Empire IPA #2

Posted: February 25, 2013 in Uncategorized
Empire IPA #2
American IPA

Type: All Grain Date: 2/24/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 6.20 gal Asst Brewer:
Boil Time: 90 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb PNW Malt (3.0 SRM) Grain 43.48 %
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 43.48 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 8.70 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
2.00 oz Centennial [9.00 %] (90 min) (First Wort Hop) Hops 65.8 IBU
1.00 oz Cascade [6.80 %] (Dry Hop 14 days) Hops
1.00 oz Centennial [9.00 %] (Dry Hop 14 days) Hops
1.00 oz Cascade [6.80 %] (20 min) Hops 12.8 IBU
1.00 oz Cascade [6.80 %] (10 min) Hops 7.7 IBU
1.00 oz Cascade [6.80 %] (0 min) Hops

Beer Profile

Est Original Gravity: 1.059 SG Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.67 % Actual Alcohol by Vol: 6.13 %
Bitterness: 86.3 IBU Calories: 279 cal/pint
Est Color: 10.5 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 11.50 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, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 33.00 qt of water at 159.2 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

2/24 – Brew day went well and ended about 2 quarts over-volume and 3 points over my OG netting me a brewhouse efficiency of 81.4%. This is the first time I have achieved an efficiency of above 80% on my no-sparge rig, which makes me a happy camper. I opted for a 90 min boil since 43% of my grain bill was pilsner malt. I forgot to start my timer after the boil commenced but am pretty sure my timing for my 2nd hop addition at 20 min was close to on-time.
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2013 Below Zero Barleywine

Posted: February 25, 2013 in Uncategorized
2013 Below Zero Barleywine
American Barleywine

Type: All Grain Date: 2/9/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 6.20 gal Asst Brewer:
Boil Time: 90 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 55.56 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 16.67 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5.56 %
0.50 lb Amber Malt (22.0 SRM) Grain 2.78 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.78 %
2.00 oz Centennial [9.00 %] (90 min) (First Wort Hop) Hops 52.0 IBU
2.00 oz Cascade [6.80 %] (30 min) Hops 25.7 IBU
2.00 oz Cascade [6.80 %] (10 min) Hops 12.1 IBU
2.00 oz Cascade [6.80 %] (0 min) Hops
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Oak Chips soaked in Whiskey (Secondary 7.0 days) Misc
1.00 lb Corn Sugar (Dextrose) – Add 1/2# ea. 2 and 4 days into fermentation (0.0 SRM) Sugar 5.56 %
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.099 SG Measured Original Gravity: 1.091 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.95 % Actual Alcohol by Vol: 8.92 %
Bitterness: 89.8 IBU Calories: 424 cal/pint
Est Color: 13.7 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 17.00 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, Light Body
Step Time Name Description Step Temp
120 min Saccharification Add 34.00 qt of water at 157.1 F 150.0 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 push the limits of the EBC no-sparge brew rig with a big barelywine. First time I have brewed a barleywine in 2 years and that was on a DITCHES brew rig. I plan to toss some oak chips soaked in Makers Mark into the secondary about 10 days before racking to serving keg. Will age this batch out until early November 2013 and plan to have it on tap by Thanksgiving 2013.

2/10 – I ran into a few minor issues with the brew day today, which I fully expected seeing as how I was pushing my system to the limit in terms of mash tun capacity and no-sparge efficiency. After mashing in I forgot to switch my silicone tubing to the mash tun outlet to recirculate and instead put another 2-3 quarts of water into the MLT, resulting in a major overflow. This alone probable hurt my efficiency. This was by far the longest brew day I have had on the EBC brew rig with a 120 min mash and 90 min boil. I was approx. 2 quarts over volume and ended with an OG of 1.082, netting me a brew house efficiency of 71%. This confirms to me that with a long mash time and constant recirculation that this system is capable of some bigger beers. I will be adding 1/2 lb. of corn sugar at 2 and 4 days into fermentation to boost the ABV and keep the yeasties happy.

Brutus’ Bitter

Posted: January 27, 2013 in Uncategorized
Brutus’ Bitter
Extra Special/Strong Bitter (English Pale Ale)

Type: All Grain Date: 1/26/2013
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 Munich Malt (9.0 SRM) Grain 18.18 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 9.09 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.55 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 4.55 %
1.25 oz Centennial [9.00 %] (60 min) Hops 34.6 IBU
1.00 oz Goldings, East Kent [4.50 %] (10 min) Hops 5.0 IBU
1.00 oz Goldings, East Kent [4.50 %] (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: 1.057 SG Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.25 % Actual Alcohol by Vol: 5.61 %
Bitterness: 39.6 IBU Calories: 271 cal/pint
Est Color: 13.2 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: 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

1/27 – Brew day went well and I hit my volumes dead on and was above my anticipated OG of 1.057 by 3 points, netting me a 73% brewhouse efficiency. I forgot to start my boil timer after my first hop additon so had to estimate how long the boil had been going but that was my only real hiccup today. Should be a tasty, malty ale!

