Friday, September 13, 2013
Citra gone
Today picked up the keys for the new house and to mark the occasion drank the last bottle of the first Citra.
Saturday, August 31, 2013
Ended up making a quick pale ale using up the 60g of Pacific Gem (20g bittering, 20g aroma, 20g flameout), ended up with ~20L and could be better than I expected.
All bottled up and just have a couple of kg of pale malt and 100g of simcoe in the stores.... but a small question of moving house first.
All bottled up and just have a couple of kg of pale malt and 100g of simcoe in the stores.... but a small question of moving house first.
Thursday, August 15, 2013
Last Brew...........
.... in my current rented house. In less than a month I should have the keys to my new house.
It's also a chance to give the new mash tun a spin, and I have replacement 1wire temperature sensors for the mash tun.
It's also a chance to give the new mash tun a spin, and I have replacement 1wire temperature sensors for the mash tun.
Sunday, June 9, 2013
Bottling done - and out of the fermenter this is tasting stunning.
I've given the polypin another go... it will be disappointing if this is 5L wasted. I think the mistake last time was releasing pressure in the polypin too quickly/frequently- so I think I was pushing oxygen back into the beer each time. The plan this time is to try wait a week before doing anything with the polypin. Leaving it later should give enough co2 build up to make sure the oxygen is purged.
I've given the polypin another go... it will be disappointing if this is 5L wasted. I think the mistake last time was releasing pressure in the polypin too quickly/frequently- so I think I was pushing oxygen back into the beer each time. The plan this time is to try wait a week before doing anything with the polypin. Leaving it later should give enough co2 build up to make sure the oxygen is purged.
Saturday, June 1, 2013
NZ Dual Hop
A new brew on the go, if I had more Nelson Sauvin this might have been 100% Nelson Sauvin again, and maybe fresher as these have been in the freezer for 7 months (however they smelt really nice)
Instead it's a 40g of Pacific Gem (20g bittering 20g aroma) and 32g Nelson Sauvin for Aroma and 23g Nelson Sauvin at flame out.
Most positive is that I'm now down to just 60g of Pacfic Gem which plan on doing a SHPA with next.
Then time to get some Centennial/Willamette/Hallertau/Caragold to revisit the Gold Goose. I really don't want to stock up on too many open packets of hops in the freezer.
Instead it's a 40g of Pacific Gem (20g bittering 20g aroma) and 32g Nelson Sauvin for Aroma and 23g Nelson Sauvin at flame out.
Most positive is that I'm now down to just 60g of Pacfic Gem which plan on doing a SHPA with next.
Then time to get some Centennial/Willamette/Hallertau/Caragold to revisit the Gold Goose. I really don't want to stock up on too many open packets of hops in the freezer.
Friday, May 31, 2013
Single Hop Cascade Pale Ale
This one doesn't count as my own brew- but something I helped some friends brew. I didn't quite get as far as publishing a pdf of the recipe/process before hand.
https://dl.dropboxusercontent.com/s/0wvs2eqvlxyqh4c/CascadeSHPA_18AG15i16_1370039605.pdf?dl=1
https://dl.dropboxusercontent.com/s/0wvs2eqvlxyqh4c/CascadeSHPA_18AG15i16_1370039605.pdf?dl=1
Sunday, March 10, 2013
Green Bullet Pale Ale
Another brew of Green Bullet Pale Ale, only have 2 hops in the freezer now (Pacific Gem and Nelson Sauvin). The new kettle seems to have a bigger level of evaporation than I'd expect (even without leaving hte lid off completely- had to top up with 2L of water).
I seem to have an extra 10g of the Green Bullet hops left still, so will try with a first ever dry hop.
This is also another attempt at reusing yeast from the previous brew, this should decide if reusing yeast is more unpredictable as Citra and Green Bullet are both simple pale ales.
I seem to have an extra 10g of the Green Bullet hops left still, so will try with a first ever dry hop.
This is also another attempt at reusing yeast from the previous brew, this should decide if reusing yeast is more unpredictable as Citra and Green Bullet are both simple pale ales.
Saturday, February 23, 2013
Brew Day Underway
I'm quite impressed with the DSB1820 temperature sensors, the collection of scripts running on the Raspberry Pi (http://db.tt/2tXTxpfH) are producing graphs, flashing lights, displaying on an LCD screen and sounding a buzzer.
On the to-do list is to integrate the results into the Android App, as it also sends a multicast datagram every second with a pickled result.
.(dp0
S'_operation'
p1
S'temperatureResults'
p2
sS'currentStatus'
p3
I0
sS'currentResult'
p4
(dp5
S'28-0000044dcda4'
p6
(dp7
S'timestamp'
p8
F1361627762.557467
sS'valid'
p9
I01
sS'temperature'
p10
F87.625
sssS'_checksum'
p11
S'81bed18605115fd99c84bd694cf7773fc85fea34'
p12
s.
On the to-do list is to integrate the results into the Android App, as it also sends a multicast datagram every second with a pickled result.
.(dp0
S'_operation'
p1
S'temperatureResults'
p2
sS'currentStatus'
p3
I0
sS'currentResult'
p4
(dp5
S'28-0000044dcda4'
p6
(dp7
S'timestamp'
p8
F1361627762.557467
sS'valid'
p9
I01
sS'temperature'
p10
F87.625
sssS'_checksum'
p11
S'81bed18605115fd99c84bd694cf7773fc85fea34'
p12
s.
Friday, February 8, 2013
Sunday, December 2, 2012
Yelllow Goose - Time to bottle
Time to bottle the beer, this is the without doubt the best tasting sample from the fermenter.
I haven't had a full trial of the dark green goose yet, but it's looking like with temperature control reused yeast is the way to go.
I've been experimenting a little bit with some scripts to graph temperatures (using dummy data as the probes still haven't turned up).
At the end of the bottling session every bottle, mini-keg and polypin will be full of beer.
I haven't had a full trial of the dark green goose yet, but it's looking like with temperature control reused yeast is the way to go.
I've been experimenting a little bit with some scripts to graph temperatures (using dummy data as the probes still haven't turned up).
At the end of the bottling session every bottle, mini-keg and polypin will be full of beer.
Sunday, November 25, 2012
Yellow Goose 2
A quick brew to test reusing yeast (from Dark Green Goose), in the past this hasn't worked out too well, and it was either crystal malt (but Dark Green Goose seems to be ok) or reusing yeast.
It may have been that the reused yeast was giving a more vigorous ferment, and not having a fridge at the time might have been too much.
This also happened to be the cleanest and driest brewday ever (still some washing up left tomorrow, but no sticky messes). Let's hope the ferment goes well too.
To help understand what is happening during different stages of the brew process, I've got most the parts to assemble a raspberry pi temperature logger. It's staggering the power in a raspberry pi is available for less than £25.
It may have been that the reused yeast was giving a more vigorous ferment, and not having a fridge at the time might have been too much.
This also happened to be the cleanest and driest brewday ever (still some washing up left tomorrow, but no sticky messes). Let's hope the ferment goes well too.
To help understand what is happening during different stages of the brew process, I've got most the parts to assemble a raspberry pi temperature logger. It's staggering the power in a raspberry pi is available for less than £25.
Friday, November 16, 2012
more calculations...
Had to really think hard about the fermentation of the Dark Green Goose.
Fermentation seems isn't wanting to move from 1.020 from 1.052.
Looking back at Citra, gave an attenuation of 67%, applying that to this brew gives with a fudge factor for using less fermentable Crystal malt suggests 1.020 is about the right ball park.
The big question in my mind now is if 67% fermentability of the base malt is too low, and if it is then this is something new to consider in the calculator.
Both Citra and Dark Green Goose had a similair 69degC mash temperature. Nelson,was mashed cooler at 65degC gave a 75% fermentability.
Fermentation seems isn't wanting to move from 1.020 from 1.052.
