Tyler Cipriani: brewing
Tyler Cipriani
https://tylercipriani.com/brewing/
Tyler Cipriani
ikiwiki
2018-12-30T19:29:57Z
Unicorn Blood
https://tylercipriani.com/brewing/unicorn-blood/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-12-30T19:29:57Z
2018-11-08T14:55:57Z
<p>Dragon Fruit Berliner Weisse with Glitter</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/35/cb6e3fb84522b207d7738556127e06/large.jpg" alt="Halloween Beer" /><figcaption>Halloween Beer</figcaption>
</figure>
<p>I figured I should post about my Halloween beer before it’s Thanksgiving. This beer took 3rd place in the Prairie Homebrewing Companions <a href="http://www.hoppyhalloween.com/results.htm">Hoppy Halloween</a> competition in the “Halloween theme beer” category.</p>
<blockquote>
<p>The blood of a unicorn will keep you alive, even if you are an inch from death, but at a terrible price. You have slain something pure and defenceless to save yourself, and you will have but a half-life, a cursed life, from the moment the blood touches your lips.</p>
<p>– Harry Potter and the Philosopher’s Stone<a href="https://tylercipriani.com/brewing/#fn1" class="footnote-ref" id="fnref1"><sup>1</sup></a></p>
</blockquote>
<p>The basic recipe is <a href="http://www.milkthefunk.com/wiki/Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe">Milk the Funk’s Berliner Weissbier</a> with a handful of tricks.</p>
<section id="recipe" class="level2">
<h2>Recipe <a href="https://tylercipriani.com/brewing/#recipe">¶</a></h2>
</section>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: ¯\_(ツ)_/¯</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 10.7</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 105 Minutes</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Weyermann® Pilsner</td>
<td>8 lbs</td>
<td>70</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Weyermann® Pale Wheat</td>
<td>3.5 lbs</td>
<td>30</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Lemon Drop</td>
<td>5.5 %</td>
<td>2.00 oz.</td>
<td>10.7</td>
<td>Loose Pellet</td>
<td>60 min</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Vanilla Chamomile GoodBelly</td>
<td>4 packs</td>
<td>N/A</td>
</tr>
<tr class="even">
<td>Imperial Citrus</td>
<td>1 pack</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="steps" class="level2">
<h2>Steps <a href="https://tylercipriani.com/brewing/#steps">¶</a></h2>
</section>
<section id="mash-day" class="level2">
<h2>2018-09-26 – Mash day <a href="https://tylercipriani.com/brewing/#mash-day">¶</a></h2>
<ol type="1">
<li>Collect 15 gallons <a href="https://www.morebeer.com/products/water-filter-kit-10.html">carbon-filtered</a> Longmont tap water</li>
<li>Add all grains to a mesh bag and throw into kettle to create mash in with 11.3 gallons of strike water @ 152°F in kettle</li>
<li>Mash temp 150°F</li>
<li>Add 3mL of 88% lactic acid, 1.5 tsp of gypsum, 0.5 tsp CaCl2 – mash ph 5.83.</li>
<li>Remove malt, boil 15 minutes</li>
<li>Chill to 111°F</li>
<li>Add 12mL 88% lactic acid and 4x <a href="https://goodbelly.com/products/vanilla-chamomile/">vanilla chamomile GoodBelly</a> shots to kettle, cover with plastic wrap, bungee cord a hot pad to it to keep >75°F for 4 days</li>
</ol>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/b3/1383c344650b270a408dcbbc8e1cbb/large.jpg" alt="Kettle wrapped with hotpad" /><figcaption>Kettle wrapped with hotpad</figcaption>
</figure>
</section>
<section id="boiling-day" class="level2">
<h2>2018-09-30 – boiling day <a href="https://tylercipriani.com/brewing/#boiling-day">¶</a></h2>
<ol type="1">
<li>After 4 days, boil for 90 minutes (because you did your calculations all wrong because you don’t do this very much and you need to boil-off A LOT!)</li>
<li>Preboil pH: 3.54</li>
<li>10 minute: Add 1 tsp Wyeast Brewer’s Choice Nutrient</li>
<li>2 minute: Add 1 tablet whirlfloc</li>
<li>Chill to 68°F with <a href="https://jadedbrewing.com/products/the-hydra">hydra</a></li>
<li>Collect 5.5 Gallons wort</li>
<li>Pitch with 1 pack Imperial Citrus (2018-08-09 mfg date)</li>
</ol>
</section>
<section id="fruiting-day" class="level2">
<h2>2018-10-06 – fruiting day <a href="https://tylercipriani.com/brewing/#fruiting-day">¶</a></h2>
<ol type="1">
<li>Add 6lbs partially thawed frozen tropical medley (strawberry, blueberry, mango), and 1lb frozen dragon fruit puree, this will drop temp to 57°F, panic briefly, shrug and walk away instead.</li>
</ol>
</section>
<section id="yak-shaving-bottling-day" class="level2">
<h2>2018-10-21 – <strike>Yak shaving</strike> Bottling day <a href="https://tylercipriani.com/brewing/#yak-shaving-bottling-day">¶</a></h2>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/32/1318a169cb43a8a3a7ab0eda245a90/large.jpg" alt="Finished bottle" /><figcaption>Finished bottle</figcaption>
</figure>
<ol type="1">
<li>Add 4x jars of <a href="https://www.amazon.com/CK-Products-Super-Luster-Dust-Edible/dp/B01HDP9QKE?th=1">CK Products Super Pearl Edible Luster dust</a> to the keg</li>
<li><a href="https://www.morebeer.com/products/counter-pressure-bottle-filler.html">Counter-pressure</a> fill a few <a href="https://www.amazon.com/gp/product/B0118OJQT2/">Bormioli Rocco Fiaschetta bottles</a>.</li>
<li>Be amazed:</li>
</ol>
<figure>
<video autoplay loop controls>
<source src="https://photos.tylercipriani.com/videos/2018-11-07_unicorn-blood.mp4" type="video/mp4">
</video>
<figcaption>Weeeeeeeeeeee</figcaption>
</figure>
</section>
<section class="footnotes">
<hr />
<ol>
<li id="fn1"><p>http://harrypotter.wikia.com/wiki/Unicorn_blood<a href="https://tylercipriani.com/brewing/#fnref1" class="footnote-back">↩</a></p></li>
</ol>
</section>
A Lovely Hefe
https://tylercipriani.com/brewing/a-lovely-hefe/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-12-30T19:29:57Z
2018-06-21T15:51:52Z
<p>I have been brewing hefeweizen since before the dawn of time (if we can agree time’s dawn was roughly 2012). My most recent attempt won a bronze medal in the final round of the largest beer competition in the world – so I’ve got that going for me.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/large.jpg" title="Mighty. Mighty fine hefe" alt="My Winning Hefe | Small | Medium | Large | Xlarge | Original" /><figcaption>My Winning Hefe | <a href="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/c2acb984cb88db94d71b49a8b89abc/large.jpg">Original</a></figcaption>
</figure>
<section id="learnings" class="level2">
<h2>Learnings <a href="https://tylercipriani.com/brewing/#learnings">¶</a></h2>
<p>I brewed my first hefeweizen in 2011 and it was pretty awful. I don’t think I’ve changed the recipe very much since then as hefes are not really about recipe.</p>
<p>My early hefes were undrinkably sulfury – not in a subtle SO<sub>2</sub>-way that fades into a nice banana, but in an in-your-face H<sub>2</sub>S-way that smells like liquefied rotten egg.</p>
<p>In 2012, I had a short email exchange with Jess Caudill, then of Wyeast, about sulfur and pitching rates for Wyeast 3068 (their <em>Weihenstephan Weizen</em> strain) that changed my perspective on pitching rates for hefes and greatly improved my beers:</p>
<blockquote>
<p>We ran trials using 3068 at pitch rates of 3, 6, 12 and 24 million cells per ml. The 3 and 6 had strong banana aromas, the 12 million had very slight banana aroma and 24 million and no banana, and for a completely non-technical description, tasted like crap.</p>
</blockquote>
<p>I stopped making starters for my hefe (or any of my beers actually). I’ve stopped doing cell-counts. I’ve stopped taking pH readings. I’ve stopped controlling my temperature outside of putting my fermenter in the basement where it stays cool.</p>
<p>I don’t own a hydrometer.</p>
<p>I don’t know that I would recommend any of these things.</p>
<p>Things I would recommend:</p>
<ul>
<li>Increased nutrient during the boil</li>
<li>Low oxygen before pitching</li>
<li>Ferulic acid rest</li>
<li>Decoction mash
<ul>
<li>or maybe adding straight glucose to the kettle – I’ve never tried this, but I think it should achieve, roughly, what I get with a complicated mash</li>
</ul></li>
<li>Leave as much cold break as possible in the kettle</li>
<li>Don’t overpitch</li>
<li>Use fresh vigorous yeast</li>
</ul>
<p>I’m still learning new things about hefes all the time and mine is far from perfect (or finished). Things I’d like to try in future:</p>
<ul>
<li>Stop adding oxygen post-boil</li>
<li>Double nutrient (again – I already do double the recommended rate)</li>
<li>Krausening
<ul>
<li>I’ve done this once</li>
<li>It turned out really nicely, but I didn’t do it for nationals</li>
</ul></li>
<li>Double decoction
<ul>
<li>My mash schedule comes from Eric Warner’s <em>German Wheat Beers</em> – I’d like to try the more intense mash he wrote about</li>
</ul></li>
</ul>
</section>
<section id="brew-day" class="level2">
<h2>Brew Day <a href="https://tylercipriani.com/brewing/#brew-day">¶</a></h2>
<p>Here be dragons.</p>
<p>I brewed a hefeweizen for the 2nd round of nationals on 2018-05-22. This beer took 3rd in the German Wheat Beer category at the 2018 National Homebrew Competition besting 197 of the 200 entries in the category.</p>
</section>
<section id="recipe" class="level2">
<h2>Recipe <a href="https://tylercipriani.com/brewing/#recipe">¶</a></h2>
</section>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: 1.050</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 12.3</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Weyermann® Pale Wheat</td>
<td>8 lbs</td>
<td>59</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Root Shoot Odyssey Pilsner</td>
<td>4.75 lbs</td>
<td>35</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Weyermann® Carahell®</td>
<td>12 oz</td>
<td>6</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Hallertau</td>
<td>4.5 %</td>
<td>1.00 oz.</td>
<td>12.3</td>
<td>Loose Pellet</td>
<td>60 min</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>White Labs WLP300</td>
<td>1 New pack thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="steps" class="level2">
<h2>Steps <a href="https://tylercipriani.com/brewing/#steps">¶</a></h2>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/large.jpg" title="Collecting water" alt="Collecting Water | Small | Medium | Large | Xlarge | Original" /><figcaption>Collecting Water | <a href="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/ef/819b52e3ce4bb468c8df24d3eefe98/large.jpg">Original</a></figcaption>
</figure>
<p>The water in Longmont is about as close to having reverse osmosis water straight from the tap as you’re going to find. For this brewday, I carbon-filtered 15 gallons of water that I recorded as having 42 ppm TDS according to my cheap meter.</p>
<p>I heated 8.25 gallons of water (which is 1.5 quarts of water per lb of grain + the 3 gallons of foundation water below my false-bottom) to 113°F targeting a dough-in temp of 111°F for a ferulic acid rest. At this point I haven’t added anything to my water or my mash. I want the pH to be high at this point.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/large.jpg" title="Dough-in" alt="Dough-in | Small | Medium | Large | Xlarge | Original" /><figcaption>Dough-in | <a href="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/76/714e4336df7fc1d3fc4dbed49234d8/large.jpg">Original</a></figcaption>
</figure>
<p>I held 111°F for 10 minutes. I then recirculated while heating my mash tun to bring my temperature up to 125°F for a protein rest. I added 2 tsp. of gypsum before turning on my pump. That’s my standard water treatment, and I do the same thing for all my beers to increase the calcium content.</p>
<p>After 10 minutes at 125°F I pulled 10 scoops of thick mash (at about 1qt/lb) into my decoction pot while raising the main mash up to 148°F.</p>
<p>I held the main mash at 148°F while doing the decoction.</p>
<p>I first heated the decoction to 160°F and held for 15 minutes to ensure full conversion. Then I boiled for 20 minutes. I love the beautiful crème brûlée look of a mash after decoction:</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/large.jpg" title="mmm Melanoidins" alt="mmmm Melanoidins | Small | Medium | Large | Xlarge | Original" /><figcaption>mmmm Melanoidins | <a href="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/cd/cec2273ad7fae50c5363e7c97d4c97/large.jpg">Original</a></figcaption>
</figure>
<p>After boiling the decoction I added it to the main mash to hit 158°F. I held that for 25 minutes before heating the mash to 170°F for mashout. I sparged with 170°F water (with no additions) to collect 9 gallons to boil for 90 minutes down to 7 gallons.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/large.jpg" title="Boil with chiller" alt="Boil with chiller | Small | Medium | Large | Xlarge | Original" /><figcaption>Boil with chiller | <a href="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/36/030e16cf6831f2bb64ea65d751aec0/large.jpg">Original</a></figcaption>
</figure>
<p>I added 1 oz Hallertau at 60 minutes.</p>
<p>1 tsp Wyeast nutrient at 10 minutes.</p>
<p>1 tablet of whirlfloc at 2 minutes.</p>
<p>From there I chilled using a pond-pump I bought at harbor freight to recirculate ice-water through my hydra chiller. I chilled to 55°F.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/large.jpg" title="Right before pitch" alt="Right before pitch | Small | Medium | Large | Xlarge | Original" /><figcaption>Right before pitch | <a href="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/2b/e030ab2dfea3b5c58cb764490099d0/large.jpg">Original</a></figcaption>
