11B - Nutty Man Brown Ale

Repeat of last years batch. Was great last time, should be great again.
Info:

• Brewer: Cindy (to shy to post, or maybe just to busy with that beer?!?!)
  
• Mash: Steep and Extract
  
• Date: 04/11/2008
• Size: 5 gallons post-boil

Ingredients:

• 4 lbs Extra Light DME
• 1 lb Crystal 80 L
• 10 oz Crystal 120 L
• .5 lb Special Roast
• 4 oz Chocolate Malt
• 3 oz Crystal 40
• 4 oz Carafa II
• .8 oz US Goldings
• Nottingham Dry Yeast

Process

• Stepped grains for 45 minutes at 150 degrees F.
• Added DME, hops.
  
• Boiled 60 min.
• Pitched yeast starter.
  
• Fermenting in the house at around 68 degrees F.
• To easy, to tasty!
  

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17
FG: 1.011, right on the low end of style. Could maybe raise the steep temperature a smidge to help that.

10A - American Pale Ale

Based off of Chris's excellent brew from last year. I'm making this for a wedding, so in interest of being a little more broadly appealling I've cut the hops a tiny smidge (not to say Chris's was over hopped, it was perfect in my opinion, but brew to your audience..)

Info:

• Brewer: Ryan
• Mash: single infusion
  
• Date: 4/11/2009
• Size: 7 gallon post-boil

Grain Bill:

• 13.5lb Gambrinus 2-row malt
• 0.6lb Briess 40L crystal
• 0.2lb Briess 80L crystal (40/80L split based on "what you got it what you brew" - I didn't have any 60L on hand)
  

Yeast:

• Safale US-05

The Mash:

• start
• 20qt @ 170F (1.4qts/lb)
  
• settles @ 151
  
• rest 75 minutes
  
• mash out
• 8.6qt @ 212F (0.6qts/lb)
  
• settles @ 171
• rest 15 minutes
  
• sparge
• 20qt @ 171F

The Boil (90 minutes):

• 1.4oz Centennial (9.7aau) @ 60
• teaspoon of Irish moss @ 15
  
• 1.4oz Cascade (4.0aau) @ 15
• 0.7oz Cascade (4.0aau) @ 5
  
• Total: 45 IBU(ish)

The Finish:

• OG: 1.056 (its good to be a gangsta)

Dry hopping schedule is based on conversation with Chris about what really happened...

• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary - 5 days (then remove)
  
• To be dry hopped with 0.5oz Centennial (9.7aau) in secondary - 5 days, after Cascade removal, then immediately bottle.
  

16A Half Wit White Ale

WitBier (1D)

Working on "simplifying" the american adjunct mash. Instead of doing a full adjunct mash, I "just" pre-boiled the wheat and oats and added them to the main mash (which was resting at 113F) to bring up to mash.

This theory was pretty much a total failure, its definitely not easier and efficiency was in the toilet (1.042 vs 1.052 with same ingredients). The little mash rest for the adjunct part of the mash in the american adjunct style pash breaks down a lot of the simple starches. Without that, they tend to form a spetzle like noodle that will congeal to bottom of the kettle you are using to gelatenize them in. Don't use this recipe, unless you just like screwing around and don't care how it turns out. The american adjunct mash method is superior in pretty much every way. We'll try another theory next year and drink our sorrows in the meantime.

Info:

• Brewer: Ryan
• Mash: pre-geletanize and add in mash (yes I'm totally making this shit up, but my temperature-volume calculations at least worked almost perfectly with mixed water and grain, and I did those by HAND, like we had to in the old days, so there!).
  
• Date: 04/11/2008
• Size: 5 gallons post-boil
  

Grain Bill:

• Adjunct Boil
  
• 3.0lb unmalted wheat (ground to coarse grist in my hand flour mill)
• 1.0lb rolled quick oats

• Malt Mash
• 2.5lb 2 row pale
  
• 3.0lb 2 row weyerman pilsner
• (if you have any 6 row, now would be a good time to use a pound, I didn't have any)
• 1.0lb munich
• 1.0lb rice hulls
  

Yeast:

• Safbrew WB-06 dry wheat yeast

The Mash:

• Add 8 qts/lb at 161F to adjunct target 148-150F, rest 20 minutes
• Start main mash, qts/lb @126F target 113F, rest 30m while adjunct boils
• Bring adjuncts to boil, stir constantly (it will help, not as much as you'd like, but some). The boiling glue will slowly thicken, adding two more quarts of hot water during the boil will keep it from sticking solid.
  
