Brettudium Q-36 Explosive Space Modulator
Specifics
Reference
Style:
Brew Date: August 10, 2011
Tap Date: December 31, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
18.5/36.5
Bitterness (Calc): 24.8 IBU (Rager)
BU/GU: 0.29
Calories: 279 (12 ounces)
Conditioning: Keg
ABV: 9.2%
ABW: 7.2%
OG: 1.085
OG (Plato): 20.45° P
Target OG: 1.085
Reading 1: 1.026  (1 days)
FG: 1.016
FG (Plato): 4.08° P
Real Extract: 7.04° P
App. Atten.: 80.1%
Real Atten.: 65.6%
Status: Bottled
General Information
Method: All Grain

The beer turned out to have a bit of an acidic bite. Pitched some Brett to sour it up a bit to make a sort of Flanders Reddish type of beer - funkified.

Bottled 8/30/12. Wonderful funk with some slight sourness; finished sweet upon tasting at bottling. Bottled in 750ml corked and 19mm capped bottles. Primed with 1 cup corn sugar.

Comments

Mash schedule by the numbers:

  • Acid Rest - 45 min at 102°F
  • Protein Rest - 60 min at 122°F
  • Saccharification - 15 min at 150°F
  • Saccharification - 15 min at 160°F
  • Sparge - 20 min at 170°F
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
6.50 pounds 19.3% of grist
13.00 pounds 38.5% of grist
4.00 pounds 11.9% of grist
0.25 pounds 0.7% of grist
0.50 pounds 1.5% of grist
4.00 pounds 11.9% of grist
5.50 pounds 16.3% of grist
33.75 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Equipment Profile

12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.13 gallons
Evaporation Rate: 10.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Triple Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.9 Efficiency: 93.2%
Notes:

Authentic German methodology.

Steps

# Name Type Time Temp. Description
1 Acid Rest Infusion 45 min. 95°F

Add water at 97° F / 36° C

2 Protein Rest Decoction 60 min. 122°F

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 15 min. 148°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification Decoction 15 min. 158°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Fermentation
Primary: 28 days @ 53° F
Age: 120 days @ 68° F
print logprint default Output to Beer XML
Bottle Label
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Brew Status