Ingredients
Amt	Name	Type	#	%/IBU	Volume
6.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	1	-	-
10 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2	82.5 %	0.78 gal
1 lbs	Biscuit Malt (23.0 SRM)	Grain	3	8.2 %	0.08 gal
1 lbs	Caramunich Malt (35.0 SRM)	Grain	4	8.2 %	0.08 gal
2.0 oz	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	5	1.0 %	0.01 gal
0.375 oz	Columbus (Tomahawk) [18.00 %] - Boil 45.0 min	Hop	6	21.9 IBUs	-
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	7	-	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-	-
1.000 oz	Goldings, East Kent [5.30 %] - Boil 5.0 min	Hop	9	3.2 IBUs	-
1.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	10	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.81gal, 4.12gal) of 168.0 F water

Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Water profile totals:
72.5 Ca; 8.5 Mg; 21.4 Na; 149 SO4; 23.5 Cl; 104 HC03
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Carbonate in keg to 2.7 ~14PSI @40F.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.042 SG)	Pre-boil Vol	(8.23 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

02/28/2020 esheppy
Bought ingredients today.

03/08/2020 esheppy
Brew day today went well. Started late and didn't finish until almost noon. OG perfect at 1.050. Got temp very close to 60 to stay out. Brewing in the anvil brew bucket.

03/09/2020 esheppy
Bubbling away today. Don't have tilt in this one, but temperature shows 58.

03/10/2020 esheppy
Bubbling fast and hard. Temp strip at about 68.

03/20/2020 esheppy
Took sample. Calling the FG 1.012. The beer isn't real clear, so it might be a bit early to keg, but I have an empty so I probably will later today. Tastes like a BPA should. At least how I remember it should.

03/20/2020 esheppy
Kegged. Got some yeast in there, but I'm sure it will settle out. Had to use auto-siphon after flow from spigot stopped too soon. Not sure if that was due to yeast or something else. Really tastes good.

03/21/2020 esheppy
Shook in CO2 at 30psi for 10 minutes. Pint seems nicely carbed. Delcious beer.

03/22/2020 esheppy
Lighter in color than I remember (and compared to previous photos). Still hazy. Flavor is perfect.

04/01/2020 esheppy
Moving to the kegerator today.

04/02/2020 esheppy
Really like this beer. I wish I could spotted cow out in Colorado because I really want to compare. This reminds me of a better balanced spotted cow. Less hazy every day. ??

04/12/2020 esheppy
Really clear golden beer. Nice flavorful easy drinking ale.

04/16/2020 esheppy
Delicious.

06/06/2020 esheppy
I've sort of been neglecting this with all the other great beers I have on tap. At this point, it is Crystal clear and delicious. I still think a little more hop flavor would make it better, the Beer Model says no. I'm ok with it as is. Nice pleasant easy drinking ale with a touch of nuttiness and and a subtle fruity yeast flavor that I can't quit describe, but very much enjoy.

06/11/2020 esheppy
Keg blew. Now I have a keg to put Colorado Strong into.

Buckwheat Belgium Pale Ale (AG) --- Batch 12

Style	Belgian Pale Ale	Batch Size	6.00 gal
Type	All Grain	Boil Size	8.23 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.010 SG

Recipe Bitterness

24.6 IBUs (Rager)

Alcohol by Volume

5.4 %

BU : GU

0.478

Recipe Color

8.0 SRM

Color

Measured OG:

1.051

Measured FG:

1.011

ADF:

Measured ABV:

5.2

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
10 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2	82.5 %
1 lbs	Biscuit Malt (23.0 SRM)	Grain	3	8.2 %
1 lbs	Caramunich Malt (35.0 SRM)	Grain	4	8.2 %
0.375 oz	Columbus (Tomahawk) [14.20 %] - First Wort 60.0 min	Hop	5	21.2 IBUs
2.0 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	6	1.0 %
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	7	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-
1.000 oz	Goldings, East Kent [5.60 %] - Boil 5.0 min	Hop	9	3.4 IBUs
2.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	10	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 15.00 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.81gal, 4.12gal) of 168.0 F water

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.042 SG)	Pre-boil Vol	(8.23 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

11/02/2018 esheppy
Bought ingredients today. Brew day tomorrow. Learning to brew.

11/18/2018 esheppy
Kegged. FG 1.011. Really great clarity. Nice balanced drinkable beer.

