Bayou Beer

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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>

Blaine’s Tea Blonde Ale

July 14th, 2012

Blaine is one of our great brewers in Brasseurs a la Maison here in Baton Rouge. He’s what I like to call a beer artist; always trying different combinations, ingredients and whatever can think up. At our latest meeting he had this version of a blonde ale that was excellent. It was so easy drinking and so smooth to taste I had to have the recipe. As always he was kind enough to share so it’s definitely going on my brew schedule. I believe my wife will love this beer.

Here is the Recipe I put together in Pocket Brewer

Name: Blaines Tea Blonde Ale
Description: This is Jamils basic blonde recipe with 10 servings of tea added to secondary. Blaine added Teavanas white and wild orange blossom blend. excellent specialty blonde. Mash is 152F single infusion. Ferment is 67F.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.05
Desired Final Gravity: 1.011
Calculated Likely ABV% Based on Specified Gravities: 5.130
Users Targeted ABV%: 5.200
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 69
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 69% = 298 GU = 1.050

Grain: Pale Malt (2 Row) US qty:11.5
Grain: Caramel/Crystal Malt – 20L qty:0.5

Hop : Williamette qty:1 at:60 mins. AA=5.50

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

Style Name: Blonde Ale (Light Hybrid Beer)
Blaines Tea Blonde Ale Pocket Brewer XML Code»

Blaines Tea Blonde Ale 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>1.05</OriginalGravity>
<OriginalGravityImportExport>1.05</OriginalGravityImportExport>
<FinalGravityImportExport>1.011</FinalGravityImportExport>
<FinalGravity>1.011</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.2</TargetABV>
<BrewHouseEfficiency>69</BrewHouseEfficiency>
<Name>Blaines Tea Blonde Ale</Name>
<Style />
<Description>This is Jamils basic blonde recipe with 10 servings of tea added to secondary. Blaine added Teavanas white and wild orange blossom blend. excellent specialty blonde. Mash is 152F single infusion. Ferment is 67F.</Description>
<StyleIdExact>6B</StyleIdExact>
<StyleIdGeneral>6</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>California Ale</Name>
<ProductID>WLP001</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: Finishing American and British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.50</Alpha>
<AlphaText>5.50</AlphaText>
<TinsethIBUS>16</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Williamette</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>11.5</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>11.5</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</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>
</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>c574f407-4f48-4888-a287-d4af9376b4ba</Id>
<BrewHouse>
<Efficiency>69</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Blaines Tea Blonde Ale</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>This is Jamils basic blonde recipe with 10 servings of tea added to secondary. Blaine added Teavanas white and wild orange blossom blend. excellent specialty blonde. Mash is 152F single infusion. Ferment is 67F.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>69</EFFICIENCY>
<FG>1.011</FG>
<OG>1.05</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Williamette</NAME>
<VERSION>1</VERSION>
<ALPHA>5.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Use for: Finishing American and British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>5.2163</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</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>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>California Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP001</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>76.50</ATTENUATION>
<NOTES />
<BEST_FOR>American Style Ales, Ambers, Pale Ales, Brown Ale, Strong 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>Blonde Ale</NAME>
<CATEGORY>Light Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>6</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Mixed</TYPE>
<OG_MIN>1.038</OG_MIN>
<OG_MAX>1.054</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.013</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>3.0</COLOR_MIN>
<COLOR_MAX>6.0</COLOR_MAX>
<ABV_MIN>3.8</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<NOTES>In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.</NOTES>
</STYLE>
</RECIPE>