What Are You Brewing III

[Damian44]

This is just starting to boil now.

45L

8.30 kg Pilsner (Weyermann)

60 min 20.00 gm Super Pride [12.00 %] (60 min) Hops
60 min 30.00 gm Motueka (B Saaz) [6.80 %] (60 min) Hops
20 min 10.00 gm Hallertauer Hersbrucker [4.00 %] (20 min) Hops
20 min 20.00 gm Motueka (B Saaz) [6.80 %] (20 min) Hops
5 min 10.00 gm Motueka (B Saaz) [6.80 %] (5 min) Hops
5 min 22.00 gm Tettnang [2.80 %] (5 min) Hops

Bohemian Lager (Wyeast Labs #2124)


In Beersmith i pressed the preview recipe as a Brew Sheet button and i can't change it back, any ideas?

 

[devo]

Just mashed in for a 50L batch of Boh pils.

Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 8.000 kg 78.4 % 1.8 In Mash/Steeped
German Vienna Malt 2.000 kg 19.6 % 1.2 In Mash/Steeped
German Melanoidin Malt 0.200 kg 2.0 % 0.9 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
NZ Southern Cross 15.9 % 45 g 37.1 Loose Whole Hops 60 Min From End
Czech Saaz 2.2 % 35 g 1.4 Loose Whole Hops 10 Min From End
Czech Saaz 2.2 % 40 g 0.0 Loose Whole Hops At turn off

Yeast
Wyeast 2001-Urquell Lager

 

[MattC]

Brewing now. My first decoction mash. VIENNA LAGER

Ingredients:
------------
Amount Item Type % or IBU
2.70 kg Munich Malt (17.7 EBC) Grain 38.30 %
2.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 31.91 %
2.00 kg Vienna Malt (6.9 EBC) Grain 28.37 %
0.10 kg Choclolate Malt (1200.0 EBC) Grain 1.42 %
40.00 gm Saaz [4.00 %] (60 min) Hops 17.1 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 2.3 IBU
20.00 gm Saaz [4.00 %] (5 min) Hops 1.4 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
2 Pkgs Swiss Lager (AKA S-189) (Craftbrewer #S - Yeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 7.05 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 24.67 L of water at 55.6 C 50.0 C
20 min Saccharification Decoct 8.82 L of mash and boil it 63.9 C
20 min Saccharification Decoct 5.37 L of mash and boil it 70.0 C
10 min Mash Out Decoct 5.93 L of mash and boil it 75.6 C

 

[Mayor of Mildura]

Bit of a cupboard cleaner. Due to limited equipment doing 2x 12l litre batches and blending.

Carpfishhead 60 minute IPA

Type: All Grain
Date: 1/05/2010
Batch Size: 12.00 L
Brewer: mom
Boil Size: 14.00 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
3.75 kg Simpsons MO 92.59 %
0.15 kg Amber Malt 3.70 %
0.15 kg JW Caramalt 3.70 %

5.00 gm Simcoe [13.00 %] (60 min) Hops 10.8 IBU
22.00 gm Saaz B [6.80 %] (60 min) Hops 24.9 IBU
5.00 gm galaxy [13.00 %] (20 min) Hops 6.6 IBU
5.00 gm Simcoe [13.00 %] (20 min) Hops 6.6 IBU
5.00 gm galaxy [13.00 %] (15 min) Hops 5.4 IBU
5.00 gm Simcoe [13.00 %] (15 min) Hops 5.4 IBU
5.00 gm galaxy [13.00 %] (10 min) Hops 3.9 IBU
5.00 gm Amarillo Gold [8.50 %] (10 min) Hops 2.6 IBU
5.00 gm Simcoe [13.00 %] (10 min) Hops 3.9 IBU
5.00 gm galaxy [13.00 %] (5 min) Hops 2.2 IBU
5.00 gm Simcoe [13.00 %] (5 min) Hops 2.2 IBU
5.00 gm Amarillo Gold [8.50 %] (5 min) Hops 1.4 IBU
10.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops
15.00 gm Simcoe [13.00 %] (Dry Hop 3 days) Hops
12.00 gm Cascade [6.00 %] (Dry Hop 3 days) Hops
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 1000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.076 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.16 % Actual Alcohol by Vol: 0.65 %
Bitterness: 75.7 IBU Calories: 90 cal/l

