Brews and Blues Beer and Smokin’ Blues

Log

John Setzler's Home Brewing Log:

2010 Running Gallon Total: 12
Overall Gallon Total (since 1/19/09): 58

Tuesday, February 16, 2010
Brewing: Dark Warrior Imperial Stout

Dark Warrior Imperial Stout

Brew Type: All Grain	Date: 1/30/2010
Style: Imperial Stout	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 8.03 gal	Boil Time: 90 min
Brewhouse Efficiency: 80.00 %	Equipment: JMS Brew Pot (10 gal) and Cooler (10g)
Actual Efficiency: 70.11 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
14.00 lb	Pale Malt (2 Row) Pearl (3.0 SRM)	Grain	65.27 %
1.10 lb	Roasted Barley (300.0 SRM)	Grain	5.13 %
1.00 lb	Victory Malt (28.0 SRM)	Grain	4.66 %
1.00 lb	Wheat Malt, Dark (9.0 SRM)	Grain	4.66 %
0.75 lb	Oats, Flaked (1.0 SRM)	Grain	3.50 %
0.60 lb	Black (Patent) Malt (500.0 SRM)	Grain	2.80 %
0.50 lb	Black Barley (Stout) (500.0 SRM)	Grain	2.33 %
0.50 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.33 %
0.50 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	2.33 %
0.50 lb	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	2.33 %
1.00 oz	Warrior [15.80 %] (90 min)	Hops	40.9 IBU
1.00 oz	Warrior [15.80 %] (60 min)	Hops	38.2 IBU
1.00 lb	Molasses (80.0 SRM)	Sugar	4.66 %
1 Pkgs	SafAle American Ale (DCL Yeast #S-05) [Starter 1500 ml]	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.110 SG (1.075-1.115 SG)	Measured Original Gravity: 1.097 SG
Estimated Final Gravity: 1.025 SG (1.018-1.030 SG)	Measured Final Gravity: 1.025 SG
Estimated Color: 57.6 SRM (30.0-40.0 SRM)	Color [Color]
Bitterness: 79.2 IBU (50.0-90.0 IBU)	Alpha Acid Units: 31.6 AAU
Estimated Alcohol by Volume: 11.11 % (8.00-12.00 %)	Actual Alcohol by Volume: 9.45 %
Actual Calories: 456 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 14.00 lb
Mash Grain Weight: 20.45 lb	Mash PH: 5.4 PH
Grain Temperature: 63.0 F	Sparge Temperature: 168.0 F
Sparge Water: 4.19 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 25.56 qt of water at 174.4 F	154.0 F	60 min

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	Carbonation Volumes: 2.5 (1.8-2.6 vols)
Estimated Priming Weight: 4.8 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 26.0 Weeks
Storage Temperature: 68.0 F

Notes
This recipe only produced an efficiency of about 70% because of the larger grain bill...
Sunday, January 31, 2010
Brewing: Helles Bock (Six Pack Brewery)
Round two on this recipe...

Helles Bock

Brew Type: All Grain	Date: 1/31/2010
Style: Mailbock/Helles Bock	Brewer: John Setzler
Batch Size: 1.00 gal	Assistant Brewer:
Boil Volume: 1.79 gal	Boil Time: 75 min
Brewhouse Efficiency: 75.00 %	Equipment: JMS Six Pack Brewery
Actual Efficiency: 63.37 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
1.09 lb	Pilsner (2 Row) Ger (1.5 SRM)	Grain	41.60 %
1.09 lb	Vienna Malt (3.2 SRM)	Grain	41.60 %
0.18 lb	Munich Malt - 5L (5.0 SRM)	Grain	6.87 %
0.17 lb	Caramunich Malt (48.0 SRM)	Grain	6.49 %
0.09 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	3.44 %
0.15 oz	Pearle [8.30 %] (60 min)	Hops	22.7 IBU
0.06 oz	Pearle [8.30 %] (30 min)	Hops	7.0 IBU
0.04 oz	Pearle [8.30 %] (5 min)	Hops	1.2 IBU
0.04 oz	Saaz [3.20 %] (5 min)	Hops	0.5 IBU
0.20 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
0.20 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
0 Pkgs	Nottingham (Danstar #-)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.071 SG (1.064-1.072 SG)	Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.017 SG (1.011-1.018 SG)	Measured Final Gravity: 1.016 SG
Estimated Color: 9.3 SRM (6.0-11.0 SRM)	Color [Color]
Bitterness: 31.3 IBU (23.0-35.0 IBU)	Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 7.08 % (6.30-7.40 %)	Actual Alcohol by Volume: 5.74 %
Actual Calories: 270 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 4.00 lb
Mash Grain Weight: 2.62 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 1.29 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 3.28 qt of water at 168.4 F	154.0 F	60 min

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	Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Priming Weight: 0.8 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Notes
The IBU for this beer should fall between 30 and 35, so adjustments may need to be made based on the AA numbers of the hops.

I had some problems hitting my volumes on this brew. I ended up with a little over 2.5 quarts in the fermenter at 1.090 rather than near 1 gallon at 1.070. I added some water to get the volume near 1 gallon but suffered a gravity drop to 1.054.

