Sigh.
| # of blog posts | |||
|---|---|---|---|
| Month | Sheppy | Bluefield | Winner |
| January | 12 | 15 | Bluefield |
| February | 12 | 16 | Bluefield |
| March | 13 | 14 | Bluefield |
| April | 12 | 23 | Bluefield |
| May | 14 | 25 | Bluefield |
| June | 14 | 18 | Bluefield |
| July | 14 | 14 | Bluefield |
| August | 21 | 16 | Sheppy |
| September | 13 | 14 | Bluefield |
| October | 13 | 19 | Bluefield |
| November | 9 | 24 | Bluefield |
| December (thru 12/31) | 13 | 14 | Bluefield |
Good thing it isn't a competition.
I really hope that the world is not ending today. Like most days, I will be sitting in front of a computer today trying to convince it to do my bidding using cryptic instructions. I would much rather be Sasquatch Hunting, but those computers are not going to program themselves.
Sigh.
If I had chosen to skip work today, here is what I would be doing:
Sasquatch Hunter Düsseldorf Altbier
Sasquatch Hunter Altbier --- Batch 1
| Style | Düsseldorf Altbier | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.76 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 90 minutes |
| Recipe Gravity | 1.050 SG | Estimated FG | 1.009 SG | ||||
| Recipe Bitterness | 44.0 IBUs (Rager) | Alcohol by Volume | 5.4 % | ||||
| BU : GU | 0.875 | ||||||
| Recipe Color | 14.6 SRM |
|
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| Measured OG: | Measured FG: | ||||||
| ADF: | Measured ABV: |
| Amt | Name | Type | # | %/IBU |
| 7 lbs 8.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 | 69.9 % |
| 1 lbs 13.6 oz | Munich Malt (9.0 SRM) | Grain | 2 | 17.2 % |
| 12.0 oz | Aromatic Malt (26.0 SRM) | Grain | 3 | 7.0 % |
| 6.0 oz | Caramunich Malt (56.0 SRM) | Grain | 4 | 3.5 % |
| 4.0 oz | Carafa II (412.0 SRM) | Grain | 5 | 2.3 % |
| 0.750 oz | Magnum [14.00 %] - Boil 60.0 min | Hop | 6 | 41.0 IBUs |
| 0.50 tsp | Irish Moss (Boil 10.0 mins) | Fining | 7 | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 8 | - |
| 1.000 oz | Tettnang [4.50 %] - Boil 5.0 min | Hop | 9 | 2.9 IBUs |
| 1.0 pkg | German Ale (Wyeast Labs #1007) [124.21 ml] | Yeast | 10 | - |
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 13.41 qt of water at 159.1 F | 148.0 F | 75 min |
Batch sparge with 2 steps (1.81gal, 3.88gal) of 168.0 F water
Recipe Notes
Make 1.75 liter starter a few days before brew day.
Ferment as close to 60F as possible for the first 3 or 4 days. Let warm up to whatever it wants after that.
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