Bottling an Amber Ale Friday, and then brewing Jamil’s Winter Warmer from Brewing Classic Style on Sunday and pitching that yeast.
On a side note, just got my tech talk for today, and they we’re only 2 entries and one was telling everyone there was not Tech Talk until Monday. Looks like this could be the end of TT in it’s current form.
Happy Thanksgiving everyone!
I doubt TechTalk is going away that soon. But expect it to be here, in perhaps in an AHA only thread
Fred
Working on a club project this weekend. A stein beer
Thanks to BobbyfromNJ for the recipe
Whales Stein Bock
5-B Traditional Bock
Author: Whales
Date: 11/29/2009
Size: 45 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 218.3 kcal per 12.0 fl oz
Original Gravity: 1.065 (1.064 - 1.072)
|==========#=====================|
Terminal Gravity: 1.016 (1.013 - 1.019)
|================#===============|
Color: 14.58 (14.0 - 22.0)
|=========#======================|
Alcohol: 6.45% (6.3% - 7.2%)
|==========#=====================|
Bitterness: 23.7 (20.0 - 27.0)
|================#===============|
Ingredients:
52.0 lb Munich Malt 1
50.0 lb Pilsen Malt
3 lb 2-Row Caramel Malt 165L
3 oz Magnum (14.5%) - added during boil, boiled 60 min
3 oz Tettnanger (4.5%) - added during boil, boiled 60 min
0.0 ea WYeast 2308 Munich Lager
0.0 ea White Labs WLP838 Southern German Lager
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 35.0 gal; Strike: 166.09 °F; Target: 154.0 °F Of course, go into the cooler at 175f and let it cool to 166 before dough in.
00:33:00 Sac Rest Alpha - Rest: 50 min; Final: 154.0 °F
00:33:00 Batch Sparge - First Runnings: 23 gallons @ 168.0 °F,
Sparge #1: 12.18 gal sparge @ 185.0 °F,
Sparge #2: 12.27 gal sparge @ 185.0 °F,
Total Runoff: 48.27 gal
All volumes can be divided by 5 to get individual batch volumes.
The plan is to take all the preboil volumes and get them up to boil temp on propane, then transfer 25 gallons to the barrel for stoning. The remaining wort (about 23-24 gallons) will be boiled as a normal batch. Hop additions will be split between the two.
At the end of the 60-70 minute boil, 3 gallons will be drawn off the boil kettle batch to keep as a control (I’ll bring the 5 gallon carboy for that and I’ll ferment it in my lager fridge), the rest will go into the barrel after it has been moved to the fermentation cave (newman’s garage).
So, in summary, half of the batch is boiled in the barrel with hot rocks, the other half in stainless on propane. A small amount is kept completely out of the oak as a control. Ultimately, about 40-42 gallons will ferment in the oak boil vessel for about 2 weeks.
Now I know why King_Size. Looks great, and a lot of fun!!!
they guy brewing two ag batches and the 45 gallon guy… i’m exhausted after reading about your days…
lucy too…
Gonna brew a Honey Weizen tomorrow and Honey Brown on Saturday or Sunday.
Good for you Dimik, you owe me samples young grasshopper. 
Speaking of samples. I needs me some. Nom NOm NOM!
Making an Irish Red on Saturday. Just finished moving our club project RIS’s into the Heaven Hill Bourbon cask at the LHBS. Very good times. Should end up with about 50 gallons of Bourbon Barrel Stout between 7 people. Tasted great!
Dad wants to do a Jubelale clone, so I’m bringing the cheap’n’easy set up over for Thanksgiving.
10 gallon split on 3846 and 3789 Dubbel Time
1882 Dubbel
Belgian Dark Strong Ale
Type: All Grain
Date: 11/28/2009
Batch Size: 10.00 gal
Brewer: Blake
Boil Size: 13.20 gal Asst Brewer:
Boil Time: 90 min Equipment: Blakes Big Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
22 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 70.97 %
2 lbs Biscuit (Dingemans) (22.5 SRM) Grain 6.45 %
2 lbs Munich I (Weyermann) (6.0 SRM) Grain 6.45 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3.23 %
1 lbs Special B (Dingemans) (147.5 SRM) Grain 3.23 %
1 lbs Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 3.23 %
1.00 oz Perle (leaf) [6.50 %] (90 min) Hops 9.0 IBU
1.00 oz Hallertauer [4.80 %] (45 min) Hops 5.7 IBU
2.00 oz Tettnang (leaf) [4.80 %] (20 min) Hops 7.5 IBU
1.00 oz Perle (leaf) [6.50 %] (10 min) Hops 3.0 IBU
1 lbs Jaggery (3.0 SRM) Sugar 3.23 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.23 %
1 Pkgs Canadian Belgian Ale (Unibroue) (Wyeast #WY-3684) [Starter 50 ml] Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.084 SG
Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.47 % Actual Alcohol by Vol: 9.29 %
Bitterness: 25.2 IBU Calories: 339 cal/pint
Est Color: 16.8 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 29.00 lb
Sparge Water: 8.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 36.25 qt of water at 167.5 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Based on Fred Bonjours tubbel wi dubbel
Created with BeerSmith
save one for me
Fred
Will be brewing an Irish Red. A easy drinking beer my wife and several neighbors prefer
Lonnie Mac’s “Mix Stir” Cream Ale… Up for tomorrow!
It’s not just me. We got 6 volunteers out of our 60 member group, so it’s not a big deal. The hard part for me was drilling the granite blocks.
I also made part of the starter yeast, but probably won’t be asked to do anything else since I’m the newbie.
A Sculpin clone is on deck.
I’m getting ready to sparge a cream ale and then make a big honkin’ batch of chili this afternoon.
Those poor suckers out shopping have no idea what they’re missing!
I’ll be brewing 6 Gallons of Bitter this weekend… (1275)
Then on with a 12 Gallon batch of Munich Helles using the 2247 European Lager.
Well, with the lovely weather we had today its just the Scottish brews on Sunday
Not going to Germany until next week.
I’m heating up water for my (finally) FWH kolsch.
