1. Section
1
Name:
John
Schnettler
Name
of
Brew:
B3
Cubed
Dark
Chocolate
Stout
Style
of
Brew:
Belgian
Specialty
Ale
Brew
Date:
9/27/2014
Canning
Date:
10/17/2014
Batch
Volume:
40.00
l
(actual:
42
l)
Original
Gravity:
18.25°
P
Final
Gravity:
4.8°
P
Calculation
#1
–
IBU’s
26.2g
Target
(60
min):
16.0°
Brix/1.04
=
15.385
Plato
SG
=
(4*15.385)/1000
+
1
=
1.062
(26.2g*0.105*0.211*1000)/
48.5
l
=
11.968
IBU
Total
IBU’s
=
11.968
IBU
(Beersmith
estimated
we
use
25g
Target
hops
with
an
11.00%
alpha-­‐acid
content,
however,
our
Target
hops
actually
had
a
10.5%
alpha-­‐acid
content
and
therefore
we
calculated
we
should
used
26.2g
of
Target
hops
instead
to
hit
the
same
Beersmith
estimated
value
of
14.0
IBUs)
Calculation
#2
-­‐
%ABV
(18.25°
Plato
–
4.8°
Plato)
*
0.516
=
6.94%
ABV
Calculation
#3
–
yeast
pitch
volume
(18.25*106
mill/ml*
42
l)/140*106
mill/ml
=
5.475
l
(Instructor
Jeff
Biegert
estimated
the
slurry
count)
Calculation
#4
–
apparent
attenuation
(18.25°
Plato
–
4.8°
Plato)/18.25°
Plato
=
73.7%

2. Section
2
Material
Bill
Water
Additives:
Ingredient
Amount
Step
Time
Calcium
Chloride
8.00
g
Mash
60
minutes
Grist
Bill:
Malt
Amount
Color
(European
Brewing
Convention)
Pale
Malt
(2
Row)
US
11.40
kg
3.9
EBC
Roasted
Barley
0.76
kg
591.0
EBC
Chocolate
Malt
0.51
kg
689.5
EBC
Caramel/Crystal
Malt
–
60L
0.34
kg
157.6
EBC
Boil
Ingredients:
Ingredient
Amount
Time
Target
(11.00%
alpha-­‐acid):
Hop
addition
26.2
g
60
minutes
Oat
Sweet:
Flavor/Fermentable
Sugars
0.75
kg
30
minutes
Cocoa
Nibs:
Flavor
175.00
g
10
minutes
Whirlfloc:
Clarification
1
Tablet
10
minutes
Yeast
Nutrient
(StartUp)
4.0
g
10
minutes
Yeast:
Abbey
IV
Ale
Yeast
(White
Labs
#WLP540)
Other:
Blackberries
(Added
to
Secondary
in
steep
bag
10/1/14):
510
g
(18
ounces)
Blueberries
(Added
to
Secondary
in
steep
bag
10/1/14):
510
g
(18
ounces)

3. Equipment:
A.
Gifford
Sabco
BrewMagic
Brewing
System:
-­‐Hot
Liquor
Tank
(1/2
barrel
keg)
-­‐Mash
Tun
(1/2
barrel
keg)
-­‐Brew
Kettle
(`1/2
barrel
keg)
-­‐Sabco
Pump
-­‐Sabco
Frame
(V350MS
PLC,
USB
Port,
RTD
Sensor,
E-­‐Stop,
LP
Bottle
Rack,
3x
Gas
Valves,
Locking
Front
Casters)
B.
Chill
Wizard
plate
chiller
C.
Chill
Wizard
pump
D.
Grain
mill
E.
Garden
hoses
F.
Food
grade
tri-­‐clamp
hoses
G.
Extension
cords
H.
Propane
tank
I.
Oxygen
tank
with
tubing
and
filter
J.
Metal
spoon
K.
Mash
thermometer
L.
Hot
gloves
M.
Tool
bucket
N.
Iodophor
spray
bottle,
freshly
mixed
O.
Clean
rags
P.
Long
lighter
Q.
Box
of
extra
tri-­‐clamps
and
gaskets
R.
pH
meter
S.
Tub
for
spent
grain
T.
Kim-­‐wipes
U.
Refractometer
V.
Deionized
water
bottler
W.
Hose
sprayer
nozzle
X.