</figure>
<p>I oxygenated through a stone on the end of a wand for 1 minute at 1 liter per minute. After that I pitched a single pack of WLP300 dated 2018-05-03.</p>
</section>
<section id="post-brewday" class="level2">
<h2>Post Brewday <a href="https://tylercipriani.com/brewing/#post-brewday">¶</a></h2>
<ul>
<li><strong>2018-05-23T0710-600</strong>: Bubbles in the airlock, no krausen, 60°F.</li>
<li><strong>2018-05-24T0638-600</strong>: 66°F, krausen to 6 gallon mark, light clove smell, mostly clean.</li>
<li><strong>2018-05-25T0621-600</strong>: 67°F, temperature peaked 2018-05-24 at 68°F. Smell is now all bananas and clove. Hopefully it’s not too subdued. Still has a big kreusen.</li>
<li><strong>2018-06-01T1200-600</strong>: 63°F for many days, pushed to keg from conical with CO<sub>2</sub>. Put in keggerator at 32°F @ 40 PSI.</li>
<li><strong>2018-06-16</strong>: Bottled using counter-pressure filler, labeled, stored in fridge.</li>
<li><strong>2018-06-18</strong>: Shipped 2nd-day air to Portland for nationals in a box lined with styrofoam with a few ice-packs.</li>
</ul>
</section>
I Drank a 4-Year-Old Pumpkin Saison
https://tylercipriani.com/brewing/i-drank-a-4-year-old-pumpkin-saison/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-12-30T19:29:57Z
2018-06-15T13:20:57Z
<p>It wasn’t what I would call a great experience.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/large.jpg" title="4-year-old pumpkin beer tasting setup" alt="Small | Medium | Large | Xlarge | Original" /><figcaption><a href="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/eb/c94cd14b97ffbfe90dcbb913f9ee7b/large.jpg">Original</a></figcaption>
</figure>
<section id="the-saison-gauntlet" class="level2">
<h2>The Saison Gauntlet <a href="https://tylercipriani.com/brewing/#the-saison-gauntlet">¶</a></h2>
<p>I recently <a href="https://www.reddit.com/r/Homebrewing/comments/8q5dno/bar_keepers_friend_is_magic/e0gnv8s/">threw down the saison brew-off gauntlet</a> —I blame the internet.</p>
<p>The person against whom I am brewing (who happens to have the same last name as myself and, arguably, a better username on reddit) is someone who seems to have, at least, actively thought about saison (and <a href="http://brulosophy.com/2017/11/30/short-shoddy-saison/">brewed one</a>!) within the last 4 years. This places me at a disadvantage.</p>
<p>I never enter the French and Belgian beer category: it’s way competitive! It’s typically got as many entries as IPA, and the number of variations of the saison style alone is completely staggering to me. I’ve always felt I have basically zero chance of winning in that category. As a result I’ve never tried to fine-tune a recipe.</p>
</section>
<section id="but-i-have-made-saisonright" class="level2">
<h2>But I <em>have made</em> saison…right? <a href="https://tylercipriani.com/brewing/#but-i-have-made-saisonright">¶</a></h2>
<p>Right‽ No—I’m sure of it. I’ve read the <a href="https://www.brewerspublications.com/products/farmhouse-ales-culture-and-craftmanship-in-the-belgian-tradition"><em>Farmhouse Ales</em></a> book. I do have a <a href="https://tylercipriani.com/brewing/saison/">recipe</a> for saison, but from the looks of it I may have made it to brew at someone else’s house. Looking back through my notes from the past 2.5 years: <em>nothing</em>. Looking at my <a href="https://tylercipriani.com/beer_alchemy/index.html">BeerAlchemy Backup</a> (which I used on my iPhone 3 years ago)—success! I have a <a href="http://tylercipriani.com/beer_alchemy/313C95D0-035B-4788-8692-0A7730DAD81E/Pumpkin%20Saison-2014-09-28.htm">recipe with notes</a>! …for a <strong>PUMPKIN</strong> saison.</p>
</section>
<section id="pumpkin-beers" class="level2">
<h2>Pumpkin beers <a href="https://tylercipriani.com/brewing/#pumpkin-beers">¶</a></h2>
<p>The things I don’t brew for competition are few. Brewing a pumpkin beer with <a href="https://blazeyandtyler.com">my partner</a> for Halloween has been a tradition we’ve had for many years. Even though neither of us are particularly pumpkin beer lovers, we do love <a href="https://blazeyandtyler.com/wiki/Halloween">Halloween</a> (we got 229 trick-or-treaters last year!). Usually we view the pumpkin beer as an opportunity to do something strange. Last year we did a pumpkin and molasses kettle sour with 50% wheat. And, evidently, in 2014 we brewed a pumpkin saison.</p>
<p>Then I remembered: we bottled some of this, didn’t we?</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/large.jpg" title="Why, yes, that does say 'Brewed Oct. 2014'" alt="Why, yes, that does say “Brewed Oct. 2014” Small | Medium | Large | Xlarge | Original" /><figcaption>Why, yes, that does say “Brewed Oct. 2014” <a href="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/d3/0a1337d12e8b0656c538a28f53a32e/large.jpg">Original</a></figcaption>
</figure>
</section>
<section id="tasting-notes" class="level2">
<h2>Tasting notes <a href="https://tylercipriani.com/brewing/#tasting-notes">¶</a></h2>
<p>Here are some quotes from the notes I took during the tasting:</p>
<ul>
<li>“tastes like applesauce and old cloves”</li>
<li>“slightly chemical old spice”</li>
<li>“kind of like pfeffernusse”</li>
<li>“tastes like Hobby Lobby smells in the fall”</li>
</ul>
<p>It was pretty bad. It was oxidized, it had low carbonation, and the only flavor that was still strong, really, was the pumpkin spice.</p>
<p>On the plus side:</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/large.jpg" title="Nice color" alt="It had a nice color Small | Medium | Large | Xlarge | Original" /><figcaption>It had a nice color <a href="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/75/41c1f9256c70348927a74bab5d8cb0/large.jpg">Original</a></figcaption>
</figure>
</section>
<section id="what-did-i-learn" class="level2">
<h2>What did I learn? <a href="https://tylercipriani.com/brewing/#what-did-i-learn">¶</a></h2>
<p>I learned beers where the predominate character is spice don’t age well. I’ve learned that the color that I got from my recipe is pretty good (I’m guessing it’s a bit darker than it would have been fresh). And most importantly I’ve learned that I have a deep need to have a third thing in paragraphs like this one.</p>
<p>Basically I’ve got bupkis—no saison recipe, no revelations about my bottling technique, no newly gained confidence in my innate brewing ability—but at least I got to drink a gross beer.</p>
</section>
Kettle Cleaning Day!
https://tylercipriani.com/brewing/kettle-cleaning-day/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-12-30T19:29:57Z
2018-06-10T16:58:35Z
<p><strong>tl;dr</strong>:</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/large.jpg" title="Bar Keepers Friend is magic" alt="Bar Keepers Friend is magic | Small | Medium | Large | Xlarge | Original" /><figcaption>Bar Keepers Friend is magic | <a href="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/34/5ed19c5a7b399b40190fde5edf8a9c/large.jpg">Original</a></figcaption>
</figure>
<p>Brewing is mostly cleaning. For each beer I brew — on the cold-side — I completely disassemble both my kegs and my conical. I soak all the tiny pieces in Powdered Brewery Wash (or, more recently, Alkaline Brewery Wash), I rinse, and I fill with Star San to sanitize completely. I keep a little spray bottle of Star San to sanitize hose connections quickly. I keep a storage container full of sanitizer around “just in case”. When it comes to the cold-side, I’m ultra careful and ultra clean. And my beer wins awards. More importantly, my beer tastes good: I like my beer. But when I start scrolling through <a href="http://brulosophy.com/">Brulosophy</a> there is clearly — CLEARLY — a cleaning step I’m missing: my kettles.</p>
<p>The Brulosophy crew have kettles that sparkle like beautiful stainless steel diamonds in the sun. My kettles…</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/large.jpg" title="My kettles aren't great" alt="My kettles ain’t great | Small | Medium | Large | Xlarge | Original" /><figcaption>My kettles ain’t great | <a href="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/60/a6c6acee9fd6515ae232b98061175e/original.jpg">Original</a></figcaption>
</figure>
<p>I clean my kettles at the end of back-breaking, triple-decoction-containing, uncomfortable-sweat-dripping, 110°F-in-the-shade-heat-stroke-inducing, and/or -2°F-in-the-sun-hyptothermia-inducing brew days. This is to say that I pressure wash them, I flip them upside down on a table on my patio, and I go pour myself a beer.</p>
<p>This past Saturday I said to myself, “Brew man” (that’s what I call myself sometimes. I call myself “Brew man”); I said, “Brew man, the time has come. Get ready to mercilessly purge the scourge of beer stone from your life and the lives of the kettles you so dearly treasure.” And so it came to pass that I began my reluctant alliance with the great majestic beast that is Bar Keepers Friend.</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/large.jpg" title="The great majestic beast, Bar Keepers Friend" alt="The great majestic beast | Small | Medium | Large | Xlarge | Original" /><figcaption>The great majestic beast | <a href="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/4e/25bd2295e1a2f4550b8c843ea5ae29/original.jpg">Original</a></figcaption>
</figure>
<p>And then it took like basically no time at all. I don’t know why I don’t do this more often.</p>
<p>The procedure I used:</p>
<ol type="1">
<li>Spray down your kettle with the hose to free any debris and wet the surface</li>
<li>Liberally sprinkle on Bar Keepers Friend</li>
<li>Scrub the kettle with resulting paste and a clean sponge.</li>
</ol>
<p>I used only the soft, yellow, gentle side of the sponge since I’m super freaked-out about scratching my stainless. While I realize that absolute primal terror at the sight of the green scrubby-side of the sponge may not be “normal” (nervous chuckle), there really isn’t any need to use the green scrubby, honest. Not when the soft side of the sponge makes a kettle look so amazing!</p>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/large.jpg" title="Clean so kettle I can see myself!" alt="My, what a clean kettle I have | Small | Medium | Large | Xlarge | Original" /><figcaption>My, what a clean kettle I have | <a href="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/5ed19c5a7b399b40190fde5edf8a9c/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/5b/0981fdf033c4d716c2979ac4f2729b/original.jpg">Original</a></figcaption>
</figure>
2018 NHC First Round
https://tylercipriani.com/brewing/2018-nhc-first-round/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-14T21:35:17Z
2018-04-13T20:20:56Z
<figure>
<img src="https://photos.tylercipriani.com/thumbs/8a/308211cce415651937e48473784f25/large.jpg" title="Pretty ribbons" alt="Nothing in this photo is from this year" /><figcaption>Nothing in this photo is from this year</figcaption>
</figure>
<p>I got my 2018 NHC first round results today. I put in 3 beers and 1 mead which hits the 4 entry limit-cap.</p>
<p>My entries were:</p>
<ol type="1">
<li><a href="https://tylercipriani.com/brewing/2016-06-19-mild/">Dark Mild</a></li>
<li>Weissbier</li>
<li>American IPA</li>
<li><a href="https://tylercipriani.com/brewing/nhc-2014-gold-medal-tupelo-mead/">Traditional Mead</a></li>
</ol>
<p>The mead was <em>not</em> the same mead that won gold in 2014. I used Wyeast Sweet Mead yeast instead of 71B, but other than that it was the same (even made it in late 2011 IIRC).</p>
<section id="results" class="level2">
<h2>Results <a href="https://tylercipriani.com/brewing/#results">¶</a></h2>
<p>Here are my <a href="https://tylercipriani.com/nhc-2018-scoresheets.pdf">2018 NHC scoresheets</a> with judge’s names/IDs removed.</p>
<p>The tl;dr is:</p>
<ul>
<li>1st Place American IPA – 40 points</li>
<li>1st Place Traditional Mead – 43 points</li>
<li>3rd Place Weissbier – 40 points</li>
<li>Dark Mild – 28 points</li>
</ul>
</section>
<section id="random-thoughts-and-low-grade-ranting" class="level2">
<h2>Random thoughts and low-grade ranting <a href="https://tylercipriani.com/brewing/#random-thoughts-and-low-grade-ranting">¶</a></h2>
<p>I’m happy that I’m moving on with 3 entries. But I do have a good rant built up: my dark mild was judged badly.</p>
<p>It’s fine that my mild didn’t win, but the judges describe a mild:</p>
<ul>
<li>“brown sugar/toffee”</li>
<li>“light roast, caramel, nutty”</li>
<li>“toasted malt, low toffee, low herbal hops, low bitterness, light dark fruit esters (raisin), malty”</li>
</ul>
<p>And then they both put it closer to “Not to style” than “Classic example” – what‽ I’m not saying I should win everything. I’m not saying I should have won this category. I don’t even have a problem with a 28. My beer may very well have fallen lifeless on this particular day for these particular judges – all that is totally cool. But I do have a problem when judges describe a mild – verbatim from the guidelines – then tell me it’s not to style <img src="https://tylercipriani.com/smileys/sad.png" alt=":(" /></p>
<p><code></rant></code></p>
