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Bayou Beer

All about beer brewing and drinking in South Louisiana.

Mosaic Amarillo Late Hop IPA

May 9th, 2013

So I will brew two beers tomorrow 5/10/2013.   For my first beer I’m going to do an IPA.  The second beer will the the Weizenbock further down the blog.

How it went on 5/11/2013

After getting rained out on Friday I finally got to brew on the new system on Saturday.   It was a lot of fun but I’ve got to admit I really didn’t know what the Hell I was doing and was basically flying off how I thought it should work.   I did have a few issues.

1.  My efficiency ended up being pretty bad on both batches.   I’m not used to working with a pump nor am I used to sparging with a auto-sparge which was a little clumsy for me.    I think I ran off the wort a too fast and I think I mashed with too much water per pound at 1.5 quarts per pound.    Additionally I think I need to adjust the mill and try a finer crush.   My crush suspicion is due to efficiency dropping on the old system as well.

2.  I’m going to bail out on the Blichmann therminator and go with the whirlpool chiller.   On the first batch it cooled fairly quickly but I had to use a hop bag for my hops to prevent clogging.   I don’t like having to use hop bags as it’s another variable.   I already own a pretty good immersion chiller and I can buy a $30 addition for whirl-pooling which I think I’ll prefer.    I got pushed over the edge when I forgot to use the hop bag on the second batch and ended up clogging the chiller some as it’s speed slowed.    After I test and confirm whirl-pooling tool someone will end up with a plate chiller at a deal and i can re-invest on a second pump.

Why a second pump?   Well I’ve figured out with two pumps, the hoses I have and the whirl-pooling tool I can boil/chill/recirculate/mash a second batch all in circuit without a whole boat load of hose switching or waiting for other processes to finish.

Despite very low gravities(1.05 for the IPA and 1.06 for the weizenbock) the wort was spectacularly clear, clean and fermentation took off quickly.    They’ll be unbalanced but they’ll be very hoppy which most of my beer friends love so it’ll drink for certain.   Next time I’ll do better on the system.

Update 5/16/2013

Dry hopping ended up being .9 ounces of Amarillo as I’m now out.   I also didn’t have enough Mosaic to hang on to so there is about 1.4 ounce of Mosaic in this dry hop.   I guess we’ll see how this little botch beer turns out!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 0 1.06 1.015 6

Fermentables

Name Amount
Pale Malt (2 Row) US 12 lbs
Caramel/Crystal Malt - 20L 0.5 lbs
Caramel/Crystal Malt - 40L 0.5 lbs

Hops

Name Amount Time Use Form Alpha %
Amarillo 1.5 oz 20 min Boil Pellet 9.5
Mosaic 1.5 oz 20 min Boil 12.5
Amarillo 1 oz 1 min Aroma Pellet 9.5
Mosaic 1 oz 1 min Aroma 12.5
Amarillo 0.5 oz 0 min Dry Hop Pellet 9.5
Mosaic 0.5 oz 0 min Dry Hop Pellet 12.5

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Miscs

Name Amount
Calcium Chloride 0.5 Units Not Specified
Epsom Salt (MgSO4) 0.5 Units Not Specified
Gypsum (Calcium Sulfate) 0.5 Units Not Specified

Notes

4 gallons of water in the mash.
Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Pale Malt (2 Row) US</NAME> <VERSION>1</VERSION> <AMOUNT>5.44310844</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Base malt for all beer styles</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>140</DIASTATIC_POWER> <PROTEIN>12.3</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramel/Crystal Malt - 20L</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>75</YIELD> <COLOR>20</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Adds body, color and improves head retention.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>13.2</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.035</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramel/Crystal Malt - 40L</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>74</YIELD> <COLOR>40</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Adds body, color and improves head retention.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>13.2</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.034</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Amarillo</NAME> <VERSION>1</VERSION> <ALPHA>9.5</ALPHA> <AMOUNT>0.0425242846875</AMOUNT> <USE>Boil</USE> <TIME>20</TIME> <NOTES>The flavor profile is very citrusy, especially leaning toward a distinct orange flavor and aroma</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>6</BETA> <HSI>0</HSI> <ORIGIN>U.S.</ORIGIN> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Mosaic</NAME> <VERSION>1</VERSION> <ALPHA>12.5</ALPHA> <AMOUNT>0.0425242846875</AMOUNT> <USE>Boil</USE> <TIME>20</TIME> <NOTES /> <TYPE /> <FORM /> <BETA>0</BETA> <HSI>0</HSI> <ORIGIN /> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Amarillo</NAME> <VERSION>1</VERSION> <ALPHA>9.5</ALPHA> <AMOUNT>0.028349523125</AMOUNT> <USE>Aroma</USE> <TIME>1</TIME> <NOTES>The flavor profile is very citrusy, especially leaning toward a distinct orange flavor and aroma</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>6</BETA> <HSI>0</HSI> <ORIGIN>U.S.</ORIGIN> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Mosaic</NAME> <VERSION>1</VERSION> <ALPHA>12.5</ALPHA> <AMOUNT>0.028349523125</AMOUNT> <USE>Aroma</USE> <TIME>1</TIME> <NOTES /> <TYPE /> <FORM /> <BETA>0</BETA> <HSI>0</HSI> <ORIGIN /> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Amarillo</NAME> <VERSION>1</VERSION> <ALPHA>9.5</ALPHA> <AMOUNT>0.0141747615625</AMOUNT> <USE>Dry Hop</USE> <TIME>0</TIME> <NOTES>The flavor profile is very citrusy, especially leaning toward a distinct orange flavor and aroma</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>6</BETA> <HSI>0</HSI> <ORIGIN>U.S.</ORIGIN> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Mosaic</NAME> <VERSION>1</VERSION> <ALPHA>12.5</ALPHA> <AMOUNT>0.0141747615625</AMOUNT> <USE>Dry Hop</USE> <TIME>0</TIME> <NOTES /> <TYPE>Bittering</TYPE> <FORM>Pellet</FORM> <BETA>0</BETA> <HSI>0</HSI> <ORIGIN /> <SUBSTITUTES>Nugget, Simcoe</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>California Ale V</NAME> <VERSION>1</VERSION> <TYPE>Ale</TYPE> <FORM>Liquid</FORM> <AMOUNT>1</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP051</PRODUCT_ID> <MIN_TEMPERATURE>18.8888888887</MIN_TEMPERATURE> <MAX_TEMPERATURE>21.1111111109</MAX_TEMPERATURE> <ATTENUATION>72.5</ATTENUATION> <NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES> <BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR> <FLOCCULATION>High</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Epsom Salt (MgSO4)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Gypsum (Calcium Sulfate)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>67.7777777771</STEP_TEMP> <STEP_TIME>60</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>-17.7777777776</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <NAME>American IPA</NAME> <CATEGORY>India Pale Ale(IPA)</CATEGORY> <CATEGORY_NUMBER>14</CATEGORY_NUMBER> <STYLE_LETTER>14B</STYLE_LETTER> <STYLE_GUIDE>BJCP</STYLE_GUIDE> <VERSION>1</VERSION> <TYPE>Ale</TYPE> <OG_MIN>1.056</OG_MIN> <OG_MAX>1.075</OG_MAX> <FG_MIN>1.01</FG_MIN> <FG_MAX>1.018</FG_MAX> <IBU_MIN>40</IBU_MIN> <IBU_MAX>70</IBU_MAX> <COLOR_MIN>6</COLOR_MIN> <COLOR_MAX>15</COLOR_MAX> <ABV_MIN>5.5</ABV_MIN> <ABV_MAX>7.5</ABV_MAX> <NOTES>An American version of the historical English style, brewed using American ingredients and attitude.</NOTES> </STYLE> <NAME>Amarillo Mosaic IPA Blichmann System First Batch</NAME> <VERSION>0</VERSION> <NOTES>4 gallons of water in the mash.</NOTES> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>60</BOIL_TIME> <BOIL_SIZE>26.4967946432</BOIL_SIZE> <EFFICIENCY>75</EFFICIENCY> <EST_ABV>6</EST_ABV> <ABV>6</ABV> <EST_COLOR>0</EST_COLOR> <FG>1.015</FG> <OG>1.06</OG> <EST_FG>1.015</EST_FG> <EST_OG>1.06</EST_OG> <CARBONATION>2.5</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>68</AGE_TEMP> <AGE>20</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>19.9999999998</SECONDARY_TEMP> <SECONDARY_AGE>5</SECONDARY_AGE> <PRIMARY_TEMP>19.9999999998</PRIMARY_TEMP> <PRIMARY_AGE>5</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>

