Brew16: Saison

Target abv:: 7

Max og : 1.106

Target og: 1.085

Target brewhouse eff: 80%

Target size:1.5G

Grain (max ppg)

3.75 lb (3 lb 12 oz) 2row

.375lb (6 oz) flaked wheat
.125lb (2 oz) flaked oats

Hops

Target ibu: 27
60 mins: 9.9% centenniel 0.3oz
15 min: 9.9% centenniel 0.3oz

Yeast

White Labs Saison Ale Yeast

Water

2.5 G Crystal Geyser Spring water

Prepare ice bath in cooler.

Mash:

  Mash 151F ~60 mins (actual mash ~145F)

  Lauter rest of grain 2.5 gallon oven crock. Poured into boil pot over heat.

Boil:

  Boil wort for 60 minutes

• OG:  1.052 @ 110F (==~1.059@60F)

Chill in water bath/refrigerator

• Chilled to 125 moved to fridge. Chilled to 

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

Brew 15 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:~48F-56F
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 ~3.5 tbsp corn sugar and 7 tbsp water
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. 1.012 @60f
   
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

Brew15: Red Ale

Target abv:: 5

Max og : 1.069

Target og: 1.055

Target brewhouse eff: 80%

Target size:1.5G

Grain (max ppg)

2.8 lb 2row

  (2.25lb (2lb 4oz) 2row (57)
   .55lb (8.5oz) crystal malt (12.5)

Hops

1/5 oz citra 14% 75 min

1/5 oz Centenniel 9.9% 45 min
1/5 oz Centenniel 9.9% 25 min

Target ibu:

Yeast

Coopers Dry ale yeast 7g

Water

2.1 G Whole Foods spring water

Prepare ice bath in cooler.

Mash:
  First, mash crystal 160F in bowl in slow cooker (actual temp was a little low) for 1.5 hours. Load convection oven with grain. Roast at 300F.

  After grain finishes roasting, cool, grind. Start mashing rest of grain at 151F 70 mins (actual mash 142-146F)

  Lauter rest of grain into 4qt pot. Poured into boil pot over heat.

Boil:

  Boil wort for 75-90 minutes

• OG:  1.048 @ 94F

Chill in ice bath

• Chilled to 64F (side temp of pot was 60F, to hit 68F aim for 64F side temp)

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

Dark roasts

Dark roasts need blast of heat. Better method is to place grain near toaster oven element and stir frequently

Brew14: Chocolate Oatmeal Stout

Loosely based off stone 12th anniversary


Target abv:: 5

Max og : 1.068

Target og: 1.052

Target brewhouse eff: 80%

Target size:1.5G

Grain (max ppg)

2.5 lb 2row

  (1.9lb (1lb 14.4oz) 2row (48.1)
   .05lb (1oz) chocolate malt (0.9)
   .55lb (8.5oz) crystal malt (12.5)
   .05 lb (1oz) black malt (0.8)

0.25 lb (4 oz) quick oats (5.3)

Hops

3/20 oz citra 14% 90 min

1/5 oz Amarillo 9.1% 90 min
1.6 oz crushed cacao nibs 90 min

Target ibu:

Yeast

danstar Windsor Dry ale yeast 3.75g

Water

2.5 G RO water

Prepare ice bath in cooler.

Mash:
  Roast in foreman rotisserie: 350F 15-30 min, then 450F 1.5-2 hours (actually roasted some grain for 3 hours)
  First, mash crystal 160F for 1.5 hours. Load convection oven with chocolate and grain. Roast at 300F and keep all grain moist except crystal and black grains. Remove chocolate and non-roast grains when chocolate is done. Roast remaining grains at 400F.

  After grain finishes roasting, cool, grind. Start mashing rest of grain at 148F 90 mins (mash out 165f)

  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 75-90 minutes

• OG:  1.041 @ 123F

Chill in ice bath

• Chilled to 82F

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