Bachelor Bitter - A1 1 All Grain Spence 3.7854336 5.8371386 60.0000000 72.0000000 Amarillo 1 U.S. 10.4000000 0.0028350 Boil Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta Aroma
Pellet
6.0000000 20.0000000 0.10 oz 8.00 oz 60.0 min Galena 1 U.S. 15.2000000 0.0014175 Boil Used for: General bittering hops for all beers Aroma: Strong, clean, balanced bittering Substitutes: Eroica, Northern Brewer, Cluster, Chinook Examples: Catamount Porter Bittering
Pellet
8.0000000 21.0000000 0.05 oz 0.00 oz 25.0 min Amarillo 1 U.S. 10.4000000 0.0014175 Boil Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta Aroma
Pellet
6.0000000 20.0000000 0.05 oz 8.00 oz 20.0 min East Kent Goldings (EKG) 1 United Kingdom 4.5000000 0.0028350 Boil Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta Both
Pellet
3.5000000 35.0000000 0.10 oz 0.00 oz 2.0 min East Kent Goldings (EKG) 1 United Kingdom 5.0000000 0.0056699 Dry Hop Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta Both
Pellet
3.5000000 35.0000000 0.20 oz 0.00 oz 60.0 min Pale Malt (NW) 1 Grain 0.7711064 80.9000000 2.6900000 FALSE US Great Western AKA: NW Pale Ale Malt. Base malt for all beer styles 0.8000000 3.9000000 134.0000000 12.5700000 100.0000000 TRUE 0.0000000 1 lbs 11.2 oz 0.0 oz 1.0372140 2.7 SRM Pale Liquid Extract Caramel/Crystal Malt - 40L 1 Grain 0.0793786 74.0000000 40.0000000 FALSE US Adds body, color and improves head retention. Also called "Crystal" malt. 1.5000000 4.0000000 0.0000000 13.2000000 20.0000000 FALSE 0.0000000 2.8 oz 0.0 oz 1.0340400 40.0 SRM Cara-Pils/Dextrine 1 Grain 0.0396893 72.0000000 2.0000000 FALSE US Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 1.5000000 4.0000000 0.0000000 13.2000000 20.0000000 FALSE 0.0000000 1.4 oz 0.0 oz 1.0331200 2.0 SRM Munich Malt - 10L 1 Grain 0.0226796 77.0000000 10.0000000 FALSE US Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 2.8000000 5.0000000 50.0000000 13.5000000 80.0000000 TRUE 0.0000000 0.8 oz 0.0 oz 1.0354200 10.0 SRM Amber Liquid Extract Munich Malt - 35L 1 Grain 0.0226796 75.0000000 35.0000000 FALSE US Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 2.8000000 5.0000000 25.0000000 13.5000000 80.0000000 TRUE 0.0000000 0.8 oz 0.0 oz 1.0345000 35.0 SRM Amber Liquid Extract Light Dry Extract 1 Dry Extract 0.0000000 95.0000000 8.0000000 FALSE US Pale dry malt extract for general purpose use. Use as base or to increase gravity of any full bodied ale or lager. 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 0.0 oz 0.0 oz 1.0437000 8.0 SRM Ringwood Ale 1 Ale
Liquid
0.1242095 FALSE Wyeast Labs 1187 17.7777778 23.3333333 High 70.0000000 European ale yeast. Highly flocculant with complex, clear, but malty profile. Slightly fruity ester. Ringwood Ale, Brown Ales 5 0 FALSE 124.21 ml 64.0 F 74.0 F 0.0 pkg 14 Jun 2003 Small Batch 1 5.8371386 3.7854336 3.7854336 0.9071840 0.3000000 0.0000000 0.1892717 29.1828794 60.0000000 TRUE 0.0000000 0.0000000 100.0000000 4.0000000 1.54 gal 1.00 gal 1.00 gal 2 lbs 0.00 gal 0.05 gal 0.00 gal 0.00 gal 01 Single Infusion, Medium Body, Batch Sparge (152F) 1 21.6666667 21.6666667 75.5555556 5.4000000 32.0000000 0.3000000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 71.0 F 71.0 F 168.0 F 2 lbs Mash In 1 Infusion 2.4398303 60.0000000 66.6666667 2.0000000 66.6666667 Add 2.58 qt of water at 163.8 F 1.250 qt/lb 0.00 qt 163.8 F 152.0 F 2.58 qt Recipe: At the LHBS, they didn't have EKG's, subbed domestic Goldings. They didn't have 20L munich, so went for 1/2 Munich 8-10L, 1/2 Dark Munich 35L. Mash: Was looking at strike water temperature, and nailed plan of going over by 9 degrees or so (so that I could stir it until it reached optimal strike water temperature). After pouring in the strike water, I didn't stir it down to 163.8. I just began mashing in. This triggered the impromptu task of juggling cold / hot additions to reach the target 152 mash temp. 1st run: after 60 min, temp was 142 (shit ... lost a lot there). Brix of first runnings 18.1 2nd runnings: 4.6 Final brix: 10.6 (1.045 sg) Added 3 oz of Light DME to bring up gravity to estimated target of 1.054 (0'd out that addition in the design to reflect intentions). Day 2 (8/10): Fermenting away. Airlock bubbling. Day 8 (8/16): 7.9 / 1.031. If same tomorrow, I'll bottle ASAP. Day 15 (8/23): 7.9 / 1.031. Bottling day. Observations: so my conversion rate was way too low. I think that first Mash mistake completely destroyed the enzymes and I ended up with a very small beer. According to NorthernBrewer ABV calc, 2.25%. 8/30 (Post Bottling - Day 7) Taste: bitter (low conversion rate). But clean at least. Color: on point Aroma: nothing off ... clean 9/4 (Post Bottling - Day 12) Definitely in the right direction for the target flavor profile. That said mistakes made during mash and fermentation led to too much hop character, too much vegitative flavors, too many off flavors (most likely kicked off by no cold crashing sediment). 30.0000000 1.0460000 1.0100000 2.3000000 2 4.0000000 19.4444444 10.0000000 19.4444444 7.0000000 30.0000000 18.3333333 Bottle with 0.71 oz Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 21.1111111 70.0 F 09 Aug 2015 1.054 SG 1.015 SG 8.8 SRM 38.9 IBUs Tinseth 5.1 % 4.7 % 60.8 % 151.6 kcal/12oz 1.00 gal 1.54 gal 1.046 SG 1.010 SG 67.0 F 67.0 F 65.0 F 65.0 F