 

[vykuza]

Currently mashing this sucker:

Widmer Pitch Black Clone
American IPA


Type: All Grain
Date: 25/04/2010
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 29.08 L Asst Brewer: Betty the Dog
Boil Time: 60 min Equipment: Birko
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.75 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 87.66 %
0.40 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 5.19 %
0.25 kg Special Roast (50.0 SRM) Grain 3.25 % (Amber - Fawcett)
0.20 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.60 %
0.10 kg Roasted Barley (Bairds) (710.0 SRM) Grain 1.30 % (in at the end for colour)
13.00 gm Magnum [14.00 %] (60 min) Hops 16.0 IBU
20.00 gm Cascade [5.50 %] (Dry Hop 3 days) Hops -
13.00 gm Warrior [15.00 %] (60 min) Hops 17.1 IBU
20.00 gm Cascade [5.50 %] (20 min) Hops 5.9 IBU
20.00 gm Warrior [15.00 %] (20 min) Hops 16.0 IBU
20.00 gm Magnum [14.00 %] (20 min) Hops 14.9 IBU
10.00 gm Magnum [14.00 %] (0 min) Hops -
10.00 gm Cascade [5.50 %] (0 min) Hops -
10.00 gm Warrior [15.00 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


It's a second go at it, and if it looks OTT with the specialty grains, then I'm doing it kinda right (I hope...). The first was nice and dry, but didn't have enough of the roasty notes that I wanted. Mashing is low and slow at 62 for 90 or 120 minutes, depending on how quickly I mow the lawns.

 

[Maple]

Mashing now

Black Eye Rye

Batch Size (L): 44.00 Wort Size (L): 44.00
Anticipated OG: 1.061 Plato: 14.90
Anticipated SRM: 31.7
Anticipated IBU: 46.4
Wort Boil Time: 60 Minutes

Grain

% Name Origin Potential SRM
-----------------------------------------------------------------------------
22.9 Pale Ale Malt (2-row) Australia 1.037 2
22.9 Vienna Malt Australia 1.035 4
22.9 Weyermann Munich II Germany 1.038 12
22.9 Rye Malt America 1.030 4
4.6 Weyermann Carafa Special II Germany 1.036 558
3.8 Weyermann CaraRye Germany 1.031 107

Hops

Name IBU Boil Time
-------------------------------------------------------------------
Columbus 29.2 60 min.
Chinook 7.6 45 min.
Cascade 2.4 30 min.
Chinook 2.9 20 min.
Amarillo 3.4 15 min.
Cascade 1.0 10 min.


Yeast
-----
Split Pacman/05

 

[Bizier]

Hey Winkle, where is your Smoked Robust Porter recipe?

I have been thinking about one of these, pushing the robust and pushing the smoke as my next beer to accompany me into the depths of winter. I listened to the BN episode with Geoff Larson from Alaskan Brewing Co. the other day and it consolidated my desires to brew a porter/stout and rauchbier into one brew.

FWIW I remember my grandfather used "black wattle" (I think Acacia decurrens) to smoke fish (mostly eels) and meat when he came out to Australia because it had the cleanest smoke of local woods. I wouldn't mind giving this a go for making an Aussie rauchmalt one day.

 

[praxis178]

Doing this one Friday.....

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Saazy Smash
Brewer: Thomas Janstrom
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 24.00 L
Estimated OG: 1.047 SG
Estimated Color: 10.2 EBC
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 83.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 100.0 %
30.00 gm Saaz [4.00%] (60 min) Hops 14.2 IBU
20.00 gm Saaz [4.00%] (20 min) Hops 5.7 IBU
15.00 gm Saaz [4.00%] (10 min) Hops 2.6 IBU
15.00 gm Saaz [4.00%] (Dry Hop 3 days) Hops -
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.80 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 9.91 L of water at 71.9 C 65.6 C 75 min

Fermentation schedule is looking like 14days @ 13C, 7days @ 8C. Followed by CC @ 2C, filtering and force carbing/lagering for 14days or till I loose patiences and start a drinking!

