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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * December 31,2003 * Second AG batch recommendations please < Previous Next >

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Mike Kessenich (165.189.92.23)
Posted on Wednesday, December 10, 2003 - 07:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What should I brew for my second AG batch using WLP001 yeast harvested from my SNPA clone? I like all beer, so anything not too complicated for a rookie AGer is OK.
 

big earl (209.222.26.27)
Posted on Wednesday, December 10, 2003 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

B52, RyePA, St. Chuck's Porter, Co.1 Red, Your Father's Mustache(in Cream Ale form) ... ect ect.

the sky-s the limit

who do you like better Ginger or MaryAnn ???
 

Denny Conn (140.211.82.4)
Posted on Wednesday, December 10, 2003 - 07:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How about a banana cinnamon porter? I mean, why are you asking us? What sounds good to you???
 

Doug Pescatore (141.232.1.10)
Posted on Wednesday, December 10, 2003 - 07:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike, the point has just been made that you have no boundries once you have gone AG (except fermentation temps). Go for a style that you could not attempt when you were doing extract plus grains.

-Doug
 

ELK (67.164.195.57)
Posted on Wednesday, December 10, 2003 - 07:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

very good question as I will have 2 hungry 1056 yeast cakes soon and was wondering what to brew next thur? This B-52 will have the megaswiller friends taken care of so it could be a brew for me..I liked SSOS the best so far in my limited brewing. and might brew that one just after xmas. I do drink a Porter now and then but am really looking to for a brew that will be the next step on converting my mega swill friends away from the dark side. these are 10 gal batches as I have seen the waltlight.
 

ELK (67.164.195.57)
Posted on Wednesday, December 10, 2003 - 08:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How close would 1056 be as a sub for WLP051 in the Angry American (911) Ale II.
 

big earl (209.222.26.27)
Posted on Wednesday, December 10, 2003 - 09:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't know what Angry American is,

but WLP051 is my fav. yeast I've used it in almost anything,,,

it's clean but not quite as clean as 1056/001, I perfer the 051 it a little rounder and fruitier than 1056/001, but not as fruity as most english strains

1056/001 would probably be one of the 1st choices, for a substitute, but the 051 is better (IMHO)
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 09:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

White Labs WLP051 appears to be similar to Wyeast 1272, which is a common house yeast for brewpubs and microbreweries. It's a little more fruity than WLP001/1056 and very flocculent, which makes for relatively clear beer. It's also quite stable for repeated repitchings.
 

Mike Kessenich (165.189.92.23)
Posted on Wednesday, December 10, 2003 - 09:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorrrrrrry! Sheeeesh, I guess I phrased the question incorrectly. I want to make use of the yeast slurry, so I was really asking what works well with WLP001? If it's that wide open that I could use it for any of those listed (except banana cinnamon porter) then I guess I have my answer.
 

Mike Kessenich (165.189.92.23)
Posted on Wednesday, December 10, 2003 - 09:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

File locking error - double post, doh!
 

ELK (67.164.195.57)
Posted on Wednesday, December 10, 2003 - 09:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Angry American (911) Ale II

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.35
Anticipated OG: 1.046 Plato: 11.44
Anticipated SRM: 18.2
Anticipated IBU: 41.2
Brewhouse Efficiency: 50 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.5 5.00 lbs. _Pale Malt(2-row) America 1.036 2
32.4 4.00 lbs. _Wheat Malt WI - Briess 1.038 2
8.1 1.00 lbs. _Crystal 20L America 1.035 20
8.1 1.00 lbs. _Crystal 40L America 1.034 40
8.1 1.00 lbs. _Crystal 80L America 1.033 80
0.8 0.10 lbs. _Chocolate Malt America 1.029 350
2.0 0.25 lbs. Corn Sugar 1.047 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. _Cascade Whole 5.75 25.7 60 min.
0.75 oz. _Czech Saaz Whole 3.40 11.4 60 min.
1.00 oz. _Czech Saaz Whole 3.40 4.1 15 min.
1.00 oz. _Czech Saaz Whole 3.40 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 09:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

White Labs WLP001/Wyeast 1056 is an attenuative strain that has a relatively neutral flavor profile for an ale yeast and finishes rather dry. Some people call it boring but it is a good choice for beers where the emphasis is on flavors other than from the yeast.
 