<p>I was thrilled with my other scoresheets, I didn’t expect to do so well. The weissbier was particularly surprising since I’ve struggled so much with that style – I’m sure I’ve brewed at least 3 sulfury examples in the past year!</p>
</section>
<section id="recipes" class="level2">
<h2>Recipes <a href="https://tylercipriani.com/brewing/#recipes">¶</a></h2>
<p>I don’t think I’ve ever posted a weissbier recipe, and I did a few things differently with my IPA, so here goes:</p>
</section>
<section id="american-ipa-2018-02-01" class="level2">
<h2>American IPA (2018-02-01) <a href="https://tylercipriani.com/brewing/#american-ipa-2018-02-01">¶</a></h2>
</section>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: ¯\_(ツ)_/¯</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 96.5</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Root Shoot Meridian Pale</td>
<td>15 lbs</td>
<td>85</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Briess Carapils</td>
<td>1 lbs</td>
<td>6</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Corn Sugar</td>
<td>1 lbs</td>
<td>6</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Bards Carastan</td>
<td>0.5 lbs</td>
<td>3</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Weyermann - Acidualted Malt</td>
<td>4 oz</td>
<td>1</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Chinook</td>
<td>13.0 %</td>
<td>1.00 oz.</td>
<td>36.3</td>
<td>Loose Pellet</td>
<td>FWH</td>
</tr>
<tr class="even">
<td>Amarillo</td>
<td>9.5 %</td>
<td>1.00 oz.</td>
<td>20.7</td>
<td>Loose Pellet</td>
<td>45 Min</td>
</tr>
<tr class="odd">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz.</td>
<td>28.3</td>
<td>Loose Pellet</td>
<td>30 Min</td>
</tr>
<tr class="even">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz.</td>
<td>18.5</td>
<td>Loose Pellet</td>
<td>10 Min</td>
</tr>
<tr class="odd">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>7.3</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Ekuanot</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>5.9</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>6.1</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Ekuanot</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>A07 Imperial</td>
<td>1 New pack thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="steps" class="level2">
<h2>Steps <a href="https://tylercipriani.com/brewing/#steps">¶</a></h2>
<ol type="1">
<li>Dough in with 9.7 Gallons of Water at 164°F for a strike temp of 154°F</li>
<li>2 tsp Gypsum to mash for calcium</li>
<li>Rest 60 min @ 154°F</li>
<li>Sparge 20 min with 170°F water</li>
<li>Preboil 9 gallons at 1.040</li>
<li>Boil 90 minutes to reduce to 7 gallons</li>
<li>Add recirc arm and chiller at 20 minutes</li>
<li>1 tsp Wyeast Beer Nutrient Blend at 10 minutes</li>
<li>1 whilfloc tab at 2 minutes</li>
<li>Hot whirlpool with flameout hops 20 minutes</li>
<li>Chill to 62°F using ice water through Hydra Immersion Chiller</li>
<li>Transfer to conical and use 90 seconds of oxygen through air stone at 1 LPM</li>
<li>Pitch 1 pack A07 dated 2018-01-28</li>
<li>Set space heater for 64°F</li>
<li>Add 1oz Columbus, 1oz Mosaic, 1oz Ekuanot T-90 pellets to fermentor on day 3</li>
<li>Jumper to keg with surescreen and 1oz Galaxy T-90, 1oz Citra T-90, 1oz Ekuanot LupuLN2™, 1oz Mosaic LupuLN2™</li>
<li>Move keg to kegerator on day 3</li>
<li>Jumper to clean keg, add gelatian, put under 30 PSI for 2 days</li>
<li>Reduce pressure to 12 psi, pour off a few chunky pints, enjoy!</li>
</ol>
</section>
<section id="weissbier-2017-01-15" class="level2">
<h2>Weissbier (2017-01-15) <a href="https://tylercipriani.com/brewing/#weissbier-2017-01-15">¶</a></h2>
</section>
<section id="stats-1" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats-1">¶</a></h2>
<ul>
<li>OG: ¯\_(ツ)_/¯</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 12.3</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
</ul>
</section>
<section id="fermentables-1" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables-1">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Weyermann Pale Wheat</td>
<td>4 lbs</td>
<td>59</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Root Shoot Odyssey Pilsner</td>
<td>5 lbs</td>
<td>37</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Best Dark Munich</td>
<td>8 oz</td>
<td>4</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops-1" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops-1">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Hallertau</td>
<td>4.5 %</td>
<td>1.00 oz.</td>
<td>12.3</td>
<td>Loose Pellet</td>
<td>60 min</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast-1" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast-1">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>White Labs WLP300</td>
<td>1 New pack thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="steps-1" class="level2">
<h2>Steps <a href="https://tylercipriani.com/brewing/#steps-1">¶</a></h2>
<ol type="1">
<li>Dough in with 8.25 Gallons of Water at 114°F for a strike temp of 110°F hold 15 minutes</li>
<li>Recirculate and heat to 125°F</li>
<li>Add 2 tsp gypsum</li>
<li>hold 10 minutes</li>
<li>Pull 9 quarts of thick mash (at a water/grist ratio of 1qt/lb) into a decoction pot and heat to 160°F, hold 15 minutes</li>
<li>Recirculate and heat main mash to 147°F</li>
<li>Bring decoction to a boil and boil for 20 minutes</li>
<li>Return decoction to main mash to hit 158°F</li>
<li>Hold 25 minutes</li>
<li>1.038 preboil gravity for 9 gallons</li>
<li>1 tsp Wyeast Beer Nutrient Blend at 10 minutes</li>
<li>1 whirlfloc tablet at 2 minutes</li>
<li>Chill to 58°F using ice water through Hydra Immersion Chiller</li>
<li>Transfer to conical and use 90 seconds of oxygen through air stone and wand at 1 LPM</li>
<li>Fermentation peaked at 70°F</li>
<li>Keg at 2.5 weeks, 30 psi for 2 days, 12 psi after</li>
</ol>
</section>
Libre Hopped American IPA
https://tylercipriani.com/brewing/2016-08-21-american-ipa/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-08-21T00:00:00Z
<p>This is my regular IPA, but I took a stab at a recipe that doesn’t use any patent-encumbered hops…</p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: ¯\_(ツ)_/¯</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 122.9</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
<li>Mash Eff: 48%</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Colorado Malting Pale Ale Malt</td>
<td>14lb 0oz</td>
<td>88.9 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Briess CaraPils</td>
<td>1lb 0 oz</td>
<td>6.3 %</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Bards Carastan</td>
<td>8.00 oz</td>
<td>3.2 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Weyermann Sauer(Acid) Malt</td>
<td>4 oz</td>
<td>1.6 %</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Chinook</td>
<td>10.5 %</td>
<td>1.00 oz.</td>
<td>32.5</td>
<td>Loose Pellet</td>
<td>FWH</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz.</td>
<td>28.6</td>
<td>Loose Pellet</td>
<td>30 Min</td>
</tr>
<tr class="odd">
<td>Northern Brewer</td>
<td>13.0 %</td>
<td>1.00 oz.</td>
<td>18.5</td>
<td>Loose Pellet</td>
<td>10 Min</td>
</tr>
<tr class="even">
<td>Willamette</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Northern Brewer</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>6.1</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Centennial</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Crystal</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>5.9</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>7.3</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Willamette</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Northern Brewer</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Centennial</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Crystal</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast BCN</td>
<td>1 tsp.</td>
<td>10 Min. remaining in boil</td>
</tr>
<tr class="even">
<td>Whirlfloc</td>
<td>1 tablet</td>
<td>2 Min. remaining in boil</td>
</tr>
</tbody>
</table>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Step type</th>
<th>Temp</th>
<th>Duration</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Rest</td>
<td>154°F</td>
<td>60 Min.</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>White Labs WLP001–California Ale</td>
<td>1 New-Fangled Pack Thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
</section>
<section id="updates" class="level2">
<h2>Updates <a href="https://tylercipriani.com/brewing/#updates">¶</a></h2>
</section>
Munich Helles First Try
https://tylercipriani.com/brewing/2016-06-13-helles/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-06-13T00:00:00Z
<p>I recently started really appreciating this style. In my research for attempting to create a good example of this style I found a really amazing beer that has a wonderful German Beer character—Spaten Premium Lager. I’d like to recreate something similar. Spaten Premium Lager will likely be my gold standard (as Ballast Point Sculpin is for my IPA), which is to say: it’s the beer against which I will be judging my homebrewed examples.</p>
<p>As a first pass at this style, I’m keeping it simple, but I’m also testing a theory.</p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: 1.049</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 16.7</li>
<li>Batch Size: 7 Gallons</li>
<li>Boil Time: 90 Minutes</li>
<li>Mash Eff: 70%</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>ingredient</th>
<th>amount</th>
<th>%</th>
<th>when</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Weyerman Pilsner Malt</td>
<td>12 lbs</td>
<td>100</td>
<td>mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Sterling</td>
<td>meh.</td>
<td>1 oz</td>
<td>meh.</td>
<td>Pellet</td>
<td>FWH</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Servomyces</td>
<td>1 unit</td>
<td>10 Min. remaining in boil</td>
</tr>
<tr class="even">
<td>Whirlfloc</td>
<td>1 tablet</td>
<td>2 Min. remaining in boil</td>
</tr>
</tbody>
</table>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<p>Double decoction</p>
<ul>
<li>Dough-in 133°F</li>
<li>Pull 1st decoction, raise to 158°F, hold for 10 mins</li>
<li>Bring 1st decoction to a boil for 10 mins</li>
<li>Remix mash to 148°F</li>
<li>Pull 2nd thick decoction, raise to 158°F, hold for 10 mins</li>
<li>Bring 2nd decoction to a boil for 10 mins</li>
<li>Remix to 158°F</li>
<li>Raise to mashout at 168°F</li>
</ul>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast 2124 Bohemian Lager</td>
<td>1 Smack-Pack</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<p>The theory I’m testing here is: I don’t necessarily think you need to have temperature control to ferment a fine lager. I’m fermenting at ~68°F (I have no temp control right now). Also, I pitched 1 smack-pack without a starter. We’ll see how all this works out. Seems to be fermenting happily for the time being.</p>
</section>
<section id="the-future" class="level2">
<h2>The Future <a href="https://tylercipriani.com/brewing/#the-future">¶</a></h2>
<p>I’d like to look into <a href="http://www.countrymaltgroup.com/ingredients/malts/bz-chit-malt/">Best Chit Malz</a> and see how that works out. Triple decoction on that at 100%. Would that even work? Guess I’d find out :O</p>
</section>
Say, Orange Blossom Mead Makes a Nice Gift
https://tylercipriani.com/brewing/orange-blossom-mead-for-gifts/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-05-22T00:00:00Z
<div class="pull-right">
<figure>
<img src="https://photos.tylercipriani.com/thumbs/64/a5069a1f1fff15d76110a8f2e642a5/medium.jpg" title="A nice-looking mead" alt="A nice-looking mead" width="500" /><figcaption>A nice-looking mead</figcaption>
</figure>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/1a/221cc11c0e91a9fd0eca53a9c7d710/medium.jpg" title="Setting up the corker to bottle mead" alt="Setting up the corker to bottle mead" width="500" /><figcaption>Setting up the corker to bottle mead</figcaption>
</figure>
<figure>
<img src="https://photos.tylercipriani.com/thumbs/bb/adb8b811c626985a30d7a1f0d80de4/medium.jpg" title="Finished, bottled mead" alt="Finished, bottled mead" width="300" /><figcaption>Finished, bottled mead</figcaption>
</figure>
</div>
<p>I made this mead on a bit of a whim to sort of act as a mead-making demo. I intended to back-sweeten, but ultimately I enjoyed the flavor without any sweetening, so this became a semi-sweet mead.</p>
<p>This is the first mead I’ve ever put in fancy bottles and it’s been making really convenient to give gifts. Although if I worked out the cost per bottle I’d probably be shocked <img src="https://tylercipriani.com/smileys/smile.png" alt=":)" /></p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>Batch Size: 5 Gallons (18.93 L)</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Orange blossom honey</td>
<td>15 lbs (6.803 kg)</td>
<td>100%</td>
<td>mixed in a bucket to start</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Lalvin 71B-1122 dry yeast</td>
<td>2 packs</td>
<td>N/A</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Go-Ferm</td>
<td>28g</td>
<td>Rehydrating yeast</td>
</tr>
<tr class="even">
<td>Diammonium phosphate (DAP)</td>
<td>8g</td>
<td>Primary Fermentation</td>
</tr>
<tr class="odd">
<td>Fermaid-K</td>
<td>18g</td>
<td>Primary Fermentation</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<p>100% RO water</p>
