Royal Highness ESB

Posted: July 14, 2013 in Uncategorized
Royal Highness ESB
Extra Special/Strong Bitter (English Pale Ale)

Type: All Grain Date: 7/6/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 69.57 %
2.00 lb Munich Malt (9.0 SRM) Grain 17.39 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.35 %
1.50 oz Goldings, East Kent [5.60 %] (60 min) Hops 25.3 IBU
1.00 oz Saaz [5.80 %] (20 min) Hops 11.8 IBU
0.50 oz Goldings, East Kent [5.60 %] (20 min) Hops 5.1 IBU
1.00 oz Goldings, East Kent [5.60 %] (0 min) Hops
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.48 % Actual Alcohol by Vol: 7.18 %
Bitterness: 42.2 IBU Calories: 263 cal/pint
Est Color: 14.2 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 11.50 lb
Sparge Water: 0.06 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 29.00 qt of water at 159.9 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F

Notes

7/6 – It was a beatiful day in Bend to brew and we sat in the sun and tipped back a few cold ones. I did run into a bit of a hiccup while grinding the grain for this beer. The drill torqued the mill off of the bucket and I lost a few ounces of grain onto the garage floor. Probably won’t dramatically effect the final character of this beer but we will see. Otherwise things went smoothly and I hit my anticipated OG and volumes dead-on.
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Empire Hausaweizen

Posted: June 23, 2013 in Uncategorized
Empire Hausaweizen
Weizen/Weissbier

Type: All Grain Date: 6/9/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer: Lauren Kirchoff
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 10.00 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 50.00 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 30.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 10.00 %
0.75 oz Hallertauer [6.20 %] (60 min) Hops 15.3 IBU
0.25 oz Hallertauer [6.20 %] (10 min) Hops 1.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.82 % Actual Alcohol by Vol: 4.95 %
Bitterness: 17.2 IBU Calories: 222 cal/pint
Est Color: 5.1 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 10.00 lb
Sparge Water: 0.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 159.3 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 13.3 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F

Notes

6/9 – Lauren brewed with me today and I begun to teach her about the brewing process. It was great having company while brewing and it was a very sunny day in Bend. We enjoyed a couple of beers while brewing and the brew day went off without a hitch. Should be able to go grain to glass in about 4 weeks with this hefe.

Created with BeerSmith

 

 

 

Empire RyePA

Posted: June 23, 2013 in Uncategorized
Empire RyePA
American IPA

Type: All Grain Date: 6/2/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 lb PNW Malt (3.0 SRM) Grain 46.15 %
3.50 lb Rye Malt (4.7 SRM) Grain 26.92 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 15.38 %
1.00 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 7.69 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
0.75 oz Centennial [9.00 %] (60 min) (First Wort Hop) Hops 21.9 IBU
1.00 oz Cascade [8.30 %] (Dry Hop 14 days) Hops
1.00 oz Centennial [9.00 %] (Dry Hop 14 days) Hops
0.75 oz Magnum [15.80 %] (60 min) (First Wort Hop) Hops 42.6 IBU
1.00 oz Centennial [9.00 %] (30 min) Hops 20.4 IBU
2.00 oz Cascade [6.80 %] (10 min) Hops 14.5 IBU
1.00 oz Cascade [8.30 %] (0 min) Hops
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.17 % Actual Alcohol by Vol: 6.00 %
Bitterness: 99.4 IBU Calories: 279 cal/pint
Est Color: 10.0 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 13.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 157.9 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 32.0 F

Notes

6/2 – Brew day went smoothly and I hit both my volumes and anticipated OG dead on. This wasn’t an easy feat considering how much of a hop bomb this beer was with the large quantity of hops soaking up a lot of the wort. This beer will be right at 100 IBUs without the dry hop additions, but hopefully some of the rye characteristics will still shine through.