Denny Conn (140.211.82.4)
Posted on Wednesday, December 10, 2003 - 09:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's an "interesting" grist bill, Elk. 3 lb. of crystal in a 12 lb. grist....
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 09:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, 25 percent crystal malt and 40 IBUs. That sounds like a beer from Rogue. I'd call it out of balance (too sweet and too hoppy for the gravity) but I'm sure it would have its fans.
 

ELK (67.164.195.57)
Posted on Wednesday, December 10, 2003 - 09:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It sure is nice to just read recipes with Promash..I don't see how I will ever get the skills to look at a recipe and know what it might taste like..."(too sweet and too hoppy for the gravity) but I'm sure it would have its fans."
But the gravity and Ibu's are much lower than say SSOS?
I'm a learning but bear with me please...So much beer to try and so little time..I bet I can't even get a bottle of Dogfish here in UTah but I am on my way to the state store as we speak.

http://www.frenchandjupps.co.uk/Products/crystmlt.html
 

Brandon Dachel (216.177.117.110)
Posted on Wednesday, December 10, 2003 - 10:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> .I don't see how I will ever get the skills to
> look at a recipe and know what it might taste
> like

You will. Just keep notes, pay attention, try lots of different beers. It's experience and attention to detail.
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 10:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Crystal malt certainly has its place. Bitters and pale ales contain up to about 10 percent (5-6 percent is more typical) crystal and it is a common ingredient in many Belgian styles as well. It contributes an amber color and caramel or toffee flavors, depending on the color rating and percentage of the grist, as well as residual body and sweetness (it's less fermentable than pale malt). In larger amounts the caramel sweetness is more pronounced.

Bittering is necessary to balance the sweetness of the malt and the gravity of the beer. Ray Daniels came up with the notion of the BU:GU ratio, the relationship of bittering units in IBUs to gravity units in points. Bitter beers tend to have a high BU:GU ratio of 0.75 or higher, while malty beers are more like 0.5 or less.

ELK, the 911 recipe above has a high percentage (25 percent) of crystal malt and a BU:GU ratio of 0.90. That's going to result in a bitter beer with a lot of body and caramel sweetness for its moderate gravity (O.G. 1.046).
 

Denny Conn (140.211.82.4)
Posted on Wednesday, December 10, 2003 - 10:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Elk, it's just like cooking...you learn what the ingredients taste like, then you can "taste" it in your mind.
 

chumley (199.92.192.126)
Posted on Wednesday, December 10, 2003 - 10:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike and ELK seem to be trolling for a recipe for 1056/001. Okay I'll bite. Here is my killer APA recipe:

Gust o' Wind Cascade ale (5 gallons)

10 lbs. Maris Otter
1 lb. aromatic or melanoidin malt
1 lb. wheat malt or flaked wheat
1 lb. honey

Mash at 150°F for 45 min, 158°F for 45 min more.

1.5 oz whole Cascades FWH
2.0 oz Northern Brewer pellets 60 min
1.5 oz. Cascade 45 min
1.0 oz. Cascade 15 min
1.0 oz. Cascade knockout
1.0 oz. Cascade dry

OG 1.060, FG 1.014, 84 IBUs. I usually fish out the FWH hops with a sieve before the boil to cut down the amounts.

Can you tell my garden yields a boatload of Cascades? :)
 

don price (65.32.41.166)
Posted on Wednesday, December 10, 2003 - 11:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's my collection of WLP001/WY1056 based recipes. Lightest to darkest: 1) Classic American Cream Ale (CACA) (courtesy of Bernnie) use Minute Rice in mash
2) Company Red #1 Amber Ale (from ProMash creator Jeff D)
3) Mocktoberfest (from Beer Captured - except use WLP001 ale yeast) - excellent for those too lazy to lager
4) James Brown Ale (Combined two brown ale recipes for this one) a house favorite.
5) Shakespear Stout Clone (from Zymurgy) - first attempt is in fermentor

Enjoy!

