Bayou Beer

All about beer brewing and drinking in South Louisiana.

Brew Equipment Effects On Process

July 9th, 2012

As I previously mentioned on my first strong bitter brewing attempt even the smallest change to your brewing process can have a big effect on the beer in question. For me it occurred when I changed a brewing pot in my typical process. I would typically use a keggle for mash water but this time I used a brew pot which I picked up at a brewing contest in a raffle. Well it was much thinner and apparently lost heat very fast and as a result I missed mash temperature. The temperature settled around 144F and I wanted 152F. I quickly calculated and added water I had left but it still didn’t hit 150F. End result was probably not enough Alpha Amylase activity and too much Beta Amylase because the strong bitter seems a little thin at the end of fermentation.

The point is that something as small as using a different pot leads to unexpected variables in process. Carefully evaluate everything you use or leave out on brew day. I’ll be going back to using my other keggle for water.

This experience also identified where my equipment lacks by brewing back to back batches and will drive my next purchase. Here’s the things I’m acquiring next as a result:

Another propane tank and gas line. I own two burners but typically don’t need them both. However on this particular day I was brewing two beers and my burner was being used to boil the first batch of beer while mashing the second. I couldn’t use it to quickly heat backup water after missing the mash temp. The stove didn’t do it fast enough to get the temperature up to 150F+ before most of the conversion had completed.
A couple of Blichmann brewmometer(thermometers) for my two kettles. Currently I have this one thermometer that I dip and measure with. It takes too much time and hurts my ability to react quickly while brewing. I’ll also install a couple of waterproof thermometers through the wall of my cooler mash tun and stop them using brew stoppers as described on a Home Brew Talk post I read.

ESB Brewed June 29

June 28th, 2012

Here’s the brew for June 29. The yeast is WLP005 British Ale unlike what is listed in the BeerXML below. 75% Baton Rouge water 25% distilled with 1 teaspoon chalk, 1/2 teaspoon gypsum, 1/4 teaspoon Epson salt and 1/3 teaspoon calcium chloride. 1 teaspoon of Irish Moss rehydrated. Yeast will be Burton Ale WLP023. the last 1/4 ounce hop addition will be a dry hop to secondary with leaf hops at 7% AA. The 1.25 addition will be .75 leaf hop at 7%AA and the other .5 pellet hops at 5%

How it actually went:

No big surprises but one big screw up on hitting mash temperature. I came in at around 148F on Mash which might cause mouthfeel to suffer. I used a new pot for sparge water that seemed to lose a lot of heat. I learned a new lesson today in don’t change even something as harmless looking as a pot for holding water. As a result my gravity was low in a 1.050 which is still to style just not to plan. I also believe I may have brewed this with .125 pounds of carafa instead of .25 but can’t remember what I measured. Will have to brew it again at .125 if it came out too dark.

Follow Up On Transfer To Secondary:

For the first time ever I got to learn about the effects of accidentally exposing the beer to oxygen after fermentation. When attempting to transfer the beer to secondary the siphon was clogged due to the leaf hops I was trying out. Well when I restarted the siphon I shot a huge bubble of oxygen to the bottom of my secondary and bubbles came out everywhere. At Gulf Brew a couple of the brewers from Mystic Krewe Of Brew came over and quickly identified that problem and I remembered it was in my notes. So I am updating the website for that one! One mistake I won’t make again and if I do I am not serving the beer!

Name: Esb. experiment
Description: 68F ferment until done. yeast is wlp005
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.056
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 5.780
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 314 GU = 1.052

Grain: Pale Malt (2 Row) UK qty:12
Grain: Caramel/Crystal Malt – 20L qty:0.25
Grain: Caramel/Crystal Malt -120L qty:0.25
Grain: Caramel/Crystal Malt – 80L qty:0.125
Grain: Carafa II qty:0.25

Hop : Goldings, East Kent qty:3.5 at:60 mins. AA=5.00
Hop : Goldings, East Kent qty:1.25 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:0.25 at:0 mins. AA=5.00

Yeast: British Ale qty:2 Max temp: 74.0 Min temp: 67.0

Style Name: Extra Special/Strong Bitter (English Pale Ale) (English Pale Ale)
Esb. experiment Pocket Brewer XML Code»

