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Topics - BeverageBob

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1
General Homebrew Discussion / Anything Brewing 2day kids?
« on: January 22, 2015, 01:41:41 PM »
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 ;)


2
When you use beer coasters as bookmarks for when you are reading beer books and mags  ;D

3
Zymurgy / Haven't Rcvd a Zymurgy Mag yet
« on: August 24, 2014, 05:56:13 PM »
I've been a member for I think at least three or four months and I have yet to rcv the mag in my mailbox. JUst wondering what's happening. I know it comes out every other month. If anyone an help, I'd appreciate it.

TIA

Bob

4
Yeast and Fermentation / Trader Joe's Vintage Ale from Unibroue
« on: May 29, 2014, 01:37:49 PM »
Do any of you guys know what strain this is? I've got a case of this and it is lovely. Thinking about culturing the dregs. LMK TIA

5
Yeast and Fermentation / Wyeast Paks arrived swelled
« on: May 23, 2014, 06:52:09 PM »
What do you guys do to "break" the inner packet when the whole thing is swelled? I forget if the nutrients are in the inner bag or the yeast.

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