Took the BJCP Tasting Exam

May 6th, 2013

Talk about the quickest two hours of my life as time flew while trying to quickly describe what I percieved in these beers.  It was certainly a unique set of circumstances for a test being that it was essentially a blind beer tasting exam where they give you a blank BJCP exam sheet with many of the descriptive words from the left column removed, pour you a beer and tell you what sort of beer they’re claiming it to be.    Walking in to the exam I thought that 15 minutes was an extremely long period of time to describe a beer but actually you’re scrambling to finish each beers description in 15 minutes.

As far as which beers were thrown at us it wasn’t that bad.   Premium American Lager, Mild, ESB, American Rye, Doppel bock and English Barleywine.    I was at least fairly familiar with taste profiles of all but the Rye.    I have a hard time understanding rye taste in beer but I think I winged it ok with my base understanding of the style.    I suspect that all of the BJCP exams for the most part go easy on which beers folks have to judge and don’t go all the way to the really obscure styles.   I talked with a guy who took it at a different location and he was hit with some fairly familiar styles as well.

The Bay Area Mastronauts made the whole experience a lot of fun.   They were very hospitable and fun to be around.    It certainly made the whole “test” aspect of it a little less anxious experience for me.    They’ve got their own home brewing competition coming up here in a few months that I’ll have to go check out.

After the exam we all headed down to a place called Boondoggles that had pretty awesome pizza, calzones and an excellent selection of draft beers.   The restaurant had a great view of the water and some really cool decour.   Definitely worth checking out if you’re in Houston/ SeaBrook
Boondoggles on Urbanspoon

National Homebrew Competition Results and BJCP Exam in Houston

May 4th, 2013

It’s been an extremely busy for me and my beer hobby lately.   I’ve been  buying a new brew system, having to go pick it up, participating in Zapp’s, judging in the Louisiana Club Competition and oh yeah trying to brew every now and then.    It all culminates this weekend with me getting my AHA results back and taking the BJCP exam in Houston tomorrow.

American Homebrew Competition Results

I put 3 beers in the AHA competition this year.  A bock, a barleywine and a Dunkel all of which I really enjoy.    The barleywine managed to advance to the second round of the NHC, the bock scored very well with a 41 and the dunkel didn’t get a lot of love with a 30.    The one fault all the beers had in common were an overall impression section including a desire for more carbonation which matches the comments my weizen got earlier this month from the club competition.   I currently carbonate high thinking that the carbonation will maintain through the bottling process but apparently it isn’t enough.   One judge commented that I might cool down the tools and the bottles before bottling.     I’ll have to do more research but I’m fairly sure I can move up from 3rd place and min-bos results to 1st and 2nd place showings.

BJCP Tasting Exam in Houston

I’m driving my ass all the way to Houston and back in one day to drink beer.   The Baton Rouge tasting exam for 2013 was already full 6 months in advance so I got on every waiting list within 6 miles and got a spot with the Bay Area Mastronauts so I’m using it or losing it.   I’ve studied enough for this thing so failure shouldn’t be an option.

Weizenbock

May 3rd, 2013

So the first beer on the new Blichmann RIMS will be a Weizenbock.  I figure what the hell might as well brew a simple beer for the first ever beer on the brand new fancy system.   Ron who sold me the system walked me through it’s use at his shop and I was as impressed with all his thought in building the system as the system itself.     By the way Main Grain in Abita Springs is an extremely nice brew shop that’s just an awesome place to hang out while shopping brew supplies.

