Brew13: Cream ale

Target abv:: 5
Max og : 1.0636

Target og: 1.052
Target brewhouse eff: 82%

Target size:1.5G

Grain (max ppg)

2 lb 2row (50.6)
  (10% 0.2 lb / 3.2 oz roasted)
0.5 lb (8 oz) whole foods bulk polenta (13)

Hops
2/10 oz Centenniel 9.9% 60 min
1/20 oz Centenniel 9.9% 5 min

Target ibu:

Yeast

Safale us-05 Dry ale yeast 3.75g

Water

2.5 G Arrowhead spring water

Prepare ice bath in cooler.

Mash:
  Cereal mash: 10% 2row + corn, 3qts per pound = 1.5qts @ 15 min 158-160F, 20-30 min boil

  Roast mash: Use 10% (3.2oz) of grain. Grind rest of grain. Roasted 75 min @ 300F

  After crystal grain finishes roasting, cool, grind. Start mashing rest of grain at 152F. (Mash temp was low closer to 140-142F)

  Measure mash wort with hydrometer.

  Lauter rest of grain. Measure sparged water with hydrometer and pH.

  Combine mash, sparge, and steep water. Measure with hydrometer. Boil.

Boil:

  Begin rehydrating yeast and boil wort for 60-75 minutes

• OG:  1.042 @ 118F

Chill in ice bath

• Chilled to 73F

At desired brew temperature 68-70F, remove boil pot from bath. Reset temperature of cooler water to desired brew temperature.

Strain wort into fermenter. Pitch yeast. Move fermenter into cooler.

Shopping List

Barley crusher
Calcium sulfate (gypsum)
Calcium carbonate (chalk)
Idophor
Iodine

Brew10 Tasting

Sweet, slight wood smoky aftertaste.
Tried mixing tangerine and clove in.

Beer was not too drinkable by itself as the sweet and smoky didn't work well. The tangerine and clove helped a little. Ultimately ended up mixing most of this beer with Sam Adams Winter Lager to give a good tasting beer.

~5

Brew11 Tasting

Clear beer! No real taste. Almost like light beer. Not sweet, not bitter, not hoppy, not malty. Pretty plain with a little bit of alcohol. ~5.5

Brew9 Tasting

Tasted 2 more bottles on Thanksgiving. Still decent Belgian style ale. ~7

Brew7 Tasting

Last bottle. Opened on Brew10 brew day. Tasted pretty much the same as when it was brewed. Perhaps a little less mouthfeel. Still good brew -7.5

Brew11 Bottling

Equipment: Boil pot, jars, draft bottle and cap, tasting bottle and cap, racking cane, tubing, hydrometer, iodophor, sugar

Steps:

1. Cold conditioned beer for ~24 hours start temp:~66F terminal temp:~50F
1. Airlock vodka sucked into fermenter due to vacuum
2. Boil jars for 20 mins 
3. Cap boiled water in jars 
4. Put jars in water bath to cool
5. Sanitize all equipment
6. Made sugar mixture of ~2.8 tbsp corn sugar and 5 tbsp water
1. Too little sugar! Need to recalculate this. I think it should be closer to 3.6 tbsp.
7. Add sugar mixture to bottles that will be bottle conditioned
8. Siphon from fermenters to bottles
1. Siphoned to small bottle first, clamped tube slightly and moved over large bottle, let go to siphon into large bottle
9. Measure FG, if haven't already
1. ~1.008 w/o sugar
10. Burp bottle before capping
11. Add water to fermenter 
12. Rack yeast water to large jar 
13. Rack large jar to small jars
1. Not much yeast captured

Brew12: Stout

Target abv:: 5
Target og: 1.048
Target size:1.5G
Grain
1.625 lb (1 lb 10oz) 2row base mash
0.625 lb (10oz) 2row dextrin mash
0.25 lb (4oz) black malt

Hops
Target ibu:30-40
1/5 oz Amarillo (9.1%) @60

1/5 oz Amarillo (9.1%) @30

Yeast
Safale us-05 Dry ale yeast 3.75g

Water
3 G Ro water

Prepare ice bath in cooler.

Mash:
  120 oz mash water treated with 1.5g CaCl, 0.5g MgSO4, 1.5g NaHCO3
  Start mashing base grain at 148F and dextrin grain at 158F.

• Base grain started high at ~155, quickly cooled to 146
• Dextrin started low at ~155F, slowly heated to 159

  Measure mash wort with hydrometer.
  Lauter rest of grain. Measure sparged water with hydrometer and pH.
  Combine mash, sparge, and steep water. Measure with hydrometer. Boil.

Boil:
  Begin rehydrating yeast and boil wort for 60-75 minutes

• OG: 1.036 @125F

Chill in ice bath

• Chilled to 75F before pitching yeast.

At desired brew temperature 68-70F, remove boil pot from bath. Reset temperature of cooler water to desired brew temperature.
Strain wort into fermenter. Pitch yeast. Move fermenter into cooler.