BrewBlog: Wet Nugget 2011
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: September 4, 2011
Tap Date: October 8, 2011
Yield: 12 gallons
Reference
Color (SRM/EBC):
11/21.6
Bitterness (Calc): 71.1 IBU (Tinseth)
BU/GU: 0.91
Calories: 258 (12 ounces)
ABV: 8%
ABW: 6.2%
OG: 1.078
OG (Plato): 18.88° P
Target OG: 1.076
Reading 1: 1.020  (24 days)
Reading 2: 1.018  (34 days)
FG: 1.018
FG (Plato): 4.58° P
Target FG: 1.019
Real Extract: 7.16° P
App. Atten.: 75.7%
Real Atten.: 62.1%
General Information
Method: All Grain

Used home grown hops exclusively.  Also used this brew as an excuse to get rid of several left over specialty grains.  I'm about 99% sure that the 'Munich' is actually Munich.  

I pitched this on the yeast bed of a previous batch (ccPale Ale #2 brewed two weeks ago) in a Sanke keg fermentor (15 gal).   Fermentation started within 3-4 hours.  By the next day, the fermentation had become so vigorous that the blow off bucket (6# liquid extract bucket) overflowed and wort/beer/yeast was flowing out of the fermentation fridge all over the garage floor.  After cleaning it up replaced the blowoff container and placed it inside a 5 gallon Home Depot bucket to catch the blow off.  

20110928 - Racked into secondary (2x glass carboys).  Still has a little yeastiness, but the flavor and aroma is good.  I was afraid the target FG (1.019) would be a little high, but it's currently at 1.020 and the sweetness balances nicely with the bitterness.  Malt flavors come through and the flavor/bitterness of the fresh hops is evident.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 tablets Whirlfloc @ 15 minutes  
12 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 3000 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: 27.6 Efficiency: 84.2%
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: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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