11/21/2018 esheppy
Made sure the Beer Model was ok with the sample. She liked it. Connected the gas (not sure why I had not already). Sitting at 12 psi at the moment.

11/23/2018 esheppy
Had some with Thanksgiving. Really good, but needs more carbonation.

01/25/2019 esheppy
Yummy.

02/02/2019 esheppy
The keg blew today while filling a growler to bring to a brew day at doc's house.

Buckwheat Belgium Pale Ale (AG) --- Batch 11

Style	Belgian Pale Ale	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.055 SG

Estimated FG

1.011 SG

Recipe Bitterness

25.3 IBUs (Rager)

Alcohol by Volume

5.8 %

BU : GU

0.460

Recipe Color

8.2 SRM

Color

Measured OG:

1.053

Measured FG:

1.014

ADF:

74%

Measured ABV:

5.1

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
9 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2	80.9 %
1 lbs	Biscuit Malt (23.0 SRM)	Grain	3	9.0 %
1 lbs	Caramunich Malt (35.0 SRM)	Grain	4	9.0 %
2.0 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	5	1.1 %
0.375 oz	Magnum [14.70 %] - Boil 60.0 min	Hop	6	21.5 IBUs
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	7	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-
1.000 oz	Goldings, East Kent [5.80 %] - Boil 5.0 min	Hop	9	3.8 IBUs
2.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	10	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 13.75 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.76gal, 3.88gal) of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Water profile totals:
72.5 Ca; 8.5 Mg; 21.4 Na; 149 SO4; 23.5 Cl; 104 HC03
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Carbonate in keg to 2.7 ~14PSI @40F.

Brewing Record

Brew Date:	5/18/2014	Strike Temp:
Mash Temps:	150 , 148
Pre-boil OG	1.043 (1.045 SG)	Pre-boil Vol	7.5 (7.76 gal)
Actual Mash Efficiency	80	Pitch Temp	60
Fermentation
Day 1: Very strong 64
Day 2: Slowing down 68
Day ...

Brewing Notes:

05/17/2014 esheppy
Bought ingredients last night at a new lhbs. Overshot the amount of flavor grains and decided just to leave those amounts in. We'll have to see if "Buckwheat" notices a difference.

05/19/2014 esheppy
Brewed yesterday. Things went pretty well, although my OG is a bit low at 1.053. Fermentation was active this morning at 60 degrees.

05/20/2014 esheppy
Monday evening fermentation was rocking at 64. This morning, things are slowing down 68.

05/21/2014 esheppy
Took a sample. Tasting really good. Lots of yeast haziness still. Gravity at 1.016, putting the beer at almost 5% abv. Expect it to drop a few more points. Hope it clears up some.

06/01/2014 esheppy
Kegged. Sample tasted like what I think this beer should taste like. Nice golden color. Clarity improved from last comment, but still not perfectly clear. This is OK in the beer. 1.014 fg puts the abv at 5.1. Put in beer fridge to cool some before putting in keggerator. Should be drinking by next weekend.

07/06/2014 esheppy
The Beer Model and I have been drinking. Really good. Think it is almost gone.

07/26/2014 esheppy
The Beer Model killed the keg last night. I noticed that her glass of beer was crystal clear.

Buckwheat Belgium Pale Ale (AG) --- Batch 10

Style	Belgian Pale Ale	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.052 SG

Estimated FG

1.010 SG

Recipe Bitterness

24.4 IBUs (Rager)

Alcohol by Volume

5.5 %

BU : GU

0.472

Recipe Color

8.3 SRM

Color

Measured OG:

1.049

Measured FG:

1.012

ADF:

75%

Measured ABV:

4.8

Ingredients

Amt	Name	Type	#	%/IBU
9 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	85.7 %
12.0 oz	Biscuit Malt (23.0 SRM)	Grain	2	7.1 %
12.0 oz	Caramunich Malt (56.0 SRM)	Grain	3	7.1 %
0.375 oz	Magnum [14.70 %] - Boil 60.0 min	Hop	4	21.5 IBUs
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	5	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	6	-
0.750 oz	Goldings, East Kent [5.80 %] - Boil 5.0 min	Hop	7	2.8 IBUs
2.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	8	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 13.13 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.86gal, 3.88gal) of 168.0 F water Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Carbonate in keg to 2.7 ~14PSI @40F.

