Bayou Beer

All about beer brewing and drinking in South Louisiana.

First 2.5 Gallon Batches – Bock & Munich Dunkel

November 14th, 2012

I’ve recently figured out that my small bar refrigerator at the lowest setting will hold 2 – 3 gallon better bottles and will keep their temperature at about 44 degrees Fahrenheit. So now it’s time to start brewing some lagers! Both of these guys are either direct copies or very near copies of Jamil’s Brewing Classic Styles recipes. Here’s hoping the new 2.5 gallon kettle and mash tun scenario works out!

Brew day was November 21, 2012

Everything went very well. It was much easier working stovetop in the kitchen rather than working outside. The small batches went almost exactly as planned. The Munich Dunkel finished at around 1.059 and slightly low in volume. I decided to leave it rather than dilute it. The bock finished at 1.069ish. PH, Mash Temperature, cooling and boil all were fine. I pitched the Dunkel after a few hours in the refrigerator and waited until morning to pitch the bock. I pitched an active 1 liter starter in the bock. I think these two beers will end up great.

I don’t have the recipes up here at the moment. I used my new Brew Tablet software on this particular round of brewing. Due to not having a “recipe export” feature completed yet I’m not able to post them here yet. However I will be getting that done in the next month so I can continue posting the recipes I use here.

Notes From Bock Recipe:

Single infusion mash at 155F. Mash with 10 quarts of acidified prepared water. Sparge with 8 quarts of acidified water. Water Salts Used: 1.4 grams of chalk, 0.25 grams Gypsum, .5 grams calcium chloride. 1 ml of lactic acid on the mash and 1 ml lactic acid on the sparge should adjust the ph. This is an adaptation of a Munich water profile.

Notes From Dunkel Recipe:

Mash at 154F single infusion. 8 quarts of acidified mash water needed. 6 quarts of acidified sparge water needed. Treat 10 quarts of mash water and 8 quarts of sparge water to be safe on amounts. Water Salts Used: 1.4 grams of chalk, 0.25 grams Gypsum, .5 grams calcium chloride. .8 ml of lactic acid on the mash and .8 ml lactic acid on the sparge should adjust the ph. This is an adaptation of a Munich water profile.

Notes at Fermentation after 10 days of fermentation.:

The beer seemed to take off immediately but it was slow at first. There was immediate krausening and it was obvious activity was happening. After 6 days I took a reading and it was about 30% done. At 10 days there’s a lot of movement in the fermenter. The yeast is doing very well now. Interesting enough the WLP833 yeast is rocking despite being below it’s optimum temperature. The liquid temperature is in the mid 40’s. I decided to try this from what I heard from the head brewer at Karbach who spoke at the Dixie Cup. The bock tastes nice so at this point I think it’s a good suggestion.

Notes at Fermentation after 14 days of fermentation:

The dunkel is at 1.013 and appears completely done fermenting and the bock is at 1.018 with some yeast still left in suspension. Both are at desired terminal gravity and taste great so I’m dropping the temperature on them to cold crash. So far pretty darn good on first attempt in this new brewing configuration.

Tasting Notes on Dunkel at 32 days

The nose is right on as it smells like cocoa, fudge type character. The taste is good but at first astringent. A light astringency but it’s indeed there. I believe it should age out after 1 month of lagering.

Tasting Notes on Dunkel and Bock at 42 Days

I just got around to racking the bock to a keg and was a little worried about it. However it looks beautiful and tastes absolutely wonderful even flat. I hope not a thing changes! The astringency in the dunkel is gone and it tastes like German bakers chocolate to me. Zero head retention though. Both should be very good beers.

2.5 Gallon Brewery Near Completion

November 12th, 2012

I’ve recently schemed and built a 2.5 gallon brewing setup which I find advantageous for a number of reasons.