Slop
buckets
Y.
PRONTO
cleaning
solution
Procedure
Pre-­‐Boil:
9/26/2014
1. We
measured
out
all
water
additives,
grains,
hops,
and
other
ingredients
and
used
the
grain
mill
to
crush
all
grains
into
grist,
leaving
the
husk
still
intact.
-­‐US
pale
malt
(2-­‐row)
served
as
our
base
malt
and
primary
source
of
fermentable
sugar.
Roasted
barley
was
used
to
provide
a
small
amount
of
fermentable
sugar,
contribute
roast
and
coffee
flavors,
and
lend
a
darker
color.
Chocolate
malt
was
also
used
in
order
to
provide
a
small
amount
of

4. fermentable
sugar,
contribute
chocolate
and
nutty
flavors,
and
lend
a
darker
color.
Finally,
we
used
Caramel/Crystal
malt
(80L)
to
contribute
body
and
color
to
the
beer
as
well
as
aid
in
head
retention.
The
culmination
of
these
darker
grains
helped
to
buffer
down
the
pH
towards
an
optimal
mash
temperature.
The
grains
we
utilized
had
already
been
steeped,
germinated,
and
kilned
in
order
to
develop
and
preserve
enzymes
for
the
mash
as
well
as
break
down
grain
cell
walls
in
order
to
be
modified
for
an
effective
mash
and
fermentation.
In
addition,
the
kilning
process
affects
the
color
and
flavor
of
the
grains.
These
processes
constitute
the
malting
of
the
grain.
-­‐We
used
Target
hops
for
bittering
due
to
the
fact
they
have
a
high
alpha-­‐acid
content
of
10.5%.
Alpha
acids
are
a
soft
resin
found
in
hops
that
add
bitterness
to
the
beer
when
isomerized
during
the
boil.
Isomerization
is
the
process
in
which
the
original
alpha-­‐acid
6-­‐carbon
ring
becomes
a
5-­‐carbon
ring
under
high
temperatures
making
the
alpha
acid
soluble
in
water
and
perceivably
bitter.
-­‐Our
only
water
additive
for
this
beer
was
calcium
chloride,
which
was
used
to
lower
the
pH
of
our
mash
and
enhance
the
body
and
fullness
of
the
beer.
-­‐This
beer
used
a
variety
of
specialty
ingredients.
For
example,
we
used
oat
sweet
that
contributed
fermentable
sugars
and
was
done
experimentally
to
observe
flavor.
In
addition,
we
added
blueberries
and
blackberries
for
flavoring
and
fermentable
sugars.
Finally,
we
added
Cocoa
nibs,
which
would
enhance
the
chocolate
character
of
our
stout.
-­‐Grain
is
milled
in
order
to
reduce
and
control
the
size
of
the
grain
and
break
up
the
endosperm
in
order
to
make
convertible
starches
more
available
at
the
desired
extract
yield.
9/27/2014
1. The
teaching
assistants
cleaned
all
Sabco
brewing
system
equipment
and
materials
thoroughly
using
Pronto
(0.5
cap
per
gallon
of
hot
water)
and
rinse
with
hot
water.
-­‐Cleaning
is
vital
in
removing
soil
and
a
majority
of
existing
microorganisms
from
the
equipment
that
can
cause
inactivation
of
sanitizer
and
potential
contamination
of
the
final
product.
2. The
teaching
assistants
sanitized
all
equipment
and
materials
thoroughly
using
Iodophor
and
cold
water.
-­‐Iodophor
is
a
halogen
sanitizer
containing
surface-­‐active
agents
that
inhibit
the
function
of
microbial
proteins
thus
removing
any
microorganisms.
Iodophor
does
not
require
rinsing
degrades
to
flavorless,
odorless,
and
non-­‐toxic
compounds
which
volatize.
3. We
started
by
heating
the
filled
hot
liquor
tank
for
our
sparge
volume
of
32.3
l
and
also
heated
36.96
l
of
strike
water
in
the
mash
tun.
In
addition,
we
began
heating
water
in
the
kettle
to
be
used
in
sterilizing
the
plate
chiller.

5. 4. Once
the
mash
tun
water
reached
72.5°C,
we
added
the
culmination
of
our
pale,
chocolate,
and
crystal
malts
as
well
as
roasted
barley
to
the
mash
tun
at
a
steady
rate
while
simultaneously
stirring
to
avoid
clumping
of
grain,
which
can
decrease
the
efficiency
of
the
mash
in
converting
starches
to
fermentable
sugars.
