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Eisbock Recipe

29 Mar
CDBC Eisbock-Collaboration
Eisbock
Type: All Grain Date: 10/28/2012
Batch Size (fermenter): 11.00 gal Brewer: CDBC
Boil Size: 14.96 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.96 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.28 gal Est Mash Efficiency 73.2 %
Fermentation: Eisbock Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
24 lbs Munich Malt (9.0 SRM) Grain 3 64.9 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 21.6 %
4 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 5 10.8 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 6 2.7 %
3.00 oz Hallertauer Hersbrucker [4.75 %] – Boil 60.0 min Hop 7 20.2 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] – Boil 30.0 min Hop 8 4.4 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 9
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820) [35.49 ml] Yeast 10

Beer Profile

Est Original Gravity: 1.086 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.3 % Actual Alcohol by Vol: 8.5 %
Bitterness: 24.6 IBUs Calories: 274.0 kcal/12oz
Est Color: 19.9 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 37 lbs
Sparge Water: 3.67 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 0.00

Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 35.30 qt of water at 137.7 F 122.0 F 30 min
Saccharification Add 29.61 qt of water at 197.1 F 152.0 F 30 min
Sparge Step: Fly sparge with 3.67 gal water at 168.0 F
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 10.07 oz Carbonation Used: Bottle with 10.07 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 2.00 days
Fermentation: Eisbock Storage Temperature: 28.0 F

Notes

(Note: This is for the Doppelbock recipe that will be freeze concetrated into the Eisbock, and only for half the eventual volume).

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Recipe for Rye on Rye

5 Mar

This has been asked for and since we are about to bottle this, here ya go:

Rye on Rye
Roggenbier (German Rye Beer)
Type: All Grain Date: 02/02/2013
Batch Size (fermenter): 10.50 gal Brewer: Ryan Schmierer
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.44 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.25 gal Est Mash Efficiency 73.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
21.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
10.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
4 lbs Rice Hulls (0.0 SRM) Adjunct 3 14.4 %
13 lbs 11.3 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4 49.5 %
4 lbs Rye, Flaked (2.0 SRM) Grain 5 14.4 %
3 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 6 10.8 %
3 lbs Rye Malt (4.7 SRM) Grain 7 10.8 %
0.82 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 8 12.3 IBUs
0.41 oz Northern Brewer [8.50 %] – Boil 30.0 min Hop 9 4.7 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11
2.10 tsp Yeast Nutrient (Primary 3.0 days) Other 12

Beer Profile

Est Original Gravity: 1.057 SG Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.0 %
Bitterness: 17.1 IBUs Calories: 0.0 kcal/12oz
Est Color: 14.5 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27 lbs 11.3 oz
Sparge Water: 8.11 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Mash In Add 36.63 qt of water at 169.2 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.14gal, 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: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

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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
(fermenter):
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:

Ingredients

Ingredients


Amt

Name

Type

#

%/IBU
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


Name

Description

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

Notes

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CDBC Communist Porter

1 Dec
CDBC Soviet Baltic Porter
Baltic Porter
Type: All Grain Date: 02/25/2012
Batch Size (fermenter): 10.50 gal Brewer:
Boil Size: 13.43 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.18 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 10.25 gal Est Mash Efficiency 66.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients

Amt Name Type # %/IBU
25 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.0 %
9 lbs 8.1 oz Rye Malt (4.7 SRM) Grain 2 24.7 %
1 lbs 9.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.1 %
1 lbs 9.1 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
13.4 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.2 %
4.00 oz Fuggles [4.50 %] – Boil 60.0 min Hop 6 27.6 IBUs
2.10 oz Saaz [4.00 %] – Boil 10.0 min Hop 7 4.7 IBUs
2.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 8
Beer Profile
Est Original Gravity: 1.082 SG Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.7 % Actual Alcohol by Vol: 5.7 %
Bitterness: 32.2 IBUs Calories: 207.0 kcal/12oz
Est Color: 38.9 SRM
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 38 lbs 7.7 oz
Sparge Water: 1.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 36.63 qt of water at 123.2 F 115.0 F 60 min
Saccharification Add 30.79 qt of water at 197.2 F 149.0 F 45 min
Sparge Step: Fly sparge with 1.69 gal water at 168.0 F
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 8.05 oz Carbonation Used: Bottle with 8.05 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
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Shot o’ the Dark Recipe

