Bayou Beer

All about beer brewing and drinking in South Louisiana.

Centennial and Simcoe IPA

November 24th, 2012

This is an adaptation of the club IPA we brewed. Note that even though it says all 2-row below I actually had 14.25 pounds of 2-row and .75 pounds of pilsner. I had the extra pilsner with no place to put it so it went in. water modification was the same as project Nathan. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash. I also acidified the mash with lactic acid 1.5 teaspoon.

How It Went:

Everything went fairly well. I needed to boil it a little longer before I started my hop cycle because I came up with a larger volume and a 1.060 wort. It’ll be fine though! I also forgot the whirlfloc. I pitched the yeast and it took off like a champ. Should be a pretty good beer. The fermentation is interesting because I’m doing it in an insulated side room of my house. It’s not temperature controlled but given the highs during the day are 74 degrees and the room stays below 70 right now I thought why not try it.

After about a week in the fermenter it’s slowing down some and the gravity is 1.017. The beer tastes great. Very herbal, orange like with nice fruit character. Added dry hops and will let it ferment down to 1.012ish or below. It should be a real crowd pleaser.

After 10 days it’s done at 1.012. Simcoe and Centennial are delicious together. The only ding on this beer might be clarity in competition but being that dry hopped beers “should” be allowed I would argue it’s very close to a perfect example of the style. We’ll see how the head retention fairs when carbonated.

Update December 15 2012: After 22 days this beer is perfect coming out of a bottle. It’s clarity is nice and the resiny character which was there at 14 days is gone. Amazing how much difference a week makes in a beer. I brought a few bottles to the beer club party a week ago and it was much more pronounced in it’s hoppiness. I will certainly brew this beer again as brewed. It should be noted that the crystal 2o wasn’t crystal 20. It was carahell which is a German 10L crystal by Weyermann

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 14B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	0 - 0	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	14.25 lbs	89.06
Caramel/Crystal Malt - 20L	1 lbs	6.25
Pilsner (2 Row) Ger	0.75 lbs	4.69

Hops

Name	Amount	Time	Use	Form	Alpha %
Centennial	2 oz	60 min	Boil	Pellet	8
Centennial	1 oz	1 min	Boil	Pellet	10
Centennial	1 oz	0 min	Dry Hop	Pellet	10
Simcoe	1 oz	20 min	Boil	Pellet	13
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	150.8°F - 158°F

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 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash.

Download

Download this recipe's BeerXML file

The Original Plan:

Name: centennial simcoe ipa
Description: Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modify water with gypsum.
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: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 394 GU = 1.066

Grain: Pale Malt (2 Row) US qty:14.25
Grain: Pilsner (2 Row) Ger qty:0.75
Grain: Caramel/Crystal Malt – 20L qty:1.1

Hop : Centennial qty:2 at:60 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Simcoe qty:0 at:0 mins. AA=13.00
Hop : Simcoe qty:1 at:20 mins. AA=13.00

Yeast: California Ale V qty:2 Max temp: 70.0 Min temp: 66.0

Style Name: American IPA (India Pale Ale(IPA))
centennial simcoe ipa Pocket Brewer XML Code»

centennial simcoe ipa 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>2.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>7</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>centennial simcoe ipa</Name>
<Style />
<Description>Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modufy water with gypsum.</Description>
<StyleIdExact>14B</StyleIdExact>
<StyleIdGeneral>14</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>California Ale V</Name>
<ProductID>WLP051</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>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>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>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
<QuantityIO>0</QuantityIO>
<Quantity>0</Quantity>
<QuantityText>0</QuantityText>
<Alpha>13.00</Alpha>
<AlphaText>13.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Simcoe</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>13.00</Alpha>
<AlphaText>13.00</AlphaText>
<TinsethIBUS>20</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>20</TimeInMinutes>
<TimeInMinutesText>20</TimeInMinutesText>
<Name>Simcoe</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>14.25</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>14.25</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1.1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1.1</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>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>centennial simcoe ipa</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Single infusion at 153F. The final hops are for dry hopping for final 7 days. Add irish moss in last 10. Modufy water with gypsum.</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>1.01</FG>
<OG>1.063</OG>
<CARBONATION>2.5</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>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>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>6.4637</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>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.499</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>California Ale V</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP051</PRODUCT_ID>
<MIN_TEMPERATURE>66.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>72.50</ATTENUATION>
<NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES>
<BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
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<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>American IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.056</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>70</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>15.0</COLOR_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES />
</STYLE>
</RECIPE>