Stonefly Honey Rye #2

Posted: May 6, 2013 in Uncategorized
Stone Fly Honey Rye #2
American Wheat or Rye Beer

Type: All Grain Date: 5/5/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb PNW Malt (3.0 SRM) Grain 60.87 %
3.00 lb Rye Malt (4.7 SRM) Grain 26.09 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt – 15L (15.0 SRM) Grain 4.35 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.35 %
0.50 oz Columbus (Tomahawk) [15.20 %] (60 min) Hops 23.8 IBU
0.50 oz Amarillo Gold [9.40 %] (10 min) Hops 5.3 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.055 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.46 % Actual Alcohol by Vol: 6.65 %
Bitterness: 29.1 IBU Calories: 245 cal/pint
Est Color: 7.8 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 11.50 lb
Sparge Water: 0.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 159.1 F 153.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F

Notes

Decided to rebrew this beer since it was quite tasty before. I plan to put 3 gallons of this in my portable kegerator for our guys camping trip at East Lake in June.

5/5 – Today was a beatiful day to brew in Bend with the temperature in the low 70s and not a cloud in the sky. Derek stopped by and helped me drink a few beers which helped the brew day to fly by. With the high percentage of rye malt in the grain bill I did run into a bit of a stuck recirculation and had to removed the outlet hose from my MLT and “blow” the blockage off of my bazooka tube. Otherwise the brew day went well and I netted a 71% brew house efficiency. Should be a tasty summer brew!

Luna Azul

Posted: April 13, 2013 in Uncategorized
Luna Azul
Witbier

 

Type: All Grain

Date: 4/14/2013

Batch Size: 5.00 gal

Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.70 %
4.50 lb PNW Malt (3.0 SRM) Grain 48.65 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 48.65 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.4 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc  
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc  
1.50 oz Whole Wheat Flour (Boil 5.0 min) Misc  
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1000 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 4.95 %
Bitterness: 18.4 IBU Calories: 222 cal/pint
Est Color: 4.4 SRM Color:

Color
 

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 9.25 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.78 qt of water at 158.8 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 11.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F  
 

Notes

Luna Azul
Witbier

 

Type: All Grain

Date: 4/14/2013

Batch Size: 5.00 gal

Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.70 %
4.50 lb PNW Malt (3.0 SRM) Grain 48.65 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 48.65 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.4 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc  
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc  
1.50 oz Whole Wheat Flour (Boil 5.0 min) Misc  
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1000 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 4.95 %
Bitterness: 18.4 IBU Calories: 222 cal/pint
Est Color: 4.4 SRM Color:

Color
 

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 9.25 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.78 qt of water at 158.8 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 11.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F  
 

Notes

4/13 – Brew day went well and my buddy Derek stopped by to down to down a couple of beers with me. I did run into a slight hiccup while cooling. While recirculating the wort to cool one of the worm clamps on my poly tubing cut into the tube and was leaking a small amount of wort. Otherwise I hit 77% efficiency. Should be a tasty brew to welcome spring!

April Fools Amber

Posted: April 5, 2013 in Uncategorized
April Fools Amber
American Amber Ale

Type: All Grain Date: 3/23/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb PNW Malt (3.0 SRM) Grain 65.12 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 18.60 %
0.50 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.65 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.65 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.33 %
0.50 oz Magnum [16.40 %] (60 min) Hops 25.5 IBU
0.50 oz Saaz [5.80 %] (20 min) Hops 5.5 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 4.65 %
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 6.91 %
Bitterness: 30.9 IBU Calories: 254 cal/pint
Est Color: 11.9 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 10.25 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 29.00 qt of water at 158.2 F 153.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F

Notes

3/23 – I ran into a bit of a snag today and had the wheat malt clog the bazooka screen in the bottom of my MLT, which dramatically slowed down my recirculation during the mash. I had to disconnect the outlet hose from my MLT and blow out the clog twice. I will have to remember to toss in some rice hulls in the future. Otherwise it was a fine brew session and I hit 72% efficiency.

Leprechaun Stout

Posted: April 5, 2013 in Uncategorized
Leprechaun Stout
Dry Stout

Type: All Grain Date: 3/10/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 63.64 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 18.18 %
1.00 lb Roasted Barley (300.0 SRM) Grain 9.09 %
0.50 lb Acid Malt (3.0 SRM) Grain 4.55 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4.55 %
0.75 oz Magnum [16.40 %] (60 min) Hops 38.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.21 % Actual Alcohol by Vol: 6.39 %
Bitterness: 38.9 IBU Calories: 235 cal/pint
Est Color: 27.8 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 11.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 29.00 qt of water at 159.7 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

3/10 – Brew day went smoothly and I hit my volumes and OG dead on. I usually brew a stout to be ready for St. Patty’s day but this beer should be ready mid-April.