*** round 2 ****

I hit my volumes pretty close but i ran into 2 other problems... i forgot to put my .09lb of carapils in. I ended up at 1.060 original gravity instead of the desired 1.071... I think I need to move the boil-off percentage from 29% to 31%. I ended up with just a tad over expected volume, which probalby contributed a little to the gravity issue...

Wednesday, January 27, 2010
Brewing: Rusty Nut Red Ale

Rusty Nut Red Ale

Brew Type: All Grain	Date: 1/27/2010
Style: American Amber Ale	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 7.29 gal	Boil Time: 60 min
Brewhouse Efficiency: 83.00 %	Equipment: JMS Brew Pot (10 gal) and Cooler (20 qt)
Actual Efficiency: 80.13 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
5.00 lb	Munich Malt - 10L (10.0 SRM)	Grain	46.30 %
4.50 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	41.67 %
0.50 lb	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	4.63 %
0.25 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.31 %
0.25 lb	Victory Malt (28.0 SRM)	Grain	2.31 %
0.20 lb	Biscuit Malt (23.0 SRM)	Grain	1.85 %
0.10 lb	Chocolate Malt (412.0 SRM)	Grain	0.93 %
0.70 oz	Hallertauer Hersbrucker [2.50 %] (60 min)	Hops	5.7 IBU
0.80 oz	Northern Brewer [9.80 %] (45 min)	Hops	23.4 IBU
0.10 oz	Hallertauer Hersbrucker [2.50 %] (15 min)	Hops	0.4 IBU
0.20 oz	Northern Brewer [9.80 %] (15 min)	Hops	3.2 IBU
0.25 oz	Williamette [5.50 %] (15 min)	Hops	2.2 IBU
0.25 oz	Williamette [4.80 %] (0 min)	Hops	-
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1.10 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1 Pkgs	Nottingham (Danstar #-)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.058 SG (1.045-1.060 SG)	Measured Original Gravity: 1.056 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG)	Measured Final Gravity:
Estimated Color: 14.6 SRM (10.0-17.0 SRM)	Color [Color]
Bitterness: 34.9 IBU (25.0-40.0 IBU)	Alpha Acid Units: 13.2 AAU
Estimated Alcohol by Volume: 5.75 % (4.50-6.00 %)	Actual Alcohol by Volume:
Actual Calories: 245 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 10.00 lb
Mash Grain Weight: 10.80 lb	Mash PH: 5.4 PH
Grain Temperature: 67.0 F	Sparge Temperature: 168.0 F
Sparge Water: 5.41 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 13.50 qt of water at 175.9 F	154.0 F	60 min

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	Carbonation Volumes: 2.8 (2.3-2.8 vols)
Estimated Priming Weight: 5.7 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 6.0 Weeks
Storage Temperature: 68.0 F

Sunday, January 3, 2010
Brewing: HopShop 120 (Six Pack Brewery)

Hop Shop 120²

Brew Type: All Grain	Date: 9/7/2009
Style: Imperial IPA	Brewer: John Setzler
Batch Size: 1.00 gal	Assistant Brewer:
Boil Volume: 2.19 gal	Boil Time: 90 min
Brewhouse Efficiency: 75.00 %	Equipment: JMS Six Pack Brewery
Actual Efficiency: 66.74 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
2.86 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	88.11 %
0.29 lb	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	8.81 %
0.10 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	3.08 %
0.25 oz	Chinook [11.40 %] (60 min)	Hops	48.3 IBU
0.25 oz	Chinook [11.40 %] (45 min)	Hops	44.4 IBU
0.25 oz	Chinook [11.40 %] (30 min)	Hops	41.3 IBU
0.25 oz	Chinook [11.40 %] (15 min)	Hops	24.0 IBU
0.25 oz	Chinook [11.40 %] (5 min)	Hops	9.6 IBU
0.25 oz	Chinook [11.40 %] (0 min)	Hops	-
0.20 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
0.20 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
0 Pkgs	SafAle American Ale (DCL Yeast #S-05)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.088 SG (1.075-1.090 SG)	Measured Original Gravity: 1.078 SG
Estimated Final Gravity: 1.021 SG (1.010-1.020 SG)	Measured Final Gravity: 1.021 SG
Estimated Color: 14.9 SRM (8.0-15.0 SRM)	Color [Color]
Bitterness: 167.5 IBU (60.0-120.0 IBU)	Alpha Acid Units: 11.4 AAU
Estimated Alcohol by Volume: 8.79 % (7.50-10.00 %)	Actual Alcohol by Volume: 7.46 %
Actual Calories: 359 cal/pint

Mash Profile

Name: JMS Single Infusion, Light Body, Batch Sparge	Mash Tun Weight: 2.00 lb
Mash Grain Weight: 3.24 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 1.57 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 4.06 qt of water at 163.1 F	150.0 F	75 min

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	Carbonation Volumes: 2.6 (2.2-2.7 vols)
Estimated Priming Weight: 0.9 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Sunday, December 20, 2009
Brewing: Helles Bock (Six Pack Brewery)