19 Sep
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Shot o' the Dark
Brewer: Central District Brewer's Collective
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 6.00 gal      
Boil Size: 8.24 gal
Estimated OG: 1.071 SG
Estimated Color: 37.3 SRM
Estimated IBU: 23.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
12 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        74.07 %       
1 lbs 3.2 oz  Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        7.41 %        
14.4 oz       Munich Malt (9.0 SRM)                     Grain        5.56 %        
9.6 oz        Caravienne Malt (22.0 SRM)                Grain        3.70 %        
9.6 oz        Roasted Barley (500.0 SRM)                Grain        3.70 %        
9.6 oz        Special B Malt (180.0 SRM)                Grain        3.70 %        
4.8 oz        Chocolate Malt (350.0 SRM)                Grain        1.85 %        
0.53 oz       Magnum [14.00 %]  (90 min)                Hops         20.9 IBU      
0.53 oz       Saaz [4.00 %]  (10 min)                   Hops         2.0 IBU       
0.60 oz       Saaz [4.00 %]  (0 min)                    Hops          -            
1.00 T        Pumkin Pie Spice (Boil 5.0 min)           Misc                       
1.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                       
1.20 tsp      Yeast Nutrient (Primary 3.0 days)         Misc                       
29.00 oz      Canned Pumpkin (Boil 60.0 min)            Misc                       
29.00 oz      Canned Pumpkin (Mash 60.0 min)            Misc   

Actual Pre Boil Gravity: 1.046
Actual OG: 1.062
Efficiency: 65%
Final Batch size: 5 gallons

Updates from the Brewmaster

14 Sep

Every once in a while (especially when I’m trying to put off other work), I’ll try to update you all on what I’ve been doing with the brewery when you’re not around.

Adventures in Dry Hopping with Simcoe: Tragically Hopped Amber Ale

We’re lucky enough to live in a part of the country that is really close to where the majority of hops are produced. That means that when the hops are harvested, we often get first dibs on the hops, and can make “fresh hop” beers more easily than almost anywhere else.

So I ordered a pound of fresh Simcoe hops (because they are a CDBC favorite). You’re supposed to use them within a few days of when you get them. Unfortunately for me, Mountain Homebrew emailed me to say that my hops would be arriving on Friday, 9/5, the exact day I was leaving for a trip to Winthrop. Luckily for us, you can dry-hop with fresh hops, and we’d just brewed round #2 of the Tragically Hopped Amber Ale the week before. So, BLAMMO, those hops got pwned right into the Amber:
One half pound of fresh Simcoe awesomeness. Apparently the water content of fresh hops makes them equivalent to about 20% the same weight of dried whole or pellet hops, so this was like adding around 2 ounces of dried Simcoe.

Kegging Update

I spent some time cleaning the whole kegerator system and the kegs themselves.

I also kegged the amber ales (coming in at 7% ABV)  last night so we can bottle them off of the BeerGun, and added a half gallon of “hop tea” to one keg. I did this by making a light wort with 6 ounces of DME and a half gallon of water, boiling it, and then adding 1 ounce each of Amarillo, Warrior and Centennial to the “tea” in a hop bag after I turned the flame off. I let it steep for about 10 minutes, then cooled the wort and added it to the bottom of the keg before filling the keg up. This may add some nice hop aroma to the beer, or it may completely kill the beer. We’ll see!

Right now we have 4 kegs of beer in the kegerator, almost all of which are scheduled for bottling: the Brown Ale and IPA from the Pork n Pie (ready to bottle this Saturday), and the 2 kegs of Amber Ale.

The Count’s Red Ale

Finally, we’ve been commissioned by The Count vonAbbittstein himself to brew a beer for his annual Halloween Spooktacular (or something). Scott and I met last Wednesday to conduct this mission, trying out a new Red Ale Recipe (adapted from  http://www.homebrewtalk.com/f66/mojave-red-112308/).

The brew went well, with no major hiccups. We achieved an efficiency in the low 70s, and hit most of our targets spot on. It’s fermented quite nicely already, and is in the final week or so of conditioning before it’ll be ready to be kegged.

Recipe: The Count’s Red Ale (Mojave Red)

Brewer: Central District Brewer's Collective
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.24 gal
Estimated OG: 1.057 SG
Estimated Color: 18.8 SRM
Estimated IBU: 39.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
11 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM)            Grain        83.54 %
11.0 oz       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        5.06 %
11.0 oz       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        5.06 %
5.5 oz        Munich Malt (9.0 SRM)                     Grain        2.53 %
5.5 oz        Special B Malt (180.0 SRM)                Grain        2.53 %
2.7 oz        Carafa II (412.0 SRM)                     Grain        1.27 %
0.53 oz       Warrior [18.20 %]  (60 min)               Hops         28.6 IBU
0.53 oz       Columbus (Tomahawk) [13.00 %]  (10 min)   Hops         6.7 IBU
0.53 oz       Amarillo Gold [8.50 %]  (10 min)          Hops         4.4 IBU
0.60 oz       Citra [12.00 %]  (0 min)                  Hops          -
0.60 oz       Columbus (Tomahawk) [13.00 %]  (0 min)    Hops          -
0.60 oz       Amarillo Gold [8.50 %]  (0 min)           Hops          -
2.68 gm       Salt (Mash 60.0 min)                      Misc
8.05 gm       Epsom Salt (MgSO4) (Mash 60.0 min)        Misc
13.41 gm      Gypsum (Calcium Sulfate) (Mash 60.0 min)  Misc
10.73 gal     Randy Mosher Adjustment to Seattle Water  Water
1 Pkgs        American Ale (Wyeast Labs #1056)          Yeast-Ale                  

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.54 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 16.93 qt of water at 165.9 F    154.0 F
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