I have a bar refrigerator which can hold a pair of 3 gallon better bottles. The 3 gallon better bottles are fantastic in their square shape which allows optimal use of refrigerators and chest freezers for fermentation chambers. Better bottle should make every offering in square for this sake.
This same refrigerator will sit with an ambient temperature 42 degrees on it’s lowest setting. If I wrap the better bottle with a towel the water will remain at about 45 degrees.
I love bocks. I can brew some nice lagers at this temperature and not tie up my primary fermentation chamber for extra time when I want to brew lagers.
Small batch brewing allows me to experiment without having too much extra beer if it’s a failure.
Smaller batches are cheaper.
I can brew small batches on the kitchen stove. The wife hates this but I can work with that.
I intend on bottling most of these small batches rather than kegging. I’m targeting competition brewing and big beer brewing with this system.

The great thing is most of my original brewing system comes in to play including some of the smaller gear I purchased before I built my current keggle system. About $125 to construct the new parts although I’m sure it could be done for $75 by a more handy brewer than myself.

5 gallon kettle
Wife’s 3.5 gallon stock pot which conveniently holds the small copper wort chiller I purchased with my first system but later upgraded to a larger one.
before mentioned small copper wort chiller with about a 9″ diameter.
Purchased a 5 gallon Igloo cooler and the parts to build another bulkhead & manifold. This was the most expensive part of this scheme costing me about $75.
A pair of 3 gallon better bottles that fit perfectly side by side in my small freezer. The size of these better bottles are 7.5″ x 7.5″ x 19.3″. These things are perfect for this or for a 5 gallon brewer who wants to split the batch in to two bottles for space economy. $21 a piece.

At this point I have to pick up a couple of parts from the hardware store to finish this deal but it’s going to be great. Already have some bock and maibock planned out for the first run!

Beer Brewing Competition Results

October 29th, 2012

I recently submitted my beers to my first ever competitions which had some pretty different results. I got dinged more by Robert’s Cove and my beers were praised more by the Dixie Cup. I got my results from the Robert’s Cove competition back about 3 weeks before the Dixie Cup results and was a little upset at the results thinking I may have some serious process problems. I listened to a Brew Strong episode on competitions where Jamil Zainasheff mentioned not to sweat results of a single competition much due to how results could be very different from competition to competition but look for patterns. I felt a little better at that point and felt a lot better when I got my results back from Dixie Cup which included a medal for my stout and a second round showing for my Maibock.

So here’s how the results were different:

1. My Maibock which I thought was excellent received a heartbreaking 26/28 at Roberts Cove with them dinging it for characteristics I thought should be there. Dixie Cup scored it 37/39 and it made it to the second round. DC identified the flaw I feared; it was somewhat too bitter/astringent due to excess boil off to get the right gravity. RC judges marked it lifeless, significant flaws and not to style which had me very skeptical being the German example I found at Calandros tasted very much like my beer in a side by side taste.

2. The English Sweet Stout which won a second place medal was a style I had never tasted before. (It’s why I brewed it) I thought it was a pretty decent easy drinking beer but wasn’t expecting anything out of it. It’s the only brew submitted which my brew notes mention as “Everything was spot on”. 44/41 at Dixie Cup and 35/31 at Robert’s Cove. Roberts Cove had me scratching my head after their comments because they noted I should add more sweetness for creaminess. Perhaps they were thinking oatmeal stout?

3. The Centennial IPA was why many of you have heard me saying “I guess I don’t know what diacetyl is”. RC gave it 33/31 and complained very much about diacetyl recommending I let it sit longer on the yeast. I let it sit longer than necessary on the yeast due to having to wait until the weekend to transfer it so I was very confused. If anything I worried the Safale 05 would do too much damage. The Dixie Cup judges scored it 35/35, didn’t mention diacetyl and noted it needed more malt. I missed OG by a .006 on that beer so I agree with that. A knowledgeable club member mentioned it tasted a “hint of butterscotch” so I tend to think Roberts Cove had something with the diacetyl but they made too big a deal about it due to no comments at Dixie Cup.

4. The porter I only submitted to Dixie Cup. It got dinged on astringency but still scored 34/33. It was noted I should add less black malt which I agree with. It was too astringent. It got hammered for that quality in our club competition as well.

All in all I’m very happy with the first round of competition I entered. I think it holds true from the Brew Strong episode that if you want to draw real conclusions from competitions you’ve got to enter several. I feel like just two competitions weren’t enough although two of my Dixie Cup entries were entered by the recent “National Homebrewer of the Year” Mark Schoppe which I thought was very neat to see.