<p><a href="http://www.ahaconference.org/wp-content/uploads/presentations/2008/KrisEngland_NHC.pdf">Kristen England Even-Speed Mead method</a></p>
<ul>
<li>Day 0: 4.5 g Fermaid K, 2g DAP, Rehydrate 2 packs 71B with 28 g Go-Ferm</li>
<li>Days 1, 3, 5, 7, 8: stir</li>
<li>Day 2, 4, 6: 4.5g Fermaid K, 2g DAP, 10 mL 2M KOH Stir</li>
</ul>
<p>Primary Fermentation: 14 days at 68° F (ish) (20° C)</p>
<p>Secondary Fermentation: ??? some amount of months in a glass carboy with a silicon airlock</p>
<p>Post-fermentation: SuperKleer KC used in the carboy prior to kegging</p>
</section>
NHC 2014 Gold Medal Tupelo Mead
https://tylercipriani.com/brewing/nhc-2014-gold-medal-tupelo-mead/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-05-17T00:00:00Z
<p>This mead won 1st place in Traditional Mead (Category #24) at the <a href="http://www.homebrewersassociation.org/homebrew-recipe/tupelo-mead/">2014 National Homebrewers Competition</a> hosted by the American Homebrewer’s Association (AHA).</p>
<p>I don’t like that the AHA has locked down award-winning recipes—the world is better when information is free for everyone, so I’ve posted my recipe here. I’m also going to start explicitly licensing my recipes Creative Commons Attribution Share-Alike.</p>
<p>This was the 3rd mead I ever made, the recipe is a little ridiculous, but the results were outstanding.</p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>Original Gravity: 1.150</li>
<li>Final Gravity: 1.030</li>
<li>ABV: 15.75%</li>
<li>Batch Size: 5 Gallons (18.93 L)</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Tupelo honey</td>
<td>26.0 lb (11.79 kg)</td>
<td>100%</td>
<td>mixed in a bucket to start</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Lalvin 71B-1122 dry yeast</td>
<td>2 packs</td>
<td>N/A</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Go-Ferm</td>
<td>28g</td>
<td>Rehydrating yeast</td>
</tr>
<tr class="even">
<td>Diammonium phosphate (DAP)</td>
<td>8g</td>
<td>Primary Fermentation</td>
</tr>
<tr class="odd">
<td>Fermaid-K</td>
<td>18g</td>
<td>Primary Fermentation</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<p>100% RO water</p>
<p><a href="http://www.ahaconference.org/wp-content/uploads/presentations/2008/KrisEngland_NHC.pdf">Kristen England Even-Speed Mead method</a></p>
<ul>
<li>Day 0: 4.5 g Fermaid K, 2g DAP, Rehydrate 2 packs 71B with 28 g Go-Ferm</li>
<li>Days 1, 3, 5, 7, 8: stir</li>
<li>Day 2, 4, 6: 4.5g Fermaid K, 2g DAP, Stir</li>
</ul>
<p>Primary Fermentation: 14 days at 68° F (20° C)</p>
<p>Post-fermentation: potassium sorbate and back-sweeten with 1+ lbs of Tupelo honey to taste.</p>
</section>
NHC 2016 Final Round American IPA
https://tylercipriani.com/brewing/2016-04-17-american-ipa/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-04-17T00:00:00Z
<div class="pull-right">
<figure>
<img src="https://photos.tylercipriani.com/thumbs/06/df79f443f2ce179dfe83001a20861e/medium.jpg" title="Finished IPA" alt="Finished IPA | Original" /><figcaption>Finished IPA | <a href="https://photos.tylercipriani.com/thumbs/06/df79f443f2ce179dfe83001a20861e/original.jpg">Original</a></figcaption>
</figure>
</div>
<p>Brewed for the final round of the National Homebrewers Competition 2016 in 2 categories:</p>
<ol type="1">
<li>American IPA</li>
<li>Fruit Beer (American IPA with Mango)</li>
</ol>
<p>For the fruit beer portion I added Olive Nation mango extract to taste (6 mL / 12 oz bottle after filling).</p>
<p>I named this beer <strong>13 Grand Tutors</strong>. I’ve been mining a list of <a href="https://en.wikipedia.org/wiki/List_of_Shaw_Brothers_films">Shaw brothers films</a> for beer names, which has worked well so far. I recently realized there were 13 hop additions in this beer—like <em>just now</em>.</p>
<p>The fruit beer is named <strong>Sweet Memories</strong>, another Shaw brother’s film.</p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: 1.067</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 132.9</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
<li>Mash Eff: 70%</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Rahr 2-row</td>
<td>14lb 0oz</td>
<td>88.9 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Briess CaraPils</td>
<td>1lb 0 oz</td>
<td>6.3 %</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Bards Carastan</td>
<td>8.00 oz</td>
<td>3.2 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Weyermann Sauer(Acid) Malt</td>
<td>2 oz</td>
<td>1.6 %</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Chinook</td>
<td>10.5 %</td>
<td>1.00 oz.</td>
<td>32.5</td>
<td>Loose Pellet</td>
<td>FWH</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz.</td>
<td>28.6</td>
<td>Loose Pellet</td>
<td>30 Min</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz.</td>
<td>18.5</td>
<td>Loose Pellet</td>
<td>10 Min</td>
</tr>
<tr class="even">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>6.1</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Nelson Sauvin</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>5.9</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>7.3</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Nelson Sauvin</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast BCN</td>
<td>1 tsp.</td>
<td>10 Min. remaining in boil</td>
</tr>
<tr class="even">
<td>Whirlfloc</td>
<td>1 tablet</td>
<td>2 Min. remaining in boil</td>
</tr>
</tbody>
</table>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Step type</th>
<th>Temp</th>
<th>Duration</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Rest</td>
<td>154°F</td>
<td>60 Min.</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>White Labs WLP001–California Ale</td>
<td>1 New-Fangled Pack Thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<ul>
<li>Heat 9 Gallon water to 164°F</li>
<li>2 tsp. Gypsum in mash—no pH taken</li>
<li>Preboil gravity: 1.047</li>
<li>Chilled with hydra chiller and ice-water pump</li>
<li>Fermented in SS Conical</li>
<li>60 sec 02 <span class="citation">@1LPM</span> through sintered stone at bottom of SS Conical</li>
<li>Conical in office closet</li>
</ul>
</section>
<section id="updates" class="level2">
<h2>Updates <a href="https://tylercipriani.com/brewing/#updates">¶</a></h2>
<p>2016-04-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor</p>
<p>2016-04-30: Move to keg with surescreen + 1oz each Equinox, Citra, Galaxy</p>
<p>2016-05-06: Move to serving keg w/1 pack gelatin @ 45 PSI for 3 days, 12 PSI thereafter</p>
<p>2016-05-20: Bottling day!</p>
<p>2016-06-13: Didn’t win, but made it to mini-BOS in both categories <img src="https://photos.tylercipriani.com/thumbs/2016-final-nhc-scores.png" title="fig:Final-nhc-scores.png" width="798" /></p>
</section>
NHC 2016 First Round American IPA
https://tylercipriani.com/brewing/2016-01-18-american-ipa/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2016-01-18T00:00:00Z
<div class="pull-right">
<figure>
<img src="https://photos.tylercipriani.com/thumbs/da/961c63159476cf1de9b1cef75312f6/medium.jpg" title="My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right)" alt="My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right) | Original" /><figcaption>My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right) | <a href="https://photos.tylercipriani.com/thumbs/da/961c63159476cf1de9b1cef75312f6/original.jpg">Original</a></figcaption>
</figure>
</div>
<p>The efficiency on this batch was terrible. I believe this is due to Colorado Malting Co. Pale Ale malt, which I used as the base. It’s been hit and miss for me. I love the idea of using primarily local ingredients in brewing.</p>
<section id="updates" class="level2">
<h2>Updates <a href="https://tylercipriani.com/brewing/#updates">¶</a></h2>
<p>2016-02-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor</p>
<p>2016-01-31: Move to keg with surescreen + 1oz each Equinox, Citra, Galaxy</p>
<p>2016-04-09: 3rd place, American IPA, NHC Denver (First Round); 2nd place, Fruit beer (Mango added), NHC Denver (First Round)</p>
</section>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: ¯\_(ツ)_/¯</li>
<li>FG: ¯\_(ツ)_/¯</li>
<li>IBU (Tensith): 122.9</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
<li>Mash Eff: 48%</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Colorado Malting Pale Ale Malt</td>
<td>14lb 0oz</td>
<td>88.9 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Briess CaraPils</td>
<td>1lb 0 oz</td>
<td>6.3 %</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Bards Carastan</td>
<td>8.00 oz</td>
<td>3.2 %</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Weyermann Sauer(Acid) Malt</td>
<td>4 oz</td>
<td>1.6 %</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Chinook</td>
<td>10.5 %</td>
<td>1.00 oz.</td>
<td>32.5</td>
<td>Loose Pellet</td>
<td>FWH</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz.</td>
<td>28.6</td>
<td>Loose Pellet</td>
<td>30 Min</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz.</td>
<td>18.5</td>
<td>Loose Pellet</td>
<td>10 Min</td>
</tr>
<tr class="even">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>6.1</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>7.0</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Equinox</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>5.9</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="even">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>7.3</td>
<td>Loose Pellet</td>
<td>Flame Out</td>
</tr>
<tr class="odd">
<td>Galaxy</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Mosaic</td>
<td>13.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Citra</td>
<td>15.0 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Equinox</td>
<td>12.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Columbus</td>
<td>15.5 %</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Loose Pellet</td>
<td>Dry Hop</td>
</tr>
</tbody>
</table>
</section>
<section id="other" class="level2">
<h2>Other <a href="https://tylercipriani.com/brewing/#other">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast BCN</td>
<td>1 tsp.</td>
<td>10 Min. remaining in boil</td>
</tr>
<tr class="even">
<td>Whirlfloc</td>
<td>1 tablet</td>
<td>2 Min. remaining in boil</td>
</tr>
</tbody>
</table>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Step type</th>
<th>Temp</th>
<th>Duration</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Rest</td>
<td>154°F</td>
<td>60 Min.</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>White Labs WLP001–California Ale</td>
<td>1 New-Fangled Pack Thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<ul>
<li>Had to sub Equinox for Nelson Sauvin.</li>
<li>10 Gallons RO Water (faucet was frozen)</li>
<li>Heat 7.5 Gallon water to 165°F</li>
<li>2 tsp. Gypsum in mash—no pH taken</li>
<li>Preboil gravity 1.037 <img src="https://tylercipriani.com/smileys/sad.png" alt=":(" />
<ul>
<li>Added ½ gallon of water to make up volume</li>
<li>Added 1 lb Corn Sugar Preboil to make up gravity—all that was available</li>
</ul></li>
<li>Final vol. ~5gal <img src="https://tylercipriani.com/smileys/sad.png" alt=":(" /></li>
<li>Fermented in SS Conical</li>
<li>60 sec 02 <span class="citation">@1LPM</span> through sintered stone at bottom of SS Conical</li>
<li>Conical in dining room—basement was too cold.</li>
</ul>
</section>
House American IPA
https://tylercipriani.com/brewing/2015-08-23-american-ipa/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2015-04-09T00:00:00Z
<p>This is a recipe that I play with quite a bit. I think I’ve dialed in the malt bill and the hop additions over time; however, I’m constantly playing with the hop varieties and, more rarely, the yeast. Below is a recipe brewed on 2015-08-23 that I thought was particularly successful given the amount of hop varieties with which I was unfamiliar.</p>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>OG: 1.066</li>
<li>FG: 1.014</li>
<li>IBU (Tensith): 127.2</li>
<li>Batch Size: 6 Gallons</li>
<li>Boil Time: 90 Minutes</li>
<li>Mash Eff: 70%</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Ingredient</th>
<th>Amount</th>
<th>%</th>
<th>When</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Colorado Malting Pale Malt</td>
<td>14 lbs</td>
<td>90.3</td>
<td>Mash</td>
</tr>
<tr class="even">
<td>Carapils</td>
<td>1 lbs</td>
<td>6.5</td>
<td>Mash</td>
</tr>
<tr class="odd">
<td>Bards Carastan</td>
<td>0.5 lbs</td>
<td>3.2</td>
<td>Mash</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Variety</th>
<th>Alpha</th>
<th>Amount</th>
<th>IBU</th>
<th>Form</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>NB HopShot</td>
<td>16.0</td>
<td>1 syringe</td>
<td>50.0</td>
<td>Extract</td>
<td>60 Min</td>
</tr>
<tr class="even">
<td>US Mosaic</td>
<td>13.0</td>
<td>1.00 oz</td>
<td>6.1</td>
<td>Pellet</td>
<td>0 Min</td>
</tr>
<tr class="odd">
<td>US Citra</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>7.1</td>
<td>Pellet</td>
<td>0 Min</td>
</tr>
<tr class="even">
<td>Topaz</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>7.1</td>
<td>Pellet</td>
<td>0 Min</td>
</tr>
<tr class="odd">
<td>Nelson Sauvin</td>
<td>12.5</td>
<td>1.00 oz</td>
<td>5.4</td>
<td>Pellet</td>
<td>0 Min</td>
</tr>
<tr class="even">
<td>Galaxy</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>7.1</td>
<td>Pellet</td>
<td>0 Min</td>
</tr>
<tr class="odd">
<td>Mosaic</td>