Well it’s time for me to get these bocks and barleywines brewed.   Dixie Cup is in 6 months and they’ve got to age if they’re going to win there’s no doubt about it.    Weizenbock will be the last in my spell of brewing all of German Wheat & Rye category so here it goes:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 16 1.081 1.021 8

Fermentables

Name Amount
Wheat Malt, Dark 10 lbs
Pilsner (2 Row) Bel 5 lbs
Munich Malt 2 lbs
Caramel/Crystal Malt - 40L 0.5 lbs
Special B Malt 0.5 lbs
Caramunich Malt 0.5 lbs
Chocolate Malt 0.25 lbs

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 60 min Aroma Pellet 4.5

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Miscs

Name Amount
Lactic Acid 15 Units Not Specified
Calcium Chloride 0.5 Units Not Specified
Epsom Salt (MgSO4) 0.5 Units Not Specified

Notes

Gonna brew it on the Blichmann system so only God knows what the actual efficiency will be. Chocolate malt will actually be pale chocolate. Yeast is the dunkelweizen yeast cake.
Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Wheat Malt, Dark</NAME> <VERSION>1</VERSION> <AMOUNT>4.5359237</AMOUNT> <TYPE>Grain</TYPE> <YIELD>84</YIELD> <COLOR>9</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>3.5</MOISTURE> <DIASTATIC_POWER>10</DIASTATIC_POWER> <PROTEIN>11.5</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.039</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Pilsner (2 Row) Bel</NAME> <VERSION>1</VERSION> <AMOUNT>2.26796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Belgian base malt for Continental lagers</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>105</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Munich Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.90718474</AMOUNT> <TYPE>Grain</TYPE> <YIELD>80</YIELD> <COLOR>9</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Malty-sweet flavor characteristic and adds a reddish amber color to the beer.</NOTES> <COARSE_FINE_DIFF>1.3</COARSE_FINE_DIFF> <MOISTURE>5</MOISTURE> <DIASTATIC_POWER>72</DIASTATIC_POWER> <PROTEIN>11.5</PROTEIN> <MAX_IN_BATCH>80</MAX_IN_BATCH> <POTENTIAL>1.037</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramel/Crystal Malt - 40L</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>74</YIELD> <COLOR>40</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Adds body, color and improves head retention.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>13.2</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.034</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Special B Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>65.2</YIELD> <COLOR>180</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.03</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramunich Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>71.7</YIELD> <COLOR>56</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.033</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Chocolate Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.1133980925</AMOUNT> <TYPE>Grain</TYPE> <YIELD>73</YIELD> <COLOR>450</COLOR> <ORIGIN>United Kingdom</ORIGIN> <SUPPLIER /> <NOTES>Dark malt that gives a rich red or brown color and nutty flavor.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.034</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4.5</ALPHA> <AMOUNT>0.05669904625</AMOUNT> <USE>Aroma</USE> <TIME>60</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>Hefeweizen Ale</NAME> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <FORM>Liquid</FORM> <AMOUNT>1</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP300</PRODUCT_ID> <MIN_TEMPERATURE>19.9999999998</MIN_TEMPERATURE> <MAX_TEMPERATURE>22.222222222</MAX_TEMPERATURE> <ATTENUATION>74</ATTENUATION> <NOTES>Produces the banana and clove nose traditionally associated with German Wheat beers. Also produces desired cloudy look.</NOTES> <BEST_FOR>German style wheat beers. Weiss, Weizen, Hefeweizen</BEST_FOR> <FLOCCULATION>Low</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Lactic Acid</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>15</AMOUNT> <NOTES>Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.</NOTES> <AMOUNT_IS_WEIGHT>false</AMOUNT_IS_WEIGHT> <USE_FOR>Mash pH</USE_FOR> </MISC> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Epsom Salt (MgSO4)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>66.666666666</STEP_TEMP> <STEP_TIME>60</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>21.1111111109</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <NAME>Weizenbock</NAME> <CATEGORY>German Wheat and Rye Beer</CATEGORY> <CATEGORY_NUMBER>15</CATEGORY_NUMBER> <STYLE_LETTER>15C</STYLE_LETTER> <STYLE_GUIDE>BJCP</STYLE_GUIDE> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <OG_MIN>1.064</OG_MIN> <OG_MAX>1.09</OG_MAX> <FG_MIN>1.015</FG_MIN> <FG_MAX>1.022</FG_MAX> <IBU_MIN>15</IBU_MIN> <IBU_MAX>30</IBU_MAX> <COLOR_MIN>12</COLOR_MIN> <COLOR_MAX>25</COLOR_MAX> <ABV_MIN>6.5</ABV_MIN> <ABV_MAX>8</ABV_MAX> <NOTES>Aventinus, the world's oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the 'Méthode Champenoise' with fresh yeast sediment on the bottom. It was Schneider's creative response to bottom-fermenting doppelbocks that developed a strong following during these times. A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.</NOTES> </STYLE> <NAME>Weizenbock</NAME> <VERSION>0</VERSION> <NOTES>Gonna brew it on the Blichmann system so only God knows what the actual efficiency will be. Chocolate malt will actually be pale chocolate. Yeast is the dunkelweizen yeast cake.</NOTES> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>90</BOIL_TIME> <BOIL_SIZE>28.389422832</BOIL_SIZE> <EFFICIENCY>70</EFFICIENCY> <EST_ABV>8</EST_ABV> <ABV>8</ABV> <EST_COLOR>16</EST_COLOR> <FG>1.021</FG> <OG>1.081</OG> <EST_FG>1.021</EST_FG> <EST_OG>1.081</EST_OG> <CARBONATION>3.5</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>42</AGE_TEMP> <AGE>90</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>18.8888888887</SECONDARY_TEMP> <SECONDARY_AGE>10</SECONDARY_AGE> <PRIMARY_TEMP>16.6666666665</PRIMARY_TEMP> <PRIMARY_AGE>5</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>

Bought a Blichmann Top Tier Ultimate Brew System

April 28th, 2013

So they say when opportunity knocks you have to answer. I feel like one man answering his opportunity presented me with mine this weekend when Ron over at Main Grain decided to sell his shop system in order to raise money for his newest endeavor. On my part I’ve looked at different base configurations of the Blichmann gear just hoping I could get the base Top Tier and build it over the years. So when Ron put his for sale I scraped together every piece of cash I could and made a few promises to the wife in order to buy what I’d call my idea of a dream homebrewing system.  So here’s what I picked up for an outstanding deal:

  • Blichmann Top Tier Stand
  • Blichmann Burners x3
  • Blichmann Boiler Maker 10 Gal Kettles x3
  • Blichmann Auto Sparge Arm
  • Blichmann Thermonator
  • Chugger Stainless Pump
  • Blichamnn Tower of Power Control Unit

Just when I’ve finally learned how to use all my  base equipment now I’m faced with learning to use this wonderful gear.   Here’s a picture Ron took of the system in the shop:

601661_10151628456553665_573992344_n

Dunkelweizen

April 18th, 2013

Fresh off my latest good run of medals(3rd in Weizen at Louisiana Clubs Homebrew Competition, 2nd in Bock at Bluebonnet Brew Off and 3rd in Barleywine at Bluebonnet Brew Off) it’s time to brew another hopefully good beer.   I’m working my way through the German wheat and rye this time with Dunkelweizen.   Looking forward to this one big time as it’s one of my favorite drinkers.  Beer will be brewed 4/19/2013. Pitching it on a yeast cake from my hefeweizen so lord knows how that’ll go.