Helles Bock

Brew Type: All Grain	Date: 12/20/2009
Style: Mailbock/Helles Bock	Brewer: John Setzler
Batch Size: 1.00 gal	Assistant Brewer:
Boil Volume: 1.14 gal	Boil Time: 60 min
Brewhouse Efficiency: 75.00 %	Equipment: JMS Six Pack Brewery
Actual Efficiency: 57.01 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
1.09 lb	Pilsner (2 Row) Ger (1.5 SRM)	Grain	41.59 %
1.09 lb	Vienna Malt (3.2 SRM)	Grain	41.59 %
0.18 lb	Munich Malt - 5L (5.0 SRM)	Grain	6.87 %
0.17 lb	Caramunich Malt (48.0 SRM)	Grain	6.49 %
0.09 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	3.47 %
0.16 oz	Pearle [8.30 %] (60 min)	Hops	20.5 IBU
0.08 oz	Pearle [8.30 %] (30 min)	Hops	7.9 IBU
0.04 oz	Saaz [3.00 %] (5 min)	Hops	0.4 IBU
0.04 oz	Pearle [8.30 %] (5 min)	Hops	1.0 IBU
0.20 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
0.20 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
0 Pkgs	Nottingham (Danstar #-)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.071 SG (1.064-1.072 SG)	Measured Original Gravity: 1.054 SG
Estimated Final Gravity: 1.017 SG (1.011-1.018 SG)	Measured Final Gravity: 1.017 SG
Estimated Color: 9.3 SRM (6.0-11.0 SRM)	Color [Color]
Bitterness: 29.8 IBU (23.0-35.0 IBU)	Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 7.08 % (6.30-7.40 %)	Actual Alcohol by Volume: 4.82 %
Actual Calories: 243 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 2.00 lb
Mash Grain Weight: 2.62 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 0.64 gal	Adjust Temp for Equipment: FALSE

Name	Description	Step Temp	Step Time
Mash In	Add 3.28 qt of water at 165.9 F	154.0 F	60 min

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	Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Priming Weight: 0.8 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Notes
The IBU for this beer should fall between 30 and 35, so adjustments may need to be made based on the AA numbers of the hops.

I had some problems hitting my volumes on this brew. I ended up with a little over 2.5 quarts in the fermenter at 1.090 rather than near 1 gallon at 1.070. I added some water to get the volume near 1 gallon but suffered a gravity drop to 1.054.

Sunday, November 22, 2009
Brewing: House Blonde Ale

Vienna Blonde

Brew Type: All Grain	Date: 11/22/2009
Style: Blonde Ale	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 6.37 gal	Boil Time: 60 min
Brewhouse Efficiency: 85.00 %	Equipment: JMS Brew Pot (8 gal) and Cooler (20 qt)
Actual Efficiency: 86.56 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
5.00 lb	Pale Malt (2 Row) US (1.5 SRM)	Grain	64.52 %
2.00 lb	Vienna Malt (3.5 SRM)	Grain	25.81 %
0.25 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	3.23 %
0.25 lb	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	3.23 %
0.25 lb	Oats, Flaked (1.0 SRM)	Grain	3.23 %
0.25 oz	Centennial [6.90 %] (55 min)	Hops	5.9 IBU
0.50 oz	Centennial [6.90 %] (30 min)	Hops	9.3 IBU
0.25 oz	Cascade [5.40 %] (15 min)	Hops	2.3 IBU
0.50 oz	Cascade [5.40 %] (0 min)	Hops	-
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1.10 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1 Pkgs	SafAle American Ale (DCL Yeast #S-05)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.043 SG (1.038-1.054 SG)	Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.010 SG (1.008-1.013 SG)	Measured Final Gravity: 1.010 SG
Estimated Color: 3.3 SRM (3.0-6.0 SRM)	Color [Color]
Bitterness: 17.6 IBU (15.0-28.0 IBU)	Alpha Acid Units: 6.5 AAU
Estimated Alcohol by Volume: 4.26 % (3.80-5.50 %)	Actual Alcohol by Volume: 4.43 %
Actual Calories: 193 cal/pint

Mash Profile

Name: JMS Single Infusion, Light Body, Batch Sparge	Mash Tun Weight: 10.00 lb
Mash Grain Weight: 7.75 lb	Mash PH: 5.4 PH
Grain Temperature: 55.0 F	Sparge Temperature: 168.0 F
Sparge Water: 5.28 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 9.69 qt of water at 174.5 F	150.0 F	75 min

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	Carbonation Volumes: 2.8 (2.4-2.8 vols)
Estimated Priming Weight: 5.7 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Notes
** ADJUST THE HOP BILL TO 18-20 IBU **
Saturday, November 7, 2009
Brewing: Red House Red Ale

Red House

Brew Type: All Grain	Date: 10/22/2009
Style: Irish Red Ale	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 6.55 gal	Boil Time: 75 min
Brewhouse Efficiency: 85.00 %	Equipment: JMS Brew Pot (8 gal) and Cooler (20 qt)
Actual Efficiency: 82.22 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
6.00 lb	Pale Malt, Maris Otter (3.0 SRM)	Grain	66.30 %
2.00 lb	Vienna Malt (3.5 SRM)	Grain	22.10 %
0.25 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.76 %
0.25 lb	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	2.76 %
0.25 lb	Oats, Flaked (1.0 SRM)	Grain	2.76 %
0.20 lb	Chocolate Malt (450.0 SRM)	Grain	2.21 %
0.10 lb	Roasted Barley (300.0 SRM)	Grain	1.10 %
1.00 oz	Cascade [5.40 %] (60 min)	Hops	17.9 IBU
1.00 oz	Centennial [6.90 %] (5 min)	Hops	4.6 IBU
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1.10 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1 Pkgs	California Ale (White Labs #WLP001) [Starter 1000 ml]	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.052 SG (1.044-1.060 SG)	Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG)	Measured Final Gravity: 1.012 SG
Estimated Color: 16.1 SRM (9.0-18.0 SRM)	Color [Color]
Bitterness: 22.5 IBU (17.0-28.0 IBU)	Alpha Acid Units: 5.4 AAU
Estimated Alcohol by Volume: 5.21 % (4.00-6.00 %)	Actual Alcohol by Volume: 4.95 %
Actual Calories: 222 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 10.00 lb
Mash Grain Weight: 9.05 lb	Mash PH: 5.4 PH
Grain Temperature: 60.0 F	Sparge Temperature: 168.0 F
Sparge Water: 5.21 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 11.31 qt of water at 175.7 F	152.0 F	60 min

