Tag Archives: brewing

First Brew of 2013!

10 Jan

This Saturday, January 12th, is the first brew day of 2013. On the docket:

• CDBC CDA#5 – 10 gallons, recipe below
• Bottle our big beers – the barley wine and “little” something dark.
CDA #5: Black IPA

CDA #5: Black IPA
Specialty Beer
Type: All Grain Date: 01/12/2013
Batch Size
10.50 gal
Brewer: CDBC
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Vol 11.44 gal Brewhouse Efficiency: 70.00 %
Final Bottling Vol: 10.25 gal Est Mash Efficiency 73.8 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:







24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.7 %
2 lbs Carafa II (412.0 SRM) Grain 2 6.6 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 3.3 %
1 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 4 3.3 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.6 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 6.6 %
2.00 oz Warrior [15.00 %] – Boil 60.0 min Hop 7 46.1 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8
2.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 9
1.25 oz Centennial [10.00 %] – Boil 10.0 min Hop 10 7.0 IBUs
1.00 oz Williamette [5.50 %] – Boil 10.0 min Hop 11 3.1 IBUs
1.75 oz Warrior [15.00 %] – Boil 0.0 min Hop 12 0.0 IBUs
1.00 oz Williamette [5.50 %] – Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] Yeast 14

Beer Profile

Est Orig Gravity: 1.077 SG Measured Orig Gravity: 1.062 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Est Alcohol by Vol: 8.6 % Actual Alcohol by Vol: 6.6 %
Bitterness: 56.1 IBUs Calories: 207.7 kcal/12oz
Est Color: 38.2 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 30 lbs 8.0 oz
Sparge Water: 7.97 gal Grain Temp: 55.0 F
Sparge Temp: 168.0 F Tun Temp: 55.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Mash In Add 37.57 qt of water at 165.4 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.00gal, 6.97gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 72.76 PSI Carbonation Used: Keg with 72.76 PSI
Keg/Bottling Temperature: 140.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 125.6 F


Created with BeerSmith


CDBC Updates — December 2012

1 Dec
It’s been awhile….

I realize it’s been almost six months since we’ve posted…but we’ve been busy! (I know, everyone is busy.) Anyway, here are some updates from the CDBC:

• We are re-committed to the website. You can follow us on Twitter @cdbrewing to get updates now and Facebook is coming soon (welcome to 2007!)

• There is now a recipe section on the site and a “Submit a Recipe” section. We will try to add recipes as we can, we like to share.

• Coming in 2013: Our first annual(?) CDBC Chili Con Carnival. Planning is in process.

• February or March 2013 CDBC Club Meeting will be at a local brewery….with the brewmaster.

• We actually have monthly meetings like a real homebrew club.

• The CDBC is looking to be more involved in local competitions and festivals.

We’ve been brewing. We’ve been drinking. We’ve been dreaming about a conical fermentor.

Brew Day: June 30th

20 Jun
Post NHC Brew:

Normal brew day on Saturday June 30th. Perhaps we’ll brew something we learn about at NHC? Perhaps we’ll brew an old favorite? There has bee talk of a lager…maybe we’ll finally try lagering again.

See you at the Brewery!

Post Sounders FC Match Brew on Sat. August 27

23 Aug

Fredy Montero rejoicing after drinking a pint of our Amber Homebrew

We’ve planned to brew after the Sounders game this Saturday. Remember that keg of amber we powered through at Pork ‘n Pie? That’s what we are brewing. It was so delicious we want to recreate the magic.

Brew day! July 23 2011

23 Jul

Brew day has begun.

Jack looks on approvingly:


Scott adds the grain to the mash tun:


We are starting with a pale ale, and then moving onto an IPA. More to come…

Update 12:15 PM

The mash tun is rockin:


Kevin is testing out his new smoker: (beer can chicken…mmm


We also got our grain ready for the IPA. We cashed out our American two row supply… Called
For 21#!

The brew dogs are lounging in the sun:

More to come…

Update: 4:50

Amy Winehouse Memorial Pale Ale in the carboy:


IPA is boiling away:


Brewing is a hard days work…going on 7 hours!

Update: 7:30

Just got home from a long, but successful brew day. We brewed two beers and bottled one. ( and drank some)…

We brewed a pale ale we are calling the Amy Winehouse Memorial pale, and an IPA that we haven’t named yet.

IPA at flameout:


Rusty chasing sprinkler water from the plate chiller – he did this for 15 mins straight:


8ish gallons of IPA fermenting away:

Good job to everyone involved… Great beer is brewed here!

Brewing Plans

22 Jul

We have plans for a few beers coming up.

Next up: an IPA and a Pale. These should be ready for drinking at the Pork ‘N Pietacular in August.

After that:

  •  A Porter. Hopefully a clone of Deschutes Black Butte Porter.
  • There are  rumblings of a Pumpkin Ale.
  • Another CDBC CDA.
  • A Winter Warmer


Any other thoughts? Wants? Needs?

Brew Day Report: Janet’s Brown Ale 10 gallon brew

17 Jul

In preparation for the Pork n’ Pietacular, we’ve been brewing up a storm at the CDBC. What is the name for a large collection of beer, anyway? Not a storm…maybe a murder? Like a murder of crows? Anyway, we’ve been brewing a boatload of beer.