Update 5/18/2013

In my attempt to perfect my carbonation issues I hit this one at 24 PSI for 2 weeks.   It’s given this beer a remarkably better mouthfeel.   As I’ve carbonated it I’ve tried it.   I started initially with 18 PSI to see how it turned out and it wasn’t quite right after a week.   It tasted decent but wasn’t quite centered.   Fast forward one week it’s very smooth, creamy and complete.    The beer tastes wonderful.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 15 1.056 1.012 5.5

Fermentables

Name Amount
Wheat Malt, Ger 7 lbs
Munich Malt 3 lbs
Pilsner (2 Row) Bel 3 lbs
Special B Malt 0.35 lbs
Caramel/Crystal Malt - 40L 0.35 lbs
Carafa II 0.12 lbs

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 60 min Aroma Pellet 4

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Miscs

Name Amount
Lactic Acid 15 Units Not Specified
Calcium Chloride 0.5 Units Not Specified
Epsom Salt (MgSO4) 0.5 Units Not Specified

Notes

Prepare 10 gallons of water with intention of using 9 in it. Salt and acid go in to the 10 gallons. 3.5 volumes of carbonation. 165F strike water at 20 quarts.
Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Wheat Malt, Ger</NAME> <VERSION>1</VERSION> <AMOUNT>3.17514659</AMOUNT> <TYPE>Grain</TYPE> <YIELD>84</YIELD> <COLOR>2</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Malted wheat base for use in all wheat styles</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>95</DIASTATIC_POWER> <PROTEIN>12.5</PROTEIN> <MAX_IN_BATCH>60</MAX_IN_BATCH> <POTENTIAL>1.039</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Munich Malt</NAME> <VERSION>1</VERSION> <AMOUNT>1.36077711</AMOUNT> <TYPE>Grain</TYPE> <YIELD>80</YIELD> <COLOR>9</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Malty-sweet flavor characteristic and adds a reddish amber color to the beer.</NOTES> <COARSE_FINE_DIFF>1.3</COARSE_FINE_DIFF> <MOISTURE>5</MOISTURE> <DIASTATIC_POWER>72</DIASTATIC_POWER> <PROTEIN>11.5</PROTEIN> <MAX_IN_BATCH>80</MAX_IN_BATCH> <POTENTIAL>1.037</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Pilsner (2 Row) Bel</NAME> <VERSION>1</VERSION> <AMOUNT>1.36077711</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Belgian base malt for Continental lagers</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>105</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Special B Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.1587573295</AMOUNT> <TYPE>Grain</TYPE> <YIELD>65.2</YIELD> <COLOR>180</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.03</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramel/Crystal Malt - 40L</NAME> <VERSION>1</VERSION> <AMOUNT>0.1587573295</AMOUNT> <TYPE>Grain</TYPE> <YIELD>74</YIELD> <COLOR>40</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Adds body, color and improves head retention.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>13.2</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.034</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Carafa II</NAME> <VERSION>1</VERSION> <AMOUNT>0.05669904625</AMOUNT> <TYPE>Grain</TYPE> <YIELD>70</YIELD> <COLOR>412</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER>Weyermann</SUPPLIER> <NOTES>Used to intensify aroma and color in dark, Munich beers and stouts.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>11.7</PROTEIN> <MAX_IN_BATCH>5</MAX_IN_BATCH> <POTENTIAL>1.032</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4</ALPHA> <AMOUNT>0.028349523125</AMOUNT> <USE>Aroma</USE> <TIME>60</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>Hefeweizen Ale</NAME> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <FORM>Liquid</FORM> <AMOUNT>1</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP300</PRODUCT_ID> <MIN_TEMPERATURE>19.9999999998</MIN_TEMPERATURE> <MAX_TEMPERATURE>22.222222222</MAX_TEMPERATURE> <ATTENUATION>74</ATTENUATION> <NOTES>Produces the banana and clove nose traditionally associated with German Wheat beers. Also produces desired cloudy look.</NOTES> <BEST_FOR>German style wheat beers. Weiss, Weizen, Hefeweizen</BEST_FOR> <FLOCCULATION>Low</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Lactic Acid</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>15</AMOUNT> <NOTES>Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.</NOTES> <AMOUNT_IS_WEIGHT>false</AMOUNT_IS_WEIGHT> <USE_FOR>Mash pH</USE_FOR> </MISC> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Epsom Salt (MgSO4)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>67.7777777771</STEP_TEMP> <STEP_TIME>70</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>21.1111111109</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <NAME>Dunkelweizen</NAME> <CATEGORY>German Wheat and Rye Beer</CATEGORY> <CATEGORY_NUMBER>15</CATEGORY_NUMBER> <STYLE_LETTER>15B</STYLE_LETTER> <STYLE_GUIDE>BJCP</STYLE_GUIDE> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <OG_MIN>1.044</OG_MIN> <OG_MAX>1.056</OG_MAX> <FG_MIN>1.01</FG_MIN> <FG_MAX>1.014</FG_MAX> <IBU_MIN>10</IBU_MIN> <IBU_MAX>18</IBU_MAX> <COLOR_MIN>14</COLOR_MIN> <COLOR_MAX>23</COLOR_MAX> <ABV_MIN>4.3</ABV_MIN> <ABV_MAX>5.6</ABV_MAX> <NOTES>Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common. The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.</NOTES> </STYLE> <NAME>Dunkelweizen</NAME> <VERSION>0</VERSION> <NOTES>Prepare 10 gallons of water with intention of using 9 in it. Salt and acid go in to the 10 gallons. 3.5 volumes of carbonation. 165F strike water at 20 quarts.</NOTES> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>90</BOIL_TIME> <BOIL_SIZE>26.4967946432</BOIL_SIZE> <EFFICIENCY>67</EFFICIENCY> <EST_ABV>5.5</EST_ABV> <ABV>5.5</ABV> <EST_COLOR>15</EST_COLOR> <FG>1.012</FG> <OG>1.056</OG> <EST_FG>1.012</EST_FG> <EST_OG>1.056</EST_OG> <CARBONATION>4</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>0</AGE_TEMP> <AGE>0</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>16.6666666665</SECONDARY_TEMP> <SECONDARY_AGE>7</SECONDARY_AGE> <PRIMARY_TEMP>16.6666666665</PRIMARY_TEMP> <PRIMARY_AGE>7</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>

Traditional German Hefeweizen

March 30th, 2013

And I know it’s traditional because I used red wheat!   I’m a little easily excited and when I was picking up ingredients at Brewstock in New Orleans I learned that red wheat is more traditional and the white wheat was more of an American thing.   Cool little thing I didn’t know that Aaron dropped while getting my order together.