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.

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!

Jamil’s Vienna Brewed Auguest 2012

August 4th, 2012

Time to brew some Vienna for Oktoberfest 2012 Water is 100% Baton Rouge water. Modification of 1 1/2 teaspoon of chalk, 1/2 teaspoon of gypsum and 1/3 teaspoon of calcium chloride.

How it Went:

So somehow I blew the mash temperature. I’m not sure how yet other than perhaps the heat of the day caused me to miss it by about 5 degrees and be in the high 158 area. The gravity was around 1.046ish which was low and as seen in my previous post I’m probably going to either have to drop efficiency in calculations or experiment with a finer crush. I also added the carafa late in the mash because I wanted to minimize it’s time in the mash. Fermentation really took off in this one as compared to the Oktoberfest. I’d read that the Oktoberfest yeast can be slow and/or takes a long time.

The fermentation finished a little high at about 1.015-1.016 so it’s a tad sweet and not as dry as I’d like. I’ve read that European versions are a little sweeter so I suppose this is fairly authentic. It’s unlike any other beer I’ve had and supposedly an authentic Vienna is impossible to find now days. Perhaps this is it?

Name: Jamils Vienna
Description: Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 90.00
Desired Original Gravity: 1.05
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 4.990
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 301 GU = 1.050

Grain: Pilsner (2 Row) Ger qty:4
Grain: Munich Malt qty:3
Grain: Vienna Malt qty:5
Grain: Carafa II qty:0.125

Hop : Hallertauer qty:1.5 at:60 mins. AA=4.80
Hop : Hallertauer qty:0.5 at:10 mins. AA=4.80

Yeast: Southern German Lager qty:1 Max temp: 55.0 Min temp: 50.0

Style Name: Vienna Lager (European Amber Lager)
Jamils Vienna Pocket Brewer XML Code»

Jamils Vienna 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>1.05</OriginalGravity>
<OriginalGravityImportExport>1.05</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Jamils Vienna</Name>
<Style />
<Description>Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.</Description>
<StyleIdExact>3A</StyleIdExact>
<StyleIdGeneral>3</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Southern German Lager</Name>
<ProductID>WLP838</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>4.9</Alpha>
<AlphaText>4.9</AlphaText>
<TinsethIBUS>21</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>0.5</QuantityIO>
<Quantity>0.5</Quantity>
<QuantityText>0.5</QuantityText>
<Alpha>4.9</Alpha>
<AlphaText>4.9</AlphaText>
<TinsethIBUS>3</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>4</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>4</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>5</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.125</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>0.125</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>8125d6c7-f7a7-4c23-b6c8-ac24f0e97a8f</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Jamils Vienna</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Mash at 152F. Ferment at 50F. using palmers vienna water profile. single infusion mash. 163F. strike water with 15 quarts.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.012</FG>
<OG>1.05</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.9</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.9</ALPHA>
<AMOUNT>0.0142</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.8144</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>2.268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Carafa II</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.0567</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>Southern German Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP838</PRODUCT_ID>
<MIN_TEMPERATURE>50.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>55.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Malty finish and balanced aroma. Strong fermenter, slight sulfur and low diacetyl.</NOTES>
<BEST_FOR>German Pilsner, Helles, Oktoberfest, Marzen, Bocks</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>Vienna Lager</NAME>
<CATEGORY>European Amber Lager</CATEGORY>
<CATEGORY_NUMBER>3</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.046</OG_MIN>
<OG_MAX>1.052</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>18</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>10.0</COLOR_MIN>
<COLOR_MAX>16.0</COLOR_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<NOTES>American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.</NOTES>
</STYLE>
</RECIPE>