Don

04-19-2003 BernieWizer CACA

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday April 19, 2003
Head Brewer:
Asst Brewer:
Recipe: BernieWizer

BJCP Style and Style Guidelines
-------------------------------

03-C Light Ale, Cream Ale

Min OG: 1.044 Max OG: 1.055
Min IBU: 10 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 4.2
Anticipated IBU: 27.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Actual OG: 1.050 Plato: 12.38
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 4.12 by Volume: 5.26 From Measured Gravities.
ADF: 79.3 RDF 65.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 68 %
Anticipated Points From Mash: 51.26
Actual Points From Mash: 49.99


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.7 16.00 lbs. Pale Malt(2-row) America 1.036 2
4.5 1.00 lbs. Crystal 10L America 1.035 10
4.5 1.00 lbs. Munich Malt Germany 1.037 8
2.3 0.50 lbs. Sauer(acid) Malt 1.035 2
15.9 3.50 lbs. Flaked Rice 1.040 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Willamette Whole 4.80 0.6 15 min.
1.50 oz. Cluster Pellet 7.10 26.1 90 min.
0.25 oz. Willamette Whole 4.80 0.4 5 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 22.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00

Tun Thermal Mass: 0.00
Grain Temp: 75 F

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 147 Time: 90
Mash-out Rest Temp: 168 Time: 15
Sparge Temp: 0 Time: 0

All temperature measurements are degrees Fahrenheit.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 70 %


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 2 QTS
Lag Time: 12.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 63 degrees F
------------------

1.050 @63 F. Down to 1.010 after 14 days or so.

Tasting Notes
-------------

Very nice. Damn near perfect. Too bad it was gone by 06/15/03.


Company #1 Red Ale

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

06-A American-style Ale, American Pale Ale

Min OG: 1.044 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 4 Max Clr: 11 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.85
Anticipated OG: 1.050 Plato: 12.51
Anticipated SRM: 13.9
Anticipated IBU: 35.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 13.54 Gal
Pre-Boil Gravity: 1.041 SG 10.24 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.9 13.75 lbs. Pale Malt(2-row) England 1.038 3
22.5 4.91 lbs. Munich Malt(light) America 1.033 10
4.5 0.98 lbs. Crystal 80L 1.033 80
4.5 0.98 lbs. Cara-Pils Dextrine Malt 1.033 2
4.5 0.98 lbs. Wheat Malt America 1.038 2
1.1 0.25 lbs. Roasted Barley Malt America 1.028 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.92 oz. Cascade Whole 5.75 10.7 60 min.
0.92 oz. Centennial Whole 10.50 19.5 60 min.
0.92 oz. Cascade Whole 5.75 2.1 10 min.
1.83 oz. Goldings - E.K. Whole 4.75 2.9 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.18 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Wyeast 1056 Amercan Ale/Chico


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 21.85
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.55 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 154 Time: 90
Mash-out Rest Temp : 165 Time: 30
Sparge Temp : 168 Time: 60


Total Mash Volume Gal: 4.75 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Mocktoberfest

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

09-A German Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 24.00
Anticipated OG: 1.060 Plato: 14.84
Anticipated SRM: 9.9
Anticipated IBU: 24.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.047 SG 11.63 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.8 11.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
50.0 12.00 lbs. Munich Malt Germany 1.037 8
2.1 0.50 lbs. CaraMunich Malt Belgium 1.033 75
1.0 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.0 0.25 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Tettnanger Tettnang Whole 4.50 12.0 60 min.
1.25 oz. Hallertau Hersbrucker Whole 4.75 12.6 60 min.


Yeast
-----




Mash Schedule
-------------

Mash Type: Multi-step

Grain Lbs: 24.00
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 25
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 171 Time: 30

All temperature measurements are degrees Fahrenheit.

