December 8 exchange beer

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amartin
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December 8 exchange beer

Post by amartin » Sat Nov 10, 2018 5:36 pm

Beer 1! (50%)

Batch size 10 gallons
Boil time 60 min
Batch sparged
OG: 1.061
FG: 1.014 after primary fermentation, around 1.004 after brett
ABV: 7.7 %
IBUs: 47 (a year ago anyway)

Grain

19.5 lb - Pale Malt (2 - Row) - 81.3%
0.5 lb each - Toasted wheat, golden naked oats, crystal 120 and crystal 69 - 2.1% each
1.25 lb - Pale chocolate malt - 5.2%
0.75 - Chocolate malt - 3.1%
0.5 lb - Black malt - 2.1%

Mashed around 150

Magnum (11.3%) - 2.3 oz at 60 minutes
NB (9.3) - 1 oz at 15 minutes
NB (9.3) - 1 oz at flame out

2 tsp chalk, .6 tsp CaCl, .34 tsp baking soda

US05, fermented around 60-65, it was a year ago. I started this in October of last year, and then after primary fermentation I racked it to a carboy and added some brett. I think it might have been amalgamation, but it was a year ago so I can't really remember.

Beer 2! (50%)

Batch size 9 gallons
Boil time 60 min
BIAB
OG: 1.055
FG: 1.022
ABV: 4.3 %
IBUs: 34

Grain

11.88 lb - Pale Malt (2 - Row) - 67.1%
1 lb each - melanoiden, flaked oats and crystal 69 - 5.7% each
0.75 lb - golden naked oats - 4.2%
0.63 lb each - chocolate malt, pale chocolate malt - 3.5%
0.81 - roasted barley - 4.6%

Mashed around 154

Centennial (9.7%) - 2.5 oz at 30 minutes

3.7 tsp chalk, 1.3 tsp CaCl, .75 tsp baking soda

Danstar ESB, fermented around 68. It stopped at 1.022, so I added some US05 to try to finish it off a little more, but it didn't take. I'm not using this yeast anymore.

This should be around 6%, and 30 something IBUs. It's been in the bottle for a few weeks, and is in my unheated garage now around 50 or so to keep it from fermenting further. When you get them, please keep them somewhere cold so the brett doesn't eat the leftovers the ESB didn't want.

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