Brewing Record

Brew Date:	3/30	Strike Temp:	162
Mash Temps:	150 all the way through 1.5 hours
Pre-boil OG	1.036 (1.042 SG)	Pre-boil Vol	8 gal (7.76 gal)
Actual Mash Efficiency	80	Pitch Temp	60
Fermentation
Day 1: Active early. 60 degrees
Day ...
Day ...

Brewing Notes: 03/27/2013 esheppy
Purchased the ingredients. Hope to brew this weekend.

04/06/2013 esheppy
Took a sample. 1.018 gravity reading.

04/13/2013 esheppy
Was going to keg today, but the gravity is at 1.017 which is way higher than I want for this beer. Going to rack to secondary and add 2oz table sugar in hopes that this kick-starts the yeast a little bit.

04/18/2013 esheppy
Kegged today. FG is 1.012, which is much more reasonable than what I measured before the secondary. Tastes wonderful. It is exactly how I remember it and exactly how I think it should taste. My only issue with this beer is the clarity. Maybe that will improve in the keg. delete

04/27/2013 esheppy
Had some last night. My pint was very hazy, but this might be a result of first-pour yeast. The beer model had one that looked better from across the room. Flavor is what I remember this beer always has been ... sort of a little sister to Phat & Tyred.

05/08/2013 esheppy
Beer is still not clear, but much improved from first pours. Flavor is what it should be. A bit foamy, but not too bad.

Buckwheat Belgium Pale Ale (AG) --- Batch 9

Style	Belgian Pale Ale	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.00 gal
Brewhouse Efficiency	70.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.010 SG

Recipe Bitterness

26.1 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.491

Recipe Color

8.4 SRM

Color

Measured OG:

1.055

Measured FG:

1.010

ADF:

82%

Measured ABV:

5.9%

Ingredients

Amt	Name	Type	#	%/IBU
10 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	86.5 %
13.0 oz	Biscuit Malt (23.0 SRM)	Grain	2	7.0 %
12.0 oz	Caramunich Malt (56.0 SRM)	Grain	3	6.5 %
1.50 oz	Goldings, East Kent [4.50 %] - Boil 50.0 min	Hop	4	24.0 IBUs
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	5	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	6	-
0.75 oz	Goldings, East Kent [4.50 %] - Boil 5.0 min	Hop	7	2.1 IBUs
2.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	8	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.45 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.27gal, 3.50gal) of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 4.8oz sugar in the keg.

Brewing Record

Brew Date:	11/13/2011	Strike Temp:	165
Mash Temps:	158 ... added ice down to 148 got up to 152
Pre-boil OG	1.053 (1.049 SG)	Pre-boil Vol	7 gal (7.00 gal)
Actual Mash Efficiency	88.8%	Pitch Temp	165
Fermentation
Day 1: Quick start. Had to add blow-off tube. 66 degrees.
Day 2: Going strong. Still at 66 degrees.
Day 3: Finished main fermentation late in the day. Up to 70.

Brewing Notes: 11/13/2011 esheppy
Brewing today. Did the starter yesterday afternoon with 2 of my harvested S33 jars in 4 cups water and 1 cup DME.

11/14/2011 Brew Day (yesterday) esheppy
Everything went well. Think I need to up my expected efficiency and my boil-off rate. Used hop bags for both hop additions. Ended up diluting with about half a gallon of water. Ended up with about 5.75 gallons at about 1.055. Starter brought up above 6 gallons. Fast start to fermentation. Had to add blow-off tube this morning.

12/01/2011 Kegged (last night) esheppy
Kegged this up last night with 4.75oz sugar for natural carbonation. Got much better attenuation than last time and ended up with an almost 6% ABV beer. Sample tasted good. Had enough left over after filling the keg to get two PET liter bottles as well.

12/06/2011 esheppy
Killed the old keg. Good thing I have this one almost ready to go.

12/14/2011 esheppy
Carbonation phase is over. Going to let this sit at room temp for a few more days and then start the chilling process.

12/19/2011 esheppy
Put in keggerator today. Will let it cool for a few days and then start letting the beer model drink.

12/20/2011 esheppy
Tasted my first pull off the keg. Tasted good, but there is lots of foam right now. Why does it take me so long to get the carbonation on the kegs dialed in?

