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.

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