Esb. experiment BeerXML Code»

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<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.056</OriginalGravity>
<OriginalGravityImportExport>1.056</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Esb. experiment</Name>
<Style />
<Description>68F ferment until done. yeast is wlp005</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>British Ale</Name>
<ProductID>WLP005</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>3.5</QuantityIO>
<Quantity>3.5</Quantity>
<QuantityText>3.5</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>48</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</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>1.25</QuantityIO>
<Quantity>1.25</Quantity>
<QuantityText>1.25</QuantityText>
<Alpha>7</Alpha>
<AlphaText>7</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>0.25</QuantityIO>
<Quantity>0.25</Quantity>
<QuantityText>0.25</QuantityText>
<Alpha>7</Alpha>
<AlphaText>7</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>12</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>12</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.125</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.125</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 80L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.032</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Carafa II</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>46d54b8b-eaae-4fbb-a27f-cffc29e56aeb</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Esb. experiment</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>68F ferment until done. yeast is wlp005</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.012</FG>
<OG>1.056</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0992</AMOUNT>
<USE>Boil</USE>
<TIME>60</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>7</ALPHA>
<AMOUNT>0.0354</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>7</ALPHA>
<AMOUNT>0.0071</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>5.4431</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</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>0.1134</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>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</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>Caramel/Crystal Malt – 80L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.0567</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>80.0</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>Carafa II</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>5.00</MAX_IN_BATCH>
<POTENTIAL>1.032</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>British Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP005</PRODUCT_ID>
<MIN_TEMPERATURE>67.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>74.0</MAX_TEMPERATURE>
<ATTENUATION>70.50</ATTENUATION>
<NOTES>This yeast has higher attenuation than the White Labs English Ale yeast strains. Produces a malty flavored beer.</NOTES>
<BEST_FOR>Excellent for all English style ales including bitters, pale ale, porters and brown ale.</BEST_FOR>
<FLOCCULATION>High</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>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>

Yeast Starters Made

June 25th, 2012

Got two starters in the tank. The growler is holding British ale while the pitcher is holding Burton ale. Hopefully brewing and pitching Friday.

Baton Rouge Brown Porter – Brewed June

June 17th, 2012

So our Brasseurs a la Maison club competition is porter for the sake of sending the beer to the club competition in the AHA. This was coincidental to my latest decision to go on a British style brewing rampage so I’m pushing the ESB and sweet stout until July although I’m ordering all the ingredients for all of the brews. I love the English style brown porters especially the Taddy porter from Samuel Smith. I’ll be brewing Jamil’s with a slight variation in chocolate and crystal malts. I want more actual chocolate taste so I’ll be using pale chocolate. Pale chocolate is slightly sweet so I’ll reduce the crystal addition. Hopefully it’ll work out and be a a very nice porter. Salt additions will likely involve calcium carbonate, gypsum and/or Epson salts.

Here is the original brew game plan:

Mash Water Modification For 5 gallons prepared mash water volume with the intention of using 4 of it. 75% Baton Rouge water 25% distilled with 3/4 teaspoon chalk, 1/4 teaspoon Epson salt and 1/3 teaspoon calcium chloride. If we drop the volume to 4 gallons prepared the chalk will become 1/2 teaspoon and the calcium chloride 1/4 teaspoon. 1 teaspoon of Irish Moss rehydrated.

How it went down:

Everything went very smooth. I hit the mash temperature right but for some reason before I could run off enough liquid the gravity fell below 1.010 which caused me to stop it there. Original gravity was about 1.049 which is slightly lower but I think it’s because the grain ran clean fast. I may need to adjust my efficiency or just run off more wort until I get to the 1.007 area.

After 10 days the final gravity was at 1.013 which tends to make me think adding a little DME would’ve been a good idea in this situation. However the results I got resulted in a great tasting beer with a nice balance of chocolate, roast, nutty and sweet flavors. Currently carbonating.

