Yes, I realize that it's been almost two months since I last posted. Around that time, there were questions as to our company's viability and things were very tenuous. Without getting into the details, I will just say that things are back on track at work and I've been very busy the last 6 weeks.
First, the kolsch. Things went very well with this brew, and it finished nicely at just under 4% ABV. I had a good amount of lagering time on it, in addition to getting my whirlpooling technique down to prevent excessive trub in the fermenter, so it's cleared up nicely. The carbonation could be a bit higher, but it'll suffice for now. The first keg is almost empty and I've been using a carbonation stone on the second, so we'll see how that one turns out.
Memorial Day weekend was brew day for my Bell's Oberon clone, which has been dubbed "Mikeron" by some, and in honor of those fallen, "MemoriAle" by me. I did a side-by-side tasting (early on, I might add) and it was pretty darn close. The color turned out a bit more orange than the commercial (mine is on the right), and my wife thought (again, early on) that mine was a bit grainy, but over the 4th of July weekend, we attended a barbeque in Carbondale and brought some along. Those wo sampled it remarked that mine was actually better than the commercial version. That could have just been kind words, or they could have been the truth. Either way, I think it turned out pretty damn well, and I am looking to make this a regular brew.
A nice feature of this event was the Replicale, where a dozen different members of the ICBG created their own version of one style beer. This year's was the Belgian-style wit, one of my wife's favorites (she LOVES Hoegaarden), and while they were all very similar, there were distinctions between them. I thought this was a great introduction to the subtle differences between beers of the same style, and really made the differences noticable. We were also able to join IMBIBE (I'm a Big Illinois Beer Enthusiast) as charter members. In all, it was a great event, low-key, but worthwhile and pretty well organized.
05-25-2009 Mikeron/MemoriAle
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Monday May 25, 2009
Head Brewer: Mike Ring
BJCP Style and Style Guidelines
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06-D Light Hybrid Beer, American Wheat or Rye Beer
Min OG: 1.040 Max OG: 1.055
Min IBU: 15 Max IBU: 30
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.80 Wort Size (Gal): 8.16
Total Grain (Lbs): 12.72
Anticipated OG: 1.053 Plato: 12.98
Anticipated SRM: 5.3
Anticipated IBU: 15.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.058 Plato: 14.16
Actual FG: 1.016 Plato: 4.08
Alc by Weight: 4.27 by Volume: 5.48 From Measured Gravities.
ADF: 71.2 RDF 59.5 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 94 %
Anticipated Points From Mash: 52.50
Actual Points From Mash: 66.09
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 9.60 Gal
Pre-Boil Gravity: 1.037 SG 9.31 Plato
Water Needed Pre-Boil Wort Size: 9.26 Gal
Water Needed Pre-Boil Gravity: 1.039 SG 9.65 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.9 4.83 lbs. Pale Malt(2-row) America 1.036 2
50.0 6.36 lbs. Wheat Malt Germany 1.039 2
5.2 0.66 lbs. Munich Malt Great Britain 1.037 6
6.9 0.88 lbs. CaraVienne Malt Belgium 1.034 22
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.61 oz. Czech Saaz Pellet 2.50 3.3 First WH
0.44 oz. Hallertau Hersbrucker Pellet 2.40 2.3 First WH
1.56 oz. Hallertau Hersbrucker Pellet 2.40 9.1 60 min.
0.61 oz. Czech Saaz Pellet 2.50 0.4 15 min.
0.78 oz. Czech Saaz Pellet 2.50 0.0 0 min.
Yeast
-----
WYeast 1272 American Ale II
Mash Schedule
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Mash Type: Multi Step
Heat Type: HERMS
Grain Lbs: 12.72
Water Qts: 18.13 - Before Additional Infusions
Water Gal: 4.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.43
Tun Thermal Mass: 0.25
Grain Temp: 68 F
Dough In Temp: 157 Time: 0
Intermediate Rest Temp: 140 Time: 30
Saccharification Rest Temp: 158 Time: 30
Mash-out Rest Temp: 176 Time: 10
Sparge Temp: 176 Time: 30
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.55 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 7.50 Sparge Deadspace: 0.25 Total Into Mash: 7.25
Total Grain Lbs: 12.72 Qts Per Lbs: 1.43 Total From Mash: 3.01
Mash Gallons: 4.53
Grain Absorption: 1.53
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 9.26
Boil Time (min): 60.00 Evaporation Rate: 15.00
Amount after Boil: 7.87
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.25
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.30
Amount to Chillers: 6.57
Amount After Cooling (4 perc.): 6.30
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 6.30 gallons of fermentable wort.
You will need 12.03 gallons of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (Gal): 9.26
Estimated OG: 1.039 Plato: 9.65
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 9.60
Estimated OG: 1.037 Plato: 9.31
Post-Boil Targets:
Target Volume (Gal): 6.80
Estimated OG: 1.053 Plato: 12.98
Recorded Actuals - Measurement Taken In Ferementer:
Recorded Volume (Gal): 6.50
+Losses (Gal): 1.25
Total Volume (Gal): 7.75
Recorded OG: 1.058 Plato: 14.27
At 100 percent extraction from the maximum mash potential:
Total Points: 70.00
Points From Mash: 70.00
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 52.50
Points From Mash: 52.50
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 66.09
Actual Mash System Efficiency: 94
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 1200 mL
Lag Time: 0.00 hours
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F
I have yet to come up with a name for this, but I've still got time. This brew went pretty smoothly, and given that I used almost 17 pounds of grain for a 5 gallon batch, I had surprisingly high efficiency at almost 80%. I've also hopped the bejeezus out of this with 8 ounces of whole 6.6% AA Cascades in the boil for 75 IBU. I'm going to dry hop with 2 to 3 more ounces, and then wet hop in my Randall, but I don't know if I want to stick with the Cascades or use the home-grown version. I guess I can always change if I don't like it.