Won a Medal at Dixie Cup

October 23rd, 2012

So I submitted four beers that I bottled and one of them placed second in oatmeal and sweet stouts category at the Dixie Cup homebrew competition in Houston Texas. Being that it was the only the second brewing competition I’d ever entered I wasn’t expecting much. There are so many people in Baton Rouge who get to brew more than I do and this competition was much larger than that. I’m very happy with it and feel like I’d really like to brew for the sake of competitions when I’m not brewing beers to fill the taps at home. The only problems are space, time and money!

All this has me scheming about small batch brewing at around two gallons. It’d allow me to brew more often and produce a wider variety of beers with the amount of space I have. It solves several logistical problems I have such as storage of finished beer and not having to bottle so damn much when the kegs are still fun. (2 gallons gets Plus even a good beer at five gallons takes a while to float being that I don’t throw many parties. A little research has me thinking if I can construct a small three gallon mash tun and purchase two three gallon carboys then I’m in business! I have everything else I need including sensitive scale equipment, bottling equipment and refractometer. I can switch gears between the small batch bottle brewing and brewing for the kegs and events our club participates in. Less ingredients means less cost. Sounds like fun!

Regardless of what I do I am thinking I want to submit at least a dozen beers to Dixie Cup next year. Two of the four I submitted this year I didn’t care for so I think I have an easy road to improvement.

English IPA Cask Ale

October 2nd, 2012

The Original Plan

So I purchased what’s called a “pin keg” from Geemacher which is a company providing kegs to the brewing industry and individuals. A “pin” is not a pinlock keg. A pin is a 5.4 gallon version of a firkin. A firkin is a keg for cask conditioned beer or “real ale”. I’ve wanted one since I first took interest in brewing beer so I broke down and purchased one. Geemacher took my order online and delivered the keg via mail lightning fast. I was very happy to see this new stainless steel bundle of joy.

So what to brew? Many people gave me ideas but I decided to go English IPA. Hard to screw up, very smooth, Earthy and just lovely. I know in the USA we don’t get the best versions of the English IPA due to export taxes so I decided to try a version of Jamil’s English IPA. I’m very excited about it. The hop schedule will be somewhat different but I think it’ll be good.

How it Went:

I modified how I did sparging for this beer. I’ve had low efficiency on my last 6 or so beers and the competition results and friend’s reviews suggested astringency. Based on what I could research oversparging was what I suspected. I realized that the “rule” I’d read in some book that the water level should be kept above the grain in the mash tun was probably misinterpreted. I’d basically been taking one quart out, pour a quart in type of thing after the mash got below the grain level. I decided instead to focus on how many quarts I put in minus absorption to dictate how much sparge water I would use. It resulted in MUCH higher efficiency and hopefully will mitigate my astringency issue. We shall see. Mash temperature was right on. My OG after boil was spot on at 1.064. I actually had to dilute pre-boil in order to get to the appropriate pre-boil OG. I also made sure to keep the sparge water temperature under 168 . Also the below is wrong. I used 1 teaspoon of gypsum and 3/4 teaspoon calcium chloride in 7 gallons mash water for the 18 pounds of grain. I didn’t use any wheat malt as I had none. The efficiency was extremely high and I had to abandon the run off at 6.5 gallons of water and add a gallon to get the appropriate pre-boil gravity albeit with a somewhat higher pre-boil volume. Fermentation took off like a champ and needed a blow off tube in less than 24 hours.

Update After Week 1 of Fermentation:

Removed the blow off tube and took a sample. The gravity is about 1.025 and it tastes pretty nice. Earthy and no sharp tastes at all. It’s still got a lot of yeast in the beer and fermenting nicely. Hopefully move it to secondary in a few days then dry hop with 2 ounces of East Kent Goldings pellets and 1 ounce of Bramling Cross pellets. I’ve never used the Bramling Cross but am hoping for some of that black currant flavor it’s known for.