Name: Baton Rouge Brown Porter
Description: A classic porter. Mash at 153F for 60 minutes.. ferment at 67F. the chocolate is pale chocolate and the carafa is because i dont have time to age the acrid roast maltS. 1 teaspoon irish moss and modify water for carbonate profile using 3/4 tsp chalk, 1/4 tsp epson and 1/4 tsp calcium chloride. 4 gallons mash water with 5 prepared. btr water
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 75.00
Desired Original Gravity: 1.052
Desired Final Gravity: 1.013
Calculated Likely ABV% Based on Specified Gravities: 5.120
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 70
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 70% = 334 GU = 1.056

Grain: Caramel/Crystal Malt – 40L qty:0.5
Grain: Pale Malt, Maris Otter qty:10
Grain: Brown Malt qty:1
Grain: Chocolate Malt qty:0.5
Grain: Caramel/Crystal Malt – 20L qty:0.5
Grain: Carafa II qty:0.5

Hop : Fuggles qty:2 at:60 mins. AA=4.50
Hop : Fuggles qty:1 at:10 mins. AA=4.50

Yeast: Burton Ale qty:2 Max temp: 73.0 Min temp: 68.0

Style Name: Brown Porter (Porter)
Baton Rouge Brown Porter Pocket Brewer XML Code»

Baton Rouge Brown Porter BeerXML Code»

Sent from my Windows Phone

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.052</OriginalGravity>
<OriginalGravityImportExport>1.052</OriginalGravityImportExport>
<FinalGravityImportExport>1.013</FinalGravityImportExport>
<FinalGravity>1.013</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>75</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>70</BrewHouseEfficiency>
<Name>Baton Rouge Brown Porter</Name>
<Style />
<Description>A classic porter. Mash at 153F for 60 minutes.. ferment at 67F. the chocolate is pale chocolate and the carafa is because i dont have time to age the acrid roast maltS. 1 teaspoon irish moss and modify water for carbonate profile using 3/4 tsp chalk, 1/4 tsp epson and 1/4 tsp calcium chloride. 4 gallons mash water with 5 prepared. btr water</Description>
<StyleIdExact>12A</StyleIdExact>
<StyleIdGeneral>12</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose bittering/aroma for English Ales, Dark Lagers</NOTES>
<QuantityIO>2</QuantityIO>
<Quantity>2</Quantity>
<QuantityText>2</QuantityText>
<Alpha>4.50</Alpha>
<AlphaText>4.50</AlphaText>
<TinsethIBUS>26</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Fuggles</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose bittering/aroma for English Ales, Dark Lagers</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>4.50</Alpha>
<AlphaText>4.50</AlphaText>
<TinsethIBUS>5</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Fuggles</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>40.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 40L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>10</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>10</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>70.00</YIELD>
<COLOR>65.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES>Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.032</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Brown Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>60.00</YIELD>
<COLOR>350.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.028</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Chocolate Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.032</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Carafa II</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>f34cf186-c38b-4944-be2d-df1cb5e73388</Id>
<BrewHouse>
<Efficiency>70</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Baton Rouge Brown Porter</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>A classic porter. Mash at 153F for 60 minutes.. ferment at 67F. the chocolate is pale chocolate and the carafa is because i dont have time to age the acrid roast maltS. 1 teaspoon irish moss and modify water for carbonate profile using 3/4 tsp chalk, 1/4 tsp epson and 1/4 tsp calcium chloride. 4 gallons mash water with 5 prepared. btr water</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>75</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>70</EFFICIENCY>
<FG>1.013</FG>
<OG>1.052</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Fuggles</NAME>
<VERSION>1</VERSION>
<ALPHA>4.50</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used For: General purpose bittering/aroma for English Ales, Dark Lagers</NOTES>
</HOP>
<HOP>
<NAME>Fuggles</NAME>
<VERSION>1</VERSION>
<ALPHA>4.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used For: General purpose bittering/aroma for English Ales, Dark Lagers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 40L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</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>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</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>
<FERMENTABLE>
<NAME>Brown Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>70.00</YIELD>
<COLOR>65.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES>Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.032</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Chocolate Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>60.00</YIELD>
<COLOR>350.0</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>10.00</MAX_IN_BATCH>
<POTENTIAL>1.028</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</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>
<FERMENTABLE>
<NAME>Carafa II</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>70.00</YIELD>
<COLOR>412.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER>Weyermann</SUPPLIER>
<NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>5.00</MAX_IN_BATCH>
<POTENTIAL>1.032</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</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>Brown Porter</NAME>
<CATEGORY>Porter</CATEGORY>
<CATEGORY_NUMBER>12</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.040</OG_MIN>
<OG_MAX>1.052</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>18</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>20.0</COLOR_MIN>
<COLOR_MAX>30.0</COLOR_MAX>
<ABV_MIN>4.0</ABV_MIN>
<ABV_MAX>5.4</ABV_MAX>
<NOTES>Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an “English” character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the Specialty Beer category (23).</NOTES>
</STYLE>
</RECIPE>