01/01/2012 esheppy
Still lots of foam but man this tastes good. Much better than last batch I think.

09/07/2012 esheppy
Drank the last bottle. Really good in the bottle after almost 5 months.

Buckwheat Belgium Pale Ale (AG) --- Batch 8

Style	Belgian Pale Ale	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.00 gal
Mash Efficiency	70.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.012 SG

Recipe Bitterness

26.1 IBUs (Rager)

Alcohol by Volume

5.5 %

BU : GU

0.491

Recipe Color

8.4 SRM

Color

Measured OG:

1.053

Measured FG:

1.016

ADF:

70%

Measured ABV:

5.0%

Ingredients

Amt	Name	Type	#	%/IBU
10 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	86.5 %
13.0 oz	Biscuit Malt (23.0 SRM)	Grain	2	7.0 %
12.0 oz	Caramunich Malt (56.0 SRM)	Grain	3	6.5 %
1.50 oz	Goldings, East Kent [4.50 %] - Boil 50.0 min	Hop	4	24.0 IBUs
0.75 oz	Goldings, East Kent [4.50 %] - Boil 5.0 min	Hop	7	2.1 IBUs
0.50 tsp	Irish Moss (Boil 15.0 mins)	Fining	5	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	6	-
2.0 pkg	SafBrew Ale (DCL Yeast #S-33) [25.00 ml]	Yeast	8	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.39 qt of water at 156.2 F	150.0 F	60 min

Remove grains, and prepare to boil wort Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 5.0oz sugar in the keg.

Brewing Record

Brew Date:	8/21/2011	Strike Temp:	156
Mash Temps:	150 all the way through
Pre-boil OG	1.040 (1.049 SG)	Pre-boil Vol	(7.00 gal)
Actual Mash Efficiency	bad	Pitch Temp	65

Brewing Notes:

08/18/2011
Bought the ingredients today. Night and simple grain bill.

08/22/2011 Brew Day (yesterday) esheppy
Brewed it up yesterday. My mash extraction was bad. I got a 1.040 pre-boil gravity compared to the expected 1.049. I compensated with about a pound of DME. I also did the 50 minute addition at 60 minutes. Everything else went well. Just wish I knew why my mash efficiency was so low. See Buckwheat BPA Brew Day on my blog.

08/22/2011 fast start esheppy
Signs of fermentation were there before bed last night. This morning the yeasties were very active. 64F.

08/23/2011 Slowing down esheppy
Yeasties are already slowing down. Took away the ice bottles.

08/28/2011 Sample esheppy
Took a sample. My SG is at 1.016, which is a bit disappointing considering the perfect 150 mash temps. Sample did not taste overly sweet, so I don't think I screwed up too bad on fermentation temperature. Maybe I need to get back to fermentation basics.

09/08/2011 Kegged esheppy
Kegged it up. FG still 1.016. The sample tasted fantastic. Am trying natural carbonation in the keg for the first time. See how it works out. Harvested the S33 ... just for the fun of it.

09/24/2011 esheppy
Put in keggerator to get it chilled down. Going to use my Beer Gun to bottle some up soon.

10/06/2011 esheppy
Tried to pour some from keggerator. WAY too carbonated. I am not sure what I was thinking with 5oz of priming sugar. It looks like I acted like I was carbing 5.5 gallons instead of 5 gallons. I wonder how long I'm going to have to off-gas extra CO2 to make this batch drinkable.

11/11/2011 esheppy
Been awhile since I commented on this beer. It took awhile, but the carbonation issue has been resolved. The Beer Model and I have been drinking it from the keg. I've decided to brew it again this weekend, because I think the keg is getting pretty empty.

Buckwheat Belgium Pale Ale (AG) Batch 6 & 7--- cost 24.69

Style	Belgian Pale Ale	Batch Size	5.00 gal
Type	All Grain	Boil Size	6.84 gal
Mash Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.014 SG

Recipe Bitterness

26.2 IBU (Rager)

Alcohol by Volume

5.13 %

BU : GU

0.492

Recipe Color

8.9 SRM

Color

Measured OG S33:

1.054

Measured FG S33:

1.012

ADF S33:

77.8%

Measured ABV S33:

5.48%

Measured OG US05:

1.054

Measured FG US05:

1.009

ADF US05:

83.3%

Measured ABV US05:

