Apr 9, 2011

Amber Beaver / Winona's Big Brown Beaver

Amber Beaver -- 19 IBU 1.058 -- 1.015 -- 5.6% ABV
Wynona's Big Brown Beaver -- 39 IBU 1.060 -- 1.013 -- 6.2% ABV
84% efficiency

The Malts:

11 lbs Pilsner

10 lbs Munich II

The Hops:

2 oz Hallertauer (3.8% AA) 60 minutes

2oz Hallertauer (3.8 % AA) 15 minutes

Mini Mash for Wynona's Big Brown Beaver:

1.5 lbs Marris Otter

1.5 lbs 60L Crystal

1oz Simcoe (14.1% AA) 15 minutes

21 pound grain / 2quarts a pound = 10.5 gallons strike water

2.6 gallons absorption 5 gallons sparge water

1. Main mash

2. Mini mash. (one gallon) (1.5 lbs Maris Otter, 1.5 lbs 60L Crystal)

3. Main mash-out decoction

4. Heat sparge water (main mash)

5. Sparge main .

6. Heat sparge water for mini-mash (half gallon)

7. Put mesh bag in sparge water mini-mash or pour over bag


Main boil: 2oz Halertaur 60 2oz Halertaur 15 + whirlflocx2


Mini boil: 1oz Simcoe (14% AA) 15 minutes

Reflections: Things went pretty well with the exception of a clog in the chiller -- I think it is the scrubby, and I will eschew it next time. had to syphon the last four gallons or so out, and it was only down around 100. Letting it chill in chest freezer and cool box overnight. It was still too warm to pitch in the morning (about 75 on the ale, and about 65 on the lager), so it is still sitting, which worries me about DMS (Palmer suggests it should not be a worry lower than 80 degrees). I think the wort was around 90 when I brought it in. I imagine everything should be fine, but if this one has "that homebrew taste" I'll know why.

Notes: 4.9.11 -- Pitched yeast into both beers

Amber Beaver Notes:

4.18.11: 1.019 beginning diacetyl rest.
4.23.11: 1.015 lagering begun

8.20.11 -- kegged (blue keg for storage). Back into the chest freezer. Sample has a nice malty scent with a little bit of a bock-bite, 'er kick.

Wynona's Big Brown Beaver Notes:

4.17.11 Gravity down to 1.016; dry hopped with 1oz Simcoe (14% AA)

5.5.11 -- Gravity down to 1.013; kegged.

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