• Add adjunct back to main mash - target 154F, will likely need ~1-2qts of 212 to bring to temp.
• Rest (planned 50 minutes, actual 75 minutes - this is converting like crap)
• sparge at 180F.
• Yes its a sticky mess, and go ahead and start scrubbing the mash boil pot now... I hope it wasn't your good pot (I have several crappy ones - and I used one of those, whew!)
• Ended running off 6.2-6.3 gallons, gravity didn't drop very fast and it kept sticking. A batch sparge might work better here.
  

The Boil (90 minutes):

• 20 minutes naked boil (the wort not the players)
  
• 1.2 oz Mt Hood (4.1aau) @ 60
• 0.5oz Mt Hood (4.1aau) @ 5
• peel from two mandarin oranges, .5 oz crushed coriander and the "mystery spice" (red peppercorns .2 oz) crushed and added @ 5 (left in primary)
  
• Total: 20 IBU

The Pitch:
OG: 1.042

16A Wit Guy White Ale

WitBier (1D)
Based on from "Wit Guy White Ale" from "Radical Brewing" Mosher.

Yep, I'm doing it again, this is one tasty beer and is likely (in some form at least) to form a regular part of my yearly schedule.

Info:

• Brewer: Ryan
• Mash: 2 part adjunct mash
• Date: 04/04/2008
• Size: 5 gallons post-boil
  

Grain Bill:

• Adjunct Mash
  
• 3.0lb unmalted wheat (ground to coarse grist in my hand flour mill)
  
• 2.5lb 2 row pale
• 1.0lb rolled quick oats

• Malt Mash
• 3.0lb 2 row weyerman pilsner
• 1.0lb munich
• 1.0lb rice hulls
  

Yeast:

• Safbrew WB-06 dry wheat yeast

The Mash:

Mash schedule based on "Adjunct Mash Procedure" in "Radical Brewing" by Randy Mosher

I was going to try and explain the mash, but decided that it was easier to just plot it. Since I didn't have gnuplot installed I thought to myself "how hard can it be to do this in open office"? Well it turns out that its basically impossible. So I downloaded gnuplot and plotted it in about 2 minutes.

The basic idea is that you do a short mini mash with the wheat, oats and pale. This is then boiled to gelatinize the wheat starch. While this is going on the malt mash is brought through acid and protein rest with hot water like a regular infusion mash. The adjunct mash is then add that back to the malt mash to raise to mash out temperature. After this another short infusion of water is added to go to a high mash, then sparge at 180F.

The Boil (90 minutes):

• 20 minutes naked boil (the wort not the players)
  
• 1.2 oz Mt Hood (4.1aau) @ 60
• 0.5oz Mt Hood (4.1aau) @ 5
• peel from two mandarin oranges, .5 oz crushed coriander and the "mystery spice" (red peppercorns .2 oz) crushed and added @ 5 (left in primary)
  
• Total: 20 IBU

The Pitch:
OG: 1.052

Blonde Bombe 6B

Catching up on my notes here, I'm a tardy tardy boy. Someone should beer me!

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 04/04/2009
• Size: 10 gallon post-boil

Grain Bill:

• 16lb pale 2 row malt
• 2lb Munich
  
• 1lb Crystal 20L
  
• 1lb Malted Wheat
  

Yeast:

• Safale US-05
  

The Mash:

• Add 190F water to 152F rest 70 minutes
  
• sparge with 180F
• collect 12 gallons
  

The Boil (60 minutes):

• 2.25oz Williamette (5.2aau) @ 60
  
• 1.0 oz Williamette (5.2aau) @ 20
  

The Finish:
OG: 1.050
FG: 1.001 (can you say attenuated? I knew you could). Works out to about 6.4%abv, hence the Bombe part!

Its a little to red, but not bad overall. The malt really comes through nicely considering how light and attenuated it is.