Munich Helles

Munich Helles Brew Type: All Grain Date: 7/4/2008 Style: Munich Helles Brewer: Dale Batch Size: 6.00 gal Assistant Brewer: Boil Volume: 8.62 gal Boil Time: 90 min Brewhouse Efficiency: 75.00 % Equipment: Keggle / Turkey Fryer - 5 gallon 2 Actual Efficiency: 74.75 % Taste Rating (50 possible points): 35.0 Ingredients Amount Item Type % or IBU 9.00 lb Pilsner (2 Row) Ger (1.8 SRM) Grain 83.72 % 1.75 lb Cara-Pils/Dextrine (1.4 SRM) Grain 16.28 % 14.00 gm Hallertauer, New Zealand [8.60 %] (75 min) Hops 14.3 IBU 13.20 gm Tettnang [4.30 %] (15 min) Hops 2.0 IBU 26.40 gm Saaz [4.00 %] (1 min) Hops 2.3 IBU 0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.00 items Wort Chiller (Boil 15.0 min) Misc 2.20 gm Baking Soda (Mash 60.0 min) Misc 3.30 gm Chalk (Mash 60.0 min) Misc 3.30 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc 14.00 ml Lactic Acid (Mash 60.0 min) Misc 11.00 gal Our Well -> Munich 2 Water 2 Pkgs Southern German Lager (White Labs #WLP838) [Starter 2000 ml] Yeast-Lager Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.051 SG) Measured Original Gravity: 1.049 SG Estimated Final Gravity: 1.013 SG (1.008-1.012 SG) Measured Final Gravity: 1.012 SG Estimated Color: 3.2 SRM (3.0-5.0 SRM) Color [Color] Bitterness: 18.6 IBU (16.0-22.0 IBU) Alpha Acid Units: 6.2 AAU Estimated Alcohol by Volume: 4.67 % (4.70-5.40 %) Actual Alcohol by Volume: 4.82 % Actual Calories: 217 cal/pint Mash Profile Name: Temperature Mash, 2 Step, Full Body Mash Tun Weight: 3.00 lb Mash Grain Weight: 10.75 lb Mash PH: 5.4 PH Grain Temperature: 72.0 F Sparge Temperature: 168.0 F Sparge Water: 5.78 gal Adjust Temp for Equipment: TRUE Name Description Step Temp Step Time Protein Rest Add 13.50 qt of water at 130.1 F 122.0 F 30 min Beta Saccharification Add 3.25 qt of water and heat to 146.0 F over 12 min 146.0 F 15 min Saccharification Add 3.75 qt of water and heat to 156.0 F over 5 min 156.0 F 15 min Mash Out Heat to 168.0 F over 6 min 168.0 F 10 min Mash Notes Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.3-2.7 vols) Estimated Pressure: 12.3 PSI Kegging Temperature: 38.0 F Pressure Used: - Age for: 2.0 Weeks Storage Temperature: 38.0 F Notes Protein rest ended up at ~125F Alpha Sac rest ended up at ~155F Hit preboil and SG with no adjustments. Gave it 60seconds of O2 when pitching. Pitched @ 50F (both wort and yeast). Fermentation started about 36hrs in. Found that my digital and the lab thermometers disagreed by 2-3 degrees.

Ripped Kilt Scottish 70/

Ripped Kilt Scottish 70/ Brew Type: All Grain Date: 6/7/2008 Style: Scottish Heavy 70/- Brewer: Dale Batch Size: 6.50 gal Assistant Brewer: Boil Volume: 8.63 gal Boil Time: 60 min Brewhouse Efficiency: 73.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Actual Efficiency: 72.71 % Taste Rating (50 possible points): 35.0 Nice, but it didn't quite turn out what I was trying to achieve. It's not malty enough and too roasty. Ingredients Amount Item Type % or IBU 0.63 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.38 % 6.50 lb Golden Promise (1.9 SRM) Grain 65.79 % 1.00 lb Munich Malt (9.0 SRM) Grain 10.12 % 0.75 lb British Crystal Malt - 50-60L (55.0 SRM) Grain 7.59 % 0.50 lb Honey Malt (25.0 SRM) Grain 5.06 % 0.25 lb Chocolate Malt, Pale (225.0 SRM) Grain 2.53 % 0.25 lb Roasted Barley (300.0 SRM) Grain 2.53 % 32.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 14.7 IBU 4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc 5.00 gm Calcium Chloride (Mash 60.0 min) Misc 6.00 gm Baking Soda (Mash 60.0 min) Misc 6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 10.00 gal Our Well -> Edinburgh Water 1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale Beer Profile Estimated Original Gravity: 1.040 SG (1.035-1.040 SG) Measured Original Gravity: 1.040 SG Estimated Final Gravity: 1.009 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG Estimated Color: 16.1 SRM (9.0-17.0 SRM) Color [Color] Bitterness: 14.7 IBU (10.0-25.0 IBU) Alpha Acid Units: 4.7 AAU Estimated Alcohol by Volume: 4.03 % (3.20-3.90 %) Actual Alcohol by Volume: 3.64 % Actual Calories: 177 cal/pint Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 9.00 lb Mash Grain Weight: 9.25 lb Mash PH: 5.4 PH Grain Temperature: 30.0 F Sparge Temperature: 168.0 F Sparge Water: 6.84 gal Adjust Temp for Equipment: TRUE Name Description Step Temp Step Time Mash In Add 11.56 qt of water at 181.0 F 158.0 F 60 min Mash Out Add 3.22 qt of water at 211.4 F 168.0 F 10 min Mash Notes Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.0 (1.5-2.3 vols) Estimated Pressure: 6.0 PSI Kegging Temperature: 38.0 F Pressure Used: - Age for: 2.0 Weeks Storage Temperature: 38.0 F Notes 1.012@137 preboil reading. Not sure if that's accurate ... now. Added .5lb XLDME to 8.5gal to make sure to hit target gravity. Yet gravity came in too high @ 1.040 instead of 1.037. So the dme was not needed. 6/9 - 16:00 48 hrs later, still no activity. But beer in hydrometer tube started to ferment. Began heating pad to get the temp up to 72F Active fermentation by bed time, dropped temp back to 70F. Then 69F the next morning. 6/15 - 1.011 6/17 - Racked to secondary - 65F I found in the next brew session that the glass thermometer and the digital vary by 2-3 degrees; the glass being higher. I used the glass one solely on this one. Next time take gravity readings closer to 100-120F. Drop the roasted barley and just use the pale choc (maybe .33lb), hit and hold 158 mash, with a thicker mash. If still not malty enough then add carapils.