BrewBlog: Fetchez la Vache
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 23, 2008
Tap Date: December 9, 2008
Yield: 5.00 gallons
Reference
Color (SRM/EBC):
10.1/20
Bitterness (Calc): 26.9 IBU
BU/GU: 0.41
Calories: 215 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 32-2008
OG: 1.066
OG (Plato): 16.13° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 5.01° P
App. Atten.: 84.1%
Real Atten.: 68.9%
General Information
Method: All Grain
Cost: $9.50

If you are a fan of Monty Python, your mother was a hamster and your father smelt of elderberries.

The FG in this recipe assumes 85% attenuation. Should start sweet but finish dry. Lower mash temp will help, as well as a very attenuative yeast.

Comments

Fermented in primary for 9 days - 7 days at 65°F and two days at approximately 70°F. Transferred to keg and began lagering process (December 2, 2008).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Sucrose (Table Sugar)  
Reference
Hops
Reference
Yeast
White Labs European Ale (WLP011) — Liquid — 1000 ml starter
Mash
Mash Type: Infusion
Grain Amt. 13.07 pounds
PPG: 22.95
Efficiency: 68.07%
Grain Temp. 70° F
Tun Temp. 70° F
Sparge Amt. 4.00 gallons
Sparge Temp. 170° F
Step Description Temp. Time
Infusion 149° F 60 min.
Sparge 170° F 20 min.
Procedure
  • Single infusion mash at 149° F.
  • Sparge to collect 6 gallons.
  • Total boil: 90 minutes
  • Add hops according to schedule
  • Cool wort
  • Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
  • Rack to secondary.
  • Lager and cellar for 35-60 days.
Fermentation
Primary: 7 days @ 65° F
Secondary: 7 days @ 65° F
Lager: 60 days @ 40° F
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