New Hardware

New Banjo Burner

Sight Glass and new Kettle

Do we have a three tier?

New Burner stand (my favorite)

Dirty Bird Porter – Brew Day October 9th

Busty Bird – Robust Porter

Busty Bird

12-B Robust Porter

Author: Andrew Konkol

Date: 9/29/10

BeerTools Pro Color Graphic

Size: 4.27 gal

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 310.41 kcal per 12.0 fl oz

Original Gravity: 1.092 (1.048 – 1.065)

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Terminal Gravity: 1.023 (1.012 – 1.016)

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Color: 32.1 (22.0 – 35.0)

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Alcohol: 9.19% (4.8% – 6.5%)

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Bitterness: 39.0 (25.0 – 50.0)

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Ingredients:

11.50 lb American 2-row

1.50 lb Bonlander Munich Malt

1.50 lb Crystal Malt 40°L

0.50 lb American Black Patent

0.75 lb 2-Row Chocolate Malt

1.65 oz East Kent Goldings (5.4%) – added during boil, boiled 60 min

0.75 oz East Kent Goldings (5.4%) – added during boil, boiled 0 min

Schedule:

Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 0.0 m

00:03:00 Mash in!Liquor: 4.92 gal; Strike: 129.98 °F; Target: 122.0 °F

01:03:00 Take er’ easy (rest)Rest: 60 min; Final: 152.0 °F

01:13:00 Sparge It.First Runnings: 0.97 gal sparge @ 190.0 °F, 5 min; Sparge #1: 0.97 gal sparge @ 170.0 °F, 5 min; Total Runoff: 5.12 gal

Results generated by BeerTools Pro 1.5.10

Into the Wit

Into the Wit Version 1.0

16-A Witbier
Author: Andrew Konkol
Date: 7/10/10

BeerTools Pro Color Graphic

Size: 11.50 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 164.63 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 – 1.052)
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Terminal Gravity: 1.012 (1.008 – 1.012)
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Color: 3.91 (2.0 – 4.0)
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Alcohol: 4.87% (4.5% – 5.5%)
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Bitterness: 18.1 (10.0 – 20.0)
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Ingredients:

9.88 lb Belgian Pils
8.78 lb Wheat Flaked
2.63 lb Oats Flaked
0.55 lb German Light Munich
3.0 lb Rice Hulls
2.19 ea White Labs WLP410 Belgian Wit II Ale
1 oz Northern Brewer (8.0%) – added during boil, boiled 60 min
.75 oz Tettnanger (4.5%) – added during boil, boiled 30 min
.75 oz Tettnanger (4.5%) – added during boil, boiled 5 min
3.0 oz Orange zest – added during boil, boiled 5 min
0.8 oz Corriander crushed – added during boil, boiled 5 min
1.0 g Chamomile (dried) – added during boil, boiled 5 min
1 tsp Whirlfloc Tablets (Irish moss) – added during boil, boiled 5.0 min

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash InLiquor: 7.76 gal; Strike: 129.98 °F; Target: 122 °F
01:06:00 Decoction MashVolume: 5.0 gal; Boil: 15 min; Target: 166.7 °F
01:51:00 RestRest: 45 min; Final: 166.7 °F
02:01:00 Batch SpargeUntitled Sparge: 8.11 gal sparge @ 175.0 °F, 10 min; Total Runoff: 13.27 gal

Notes

– NOTE:
This program does not adquately represent the decoctation mash executed. We followed Mosher’s “adjunct mash” for wit’s in Radical Brewing (pg 204+).

– “all your raw huskless grains should be ground into a fine grits consistency, this is essentiall to getting a good yield”.
– what about high terminal gravity: should we start with less fermentables or mash at lower temp
– note mash schedule isn’t 100% correct due to BTP limitations, follow mosher mash schedule
– Mosher Spicers (5gal @5min)
* 1 or 2 oranges of zest
* .5oz corriander crushed
* .25oz chamomile

– OG: 1.048 (11.75B)

– transferred to secondary 7/26/10 – SG: 6.75 brix (~3.5% abv)

Results generated by BeerTools Pro 1.5.10

Brewday – July 10, 2010 – Into the Wit

Arrgh, I need a patch fer me eyes

Guess who’s got some snazzy patches? dammit!

Final Cut Studio Is Kind Of Hard…

Whenever I get involved in something, I get super into it… because I’m an idiot.  After using iMovie for a bunch of movies, I decided I needed to go legit and get final cut studio.  Man, I tell yah… it’s not that intuitive.  Below is a clip I put together for the end of dammit videos.

Hop Bag

We always forget to buy muslin hop bags when ever we go to Brew & Grow, so I put together a resuable one.

120 Volt AC Yeast Stir plate

Plans for stir plates are all over the internet, the idea is simple.  Attach some magnets on a motor, place a glass vessel on top of it, and place a magnetic stir bar in the vessel.  When you spin the magnets via the motor, it moves rotates the stir bar in the flask.

What happens when you have a 5 liter flask and you want to be able to stir 3.5 liters of yeast starter? You NEED more power!  The video below shows the stir plate I made using a 120VAC muffin fan (salvaged from a computer rack), plexigas, rare-earth magnets, fan speed control, and other various household electric pieces of hardware.  We tested it last brew day and it worked amazing well!

Advice: DO NOT BUY stir bars WITH “CENTER” RINGS when using a flask with a flat surface, I sanded the center ring off.

Part List:

First test during construction:

Final Stir plate:

Coleman Xtreme 5 – 75 quart Mash Tun Ball Valve Setup

To increase capactiy I bought a Coleman Extreme 75 quart cooler to use as a mash tun.  Unfortunately the drain plug is on the backside between the wheel wells, which makes it very inconvenient.  So I decided to drill a hole in the front where I could install a 1/2″ ball valve, easy right? Wrong!  After doing this I had numerous failed attempts to make a good seal between the plumbing and the inside of the cooler wall, until now.  Below is a diagram of what I ended up with,  it’s pretty much bobby_m’s “No Leak MLT” design minus the pvc support.  I found that I had better luck without this support.





I finished off the outside of the mash tun with a printed out logo coated in envior-tex clear epoxy (used for bar tops).