Jamil’s Marzen Brewed August 2012

August 4th, 2012

Time to get some Oktoberfest beers in the fermenter. Water is 100% Baton Rouge water. Modification of 1 1/2 teaspoon of chalk, 1/2 teaspoon of gypsum and 1/3 teaspoon of calcium chloride.

How it Actually Went:

Hit the mash temperature spot on. Based on feedback from Andrew at Parish Brewing I checked my ph to be sure my mashes are ending up at the right ph and they are.(which means the other part of his comment about too much roasted grains in the porter was the problem) Ran off 7 gallons and boiled down to 1.052 which was a little low. I am going to go ahead and adjust my efficiency to 67% for the sake of coming in right. I will likely tighten the screw on the malt mill to see what tat does. This beer is on the right in the fermenting tank. It and the Vienna look a lot alike in the fermenter. Pitched the starter and it appears to be fermenting albeit a bit slower than the Vienna.

Update 9/22/2012

Interesting enough around 9/10/2012 the Vienna had fermented out completely while the Oktoberfest stalled at 1.035. I had cold crashed thinking both were done but actually the White Labs Oktoberfest yeast had started very slow and probably needed to be left at 50 degrees for much longer. I believe in the future I will make sure to let this yeast primary for a long time and make larger than normal starters. Interesting enough this led to another experiment. I brought the fermenter temperature up to right at 65 degrees and pitched a package of Safale 05. It fermented the beer down to 1.016 and it tastes pretty darn good! So beer not wasted. All’s well that ends well with more knowledge and a decent yet strange Oktoberfest.

Two days after the 1.016 it finished out further to 1.014 so right on target and very nice. I’m calling it a Foktoberfest for an F’d up Oktoberfest.

Name: Jamils Marzen
Description: strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 90.00
Desired Original Gravity: 1.055
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 5.240
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 322 GU = 1.054

Grain: Caramunich Malt qty:1
Grain: Munich Malt qty:4
Grain: Pilsner (2 Row) Ger qty:5
Grain: Vienna Malt qty:3

Hop : Hallertauer qty:1.5 at:60 mins. AA=4.80
Hop : Hallertauer qty:0.5 at:10 mins. AA=4.80

Yeast: Octoberfest/Marzen Lager qty:1 Max temp: 58.0 Min temp: 52.0

Style Name: Oktoberfest/Märzen (European Amber Lager)
Jamils Marzen Pocket Brewer XML Code»