I thought I’d take this time to walk you all through the brew day. I brewed a brown ale, from the Brewing Classic Styles book. This is a Mike McDole recipe that has won a gold medal in homebrew competitions.

The brew day actually started yesterday, when I made the starter for the beer today. Using two yeast packs and a 1750 ml starter (which is basically dry malt extract and water, brewed to 1.040 strength), I let the starter sit on the stir plate for about a day, and then pitched it immediately. Sometimes I do a starter 2 days before and cool it first (so I can pour off the weak beer and keep just the yeast cake), but I didn’t have time.

  1. 9:45 am. Started the strike water heating. Often we boil water first to preheat the mashtun; this time I decided to try heating the water hotter than I normally would and letting it sit in the tun before I add the grain.
  2. Meanwhile, I weighed out and milled 24 lbs of grain (see pic in the gallery). Had to drain it into a fermenter to have enough room.
  3. 10:45 am: Start of mash. Mash at 151 degrees. Brought HLT (hot liquor tank; the keggle) up to 185 to preheat the mashtun. Mashtun got the water down to 175, let it sit until it was at 168. The addition of grain dropped temp to 151.
  4. During the mash, I wanted to get the sparge water up to temp ASAP (there was 12 gallons or so of water for the sparge!. There is a lot of extra water at the bottom of the HLT, below where the outflow pipe is.  Max size of HLT, after filling it up to the pipe, is 14 gallons. 14 gallons exactly!
  5. 11:45, begin vorlauf and draining mashtun. HLT at 180, mash at 149. Good heat retention over 1 hour. Added FWH (first wort hops) at 11:30 because I forgot about them.
  6. Sparge temp for first sparge (filled up mashtun about 85% of the way) around 175 degrees.
  7. 12:38 begin to heat for boil, completed batch sparges. Notice it’s 3 hours just to get the beer mashed and to begin heating! This is for a 10 gallon batch, of course, but even with a smaller batch it can take a while.
  8. Final pre-boil volume: 13 gallons. Pre boil gravity: 12.5 brix, or 1.049.
  9. If we boil off 2.5 gallons per hour, we’ll have 10.5 gallons at the end of the boil and end at 1.063 or 15.5-16 brix. I was estimating a boiloff rate based on prior boils, but I didn’t really know.
  10. At a boil at 1:09. So it took 30 minutes to come to a boil. First hop addition, 2 oz Northern Brewer pellet hops. I’m using hop bags, because I found that NOT using them really clogs up the works.
  11. 1:55: Hop addition with Whirlfloc, Yeast nutrient, a little Irish moss (because of only 1 tablet). 1:55. Looking good. Boil at 11.5 gallons. Perhaps we have less boil off than we think?
  12. Finished boil on time, 2:10. Final volume at the end of the boil: 11 gallons. So we have a somewhat lower boiloff rate than I’d thought.
  13. Final OG: 14.5 brix (1.058), 1.056 by hydrometer. Not sure where those points went, but I’m guessing that if we’d boiled off another 1/2 gallon or so we’d have hit the gravity, as we hit the PBG.
  14. I then started draining the boil kettle, through the march pump, into the hopback, and into the plate chiller. In spite of the speed of the chiller (whole batch, 9 gallons in total, down to 75 degrees in 10 minutes or so), it still uses a LOT of water.
  15. Into fermenter: 5 gallons in A and 4 gallons in B. More loss to hopback than expected (gets clogged after 8 gallons or so, it seems. About a gallon of wort left in boiler too. That will need to be accounted for.
  16. Aerated and pitched at 3:40pm. Paddle aerated for a few minutes each and then pitched half the starter into each fermentor. Left in basement at 61 degrees. Brought them upstairs for the night, it’s around 68 up here.
Over the next few days, I’ll need to keep an eye on the beer to make sure that it ferments well. I’ll check the gravity around the end of the week, to see how close it’s getting to the target gravity.
Hope you enjoyed (or didn’t fall asleep during) this little walk through a brew day.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Janet's Brown Ale
Brewer: Central District Brewer's Collective
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
Batch Size: 10.00 gal
Boil Size: 13.17 gal
Estimated OG: 1.065 SG
Estimated Color: 20.7 SRM
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU
18 lbs 7.4 oz Pale Malt (2 Row) US (2.0 SRM)            Grain        76.63 %
1 lbs 14.8 oz Cara-Pils/Dextrine (2.0 SRM)              Grain        7.98 %
1 lbs 8.6 oz  Wheat Malt, Bel (2.0 SRM)                 Grain        6.39 %
1 lbs         Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        4.15 %
12.3 oz       Chocolate Malt (420.0 SRM)                Grain        3.19 %
6.4 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        1.66 %
3.08 oz       Centennial [10.00 %]  (Dry Hop 3 days)    Hops          -
2.00 oz       Northern Brewer [8.50 %]  (60 min)        Hops         29.2 IBU
1.55 oz       Northern Brewer [8.50 %]  (60 min) (Mash HHops         4.5 IBU
1.60 oz       Northern Brewer [8.50 %]  (15 min)        Hops         11.6 IBU
1.55 oz       Cascade [5.50 %]  (10 min)                Hops         5.3 IBU
2.31 oz       Cascade [5.50 %]  (0 min)                 Hops          -            

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.09 lb
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 30.12 qt of water at 164.3 F    151.0 F
%d bloggers like this: