Recipes

Oxymoron Bitter

Standard/Ordinary Bitter

 

Type: All Grain	Date: 9/6/2009
Batch Size: 5.25 gal	Brewer: Broken Glass Brewery
Boil Size: 7.50 gal	Asst Brewer: Shawn Dunn
Boil Time: 90 min	Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.80
Taste Notes:
Ingredients
Amount Item Type % or IBU 6 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 84.38 % 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.38 % 8.0 oz Victory Malt (25.0 SRM) Grain 6.25 % 0.75 oz Northern Brewer [8.50 %] (60 min) Hops 23.2 IBU 0.50 oz Goldings, East Kent [4.50 %] (30 min) Hops 5.7 IBU 0.50 oz Goldings, East Kent [4.50 %] (5 min) (Aroma Hop-Steep) Hops - 0.50 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc 0.50 tsp Irish Moss (Boil 10.0 min) Misc 0.50 tsp Yeast Nutrient (Boil 5.0 min) Misc 1.50 tbsp PH 5.2 Stabilizer (Mash 75.0 min) Misc 1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.04 %	Actual Alcohol by Vol: 4.69 %
Bitterness: 28.9 IBU	Calories: 202 cal/pint
Est Color: 8.2 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 8.00 lb
Sparge Water: 5.96 gal	Grain Temperature: 72.0 F
Sparge Temperature: 184.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 75 min Mash In Add 10.00 qt of water at 165.6 F 150.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.2
Pressure/Weight: 3.7 oz	Carbonation Used: -
Keg/Bottling Temperature: 67.0 F	Age for: 21.0 days
Storage Temperature: 75.0 F
Notes
First AG brewday went surprisingly well, the 90 minute boil had a higher evaporation rate than I had expected of almost 3 gallons. I adjusted "My Equipment" and I will need to start with about 8 gallons for 5.25-5.50 gallons to go into the fermenter. Yeast was pitched at about 70°, and immediately placed into 67° water bath. Brew day took about 6 hours with some extra time for clean-up. 09/27/09 - Primed & bottled.
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Keith Haus APA

American Pale Ale

 

Type: All Grain	Date: 10/24/2009
Batch Size: 10.00 gal	Brewer: Broken Glass Brewery
Boil Size: 13.43 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 78.90
Taste Notes:
Ingredients
Amount Item Type % or IBU 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 77.11 % 2 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 13.25 % 1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.23 % 8.0 oz Victory Malt (25.0 SRM) Grain 2.41 % 0.50 oz Cascade [7.50 %] (75 min) (First Wort Hop) Hops 7.5 IBU 0.50 oz Amarillo Gold [8.60 %] (75 min) (First Wort Hop) Hops 8.6 IBU 0.50 oz Amarillo Gold [8.90 %] (60 min) Hops 7.8 IBU 2.00 oz Cascade [7.50 %] (Dry Hop 10 days) Hops - 0.50 oz Cascade [7.50 %] (60 min) Hops 6.6 IBU 0.75 oz Amarillo Gold [8.90 %] (15 min) Hops 5.8 IBU 0.75 oz Cascade [7.50 %] (15 min) Hops 4.9 IBU 1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 3.0 IBU 1.00 oz Cascade [7.50 %] (5 min) Hops 2.6 IBU 1.25 oz Amarillo Gold [8.90 %] (0 min) (Aroma Hop-Steep) Hops - 1.25 oz Cascade [7.50 %] (0 min) (Aroma Hop-Steep) Hops - 2.00 oz Amarillo Gold [8.90 %] (Dry Hop 10 days) Hops - 2.00 tsp Irish Moss (Boil 10.0 min) Misc 2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc 1 Pkgs California Ale (White Labs #WLP001) [Starter 4000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.059 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.97 %	Actual Alcohol by Vol: 6.26 %
Bitterness: 46.7 IBU	Calories: 262 cal/pint
Est Color: 7.9 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 20.75 lb
Sparge Water: 9.47 gal	Grain Temperature: 79.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 25.94 qt of water at 169.7 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.9
Pressure/Weight: 10.9 oz	Carbonation Used: -
Keg/Bottling Temperature: 68.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
11/4/2009 - Fermenter #1 SG check, 1.012 @ 73° Sample taste was nutty and the flavor of the Cascades really shines through. 11/4/2009 - Fermenter #2 SG check, 1.013 @ 68° Sample taste seemed a bit cleaner than fermenter #1 hops flavor nott quite as strong, this fermenter had a much more vigorous fermentation occur I suspect some of the hop aroma was driven off during fermentation. Still very delicious, I hope the SG drops 1 more point over the course of hte next 2 weeks, I will not begin dry hopping until week 3. 11/11/2009 - Dry hop, added 1 oz of Amarillo to each fermenter. 11/15/2009 - Dry hop, added 1 oz of`Cascade to each fermenter. 11/24/2009 - Bottled and primed with 5.375 oz of corn sugar for ~2.8 volumes of carbonation.
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Wit Guy White Ale

