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#11
Feb 23 2013 03:46pm
Found a recipe that im trying this weekend.

Quote
Recipe Type: All Grain
Yeast: wyeast 2565 kolsh
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.008
IBU: 33.6
Boiling Time (Minutes): 60
Color: 19.65
Primary Fermentation (# of Days & Temp): 7@70*
Secondary Fermentation (# of Days & Temp): 14@70*

death by dunkel chainsaw brewing
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
Category: Dark Lager
Subcategory: Munich Dunkel
Recipe Type: All Grain
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 70 %
Total Grain/Extract: 11.65 lbs.
Total Hops: 2.3 oz.
Calories (12 fl. oz.): 219.1
Cost to Brew: $26.85 (USD)
Cost per Bottle (12 fl. oz.): $0.50 (USD)

Ingredients
--------------------------------------------------------------------------
7.25 lbs. German 2-row Pils
.5 lbs. Weyermann CaraFoam®
3.5 lbs. German Dark Munich
.20 lbs. American Chocolate Malt
.20 lbs. Weyermann Carafa III®
1.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 60 minutes.
.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 15 minutes.
.25 oz. Tettnanger (Pellets, 4.50 %AA) boiled 5 minutes.
Yeast: WYeast 2565 Kolsch


mash in at 165* for 60minutes. batch sparge with 170* water.


switched out carafa iii for a debittered black malt.

ill be fermenting for a week @ 65* and then 2+ weeks @ 55-60* and see how it goes from there.
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#12
Feb 23 2013 07:53pm
I wish this thread was around way back when I was brewing instead of having to User Blog it.

Those chaps in UB just didn't quite get it.

If anyone's in Georgia we can brew a batch. Cheerio
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#13
Feb 24 2013 09:04am
Quote (cialda @ 23 Feb 2013 16:46)
Found a recipe that im trying this weekend.



switched out carafa iii for a debittered black malt.

ill be fermenting for a week @ 65* and then 2+ weeks @ 55-60* and see how it goes from there.


where do you put your carboys when fermenting, how do you keep em temp controlled like this?

e/ just brewed a batch yesterday posting pic soon.

This post was edited by AriG0Ld on Feb 24 2013 09:04am
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#14
Feb 24 2013 09:17am
Brew Day is Here!







just getting the stuff together and steeping the grains for that dark color
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#15
Feb 24 2013 09:24am


Getting the Malt ready to add to the pot!
Putting it in some hot water helps loosen it up.



Added the malt syrup and the dry malt.
Almost had a boil over here. Had to take it off the stove for a second.



SANITIZE!
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#16
Feb 24 2013 09:28am


We Have WORT



OG 1050
Spot on!!



All Ready to go yeast pitched! now we Wait
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#17
Feb 24 2013 09:43am


Day two Yeast doing its Thang!

This is the Caribou Slobber
Grains
.25lb briess caramel
.25lb Fawcett Pale Chocolate
.125lb Black Malt
Malts
6lbs Amber Malt
1lb Amber Dry Malt
Hops
1oz US Goldings 60 min(amount of boil time)
1oz Liberty 45 Min
1oz Williamette 15 min

Overall Brew went pretty smoothly have no problems, but well see how the next stages go!
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#18
Feb 24 2013 09:50am
Got my hands on some rare Citra and Amarillo hops the other week..

And they sold me 2 oz. of each!

They are only supposed to sell 1 oz. of either, as they are extremely rare this season


I'll be dry hopping in about a week!

This post was edited by PurpleBuds on Feb 24 2013 09:51am
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#19
Feb 24 2013 03:51pm
Quote (PurpleBuds @ Feb 24 2013 09:50am)
Got my hands on some rare Citra and Amarillo hops the other week..

And they sold me 2 oz. of each!

They are only supposed to sell 1 oz. of either, as they are extremely rare this season


I'll be dry hopping in about a week!


Lol I bought 8 oz of citra a few months ago. Felt like such a hoarder. One of my coworker friends has a huge farm of hops. I gotta start going there

Quote (AriG0Ld @ Feb 24 2013 09:04am)
where do you put your carboys when fermenting, how do you keep em temp controlled like this?

e/ just brewed a batch yesterday posting pic soon.


I put them in my closets. One in my bedroom is mid 60s, one in front corner of house stays at 55-60

And nice brewing pics :p. my brew also hit around the og- I usually don't check too closely but was in the range of 1.052-1.060

This post was edited by cialda on Feb 24 2013 03:52pm
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#20
Mar 2 2013 10:52am
does anyone elses fermentation take a lot less time to finish then it says in the guides ? seems like it only takes lik 3-4 daYS when it says 1-2 weeks! but i use dry yeast idk if that matters.
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