BrewBlog: Overflow Steam
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: March 19, 2011
Tap Date: April 8, 2011
Yield: 12 gallons
Reference
Color (SRM/EBC):
10/19.7
Bitterness (Calc): 55.4 IBU (Daniels)
BU/GU: 1.07
Calories: 172 (12 ounces)
Conditioning: Keg
ABV: 5.1%
ABW: 4%
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.051
Reading 1: 1.016  (14 days)
Reading 2: 1.014  (19 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.016
Real Extract: 5.25° P
App. Atten.: 72.2%
Real Atten.: 59.2%
General Information
Method: All Grain
Comments

Fly sparged for only the second time ever and ran into some issues.  Before I collected the full volume, I noticed the wort was running pretty light, so I took a gravity reading.  At first, it was OK at 10° Brix, but I kept checking and finally cut it off at 10.5 gallons when the gravity of the runnings fell below 5° Brix.  The actual gravity of the collected wort was 15.4° Brix (1.061), which was right on target based on the following calculations:

10.25 gal X 61 GP = 625.25 Total Gravity Points.  

625.25 GP / 12 gallons (total end volume) = 52 --> 1.052 OG

The target OG for this was 1.051, so close enough.  I added enough water to get a good 90 minute boil, to bring the boil volume up to 14.5 gallons.  Gravity of the wort should be 1.043 (625.25/14.5 = 43.10 --> 1.043).  Actual measured gravity was 10.8° Brix (1.042).  Perfect.

What happened next wasn't so perfect.  About 40 minutes from the end of the boil, I decided to start heating water in the HLT for running PBW through the pump and chiller before sanitizing them.  Plenty of time to heat, clean and sanitize.  So, I hooked up the hose and started running water into the HLT which is the top burner of the Top Tier.  Then, I noticed my DHCP and DNS servers weren't running properly since I rebooted the main server earlier that morning.  This is the main server which runs virtualized hosts for the website, mail, Windows desktops, etc.  Went down in the basement to figure out what's what, and discovered that I hadn't set the services to start automatically.  After fixing that, I got distracted by some other performance issues with one of the virtual machines.  

About 15-20 minutes later, Jack comes running inside to say there's a big leak in the garage!  I had totally forgotten about the HLT being filed and it was now overflowing and cascading water all over the garage and into the boil kettle below.  I have no idea how much water actually got into the kettle, but the waterfall was causing the burners all sorts of problems and the boil had stopped.  The flames hadn't gone out, but they (both the HLT and BK) were burning weird.  After adjusting the flames and getting them back to somewhat normal, I figured I needed to boil another hour or so before I'd be at the proper volume for the remaining hop additions.  

When all was said and done, the final measured gravity was 13.4° Brix (1.052) with a final volume of 12 gallons.  Split it evenly between two glass carboys, pitched the yeast and the next morning there was vigorous fermentation.  I think it's still beer.  Relax don't worry and all that shit.  

20110402 - Fermentation completed and there's very little activity in the airlock.  Racked to secondary to clear it up for kegging.

20110407 - Transferred to kegs.  Ended up with slightly more than 5 gallons in each carboy so the cornies were filled completely to the brim.  I wasn't prepared for the first one, so I had to fill several glasses by removing some w/ a testing thief.  Had to drink those uncarbonated, but that's the price you pay.   For the second carboy, I sanitized a couple bombers and used Coopers Carbonation Drops (2 in each 22 oz bottle) for carbonation purposes.  Gotta love extra beer.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
18.00 pounds 79.1% of grist
2.00 pounds 8.8% of grist
1.50 pounds 6.6% of grist
1.00 pounds 4.4% of grist
0.25 pounds 1.1% of grist
22.75 pounds 100% of grist
Non-Fermentables
2 Whirlfloc @ 15 minutes  
0.05 Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 129 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 1500 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.4 Efficiency: 84.1%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 14 days @ 62° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Overflow Steam
Competition: Eight Seconds of Froth
Date: Jun 4, 2011
Style: California Common Beer
Place: 3rd (Bronze)
Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
<< <  More  [1] 2 3 4 5 > >>