I don’t know a whole lot about wheat beers when it comes to brewing them.   This will be my first shot at a weizen and I’ve purchased the ingredients for a couple of other weizens.

How it went 3/30/2013

Brew day went very well.   I used the PH meter for the first time and got the ph down.   I have a feeling I’ve been pretty high on PH on past beers even though I have been adjusting with acid.  My previous beers have probably been in the 6.5PH range as it took a little more acid to get this thing in the right range.

The mash went well but I was a little worried I may experience a stuck sparge which didn’t happen.   Everything lautered off just fine.   The boil went well but had to go a little viscous to get the excess boiled off.     Cooled down and transferred over a very clear and very beautiful reddish beer.     I pitched the active starter after it cooled down into the mid 60′s.    This beer should turn out fine based on process.   We shall see.

Update 4/3/2013

The gravity is about 1.015 and it tastes pretty darn good flat.   Should be about ready to carbonate tomorrow so I’ll get that started for the sake of getting it ready for the Louisiana Club Homebrew Competition in Lafayette.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 5 1.048 1.012 5

Fermentables

Name Amount
Pilsner (2 Row) Bel 6 lbs
Wheat Malt, Ger 6 lbs

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 70 min Boil Pellet 4.5

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Miscs

Name Amount
Lactic Acid 15 Units Not Specified
Calcium Chloride 0.5 Units Not Specified
Epsom Salt (MgSO4) 0.5 Units Not Specified

Notes

Prepared 10 gallons of water and used 9 of it. Salts and acid went in to the 10 gallons. Missed gravity which was my fault due to calculating on inappropriate efficiency but should be more than fine at 1.048. Used PH Meter for first time and for first time ever I am confident it hit the range.
Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Pilsner (2 Row) Bel</NAME> <VERSION>1</VERSION> <AMOUNT>2.72155422</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Belgian base malt for Continental lagers</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>105</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Wheat Malt, Ger</NAME> <VERSION>1</VERSION> <AMOUNT>2.72155422</AMOUNT> <TYPE>Grain</TYPE> <YIELD>84</YIELD> <COLOR>2</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Malted wheat base for use in all wheat styles</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>95</DIASTATIC_POWER> <PROTEIN>12.5</PROTEIN> <MAX_IN_BATCH>60</MAX_IN_BATCH> <POTENTIAL>1.039</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4.5</ALPHA> <AMOUNT>0.028349523125</AMOUNT> <USE>Boil</USE> <TIME>70</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>Hefeweizen Ale</NAME> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <FORM>Liquid</FORM> <AMOUNT>1</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP300</PRODUCT_ID> <MIN_TEMPERATURE>19.9999999998</MIN_TEMPERATURE> <MAX_TEMPERATURE>22.222222222</MAX_TEMPERATURE> <ATTENUATION>74</ATTENUATION> <NOTES>Produces the banana and clove nose traditionally associated with German Wheat beers. Also produces desired cloudy look.</NOTES> <BEST_FOR>German style wheat beers. Weiss, Weizen, Hefeweizen</BEST_FOR> <FLOCCULATION>Low</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Lactic Acid</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>15</AMOUNT> <NOTES>Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.</NOTES> <AMOUNT_IS_WEIGHT>false</AMOUNT_IS_WEIGHT> <USE_FOR>Mash pH</USE_FOR> </MISC> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Epsom Salt (MgSO4)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>67.22222222155</STEP_TEMP> <STEP_TIME>70</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>21.1111111109</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <NAME>Weizen/Weissbier</NAME> <CATEGORY>German Wheat and Rye Beer</CATEGORY> <CATEGORY_NUMBER>15</CATEGORY_NUMBER> <STYLE_LETTER>15A</STYLE_LETTER> <STYLE_GUIDE>BJCP</STYLE_GUIDE> <VERSION>1</VERSION> <TYPE>Wheat</TYPE> <OG_MIN>1.044</OG_MIN> <OG_MAX>1.052</OG_MAX> <FG_MIN>1.01</FG_MIN> <FG_MAX>1.014</FG_MAX> <IBU_MIN>8</IBU_MIN> <IBU_MAX>15</IBU_MAX> <COLOR_MIN>2</COLOR_MIN> <COLOR_MAX>8</COLOR_MAX> <ABV_MIN>4.3</ABV_MIN> <ABV_MAX>5.6</ABV_MAX> <NOTES>A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round. These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.</NOTES> </STYLE> <NAME>Traditional Hefeweizen</NAME> <VERSION>0</VERSION> <NOTES>Prepared 10 gallons of water and used 9 of it. Salts and acid went in to the 10 gallons. Missed gravity which was my fault due to calculating on inappropriate efficiency but should be more than fine at 1.048. Used PH Meter for first time and for first time ever I am confident it hit the range.</NOTES> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>90</BOIL_TIME> <BOIL_SIZE>26.4967946432</BOIL_SIZE> <EFFICIENCY>65</EFFICIENCY> <EST_ABV>5</EST_ABV> <ABV>5</ABV> <EST_COLOR>5</EST_COLOR> <FG>1.012</FG> <OG>1.048</OG> <EST_FG>1.012</EST_FG> <EST_OG>1.05</EST_OG> <CARBONATION>3</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>0</AGE_TEMP> <AGE>0</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>-17.7777777776</SECONDARY_TEMP> <SECONDARY_AGE>0</SECONDARY_AGE> <PRIMARY_TEMP>16.6666666665</PRIMARY_TEMP> <PRIMARY_AGE>7</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>

Cuban Liquor Sells Homebrew Supplies in Baton Rouge

March 19th, 2013

It’s no secret that Baton Rouge hasn’t done well to support a fulltime homebrewing supply store.    I think the demand has been there just a string of bad luck has seemed to be the death of them over the last few years.   The one in the hardware store was burnt to the ground, the one on Jones Creek fell victim to massive construction and Marcello’s recently decided to move all their restaurants, beer, wine, home brew supplies back to Lafayette.

