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:


Gallons = 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))

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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 Dunkel	OG: 1.053
	Type: All Grain	FG: 1.016
	Rating: 0.0	ABV: 4.85 %
	Calories: 175	IBU'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
Name	Days / Temp
(none)

Grains & Adjuncts
Amount	Percentage		Name	Gravity	Color
21.00 lbs	93.33 %		Munich Malt	1.037	8.0
1.00 lbs	4.44 %		Cara-Pils/Dextrine	1.033	2.0
0.50 lbs	2.22 %		Chocolate Malt	1.034	350.0

Hops
Amount	IBU's		Name	Time	AA %
1.50 ozs	6.26		Saaz	15 mins	5.50
1.50 ozs	12.76		Styrian Goldings	90 mins	5.20
0.50 ozs	3.23		Saaz	30 mins	5.50

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.