Batch #17: Otto von Bismarck's Blood and Iron Double Marzen

Otto von Bismark's Blood and Iron Double Marzen
0- Untitled Style

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 207.28 per 12.0 fl oz

Original Gravity: 1.062 (1.000 - 1.100)
Terminal Gravity: 1.016 (1.000 - 1.100)
Color: 13.6 (0.0 - 50.0)
Alcohol: 6.12% (0.0% - 10.0%)
Bitterness: 0.0 (0.0 - 50.0)

Ingredients:
0.5 lbs German Light Munich
0.5 lbs German CaraMunich II
0.5 lbs White Wheat
0.5 lbs Melanoidin Malt
4 lbs Pale Liquid
3.0 lbs CBW® Sparkling Amber Powder (Dry Malt Extract)
0.0 oz Cluster (7.0%) - added during boil, boiled 60.0 min
0.0 oz Czech Saaz (5.0%) - added during boil, boiled 10.0 min
0.0 ea WYeast 2206 Bavarian Lager
0.0 tsp Irish Moss - added during boil, boiled 15.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Brewed: 5/26/08
O.G.: 1.075
Racked: 6/14/08
Gravity: 1.012
Bottled: 9/10/2008
F.G.: 1.012

Batch #16: Rikki Tikki Tavi #2

RikkiTikkiTavi #2
14-A English IPA

Size: 5.0 gal
Efficiency: 72%
Attenuation: 77.6%
Calories: 210.41 per 12 fl oz

Original Gravity: 1.063 (1.050 - 1.075)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 13.7 (8.00 - 14.00)
Alcohol: 6.46% (5.00% - 7.50%)
Bitterness: 54.67 (40.00 - 60.00)

Ingredients:
8 lbs Pale Ale Extract
.5 lbs Crystal 60
0.5 lbs Carapils
1.5 oz Challenger (7%) - added during boil, boiled 60 min
.5 oz Fuggles (4%) - added during boil, boiled 60 min
1 oz Fuggle (4%) - added during boil, boiled 15 min
.5 lbs Light Brown Sugar
1 oz Willamette (4.5%) - added during boil, boiled 1 min
8.3 ea 1028 London Ale Yeast

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:
Brewed 5/17/08
Light brown sugar and 4lbs of extract as late extract at 15 minutes.
O.G.: 1.062
Racked: 5/26/08
Bottled: 6/6/08
T.G.: 1.012
Tasting:

Results generated by BeerTools Pro 1.0.29

Batch #15: Nietzsche's (So) Bitter

Nietzsche's (So) Bitter #3
8-C Extra Special/Strong Bitter (English Pale Ale)

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 184.16 per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 14.8 (6.0 - 18.0)
Alcohol: 5.44% (4.6% - 6.2%)
Bitterness: 46.43 (30.0 - 50.0)

Ingredients:
1.0 lbs Crystal 40
8.0 oz Brown Sugar
1 lbs Crisp Amber Malt
6.6 lbs Munton's Light Extract
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
1.0 oz East Kent Goldings (5%) - added during boil, boiled 15 min
0.0 ea Wyeast 1968 London ESB Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Brewed: 5/4/08
O.G.: 1.040
Racked to secondary: 5/13/08
Bottled: 5/26/08