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	Carbonation Volumes: 2.7 (2.1-2.6 vols)
Estimated Priming Weight: 5.4 oz	Temperature at Bottling: 68.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Sunday, October 18, 2009
Brewing: YellowJacket Hefeweizen

This recipe is an all-grain modification of my previous "Orange Blossom Special" that I brewed earlier this year.  The name YellowJacket Hefeweizen was spawned from a day of fighting off bees from my brewing session.  Today was also the second time I have used my 5-gallon MLT.   It produced 85% efficiency for the second consecutive brew, so I'll start calculating my recipes based on that efficiency now...

YellowJacket Hefeweizen

Brew Type: All Grain	Date: 10/17/2009
Style: Weizen/Weissbier	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 6.55 gal	Boil Time: 75 min
Brewhouse Efficiency: 80.00 %	Equipment: JMS Brew Pot (8 gal) and Cooler (20 qt)
Actual Efficiency: 89.16 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
0.75 lb	Rice Hulls (0.0 SRM)	Adjunct	6.67 %
6.00 lb	Wheat Malt, Ger (2.0 SRM)	Grain	53.33 %
3.50 lb	Pilsner (2 Row) Ger (2.0 SRM)	Grain	31.11 %
1.00 oz	Hallertauer [3.00 %] (60 min)	Hops	9.4 IBU
1.00 oz	Hallertauer [3.00 %] (5 min)	Hops	1.9 IBU
1.10 items	Orange Zest (Bottling 5.0 min)	Misc
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1.10 items	Whirlfloc Tablet (Boil 15.0 min)	Misc
1.00 lb	Honey (1.0 SRM)	Sugar	8.89 %
1 Pkgs	Hefeweizen Ale (White Labs #WLP300) [Starter 1000 ml]	Yeast-Wheat

Beer Profile

Estimated Original Gravity: 1.059 SG (1.044-1.052 SG)	Measured Original Gravity: 1.065 SG
Estimated Final Gravity: 1.015 SG (1.010-1.014 SG)	Measured Final Gravity: 1.015 SG
Estimated Color: 3.6 SRM (2.0-8.0 SRM)	Color [Color]
Bitterness: 11.3 IBU (8.0-15.0 IBU)	Alpha Acid Units: 3.0 AAU
Estimated Alcohol by Volume: 5.78 % (4.30-5.60 %)	Actual Alcohol by Volume: 6.53 %
Actual Calories: 293 cal/pint

Mash Profile

Name: JMS Single Infusion, Light Body, Batch Sparge	Mash Tun Weight: 10.00 lb
Mash Grain Weight: 10.25 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 4.98 gal	Adjust Temp for Equipment: FALSE

Name	Description	Step Temp	Step Time
Mash In	Add 12.81 qt of water at 161.4 F	150.0 F	75 min

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	Carbonation Volumes: 2.9 (2.5-2.9 vols)
Estimated Priming Weight: 6.1 oz	Temperature at Bottling: 70.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 70.0 F

Notes
- Add honey with 5 to 10 minutes left in the boil...
- Soak the orange zest in one cup of vodka for two weeks and add to the bottling bucket along with the priming sugar solution.

10/25/2009

I never did get vodka to soak the orange peel, but I'm going to go ahead and get some tomorrow and let it soak for 48 hours or so before I bottle this beer.  I wanted to soak it longer but we'll have to make do on this time around and try to do better next time...

11/1/2009

I bottled this beer today after 14 days in the primary fermenter.  The beer finished at 1.015 (6.5% ABV) which is a little higher than it really needs to be.  Now, I know that my MLT is producing 85% efficiency consistently so I'll tweak the recipe next time I make it for the higher efficiency.  This beer will sit for 4 weeks or so before I try one...

