-dFO2jvRwo4C85hcQJ69bdiMdQUaR2PNU-snLK_zPvkykLD2Jc/s320/IMG_20101114_200747.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>After adding today's batch, looks like plenty of room for 2 more primaries.</i></td></tr>
</tbody></table><br />
<b style="color: #a64d79;"><span style="font-size: x-large;"> </span></b><br />
<b style="color: #a64d79;"><span style="font-size: x-large;">Doppelbock</span></b><br />
<a href="http://www.bjcp.org/2008styles/style05.php#1c">BJCP Category 5C. Doppelbock</a><br />
4 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil<br />
<br />
5.2 lbs. Vienna<br />
5 lbs. Belgian Pilsner <br />
1.2 lbs. Munich<br />
1 lb. Caramunich<br />
1 lb. Caravienne<br />
1 oz. Dark British Crystal<br />
1 oz. Melanoidan<br />
1 oz. Carafa II<br />
<br />
Single Infusion Mash<br />
(1 qt./lb. raised to 168°F) <br />
Saccharification Rest at 152°F for 70 minutes<br />
Fly-sparged 4.5 gallons at 170°F<br />
<br />
1 oz. Tettnanger 60 min.<br />
0.5 oz. Spalt 20 min.<br />
1 Whirlfloc tab 15 min.<br />
<br />
<a href="http://www.whitelabs.com/beer/strains_wlp830.html">White Labs WLP830 German Lager Yeast</a> 200ml of leftover slurry from previous week's brewing<br />
Currently in ferment at 52°Fin the Lager Cave<br />
<br />
OG: 1.076 @ 68°F<br />
FG: 1.022 @ 39°F<br />
ABV: 7.3%Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com0tag:blogger.com,1999:blog-3903005071553976822.post-36411320289989223802010-11-11T20:00:00.000-08:002010-12-23T14:58:01.836-08:00German Bock, November 11, 2010I've avoided this style considering that its on the secondary brewing list planned for lagers to be ready for Oktoberfest (priorities are typically <a href="http://www.chillindamos.com/2010/10/oktoberfest-august-27-2010.html">Oktoberfest</a>, <a href="http://www.chillindamos.com/search/label/pilsner">Pilsner</a>, <a href="http://www.chillindamos.com/search/label/helles">Helles</a>, and a <a href="http://www.chillindamos.com/search/label/vienna%20lager">Vienna</a> or amber-like lager) and two, bock requires a large grain bill, beyond my mash tun's capacity. The <a href="http://www.chillindamos.com/2010/07/coming-soon-lager-cave.html">Lager Cave</a> has eliminated the first barricade and with a 15 lb. limit tested during the <a href="http://www.chillindamos.com/2010/07/coming-soon-lager-cave.html">Barley Wine</a> brew, it was worth the shot to try to hit the target original gravity of <a href="http://www.bjcp.org/2008styles/style05.php">Traditional Bock</a>. I settled for a grain bill of 14.5 lbs. which eliminated any possibility of doing a multi-step infusion mash. Just 1/2 pound more and my 5-gallon Rubbermaid mash tun is busting out its plastic seams.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFxpQUC3VFr0V8AeYHlrNuJhG5VmGZSinWRRAMFPHVMA7SeGvGy8px1W5Q4hmyI1s8tEkMSmjusXUPTJDoPRz1irXY65u7Yhr-nhByWrIrxuQrlT8sVwGh8Hh-nd4OQ7gorP12j4DHWw/s1600/IMG_20101111_112658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFxpQUC3VFr0V8AeYHlrNuJhG5VmGZSinWRRAMFPHVMA7SeGvGy8px1W5Q4hmyI1s8tEkMSmjusXUPTJDoPRz1irXY65u7Yhr-nhByWrIrxuQrlT8sVwGh8Hh-nd4OQ7gorP12j4DHWw/s320/IMG_20101111_112658.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>14.5 lbs. has its toll but at least its manageable.</i></td></tr>
