Left Handed Imperial Stout #58

Brewsheet: Left Handed Imperial Stout #58

Imperial Stout

 

Type: Partial Mash	Date: 1/16/2015
Batch Size: 4.00 gal	Brewer: Bob Pearce
Boil Size: 5.08 gal	Asst Brewer: Sue
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
Taste Notes:

Prepare for Brewing
	Prepare Yeast Starter
	Clean and Prepare Brewing Equipment
	Prepare 5.67 gal Water for Brewing

Mash or Steep Grains
	Ingredients for Mashing Amount Item Type % or IBU 1.50 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 30.93 % 0.50 lb Roasted Barley (Briess) (300.0 SRM) Grain 10.31 % 0.35 lb Chocolate Malt (350.0 SRM) Grain 7.22 % 0.25 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5.15 % 0.15 lb Honey Malt (25.0 SRM) Grain 3.09 % 0.10 lb Peat Smoked Malt (2.8 SRM) Grain 2.06 %
	Brew in a Bag Step Time Name Description Step Temp 60 min Brew In a Bag Add 4.00 gal of water and heat to 168.0 F over 2 min 168.0 F
	Sparge with 0.00 gal of 168.0 F water.

Boil Wort
	Add water to achieve boil volume of 5.08 gal
	Estimated pre-boil gravity is 1.032
	Boil Ingredients Boil Amount Item Type 60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 60 min 16.00 oz Corn Syrup (Boil 60.0 min) Misc 60 min 1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 60 min 1.00 lb Honey (1.0 SRM) Sugar 20 min 0.50 oz Pearle [7.80 %] (20 min) Hops 5 min 2.00 items Vanilla Bean (Boil 5.0 min) Misc

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 4.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs SafAle English Ale 04 (DCL Yeast #S-04) Yeast-Ale
	Measure Actual Original Gravity _______     (Target: 1.039 SG)
	Measure Actual Batch Volume _______     (Target: 4.00 gal)

Fermentation
	1/16/2015 - Primary fermentation (4 days at 68.0 F)
	1/20/2015 - Secondary fermentation (7 days at 68.0 F)
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.010 SG)
	1/27/2015 - Bottle beer at 60.0 F with 3.0 oz of corn sugar.
	Age beer for 28.0 days at 52.0 F
	2/24/2015 - Drink and enjoy!

Notes

This was made from left over grains with honey, corn syrup, brown surgar preboil 1.048

Belgian Triple...Rasin Sin #59

Brewsheet: Belgian Triple...Rasin Sin #59

Belgian Tripel

 

Type: Partial Mash	Date: 1/17/2015
Batch Size: 5.00 gal	Brewer: Bob Pearce
Boil Size: 6.20 gal	Asst Brewer: Gary
Boil Time: 55 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
Taste Notes:

Prepare for Brewing
	Prepare Yeast Starter
	Clean and Prepare Brewing Equipment
	Prepare 6.48 gal Water for Brewing

Mash or Steep Grains
	Ingredients for Mashing Amount Item Type % or IBU 0.25 lb Aromatic Malt (26.0 SRM) Grain 2.54 %
	Steeping Step Time Name Description Step Temp 20 min Steeping Add 6.00 gal of water at 150.1 F 150.0 F
	Sparge with 0.00 gal of 168.0 F water.

Boil Wort
	Add water to achieve boil volume of 6.20 gal
	Estimated pre-boil gravity is 1.061
	Boil Ingredients Boil Amount Item Type 60 min 1.00 lb Light Candy Sugar (Boil 60.0 min) Misc 55 min 3.00 lb Pilsen Dry Malt (3.0 SRM) Extract 55 min 6.60 lb LME Pilsen Light (Briess) (2.3 SRM) Extract 50 min 1.00 oz Northern Brewer [8.50 %] (50 min) Hops 5 min 0.50 oz Goldings, East Kent [5.00 %] (5 min) Hops 5 min 7.50 oz Rasins (Boil 5.0 min) Misc

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
	Measure Actual Original Gravity _______     (Target: 1.072 SG)
	Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation
	1/17/2015 - Primary fermentation (4 days at 68.0 F)
	1/21/2015 - Secondary fermentation (7 days at 68.0 F)
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.018 SG)
	1/28/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.
	Age beer for 28.0 days at 52.0 F
	2/25/2015 - Drink and enjoy!

Notes

Brewers Best smashed golden rasins and added the last 5 min of boil

La Petite Orange #61

Brewsheet: La Petite Orange #61

Belgian Dubbel

 

Type: Extract	Date: 2/21/2015
Batch Size: 5.00 gal	Brewer: Bob Pearce
Boil Size: 6.27 gal	Asst Brewer: Jody & Gary
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: -
Taste Notes: After 3 days yeast didnt start so pitched 3/4 pack of 04 yeast

Prepare for Brewing
	Prepare Yeast Starter
	Clean and Prepare Brewing Equipment
	Prepare 6.27 gal Water for Brewing

Mash or Steep Grains
	Steep Grains at 160.0 F Amount Item Type % or IBU 0.50 lb Belgian Caravienne (3.0 SRM) Grain 6.67 % 0.50 lb Carapils (Briess) (1.5 SRM) Grain 6.67 % 0.25 lb Belgian Aromatic (3.0 SRM) Grain 3.33 % 0.25 lb Biscuit Malt (23.0 SRM) Grain 3.33 %
	Steep grains as desired (30-60 minutes)
	Remove grains, and prepare to boil wort

Boil Wort
	Add water to achieve boil volume of 6.27 gal
	Estimated pre-boil gravity is 1.037
	Boil Ingredients Boil Amount Item Type 60 min 6.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 60 min 1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 1 min 0.50 oz Coriander Seed (Boil 1.0 min) Misc 1 min 0.50 oz Orange Peel, Sweet (Boil 1.0 min) Misc 1 min 16.00 oz Brun Foncé Candi Surgar (Boil 1.0 min) Misc

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
	Measure Actual Original Gravity _______     (Target: 1.045 SG)
	Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation
	2/21/2015 - Primary fermentation (4 days at 68.0 F)
	2/25/2015 - Secondary fermentation (7 days at 68.0 F)
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.011 SG)
	3/4/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.
	Age beer for 28.0 days at 52.0 F
	4/1/2015 - Drink and enjoy!

Notes

A Belgian Dubbel without the deep dark chocolate maltiness, the Orange is rich with caramel sweetness and a full body that hides the 6.1% ABV very well. A simple sipper that evokes warm summery memories with every sip, yet fits perfectly into the colder months' standard brewing repertoire. Wyeast Trappist High Gravity Y3787 is a great alternative yeast for this kit; it ferments a bit drier with a rich ester profile, malty palate, and has a high alcohol tolerance.