BrewBlog: NB John Q. Adams Marblehead
Specifics
General Information
Method: Extract
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Pilsner 80% of grist
1.00 pounds DME - Amber 13.3% of grist
7.00 pounds Total Extract Weight 93.3% of grist
Reference
Malts and Grains
Reference
Hops
0.50 ounces 2.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.1 AAUs
0.50 ounces 3.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.8 AAUs
0.50 ounces 2.2% Pellets @ 45 minutes
Type: Bittering
Use: Boil
1.1 AAUs
0.50 ounces 3.5% Pellets @ 30 minutes
Type: Bittering
Use: Boil
1.8 AAUs
0.50 ounces 2.2% Pellets @ 15 minutes
Type: Aroma
Use: Boil
1.1 AAUs
0.50 ounces 2.2% Pellets @ 0 minutes
Type: Aroma
Use: Boil
1.1 AAUs
3.00 ounces Total Hop Weight 7.9 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 1500 ml
Procedure

7/20/10 Boiled 1 liter of water with 100g DME. Cooled overnight. Smacked pack of Wyeast 2112 (~56% viability)

7/21/10 6am pitched yeast, shook starter and placed on stirplate.

7/22/10 6am put starter in fridge to settle yeast.

7/23/10 Added 500ml additional wort after removing spent starter

7/24/10 - Brewday

Steeped crystal in 1 gallon water 120-165F for 20 minutes. Removed grains and added water to reach 3 gallons. Added extract and boiled to 2.7 gallons and cooled to 72F with 2.3 gallons of preboiled, chilled water. Begin cooling with ice.

7/25/10 - Temperature of wort was only 66-68F so added 20lb ice in swamp cooler. About 11 hours later, temperature was 56-58F, pitched yeast

Maintained 58F for 3 days. Fermentation allowed to free rise. I went camping for the weekend.

8/1/10 - Temperature is 78F, SG=1.022

8/11/10 - Day 17 Racked to secondary for 'lagering' at 41-45F. SG =1.016/8

8/28/10 SG=1.018

2/28/10 - I only got to keep 4 bottles (the last in line) as this batch was made with/for a friend. I managed to keep mine in the fridge for a good while and had the last bottle last week. This one I think had signs of oxidation and had a bit of diacetyl in it, something I did not pick up with younger bottles. Back then I thought the beer was decent. My friend probably finished his case and a half within 2 months easy.

I'd stay clear of the amber malt extract next time and with an all-grain batch I'd probably sub in some Munich, keeping the crystal malt the same or a bit less. Hops had faded by this time but by the schedule they were most used for bittering.

I might suspect that the free rise in temperature to 78F after the first three days might have had an impact on this beer.

 

Fermentation
Primary: 3 days @ 58° F
Secondary: 13 days @ >58° F
Lager: 17 days @ 43° F
Tasting Reviews
print logprint default Output to Beer XML
Brad's BrewBlogs
All Club BrewBlogs
Romper Red Rye Jan 4, 2014
Saison Iron Brewer 20... Jun 3, 2013
Mild Nov 24, 2012
Centennial IPA Nov 17, 2012
Shark’s Tooth Pacific... Jul 1, 2011
Waldo Lake Amber Mar 12, 2011
Celebration Ale Dec 17, 2010
Belgian Pale Ale Dec 12, 2010
<< <  More  [1] 2 3 4 5 > >>
Brad's Brew Status