<td>13.0</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Citra</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Topaz</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Nelson Sauvin</td>
<td>12.5</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="odd">
<td>Galaxy</td>
<td>15.0</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
<tr class="even">
<td>Simcoe</td>
<td>8.0</td>
<td>1.00 oz</td>
<td>0.0</td>
<td>Pellet</td>
<td>Dry Hop</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Strain</th>
<th>Amount</th>
<th>Starter</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>WLP001</td>
<td>1 New pack thing</td>
<td>Nope</td>
</tr>
</tbody>
</table>
</section>
<section id="steps" class="level2">
<h2>Steps <a href="https://tylercipriani.com/brewing/#steps">¶</a></h2>
<ol type="1">
<li>1 tsp of Gypsum to mash water</li>
<li>Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F</li>
<li>mash pH of 5.66</li>
<li>Added another tsp of Gypsum</li>
<li>Rest 30 mins</li>
<li>Raise via flame to 155°F</li>
<li>Adjusted mash pH 5.64</li>
<li>Add ½ tsp phosphoric acid to sparge water</li>
<li>Preboil pH 5.70</li>
<li>Preboil gravity 11.6 Brix for 8 gallons (1.047)</li>
<li>Add Wyeast Brewers Choice Nutrient at 7 mins</li>
<li>Add whirlfloc tablet at 2 mins</li>
<li>Add 5 oz of hops at flame out, whirlpool 15 mins</li>
<li>Turn off whirlpool pump and let rest 15 mins</li>
<li>Rack to fermentor</li>
<li>Oxygenate with mix-stir for 60 seconds</li>
<li>Pitch WL fancy new yeast pack</li>
<li>Fermentation temp initially 68°F</li>
<li>Let rise to wherever it wanted to go</li>
</ol>
</section>
Colorado State Fair Mild Ale
https://tylercipriani.com/brewing/2016-06-19-mild/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T22:11:44Z
2015-04-09T00:00:00Z
<figure>
<img src="http://photos.tylercipriani.com/thumbs/eb/544ffd2e58bdbfa44a552b210027c8/large.jpg" title="Pure pure gold" alt="Gold medal" /><figcaption>Gold medal</figcaption>
</figure>
<section id="stats" class="level2">
<h2>Stats <a href="https://tylercipriani.com/brewing/#stats">¶</a></h2>
<ul>
<li>Batch Size: 5.5 gal</li>
<li>Boil Size: 9 gal</li>
<li>Boil Time: 1.500 hr</li>
<li>Efficiency: 70%</li>
<li>OG: 1.036 sg</li>
<li>FG: 1.011 sg</li>
<li>ABV: 3.3%</li>
<li>Bitterness: 12.6 IBU (Tinseth)</li>
<li>Color: 19.1 srm (Morey)</li>
</ul>
</section>
<section id="fermentables" class="level2">
<h2>Fermentables <a href="https://tylercipriani.com/brewing/#fermentables">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Name</th>
<th>Type</th>
<th>Amount</th>
<th>%</th>
<th>Color</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Crisp - Maris Otter</td>
<td>Grain</td>
<td>8.500 lb</td>
<td>84</td>
<td>3.0 srm</td>
</tr>
<tr class="even">
<td>Simpsons - Crystal Dark</td>
<td>Grain</td>
<td>1.250 lb</td>
<td>12</td>
<td>80.0 srm</td>
</tr>
<tr class="odd">
<td>Chocolate Malt (UK)</td>
<td>Grain</td>
<td>5.000 oz</td>
<td>3</td>
<td>450.0 srm</td>
</tr>
<tr class="even">
<td>Carafa</td>
<td>Grain</td>
<td>1.000 oz</td>
<td>1</td>
<td>337.0 srm</td>
</tr>
</tbody>
</table>
</section>
<section id="hops" class="level2">
<h2>Hops <a href="https://tylercipriani.com/brewing/#hops">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Name</th>
<th>Alpha</th>
<th>Amount</th>
<th>Use</th>
<th>Time</th>
<th>Form</th>
<th>IBU</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Kent Goldings</td>
<td>5.5%</td>
<td>0.500 oz</td>
<td>Boil</td>
<td>1.000 hr</td>
<td>Pellet</td>
<td>8.5</td>
</tr>
<tr class="even">
<td>Kent Goldings</td>
<td>5.5%</td>
<td>0.500 oz</td>
<td>Boil</td>
<td>15.000 min</td>
<td>Pellet</td>
<td>4.2</td>
</tr>
</tbody>
</table>
</section>
<section id="miscs" class="level2">
<h2>Miscs <a href="https://tylercipriani.com/brewing/#miscs">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Name</th>
<th>Type</th>
<th>Use</th>
<th>Amount</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast BCN</td>
<td>Other</td>
<td>Boil</td>
<td>1.000 tsp</td>
<td>10.000 min</td>
</tr>
<tr class="even">
<td>Whirlfloc</td>
<td>Fining</td>
<td>Boil</td>
<td>1.000 tsp</td>
<td>2.000 min</td>
</tr>
<tr class="odd">
<td>Gypsum</td>
<td>Water Agent</td>
<td>Mash</td>
<td>2.000 tsp</td>
<td>0.000 s</td>
</tr>
</tbody>
</table>
</section>
<section id="yeast" class="level2">
<h2>Yeast <a href="https://tylercipriani.com/brewing/#yeast">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Name</th>
<th>Type</th>
<th>Form</th>
<th>Amount</th>
<th>Starter</th>
<th></th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>Wyeast - London ESB Ale</td>
<td>Ale</td>
<td>Liquid</td>
<td>1 Smack pack</td>
<td>NO</td>
<td></td>
</tr>
</tbody>
</table>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<table>
<thead>
<tr class="header">
<th>Name</th>
<th>Type</th>
<th>Amount</th>
<th>Temp</th>
<th>Target</th>
<th>Time</th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>155</td>
<td>Infusion</td>
<td>4.352 gal</td>
<td>163.533 F</td>
<td>155.000 F</td>
<td>30 min</td>
</tr>
<tr class="even">
<td>mashout</td>
<td>Temperature</td>
<td>—</td>
<td>—</td>
<td>168.000 F</td>
<td>10 min</td>
</tr>
</tbody>
</table>
</section>
<section id="notes" class="level2">
<h2>Notes <a href="https://tylercipriani.com/brewing/#notes">¶</a></h2>
<p>Recipe comes from <strong>NHC Mild</strong> from <em>Modern Homebrew Recipes</em> by Gordon Strong</p>
<p><strong>2017-09-01</strong>: 1st place, Colorado State Fair, English Brown Ale category</p>
</section>
Saison
https://tylercipriani.com/brewing/saison/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2015-04-09T00:00:00Z
<table class="sectionHeading">
<tr>
<td class="title">
Selected Style and Target Specs
</td>
</tr>
</table>
<p>16C-Belgian And French Ale-Saison<br><br></p>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.048 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.065 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.002 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.012 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum IBU:
</td>
<td width="15%" class="lightBackgroundAlignRight">
20 IBU
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum IBU:
</td>
<td width="15%" class="lightBackgroundAlignRight">
35 IBU
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum Color:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.0 SRM
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum Color:
</td>
<td width="15%" class="lightBackgroundAlignRight">
14.0 SRM
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Recipe Overview
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Wort Volume Before Boil:
</td>
<td width="15%" class="lightBackgroundAlignRight">
14.00 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Wort Volume After Boil:
</td>
<td width="15%" class="lightBackgroundAlignRight">
12.00 US gals
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Volume Transferred:
</td>
<td width="15%" class="lightBackgroundAlignRight">
11.00 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Water Added To Fermenter:
</td>
<td width="15%" class="lightBackgroundAlignRight">
0.0 qts
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Volume At Pitching:
</td>
<td width="15%" class="lightBackgroundAlignRight">
11.00 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Volume Of Finished Beer:
</td>
<td width="15%" class="lightBackgroundAlignRight">
10.00 US gals
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected Pre-Boil Gravity:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.048 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.056 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.012 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Apparent Attenuation:
</td>
<td width="15%" class="lightBackgroundAlignRight">
77.4 %
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected ABV:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.8 %
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected ABW:
</td>
<td width="15%" class="lightBackgroundAlignRight">
4.5 %
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected IBU: (using Tinseth):
</td>
<td width="15%" class="lightBackgroundAlignRight">
22.6 IBU
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected Color: (using Morey):
</td>
<td width="15%" class="lightBackgroundAlignRight">
4.7 SRM
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
BU:GU ratio:
</td>
<td width="15%" class="lightBackgroundAlignRight">
0.41
</td>
<td width="35%" class="darkBackgroundAlignRight">
Approx Color:
</td>
<td width="15%" class="colorCell">
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash Efficiency:
</td>
<td width="15%" class="lightBackgroundAlignRight">
70.0 %
</td>
<td width="35%" class="darkBackgroundAlignRight">
</td>
<td width="15%" class="darkBackgroundAlignRight">
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Boil Duration:
</td>
<td width="15%" class="lightBackgroundAlignRight">
90.0 mins
</td>
<td width="35%" class="darkBackgroundAlignRight">
</td>
<td width="15%" class="darkBackgroundAlignRight">
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Fermentation Temperature:
</td>
<td width="15%" class="lightBackgroundAlignRight">
64 ˚F
</td>
<td width="35%" class="darkBackgroundAlignRight">
</td>
<td width="15%" class="darkBackgroundAlignRight">
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Fermentables
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Ingredient</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="12.5%" class="darkBackgroundAlignCenter">
<b>%</b>
</td>
<td width="12.5%" class="darkBackgroundAlignCenter">
<b>MCU</b>
</td>
<td width="25%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
Belgian Pilsen Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
16lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
66.7 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
2.1
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
German Dark Munich Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
4lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
16.7 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
3.0
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
German Wheat Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
2lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
8.3 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
0.3
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
Sugar - White Sugar/Sucrose
</td>
<td width="15%" class="lightBackgroundAlignCenter">
2lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
8.3 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
0.0
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Hops
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="25%" class="darkBackgroundAlignLeft">
<b>Variety</b>
</td>
<td width="10%" class="darkBackgroundAlignCenter">
<b>Alpha</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="10%" class="darkBackgroundAlignCenter">
<b>IBU</b>
</td>
<td width="20%" class="darkBackgroundAlignCenter">
<b>Form</b>
</td>
<td width="20%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
<tr>
<td width="25%" class="lightBackgroundAlignLeft">
US Sterling
</td>
<td width="10%" class="lightBackgroundAlignCenter">
7.0 %
</td>
<td width="15%" class="lightBackgroundAlignCenter">
2.00 oz
</td>
<td width="10%" class="lightBackgroundAlignCenter">
22.6
</td>
<td width="20%" class="lightBackgroundAlignCenter">
Loose Pellet Hops
</td>
<td width="20%" class="lightBackgroundAlignCenter">
60 Min From End
</td>
</tr><tr>
<td width="25%" class="lightBackgroundAlignLeft">
US Sterling
</td>
<td width="10%" class="lightBackgroundAlignCenter">
7.0 %
</td>
<td width="15%" class="lightBackgroundAlignCenter">
1.00 oz
</td>
<td width="10%" class="lightBackgroundAlignCenter">
0.0
</td>
<td width="20%" class="lightBackgroundAlignCenter">
Loose Pellet Hops
</td>
<td width="20%" class="lightBackgroundAlignCenter">
At turn off
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Other Ingredients
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Ingredient</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="50%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Yeasts
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Yeast Strain</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="50%" class="darkBackgroundAlignCenter">
<b>Used</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
White Labs WLP565-Belgian Saison I
</td>
<td width="15%" class="lightBackgroundAlignCenter">
2 packs
</td>
<td width="50%" class="lightBackgroundAlignCenter">
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Water Profile
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Target Profile:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
No Water Profile Chosen
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash pH:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
5.2
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
pH Adjusted with:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
Unadjusted
</td>
</tr>
</table>
<p><br> <table width="100%" class="data"> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Calcium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Magnesium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Sodium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Sulfate (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Chloride (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Bicarbonate (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> </table> <br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Mash Schedule