How Much Volume Does Grain Occupy in Storage

June 10th, 2012

I recently purchased a dozen half gallon sized Ball brand mason jars to store specialty beer brewing grains. A good deal of google research only revealed how much volume grain would occupy in a mash not in dry storage. Well here is a picture of one pound of black patent malt in a half gallons son jar. As you can see it will hold about 2 pounds and some change. Perfect for small amounts of specialty grain the local home brew shop never has.

Blood Bayou Bock Picture

June 5th, 2012

Here is a picture of the bock that broke my finger. A damn good beer!

Hitachino 3 Days

June 3rd, 2012

A fun novelty to drink in this “Earthquake Beer”. Much has been written about it and if it wasn’t so novel I wouldn’t have paid the hefty $12 for it. Very good drink for a Sunday afternoon. Quite clear with zero head retention. Refreshing and tasty malt flavors with quite a bit of lactic tang. Good medium mouthfeel.

Michael Jackson’s Beer Companion Poster

June 2nd, 2012

I love garage sale hunting in my neighborhood. I live in a neighborhood called Shenandoah in Baton Rouge which I’ve heard is one of the biggest in the world. Pretty much guaranteed several sales on a weekly basis. Today I ran across one of my favorite types which is a bunch of relatives selling an older persons junk for them which has been hanging around for a while. All kinds of tools, work out equipment, furniture and then I walked in to this beautiful poster from Michael Jackson still in the original plastic. It says portal publications and has 1996 written on it. I’ve searched around online and haven’t found even another picture like it. Very cool pictures of beers categorizations and style descriptions of the styles as Jackson saw them. I’m in love with it and can’t wait to get it framed up and on a wall. Great stuff!

English Style Brews For July 2012

May 30th, 2012

After spending half of 2011 and the first part of 2012 brewing nothing but pilsner, schwarzbier, helles and bock I’ve decided to move over to the UK. I love strong bitters, brown porters and have a fun idea of producing a Community Coffee Sweet(Milk) Stout so I’m going to spend some time there. So to kick things off I’m brewing the following two recipes for July ~~June~~ 2012. Much of their makeup is from Brewing Classic Styles. I’m thinking that ale brewing may be somewhat relaxing after all the time I’ve spent laboring over lagers. I moved these recipes to July for the sake of brewing porter for a competition.

Name: ESBaton Rouge
Description: 68F ferment until done. Yeast alternatives to 1968 wyeast are wlp002 or safale s-04
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.056
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 5.780
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 336 GU = 1.056

Grain: Pale Malt (2 Row) UK qty:13
Grain: Caramel/Crystal Malt – 20L qty:0.5
Grain: Caramel/Crystal Malt -120L qty:0.25

Hop : Goldings, East Kent qty:3.55 at:60 mins. AA=5.00
Hop : Goldings, East Kent qty:1.5 at:0 mins. AA=5.00

Yeast: London ESB Ale qty:2 Max temp: 72.0 Min temp: 64.0

Style Name: Extra Special/Strong Bitter (English Pale Ale) (English Pale Ale)
ESBaton Rouge Pocket Brewer XML Code»

ESBaton Rouge BeerXML Code»

Name: Comminity Coffee Sweet Stout
Description: Must use Community Coffee of Louisiana. 2 Cups. Mash at 151F. Ferment at 68F. .5 of chocolate malt at 200L. if can find it
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.06
Desired Final Gravity: 1.023
Calculated Likely ABV% Based on Specified Gravities: 4.810
Users Targeted ABV%: .000
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 70
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 70% = 322 GU = 1.054

Grain: Pale Malt (2 Row) UK qty:10
Grain: Milk Sugar (Lactose) qty:1
Grain: Black (Patent) Malt qty:1
Grain: Caramel/Crystal Malt – 80L qty:0.75