Sunday, August 30, 2009
Brewing: Chocolate Oatmeal Stout

Today's batch was the chocolate oatmeal stout that I have been wanting to try for a while.  The recipe and procedure is as follows:

Chocolate Oatmeal Stout

Brew Type: All Grain	Date: 8/30/2009
Style: Oatmeal Stout	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 6.70 gal	Boil Time: 60 min
Brewhouse Efficiency: 75.00 %	Equipment: JMS Brew Pot (8 gal) and Cooler (48 qt)
Actual Efficiency: 72.26 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
0.50 lb	Rice Hulls (0.0 SRM)	Adjunct	3.70 %
9.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	66.67 %
1.00 lb	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	7.41 %
1.00 lb	Chocolate Malt (350.0 SRM)	Grain	7.41 %
1.00 lb	Oats, Flaked (1.0 SRM)	Grain	7.41 %
0.75 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	5.56 %
0.25 lb	Roasted Barley (300.0 SRM)	Grain	1.85 %
1.00 oz	Glacier [5.90 %] (60 min)	Hops	17.8 IBU
1.00 oz	Glacier [5.90 %] (30 min)	Hops	13.7 IBU
1.00 oz	Glacier [5.90 %] (5 min)	Hops	3.2 IBU
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
2.00 items	Vanilla Bean (Secondary 14.0 days)	Misc
6.00 oz	Cocoa Powder (Boil 10.0 min)	Misc
1 Pkgs	California Ale (White Labs #WLP001) [Starter 2000 ml]	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.062 SG (1.048-1.065 SG)	Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.014 SG (1.010-1.018 SG)	Measured Final Gravity: 1.014 SG
Estimated Color: 33.2 SRM (22.0-40.0 SRM)	Color [Color]
Bitterness: 34.7 IBU (25.0-40.0 IBU)	Alpha Acid Units: 11.8 AAU
Estimated Alcohol by Volume: 6.31 % (4.20-5.90 %)	Actual Alcohol by Volume: 6.00 %
Actual Calories: 269 cal/pint

Mash Profile

Name: JMS Single Infusion, Medium Body, Batch Sparge	Mash Tun Weight: 12.00 lb
Mash Grain Weight: 13.50 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 4.20 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 16.88 qt of water at 170.6 F	154.0 F	60 min

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	Carbonation Volumes: 2.5 (1.9-2.5 vols)
Estimated Priming Weight: 4.9 oz	Temperature at Bottling: 70.0 F
Primer Used: -	Age for: 8.0 Weeks
Storage Temperature: 72.0 F

I'll update this post with actual numbers after fermentation is complete in about six weeks.  I'll also be soaking the vanilla beans in a little vodka and adding that to the secondary fermenter after I have racked to secondary and let it sit for a couple days...

I went ahead and racked this to secondary on Sunday, September 6, after only 7 days in primary.  My gravity reading after 7 days was 1.014, so the fermentation is almost complete if not actually completed.  1.014 is the gravity I was shooting for, so hopefully it will stay around that point. 

I sliced two vanilla beans open and have them soaking in vodka.  I plan to dump that into the secondary on about the 20th (after two weeks in secondary) and let that sit for at least two more weeks before bottling this beer.

I bottled this on September 29th...  It's gonna sit for a minimum of 8 weeks before I taste it... that would be about November 24...

Sunday, July 26, 2009
Brewing: ESYFB

Today was my second batch of all-grain beer and also my first use of the 5-gallon MLT.  The ESYFB (Extra Special Yellow Fizzy Beer) is supposed to be a light colored beer with not so high of an alcohol content.  This beer should be a good summer lawn mower beer and not a slap in the face with alcohol.  It should also be a good home brew for those who aren't used to drinking home brew.  The ingredients are as follows:

ESYFB

Brew Type: All Grain	Date: 7/26/2009
Style: Blonde Ale	Brewer: John Setzler
Batch Size: 5.50 gal	Assistant Brewer:
Boil Volume: 6.30 gal	Boil Time: 60 min
Brewhouse Efficiency: 75.00 %	Equipment: JMS Brew Pot (8 gal) and Cooler (20 qt)
Actual Efficiency: 90.96 %

Taste Rating (50 possible points): 35.0

Ingredients

Amount	Item	Type	% or IBU
7.00 lb	Pale Malt (2 Row) US (1.5 SRM)	Grain	80.00 %
0.75 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	8.57 %
0.50 lb	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	5.71 %
0.50 lb	Vienna Malt (3.5 SRM)	Grain	5.71 %
0.20 oz	Chinook [11.50 %] (60 min)	Hops	8.1 IBU
0.25 oz	Chinook [11.50 %] (30 min)	Hops	7.7 IBU
0.25 oz	Cascade [6.00 %] (15 min)	Hops	2.6 IBU
0.25 oz	Cascade [6.00 %] (5 min)	Hops	1.0 IBU
0.55 tsp	Irish Moss (Boil 10.0 min)	Misc
1.10 tbsp	PH 5.2 Stabilizer (Mash 60.0 min)	Misc
1 Pkgs	Nottingham (Danstar #-)	Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.043 SG (1.038-1.054 SG)	Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.010 SG (1.008-1.013 SG)	Measured Final Gravity: 1.010 SG
Estimated Color: 3.5 SRM (3.0-6.0 SRM)	Color [Color]
Bitterness: 19.5 IBU (15.0-28.0 IBU)	Alpha Acid Units: 6.7 AAU
Estimated Alcohol by Volume: 4.23 % (3.80-5.50 %)	Actual Alcohol by Volume: 5.47 %
Actual Calories: 229 cal/pint

Mash Profile

Name: Single Infusion, Light Body, No Mash Out	Mash Tun Weight: 8.00 lb
Mash Grain Weight: 8.75 lb	Mash PH: 5.4 PH
Grain Temperature: 72.0 F	Sparge Temperature: 168.0 F
Sparge Water: 4.61 gal	Adjust Temp for Equipment: TRUE

Name	Description	Step Temp	Step Time
Mash In	Add 10.94 qt of water at 168.4 F	150.0 F	75 min

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	Carbonation Volumes: 2.8 (2.4-2.8 vols)
Estimated Priming Weight: 5.3 oz	Temperature at Bottling: 60.0 F
Primer Used: -	Age for: 4.0 Weeks
Storage Temperature: 68.0 F

Notes
The hop bill in this recipe should stay in the 17-21 IBU range...

