BrewBlog: 2015 Rock Hoppers Wee Heavy Barrel Project
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: September 19, 2015
Yield: 11 gallons
Reference
Color (SRM/EBC):
18.2/35.9
Bitterness (Calc): 30.5 IBU (Daniels)
BU/GU: 0.3
Calories: 342 (12 ounces)
ABV: 10.3%
ABW: 8%
OG: 1.103
OG (Plato): 24.4° P
Target OG: 1.099
Reading 1: 1.033  (22 days)
FG: 1.026
FG (Plato): 6.57° P
Target FG: 1.026
Real Extract: 9.79° P
App. Atten.: 73.1%
Real Atten.: 59.9%
Status: Conditioning
General Information
Method: All Grain

Used 2 gallons of first-ish runnings to boil down separately and get some kettle carmelization.  

Collected about 17 gallons in the primary boil kettle -- sparge was still around 1.020 when I finally stopped.  

Boiled the 2 gallon down to 1 gallon and eventually added it to the main BK.  

Had to boil the whole thing for about 4 hours to eventually get down to the proper volume.   

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds DME - Light 16.1% of grist
6.00 pounds Total Extract Weight 16.1% of grist
Reference
Malts and Grains
22.00 pounds 59.1% of grist
5.50 pounds 14.8% of grist
2.75 pounds 7.4% of grist
0.50 pounds 1.3% of grist
0.50 pounds 1.3% of grist
31.25 pounds 83.9% of grist
Reference
Hops
Boil
Total Boil Time: 240 minutes
Reference
Yeast
Name: Edinburgh Ale
Manufacturer: White Labs
Product ID: WLP028
Type: Ale
Flocculation: Medium
Attenuation: 72%
Temperature Range: 65–70°F
Amount: 3500 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%
Fermentation
Primary: 10 days @ 64° F
Secondary: 10 days @ 32° F
Tertiary: 7 days @ ° F
Age: 7 days @ 32° F
Tasting Reviews
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