Witbier

 

Type: All Grain	Date: 4/24/2010
Batch Size: 5.00 gal	Brewer: Broken Glass Brewery
Boil Size: 8.01 gal	Asst Brewer: Cheryl & Tyler
Boil Time: 90 min	Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 79.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 5 lbs 5.8 oz White Wheat Malt (2.4 SRM) Grain 58.01 % 1 lbs 15.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 21.00 % 15.5 oz Munich Malt (9.0 SRM) Grain 10.50 % 15.5 oz Oats, Flaked (1.0 SRM) Grain 10.50 % 0.24 oz Northern Brewer [8.00 %] (60 min) Hops 7.1 IBU 0.97 oz Tettnang [4.80 %] (15 min) Hops 8.5 IBU 0.97 oz Tettnang [4.80 %] (5 min) Hops 3.4 IBU 0.25 oz Chamomile (Boil 5.0 min) Misc 0.50 oz Coriander Seed (Boil 5.0 min) Misc 1.00 oz Orange Peel (Fresh) (Boil 5.0 min) Misc 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 1.00 items Servomyces Capsule (Boil 5.0 min) Misc 1 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 4000 ml] Yeast-Wheat
Beer Profile
Est Original Gravity: 1.056 SG	Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.63 %	Actual Alcohol by Vol: 5.74 %
Bitterness: 19.1 IBU	Calories: 249 cal/pint
Est Color: 4.9 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 9.24 lb
Sparge Water: 6.26 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 11.55 qt of water at 163.5 F 148.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.6
Pressure/Weight: 13.4 PSI	Carbonation Used: -
Keg/Bottling Temperature: 40.0 F	Age for: 14.0 days
Storage Temperature: 40.0 F
Notes
Brew day went well over all, I did forget to get a pre-boil gravity, but remembered to grab SGs from my 3 runnings which were: 1. 1.090 2. 1.039 3. 1.023 (ie. 90(1)+39(3.25)+23(2.75)=280, 280/8[pre-boil volume]=35 or 1.035, 280/5[final volume]=56 or 1.056) Pre-boil was 1.035, 7 point difference between my estimated pre-boil SG of 1.042 OG ended up at 1.056, my SG/OG was 1.054 @ 79.4° = 1.056 adjusted. I hit my target right on! Looking at the last sample I probably could have sparged with another 1.5 gallons and probably wouldn't have had to add 1 gallon of pre-boil top up water. FG 1.010 @ 74.6° = 1.012 adjusted fot temperature. 1 point off of the estimated FG of 1.013.
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North English Brown

Northern English Brown Ale

 

Type: All Grain	Date: 5/8/2010
Batch Size: 6.00 gal	Brewer: Broken Glass Brewery
Boil Size: 8.53 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 79.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 7 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 77.69 % 12.0 oz Special Roast (50.0 SRM) Grain 8.32 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.55 % 8.0 oz Victory (25.0 SRM) Grain 5.55 % 2.1 oz Chocolate Malt (350.0 SRM) Grain 1.44 % 2.1 oz Special B (Dingemans) (147.5 SRM) Grain 1.44 % 0.85 oz Goldings, East Kent [7.20 %] (60 min) Hops 20.2 IBU 0.25 oz Goldings, East Kent [7.20 %] (5 min) Hops 1.2 IBU 0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc 1.00 tsp Irish Moss (Boil 10.0 min) Misc 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 1.00 items Servomyces Capsule (Boil 10.0 min) Misc 1 Pkgs London Ale (White Labs #WLP013) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.042 SG	Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.91 %	Actual Alcohol by Vol: 4.03 %
Bitterness: 21.4 IBU	Calories: 190 cal/pint
Est Color: 13.9 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 9.01 lb
Sparge Water: 6.83 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 11.26 qt of water at 168.3 F 152.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.6
Pressure/Weight: 12.3 PSI	Carbonation Used: -
Keg/Bottling Temperature: 38.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Forgot to take pre-boil SG. 1st runnings - Gal=1.75, SG=1.084@73.2°=1.086 2nd runnings - Gal=3.0, SG=1.032@79.0°=1.034 3rd runnings - Gal=3.50, SG=1.010@78.3°=1.012 86(1.75)+(32)(3)+(12)(3.5)=148/8=18 or 1.018, 148/5=29.6 or 1.030 (added 1 gallon of top up water)=1.025 150.5+96+42=148.5
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Belgian Dark Strong Ale