I overshot my OG because the MLT provided a lot higher efficiency than I expected. When I make this recipe again, I need to adjust for that.

I tasted this after two weeks in the bottle (at 70°). The head and head retention as well as the flavor was excellent, but the carbonation wasn't quite up to snuff yet. It needs at least another week in the bottle. I'll be trying it again next weekend.

P.S. - ESYFB stands for "Extra Special Yellow Fizzy Beer"

I overshot my OG because the MLT provided a lot higher efficiency than I expected. When I make this recipe again, I need to adjust for that.

I tasted this after two weeks in the bottle (at 70°). The head and head retention as well as the flavor was excellent, but the carbonation wasn't quite up to snuff yet. It needs at least another week in the bottle. I'll be trying it again next weekend.

P.S. - ESYFB stands for "Extra Special Yellow Fizzy Beer"

Created with BeerSmith

Everything went well.  My efficiency must be higher than 75% because my gravity readings are a bit higher.  I know I measured out my grains very carefully.  The only 'issue' I had today is that I forgot to include my 5.2 mash stabilizer in the mash.  I'm not sure what ill-effects that might produce just yet, but I'm asking some more experienced brewers for an answer on that one...

I plan to let this ferment in primary for two weeks and then bottle it with no secondary fermentation.

8/8/2009

I bottled this beer this afternoon and measured a final gravity of 1.010.  I'll taste test this beer in about two weeks...

10/26/2009

This beer is excellent but I want to try it again with a different hop combination.  I think maybe Centennial and Cascade or maybe even Amarillo would do well in this beer...

Saturday, June 27, 2009
Brewing: Two Fingers Amber Ale

Today is the day I dive into all-grain brewing.  I'm starting out with a medium-bodied Amber Ale that consists of a 14.2 lb grain bill and hopefully will round out at about 6.8% ABV if everything goes well.  The ingredients for this beer are as follows:

 

Since this is my first attempt at mashing, my estimates are calculated based on a brewhouse efficiency of 70%.  The actual numbers will change based on higher or lower efficiency. 

After the brew:

Everything went very well considering it was my first attempt at all-grain brewing.  To be on the conservative side, I estimated my brewhouse efficiency at 70% for my recipe formulation, and that worked out well.  My actual efficiency worked out to 73%, so my pre-boil and original gravity readings were just a tad higher than expected.  We'll see how well the yeast performs over the next few weeks.  I'll leave this beer in the primary fermenter for 14 days and then rack to a secondary for at least 14 more. 

I also learned a good lesson about using my immersion chiller.  There was a little residual water left in the chiller from the last time I used it.  I always put my chiller in the boiler with about 20 minutes to go in the boil to sanitize it.  When there is residual water left in the chiller, it heats up rather quickly.  When it decides to come out of the output tube, make sure your foot is out of the way or you will end up with some severe blisters :)

Sunday July 12:

I racked this beer to secondary today and washed some of the left-behind yeast.  I collected three vials of WLP-001 for future use...  I plan to bottle this beer either on 7/25 or 7/26.  I also plan to do my next brew that same weekend...

Sunday July 26:

I was going to bottle this beer today, but I brewed another batch and was too tired an hot to bottle.  I'm gonna bottle this up sometime this week probably, but I'm actually thinking about letting it ride for another week or 10 days in the fermenter and bottling the other batch at the same time. 

Wednesday July 29:

I decided to go ahead and bottle this batch tonight.  I ended up with 36 12-oz bottles and 12 16-oz bottles, so I got a good haul out of it.  My final gravity was 1.020, which was a little higher than I had originally anticipated at 1.015.  The reason the FG was a little higher was because my mash temperature was a little higher than I originally anticipated also, so this is going to be a rather full bodied amber ale.  I'm bottle conditioning this batch at 70 degrees, so it will be 2 to 3 weeks before I pop the top on one...

Friday, March 27, 2009
Brewing: Apfelwein

I started another 3-gallon batch of Apfelwein this afternoon.  I used the same ingredients and technique as listed in the original except I used 2 pounds of corn sugar instead of 1.8 lbs, and got a starting gravity of 1.070.  This will ferment for 8 weeks.  I'll bottle it on the weekend of May 15th most likely...

5/22/2009 - The fermentation is complete and the FG reading is 0.996 which brings the alcohol content to 9.7% before I back-sweeten over the weekend...

I back-sweetened this batch wtih 5 12oz cans of apple juice concentrate, one 12oz can of packed brown sugar, and one 12oz can of pure molasses.  That backed the alcohol content back down to about 8.5% or so but it has a really interesting flavor :)

Sunday, February 23, 2009
Brewing: Orange Blossom Special

2/20/2009: Made a yeast starter with the WLP400 Belgian Wit Yeast

I started this yeast a little ahead of schedule because I'm concerned about its viability.  I picked it up at the local home brew supply shop, and they gave me a discount on it because it was past its expiration date.  It expired on 9/20/08, so there is a chance that it's no good.  If I don't see some activity in the air lock by Saturday afternoon, I'll go to Charlotte and pick up some dry yeast to pitch to this batch of beer.  If I have to make a guess, I'll bet that this yeast is OK, but I'm giving it some extra time to make sure.

