BrewBlog: Humptoberfest
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: August 5, 2012
Tap Date: September 22, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
10.5/20.7
Bitterness (Calc): 24.1 IBU (Rager)
BU/GU: 0.45
Calories: 180 (12 ounces)
ABV: 5.1%
ABW: 4%
Batch No: 14-2012
OG: 1.054
OG (Plato): 13.33° P
Target OG: 1.055
Reading 1: 1.018  (28 days)
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.014
Real Extract: 5.75° P
App. Atten.: 69.4%
Real Atten.: 56.9%
Status: Lagering
General Information
Method: All Grain

Another re-work of Hump-o-toby. This time, I went with a proven grain bill based upon the awesome O-Fest that Dry Dock produces every year.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Cote des Blancs
Manufacturer: Red Star
Type: Wine
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–86°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.6 Efficiency: 82.4%
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

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

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 21 days @ 52° F
Secondary: 2 days @ 62° F
Lager: 42 days @ 32° 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
Blackberry TartBottled
Blessed and CursedBottled
Blithering Blattered ...Bottled
Fetchez la VacheBottled
Lightning ArseBottled
Oak Aged Blessed and ...Bottled
RHBC Baltic PorterBottled
RHBC Imperial StoutBottled
Ten CubedBottled
Timothy’s TripelBottled
Bastogne Golden Blond...Conditioning
Blessed and CursedConditioning
Bravo CompanyConditioning
Collaboration and Ine...Conditioning
El JefeConditioning
Monk with a WoodyConditioning
Mr. Mojo RyesinConditioning
Old Brown ShoeConditioning
Saison DécembreConditioning
Timothy’s TripelConditioning
Wassail Maple BrownConditioning
CzechmateLagering
Goatboy’s RevengeLagering
Headlong DunkelLagering
HumptoberfestLagering