Dec 29, 2010

2011

Milk and Bread (~4 gal)-- January13, 2011
Schwarzbier Nasferatu -- February 26, 2011
Black Hearted Ale -- February 26, 2011
El Jeffe Weizen -- March 19, 2011
Funky Sour Blonde -- March 19, 2011
Winona's Big Brown Beaver -- April 8, 2011
Amber Beaver -- April 8, 2011
Paterweizen -- May 6, 2011
Belgian Summer Ale -- May 6, 2011
Meg Wit -- June 6, 2011
Don Juan Saison -- July 5, 2011
Irish Curse Ale -- July 28, 2011
Over - Under Burton Ale -- October 1, 2011
Burton Junior -- October 1, 2011
Rauch-N-Wiener -- November 7, 2011
Lunar Eclipse Wheat -- December 10, 2011
Rudy Lycanthrope -- December 10, 2011
1911 Boston Rustler (5 gal) -- December 29, 2011

Year in Review:


LinkGallons = 105Firsts: Winning a Medal, brewing with someone else, using acidulated malt, making sour beer with bugs from commercial beers
Highlights: Both wheat beers I made in the summer were very good, as well as the sour version of the first (Dirty Blonde). Irish Curse also proved to be a good beer -- one that should be repeated.
Lowlights: The Schwarzbier was not great, but not bad either.  This is the only one that stands out as being sub-standard at this point.  (It should be noted that I have not tried Rauch-N-Wiener, Lunar Eclipse, Rudy, or Rustler at this point (12.30.11))







Homebrew List

Dec 21, 2010

Padunk-a-Dunkel / Brown Trout

Padunk-a-Dunkel -- 1.058 -- 1.0?? -- infected and dumped
Brown Trout -- 1.058 -- 1.015 -- 5.6% ABV


Brown Trout


Style: Munich DunkelOG: 1.053

Type: All GrainFG: 1.016

Rating: 0.0ABV: 4.85 %

Calories: 175IBU's: 22.25 (promash says27)

Efficiency: 70 %Boil Size: 13.00 Gal

Color: 15.9 SRM Batch Size: 11.00 Gal


Boil Time: 90 minutes


Fermentation Steps
NameDays / Temp
(none)

Grains & Adjuncts
AmountPercentage
NameGravityColor
21.00 lbs93.33 %
Munich Malt1.0378.0
1.00 lbs4.44 %
Cara-Pils/Dextrine1.0332.0
0.50 lbs2.22 %
Chocolate Malt1.034350.0

Hops
AmountIBU's
NameTimeAA %
1.50 ozs6.26
Saaz15 mins5.50
1.50 ozs12.76
Styrian Goldings90 mins5.20
0.50 ozs3.23
Saaz30 mins5.50






Target Mash Temp: 152
10 gallons strike water
2.81 gallons absorbed
7.19 gallons collected
5.81 gallons sparge water needed
for 13 gallons pre-boil wort

Padunk-a-Dunkel -- Safale 34/70 (washed from previous batch, 2qt starter)
Brown Trout -- Safale s-05

12.22.10 -- Padunk brewday notes
Mashed in at 161 -- target is 152.After fifteen minutes,temp is right on target.Pulled approximate two gallon decoction - bringing to boil. Temp was 148-9 after 90 minutes. Decoction raised temp to 160. Doing another -- close to 2.5 gallons. Temp closer to 170 when done.
Efforts to improve efficiency: mashing 90 min, checking temperatures after decoctions, boiling 90 min, boiling harder, playing voodoo music for first fifteen minutes of mash.
53 degrees1.059 -- corrected to 1.058 -- 76% efficeincy
12.22.10 --
pitched yeast into Brown Trout
12.23.10 -- pitched yeast into Padunk-a-Dunkel
12.28.10 -- dry hopped Brown Trout with one oz Saaz

Padunk-a-Dunkel Notes:
1.7.11 -- As I was testing the gravity, noticed the beer smelled awful. Continued discussion here and here. End Result:



it was only the second time I have had to dump an entire batch. Here is the first:
http://www.youtube.com/watch?v=&feature=player_embedded

Brown Trout Notes:
1.7.11 -- 70 degrees, 1.015. Tastes very clean and malty.
1.12.11 -- racked into keg and hooked to the gas. I think I may taste a faint sourness, but then again, I could be imagining it. Final gravity -- 1.015.