Update After 1 Week 3 days of Fermentation

The beer has fermented down to about 1.015 and much of the yeast has cleared out. It tastes quite nice at this point and I’m thinking I’ll be happy with it. I’ll move it to secondary tomorrow and dry hop with 2oz of EKG and 1oz of Bramling Cross

Update After 1 Week 4 days of Fermentation

Beer transferred to secondary and dry hopped. Planning on moving it to the cask in a week and carbonating. the hop smell wasn’t really there so I’m hoping the dry hop will fix that!

Update After 2 Weeks 3 days of Fermentation / Dry Hop

Beer transferred to my pin(mini firkin) keg with 1/2 cup of cane sugar diluted in 1 cup of water. It tastes very Earthy after dry hop with tobacco notes and some sort of dried fruit notes.(not sure what black currant tastes like but I’m hoping that’s what it is) Got it all sealed up and sitting in my wife’s craft room much to her displeasure! I didn’t quite fill the thing to the top as I ran out of beer but I’m pretty sure it’s 95% full. Going to let it sit and carbonate hoping to try it out November 10-11.

Name: Cask English Ale
Description: pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F.
Post Boil Volume: 7.00
Pre Boil Volume: 6.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.062
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 6.150
Users Targeted ABV%: 6.500
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 66
Likely Original Gravity at 7.00 Based on Grains and Efficiency: @ 66% = 447 GU = 1.064

Grain: Biscuit Malt qty:0.75
Grain: Caramel/Crystal Malt – 40L qty:0.75
Grain: Caramel/Crystal Malt -120L qty:0.5
Grain: Pale Malt, Maris Otter qty:16

Hop : Pilgrim qty:1 at:60 mins. AA=11.50
Hop : Challenger qty:1 at:45 mins. AA=7.50
Hop : Challenger qty:1 at:20 mins. AA=7.50
Hop : Goldings, East Kent qty:1 at:10 mins. AA=5.00
Hop : Goldings, East Kent qty:1 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:2 at:0 mins. AA=5.00
Hop : Bramling Cross qty:0 at:0 mins. AA=6.00

Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0

Style Name: English IPA (India Pale Ale(IPA))
Cask English Ale Pocket Brewer XML Code»

Cask English Ale BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.062</OriginalGravity>
<OriginalGravityImportExport>1.062</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>7</BatchSize>
<BatchSizeImportExport>7</BatchSizeImportExport>
<BoilVolumeSize>6</BoilVolumeSize>
<BoilVolumeSizeImportExport>6</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>6.5</TargetABV>
<BrewHouseEfficiency>66</BrewHouseEfficiency>
<Name>Cask English Ale</Name>
<Style />
<Description>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </Description>
<StyleIdExact>14A</StyleIdExact>
<StyleIdGeneral>14</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>11.50</Alpha>
<AlphaText>11.50</AlphaText>
<TinsethIBUS>26</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Pilgrim</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>15</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Variant of Northern Brewers heritage</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>7.50</Alpha>
<AlphaText>7.50</AlphaText>
<TinsethIBUS>10</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>20</TimeInMinutes>
<TimeInMinutesText>20</TimeInMinutesText>
<Name>Challenger</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>4</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>0</QuantityIO>
<Quantity>0</Quantity>
<QuantityText>0</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Biscuit Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 40L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>16</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>16</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e80e170-062b-4859-aeb9-ca55af78ce5d</Id>
<BrewHouse>
<Efficiency>66</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Cask English Ale</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>pre boil og shoukd be around 1.054. cask conditioning to be done with 2 oz dry hop. ferment at 68F and serve about 50F. </NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>26.4968</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>22.7115</BOIL_SIZE>
<EFFICIENCY>66</EFFICIENCY>
<FG>1.015</FG>
<OG>1.062</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Pilgrim</NAME>
<VERSION>1</VERSION>
<ALPHA>11.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>New variety from Wye College in 2001. High Selinene content.</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Challenger</NAME>
<VERSION>1</VERSION>
<ALPHA>7.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>Variant of Northern Brewers heritage</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Biscuit Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>23.0</COLOR>
<ORIGIN>Belgian</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>6.0</DISASTATIC_POWER>
<PROTEIN>10.50</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 40L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>7.2575</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>3.00</MOISTURE>
<DISASTATIC_POWER>120.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.038</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>English IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.050</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>60</IBU_MAX>
<COLOR_MIN>8.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>5.0</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES>A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term “IPA” is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
</STYLE>
</RECIPE>

Homemade German Beer Pretzels

October 1st, 2012

The only thing that’s beer about them is they’re incredibly good with beer.(also there’s a little beer in the cheese sauce) These were made by some Brasseurs members; they are fantastic.

