Collaboration and Inebriation

Wood-Aged Beer BJCP 2008 – 22C

OG
1.110
FG
1.030
SRM
17.1
ABV
10.9%
IBU
75.9
Awards
2
Batch #
2011-04
Batch Size
12.00 gal
Boil Time
120 min
Status
Bottled
Brew Date
February 12, 2011
Tap Date
December 24, 2012
BU/GU
0.69
ABW
8.3%
Kcal
367 12 oz
Real Extract
10.9° P
Attenuation
70.7% apparent
57.9% real

Fermentables

British Maris Otter Pale Malt
32.00 lbs|68.8%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
68.8%
American Munich Malt
5.00 lbs|10.8%
Type
Grain
Origin
United States
Color
10.0 SRM
PPG
30.0
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
10.8%
American Vienna Malt
5.00 lbs|10.8%
Type
Grain
Origin
United States
Color
4.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
10.8%
Crystal Malt 40L
3.00 lbs|6.5%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
6.5%
British Dark Crystal Malt
1.00 lbs|2.2%
Type
Grain
Origin
United Kingdom
Color
145.0-188.0 SRM
PPG
36.0
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Crystal Malt 120L
0.50 lbs|1.1%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Hops

2.70 oz
Magnum 12.1%
90 min Boil
2.50 oz
Golding 5.0%
40 min Boil
2.50 oz
Golding 5.0%
20 min Boil

Yeasts

1 pkg
Ringwood Ale1187
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion Mash, Light Bodied Beer

Mash Steps

Step 1
Mash In75 min
150°F
Step 2
Mash Out10 min
168°F

Fermentation and Aging

21 days
Primary
38°F
365 days
Age
68°F

Water Profile Denver, Colorado

Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8

General Info

Brewing a total of 20 gallons with Jason Kruegel.

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Collaboration and Inebriation – 2 Awards
Name
Collaboration and Inebriation
Competition
Peak to Peak ProAm
Date
03/23/2013
Style
Wood-Aged Beer
Place
1st
Name
Collaboration and Inebriation
Competition
Eight Seconds of Froth
Date
05/11/2013
Style
Wood-Aged Beer
Place
3rd