Well we were very fortunate that Cuban Liquor on Perkins took notice and had a little shelf space in the back to start hosting brewing supplies in March of 2013.    You won’t find everything you’d find at a massive store like Brewstock but you’ll find everything you’re missing on brew day or just enough to get started with brewing.    I stopped in and was very pleased with their offerings.   You can certainly manage to get brewing there.   Plus!!….they have a very nice selection of beer and a wonderful selection of wine and liquor.   Good place and nice people so please support your local homebrew shop that supports you.

German Pilsner

March 9th, 2013

So I decided to make a pilsner without measuring the grain I had left first.   I ended up only having about 9.5 pounds of pilsner and .5 of wheat that was just sitting there.   I thought the wheat would be nice being that I was going to have to make up gravity with DME.

How it went 3/9/2013:

The gravity landed high at 1.056 so depending on how much liquid I end up I may have to top up a bit.   I can’t accurately measure it because I’ll be fermenting in two 3 gallon better bottles in my lager refrigerator.

 Fermentation Update 3/30/2013

Well my dorm refrigerator appears to have been too cold for this beer.   I set it at the lowest setting and have produced a couple of good beers in it but this time the fermentation just really lulled.   It may have been due to the cold snap in Baton Rouge so this thing was really cold at night.    In any event I moved the fermenters in to my chest freezer and rocked it at 48F and it’s currently at 1.09.  I am giving it a “diacetyl rest” for 24 hours before putting them back in that refrigerator to lager under I clear up some keg space for it.    It looks good and tastes ok so I guess we’ll see how it finalizes.

Update 4/1/2013

Strange enough one of the 3 gallon carboys holding this beer finished at 1.08 while the other didn’t finish at around 1.021.   Looks like half this stuff will get tossed!   I really need to get better temperature control for lagers because my success rate is too low.

Update 4/28/2013

Well I forgot about this one and got around to kegging it today. It’s just been sitting at 35 degrees in a refrigerator lagering. So we’ll see how it goes but it looks beautiful.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 4 1.05 1.007 5

Fermentables

Name Amount
Pilsner (2 Row) Bel 9.5 lbs
Extra Light Dry Extract 1.5 lbs
White Wheat Malt 0.5 lbs

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 60 min Aroma Pellet 4.5
Magnum 0.25 oz 60 min Boil Pellet 14
Hallertauer Mittelfrueh 0.25 oz 15 min Aroma Pellet 4.5
Hallertauer Mittelfrueh 0.25 oz 1 min Aroma Pellet 4.5

Yeast

Name Lab Attenuation Temperature
Southern German Lager (WLP838) White Labs 72% 50°F - 55°F

Miscs

Name Amount
Whirlfloc Tablet 1 Units Not Specified
Calcium Chloride 0.5 Units Not Specified
Gypsum (Calcium Sulfate) 0.5 Units Not Specified

Notes

Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Pilsner (2 Row) Bel</NAME> <VERSION>1</VERSION> <AMOUNT>4.309127515</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Belgian base malt for Continental lagers</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>105</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Extra Light Dry Extract</NAME> <VERSION>1</VERSION> <AMOUNT>0.680388555</AMOUNT> <TYPE>Dry Extract</TYPE> <YIELD>95</YIELD> <COLOR>3</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>Very light color dry malt extract for general purpose use.</NOTES> <COARSE_FINE_DIFF>0</COARSE_FINE_DIFF> <MOISTURE>0</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.044</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>White Wheat Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>86</YIELD> <COLOR>2.4</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>White wheat gives a malty flavor not available from raw wheat.</NOTES> <COARSE_FINE_DIFF>2.2</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>130</DIASTATIC_POWER> <PROTEIN>14.5</PROTEIN> <MAX_IN_BATCH>60</MAX_IN_BATCH> <POTENTIAL>1.04</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4.5</ALPHA> <AMOUNT>0.05669904625</AMOUNT> <USE>Aroma</USE> <TIME>60</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Magnum</NAME> <VERSION>1</VERSION> <ALPHA>14</ALPHA> <AMOUNT>0.00708738078125</AMOUNT> <USE>Boil</USE> <TIME>60</TIME> <NOTES>German Hallertauer hybrid, widely used in Germany</NOTES> <TYPE>Bittering</TYPE> <FORM>Pellet</FORM> <BETA>6.5</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>N/A</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4.5</ALPHA> <AMOUNT>0.00708738078125</AMOUNT> <USE>Aroma</USE> <TIME>15</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4.5</ALPHA> <AMOUNT>0.00708738078125</AMOUNT> <USE>Aroma</USE> <TIME>1</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>Southern German Lager</NAME> <VERSION>1</VERSION> <TYPE>Lager</TYPE> <FORM>Liquid</FORM> <AMOUNT>1</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP838</PRODUCT_ID> <MIN_TEMPERATURE>9.9999999999</MIN_TEMPERATURE> <MAX_TEMPERATURE>12.77777777765</MAX_TEMPERATURE> <ATTENUATION>72</ATTENUATION> <NOTES>Malty finish and balanced aroma. Strong fermenter, slight sulfur and low diacetyl.</NOTES> <BEST_FOR>German Pilsner, Helles, Oktoberfest, Marzen, Bocks</BEST_FOR> <FLOCCULATION>High</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Whirlfloc Tablet</NAME> <VERSION>1</VERSION> <TYPE>Fining</TYPE> <USE>Boil</USE> <TIME>15</TIME> <AMOUNT>1</AMOUNT> <NOTES>Aids in clearing yeast and chill haze. Easy to use tablet form.</NOTES> <AMOUNT_IS_WEIGHT>false</AMOUNT_IS_WEIGHT> <USE_FOR>Clarity</USE_FOR> </MISC> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Gypsum (Calcium Sulfate)</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>0.5</AMOUNT> <NOTES>Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>63.88888888825</STEP_TEMP> <STEP_TIME>90</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>19.9999999998</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <VERSION>1</VERSION> <OG_MIN>0</OG_MIN> <OG_MAX>0</OG_MAX> <FG_MIN>0</FG_MIN> <FG_MAX>0</FG_MAX> <IBU_MIN>0</IBU_MIN> <IBU_MAX>0</IBU_MAX> <COLOR_MIN>0</COLOR_MIN> <COLOR_MAX>0</COLOR_MAX> <ABV_MIN>0</ABV_MIN> <ABV_MAX>0</ABV_MAX> </STYLE> <NAME>German Pilsner</NAME> <VERSION>0</VERSION> <NOTES /> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>90</BOIL_TIME> <BOIL_SIZE>26.4967946432</BOIL_SIZE> <EFFICIENCY>66</EFFICIENCY> <EST_ABV>5</EST_ABV> <ABV>5</ABV> <EST_COLOR>4</EST_COLOR> <FG>1.007</FG> <OG>1.05</OG> <EST_FG>1.007</EST_FG> <EST_OG>1.05</EST_OG> <CARBONATION>3</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>40</AGE_TEMP> <AGE>30</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>4.4444444444</SECONDARY_TEMP> <SECONDARY_AGE>10</SECONDARY_AGE> <PRIMARY_TEMP>4.4444444444</PRIMARY_TEMP> <PRIMARY_AGE>10</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>

Belgian Dubbel 1B – AKA Disaster Dubbel Day

March 4th, 2013

Jeez whatever could go wrong did go wrong brewing today.   Amazingly enough it really didn’t translate in to any problems brewing.   I had to cancel my second brew planned today due to all the hang ups and delays I ran in to.

