Differences between revisions 33 and 35 (spanning 2 versions)
⇤ ← Revision 33 as of 2011-06-13 23:08:09 →
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Editor: SteveKillen
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← Revision 35 as of 2011-06-15 18:13:23 → ⇥
Size: 8363
Editor: SteveKillen
Comment: Next recipe, scheduled for Monday 6/19
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 * [[attachment:stovetopbestbitter.xml|Stovetop Best Bitter (BeerXML from BrewTarget)  * [[attachment:stovetopbestbitter.xml|Stovetop Best Bitter]] (BeerXML from BrewTarget)
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== Killen's Irish Red == == Stovetop Northern England Brown Ale ==
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 * Going to start with this [[http://www.homebrewtalk.com/f65/quaffable-irish-red-all-grain-scrappers-98524/#post1073031|Quaffable Irish Red]] and play with it in Brewtarget.  * [[attachment:stovetopNEbrownale.xml|Stovetop Northern England Brown Ale]] (BeerXML from BrewTarget)

QBrew and brewtarget versions of various recipes.

Contents

  1. Clinton
    1. Mo Hitz Mo Ale
    2. Thoth Strong Stout
    3. Nowruz (نوروز) IPA
    4. Ginger Wheat Ale
  2. bpt
    1. Wassail Ale
    2. French Revolution
  3. SteveKillen
    1. Bubonic Porter
    2. Saison du Steve
    3. Mystery Brew #1
    4. Mystery Brew #2
    5. Mystery Brew #3
    6. Stovetop Best Bitter
    7. Stovetop Northern England Brown Ale
  4. JHitz
    1. Brown Town
    2. JWheatz
  5. Recipes From Other Places

Clinton

Mo Hitz Mo Ale

Thoth Strong Stout

Nowruz (نوروز) IPA

  • recipe forthcoming

Ginger Wheat Ale

  • recipe forthcoming

See also ClintonEbadi's homebrew page

bpt

Wassail Ale

Brewing notes:

  • 5:30pm: Began heating two quarts water to 165 ⁰F

  • 5:45: Grains steeping in water (initial temperature 165 ⁰F) in 170 ⁰F oven

  • 6:15: Water temperature 160 ⁰F

  • 6:20: Grain sparged with 165 ⁰F water

  • 6:45: Began boil; initial volume 6 gallons water and 3/4 gallons wort. Wort temperature 120 ⁰F; specific gravity 1.022 @ 120 ⁰F = 1.032

  • 8.5 lbs liquid malt extract used

  • 7:35: Beginning of wort boil

  • 7:50: More hops (1/4 oz) added

  • 1 oz hops added 15 min before end of boil

  • 8:34: Final 1/2 oz of hops added, 3 min before end of boil

  • 8:36: Boil ended

  • Chilled to ~75 ⁰F. Final volume just over five gallons; final temperature 74 ⁰F; final specific gravity 1.066

Notes from ClintonEbadi:

  • Fermentation observations:

  • 2010-11-12 04:30 Fermenter @ 71⁰F. Airlock not yet bubbling, but a slight shaking results in gas release

  • 2010-11-12 11:08 Fermenter @ 71⁰F. Airlock bubbling once per second. This is a very good sign. Starting cooling process with a bit of water in tray but fan on the lowest setting.

  • 2010-11-12 17:52 Fermenter @ 73⁰F. Krausen has entered the airlock! Incredibly active fermentation. Light cooling ineffective (too much heat release), and so stepping up the fan to its full speed.

  • 2010-11-12 20:48 Fermenter @ 71⁰F. The lid has popped off from the amount of gas being produced! Reseating lid and replacing airlock fluid with boiled water.

  • 2010-11-12 23:50 Fermenter @ 68°F. Cleaned and replaced airlock earlier (using cheap vodka, sorry J Hitz). It seems the fermentation has settled a bit. Airlock bubbling twice per second.

  • 2010-11-13 13:15 Fermenter @ 66°F. Airlock bubbling once per second. Removing fan to let it heat back up to around 68⁰F.

  • 2010-11-15 13:34 Fermenter @ 68°F. Temperature has stabilized here. Attenuation is winding down.

  • 2010-11-17 14:22 Fermenter @ 70°F. Airlock bubbling twice per minute.

French Revolution

SteveKillen

Bubonic Porter

Fermentation notes:

  • 2010-12-09 17:40 @ 90°F: Wort unfortunately heated up because ClintonEbadi is an idiot and did not cool the malto dextrin water. Pitched before taking the reading, start cooling aggressively @ 18:15.

  • 2010-12-09 20:30 @ 81°F: Airlock bubbling once every three seconds. Well then.