Belgian Dark Strong Ale

 

Type: All Grain	Date: 6/5/2010
Batch Size: 6.00 gal	Brewer: Broken Glass Brewery
Boil Size: 9.35 gal	Asst Brewer:
Boil Time: 90 min	Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 79.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 13 lbs 2.1 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 62.20 % 2 lbs 4.5 oz Munich (Dingemans) (5.5 SRM) Grain 10.80 % 1 lbs 2.2 oz Aromatic Malt (26.0 SRM) Grain 5.40 % 1 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 5.40 % 1 lbs 2.2 oz Special B (Dingemans) (147.5 SRM) Grain 5.40 % 9.1 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2.70 % 9.1 oz Wheat Malt, Bel (2.0 SRM) Grain 2.70 % 2.00 oz Hallertauer [4.70 %] (60 min) Hops 21.1 IBU 1 lbs 2.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.40 % 1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 2000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.103 SG	Measured Original Gravity: 1.103 SG
Est Final Gravity: 1.023 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 10.46 %	Actual Alcohol by Vol: 10.91 %
Bitterness: 21.1 IBU	Calories: 483 cal/pint
Est Color: 22.8 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 19.97 lb
Sparge Water: 5.54 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 24.96 qt of water at 170.7 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.9
Pressure/Weight: 15.4 PSI	Carbonation Used: -
Keg/Bottling Temperature: 38.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
1st running - 1.096 @ 62.5°=1.096 2nd running - 1.062 @ 65.0°=1.062 3rd running - 1.030 @ 70.0°=1.031 96(4.25)+62(2.25)+31(2.25)=408+139.5+69.75=617.25/8.5=1.073 Pre-Boil Gravity=1.073 I forgot to add the 1lb of Sucrose to the boil per the recipe. I will substiture .8 lb of dextrose dissolved in a small amount of water after fermentation begins to slow. 06/10/10 - I swiched blow-off hose to airlock, roused yeast w/spoon, and checked gravity. Gravity is 1.031 which gives an AT of 62.4%. 06/13/10 - I made a syrup with 2.5 lbs of Sugar In The Raw brand turbinado sugar, chilled then added it to the fermenter, the fermentation began to blow off within approximatley 2 hours. I did forget to check the gravity before adding the sugar. 6/20/10 - Gravity check 1.036 @ 70°F adjusted 1.036. 7/04/10 - SG sample taken, 1.018 @ 74°F, adjusted to 1.020 = FG 1.020 and ABV% 11.17%! Wow! 7/10/10 - Racked to keg, SG the same 1.018 @ 74.5°F adjusted to 1.020 = FG 1.020 and ABV 11.2%,. I had a problem with the new auto-siphon I bought, the racking cane seems to have a smaller OD then the previous one, the 3/8" hose does not fit tight, and was sucking air in during the transfer. I did my best to keep the siphon flowing without sucking air, but it sucked, no pun intended. I charged the keg to 30psi, and rolled it on the floor back and forth for 2-3 minutes, then relieved most of the pressure in an atttempt to curb any oxidation that may occur. I plan to allow it to age for another 6 weeks, then I will transfer under co2 between kegs, and carb it for 2 weeks before tapping the keg...that's the plan anyhow. 8/22/10 - Placed keg into kegerator to chill for 2 weeks. Should be carbed in approximately 2 weeks (Labor Day weekend).
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