5.87%

Ingredients

Amount	Item	Type	% or IBU
8 lbs 8.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	86.58 %
11.0 oz	Biscuit Malt (23.0 SRM)	Grain	7.00 %
10.1 oz	Caramunich Malt (56.0 SRM)	Grain	6.42 %
1.00 oz	Goldings, East Kent [5.40 %] (60 min)	Hops	24.2 IBU
0.50 oz	Goldings, East Kent [5.40 %] (5 min)	Hops	2.0 IBU
0.52 tsp	Irish Moss (Boil 15.0 min)	Misc
0.52 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	SafBrew Ale (DCL Yeast #S-33)	Yeast-Ale

Mash Profile

**Single Infusion, Light Body, Batch Sparge**
Step Time	Name	Description	Step Temp
75 min	Mash In	Add 12.27 qt of water at 161.4 F	150.0 F

Batch Sparge Round 1: Sparge with 0.47 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 2.36 gal of 168.0 F water
Batch Sparge Round 3: Sparge with 2.36 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 4.5oz sugar in keg.

Brewing Record

Brew Date:	3/20/2011	Strike Temp:	162
Mash Temps:	150 - 152
Pre-boil OG	(1.040)	Pre-boil Vol	(7.00gal)
Actual Mash Efficiency	79%	Pitch Temp	65
Fermentation
Day 1: Nice kraussen early. Temps ~65
Day 2: S33 already no kraussen. US05 still working. Both ~65
Day ...

Comments 03/20/2011 Brewing Day esheppy
Brewed it up. My calculated efficiency came out at 73% even though I measured my mash efficiency at 79%. I guess that isn't a huge difference. Got quite a bit of break material and hops at the beginning of the pour from the pot to the fermentors. All in all things went pretty well, though.

04/16/2011 Bottled esheppy
Bottled up the US05 and then the S33. US05: got 15 12 oz bottles, 2 bombers, and 2 liter bottles. S33: got 16 12 oz bottles, 1 bomber, and 2 liter bottles. S33 did much better on attenuation than last time. They did have a noticeable difference. S33 had a touch of the Belgium flavor (not as much as T58, but could notice it after tasting US05). If the Beer Model tells a difference, my bet is she will like US05 better.

04/18/2011 esheppy
Note to self: the paw print caps are the US05. Make sure I label correctly.

05/07/2011 Taste test esheppy
The beer model and I compared the US05 with the S33. She prefered S33. I thought they were close enough that I did not have a preference. S33 Does have just a bit of belgium fruitiness. S33 also had a significantly better head.I guess S33 is the winner.

08/17/2011
Time to start thinking about batch #8.

Buckwheat Belgium Pale Ale (AG) batch 4 & 5--- cost $27.57

Style		Belgian Pale Ale		Batch Size		5.00 gal
Type		All Grain		Boil Size		6.00 gal

Recipe Characteristics

Recipe Gravity

1.054 SG

Estimated FG

1.014 SG

Recipe Bitterness

26.2 IBU (Rager)

Alcohol by Volume

5.19 %

BU : GU

0.487

Recipe Color

10.0 SRM

Color

Measured OG S33:

1.063

Measured FG S33:

1.020

ADF S33:

68%

Measured ABV S33:

5.61

Measured OG T58:

1.063

Measured FG T58:

1.014

ADF T58:

77.8%

Measured ABV T58:

6.4

Ingredients

Amount	Item	Type	% or IBU
9 lbs 14.4 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	86.39 %
13.0 oz	Biscuit Malt (23.0 SRM)	Grain	7.07 %
12.0 oz	Caramunich Malt (56.0 SRM)	Grain	6.54 %
1.00 oz	Goldings, East Kent [5.40 %] (60 min)	Hops	24.2 IBU
0.50 oz	Goldings, East Kent [5.40 %] (5 min)	Hops	2.0 IBU
0.52 tsp	Irish Moss (Boil 15.0 min)	Misc
0.52 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	SafBrew Ale (DCL Yeast #S-33)	Yeast-Ale

Mash Profile

**Single Infusion, Light Body, Batch Sparge**
Step Time	Name	Description	Step Temp
75 min	Mash In	Add 14.33 qt of water at 161.4 F	150.0 F

Drain Mash Tun
Batch Sparge Round 1: Sparge with 4.04 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 2.02 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar.