09-06-2003 Gravity, the big G - James Brown Ale

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday September 06, 2003
Head Brewer:
Asst Brewer:
Recipe: Gravity, the big G - James Brown Ale

BJCP Style and Style Guidelines
-------------------------------

10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 27.00
Anticipated OG: 1.064 Plato: 15.78
Anticipated SRM: 23.8
Anticipated IBU: 48.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Actual OG: 1.065 Plato: 15.93
Actual FG: 1.022 Plato: 5.58

Alc by Weight: 4.42 by Volume: 5.71 From Measured Gravities.
ADF: 65.0 RDF 54.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 74 %
Anticipated Points From Mash: 64.46
Actual Points From Mash: 67.77

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.2 23.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.7 1.00 lbs. Chocolate Malt Great Britain 1.034 475
3.7 1.00 lbs. Crystal 30L America 1.035 30
7.4 2.00 lbs. Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.38 oz. Northern Brewer Whole 8.00 5.8 60 min.
2.25 oz. Northern Brewer Pellet 7.70 36.2 60 min.
1.00 oz. Willamette Whole 5.40 5.2 30 min.
1.00 oz. Willamette Whole 5.40 1.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 27.00
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33

Tun Thermal Mass: 0.00
Grain Temp: 80 F

Dough In Temp: 163 Time: 0
Saccharification Rest Temp: 153 Time: 90
Mash-out Rest Temp: 168 Time: 20
Sparge Temp: 171 Time: 30

Mash Notes
----------

90 min at 153 F.

Fermentation Notes
------------------

1.065 to fermenters.

Notes
-----

based on generic Lucky 13 brown ale (hops) and Phil's Big Brew Lucky 13 for grains.

Shakespeare Stout (Zymurgy)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-D Stout, Foreign Extra Stout

Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.69
Anticipated OG: 1.057 Plato: 14.14
Anticipated SRM: 29.1
Anticipated IBU: 56.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.045 SG 11.08 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
3.9 0.50 lbs. Crystal 150L Great Britain 1.033 150
3.9 0.50 lbs. Chocolate Malt Great Britain 1.034 475
3.9 0.50 lbs. Flaked Oats America 1.033 2
1.5 0.19 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.00 23.7 90 min.
1.00 oz. Cascade Pellet 5.00 21.6 60 min.
1.00 oz. Cascade Pellet 5.00 11.0 30 min.
1.00 oz. Cascade Pellet 5.00 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.69
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 20
Sparge Temp : 171 Time: 30
 

Mike Kessenich (165.189.92.23)
Posted on Thursday, December 11, 2003 - 01:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey don, I was going to email you directly, but your profile is blank, anyway would you mind sending me the rec. files for these? Except the red from Promash, already have that one. You can send them to the email in my profile. Thanks!
 

Michael (69.132.111.174)
Posted on Thursday, December 11, 2003 - 03:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I dumped this on a carboy full of APA slurry a few weeks ago. Very nice, smooth taste. This will be bottled for my annual "fermenting X-mas cards"....next time, maybe I'll add a little debittered black malt to darken...this ain't 23 SRM...I'll have to grab some Anchor Porter and compare....cheers.

Beer: Anchor Porter Clone
Type: All grain
Size: 6.5 gallons
Color: 53 HCU (~23 SRM)
Bitterness: 33 IBU
OG: 1.052
FG: 1.010
Alcohol: 5.4% v/v (4.2% w/w)

Water: 1/2 tsp. gypsum in both HLT, MLT, and kettle

Grain:
8 lb. American 2-row
3 lb. German Pilsner
8 oz. Wheat malt
0.84 lb. American crystal 60L
0.75lb. American chocolate
2 oz. Roasted barley

Hops:
1.2 oz. Cascade (6.6% AA, 60 min.)
0.6 oz. Cascade (6.6% AA, 45 min.)

Mash: 70% efficiency
Mashed @ 152f for one hour

Boil: 70 minutes SG 1.052 6.5 gallons

Yeast: wlp001, slurry in carboy from harvest ale

Log: Brewed 11/23/03; mashed for one hour @ 152f
 

don price (65.32.41.166)
Posted on Thursday, December 11, 2003 - 11:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike,

Check your email. I'm not sure if it went through. Try dprice1 at tampabay.rr.com to let me know if they didn't go.

Don

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