BrewBlog: Fetchez la Vache
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 23, 2012
Tap Date: December 30, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
9.8/19.3
Bitterness (Calc): 26.8 IBU (Rager)
BU/GU: 0.38
Calories: 229 (12 ounces)
ABV: 7.7%
ABW: 6%
Batch No: 17-2012
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.070
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.014
Real Extract: 5.6° P
App. Atten.: 82%
Real Atten.: 67.2%
Status: Primary
General Information
Method: All Grain
Comments

Pitched yeast at 74°F - climbed to 80°F by the end of the first full day of fermentation.

OG was without the added sugar. Added turbinado sugar 2 days after fermentation began.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Canadian/Belgian
Manufacturer: Wyeast
Product ID: 3864
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: High
Temperature Range: 65–80°F
Amount: 3000 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 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
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.8 Efficiency: 79.4%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

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.

Procedure
  • 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.
  • Lager and cellar for 35-60 days.
  • Alternative yeast: Wyeast Bier de Garde (3725).
Fermentation
Primary: 14 days @ 68° F
Lager: 60 days @ 32° F
Tasting Reviews
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