Fetchez la Vache
Specifics
Reference
Style:
Brew Date: July 17, 2016
Tap Date: September 3, 2016
Yield: 5 gallons
Reference
Color (SRM/EBC):
10.7/21.1
Bitterness (Calc): 26.5 IBU (Rager)
BU/GU: 0.38
Calories: 226 (12 ounces)
Conditioning: Keg
ABV: 8.3%
ABW: 6.4%
Batch No: 05-2016
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.072
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 4.76° P
App. Atten.: 88%
Real Atten.: 72.1%
General Information
Method: All Grain

2000 ml starter. Manufacture date on yeast packet was November 2015 (!). Will do a two step starter to build cell count.

 

Comments

Woah. Attenuated much more than I would have imagined. 1.070 to 1.008 in 12 days. Hope it's not too dry. Should have taken a gravity reading at 7-8 days.

Followed 1 degree every day schedule from pitching temp at 64 degrees to 71 degrees for first 7 days. Finished out at 71 for final week. Still, should have taken reading after 7-8 days and halted fermentation at 1.010 or so.

Lost 3-4 gallons to a malfunctioning ball valve. SHIT! Tasted good in this early stage. Will make again. Dammit.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Sucrose (Table Sugar)  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Antwerp Ale
Manufacturer: White Labs
Product ID: WLP515
Type: Ale
Flocculation: Medium
Attenuation: 73-80%
Alcohol Tolerance: Medium
Temperature Range: 67–70°F
Amount: 2000 ml
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% 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

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 22.1 Efficiency: 65.4%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure
  • Target pre-boil gravity of 1.052
  • Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
  • Lager and cellar for 35-60 days.
  • Preferred yeast, WLP072 (French Ale), was not available.
Fermentation
Primary: 3 days @ 64° F
Secondary: 11 days @ 70° F
Lager: 60 days @ 32° F
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Fetchez la Vache
Competition: Biere de Rock
Date: Jan 28, 2017
Style: Biere de Garde
Place: 1st (Gold)
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