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash Type:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
Full Mash
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Schedule Name:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
No Chosen Schedule
</td>
</tr>
</table>
<p><br></p>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Step Type</b>
</td>
<td width="32.5%" class="darkBackgroundAlignCenter">
<b>Temperature</b>
</td>
<td width="32.5%" class="darkBackgroundAlignCenter">
<b>Duration</b>
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Recipe Notes
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="100%" class="lightBackgroundAlignLeft">
</td>
</tr>
</table>
<p><br> <br></p>
Dave's Porter
https://tylercipriani.com/brewing/daves-porter/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2014-12-02T00:00:00Z
<p>This was brewed for Dave’s fairwell party (and memorial ping-pong tournament) at SparkFun electronics.</p>
<p>Selected Style and Target Specs: 12B-Porter-Robust Porter<br><br></p>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.048 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.065 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.012 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.016 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum IBU:
</td>
<td width="15%" class="lightBackgroundAlignRight">
25 IBU
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum IBU:
</td>
<td width="15%" class="lightBackgroundAlignRight">
50 IBU
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Minimum Color:
</td>
<td width="15%" class="lightBackgroundAlignRight">
22.0 SRM
</td>
<td width="35%" class="darkBackgroundAlignRight">
Maximum Color:
</td>
<td width="15%" class="lightBackgroundAlignRight">
35.0 SRM
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Recipe Overview
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Wort Volume Before Boil:
</td>
<td width="15%" class="lightBackgroundAlignRight">
7.50 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Wort Volume After Boil:
</td>
<td width="15%" class="lightBackgroundAlignRight">
6.00 US gals
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Volume Transferred:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.50 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Water Added To Fermenter:
</td>
<td width="15%" class="lightBackgroundAlignRight">
0.0 qts
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Volume At Pitching:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.50 US gals
</td>
<td width="35%" class="darkBackgroundAlignRight">
Volume Of Finished Beer:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.00 US gals
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected Pre-Boil Gravity:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.044 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected OG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.055 SG
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected FG:
</td>
<td width="15%" class="lightBackgroundAlignRight">
1.017 SG
</td>
<td width="35%" class="darkBackgroundAlignRight">
Apparent Attenuation:
</td>
<td width="15%" class="lightBackgroundAlignRight">
69.0 %
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected ABV:
</td>
<td width="15%" class="lightBackgroundAlignRight">
5.2 %
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected ABW:
</td>
<td width="15%" class="lightBackgroundAlignRight">
4.0 %
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Expected IBU: (using Tinseth):
</td>
<td width="15%" class="lightBackgroundAlignRight">
33.1 IBU
</td>
<td width="35%" class="darkBackgroundAlignRight">
Expected Color: (using Morey):
</td>
<td width="15%" class="lightBackgroundAlignRight">
31.4 SRM
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
BU:GU ratio:
</td>
<td width="15%" class="lightBackgroundAlignRight">
0.60
</td>
<td width="35%" class="darkBackgroundAlignRight">
Approx Color:
</td>
<td width="15%" class="colorCell"></td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash Efficiency:
</td>
<td width="15%" class="lightBackgroundAlignRight">
70.0 %
</td>
<td width="35%" class="darkBackgroundAlignRight"></td>
<td width="15%" class="darkBackgroundAlignRight"></td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Boil Duration:
</td>
<td width="15%" class="lightBackgroundAlignRight">
90.0 mins
</td>
<td width="35%" class="darkBackgroundAlignRight"></td>
<td width="15%" class="darkBackgroundAlignRight"></td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Fermentation Temperature:
</td>
<td width="15%" class="lightBackgroundAlignRight">
64 ˚F
</td>
<td width="35%" class="darkBackgroundAlignRight"></td>
<td width="15%" class="darkBackgroundAlignRight"></td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Fermentables
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Ingredient</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="12.5%" class="darkBackgroundAlignCenter">
<b>%</b>
</td>
<td width="12.5%" class="darkBackgroundAlignCenter">
<b>MCU</b>
</td>
<td width="25%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
US 2-Row Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
11lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
84.6 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
3.3
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
UK Chocolate Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
1lb 0oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
7.7 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
75.0
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
UK Dark Crystal
</td>
<td width="15%" class="lightBackgroundAlignCenter">
8.00 oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
3.8 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
6.5
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
US Carapils Malt
</td>
<td width="15%" class="lightBackgroundAlignCenter">
8.00 oz
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
3.8 %
</td>
<td width="12.5%" class="lightBackgroundAlignCenter">
0.1
</td>
<td width="25%" class="lightBackgroundAlignCenter">
In Mash/Steeped
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Hops
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="25%" class="darkBackgroundAlignLeft">
<b>Variety</b>
</td>
<td width="10%" class="darkBackgroundAlignCenter">
<b>Alpha</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="10%" class="darkBackgroundAlignCenter">
<b>IBU</b>
</td>
<td width="20%" class="darkBackgroundAlignCenter">
<b>Form</b>
</td>
<td width="20%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
<tr>
<td width="25%" class="lightBackgroundAlignLeft">
US Cascade
</td>
<td width="10%" class="lightBackgroundAlignCenter">
4.5 %
</td>
<td width="15%" class="lightBackgroundAlignCenter">
1.50 oz
</td>
<td width="10%" class="lightBackgroundAlignCenter">
22.8
</td>
<td width="20%" class="lightBackgroundAlignCenter">
Loose Pellet Hops
</td>
<td width="20%" class="lightBackgroundAlignCenter">
60 Min From End
</td>
</tr><tr>
<td width="25%" class="lightBackgroundAlignLeft">
US Cascade
</td>
<td width="10%" class="lightBackgroundAlignCenter">
4.5 %
</td>
<td width="15%" class="lightBackgroundAlignCenter">
1.50 oz
</td>
<td width="10%" class="lightBackgroundAlignCenter">
10.3
</td>
<td width="20%" class="lightBackgroundAlignCenter">
Loose Pellet Hops
</td>
<td width="20%" class="lightBackgroundAlignCenter">
10 Min From End
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Other Ingredients
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Ingredient</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="50%" class="darkBackgroundAlignCenter">
<b>When</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
Yeast Nutrient
</td>
<td width="15%" class="lightBackgroundAlignCenter">
0.18 oz
</td>
<td width="50%" class="lightBackgroundAlignCenter">
In Mash
</td>
</tr><tr>
<td width="35%" class="lightBackgroundAlignLeft">
Whirlfloc Tablet
</td>
<td width="15%" class="lightBackgroundAlignCenter">
0.18 oz
</td>
<td width="50%" class="lightBackgroundAlignCenter">
In Boil
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Yeasts
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Yeast Strain</b>
</td>
<td width="15%" class="darkBackgroundAlignCenter">
<b>Amount</b>
</td>
<td width="50%" class="darkBackgroundAlignCenter">
<b>Used</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
Wyeast 1968-London ESB Ale
</td>
<td width="15%" class="lightBackgroundAlignCenter">
1 pack
</td>
<td width="50%" class="lightBackgroundAlignCenter"></td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Water Profile
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Target Profile:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
No Water Profile Chosen
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash pH:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
5.400000
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
pH Adjusted with:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
Unadjusted
</td>
</tr>
</table>
<p><br> <table width="100%" class="data"> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Calcium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Magnesium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Sodium (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Sulfate (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> <tr> <td width="35%" class="darkBackgroundAlignLeft"> Total Chloride (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> <td width="35%" class="darkBackgroundAlignRight"> Total Bicarbonate (ppm): </td> <td width="15%" class="lightBackgroundAlignRight"> 0 </td> </tr> </table> <br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Mash Schedule
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Mash Type:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
Full Mash
</td>
</tr>
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
Schedule Name:
</td>
<td width="65%" class="lightBackgroundAlignLeft">
Single Step Infusion (67C/152F)
</td>
</tr>
</table>
<p><br></p>
<table width="100%" class="data">
<tr>
<td width="35%" class="darkBackgroundAlignLeft">
<b>Step Type</b>
</td>
<td width="32.5%" class="darkBackgroundAlignCenter">
<b>Temperature</b>
</td>
<td width="32.5%" class="darkBackgroundAlignCenter">
<b>Duration</b>
</td>
</tr>
<tr>
<td width="35%" class="lightBackgroundAlignLeft">
Rest at
</td>
<td width="32.5%" class="lightBackgroundAlignCenter">
153 ˚F
</td>
<td width="32.5%" class="lightBackgroundAlignCenter">
60
</td>
</tr>
</table>
<p><br><br></p>
<table class="sectionHeading">
<tr>
<td class="title">
Recipe Notes
</td>
</tr>
</table>
<table width="100%" class="data">
<tr>
<td width="100%" class="lightBackgroundAlignLeft"></td>
</tr>
</table>
<p><br> <br></p>
A ProMash Recipe Report
https://tylercipriani.com/brewing/promash-recipes/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2014-07-20T00:00:00Z
<p>In looking through my archived email I realized that many of my old ProMash recipes that I thought were lost to time and changing computers live on.</p>
<p>A blog is a better place for these recipes to live—that’s why this post is here.</p>
<pre><code>Pumpkin Beer
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Recipe Specifics
----------------
Batch Size (L): 22.71 (6 Gallons) Wort Size (L): 22.71
Total Grain (kg): 5.78
Anticipated OG: 1.057 Plato: 13.96
Anticipated SRM: 12.6
Anticipated IBU: 19.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.0 3.18 kg. Pale Malt(2-row) Great Britain 1.038 3
17.1 0.99 kg. Vienna Malt Germany 1.037 3
8.5 0.49 kg. Munich Malt Germany 1.037 8
6.6 0.38 kg. Flaked Oats America 1.033 2
3.9 0.23 kg. Crystal 40L America 1.034 40
3.9 0.23 kg. Special B Malt Belgian 1.030 120
3.5 0.20 kg. Brown Sugar Generic 1.046 4
1.5 0.09 kg. Molasses Generic 1.036 80
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Goldings - E.K. Pellet 7.50 19.1 30 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
1 5 60 154 154 Infuse 173 14.88 2.71
Total Water Qts: 15.72 - After Additional Infusions
Total Water L: 14.88 - After Additional Infusions
Total Mash Volume L: 18.55 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Notes
-----
4g CaCl2.H2O/5gallons of water
revitalized 2 vials WLP 002 at 8:45am day of brew
Mash Temp: 150
Mash pH: 5.38
Mash gravity: 1.085 (95% mash eff)
Preboil pH: 5.31
Preboil Gravity: 1.045 (70% eff)
88mL molassas @ 5min left in boil
200g brown sugar @ 5min left it boil</code></pre>
<hr />
<pre><code>American Amber
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 22.71 Wort Size (L): 22.71
Total Grain (kg): 5.68
Anticipated OG: 1.054 Plato: 13.31
Anticipated SRM: 11.9
Anticipated IBU: 89.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.0 2.50 kg. Pale Malt(2-row) Great Britain 1.038 3
32.0 1.82 kg. Vienna Malt Germany 1.037 3
8.0 0.45 kg. Crystal 75L Great Britian 1.034 75
8.0 0.45 kg. Munich Malt Germany 1.037 8
4.0 0.23 kg. CaraVienne Malt Belgium 1.034 22
4.0 0.23 kg. Flaked Oats America 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Centennial Pellet 10.50 27.3 30 min.