How to Make the Pretzels:

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12

Ingredients Dough

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* just short of 1/2 cup sugar
* 1 1/2 teaspoons salt
* 1/4 cup butter

before baking
* Boil 2/3 cup baking soda
* 10 cups hot water
* Drop in one at a time 30 sec each

* kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C).

4. When risen, turn dough out onto a lightly oiled surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the lightly oiled sheet pan.

Boil 10 cups of water with 2/3 cup of baking soda.

Once all of the dough is all shaped, place the pretzels into the boiling soda water, 1 by 1, for 30 seconds. Remove them from the water using a slotted spoon. Return to the oiled sheet pan

Sprinkle with kosher salt.

5. Bake until dark golden brown in color, approximately 12 to 14 minutes. I spun the pan at 7 minutes to bake evenly. Transfer to a cooling rack for at least 5 minutes

Cheese Sauce For Dipping:

3 tsp flour and make a roux. Add in 1.5 cups milk to make a bechamel sauce. cook to it’s thick. Add about 3 cups of grated cheddar cheese. Add cheese off the fire. I didn’t do that and the curds separated and that’s what made it a bit grainy. I also added a 1/4 cup of heffeweizen beer to thin a bit.

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12

Ingredients Dough

before baking
* Boil 2/3 cup baking soda
* 10 cups hot water
* Drop in one at a time 30 sec each

* kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

3. Preheat oven to 450 degrees F (230 degrees C).

Boil 10 cups of water with 2/3 cup of baking soda.

Once all of the dough is all shaped, place the pretzels into the boiling soda water, 1 by 1, for 30 seconds. Remove them from the water using a slotted spoon. Return to the oiled sheet pan

Sprinkle with kosher salt.

5. Bake until dark golden brown in color, approximately 12 to 14 minutes. I spun the pan at 7 minutes to bake evenly. Transfer to a cooling rack for at least 5 minutes

The Cove – Baton Rouge Beer Bars

August 18th, 2012

If you come to Baton Rouge and you’re looking for the best craft beer, the best alcohol selection and simply everything alcohol then you have to visit The Cove. Brasseurs a la Maison home brewing club holds their monthly meeting at The Cove. It’s a hard to find bar that’s somewhat hidden in a shopping center on Corporate Boulevard. From the parking lot you’d swear you’re about to walk in to a small bar with 15 stools and a pool table. When you walk in there’s a counter with some retail items that can somewhat confuse the first time you walk in. You’re usually greeted by a well dressed person waiting at the counter One friend commented that it very much resembles an old school speak easy and I think that’s the intention.

Upon venturing in you realize you’ve walked in to the mecca of alcohol in Baton Rouge. To the right is a draft beer bar with 50+ taps that are going to be expanded to about 100 taps. They carry all the Louisiana craft brews and lots of beers you can find no place else. Down the hall you walk in to a very long bar area with a huge bar. There are more whiskeys, more scotches, more bottled beers, wine, mixers and more alcohol than I’ve ever seen in any place let alone Baton Rouge. They’ve recently added a new bar who’s entire focus it traditional cocktails and it is simply amazing. There are jars, mixers, bottles and things that made me think of some sort of an apothecary. It’s truly impressive and as if the owner is as much a collector of these things as he is a businessman.

Everyone I’ve ever brought to this place has been in jaw dropping awe at what’s there that they never knew about. If you’re looking for the ideal place for true enjoyment of the world of alcohol this is it.

Carbonation Calculators in Most Brewing Software

August 15th, 2012

And by most I mean mine, Beersmith and a couple of others. If you’re going to trust calculators for forced CO2 carbonation you’d better have a darn good refrigerator without fluctuating temperatures. I’ve been struggling with beer coming out under-carbonated especially when bottling using my Blichmann beer gun to counter pressure fill. It’s not the beer gun’s fault it’s jut that some carbonation is lost and the carbonation calculations aren’t correct.

