BrewBlog: Illudium Q-36 Explosive Space Modulator
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 27, 2010
Tap Date: April 30, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
18.5/36.5
Bitterness (Calc): 24.8 IBU (Rager)
BU/GU: 0.29
Calories: 287 (12 ounces)
Conditioning: Keg
ABV: 8.3%
ABW: 6.4%
Batch No: 27-2010
OG: 1.086
OG (Plato): 20.67° P
Target OG: 1.085
FG: 1.024
FG (Plato): 6.07° P
Target FG: 1.018
Real Extract: 8.71° P
App. Atten.: 70.6%
Real Atten.: 57.8%
General Information
Method: All Grain

Began mash at 12:30 PM - pitched yeast at 8:15 PM. Eight hour brew session. Triple decoction rules!

Improvised the grain bill due to a shortage of Munich and Pils malt in my stores.

 

Comments

Mash schedule by the numbers:

  • Acid Rest - 45 min at 102°F
  • Protein Rest - 60 min at 122°F
  • Saccharification - 15 min at 150°F
  • Saccharification - 15 min at 160°F
  • Sparge - 20 min at 170°F
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
6.50 pounds 19.3% of grist
13.00 pounds 38.5% of grist
4.00 pounds 11.9% of grist
0.25 pounds 0.7% of grist
0.50 pounds 1.5% of grist
4.00 pounds 11.9% of grist
5.50 pounds 16.3% of grist
33.75 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Octoberfest Lager
Manufacturer: Wyeast
Product ID: 2633
Type: Lager
Flocculation: Medium
Attenuation: 73-77%
Alcohol Tolerance: Medium
Temperature Range: 48–58°F
Amount: 3000 ml
Equipment Profile

12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.13 gallons
Evaporation Rate: 10.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Triple Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.9 Efficiency: 93.2%
Notes:

Authentic German methodology.

Steps

# Name Type Time Temp. Description
1 Acid Rest Infusion 45 min. 95°F

Add water at 97° F / 36° C

2 Protein Rest Decoction 60 min. 122°F

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 15 min. 148°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification Decoction 15 min. 158°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out Infusion 10 min. 168°F

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

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Fermentation
Primary: 14 days @ 50° F
Secondary: 2 days @ 62° F
Lager: 70 days @ 38° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
<< <  More  [1] 2 3 4 5 > >>
Geoff's Brew Status