Sunday:

Today was an absolutely terrible day for brewing.  It was 35 degrees outside, but the real problem was the wind.  It was averaging 15-20 mph with gusts between 40 and 45 mph all afternoon.  I had a helluva time just getting the water to a boil, and I was not able to keep it at a consistent boil at all after I added the ingredients.

 

Process:

• Fired up the cooker and added my water to get the boil started
• Cleaned and sanitized all equipment being used
• Added 6lb of DME once the water started boiling
• Added 1/2 oz of Amarillo hops @ 30 mins
• Put the chiller in the kettle (to sanitize) @ 15 mins
• Added 1/2 tsp Irish Moss @ 10 mins
• Added 5 tsp Yeast Nutrient @ 10 mins
• Added 1 oz dried orange peel @ 5 mins
• Flameout
• Added 1lb Orange Blossom Honey
• Chilled to 65 degrees in 8 minutes with immersion chiller
• Transferred to sanitized fermenter
• Aerated
• Took gravity sample
• Added Yeast
• Aerated a little more
• Capped the fermenter and installed a blow-off tube into 1/2 gallon jug of water
• Cleaned all equipment
• Put everything away

Fermentation:

I plan to ferment this in the primary fermenter for 2-3 weeks with no secondary fermentation.

3/1/2009 - I was getting worried about this beer as I noticed no activity in the blow-off jug.  I expected to see some bubbling in there just like I would have in an airlock, but I never noticed any.  I think my plastic hose may not have made a good seal inside the rubber grommet on the top of the plastic bucket.  I popped the lid on the fermenter today and there were signs of a very active fermentation.  I had 2 or 3 inches of kreusen on top of the beer so I know the fermentation is still going nicely.  I removed the blow-off hose and put a normal airlock on top of the fermenter.  I'll take a look at it again next weekend, and take a gravity reading to see where the fermentation is in reality.  I did not plan to rack this to a secondary, but might do it anyway because it's actually fermenting in my bottling bucket, and I'm gonna need that this weekend (probably) to bottle the Apfelwein. 

3/7/2009 - After two weeks in the primary, I needed that fermenter for another project, so I racked to the 5-gallon glass carboy.  I'll let it sit in that for two more weeks before I bottle.  I took a gravity reading of 1.012, so the fermentation has been successful.  I beat the target gravity by just a little, which is better than not getting there.  That wonderful banana/clove aroma is definitely there as well.  I coudn't get but just a slight orange aroma from the orange peels at this time... hopefully that will come out a little more over time.  I'll bottle this batch in two weeks...

3/21/2009 - I bottled this beer today.  I came up a tad short of 5 gallons.  I got about 4.6 gallons after gravity sampling and trub loss between racking and bottling.  When I brew my next batch, I am going to start with a little higher boil volume to account for these losses.

Saturday, January 24, 2009
Brewing: EdWort's Apfelwein

I have never made a hard cider until today.  My mom has been begging for me to try this for a long time, so today is the day. 

Ingredients:

3 gallons of pasteurized apple juice with no additives or preservatives
1.8 lbs (28.8 oz) of corn sugar
1 package of Red Star Montrachet Yeast

Process:

• Clean and sanitize all necessary equipment
• Pour 1/2 gallon of apple juice into the fermenter
• Mix about 1/3 of the corn sugar with remaning 1/2 gallon of apple juice and make sure it is completely dissolved
• Repeat the last two steps until all the juice is in the fermenter
• Let the fermenter sit for about 30 minutes to make sure all of the corn sugar is completely dissolved in the apple juice
• Take and record OG (1.062)
• Empty yeast package into the fermenter and shake the fermenter up a little to disperse and dissolve the dry yeast
• Put an air lock on the fermenter and stash it in the closet.

Target Fermentation: 6-7 weeks in primary with no secondary.  The Apfelwein went into the primary fermenter at 5:30pm on 1/24/2009.

Target Bottling Date: 3/14/2009 (7 weeks from start)

2/7/2009 - The fermentation is almost completely finished after two weeks in the fermenter.  There is very little activity in the air lock today, but I can still see some tiny bubbles rising through the apfelwein.  It's also starting to clarify nicely, but it still has a good way to go.  My initial estimation of 6-7 weeks in the primary may be overkill.  I may reduce that estimate to 4 weeks depending on the clarity as time goes by. 

I purchased some Potassium Sorbate at the local home brew supply store this week for use in this.  I don't want a really dry cider, which is exactly what this will be when the fermentation completes.  I plan to sweeten it up at bottling time.  A few days before I'm ready to bottle this stuff, I'll add some potassium sorbate to the fermenter, which will sterilize the yeast and prevent additional fermentation.  After that is done, I can add my choice of sweeteners to the cider until I find my desired taste preference.  I'm not exactly sure what I'll use to sweeten this stuff yet.  I might use some corn sugar or some additional apple juice, or maybe a combination of both.  Since this is my first experiment with this stuff, it will be a learning experience...