So this is Dubbel 1B because I very uncreatively named the first version 1 and then I needed to go ahead and swap out the hops for some I already had opened.   The rest of the brew day went well and the beer finished right on gravity at 1.072.   The wort for this beer tastes fantastic so I’m really excited about this geer.   I pitched the entire starter of 2 liters.   I did miss mash temperature so I added an additional 4 quarts to get around 146ish.   28 total quarts for the mash.

Update 3/8/2013

After fermenting extremely hard for 4 days it’s slowed down.   The temperature was allowed to rise up to about 67 degrees ambient.

Update 3/13/2013

The temperature has stayed around 67 degrees and the current attenuation at 9 days is 72%.     It should easily get to 80%+ in another week.   Tastes very nice.

Update 3/23/2013

Beer is down to 1.012 as desired.  Tastes great.  Cooling it down and will keg it up soon.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 17 1.07 1.012 0

Fermentables

Name Amount
Pilsner (2 Row) Bel 13 lbs
Munich Malt 1 lbs
Candi Sugar, Dark 1 lbs
Aromatic Malt 0.5 lbs
Caramunich Malt 0.5 lbs
Special B Malt 0.5 lbs
Sugar, Table (Sucrose) 0.5 lbs

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 0.5 oz 60 min Aroma Pellet 4
Saaz 2.75 oz 60 min Aroma Pellet 3

Yeast

Name Lab Attenuation Temperature
Abbey Ale (WLP530) White Labs 76% 66°F - 72°F

Miscs

Name Amount
Calcium Chloride 1 Units Not Specified
Whirlfloc Tablet 1 Units Not Specified