Looking back at Citra, gave an attenuation of 67%, applying that to this brew gives with a fudge factor for using less fermentable Crystal malt suggests 1.020 is about the right ball park.
The big question in my mind now is if 67% fermentability of the base malt is too low, and if it is then this is something new to consider in the calculator.
Both Citra and Dark Green Goose had a similair 69degC mash temperature. Nelson,was mashed cooler at 65degC gave a 75% fermentability.
| Maris Otter | Crysal 80L | Total | ||
| 1.052 | 1.052 | |||
| 52 | 52 | 52 | ||
| 31.6727272727 | 1.1818181818 | 32.8545454545 | ||
| 19.1454545455 | ||||
| 1.0191454545 | ||||
| Qty Weight | Qty % | Fermentiiblity | ||
| 5500 | Weight | |||
| 5000 | 0.9090909091 | 67 | 60.9090909091 | Percentage Maris Otter |
| 500 | 0.0909090909 | 25 | 2.2727272727 | Percentage Crystal |
Saturday, November 10, 2012
Dark Green Goose
Brewday is underway, the first from a new sack of 25 kg malt.
This is as much an experiment to optimise a process around boiling the full volume of wort in a 3 stage process.
This will start to use up some hops that I didn't get around to using straight away... I need to concentrate on using up hops now.
This is as much an experiment to optimise a process around boiling the full volume of wort in a 3 stage process.
This will start to use up some hops that I didn't get around to using straight away... I need to concentrate on using up hops now.
Sunday, October 28, 2012
Nelson Bottled
Bottled the single hop "Nelson", moving closer to the £1.50 per pint line (including all equipment and ingredients).
Saturday, October 27, 2012
Nelson ready for bottling
The Nelson single hop has come on quite well, given it was stab in the dark with the bitterness it isn't too bad.... probably could have more bitterness but time will tell when it's in the bottle.
The cooler mash has resulted in a perfect Final Gravity.
Next brew planned is a remake of Pure Green Goose using crystal rather than caramalt to try pin-point if the slow conditioning problem seen with AG9 and AG12
The cooler mash has resulted in a perfect Final Gravity.
Next brew planned is a remake of Pure Green Goose using crystal rather than caramalt to try pin-point if the slow conditioning problem seen with AG9 and AG12
Saturday, October 20, 2012
Brew day over
26.5 Litres of a new brew in the fermentation cupboard.
A big update to the process towards trying to get bigger batch sizes, and also a bit of an experiment in trying to get best utilisation after listening to Glen Tinseth and John Palmer discussing that hop utilisation isn't linked to gravity but the proteins in the wort.
The boilers comfortably hold 26 litres without risking boilerover, the fermentaiton bin has 28 litres this time (1.5 litre dead space). I think going to 29 litres may be ok in the fermentation bin which would give a maximum batch size of 27.5 litres.
Tasting this brew during the boil seemed to be quite bitter so cut the hops back and added a few more finishing hops. The big flaw in the process was trying to boil (12 + 14 in the primary boil) and 14 litres (secondary boil)- but the left over wort cooled to 50deg between the sparge and draining one of the boilers. The time to get back to boiling with the hops left in the boiler wasn't insignificant.
Proposal for the next process:
T0:
T15: - as soon as the first 12 litres of wort is sparged begin boiling for 45 minutes - no hops (A)
T~30: begin boiling
- carry on sparging and collect next 14 litres of boiler
- carry on sparging and collect 12 litres of wort.
T~60: add pipes/immersion chiller for sterilisation
T~75: begin draining wort from (A) into fermentation bin and cool to 37deg
T~90: begin boiling 14L wort with medium gravity and hops (B) and 12L with low gravity (C)
T~165: drain into fermentation bin and cool.
-
A big update to the process towards trying to get bigger batch sizes, and also a bit of an experiment in trying to get best utilisation after listening to Glen Tinseth and John Palmer discussing that hop utilisation isn't linked to gravity but the proteins in the wort.