Hop : Goldings, East Kent qty:2.5 at:60 mins. AA=5.00

Yeast: Bedford British Ale qty:1 Max temp: 70.0 Min temp: 65.0

Style Name: Sweet Stout (Stout)
Comminity Coffee Sweet Stout Pocket Brewer XML Code»

Comminity Coffee Sweet Stout BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.056</OriginalGravity>
<OriginalGravityImportExport>1.056</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>ESBaton Rouge</Name>
<Style />
<Description>68F ferment until done. Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>London ESB Ale</Name>
<ProductID>1968</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>3.55</QuantityIO>
<Quantity>3.55</Quantity>
<QuantityText>3.55</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>49</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</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>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</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>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>13</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>13</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</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>46d54b8b-eaae-4fbb-a27f-cffc29e56aeb</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>ESBaton Rouge</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>68F ferment until done. Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.012</FG>
<OG>1.056</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.1006</AMOUNT>
<USE>Boil</USE>
<TIME>60</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>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>5.8967</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</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>0.2268</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>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</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>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>London ESB Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>Wyeast Labs</LABORATORY>
<PRODUCT_ID>1968</PRODUCT_ID>
<MIN_TEMPERATURE>64.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>72.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters.</NOTES>
<BEST_FOR>English Bitters, IPA, Brown Ales, Mild Ales</BEST_FOR>
<FLOCCULATION>High</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>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.06</OriginalGravity>
<OriginalGravityImportExport>1.06</OriginalGravityImportExport>
<FinalGravityImportExport>1.023</FinalGravityImportExport>
<FinalGravity>1.023</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>0</TargetABV>
<BrewHouseEfficiency>70</BrewHouseEfficiency>
<Name>Comminity Coffee Sweet Stout</Name>
<Style />
<Description>Must use Community Coffee of Louisiana. 2 Cups. Mash at 151F. Ferment at 68F. .5 of chocolate malt at 200L. if can find it</Description>
<StyleIdExact>13B</StyleIdExact>
<StyleIdGeneral>13</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Bedford British Ale</Name>
<ProductID>WLP006</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>2.5</QuantityIO>
<Quantity>2.5</Quantity>
<QuantityText>2.5</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>33</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>10</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>10</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Sugar</Type>
<Name>Milk Sugar (Lactose)</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.025</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Black (Patent) Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 80L</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>f9c27df0-350e-42f3-938c-61924436a838</Id>
<BrewHouse>
<Efficiency>70</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Comminity Coffee Sweet Stout</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Must use Community Coffee of Louisiana. 2 Cups. Mash at 151F. Ferment at 68F. .5 of chocolate malt at 200L. if can find it</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>1.023</FG>
<OG>1.06</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0709</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Milk Sugar (Lactose)</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Sugar</TYPE>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.</NOTES>
<COARSE_FINE_DIFF>0</COARSE_FINE_DIFF>
<MOISTURE>0</MOISTURE>
<DISASTATIC_POWER>0</DISASTATIC_POWER>
<PROTEIN>0</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Black (Patent) Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>6.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.025</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 80L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>80.0</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>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Bedford British Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP006</PRODUCT_ID>
<MIN_TEMPERATURE>65.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>76.00</ATTENUATION>
<NOTES>High attenuation. Ferments dry with high flocculation. Distinctive ester profile. Good for most English ale styles.</NOTES>
<BEST_FOR>English style ales – bitter, pale, porter and brown ale</BEST_FOR>
<FLOCCULATION>High</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>Sweet Stout</NAME>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>30.0</COLOR_MIN>
<COLOR_MAX>40.0</COLOR_MAX>
<ABV_MIN>4.0</ABV_MIN>
<ABV_MAX>6.0</ABV_MAX>
<NOTES>Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.</NOTES>
</STYLE>
</RECIPE>

Spent Some Time on the Briess Site

May 12th, 2012

There’s a lot of great information on the Briess website. A surprising about of information actually with everything from malt analysis to malt expected tastes to example recipes scaled at 5 gallon home brewer size. If you go here there’s a whole list of recipes for brewers to use. It’s one of the most useful websites from a big name supplier I’ve seen and a lot of fun. I spent a good hour here today just reading.