BrewBlog: Ravenwood Gold Rush
Specifics
General Information
Method: Partial Mash

This is a copy of my Lost Lake Steamer, with a slight variation using crystal malts instead of caramel malts.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
4.00 pounds LME - Light 16.3% of grist
3.00 pounds DME - Light 12.2% of grist
7.00 pounds Total Extract Weight 28.6% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
1 tsp Yeast Nutrient @ 5 minutes  
Reference
Hops
2.00 ounces 9.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
19.6 AAUs
1.00 ounces 9.8% Pellets @ 15 minutes
Type: Aroma
Use: Boil
9.8 AAUs
1.00 ounces 9.8% Pellets @ 5 minutes
Type: Aroma
Use: Boil
9.8 AAUs
1.00 ounces 9.8% Pellets @ 0 minutes
Type: Aroma
Use: Boil
9.8 AAUs
5.00 ounces Total Hop Weight 49 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 125 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Chad’s Mash Profile - Batch SpargingMy Mash Profile

Grain Temperature: 60°F Tun Temperature: 60°F
Sparge Temperature: 156°F PH:
Notes:
Procedure

Used 2 Yeast Smack Packs of 2112 California Lager yeast.  Smaked them the day before, and both activated nicely.  I made a yeast starter from one of them:

3 oz DME, 500ml water. 1L flask.  Could not tell if yeast worked, maybe it did and fermented overnight so I could not see activity in flask.

Water"

I had to split the grain bill into two mash tuns.  Use 4 gallons in each and mashed 1 hr at 154 degrees

Batch sparged with another 20 minute mash.

Collected about 13.5 gallons.  Boiled one hour.

 

Special Procedures

This is the maiden run for my new Blichmann 14 Gal Conical Fermentor.  I sanitized with one-step,

Fermentation
Primary: 12 days @ 68° F
Secondary: 30 days @ 68° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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