Also doing an Amarillo Smash this weekend, the A.S. currently looks like this:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Am a Smash
Brewer: Thomas Janstrom
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 24.00 L
Estimated OG: 1.047 SG
Estimated Color: 6.7 EBC
Estimated IBU: 24.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.20 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 100.0 %
15.30 gm Amarillo Gold [8.50%] (60 min) Hops 15.4 IBU
15.30 gm Amarillo Gold [8.50%] (20 min) Hops 9.3 IBU
15.30 gm Amarillo Gold [8.50%] (0 min) (Aroma Hop-Hops -
1.11 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.20 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 10.95 L of water at 71.9 C 65.6 C 75 min
Mash Out Add 7.01 L of water at 93.5 C 75.6 C 10 min

Should be a fun weekend!

 

[brettprevans]

brewed a version of this the other day and pitched yeast last night. A take on a IPA, just slightly lower gravity and more of an amber ale. its an aswome drop once the dry hopping has settled a bit.

King Cali Amber

06-C American Pale Ales, California Common Ale
Recipe Specifics
Batch Size (L): 40.00
Total Grain (kg): 10.94
Anticipated OG: 1.059
Anticipated SRM: 11.9
Anticipated IBU: 52.8
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.051 SG 12.51 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.1 9.52 kg. JWM Traditional Ale Malt Australia 1.038 3
3.5 0.38 kg. Weyermann Carared Germany 1.036 24
1.8 0.20 kg. Weyermann Caraaroma Germany 1.034 178
5.0 0.55 kg. Weyermann Munich I Germany 1.038 8
2.6 0.3 kg. Crystal 60L America 1.034 60
Handful of wheat just because

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
31.58 g. Nugget Whole 13.00 26.4 First WH
27.37 g. Cascade Pellet 5.75 11.1 First WH
30.00 g. Nugget Whole 13.00 7.4 15 min.
30.00 g. Amarillo Gold Pellet 10.00 6.3 15 min.
15.00 g. Cascade Whole 5.75 1.6 15 min.
15.00 g. Nugget Whole 13.00 0.0 0 min.
15.00 g. Amarillo Gold Pellet 10.00 0.0 0 min.
15.00 g. Cascade Pellet 5.75 0.0 0 min.
25.00 g. Nugget Whole 13.00 0.0 Dry Hop
10.00 g. Amarillo Gold Pellet 10.00 0.0 Dry Hop
5.00 g. Cascade Pellet 5.75 0.0 Dry Hop

Yeast
WYeast 2112 California Lager

Mash Schedule
Saccharification Rest Temp : 65 Time: 60
Sparge Temp : 75 Time: 10

Notes
into kettle
3/4 teaspoon epsom
3tsp gypsum

 

[winkle]

After being sidetracked by Belgian triples BABBs beers and smoked porters, its time to give this a go on Saturday.
Up for another brew-day GG? (PS: empty ya inbox ya @!$%&@# slacker ).
Derit Gose

Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
1.60 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 33.54 %
1.60 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 33.54 %
0.90 kg Acidulated (Weyermann) (1.8 SRM) Grain 18.87 %
0.45 kg Munich Malt - 10L (10.0 SRM) Grain 9.43 %
0.22 kg Oats, Flaked (1.0 SRM) Grain 4.61 %
28.00 gm Spalter [4.50 %] (60 min) Hops 14.9 IBU
28.00 gm Spalter [4.50 %] (15 min) (Aroma Hop-Steep) Hops -
21.00 gm Coriander Seed (Boil 5.0 min) Misc
28.00 gm Salt (Mash 60.0 min) Misc
500.00 gm Rice Hulls (Mash 60.0 min) Misc

Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.16 %
Bitterness: 14.9 IBU Calories: 90 cal/l

 

[Effect]

Have got two brews on the cards. Will brew up a dunkel on Saturday and no chill it. On the Sunday I'll be doing a chinook aipa. Two different worlds, but both very lovely beers. As I only have 2 taps, I try and have 2 different beers on at the same time, English pale and apa, lager and ale etc etc.