28.00 g. Simcoe Pellet 13.00 33.7 30 min.
28.00 g. Centennial Pellet 10.50 12.9 10 min.
28.00 g. Simcoe Pellet 13.00 15.9 10 min.
28.00 g. Centennial Pellet 10.50 0.0 0 min.
28.00 g. Simcoe Pellet 13.00 0.0 0 min.
28.00 g. Centennial Pellet 10.50 0.0 Dry Hop
28.00 g. Simcoe Pellet 13.00 0.0 Dry Hop
Yeast
-----
BrewTek CL-50 California Pub Brewery Ale
Mash Schedule
-------------
Mash Name: Fix_40_60_70
Total Grain kg: 5.68
Total Water Qts: 15.00 - Before Additional Infusions
Total Water L: 14.19 - Before Additional Infusions
Tun Thermal Mass: 0.20
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
3 5 60 149 149 Infuse 168 14.19 2.50
Total Water Qts: 15.00 - After Additional Infusions
Total Water L: 14.19 - After Additional Infusions
Total Mash Volume L: 17.99 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.</code></pre>
<hr />
<pre><code>APA
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.38
Anticipated OG: 1.059 Plato: 14.55
Anticipated SRM: 6.3
Anticipated IBU: 39.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.8 4.75 lbs. Pale Malt(2-row) America 1.036 2
40.7 4.63 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.4 0.50 lbs. Wheat Malt America 1.038 2
8.8 1.00 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Columbus Pellet 15.00 26.2 60 min.
20.00 g. Centennial Pellet 10.50 8.9 10 min.
10.00 g. Willamette Pellet 5.00 2.1 10 min.
40.00 g. Centennial Pellet 10.50 2.1 1 min.
20.00 g. Willamette Pellet 5.00 0.5 1 min.
40.00 g. Centennial Pellet 10.50 0.0 Dry Hop
15.00 g. Willamette Pellet 5.00 0.0 Dry Hop
Yeast
-----
White Labs WLP002 English Ale
Water Profile
-------------
Profile: Longmont
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 11.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 12.2 ppm
pH: 6.60
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.38
Total Water Qts: 16.49 - Before Additional Infusions
Total Water Gal: 4.12 - Before Additional Infusions
Tun Thermal Mass: 0.20
Grain Temp: 68.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 5 60 151 151 Infuse 168 16.49 1.45
Total Water Qts: 16.49 - After Additional Infusions
Total Water Gal: 4.12 - After Additional Infusions
Total Mash Volume Gal: 5.03 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
.5tsp CaSO4 and .25tsp CaCl2 in mash
Mashed in High and then low (156 then
148 then 151ish took about 10 min to correct)
Mash pH ~5.2
.5tsp CaSO4
in Boil
Pitched active 2L starter
Complete fermentation in 3 days
dry hopped after 3 days
Let sit on dry hops 7 days swirling every other day.</code></pre>
Distilled Water vs 50ppm Calcium Chloride
https://tylercipriani.com/brewing/distilled-water-vs-50ppm-calcium/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2014-01-26T00:00:00Z
<p>This past weekend I brewed twice. Both batches were Jamil’s Blonde Ale recipe. Both batches were 1 gallon batches—my first try at those. These batches were also my first two brews back after an extended hiatus that stemmed from some combination of moving, changing jobs, and pure laziness.</p>
<p>In the past, when I brewed more regularly, I had a lot of questions about brewing chemistry that were never fully answered. Now that I’m making a return to brewing, I hope to answer some of these questions.</p>
<p>The first question: <strong>Does calcium from water make any difference in finished beer?</strong></p>
<p>I would like to design an experiment or a series or experiments to investigate this question. Right now, I’m at the point where I’m grasping, trying to understand the full scope of the problem.</p>
<p>The two beers I brewed this weekend were designed to understand how to approach this question: one brewed using only distilled water and one brewed with 50 ppm calcium added as CaCl<sub>2</sub>.</p>
<section id="recipe" class="level2">
<h2>Recipe <a href="https://tylercipriani.com/brewing/#recipe">¶</a></h2>
<p>2 Gallons<br> Style: 6B-Light Hybrid Beer-Blonde Ale<br> Target Vols:</p>
<ul>
<li>Before Boil 1.75 Gal</li>
<li>After Boil: 1.25 Gal</li>
<li>At Pitching: 1.00 Gal</li>
</ul>
<p>Target Stats:</p>
<ul>
<li>Efficiency: 70%</li>
<li>Pre-Boil: 1.039</li>
<li>Final Gravity: 1.054</li>
<li>Mash Temp: 152°F</li>
<li>Mash Time: 60 Minutes</li>
<li>Boil Time: 60 Minutes</li>
</ul>
<p>Fermentables:</p>
<ul>
<li>2.5 lbs Rahr 2-Row</li>
<li>2 oz Briess Crystal 15</li>
</ul>
<p>Hops:</p>
<ul>
<li>7 grams US Fuggles</li>
</ul>
<p>Yeast:</p>
<ul>
<li>2 grams Safale US-05</li>
</ul>
</section>
<section id="prep-work" class="level2">
<h2>Prep Work <a href="https://tylercipriani.com/brewing/#prep-work">¶</a></h2>
<p>Since I’ve been out of the game for so long, I had a ton of prep-work to do.</p>
<p>First step: sanitize my 1 gallon fermenters. I opted for dry-heat sterilization. I accidentally bested the CDC’s recommendation for dry-heat sterilization since my oven is fairly out-of-control <img src="https://tylercipriani.com/smileys/smile.png" alt=":)" /> I held my three glass fermenters at a temp of 360°F for 1 hour.</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/prep-sterilization.jpg" alt="Sterilization" /><figcaption>Sterilization</figcaption>
</figure>
<p>I calibrated my kettle by marking a measuring stick 1-half-gallon at a time.</p>
<p>I also calibrated my pH meter using freshly prepared 7.01 and 4.01 calibration solution made from powder buffer-pillows.</p>
<p><img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/callibraion-prep.jpg" alt="pH Prep" /> <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/calibration.jpg" alt="pH Perfection" /></p>
<p>I opted out of controlling dissolved oxygen this round. Between adopting a new process, brewing 2 batches in a weekend, and meticulously photographing each step—I felt I had enough on my plate.</p>
</section>
<section id="process" class="level2">
<h2>Process <a href="https://tylercipriani.com/brewing/#process">¶</a></h2>
<ul>
<li>Brew in a bag (BIAB), 1 gallon, full-boil</li>
<li>Heat 2 gallons water to 155°F in 3 gallon kettle</li>
<li>Add crushed grain in 18“x32” large mesh straining bag</li>
<li>Allow to stabilize at 152°F</li>
<li>Maintain 152°F for 1 hour</li>
<li>Boil remaining 1.75 gallons of wort for 60 minutes</li>
<li>Chill to 65°F</li>
<li>Rack to sanitized 1 gallon fermenter</li>
<li>Ferment at 67°F</li>
</ul>
</section>
<section id="batch-1" class="level2">
<h2>Batch #1 <a href="https://tylercipriani.com/brewing/#batch-1">¶</a></h2>
<p>Heated 2 gallons of distilled water to 155°F and doughed-in. Initial strike was 148°F which I rapidly raised via direct fire to 152°F. I did have some trouble maintaining 152°F so mash temp ranged from around 148°F–154°F.</p>
</section>
<section id="mash" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash">¶</a></h2>
<p>Mash pH was 5.77—which, while predictably higher than desired, was within what I usually target (5.2–5.8). I left that pH unadjusted. Post-mash wort was fairly opaque. <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoil-Clarity.jpg" alt="Post mash opacity" /></p>
<p><strong>15 minutes into the mash</strong>: iodine test shows conversion, mash tastes more sweet than starchy.</p>
<p><strong>30 minutes into the mash</strong>: iodine test <em>still</em> shows conversion. Mash <em>looks</em> like it’s finished converting.</p>
<p><strong>45 minutes</strong>: Yup <strong>60 minutes</strong>: OK, moving on.</p>
</section>
<section id="boil" class="level2">
<h2>Boil <a href="https://tylercipriani.com/brewing/#boil">¶</a></h2>
<ul>
<li>Pre-boil Gravity: 1.042 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoil.jpg" alt="Batch1 Preboil" /></li>
<li>pH 5.76 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-PreBoilpH.jpg" alt="Batch1 Preboil pH" /></li>
</ul>
<p><strong>Notes:</strong></p>
<p>Pre-boil gravity of 1.042 which is higher than my expected. The wort does appear to have coagulated some protein at this point.</p>
<p>Added 7 grams of US Fuggles at 60 minutes. Not much visible hot break during the initial part of the boil.</p>
</section>
<section id="post-boil" class="level2">
<h2>Post-boil <a href="https://tylercipriani.com/brewing/#post-boil">¶</a></h2>
<ul>
<li>F.G. 1.059 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-FG.jpg" alt="Batch1 FG" /></li>
<li>Post-boil pH 5.72 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-FinalpH.jpg" alt="Batch1 pH" /> <strong>Notes:</strong></li>
</ul>
<p>Dropped very clear with a clear break post-boil. Racked using a sanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter head-space at the rate of 1 LPM, and shook fermenter 60 seconds.</p>
<p><img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-Boil.jpg" alt="after boil clarity" /> <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch1-fermenter.jpg" alt="fermenter clarity" /></p>
</section>
<section id="batch-2" class="level2">
<h2>Batch #2 <a href="https://tylercipriani.com/brewing/#batch-2">¶</a></h2>
<p>Added 0.70 grams CaCl<sub>2</sub>/gallon into 2 gallons of distilled water to bring total calcium to 50 ppm. Heated water to 155°F and doughed-in. Initial strike was 149°F which I rapidly raised via direct fire to 152°F.</p>
</section>
<section id="mash-1" class="level2">
<h2>Mash <a href="https://tylercipriani.com/brewing/#mash-1">¶</a></h2>
<ul>
<li>pH 5.53</li>
<li>Temp: 152°F</li>
</ul>
<p><img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-Mash.jpg" alt="Batch2 Mash" /> Mash pH is lower, due to the added calcium. Finding it easier to control mash temperature with this batch (after some practice). Seems to have more foam on top of the mash, but that could be my imagination.</p>
<p><strong>15 minutes into the mash</strong>: iodine test shows conversion, mash <em>looks</em> like it’s finished converting. May be lighter than previous batches.</p>
<p><strong>30 minutes into the mash</strong>: iodine test <em>once again</em> shows conversion.</p>