3/7/2009 - After six weeks in the fermenter, I figured it was time to see what was actually going on.  I took a gravity reading of 0.996, which makes the alcohol content come out to 8.6%.  I also tasted it and it's very dry.  Since this is for mom instead of for me, I have to sweeten this stuff up so she will like it.  I added 3/4 tsp of potassium sorbate to the fermenter to deactivate the yeast.  I'll let that sit for a few more days before I decide what to do next.  I'm most likely going to cut the 3 gallons with some amount of frozen apple juice concentrate to get it to a sweetness level that she will like...

3/20/2009 - Today, we bottled the apple cider.  In order to get this stuff to a sweetness level that my mom liked, we added 6 large cans of frozen apple juice concentrate plus 1 cup of corn sugar, which brought the gravity back up to 1.032.  This also cut the alcohol content to about 7.7%, so it's still gonna be fairly strong.  She's happy with it, so that was the objective :)  I'll be experimenting with this recipe again in the future...

Sunday, January 18, 2009
Brewing: January Märzen

Introduction Notes:

This is my first brew in about 8 years.  I got away from the hobby for various reasons, but 2009 marks my re-entry into the hobby.  I'm brewing my first beer today!  I feel like a noob almost, but I remember enough to pull it off successfully.  I have been wanting to brew an Oktoberfest or something similar for quite a while, so I formulated this recipe which is loosely based on Charlie Papazian's "Winky Dink Marzen" found in the third edition of "The Complete Joy of Home Brewing" book.  Using the BeerSmith software, I formulated this recipe to meet the specs of an Oktoberfest beer without using the exact same ingredients listed in Papazian's recipe.

 

Process:

• Prepared beer for drinking while I work!
• Promised myself not to drink enough that I lose track of the times and processes
• Put some smokin' blues in the CD player
• Cleaned and sanitized sinks
• Transfered sanitizer solution from primary fermenter into another bucket
• Put necessary equipment in sanitizer solution
• Heated 2 gallons of water to 160-165 degrees on stovetop
• Put 2 gallons of water in primary fermenter, and cover with lid/air-lock
• Steep grains in grain bag at 155-160 degrees for 30 minutes (2:15pm)
• Drained and sparged grains with 1/2 gallon of warm water
• Removed grains
• While bringing wort to a boil, dumped the liquid malt extract into the kettle
• When the boil started, waited for the foam to break and then added bittering hops and started the 60-minute countdown clock (3:10pm)
• With 10 minutes to go, added the irish moss (4:00pm)
• With 2 minutes to go, added the aroma hops (4:08pm)
• When the 60 minute boil was over, transferred the brew kettle to an ice water bath (4:10pm)
• Cool the wort to between 60-65 degrees
• Transferred cooled wort to primary fermenter
• Topped off fermenter with water to a volume of 5 gallons (4:50pm)
• Take OG sample and record OG (1.054)
• Aerate the wort in primary fermenter
• Pitch the yeast
• Seal fermenter and install air-lock (4:50pm)
• Wash/clean all used equipment and put away (finished at 5:30pm)

Target primary fermentation: 7 days (went into primary at 4:50pm on 1/18/09)

1/18/09 - 7:30pm - Air lock is showing positive pressure in the fermenter with an occasional bubble

1/25/09 - Transfer to 5 gallon glass carboy secondary fermenter
1/25/09 - Took gravity reading at transfer time: 1.020

Secondary ferment will run for 14 days...

Target Bottling Date: 2/8/2009

2/7/09 - I'm still on schedule to bottle this stuff tomorrow.  I finally have all of my bottles that I need.  I'm planning to clean those bottles tonight and I'll sanitize them tomorrow just before I'm ready to bottle.  I had a helluva time getting bottles together for this.  I don't drink enough to collect that many bottles in this time frame, so I resorted back to my old ways of dumpster diving for bottles (recycle bins) at some of the local bars.  I was surprised at how FEW bottles I was able to come up with.  After visiting about 5 places, I ended up with about 12 or 13 bottles that I could re-use.  I added those to some that a friend had given me, along with what I have consumed myself and still had to go buy a few bottles.  I bought a box of 12 22oz bottles at the local shop to make up what I needed for 5 gallons of home brew.  My objective over the next couple months is to find about 100 more bottles, and that should cover me for a while in home brewing. 

2/8/2009 - I bottled the beer today.  I ended up bottling 4.4 gallons in total, which worked out to 24 12-oz bottles, 1 16-oz bottle, and 12 22-oz bottles.  I lost about 1/2 gallon to trub and hydrometer measurement loss I suppose.  Now we let it sit for several weeks to carbonate and condition in the bottles...

3/2/2009 - I tasted the beer this evening.  The carbonation level is coming along and the flavor is still maturing.  I will taste again once per week until I think the beer is ready for prime time.  I think it will be ready to start sharing in two to three weeks...

3/28/2009 - After nearly 7 weeks in the bottle, the carbonation level of this beer is finally starting to get to an acceptable level.  The flavor is also maturing nicely.  I was beginning to worry that this beer wasn't going to carbonate properly, but after tasting it again tonight, I'm confident that it's on track.  This beer will not peak for a while yet, but it's going to be excellent when it does.  I think another 6-8 weeks in the bottle will produce an outstanding beer...