Roxie’s Red

Posted: January 2, 2013 in Uncategorized
Roxie’s Red
Irish Red Ale

Type: All Grain Date: 1/1/2013
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
4.00 lb Munich Malt (9.0 SRM) Grain 35.56 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 35.56 %
1.00 lb Vienna Malt (3.5 SRM) Grain 8.89 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.89 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4.44 %
0.25 lb Amber Malt (22.0 SRM) Grain 2.22 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.22 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.22 %
1.00 oz Fuggles [5.10 %] (60 min) Hops 17.4 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 9.3 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.65 % Actual Alcohol by Vol: 6.91 %
Bitterness: 26.7 IBU Calories: 254 cal/pint
Est Color: 15.0 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 11.25 lb
Sparge Water: 0.03 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, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 29.00 qt of water at 161.9 F 156.0 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

1/1/13 – Happy New Years! Today was by far the coldest brew day I have had for a while. I think the high today in Bend was 25 degrees and it was 16 degrees when I started brewing. This made it a little difficult to be dead-on my mash temp of 156 degrees, but I was able to stay within 1-2 degrees for the entire 60 min mash. Otherwise the brew day went very smoothly and I hit my anticipated OG and volume dead-on. WIth 8 different malts used in this brew it should be a smooth and tasty winter warmer. My brew partner Roxie was a big help today in cleaning up spilled wort and spent grains.

First Chair Pale Ale

Posted: December 6, 2012 in Uncategorized
First Chair Pale Ale
American IPA

Type: All Grain Date: 12/2/2012
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 56.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 16.00 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 16.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4.00 %
1.00 oz Cascade [6.80 %] (Dry Hop 14 days) Hops
1.50 oz Centennial [9.00 %] (60 min) (First Wort Hop) Hops 43.5 IBU
1.00 oz Cascade [6.80 %] (20 min) Hops 12.1 IBU
1.00 oz Cascade [6.80 %] (10 min) Hops 7.2 IBU
1.00 oz Cascade [6.80 %] (0 min) Hops
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: 1.063 SG Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.31 % Actual Alcohol by Vol: 6.13 %
Bitterness: 62.8 IBU Calories: 279 cal/pint
Est Color: 11.2 SRM Color:

Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 12.50 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 158.8 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
12/2 – Brew day went relatively smoothly today. I increased my mash volume to compensate for the volume loss of the hops in the BK. I overshot this a bit and ended up about 2-3 quarts over volume, resulting in a slightly lower than anticipated OG of 1.062. This batch used hops exclusively from Tumalo Hops Company outside of Bend. Should be grain to glass in about 30 days.

1/27 – I had this beer on tap for a week but it had a weird off taste I couldn’t quite put my finger on. Anyways, I pulled out the dry hop addition and let it sit at room temp for 8 days before tossing it back in the keezer. We will see how it turns out. This should have been a pretty hoppy IPA but tastes more like a Pale Ale (I’ve changed the name accordingly). I’m not so sure that Tumalo Hops Company is dead on on their AA%.

EBC Drunkelweizen

Posted: December 1, 2012 in Uncategorized
EBC Drunkelweizen
Dunkelweizen

Type: All Grain Date: 11/25/2012
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
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 45.45 %
2.00 lb Munich Malt (9.0 SRM) Grain 18.18 %
2.00 lb PNW Malt (3.0 SRM) Grain 18.18 %
0.50 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.55 %
0.25 lb Chocolate Wheat Malt (400.0 SRM) Grain 2.27 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.27 %
1.00 oz Spalter [3.50 %] (60 min) Hops 12.4 IBU
1.00 oz Spalter [3.50 %] (10 min) Hops 4.5 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: 1.053 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.22 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.9 IBU Calories: 43 cal/pint
Est Color: 18.8 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: 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
11/25 – With the weather getting cool a tasty dunkelweizen sounded tasty so I threw together a quick recipe which is similar to the Slam Dunkelweizen I brewed last year but with a few tweaks. Brew day went well and I was landed dead on my OG at 1.053. I was a couple of quarts over volume as I had less boil off than I anticipated given the cooler weather.

11/26 – Crazy 3068! The fermenter is aggressively bubbling away.

Festivus Ale

Posted: November 5, 2012 in Uncategorized
Festivus Ale #2
Christmas/Winter Specialty Spice Beer

Type: All Grain Date: 10/21/2012
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
11.00 lb PNW Malt (3.0 SRM) Grain 77.19 %
2.00 lb Munich Malt (9.0 SRM) Grain 14.04 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3.51 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.75 %
0.25 lb Honey Malt (25.0 SRM) Grain 1.75 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.75 %
0.50 oz Columbus (Tomahawk) [15.20 %] (60 min) Hops 20.8 IBU
1.00 oz Tettnang [4.20 %] (10 min) Hops 4.2 IBU
0.25 tsp Allspice (Boil 5.0 min) Misc
0.25 tsp Ginger (Boil 5.0 min) Misc
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Nutmeg (Boil 5.0 min) Misc
1.00 items Cinnamon Stick (Boil 5.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.072 SG Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.08 % Actual Alcohol by Vol: 6.93 %
Bitterness: 25.0 IBU Calories: 334 cal/pint
Est Color: 20.0 SRM Color:

Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 14.25 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 31.00 qt of water at 160.9 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
11/4 – Brew day went relatively smoothly today considering I hadn’t brewed for almost a month. This was also the first time I brewed on my new Bayou Classic SQ14 propane burner after my other burner crapped out on me. This bad boy boasts 55,000 BTUs and helped me to speed up the brew day a bit. After mashing in my temps were low (around 150 degrees F) and it took me about 10 minutes of recirculating to bring them up to 154 degrees F. Otherwise I hit my target OG and volume dead on. I might throw some of this in my portable kegerator for Christmas!