Chinook IPA
93/7 pilsner/dark crystal
OG 1.060
IBU 60 (chinook at 10 min)
mash at 67
ferment with pacman at 19.

Dunkel
98/2 Munich/carafa II
NB for bittering at 60, low 20's
OG 1.048
decoction mash - think I'll do an enhanced double decoction.
Ferment at 9 with wl833

Cheers
Phil

 

[yardy]

got this chilling down to pitching temp atm

Schwarznrye

2.500 Pils
2.500 Vienna
0.500 Rye
0.150 Crystal
0.150 Chocolate
0.100 Roast Barley

Northern Brewer to 30 IBU

S-189 @ 10*C

cheers

 

[Nick JD]

Man, you guys are ingredients obsessed. Try to make a beer with less ingredients - I dare ya!

I have a strong suspicion that Beersmith fondlers find it all to easy to not-let-the-mouse-go, and just-add-another-ingredient...

If I add fourteen hops additions and eight spec malts - my beer has to taste good, eh? :wacko:

 

[yardy]

Man, you guys are ingredients obsessed. Try to make a beer with less ingredients - I dare ya!

I have a strong suspicion that Beersmith fondlers find it all to easy to not-let-the-mouse-go, and just-add-another-ingredient...

If I add fourteen hops additions and eight spec malts - my beer has to taste good, eh? :wacko:

thanks for the advice Jamil

 

[Screwtop]

Brewing now. My first decoction mash. VIENNA LAGER

Ingredients:
------------
Amount Item Type % or IBU
2.70 kg Munich Malt (17.7 EBC) Grain 38.30 %
2.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 31.91 %
2.00 kg Vienna Malt (6.9 EBC) Grain 28.37 %
0.10 kg Choclolate Malt (1200.0 EBC) Grain 1.42 %
40.00 gm Saaz [4.00 %] (60 min) Hops 17.1 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 2.3 IBU
20.00 gm Saaz [4.00 %] (5 min) Hops 1.4 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
2 Pkgs Swiss Lager (AKA S-189) (Craftbrewer #S - Yeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 7.05 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 24.67 L of water at 55.6 C 50.0 C
20 min Saccharification Decoct 8.82 L of mash and boil it 63.9 C
20 min Saccharification Decoct 5.37 L of mash and boil it 70.0 C
10 min Mash Out Decoct 5.93 L of mash and boil it 75.6 C

Looks NOICE Matty, ferment @ 12deg

Cheers,

Screwy

 

[Barley Belly]

Man, you guys are ingredients obsessed. Try to make a beer with less ingredients - I dare ya!

I have a strong suspicion that Beersmith fondlers find it all to easy to not-let-the-mouse-go, and just-add-another-ingredient...

If I add fourteen hops additions and eight spec malts - my beer has to taste good, eh? :wacko:

Funny you should say that, my favourite AG, of 19 I've done so far, is a no-chill:-

4.75 kg Pale Malt, Maris Otter (Thomas Fawcett) (6.0 Grain 100.0 %
15.00 gm Simcoe [12.30%] (40 min) Hops 18.1 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Dry Ale Yeast (Fermentis #US-05) Yeast-Ale

Maybe not to everyone's liking but it hit the spot for me :icon_cheers:

Am planning on making a MKII and gunna sub some 500g Wheat malt for the Maris Otter and was gunna chuck 5g, yes I said 5g, of Amarillo at flameout and see what that does to the beer.

My

 

[praxis178]

Doing this one Friday.....