We
also
added
our
calcium
chloride
at
the
beginning
of
the
mash.
-­‐The
roasted
barley
and
chocolate
malt
was
a
bit
too
fine
ground
and
therefore
we
made
sure
to
look
out
for
a
stuck
mash.
-­‐We
utilized
a
downward
infusion
mash
consisting
of
an
insulated
mash
tun
and
stainless
steel
false
bottom
allowing
for
effective
separation
of
wort
from
grain
that
is
unstirred
and
facilitates
starch
conversion
at
a
single
temperature.
-­‐The
mash-­‐in
occurred
at
9:05am
and
the
strike
water
brought
the
mash
to
65.2°C
for
one
hour
which
we
closely
monitored.
At
this
temperature,
although
both
alpha
and
beta
amylase
enzymes
were
functioning,
beta-­‐
amylase
was
predominant
thus
creating
chemical
conditions
lending
to
a
lower
extract
yield
but
higher
fermentability.
This
higher
fermentability
will
occur
based
on
beta-­‐amylase’s
creation
of
maltose
which
is
a
less
complex
carbohydrate
and
thus
easier
to
break
down
during
fermentation.
This
lower
mash
temp
will
ultimately
contribute
to
a
drier
beer.
-­‐We
took
a
pH
reading
during
the
mash
and
observed
a
pH
of
5.4,
a
great
pH
for
amylase
to
effectively
function.
-­‐At
the
end
of
the
mash
the
temperature
had
dropped
to
61.4°
C,
which
is
below
the
optimal
temperature
ranges
for
starch
conversion.
Although
conversion
typically
occurs
in
the
first
thirty
minutes
or
less
of
the
mash,
it
wouldn’t
have
been
a
bad
idea
to
do
an
iodine
test
to
double
check
and
make
sure
conversion
had
occurred.
5.
While
we
allowed
conversion
to
occur
in
our
mash
tun,
we
began
sterilizing
our
plate
chiller
in
preparation
for
post-­‐boil.
-­‐The
plate
chiller
was
sterilized
by
running
hot
water
that
had
been
heated
in
the
boil
kettle
to
temperatures
above
82°C.
This
removed
all
residue
and
microorganisms
in
order
to
avoid
contaminating
our
wort
during
cooling
after
the
boil.
6.
We
started
our
vorlauf
at
9:57am
and
allowed
for
ten
minutes
of
recirculation.
-­‐Vorlauf
is
the
German
word
for
“pre-­‐run”
and
is
utilized
in
brewing
to
draw
off
and
recirculate
the
wort
throughout
the
mash
tun
without
running
off
into
the
boil
kettle.
-­‐Vorlauf
is
important
in
clarifying
the
wort
being
drawn
out
of
the
mash
tun
and
establishing
a
good
filtration
system
through
the
grain
bed.
The
first
runnings
will
appear
hazy
and
contain
some
milled
grain
particles
but
will
eventually
clear
up.
Due
to
our
potentially
too
fine
ground
roasted
barley
and
chocolate
malts,
we
wanted
a
slow
vorlauf
in
order
to
avoid
pulling
the
grain
bed
down
to
the
filter
and
clogging
the
false
bottom.

6. 7.
After
clarifying
our
wort,
we
began
our
runoff
into
the
boil
kettle
at
10:07am.
At
10:15am
we
began
sparging
using
32.31
l
of
water
at
75.1°C.
During
the
sparge,
we
made
sure
to
adjust
the
sparge
pump
so
that
the
liquid
level
was
about
2-­‐3
cm
above
the
grain
level
in
order
to
ensure
a
steady
rinsing
of
the
grains.
While
we
ran
off
into
the
kettle,
we
simultaneously
heated
the
boil
kettle
and
held
at
a
temperature
just
before
boiling
in
order
to
be
able
to
begin
boiling
quickly
after
finishing
runoff.
-­‐The
technical
term
for
the
runoff
is
lautering,
where
wort
is
separated
from
grains.
Our
mash
tun
also
acted
as
a
lauter
tun
due
to
the
fact
that
it
has
a
false
bottom
that
effectively
filters
the
wort
without
letting
the
grain
drain
off
in
to
the
kettle.