The boilers comfortably hold 26 litres without risking boilerover, the fermentaiton bin has 28 litres this time (1.5 litre dead space). I think going to 29 litres may be ok in the fermentation bin which would give a maximum batch size of 27.5 litres.
Tasting this brew during the boil seemed to be quite bitter so cut the hops back and added a few more finishing hops. The big flaw in the process was trying to boil (12 + 14 in the primary boil) and 14 litres (secondary boil)- but the left over wort cooled to 50deg between the sparge and draining one of the boilers. The time to get back to boiling with the hops left in the boiler wasn't insignificant.
Proposal for the next process:
T0:
T15: - as soon as the first 12 litres of wort is sparged begin boiling for 45 minutes - no hops (A)
T~30: begin boiling
- carry on sparging and collect next 14 litres of boiler
- carry on sparging and collect 12 litres of wort.
T~60: add pipes/immersion chiller for sterilisation
T~75: begin draining wort from (A) into fermentation bin and cool to 37deg
T~90: begin boiling 14L wort with medium gravity and hops (B) and 12L with low gravity (C)
T~165: drain into fermentation bin and cool.
-
Tuesday, October 9, 2012
Nelson Recipe
Planned recipe, hoping the accuracy of the calculations can be refined throughout this brewday.
Back to pen and paper rather than using the tablet.
process : Calculating with Process 19AG16i17 process : brewerslabEngine rev 2012-10-09 process : changes since 2011-09-14 process : - conversion to use Gql datastore rather than pickle process : - removed ingredients against activities never used so far process : - found potential bug with checkStockAndPrice and kegs process : - now using implicit caprequired/co2required process : changes since 2011-04-15 process : - waterRequirement changes to better include FV deadspace process : - waterRequirement ignore hop wastage if boilder deadspace is greater process : key assumptions process : - hops not scaled based on topup assumed marginal process : ( need some calculation for this as big assumption) boilWaste: Adding 1.25 for wastage in the boiler boilWaste: Adding 1.25 for wastage in the boiler boilWaste: batch size adjusted to 28.50 to account for wastage in boiler boilWaste: batch size adjusted to 30.0 to account for wastage in fermentation bint calcferm : Calculating expected gravity calcferm : fermentable: 340.0gm Honey calcferm : hwe: 291.84 extract: 76.0 calcferm : contribution = 3.30678589353 calcferm : 3.30678589353 = 0.34 * 291.84 / 30.00666 calcferm : fermentable: 200.0gm Torrified Wheat calcferm : hwe: 299.52 extract: 78.0 calcferm : contribution = 1.99635680879 calcferm : 1.99635680879 = 0.2 * 299.52 / 30.00666 calcferm : Including in Mash Gravity calcferm : fermentable: 5000.0gm Tipple calcferm : hwe: 315.648 extract: 82.2 calcferm : contribution = 52.5963236162 calcferm : 52.5963236162 = 5.0 * 315.648 / 30.00666 calcferm : Including in Mash Gravity calcferm : uncorrected gravity for grain 1.055 calcferm : correcting gravity based on mash efficiency of 71.0 % calcferm : estimated_gravity_mashedgrain = 38.7608031017 calcferm : 38.761 = 57.899 * 0.71 calcferm : 1.039 = 1 + (38.761/1000) calcferm : estimated_gravity_nonmashedgrain = 3.30678589353 calcferm : estimated_gravity = 38.761 + 3.307calchops : Calculating Tinseth Hop Calculation calchops : http://www.realbeer.com/hops/research.html calchops : setting volume for hops calculations to 38.01 (was 30.01) result : hop_utilisation = 0.0000 for 1.0421 @ 0.001 m tinseth : 0.0000 = 1.1306 * 0.0000 tinseth : bigness_factor = 1.1306 tinseth : 1.1306 = 1.65 * 0.000125 ^ ( 1 + estimated_gravity / 1000 ) tinseth : 1.1306 = 1.65 * 0.000125 ^ (1.0421 - 1 ) tinseth : 1.1306 = 1.65 * 0.6852 tinseth : boil_time_factor = 0.0000 tinseth : 0.0000 = ( 1 - e ^ (-0.04 * hop_boil_time) ) / 415 tinseth : 0.0000 = ( 1 - e ^ (-0.04 * 0.001) ) / 415 tinseth : 0.0000 = ( 1 - e ^ (-4e-05) ) / 415 tinseth : 0.0000 = ( 1 - 0.9999600008 ) / 415 tinseth : 0.0000 = ( 3.99992000106e-05 ) / 415 result : hop_utilisation = 0.0025 for 1.0421 @ 60.0 m tinseth : 0.0025 = 1.1306 * 0.0022 tinseth : bigness_factor = 1.1306 tinseth : 1.1306 = 1.65 * 0.000125 ^ ( 1 + estimated_gravity / 1000 ) tinseth : 1.1306 = 1.65 * 0.000125 ^ (1.0421 - 1 ) tinseth : 1.1306 = 1.65 * 0.6852 tinseth : boil_time_factor = 0.0022 tinseth : 0.0022 = ( 1 - e ^ (-0.04 * hop_boil_time) ) / 415 tinseth : 0.0022 = ( 1 - e ^ (-0.04 * 60.0) ) / 415 tinseth : 0.0022 = ( 1 - e ^ (-2.4) ) / 415 tinseth : 0.0022 = ( 1 - 0.0907179532894 ) / 415 tinseth : 0.0022 = ( 0.909282046711 ) / 415 result : hop_utilisation = 0.0012 for 1.0421 @ 15.0 m tinseth : 0.0012 = 1.1306 * 0.0011 tinseth : bigness_factor = 1.1306 tinseth : 1.1306 = 1.65 * 0.000125 ^ ( 1 + estimated_gravity / 1000 ) tinseth : 1.1306 = 1.65 * 0.000125 ^ (1.0421 - 1 ) tinseth : 1.1306 = 1.65 * 0.6852 tinseth : boil_time_factor = 0.0011 tinseth : 0.0011 = ( 1 - e ^ (-0.04 * hop_boil_time) ) / 415 tinseth : 0.0011 = ( 1 - e ^ (-0.04 * 15.0) ) / 415 tinseth : 0.0011 = ( 1 - e ^ (-0.6) ) / 415 tinseth : 0.0011 = ( 1 - 0.548811636094 ) / 415 tinseth : 0.0011 = ( 0.451188363906 ) / 415 calchopsW: 0.00 IBU = 15.0gm Nelson Sauvin @ 0.001 minutes calchopsW: this_hop_ibu = 0.001 calchopsW: 0.001 = hop_utilisation_factor * (hop_alpha * qty * 1000) / batch_size calchopsW: 0.001 = 0.00000011 * (12.25 * 15.0 * 1000) / 38.00666 calchopsW: 19.96 IBU = 25.0gm Nelson Sauvin @ 60.0 minutes calchopsW: this_hop_ibu = 19.960 calchopsW: 19.960 = hop_utilisation_factor * (hop_alpha * qty * 1000) / batch_size calchopsW: 19.960 = 0.00247708 * (12.25 * 25.0 * 1000) / 38.00666 calchopsW: 5.94 IBU = 15.0gm Nelson Sauvin @ 15.0 minutes calchopsW: this_hop_ibu = 5.942 calchopsW: 5.942 = hop_utilisation_factor * (hop_alpha * qty * 1000) / batch_size calchopsW: 5.942 = 0.00122914 * (12.25 * 15.0 * 1000) / 38.00666 calchops : 25.90 IBU = Estimated Total IBUs calchops : not taking account of additional hops required for top-up dilutions calchops : hops calculated on batch size of 38.01 calcColor: Calculating Morey SRM Colours calcColor: http://www.brewingtechniques.com/brewingtechniques/beerslaw/morey.html