Anything Brewing 2day kids?

General Homebrew Discussion
1

I’m brewing an espresso stout today in the Foreign style(being that OG target is 1.075) Here’s the recipe:

2015-01-23  Espresso Stout

A ProMash Brewing Session Report

Brewing Date: Friday January 23, 2015
Head Brewer: 
Asst Brewer: 
Recipe:      Espresso Stout

BJCP Style and Style Guidelines

13-D  Stout, Foreign Extra Stout

Min OG:  1.056  Max OG:  1.075
Min IBU:    30  Max IBU:    70
Min Clr:    30  Max Clr:    48  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):        5.50    Wort Size (Gal):  5.50
Total Grain (Lbs):      14.50
Anticipated OG:          1.075    Plato:            18.17
Anticipated SRM:          37.4
Anticipated IBU:          74.1
Brewhouse Efficiency:      80 %
Wort Boil Time:            90    Minutes

Actual OG:  1.075  Plato: 18.20
Actual FG:  1.016  Plato:  4.08

Alc by Weight:  6.09      by Volume:  7.82  From Measured Gravities.
ADF:            77.6      RDF        64.9  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 84 %
Anticipated Points From Mash:  74.87
Actual Points From Mash:      78.33

Pre-Boil Amounts

Evaporation Rate:      1.66    Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size:                7.99    Gal
Pre-Boil Gravity:                  1.052  SG          12.75  Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size:    8.26    Gal
Water Needed Pre-Boil Gravity:      1.050  SG          12.35  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:  Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:        2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

%    Amount    Name                          Origin        Potential SRM

72.4    10.50 lbs. Pale Ale Malt                America        1.037      4
13.8    2.00 lbs. Flaked Barley                America        1.032      2
  6.9    1.00 lbs. Crystal 120L                                1.033    120
  5.2    0.75 lbs. Roasted Barley                Great Britain  1.029    575
  1.7    0.25 lbs. Honey Malt                    Canada        1.030    18

Potential represented as SG per pound per gallon.

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

0.75 oz.    Chinook                          Pellet  14.00  32.6  First WH
  1.75 oz.    Centennial                        Whole  10.50  41.4  30 min.
  2.00 oz.    Cascade                          Whole    5.70  0.0  0 min.

Extras

Amount      Name                          Type      Time

3.00 Oz    Sweet Orange Peel              Spice    10 Min.(boil)

Yeast

White Labs WLP001 California Ale

Water Profile

Profile:          Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca):        118.0 ppm
Magnesium(Mg):        4.0 ppm
Sodium(Na):          12.0 ppm
Sulfate(SO4):        54.0 ppm
Chloride(Cl):        19.0 ppm
biCarbonate(HCO3):  319.0 ppm

pH: 8.33

Mash Schedule

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:  14.50
Water Qts:  20.00 - Before Additional Infusions
Water Gal:    5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.38

Tun Thermal Mass:      0.00
Grain Temp:              70 F

Dough In Temp:              165  Time:  5
Saccharification Rest Temp: 154  Time:  90
Mash-out Rest Temp:        168  Time:  10
Sparge Temp:                180  Time:  40

Runnings Stopped At:  1.010 SG      2.56 Plato

Total Mash Volume Gal:    6.16  - After Additional Infusions

All temperature measurements are degrees Fahrenheit.

Notes

Add 2 double shots of espresso at kegging/bottling. You’re like “right, whe
re am I gonna get that”

Isn’t there a Starbucks opening in your living roo
m :wink:

2

Nothing brewing this weekend, but my Belgian Quad is done fermenting. So, tomorrow after work, I’m going to caramelize raisins, dried cherries, prunes, and dates and rack it onto them for about a week before kegging.

3

porter fermenting and pale ale starter just made and brewing this weekend.

4

Standard bitter 4 days in the fermenter, have 5 gallons of Bock to bottle when I feel like it. English Barleywine next weekend though

5

Brewing a Leffe Clone this weekend.

6

down to my last 1-1.5 gallons of this…great beer

7

Good to hear. I’m psyched!

8

I need to get another sour beer or two brewed but I have too much work work and house work to get done on the weekends to have time for a brew day. My fermentation chamber is currently full of beer being lagered so I have more than enough beer on hand to drink for a while.

9

Brewed yesterday.  10 gal. of wort split 4 ways with different sugars in each to evaluate flavor for an article for NW Brewing News.  Also have a week old IPA fermenting away.  Today, bottling a BGSA with matsutake mushrooms and kegging and alt.  All of that assumes I don’t get an email from my editor telling me he needs something right away.

10

Will brew tomorrow, two batches with no sparge on each one. Brewed two batches on Sunday with single batch sparges, and I think I can shave a little time on the day by adding more grain and no sparging.

11

Club brewday tomorrow and brewing on Sunday. I kicked all of my kegs over the last week, so I need to get busy. I see a double brewday in my future.

12

I am planning on brewing an IPA with all New Zealand hops (Waimea, Wai-iti, and Kohatu). This will be the first time I’ve used those hops.

I don’t quite have the hop schedule figured out yet. I’m leaning toward: 1.5 oz clean bittering hop, 1 oz each NZ hops at 10, 1 oz each of NZ hops at flameout, 2 oz each Kohatu and Wai-iti for dry hop.

I also plan on making a starter for the Off The Topper recipe from Northern Brewer.

13

I was planning to brew a Fullers 1845 style beer and discovered I don’t have the amber malt I need. So it’ll be an ESB with the starter I’ve got ready – too far to the LHBS for just a couple of pounds of grain.

14

only thing getting brewed this weekend is 5g of PBW for a through cleaning of the brew rig

15

Finally brewing an ESB I’ve had planned for a couple of weeks now – EKGs have been tough to come by around here.

16

Sadly no, the all grain bug has bitten me but alas I have no chest freezer and only one fermentation chamber.

17

The problem here is that you live in Florida. You need to move to Ohio where you can freeze your ass off while brewing, but a ferm chamber can be considered “outside” with the help from a ferm blanket lol

18

I found a 22 cubic foot fridge, the over/under kind for $75 bucks on craigslist, best ferm chamber ever after adding a little temp control

19

I moved from Ohio to Florida.  I don’t see any problem here.  Get a dang fridge.

20

I made 2 3.5 liter starters for a split batch of Helles coming up. WLP-833 for one, the other got WLP-835 Lager X.