BrewBlog: Celebration Ale
Specifics
Reference
Style:
Brewer: Brad Miller
Brew Date: December 17, 2010
Tap Date: January 23, 2011
Yield: 5 gallons
Reference
Color (SRM/EBC):
12.4/24.4
Bitterness (Calc): 69.4 IBU (Rager)
BU/GU: 0.99
Calories: 230 (12 ounces)
Conditioning: Keg
ABV: 7.3%
ABW: 5.7%
Batch No: 30
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.068
Reading 1: 1.015  (10 days)
FG: 1.015
FG (Plato): 3.82° P
Target FG: 0.000
Real Extract: 6.22° P
App. Atten.: 77.6%
Real Atten.: 63.6%
General Information
Method: All Grain

Plugging away at my '08 Cascade and Centennial hops with Sierra Nevada's Celebration Ale. Base malt is Rahr 2-row (first time).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
1/2 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
1.00 ounces 10.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil
10.3 AAUs
0.25 ounces 8.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil
2.2 AAUs
1.50 ounces 5.5% Pellets @ 15 minutes
Type: Flavor
Use: Aroma
8.3 AAUs
1.00 ounces 8.7% Pellets @ 15 minutes
Type: Flavor
Use: Aroma
8.7 AAUs
1.00 ounces 5.5% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
5.5 AAUs
0.75 ounces 8.7% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
5.5 AAUs
1.00 ounces 5.5% Pellets
Use: Dry Hop
5.5 AAUs
0.50 ounces 8.7% Pellets
Use: Dry Hop
4.4 AAUs
7.00 ounces Total Hop Weight 51.3 AAUs
Boil
Total Boil Time: 70 minutes
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Procedure

To 4.75 gallons (19qt) of Milwaukee tap water, add 1/4 campden tablet while heating. Add to mashtun at 182F for preheating.

Add 1 tsp gypsum and grain to mash when temperature is 168F for 156F target. Mash 1 hour.

Drained ~3.2 gallons of 1.087 wort. Added 3 gallons of heated Milwaukee tap water to mash and sparged to a final of ~6.3 gallons preboil wort at 1.058.

Boil 10 minutes before adding bittering hops. Add 0 minute hops at flameout, cool to ~175F, and stand in whirlpool for ~15-20 minutes. Chill kettle in water tub with exchanges of snow as needed.

Final volume is 5 gallons of 1.070 wort. Transferred about 4.25-4.5 gallons to fermenter, lots of cold break/hops went in and stayed in kettle..losing beer!

Pitch yeast from 2 day 1.5L starter (stored in refrigerator for a week, from 1/3rd rinsed yeast cake from Spruced Red Rye (10/26 harvest) at 66F.

12/27/10 Day 10 - Sometime in the last few days krausen fell into the beer. SG=1.015.

1/1/11 Day 15 - SG=1.014/5, racked to secondary on top of naked, pellet dryhops.

1/8/11 Day 7 dryhopping - put carboy onto basement floor, 44F, to help sediment hop material

1/10/11 Day 9 dryhopping - hops on bottom of carboy, racked to keg and pressurized to 12-14 psi, 43F.

1/23/11 Day 13 in keg, Day 37 overall - first tapped for the Packers-Bears NFC Championship and what a Celebration! I'll do a proper side-by-side comparison with the commercial version tommorrow. Initial thoughts are that mine is darker, sweeter and not as much bitterness. It could be 1) my hops are old 2) the boil isn't vigorous enough 3) using a hop bag reduces utilization or 4) a bit much crystal malt or too dark a crystal.

Fermentation
Primary: 15 days @ 66° F
Secondary: 9 days @ 62° F
Tasting Reviews
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