Comments 11/15/2010 Brewing Day (yesterday) esheppy
Batch #4 (and #5). Seem to get a much higher efficiency with a bigger batch. At about 76% into the boiler and 78% into the fermenter. My final volume might have been low, though. Used an ice bath to get down to 75F or so. Then, put the wort in the fermenters and relied on cold air to get them down into 60's. Split this up with S33 yeast into Rutt and T58 in Tuke. Letting Tuke ferment a bit higher. Both were very active the next morning. Rutt at about 62. Tuke at about 66.

11/16/2010
This morning, Rutt (S33) was at about 66 and Tuke(T58) was at about 70. Tuke was even a bit higher last night. The T58 seems to be over with the intense fermentation. S33 is still eating away.

11/16/2010
NOTE TO SELF: I need to remember to get the darker CaraMunich malt when making this beer. I am pretty sure that the last couple of times I got some of the lighter stuff.delete

11/17/2010
Last night I removed both from their coolers. Both had calmed down considerably. This morning, S33 is pretty clear and at 66. T58 is still cloudy at about 68.delete

11/27/2010 Bottled esheppy
Bottled the S33. Really disappointing attenuation, but tasted ok. I might have mashed high on this batch. I guess we will have to see how T58 does. Got 17 12 oz bottles, 1 22oz bottle, and 2 liter bottles.delete

12/05/2010 Bottled esheppy
Finally bottled the T58. Pretty good attenuation on this one which makes me even more disappointed and/or scared about the S33. No bottle bombs on the S33 yet, though. Can certainly taste the Belgium funk on the T58 sample, but I don't think it will end up being too bad once we start drinking. Got 16 12oz; 1 liter; 1 22oz; and 1 2 liter growler.delete

01/23/2011
Drinking my growler (T58) with the growler tap. Very good. Think this is about the right amount of age.

02/25/2011 New experiment? esheppy
Running low on both versions. I think it is about time to think about brewing this up again. I think this time, I will try S33 vs US05 and see what the beer model thinks about that.

--------

Buckwheat Belgium Pale Ale (AG) Batch 3--- cost $11.89

Style		Belgian Pale Ale		Batch Size		2.40 gal
Type		All Grain		Boil Size		3.01 gal

Recipe Characteristics

Recipe Gravity

1.054 SG

Estimated FG

1.014 SG

Recipe Bitterness

25.3 IBU (Rager)

Alcohol by Volume

5.21 %

BU : GU

0.468

Recipe Color

9.5 SRM

Color

Measured OG:

1.047

Measured FG:

1.009

ADF:

80.1%

Measured ABV:

4.95%

Ingredients

Amount	Item	Type	% or IBU
4 lbs 8.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	87.80 %
6.0 oz	Caramunich Malt (56.0 SRM)	Grain	7.32 %
4.0 oz	Biscuit Malt (23.0 SRM)	Grain	4.88 %
0.50 oz	Goldings, East Kent [5.00 %] (60 min)	Hops	23.3 IBU
0.25 oz	Goldings, East Kent [5.00 %] (5 min)	Hops	1.9 IBU
0.25 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	SafeAle American Ale (Fermentis #US-05)	Yeast-Ale

Mash Profile

**Single Infusion, Light Body, Batch Sparge**
Step Time	Name	Description	Step Temp
75 min	Mash In	Add 6.41 qt of water at 161.4 F	150.0 F

Batch Sparge Round 1: Sparge with 0.64 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar.

Buckwheat Belgium Pale Ale Batches 1 & 2 --- cost $11.98

Style		Belgian Pale Ale		Batch Size		2.40 gal
Type		Partial Mash		Boil Size		1.92 gal

Recipe Characteristics

Recipe Gravity

1.054 SG

Estimated FG

1.014 SG

Recipe Bitterness

22.6 IBU (Rager)

Alcohol by Volume

5.17 %

BU : GU

0.421

Recipe Color

9.1 SRM

Color

Measured OG:

1.054

Measured FG:

1.016

ADF:

70.3%

Measured ABV:

5.0%

OG 2:

1.054

FG 2

1.014

ADF 2

74.1%

ABV 2:

5.2%

Ingredients

Amount	Item	Type	% or IBU
1 lbs 12.0 oz	Briess Pilsen Light LME (2.0 SRM)	Extract	42.42 %
1 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	42.42 %
6.0 oz	Caramunich Malt (56.0 SRM)	Grain	9.09 %
4.0 oz	Biscuit Malt (23.0 SRM)	Grain	6.06 %
0.50 oz	Goldings, East Kent [5.00 %] (60 min)	Hops	20.8 IBU
0.25 oz	Goldings, East Kent [5.00 %] (5 min)	Hops	1.7 IBU
0.25 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	SafBrew Ale (DCL Yeast #S-33)	Yeast-Ale

Mash Profile

**Single Infusion, Light Body, Batch Sparge**
Step Time	Name	Description	Step Temp
75 min	Mash In	Add 2.97 qt of water at 161.4 F	150.0 F

Batch Sparge Round 1: Sparge with 0.55 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.01 gal of 168.0 F water

Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar. Comments 03/21/2010 Brewing Day
Was up pretty early, and decided to get a jump on the mash before church, so the mash lasted a few hours. I doubt I'll notice the difference, but it will be interesting to see how this turns out. Am also hydrating the yeast for a longer period of time than my usual practice.

03/23/2010
Fermentation is already on the decline. Keg thermometer has been up to the 72/74 range.

03/28/2010
Tried a little sample today. Tastes like beer. Not really that remarkable, but beer none-the-less. Still a bit cloudy. Will keep this beer on schedule.

04/03/2010 Bottled Sheppy
Bottled it up in 19 12oz and 2 1 liter bottles. FG came to 1.016. Ok ADF, but I was sort of hoping that the S33 yeast would perform better. I really liked how the biscuit came through. It sort of makes me think this is the little brother to Phat & Tyred.

04/27/2010 esheppy
Have tried this a few times and am really pleased with the way it turned out. It really does remind me of a slightly lighter, less bodied Phat & Tyred. Unfortunately, the Beer Model says she likes it too.

04/27/2010 esheppy
The beer model tells me that this is her favorite. I cannot blame her, because it is very good. Might have to get this beer scheduled again.

06/06/2010 Brewing Day esheppy
Brewing up batch #2. Same recipe, so not archiving this page. I am doing a long mash again. Trying a little "mini-starter" on the dry yeast... just 1 cup water and 1/4 cup DME, let the yeast sit on top of that for a few hours and will pitch straight into the cooled wort. Will also use fermcap on this boil.

06/06/2010
Kept a bunch of the cold-break gunk out of this on. OG right at 1.054 again. Pitched a little less than 60. Placed into a cold cooler to ferment. The yeast should be ready to go. Hopefully pitching low won't make it unwilling to start out on the fermenter.

06/08/2010
Hot and heavy fermentation is already done. Put in warmer cooler. Hope fermentation did not stall.

06/22/2010 Bottled esheppy
18 12oz bottles and 3 liter bottles. ADF was better this time. Think it tastes about the same. Perhaps a bit drier, but that may be because it is uncarbonated at this point. We will see if the beer model claims to like this one as well.

07/09/2010
Tried the lb from the new batch. Wonderful. Consistent to the other batch.

07/23/2010 esheppy
Yep, batch 2 is as good as batch 1.

07/24/2010 Brewing Day esheppy
Brewed up my first all-grain batch. My OG is pretty bad for an embarrassing 61% brew house efficiency. Overfilled. Boil over, so maybe it is not quite as bad as it seems, but even so, probably need to figure out how to get more sugars out.

07/25/2010
Fermentation is going. Temp at about 62. Took out the ice and will let it heat up naturally for the rest of the fermentation.

08/03/2010
Had a little shot glass. Lighter in color than the partial mash. Tastes thinner.

08/08/2010 esheppy
Bottled up with 2.25 oz sugar in 1 cup water. Got 13 12 oz bottles and the 5 liter keg filled up. Really good attenuation. Significantly lighter in color and does seem thinner in the mouth feel. The nice biscuity flavor is also not as pronounced. A learning experience for sure. Need to get this AG process nailed down better. Think this will still be a pretty good beer, especially for the light beer fans.

09/08/2010 esheppy
Put a couple in the fridge. Need to make room to add some more.

09/10/2010 esheppy
Tried the AG with the original version. They taste very close. I think I might have detected more mouth feel in the original but not much. The AG is lighter in color, but I am pretty sure I would not detect a difference in a blind taste test.

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