<p><strong>45 minutes</strong>: mmhmm <strong>60 minutes</strong>: yezzur</p>
</section>
<section id="boil-1" class="level2">
<h2>Boil <a href="https://tylercipriani.com/brewing/#boil-1">¶</a></h2>
<ul>
<li>Pre-boil Gravity: 1.043</li>
<li>pH 5.54</li>
</ul>
<p><strong>Notes:</strong></p>
<p>The wort is certainly clearer than previous batch. No real change in pH, once again.</p>
<p>Added 7 grams of US Fuggles at 60 minutes. Very nice visible hot-break.</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-boil.jpg" alt="Clear post boil break" /><figcaption>Clear post boil break</figcaption>
</figure>
</section>
<section id="post-boil-1" class="level2">
<h2>Post-boil <a href="https://tylercipriani.com/brewing/#post-boil-1">¶</a></h2>
<ul>
<li>F.G. 1.060 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2FG.jpg" alt="Final Gravity" /></li>
<li>Post-boil pH 5.49 <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-FinalpH.jpg" alt="Final pH" /></li>
</ul>
<p><strong>Notes:</strong></p>
<p>Dropped very clear with a clear break post-boil. Racked using a sanitized mini-autosiphon. Added 30 seconds of oxygen into fermenter head-space at the rate of 1 LPM, and shook fermenter 60 seconds.</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_brew/Batch2-Fermenter.jpg" alt="Batch 2 Fermenter" /><figcaption>Batch 2 Fermenter</figcaption>
</figure>
</section>
<section id="discussion" class="level2">
<h2>Discussion <a href="https://tylercipriani.com/brewing/#discussion">¶</a></h2>
<p>It’s odd that neither batch’s post-boil pH was very much lower than the mash pH. I’ve always read that a beer’s pH should drop by ~0.3 pH units during boil. When this didn’t happen during the first (distilled water) batch’s boil, I assumed it had something to do with the missing calcium. That was, evidently, not the cause.</p>
<p>The only <em>real</em> difference between the two batches is that there was a visibly better hot-break in the batch with 50 ppm calcium. That and, of course, the difference in mash pH, which is expected and well-documented.</p>
<p>I’ll post again post-fermentation.</p>
</section>
Distilled Water Base Malt Conversion Test
https://tylercipriani.com/brewing/distilled-water-conversion/
Tyler Cipriani
Copyright © 2018 Tyler Cipriani
2018-04-13T16:35:43Z
2014-01-19T00:00:00Z
<p>You need 50 ppm calcium in your brewing water to make good beer. That’s a fact. You can look it up in <em>How To Brew</em> <sup><a href="https://tylercipriani.com/brewing/#howtobrew">2</a></sup>, or in Bru’n Water’s Water Knowledge Page<sup><a href="https://tylercipriani.com/brewing/#brunwater">1</a></sup>, or even in <em>the</em> book on brewing water <sup><a href="https://tylercipriani.com/brewing/#water">3</a></sup>.</p>
<p>Once you <em>do</em> lookup the fact that you need 50ppm calcium, you may wonder: who proved this? Who made this fact a <em>fact</em>? I haven’t been able to find that answer. Not that I’ve <em>really looked</em> all that hard for the answer, but shouldn’t it be <em>just as easy</em> to find as the fact itself? <em>Oh, OK, W.F. McWhozitz proved the 50ppm calcium thing in 1804 after his expedition to Tanzania…that seems right.</em></p>
<p>I don’t understand how you can get away not citing sources for stuff like this?</p>
<blockquote>
<p>“I mean, if I went ‘round saying I was an emperor, just because some moistened bint had lobbed a scimitar at me, they’d put me away!”<br> – Dennis</p>
</blockquote>
<p>At this point it’s a logical fallacy to even say that the 50 ppm fact is, in fact, factual (see: <a href="http://en.wikipedia.org/wiki/Argument_from_authority">argument from authority</a>). It’s just another piece of brewing dogma.</p>
<p>Not. Good. Enough.</p>
<p>However, before committing to any kind of full-blown, multi-week, experiment, we first must examine if there is even a reason to doubt that you need 50ppm calcium.</p>
<p>The oft-cited reasons for needing 50ppm calcium in brewing water:</p>
<ol type="1">
<li>Enzymatic activity in the mash</li>
<li>Yeast health/activity</li>
<li>Protein coagulation in the fermenter</li>
</ol>
<p>The results of these problems, in practical terms, are, respectively:</p>
<ol type="1">
<li>Your grain’s starch will not convert to sugar in the mash.</li>
<li>Your beer won’t ferment, or will have significant problems fermenting.</li>
<li>Your final beer will be hazy.</li>
</ol>
<p>If you could disprove one of those things, maybe it’s worth designing an <em>actual</em> experiment to test the effect of calcium on brewing and the beer it creates.</p>
<section id="idea" class="level2">
<h2>Idea: <a href="https://tylercipriani.com/brewing/#idea">¶</a></h2>
<ul>
<li>If a mash passes an iodine test, it’s starch has been converted.</li>
<li>If a mash made with distilled water passes an iodine test, then calcium from water is not <em>strictly</em> necessary for mashing.</li>
</ul>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/142749_distilled_water_mash_materials.jpg" alt="Materials" /><figcaption>Materials</figcaption>
</figure>
</section>
<section id="materials" class="level2">
<h2>Materials: <a href="https://tylercipriani.com/brewing/#materials">¶</a></h2>
<ul>
<li><p>300mL Distilled Water (plus bunches more—see Methods) <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/141908_distilled_water_mash_300ml_water.jpg" alt="water 300g" /></p></li>
<li>150g Crisp Marris Otter Malt (only base malt on-hand) <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/143122_distilled_water_mash_150g_grain.jpg" alt="grain 150g" /></li>
<li>Big MF’n Thermos thing for use as a mash tun</li>
<li>iodine</li>
<li>Thermopen and lab thermometer</li>
<li><p>White dish on which to test for conversion</p></li>
</ul>
</section>
<section id="methods" class="level2">
<h2>Methods: <a href="https://tylercipriani.com/brewing/#methods">¶</a></h2>
<p>I aimed for a mash temperature of 152°F, I did a calculation in Beer Alchemy that showed that the water should be heated to 165°F to achieve a mash temp of 152°F. Then I thought, <em>I’m smarter than you Beer Alchemy</em> and went with a strike temp of 160°F which, ultimately, resulted in a mash temp of 145°F…you win this round Beer Alchemy.</p>
<p><img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/145458_distilled_water_mash_mash_water_temp.jpg" alt="Water temp" /> <img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/145719_distilled_water_mash_dough_in.jpg" alt="Mash temp" /></p>
<p>I then checked for conversion every 15 minutes and made observations about what I saw:</p>
<ol type="1">
<li><p><strong>15 Minutes</strong>:</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/152054_distilled_water_mash_15min_iodine.jpg" alt="Iodine test 15mins" /><figcaption>Iodine test 15mins</figcaption>
</figure>
<ul>
<li>Mash temp: 142°F</li>
<li>Iodine test: positive for starch</li>
<li>Observations: Smells starchy, a little visible foam indicating CO2 release</li>
</ul></li>
<li><p><strong>30 Minutes</strong>:</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/153427_distilled_water_mash_30min_iodine.jpg" alt="Iodine test 30mins" /><figcaption>Iodine test 30mins</figcaption>
</figure>
<ul>
<li>Added 60mL boiling water as temp had dropped below 140°F</li>
<li>Mash temp: 143°F</li>
<li>Iodine test: positive for starch</li>
<li>Observations: Thermos thing sucks</li>
</ul></li>
<li><p><strong>35 Minutes</strong>: Added another 75mL boiling water. Temp now 146°F, FML.</p></li>
<li><p><strong>45 Minutes</strong>:</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/155019_distilled_water_mash_45min_iodine.jpg" alt="Iodine test 45mins" /><figcaption>Iodine test 45mins</figcaption>
</figure>
<ul>
<li>Mash Temp: 143°F (Really!? Really mash temp? Fucking, Really!?)</li>
<li>Iodine test: positive for starch</li>
<li>Observations: I hate this Thermos thing with the power of 1000 suns; I’m gettting better at iodine tests <img src="https://tylercipriani.com/smileys/smile.png" alt=":)" /></li>
</ul></li>
<li><p><strong>50 Minutes</strong>: Added 100mL boiling water (YOLO!) to raise mash temp to 150°F, YAY!</p></li>
<li><p><strong>60 Minutes</strong>:</p>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/160503_distilled_water_mash_60min_iodine.jpg" alt="Iodine test 45mins" /><figcaption>Iodine test 45mins</figcaption>
</figure>
<ul>
<li>Mash temp: 146°F</li>
<li>Iodine test: negative for starch</li>
<li>Observations: Smells and tastes sweet</li>
</ul></li>
</ol>
</section>
<section id="reviewimprovementstake-aways" class="level2">
<h2>Review/Improvements/Take-Aways <a href="https://tylercipriani.com/brewing/#reviewimprovementstake-aways">¶</a></h2>
<ol type="1">
<li>I am not smarter than Beer Alchemy</li>
<li>While the mash did take a long time to convert, the mash was only solidly in the correct temperature range for alpha-amylase activity for 15 minutes during which time the mash fully converted the remaining starch.</li>
<li>The only solid iodine test, IMO, was the last. The photos tell that story.</li>
<li>Water-derived calcium is likely not strictly necessary for the conversion of starch in the mash.</li>
<li>Actual experiment is in order…</li>
</ol>
<figure>
<img src="http://tylercipriani.s3.amazonaws.com/distilled_water_mash/161034_distilled_water_mash_sg.jpg" alt="Starting gravity" /><figcaption>Starting gravity</figcaption>
</figure>
<hr />
<ol type="1">
<li><a id="brunwater"></a>Brungard, Martin. “<a href="https://sites.google.com/site/brunwater/water-knowledge">Water Knowledge</a>.” Web.</li>
<li><a id="howtobrew"></a>Palmer, John. “Understanding Mash pH. Reading a water report. <a href="http://www.howtobrew.com/section3/chapter15-1.html">Calcium</a>.” <em>How To Brew</em>. Web.</li>
<li><a id="water"></a>Palmer, John and Colin Kaminski. <em>Water: A Comprehensive Guide for Brewers</em>. pg. 33. Print.</li>
</ol>
</section>