BrewBlog: Iron Buddy Brew Wee Heavy
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: July 1, 2012
Tap Date: August 19, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
21.8/42.9
Bitterness (Calc): 25.7 IBU (Daniels)
BU/GU: 0.32
Calories: 270 (12 ounces)
ABV: 6.9%
ABW: 5.4%
OG: 1.080
OG (Plato): 19.33° P
Target OG: 1.080
Reading 1: 1.039  (13 days)
Reading 2: 1.028  (42 days)
FG: 1.028
FG (Plato): 7.06° P
Target FG: 1.023
Real Extract: 9.28° P
App. Atten.: 63.5%
Real Atten.: 52%
General Information
Method: All Grain

Iron Buddy Brew with Brian Stevenson.  

http://www.rockhoppersbrewclub.com/content/2012-iron-buddy-brew

Comments

Collected the first gallon and boiled it down to about 1/3 the original volume.  

Collected about 18.5 gallons in the boil kettle (batch sparged).  Added the reduced caramelized wort to the boil.

We had to do a 3 hour reduction boil to get the volume down before starting the hop additions.  Total boil time was 4 hours.  

Added 10 oz of cacao nibs at 30 minutes w/ the hop addition.

4 tbs of yeast nutrient at 15 minutes

20120714 - Racked to secondary (2x 6.5 gallon glass carboys).  Added a single oak spiral to each carboy.  SG 1.030.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
26.00 pounds 75.4% of grist
5.00 pounds 14.5% of grist
1.50 pounds 4.3% of grist
0.50 pounds 1.4% of grist
0.50 pounds 1.4% of grist
0.50 pounds 1.4% of grist
0.50 pounds 1.4% of grist
34.50 pounds 100% of grist
Non-Fermentables
2 tsp Baking Soda @ mash minutes  
2 tsp Calcium Chloride @ mash minutes  
2 5.2 Stabilizer @ mash minutes  
2 tablets Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 240 minutes
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 2000 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
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%
Special Procedures

Cocoa nibs (soaked in vodka) and oak spirals will be added to secondary

Fermentation
Primary: 4 days @ 64° F
Secondary: 7 days @ 64° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
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 > >>