-­‐We
sparged
in
order
to
give
the
grain
an
extra
rinse
to
drain
off
any
residual
fermentable
sugars
on
the
grain
bed
into
our
boil
kettle.
To
avoid
extracting
tannins
from
the
grains,
we
sparged
using
water
at
a
temperature
that
wasn’t
too
hot,
avoided
over
sparging,
and
avoided
sparging
above
a
pH
of
5.8.
-­‐The
sparge
water
temperature
went
unchecked
for
some
time
and
we
noticed
it
had
risen
to
85°C
so
we
stopped
sparging
at
10:19am
and
started
again
at
10:21am
after
it
had
cooled.
8.
We
finished
sparging
at
10:38am
and
ended
our
runoff
into
the
boil
kettle
at
10:45am.
Our
pre-­‐boil
volume
was
48.5
l
and
had
a
pre-­‐boil
gravity
reading
of
16.0°
Brix
measured
using
a
refractometer.
-­‐Our
pH
just
prior
to
boiling
was
5.4,
indicating
we
had
a
good
acidity
and
hadn’t
extracted
tannins
based
on
pH
during
the
sparge.
-­‐Our
actual
pre-­‐boil
volume
of
48.5
l
was
right
on
our
estimated
pre-­‐boil
volume
of
49.12
l.
Our
actual
pre-­‐boil
gravity
of
14.5°
Brix
was
quite
a
way
off
from
our
estimated
pre-­‐boil
volume
of
16.172°
Plato
which
converts
to
16.819°
Brix.
Therefore,
we
decided
to
add
extra
time
to
our
boil
before
our
actual
60
minute
boil
in
order
to
concentrate
the
wort
thus
lowering
the
gravity.
-­‐It
is
important
to
note
that
refractometers
are
fairly
inaccurate
when
measuring
alcohol
and
typically
shouldn’t
be
used
for
beer.
However,
we
use
a
refractometer
anyway
to
obtain
a
rough
estimate
of
numerous
gravity
measurements.
-­‐We
monitor
the
gravity
of
our
wort
throughout
the
brewing
process
because
gravity
is
a
measurement
of
sugar
concentration
in
wort/beer,
which
allows
us
to
know
the
fermentation
capacity
of
our
brew
and
how
much
alcohol
will
ultimately
be
produced
during
fermentation.
-­‐We
also
made
the
decision
to
end
runoff
based
on
our
monitoring
of
the
gravity
throughout
and
once
we
had
reached
our
estimated
pre-­‐boil
gravity
we
ended
runoff.
The
Boil:
9/27/2014
(Same
day)

7. 1. We
began
our
boil
time
at
10:45am
after
achieving
a
rolling
boil.
We
boiled
until
11:32
am
in
order
to
concentrate
out
wort
to
what
we
measured
as
16.0°
Brix
At
this
time
we
momentarily
shut
off
the
burner
and
added
our
only
hop
addition,
26.2
g
of
Target
hops,
which
would
last
the
duration
of
our
sixty-­‐minute
boil.
-­‐We
boil
our
wort
(unfermented
beer)
in
order
to
evaporate
water
thus
concentrating
the
wort’s
fermentable
sugars,
boil
off
any
volatiles
such
as
dimethyl
sulfide,
and
extract
bitterness
from
hops
via
isomerization.
In
addition,
boiling
wort
is
essential
in
stabilizing
the
wort
by
denaturing
amylase
enzymes
from
mash
as
well
as
killing
any
microorganisms
present
in
the
beer.
Furthermore,
boiling
helps
to
react
simple
sugars
with
amino
acids
to
form
melanoidins
and
flavor
compounds.
Finally,
boiling
denatures
proteins,
causing
the
formation
and
precipitation
of
undesirable
protein-­‐polyphenol
complexes.
-­‐Hops
added
toward
the
beginning
of
the
boil
are
known
as
bittering
hops
because
the
heat
of
the
boil
isomerizes
(changes
the
6-­‐carbon
ring
to
a
5-­‐carbon
ring)
alpha-­‐acids
making
them
soluble
in
water
and
bitter
when
they
were
previously
insoluble
in
water
prior
to
boiling.
These
alpha-­‐acids
are
soft
resins
known
as
humulones
found
within
the
lupulin
glands
of
hops
along
with
essential
oils.
