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Brock Rogers

Real Programmers always confuse Christmas and Halloween because Oct31 == Dec25.

Best Bitter

Best Bitter
Style: English Pale Ale (8B) Brew Date:
Batch volume: Two Gallon ABV: TBD IBU: 36
Grain Bill
2-Row 3 lbs
Crystal 40L 6 oz
Flaked Corn 6 oz
Red Wheat 4 oz
Total 4 lbs.
Mash

Eight quarts of strike water raised to 159°, then mashed for 60 minutes at a 149° mash temperature.

Time (Minutes)
10 20 30 40 50
Temperature
Sparge

Sparged with 6 quarts of water at 165° for 15 minutes.

Boil

Boiled for 60 minutes with the following hop schedule:

60 minutes remaining Burton Water Salts 1/6 oz
60 minutes remaining Kent Goldings .5 oz
30 minutes remaining Kent Goldings .25 oz
15 minutes remaining Irish Moss 1/2 tsb.
5 minute remaining Kent Goldings .25 oz
Chill

Ice bathed wart to 70°. Filtered trub from wart on the way into the primary fermenter with fine mesh filter.

Original Gravity:
Ferment
Yeast
British Ale White Labs WLP005 1 vial
Date Temperature Gravity Notes
BREWDATE 70°
Final Gravity: TBD
Bottling
Bottle Date: TBD Priming sugar: 2 oz in 2 cups water
Yield: TBD Bottle type: 12 oz. longnecks

Snowbound Chocolate Stout

Snowbound

Chocolate, as it chocolate malt, not as in chocolate flavor. Bittered to hell with two full ounces of whole, dried Chinook hops, one for each gallon. 10% black roasted barley and 10% chocolate malt. The remainder of the grain bill is maris otter.

Style: American Stout (13E) Brew Date: 12/29/2012
Batch volume: Two Gallon ABV: 5.27% IBU: 250
Grain Bill
Maris Otter Malt 4 lbs.
Black Roasted Barley 8 oz.
Chocolate Malt 8 oz.
Total 5 lbs.
Mash

Ten quarts of strike water raised to 163°, then mashed for 60 minutes.

Time (Minutes)
10 20 30 40 50
Temperature 156° 156° 153° 154° 150°
Sparge

Sparged with 4½ quarts of water at 165° for 15 minutes.

Boil

Boiled for 60 minutes with the following hop schedule:

60 minutes remaining Chinook 2 oz.
Chill

Ice bathed wart to 70°. Filtered trub from wart on the way into the primary fermenter with fine mesh filter.

Original Gravity: 1.055
Ferment
Yeast
London Ale White Labs WLP013 1 vial
Date Temperature Gravity Notes
12/29/2012 70° 1.055 Tastes like sweetened espresso.
12/31/2102 73° 1.023 Still tasting sweetness. Bitterness beginning to balance.
1/1/2013 73° 1.022
1/3/2013 73° 1.021
1/5/2013 73° 1.020 Racked to secondary fermenter.
1/15/2013 73° 1.016 Bottled into 12 oz longnecks.
Final Gravity: 1.016
Bottling
Bottle Date: 1/15/2013 Priming sugar: 1.5 oz in 2 cups water
Yield: 212 oz / 1.66 gallons Bottle type: 12 oz. longnecks
Notes

Original volume was 5 gallons, but after boil, only about 1.75 gallons remained. Next batch I would go for a 3.5 gallon boil, and adjust grain bill accordingly.