  • 2010-12-09 21:45 @ 77°F: Airlock bubbling once every one two seconds.

  • 2010-12-09 23:50 @ 74°F: Airlock bubbling once every second. Tshirt dry and track empty, resoaking and refilling.

  • 2010-12-10 01:30 @ 71°F: Airlock bubbling twice per second. Target temperature reached (phew).

  • 2010-12-10 02:30 - 04:00 @ 68°F: Undershot temperature a bit. During this time ClintonEbadi had to change the damn airlock several times because of krausen clogging. This is the last time the six gallon bucket is being used for fermenting as this has proven a persistent problem and ClintonEbadi likes to sleep sometimes.

  • 2010-12-10 12:30 @ 63°F: Airlock managed to clog again and krausen has spilled all over the lid with a bit on the walls. SteveKillen can clean the bucket. Removing the wet tshirt as things are getting way too cold.

  • 2010-12-10 14:45 @ 63°F: Airlock bubbling once every other second. Not clogged this time.

  • 2010-12-10 20:28 @ 64°F: Airlock bubbling once every three seconds. Not warming very quickly.

  • 2010-12-11 20:33 @ 68°F: Airlock bubbling once every four seconds. Managed to return to proper temperatures during the day.

  • 2010-12-12 23:30 @ 71°F: Airlock bubbling once every eight seconds. Probably attenuated, allowing to warm a bit. The airlock does not smell strongly of esters and phenols as feared!

  • 2010-12-13 20:50 @ 69°F: Airlock bubbling once every eight seconds.

  • 2010-12-14 23:00 @ 69°F: Airlock bubbling once every ten seconds

  • 2010-12-15 23:00 @ 68°F: No reading taken.

  • 2010-12-26 14:58 @ 70°F: Held around this temperature since the 15th.

Saison du Steve

Very well received by Eddie & John at the FLHS. Of note: nice distinctive bubblegum aroma, not too heavily spiced, good balance between malt, alcohol, and hops. A keeper! :)

Mystery Brew #1

Mystery Brew #2

Mystery Brew #3

Stovetop Best Bitter

Stovetop Northern England Brown Ale

JHitz

Brown Town

Fermentation notes from ClintonEbadi:

  • 2010-12-07 00:05 @ 71°F: Bubbling occasionally, thin krausen formed over ¾ of the wort surface

  • 2010-12-07 01:41 @ 71°F: Bubbling once every 3-4 seconds. Solid krausen covering entire wort surface.

  • 2010-12-07 03:05 @ 70°F: Bubbling once every 3-4 seconds. Krausen is at least an inch thick. Putting water into tray and wetting tshirt to reduce to primary fermentation temperatures.

  • 2010-12-07 12:56 @ 66°F: Bubbling twice per second. Krausen is over two inches thick.

  • 2010-12-07 15:15 @ 65°F: Bubbling rapidly. Krausen has grown further, and the wort is visibly churning.

  • 2010-12-07 16:05 @ 66°F: Bubbling rapidly. Krausen has grown visibly.

  • 2010-12-08 01:27 @ 65°F: Bubbling once per second. Krausen appears stable, and the wort is continuing to churn. Adding more water to the tray and resoaking tshirt.

  • 2010-12-08 13:09 @ 63°F: Bubbling once per second. Wort activity has lessened. Target temperature undershot by a degree.

  • 2010-12-08 17:42 @ 62°F: Bubbling once per second. Krausen has begun to recent. Water on tshirt has evaporated. Still under the ideal temperature, but within the range for Ringwood.

  • 2010-12-08 19:50 @ 62°F. Replacing wet shirt with dry shirt, and removing from water tray to prevent a further drop in temperature.

  • 2010-12-09 03:00 @ 64°F: Bubbling once every other second. Krausen has diminished significantly. Ideal temperature reached again.

  • 2010-12-09 12:00 @ 66°F: Bubbling once every other second. Still in ideal temperature range.

  • 2010-12-09 17:40 @ 66°F: Bubbling once every other second.

  • 2010-12-09 23:50 @ 67°F: Bubbling once every three seconds. Krausen is about ½ inch thick.

  • 2010-12-10 14:45 @ 68°F: Bubbling once every three seconds. Krausen has mostly dissipated.

  • 2010-12-10 20:23 @ 68°F: Bubbling once every four seconds.

  • 2010-12-26 14:43 @ 68°F: Held steady around this temperature since the 10th, ready to bottle

JWheatz

  • recipe forthcoming

Recipes From Other Places

HomeBrewing/Recipes (last edited 2015-07-21 02:21:57 by SteveKillen)