Thursday, February 9, 2012

B3 2050 BrewSculpture is Here!

The new system has arrived and homebrewing has elevated to a new level.  The MoreBeer 2050 BrewSculpture was ready ahead of time and it was difficult to wait through the holidays for the opportunity to fire it up.
The first of many homebrews, B3 2050 BrewSculpture.
As with any upgrade or new location, I anticipated a rough start.  I wasn't even sure if the BrewSculpture would fit through the doorway since specs slightly exceeded the width of our garage door.  I decided that I would test and scrub everything on one day before committing to a brew day.  Luckily, it fit through the door and was moderately manageable to move the stand to my existing brewing location.  With the kettles and everything loaded, the weight is insane.  Just the stand, moving around is quite easy.
After a thorough scrub and testing of all systems (pumps, float switches, temp gauges, gas lines, digital burner, probes), it was a GO for Inaugural Pale Ale.  Here's the homebrew recipe:
Chillindamos Homebrew Recipe
Inaugural Pale Ale
American Pale Ale

BJCP: 10A
Date: 01/14/2012
Type: All Grain
Brewer: Sean
Batch Size: 10.00 gal
Asst Brewer:
Boil Time: 90 min
Equipment: B3 2050
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.0 %
Actual Alcohol by Vol: 6.6 %
IBUs (Tinseth’s): 42.9 IBUs
Est Color: 5.9 SRM
Total Hop Weight: 8.00 oz
Calories: 187.8 kcal/12oz
Description:

Ingredients

Amt Name Type # %/IBU
17.30 gal SD/RO 70/30 Water 1 -
1.00 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -
17 lbs Rahr 2 Row Malt (2.0 SRM) Grain 3 81.0 %
2 lbs Munich Malt (9.0 SRM) Grain 4 9.5 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.8 %
1 lbs White Wheat Malt (2.4 SRM) Grain 6 4.8 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 22.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
2.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 10 12.3 IBUs
1.00 oz Cascade [6.60 %] - Boil 10.0 min Hop 11 4.1 IBUs
1.00 Items Servomyces (Boil 10.0 mins) Other 12 -
2.00 oz Cascade [6.60 %] - Boil 5.0 min Hop 13 4.5 IBUs
2.00 oz Cascade [6.60 %] - Boil 0.0 min Hop 14 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 15 -

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 27.30 qt of water at 165.3 F 152.0 F 60 min
Mash Out Heat to 162.0 F over 10 min 162.0 F 0 min
Mash Type: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 21 lbs
Sparge Temperature: 168.0 F
Pre-boil Volume: 11.15 gal


Days in Primary: 4.00
Primary Temperature: 66.0 F
Days in Secondary: 10.00
Secondary Temperature: 60.0 F
Days in Tertiary: 7.00
Tertiary Temperature: 65.0 F


Carbonation Type: Keg
Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI
Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Storage Temperature: 45.0 F

Notes: Pale Ale, such an under appreciated style these days. Especially in San Diego, where I like to tell people that IPA flows out of drinking fountains, pale ale just sounds ordinary. As one of my favorite beers styles, I haven't brewed a pale ale in such a long time. I wanted to brew a great first beer on the new MoreBeer B2050 BrewSculpture and pale ale was very appropriate.
Suprisingly, the brew day went very smooth. Over a decade of homebrewing enabled a fairly easy transition. Hops at 0 minutes were used in a Hop Rocket. Nugget and part of the Cascade hops were homegrown by Travis. Centennial from my farm.
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There were a few minor hiccups during the first brew but nothing that hindered the bulk of the process.  I was having way too much fun to really care about the details.  The second batch had to wait a few weeks but by then all the kinks were worked out.
Getting ready to heat up the mash liquor.
California Common was next on the homebrew list.  An observer on this day would have probably noted that it would have appeared that I had been using this system for years.  Everything went extremely well.  I don't even think we spilled any grain during the tippy clean-up.  Clean-up is a bit more involved than before but luckily Kara helped out both brews.  After this batch, I'm ready to ramp up the production if needed for sheer quantity and experimentation.
Chillindamos Homebrew Recipe
Start Your Steam Engines
California Common Beer

BJCP: 7B
Date: 02/02/2012
Type: All Grain
Brewer: Sean
Batch Size: 10.00 gal
Asst Brewer:
Boil Time: 90 min
Equipment: B3 2050
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.021 SG
Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0 %
Actual Alcohol by Vol: 6.7 %
IBUs (Tinseth’s): 32.6 IBUs
Est Color: 12.0 SRM
Total Hop Weight: 6.00 oz
Calories: 219.2 kcal/12oz
Description:

Ingredients

Amt Name Type # %/IBU
23.50 gal SD/RO 70/30 Water 1 -
0.50 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -
17 lbs 16.0 oz Rahr Malting 2-Row (1.8 SRM) Grain 3 71.6 %
4 lbs Belgian Munich (9.0 SRM) Grain 4 15.9 %
1 lbs British Crystal Malt (70.0 SRM) Grain 5 4.0 %
1 lbs Crystal Malt - 20L (20.0 SRM) Grain 6 4.0 %
1 lbs Victory Malt (25.0 SRM) Grain 7 4.0 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 8 0.5 %
1.50 oz Northern Brewer [7.50 %] - Boil 60.0 min Hop 9 18.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
2.25 oz Northern Brewer [7.50 %] - Boil 15.0 min Hop 12 13.4 IBUs
1.00 Items Servomyces (Boil 10.0 mins) Other 13 -
2.25 oz Northern Brewer [7.50 %] - Boil 1.0 min Hop 14 1.2 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) [35.49 ml] Yeast 15 -

Mash Steps

Name Description Step Temperature Step Time
Infusion Add 43.47 qt of water at 167.7 F 154.0 F 60 min
Mash Step Heat to 168.0 F over 20 min 168.0 F 5 min
Mash Type: SMART 154 and Mash Out
Total Grain Weight: 25 lbs 2.1 oz
Sparge Temperature: 168.0 F
Pre-boil Volume: 12.56 gal


Days in Primary: 14.00
Primary Temperature: 60.0 F
Days in Secondary: 10.00
Secondary Temperature: 65.0 F
Days in Tertiary: 7.00
Tertiary Temperature: 65.0 F


Carbonation Type: Keg
Volumes of CO2: 2.5
Pressure/Weight: 12.27 PSI
Carbonation Used: Keg with 12.27 PSI
Keg/Bottling Temperature: 40.0 F
Storage Temperature: 40.0 F

Notes: This time of year, from a combination of old plaster walls and wood floors, the house fermentation area maintains a consistent 58-60°F. Too cold for ales and too warm for lagers but close enough for a hybrid yeast strain such as White Labs WLP810 San Francisco Lager to thrive. Recipe formulation started with Jamil's recipe shared during his Brewing Network podcast on brewing California Common.
Created with BeerSmith

2 comments:

  1. Looks great.
    Does this mean you are going to fill that barrel you've had? I'd still like to help if you are interested.

    ReplyDelete
  2. Shouldn't be a big task to fill that barrel now! I attempted a sanitation of the barrel but probably need to do it at least one more time before filling it up. Perhaps plate a sample soon to see if anything is alive in there.
    I want to brew a couple more times to satisfy my thirst and then long term projects. We can start planning, got a grain bill in mind?

    ReplyDelete

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