Jamils Marzen 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>1.055</OriginalGravity>
<OriginalGravityImportExport>1.055</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Jamils Marzen</Name>
<Style />
<Description>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</Description>
<StyleIdExact>3B</StyleIdExact>
<StyleIdGeneral>3</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Octoberfest/Marzen Lager</Name>
<ProductID>WLP820</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>20</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
<QuantityIO>0.5</QuantityIO>
<Quantity>0.5</Quantity>
<QuantityText>0.5</QuantityText>
<Alpha>4.80</Alpha>
<AlphaText>4.80</AlphaText>
<TinsethIBUS>2</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>10</TimeInMinutes>
<TimeInMinutesText>10</TimeInMinutesText>
<Name>Hallertauer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>4</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>4</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>5</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</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>00f2d813-971e-4344-ba23-6ee1b2679947</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Jamils Marzen</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>strike water will be 16 quarts at 163F. targeting 152F. water profile will be palmers marzen profile</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.055</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
<HOP>
<NAME>Hallertauer</NAME>
<VERSION>1</VERSION>
<ALPHA>4.80</ALPHA>
<AMOUNT>0.0142</AMOUNT>
<USE>Boil</USE>
<TIME>10</TIME>
<NOTES>Used for: German Ales, German/US/Canadian Lagers, Wheat Beers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</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>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.8144</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>2.268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Octoberfest/Marzen Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP820</PRODUCT_ID>
<MIN_TEMPERATURE>52.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>58.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Produces a malty, bock style beer. Does not finish as dry or as fast as White’s German Lager yeast. Longer lagering or starter recommended.</NOTES>
<BEST_FOR>Marzen, Oktoberfest, European Lagers, Bocks, Munich Helles</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>Oktoberfest/Märzen</NAME>
<CATEGORY>European Amber Lager</CATEGORY>
<CATEGORY_NUMBER>3</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.050</OG_MIN>
<OG_MAX>1.057</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>7.0</COLOR_MIN>
<COLOR_MAX>14.0</COLOR_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>5.7</ABV_MAX>
<NOTES>Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.</NOTES>
</STYLE>
</RECIPE>

Submitting my Porter to Brasseurs Porter Competition Today

July 24th, 2012

One of the interesting things I’ve been introduced to with being involved with Brasseurs a la Maison is the AHA Club Only Competition. Our club members have brewed porters and we’ll be having a judging of those porters by the owner of Parish Brewing, the owner of Brewstock in New Orleans and a BJCP certified judge. It should be very interesting and a lot of fun for the club.

My Bayou Brown Porter came out very well in my opinion. It’ll be interesting what others have to say in the event there are some elements which aren’t to style or defects that I don’t detect. Tasting and evaluating beer is something I feel like I am always learning new things about.

Regardless of how this competition comes out I’m submitting this beer to the Dixie Cup in Houston in a couple of months.

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>

Blood Bayou Bock Picture

June 5th, 2012

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

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>

What I Learned Screwing Up Two Pilsners I brewed in February

May 11th, 2012

I learned a lot on my last two beers. I brewed two different pilsner recipes. One was a slight modification of a beer that was a big hit and the other was an attempt at one of Jamil Zainasheff’s well known recipes in the “Northern German Pilsner”. The two recipes can be found at the following links on Pocket Brewer where I post all my recipes for those who use my software:

Northern German Pilsner

A Modified (Saaz) Pilsdaddy Recipe

Here’s the things I did wrong:

I boiled with the top on to reduce boil off. DMS
I forgot my clarifying agent for these beers which need to be very clear.
I had a seriously rolling boil which I learned was overkill later on.
I used hop balls to reduce trub without adjusting the level of hops. Hop balls in my mind really reduce your IBUs. Both beers were so low on bitterness it’s not even like drinking a pilsner.
I pitched warm then two weeks later I learned about not pitching warm.
Louisiana weather shifted on my room holding my lagering freezer which totally screwed the temperature. The first two days the temperature was closer to 60 rather than the target of 50. Later I learned about how these non-digital Johnson temperature controllers are way off. I also learned that you should tape the sensor to the carboy. The bottom line is the higher fermentation probably contributed to ending up with not as clean a beer as I would’ve liked.

The end result was two somewhat cloudy beers which were more malty than bitter. The beers were actually very drinkable but they just weren’t pilsner. They display a light sweetness and not much bitter taste. It really reminds me of drinking some sort of mild tasting ale with high alcohol.

I have learned quite a bit on these two beers. Most was learned after the fact listening to The Brewing Network but learned none the less. I will re-brew the exact same recipes in a few months to see what the results are.

What’s funniest is that for about two years now I’ve been having great results brewing lagers but lately the results have gotten less desirable. It’s always been good beer but I didn’t get better results from the tweaks I made. Things like the lid on the brew pot and hop balls were attempts to improve but they made things worse. I am thinking keeping it simple and learning more about the science has helped me.