</tbody></table>After the brew day, we drove the bock over to the Lager Cave at Ed's and as you can see below, there's still room to spare (hmm, what to brew next!?). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfe8GC5OfZiDN6pEqZTq0bxHRKvQJNDhgms0gNY9Hkcww79UObgY639N284p43JN5XbzHdfqgbXSCil3qG5axhau8cr3ldIVTHpyaVfUwXz8LU5fEdlJvCSSUFYl5bzdSdocyafu7-Bc/s1600/IMG_20101111_211957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfe8GC5OfZiDN6pEqZTq0bxHRKvQJNDhgms0gNY9Hkcww79UObgY639N284p43JN5XbzHdfqgbXSCil3qG5axhau8cr3ldIVTHpyaVfUwXz8LU5fEdlJvCSSUFYl5bzdSdocyafu7-Bc/s320/IMG_20101111_211957.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Lager Cave has insane space!</i></td></tr>
</tbody></table><b style="color: #a64d79;"><span style="font-size: x-large;">German Bock</span></b><br />
<a href="http://www.bjcp.org/2008styles/style05.php#1b">BJCP Category 5B. Traditional Bock</a><br />
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil<br />
<br />
9 lbs. Munich<br />
4 lbs. Belgian Pilsner<br />
12 oz. Caramunich <br />
4 oz. Dark British Crystal<br />
4 oz. Caravienne<br />
4 oz. Melanoidan<br />
<br />
Single Infusion Mash<br />
(0.95 qts/lb. raised to 166°F) <br />
Saccharification Rest at 148°F for 60 minutes<br />
Fly-sparged 5.75 gallons at 170°F<br />
<br />
0.45 oz. Magnum 60 min.<br />
1 Whirlfloc tab 15 min.<br />
<br />
Combination of 135ml of <a href="http://www.whitelabs.com/beer/strains_wlp833.html">White Labs WLP833 German Bock Lager Yeast</a> and 50 ml<br />
<a href="http://www.whitelabs.com/beer/strains_wlp830.html">White Labs WLP830 German Lager Yeast</a> (Fresh slurry thanks to Kara!) <br />
Currently in ferment at 52°F <br />
<br />
OG: 1.062 @ 70°F<br />
FG: 1.015 @ 38°F<br />
ABV: 6.5%Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com4tag:blogger.com,1999:blog-3903005071553976822.post-69481567088252753352010-11-11T13:16:00.000-08:002010-11-11T13:20:18.302-08:00Reminder: Glass Breaks!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5Qp0hpCiIi8W1r8qc2zS1C6WHGWOb3TlGoW-uPdyVelJ-fgJAgXz2L5w1Y06obNPQFjX_QS6btyTcaY2-4XEZENW_jwrpq_NfjkgBT4YbXZSa37o_GXPkPXsBxMxe1uFGng9UvrHpwE/s1600/IMG_20101106_144701-783385.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="298" id="BLOGGER_PHOTO_ID_5538399339541817506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5Qp0hpCiIi8W1r8qc2zS1C6WHGWOb3TlGoW-uPdyVelJ-fgJAgXz2L5w1Y06obNPQFjX_QS6btyTcaY2-4XEZENW_jwrpq_NfjkgBT4YbXZSa37o_GXPkPXsBxMxe1uFGng9UvrHpwE/s400/IMG_20101106_144701-783385.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Who wants some!?</i></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div class="mobile-photo">Luckily, no one was hurt during this mishap. It does, however, remind me that I should warn all who come over to help with brewing that glass carboys are extremely dangerous. I should always tell a <a href="http://brewing.lustreking.com/articles/brokencarboys.html">few stories</a> of severed toes, explosive impaling shards, and the worst - <a href="http://www.truckspills.com/beer_spill_1.jpg">spilled beer</a>. While we didn't experience any of that, knock knock, the truth is that many have. Time to replace the fermentation fleet with <a href="http://www.better-bottle.com/">Better Bottles</a>! On the lighter side, we were able to take this image of <a href="http://www.eatingrules.com/">Andrew</a>, clearly threatening! As for <a href="http://www.imakepickles.com/">Matty</a>, sorry I didn't tell you those stories first! </div>Chillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.com3