My refrigerator sits in my garage in South Louisiana. Usually the only time I am working with my refrigerator is in the evening time when the temperature has dropped 20 degrees or better. At that point it reads the temperature I expect however the beer always comes out under-carbonated.

My solution has been to carbonate to taste and then let it go a little more thanks to the suggestions of some of my brew club members. It’s funny because prior to my buying a beer gun I used to do just that. However I was trying to get it “perfect” and the end result was badly carbonated beer. Just another example of K.I.S.S. which is a very real thing in home beer brewing.

End of rant!

German Yeast Starters Pitched

August 1st, 2012

Pitched WLP820 Oktoberfest yeast in the pitcher and WLP838 Southern German Lager Yeast in the growler to brew this Sunday.

Brasseurs Single Hop IPA – AKA Project Nathan

July 26th, 2012

Here is the link to the orignal document.

Brasseurs a la Maison are conducting a single hop experiment where we’re brewing the same malt profile, same yeast and different hop.

How It Went Down:

Heat advisory today! Brewing in the middle of the day in July is damn near suicidal. So I think I miscalculated strike temperature because I hit around 152F. Added a little room temp water after about 10 minutes and went under 150. It probably evens out.(we’ll see how it tastes) The boil went fine but after 60 minutes gravity was only at 1.060 which I decided to keep whether than try to boil off more. Cooled down and pitched to ferment at 68F.

The Original Plan:

Name: Single Hop American IPA – Project Nathan
Description: Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.063
Desired Final Gravity: 1.01
Calculated Likely ABV% Based on Specified Gravities: 6.970
Users Targeted ABV%: 7.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 70
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 70% = 377 GU = 1.063

Grain: Pale Malt (2 Row) US qty:14
Grain: Caramel/Crystal Malt – 20L qty:1

Hop : Centennial qty:2 at:60 mins. AA=10.00
Hop : Centennial qty:1 at:10 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Centennial qty:2 at:0 mins. AA=10.00

Yeast: SafAle English Ale qty:1 Max temp: 70.0 Min temp: 64.0

Style Name: ()
Single Hop American IPA - Project Nathan Pocket Brewer XML Code»

Single Hop American IPA - Project Nathan BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.063</OriginalGravity>
<OriginalGravityImportExport>1.063</OriginalGravityImportExport>
<FinalGravityImportExport>1.01</FinalGravityImportExport>
<FinalGravity>1.01</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>7</TargetABV>
<BrewHouseEfficiency>70</BrewHouseEfficiency>
<Name>Single Hop American IPA – Project Nathan</Name>
<Style />
<Description>Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride.</Description>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>SafAle English Ale</Name>
<ProductID>S-04</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>51</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>9</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>14</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<Quantity>14</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>f6ed1572-ebfc-4de5-a5ae-2cd3833eabf4</Id>
<BrewHouse>
<Efficiency>70</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Single Hop American IPA – Project Nathan</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>70</EFFICIENCY>
<FG>1.01</FG>
<OG>1.063</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>6.3503</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>SafAle English Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Dry</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>DCL Yeast</LABORATORY>
<PRODUCT_ID>S-04</PRODUCT_ID>
<MIN_TEMPERATURE>64.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>73.00</ATTENUATION>
<NOTES>Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales.</NOTES>
<BEST_FOR>Great general purpose ale yeast.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<STYLE_LETTER />
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<OG_MIN>0</OG_MIN>
<OG_MAX>0</OG_MAX>
<FG_MIN>0</FG_MIN>
<FG_MAX>0</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>0</COLOR_MIN>
<COLOR_MAX>0</COLOR_MAX>
<ABV_MIN>0</ABV_MIN>
<ABV_MAX>0</ABV_MAX>
</STYLE>
</RECIPE>

All about beer brewing and drinking in South Louisiana.

Buttery Soft Pretzels adapted from internet and Alton Brown recipes makes 12

Buttery Soft Pretzels
adapted from internet and Alton Brown recipes
makes 12