Notes

The dark candy sugar is actually the 90L dark candy syrup. 1.032 gravity, 1 pound. Mash with about 22 quarts of water. Prepare 10 gallons total water for brew.
Notes
Click Here For Beer XML File
<?xml version="1.0" encoding="ISO-8859-1"?> <RECIPES> <RECIPE> <FERMENTABLES> <FERMENTABLE> <ID>0</ID> <NAME>Pilsner (2 Row) Bel</NAME> <VERSION>1</VERSION> <AMOUNT>5.89670081</AMOUNT> <TYPE>Grain</TYPE> <YIELD>79</YIELD> <COLOR>2</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Belgian base malt for Continental lagers</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>105</DIASTATIC_POWER> <PROTEIN>10.5</PROTEIN> <MAX_IN_BATCH>100</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Munich Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.45359237</AMOUNT> <TYPE>Grain</TYPE> <YIELD>80</YIELD> <COLOR>9</COLOR> <ORIGIN>Germany</ORIGIN> <SUPPLIER /> <NOTES>Malty-sweet flavor characteristic and adds a reddish amber color to the beer.</NOTES> <COARSE_FINE_DIFF>1.3</COARSE_FINE_DIFF> <MOISTURE>5</MOISTURE> <DIASTATIC_POWER>72</DIASTATIC_POWER> <PROTEIN>11.5</PROTEIN> <MAX_IN_BATCH>80</MAX_IN_BATCH> <POTENTIAL>1.037</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Candi Sugar, Dark</NAME> <VERSION>1</VERSION> <AMOUNT>0.45359237</AMOUNT> <TYPE>Sugar</TYPE> <YIELD>78.3</YIELD> <COLOR>275</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.</NOTES> <COARSE_FINE_DIFF>0</COARSE_FINE_DIFF> <MOISTURE>0</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>20</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Aromatic Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>78</YIELD> <COLOR>26</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Provides a very strong malt flavor and aroma to your beer.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>29</DIASTATIC_POWER> <PROTEIN>11.8</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.036</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Caramunich Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>71.7</YIELD> <COLOR>56</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.033</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Special B Malt</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Grain</TYPE> <YIELD>65.2</YIELD> <COLOR>180</COLOR> <ORIGIN>Belgium</ORIGIN> <SUPPLIER /> <NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES> <COARSE_FINE_DIFF>1.5</COARSE_FINE_DIFF> <MOISTURE>4</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.03</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>true</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> <FERMENTABLE> <ID>0</ID> <NAME>Sugar, Table (Sucrose)</NAME> <VERSION>1</VERSION> <AMOUNT>0.226796185</AMOUNT> <TYPE>Sugar</TYPE> <YIELD>100</YIELD> <COLOR>1</COLOR> <ORIGIN>US</ORIGIN> <SUPPLIER /> <NOTES>White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.</NOTES> <COARSE_FINE_DIFF>0</COARSE_FINE_DIFF> <MOISTURE>0</MOISTURE> <DIASTATIC_POWER>0</DIASTATIC_POWER> <PROTEIN>0</PROTEIN> <MAX_IN_BATCH>10</MAX_IN_BATCH> <POTENTIAL>1.046</POTENTIAL> <ADD_AFTER_BOIL>false</ADD_AFTER_BOIL> <RECOMMEND_MASH>false</RECOMMEND_MASH> <IBU_GAL_PER_LB>0</IBU_GAL_PER_LB> </FERMENTABLE> </FERMENTABLES> <HOPS> <HOP> <NAME>Hallertauer Mittelfrueh</NAME> <VERSION>1</VERSION> <ALPHA>4</ALPHA> <AMOUNT>0.0141747615625</AMOUNT> <USE>Aroma</USE> <TIME>60</TIME> <NOTES>Used for: Continental Lagers, German Ales/Lagers, US Lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>4.6</BETA> <HSI>0</HSI> <ORIGIN>Germany</ORIGIN> <SUBSTITUTES>Hallertauer, Mt. Hood, Liberty, Crystal</SUBSTITUTES> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> <HOP> <NAME>Saaz</NAME> <VERSION>1</VERSION> <ALPHA>3</ALPHA> <AMOUNT>0.07796118859375</AMOUNT> <USE>Aroma</USE> <TIME>60</TIME> <NOTES>Use for: Pilsners and Bohemian style lagers</NOTES> <TYPE>Aroma</TYPE> <FORM>Pellet</FORM> <BETA>3.5</BETA> <HSI>0</HSI> <ORIGIN>Czech Republic</ORIGIN> <SUBSTITUTES /> <HUMULENE>0</HUMULENE> <CARYOPHYLLENE>0</CARYOPHYLLENE> <COHUMULONE>0</COHUMULONE> <MYRCENE>0</MYRCENE> </HOP> </HOPS> <YEASTS> <YEAST> <NAME>Abbey Ale</NAME> <VERSION>1</VERSION> <TYPE>Ale</TYPE> <FORM>Liquid</FORM> <AMOUNT>3</AMOUNT> <LABORATORY>White Labs</LABORATORY> <PRODUCT_ID>WLP530</PRODUCT_ID> <MIN_TEMPERATURE>18.8888888887</MIN_TEMPERATURE> <MAX_TEMPERATURE>22.222222222</MAX_TEMPERATURE> <ATTENUATION>75.5</ATTENUATION> <NOTES>Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers.</NOTES> <BEST_FOR>Belgian Trappist Ale, Spiced Ale, Trippel, Dubbel, Grand Cru</BEST_FOR> <FLOCCULATION>Medium</FLOCCULATION> </YEAST> </YEASTS> <MISCS> <MISC> <NAME>Calcium Chloride</NAME> <VERSION>1</VERSION> <TYPE>Water Agent</TYPE> <USE>Mash</USE> <TIME>60</TIME> <AMOUNT>1</AMOUNT> <NOTES>Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.</NOTES> <AMOUNT_IS_WEIGHT>true</AMOUNT_IS_WEIGHT> <USE_FOR>Water Agent</USE_FOR> </MISC> <MISC> <NAME>Whirlfloc Tablet</NAME> <VERSION>1</VERSION> <TYPE>Fining</TYPE> <USE>Boil</USE> <TIME>15</TIME> <AMOUNT>1</AMOUNT> <NOTES>Aids in clearing yeast and chill haze. Easy to use tablet form.</NOTES> <AMOUNT_IS_WEIGHT>false</AMOUNT_IS_WEIGHT> <USE_FOR>Clarity</USE_FOR> </MISC> </MISCS> <WATERS /> <MASH> <MASH_STEPS> <MASH_STEP> <NAME>New Mash Step</NAME> <VERSION>0</VERSION> <TYPE>Infusion</TYPE> <STEP_TEMP>63.3333333327</STEP_TEMP> <STEP_TIME>60</STEP_TIME> <INFUSE_AMOUNT>0</INFUSE_AMOUNT> <RAMP_TIME>0</RAMP_TIME> <END_TEMP>-17.7777777776</END_TEMP> <DESCRIPTION /> <WATER_GRAIN_RATIO>0</WATER_GRAIN_RATIO> </MASH_STEP> </MASH_STEPS> <NAME>MASH</NAME> <VERSION>0</VERSION> <GRAIN_TEMP>22.222222222</GRAIN_TEMP> <TUN_TEMP>-17.7777777776</TUN_TEMP> <SPARGE_TEMP>-17.7777777776</SPARGE_TEMP> <PH>0</PH> <TUN_WEIGHT>0</TUN_WEIGHT> <TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT> <EQUIP_ADJUST>false</EQUIP_ADJUST> <NOTES /> </MASH> <STYLE> <NAME>Belgian Dubbel</NAME> <CATEGORY>Belgian Strong Ale</CATEGORY> <CATEGORY_NUMBER>18</CATEGORY_NUMBER> <STYLE_LETTER>18B</STYLE_LETTER> <STYLE_GUIDE>BJCP</STYLE_GUIDE> <VERSION>1</VERSION> <TYPE>Ale</TYPE> <OG_MIN>1.062</OG_MIN> <OG_MAX>1.075</OG_MAX> <FG_MIN>1.008</FG_MIN> <FG_MAX>1.018</FG_MAX> <IBU_MIN>15</IBU_MIN> <IBU_MAX>25</IBU_MAX> <COLOR_MIN>10</COLOR_MIN> <COLOR_MAX>17</COLOR_MAX> <ABV_MIN>6.3</ABV_MIN> <ABV_MAX>7.6</ABV_MAX> <NOTES>Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle").</NOTES> </STYLE> <NAME>Belgian Dubbel #1</NAME> <VERSION>0</VERSION> <NOTES>The dark candy sugar is actually the 90L dark candy syrup. 1.032 gravity, 1 pound. Mash with about 22 quarts of water. Prepare 10 gallons total water for brew.</NOTES> <TYPE /> <BREWER /> <BATCH_SIZE>22.7115382656</BATCH_SIZE> <BOIL_TIME>90</BOIL_TIME> <BOIL_SIZE>28.389422832</BOIL_SIZE> <EFFICIENCY>66</EFFICIENCY> <EST_ABV>0</EST_ABV> <ABV>0</ABV> <EST_COLOR>17</EST_COLOR> <FG>1.012</FG> <OG>1.07</OG> <EST_FG>1.012</EST_FG> <EST_OG>1.07</EST_OG> <CARBONATION>3</CARBONATION> <KEG_PRIMING_FACTOR>0</KEG_PRIMING_FACTOR> <PRIMING_SUGAR_EQUIV>0</PRIMING_SUGAR_EQUIV> <CARBONATION_TEMP>-17.7777777776</CARBONATION_TEMP> <PRIMING_SUGAR_NAME /> <FORCED_CARBONATION>false</FORCED_CARBONATION> <AGE_TEMP>40</AGE_TEMP> <AGE>30</AGE> <TERTIARY_TEMP>-17.7777777776</TERTIARY_TEMP> <TERTIARY_AGE>0</TERTIARY_AGE> <SECONDARY_TEMP>22.222222222</SECONDARY_TEMP> <SECONDARY_AGE>7</SECONDARY_AGE> <PRIMARY_TEMP>19.9999999998</PRIMARY_TEMP> <PRIMARY_AGE>7</PRIMARY_AGE> <FERMENTATION_STAGES>0</FERMENTATION_STAGES> <TASTE_NOTES /> <TASTE_RATING>0</TASTE_RATING> </RECIPE> </RECIPES>
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