BrewBlog: Big Otis
Specifics
General Information
Method: All Grain
Comments

7-31-2014: Brewed.  Initial readings were 6.5 gallons at 11.4B.  Pitched with the indicated temperature at 72F.

The Willamette hops were taken from the 2010 harvest.

8-1-2014: Evidence of fermentation apparent at 12 hours.  Blowout caught at 16 hours.

12-14-14: Transfer to keg from secondary.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.

Mash in with 2.75 gallons of water at 160F to hit a mash of 145F.  Infuse with 5 quarts, boiling, to increase the mash temperature to 160F and rest 30 minutes.  Infuse with 4 quarts , boiling, to increase the mash to the mash-out temperature of 170F.  Add hops to the kettle and drain the tun.  Sparge with an additional 12 quarts at 170F to collect a final volume of 6.5 gallons.

Bottle with 5 ounces of sucrose.

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