calcColor: color_srm = 1.016 for Torrified Wheat calcColor: 1.016 = 2.0 EBC * 0.8368 calcColor: weighted_grain_color = 0.45 calcColor: 0.45 = (qty / 1000 / 0.454) * color_srm calcColor: 0.45 = (200.0 / 1000 / 0.454) * 1.0 calcColor: 0.45 = (0.440528634361) * 1.0 calcColor: color_srm = 3.00228 for Tipple calcColor: 3.00228 = 5.9 EBC * 0.8368 calcColor: weighted_grain_color = 33.06 calcColor: 33.06 = (qty / 1000 / 0.454) * color_srm calcColor: 33.06 = (5000.0 / 1000 / 0.454) * 3.0 calcColor: 33.06 = (11.013215859) * 3.0 calcColor: total_weighted_color = 33.51 calcColor: 33.51 = sum(weighted_color) calcColor: estimated srm = 3.4 calcColor: 3.4 = 1.4922 * mcu ^ 0.6859 calcColor: 3.4 = 1.4922 * 3.337 ^ 0.6859 calcColor: mcu = 3.337 calcColor: 3.337 = weighted_grain_color / volume_gallons calcColor: 3.337 = 33.512 / 10.041 calcColor: volume_gallons = 10.041 calcColor: 10.041 = (batch_size + top_up) / 3.785 calcColor: 10.041 = (30.007 + 8.000) / 3.785 result : estimated ebc = 6.7 calcColor: 6.719 = 3.4 SRM * 1.97 calcfgrav: Calculating Estimated Final Gravity calcfgrav: estimated_final_gravity = 1.0088 calcfgrav: 1.0088 = 1 + (estimated_gravity - (1.23 * (fermentable_grain + fermentable_nongrain ))/1000 calcfgrav: 8.7801 = 42.0675889952 - (1.23 * (24.48 + 2.58 ) calcfgrav: fermentable_grain = 24.48 calcfgrav: 24.48 = (estimated_gravity * grain_pcnt * grain_fermentable_typical_pnct) calcfgrav: 24.48 = (42.07 * 0.94 * 0.62) calcfgrav: fermentable_nongrain = 2.58 calcfgrav: 24.48 = (estimated_gravity * nongrain_pcnt * nongrain_fermentable_typical_pnct) calcfgrav: 2.58 = (42.07 * 0.06 * 1.00) calcfgrav: estimated_yeast_attenuation = 11.3582 calcfgrav: yeast attenuation for Safale S04 0.7 calcfgrav: 11.3582 = estimated_gravity * (1 - yeast_atten) calcfgrav: 11.3582 = 42.0676 * (1 - 0.7) calcfgrav: Yeast Attenuation used for final gravity estimate result : Final Gravity Estimate = 1.011 calcabv : Alcohol By Volume result : abv = 4.02 % calcabv : 4.02 % = ( original_gravity - final_gravity ) * 131 calcabv : 4.02 % = ( 1.0421 - 1.0114 ) * 131 striketmp: Calculating Strike Temperature striketmp: http://www.howtobrew.com/section3/chapter16-3.html striketmp: strike_temp = 82.5C striketmp: 82.5C = ( ( .41 / mash_grain_ratio ) * (target_mash_temp - initial_grain_temp) ) + target_mash_temp striketmp: 82.5C = ( ( .41 / 1.50 ) * (70.0C - 17.0C) ) + 68.0C waterreqd: Calculating Water Requirement waterreqd: Batch Size Requried = 26 L waterreqd: Batch Size Requried (plus wastage)= 30.00666 L waterreqd: TopUp Volum of 8.00 --> 22.01 L waterreqd: fermentable: 200.0gm Torrified Wheat waterreqd: fermentable: 5000.0gm Tipple waterreqd: Grain Weight = 5200.0gm --> 5.2 L water waterreqd: hop: 15.0gm Nelson Sauvin waterreqd: hop: 15.0gm Nelson Sauvin waterreqd: hop: 25.0gm Nelson Sauvin waterreqd: Ingoring hop weight and using just boiler deadspace waterreqd: Mash/Lauter Tun Deadspace = 2.25 --> 2.25 L water waterreqd: Hot Liquor Tank Deadspace = 3.5 --> 3.5 L water waterreqd: Fermentation Bin Deadspace--> 1.50666 L water