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Saazy Smash
Brewer: Thomas Janstrom
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 24.00 L
Estimated OG: 1.047 SG
Estimated Color: 10.2 EBC
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 83.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 100.0 %
30.00 gm Saaz [4.00%] (60 min) Hops 14.2 IBU
20.00 gm Saaz [4.00%] (20 min) Hops 5.7 IBU
15.00 gm Saaz [4.00%] (10 min) Hops 2.6 IBU
15.00 gm Saaz [4.00%] (Dry Hop 3 days) Hops -
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.80 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 9.91 L of water at 71.9 C 65.6 C 75 min

Fermentation schedule is looking like 14days @ 13C, 7days @ 8C. Followed by CC @ 2C, filtering and force carbing/lagering for 14days or till I loose patiences and start a drinking!


Should be a fun weekend!

Ok, so what with one thing and another all happening tomorrow I ended up doing it today (just transfered to fermenter), shortest brew day ever for me, mashed in at 4pm finished the boil ~8pm (inc the one hour brake for tea) and set it to chilling (and promptly forgot about it), should have been in the tub over an hour ago.....

Some lessons learnt: TV is EVIL!!!! Boiling wort is HOT, so don't go sticking your fingers in it! Did I mention TV is EVIL?

Right off to bed, got a sister to move house for in the morning...... :icon_vomit: moving house sucks!

 

[drsmurto]

SMaSH Bo Pils (AMB recipe challenge issued by Boston)

5.25 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 100.00 %
85.00 gm Saaz [3.60 %] (60 min) Hops 35.2 IBU
20.00 gm Saaz [3.60 %] (20 min) Hops 5.0 IBU
WY2278

20L
OG 1.050
IBU 40

Then, if i find the motivation i will back it up with a kolsch using Gulfs homegrown hersbrucker hops.

4.65 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 90.38 %
0.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 9.62 %
45.00 gm Hallertauer Hersbrucker [4.00 %] (60 min) Hops 20.8 IBU
20.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 4.6 IBU
WY1007

20L
OG 1.049
IBU 25

Love weekday brewing. Nothing else to do but spend several hours in the brewery!

EDIT - spelling

 

[stuart13]

Man, you guys are ingredients obsessed. Try to make a beer with less ingredients - I dare ya!

I have a strong suspicion that Beersmith fondlers find it all to easy to not-let-the-mouse-go, and just-add-another-ingredient...

If I add fourteen hops additions and eight spec malts - my beer has to taste good, eh? :wacko:

I tend to agree, but each to his own...

Tomorrow's brew:

4000g pale ale
400g crystal
120g wheat
250g brown sugar
35 BU Fuggles - boil
30g EK Goldings - soak
Handful EK Goldings - dry

And even that's getting carried away, eh Nick?

 

[Fourstar]

For the Melbourne Brewers Annual Dinner. Looks like this one will be served with Dessert. :beerbang:

Choc-Hazelnut Brown Ale - Annual Dinner
American Brown Ale

Type: All Grain
Date: 8/05/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.00

Ingredients
4.20 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 77.78 %
0.40 kg Aromatic Malt (simpsons) (30.0 SRM) Grain 7.41 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 5.56 %
0.30 kg Crystal (Joe White) (34.2 SRM) Grain 5.56 %
0.20 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 3.70 %
15.00 gm Magnum [10.50 %] (60 min) (First Wort Hop) Hops 19.0 IBU
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
25.00 ml Hazelnut Extract (Bottling 0.0 weeks) Misc
100.00 gm Cacao Nibs (Primary 5.0 days) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 19.0 IBU
Est Color: 20.8

Mash Profile
60 min Mash In Add 15.00 L of water at 73.1 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.2 C 73.0 C

Notes
2g CaSO4 & 3g CaCl2 into the mash
3g CaCl2 into the boil

Grind nibs in coffee grinder and add Caco Nibs to primary at pitching. Soak in vodka or white rum (neutral spirit) for 24 hours prior. Add w/ the hard liquor.

Agitate the fermenter daily to keep cocoa in suspension.

Add hazelnut extract to keg post filtration 1.5ml per 1L (25-30ml~ a keg)