waterreqd: Cooling Loss (4.0 %) --> 0.9405328 L water waterreqd: Boiling Loss (15.0 %) --> 3.44207892 L water waterreqd: Total Additional Water Required 16.8 L (in boil 26.4 L) waterreqd: Total Water Required 38.8 L waterreqd: post boil volume in boilers 19.90 waterreqd: not counting any hops as boiler deadspace higher waterreqd: post boil volume in fv/precooling 19.90 waterreqd: post boil volume in fv/cooled 18.96 waterreqd: available out of fv 17.45 waterreqd: InFV = batchSize + FV_Deadspace waterreqd: 27.51 = 26.00 + 1.5067 mashliqid: Mash Liquid required, based on mashliqid: http://www.brew365.com/technique_calculating_mash_water_volume.php mashliqid: fermentable: 200.0gm Torrified Wheat mashliqid: fermentable: 5000.0gm Tipple mashliqid: grain_thickness_ratio 1.500 result : mash_liquid = 16.3 mashliqid: 16.3 = ( grain_thickness_ratio * total_grain_weight ) / (4 * metric_lb_kg ) * metric_gal_l mashliqid: 16.3 = ( 1.500 * 5.20 ) / (4 * 0.4536 ) * 3.7854 mashliqid: 16.3 = ( 7.8000 ) / ( 1.8144 ) * 3.7854 mashliqid: 16.3 = 4.2990 * 3.7854 mashgravi: Calculating Mash Gravity (Post Mash/Pre Boil/Pre Evaporation Concentration) mashgravi: Boil Volume: 26.39 mashgravi: Gravity Expected from Grain: 1.0388 mashgravi: Volume after boil/cooling: 22.01 mashgravi: 1.032 = (1-(estimated_gravity_grain * 1000) * batch_size_with_wastage) / boil_volume mashgravi: 32.32 = (39 * 22.01) / 26.39 mashgravi: Pre Boil Gravity (Pre Boil/Pre Evaporation Concentration) mashgravi: Boil Volume: 26.39 mashgravi: Gravity Expected: 1.0421 mashgravi: Volume after boil/cooling: 22.01 mashgravi: 1.032 = (1-(estimated_gravity * 1000) * batch_size_with_wastage) / boil_volume mashgravi: 35.08 = (42 * 22.01) / 26.39 topupVolu: Have a topup volume of 8.00 topupVolu: Scaling Post Mash Volume 1.0323 --> 1.0502 topupVolu: Scaling Estimated OG 1.0421 --> 1.0655 topupVolu: Scaling Estimated OG Grain 1.0388 --> 1.0603 topupVolu: Scaling Pre Boil Gravity 1.0351 --> 1.0545 preCoolOG: Volume before Cooling Contraction = 22.67 preCoolOG: Assumed Approx Loss during cooling = 0.66 preCoolOG: Estimated OG After Cooling Contraction = 1.042068 preCoolOG: Estimated OG Before Cooling Contraction = 1.040905 ABV : 4.0229 1.0421 OG 1.0114 FG IBU : 37.7878 340.0 Honey 200.0 Torrified Wheat 5000.0 Tipple 15.0 0.0 Nelson Sauvin 15.0 15.0 Nelson Sauvin 25.0 60.0 Nelson Sauvin
Monday, October 8, 2012
Label
It's hard to come up with a clever name- so CITRA will have to do. I wish I had brewed more of this as it is probably my best brew to date.
Sunday, October 7, 2012
Wednesday, August 8, 2012
ABC
It's taken a long time for the second beer with reused yeast to start coming into condition.
The mini-keg wasn't that good but opening a bottle has a fair amount of carbonation..... 5 months is a long time to wait for a beer though.... but it's more than drinkable
The mini-keg wasn't that good but opening a bottle has a fair amount of carbonation..... 5 months is a long time to wait for a beer though.... but it's more than drinkable
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