-­‐When
adding
hops
to
the
boil
it
is
important
to
monitor
the
level
of
liquid
in
the
kettle
in
order
to
avoid
a
boil
over.
When
adding
ingredients
to
the
Sabco
system
we
turned
off
the
burner
to
avoid
boil
over
and
also
kept
a
hose
nearby
to
spray
any
erupting
wort.
2. Thirty-­‐six
minutes
later,
at
12:02pm,
we
added
our
0.75
kg
of
oat
sweet
extract,
which
would
contribute
fermentable
sugars
and
hopefully
desirable
flavor
characteristics
to
our
beer.
3. At
12:22pm,
we
added
175.00g
of
cocoa
nibs,
yeast
nutrient,
and
one
Whirlfloc
tablet
with
ten
minutes
left
to
boil.
-­‐We
added
cocoa
nibs
to
enhance
the
chocolate
flavor
of
our
stout.
We
also
added
nutrient
in
order
to
nourish
the
yeast
throughout
the
stages
of
fermentation.
Finally,
we
added
Whirlfloc
in
order
to
help
clarify
the
wort
by
precipitating
proteins
and
beta
glucans
that
contribute
haze
in
the
final
product.
4. At
12:32pm
we
turned
off
the
heat
ending
the
boil,
a
process
known
as
flameout.
Although
cleaning
and
sanitation
are
emphasized
throughout
the
entire
brewing
process,
it
is
absolutely
vital
that
anything
that
comes
in
contact
with
the
wort
from
this
point
forward
is
clean
and
sanitized
to
avoid
contamination
due
to
the
fact
that
the
major
antibacterial
step,
the
boil,
is
finished.
Post
Boil:
9/27/2014
(Same
day)
1. After
turning
the
kettle
burner
off,
we
simultaneously
initiated
the
whirlpool
and
prepared
the
Chill
Wizard
plate
chiller
for
knockout
at

8. 12:32pm.
To
initiate
the
whirlpool,
we
used
a
clean
and
sanitized
spoon
to
vigorously
stir
the
wort
into
centrifugal
motion.
-­‐The
purpose
of
the
whirlpool
is
to
collect
hop
residues
and
hot
break
(denatured
protein-­‐polyphenol
complexes)
at
the
center
and
bottom
of
the
kettle
via
centrifugal
motion.
This
helps
to
clarify
the
wort
and
make
it
easier
to
separate
from
the
trub
settled
at
the
bottom
of
the
kettle.
2. During
the
whirlpool,
we
prepared
for
knockout
(running
off
wort
into
the
fermenter)
by
connecting
the
hose
to
the
cold
water
inlet
of
the
sterilized
plate
chiller,
connecting
a
second
hose
to
the
warm
water
outlet,
and
connecting
the
oxygen
tank
(set
to
5
psi
but
not
yet
turned
on)
to
the
oxygen
inlet.
In
addition,
we
measured
the
post-­‐boil
gravity
to
be
16.8°
Brix,
the
post-­‐boil
pH
to
be
5.3,
and
the
post-­‐boil
volume
to
be
45
l.
-­‐Our
estimated
post-­‐boil
gravity
was
16.433°
Plato.
When
we
convert
or
actual
gravity
to
Plato,
we
get
a
value
of
16.154°
Plato,
which
is
pretty
close
to
our
estimated
gravity.
In
addition,
our
estimated
post
boil
volume
was
44.51
l,
which
was
also
very
close
to
our
actual
post-­‐boil
volume.
3. First,
we
connected
a
clean
and
sanitized
tri-­‐clamp
hose
from
the
kettle
to
the
plate
chiller
and
a
clean
and
sanitized
tri-­‐clamp
hose
form
the
plate
chiller
to
the
fermenter.
Next,
we
turned
on
the
water
supply
facilitating
cooling
of
the
wort
as
it
passed
through
the
chiller
into
the
fermenter.
In
addition,
we
opened
the
oxygen
tank
connected
to
the
chiller
to
facilitate
a
steady
bubbling
and
aeration
of
the
wort.
We
began
knockout
at
12:47pm
by
opening
the
kettle
and
allowing
the
wort
to
pass
through
the
chiller
system
and
into
the
fermenter.
This
process
occurred
at
an
temperature
of
33°C,
then
cooled
to
27°
C.
-­‐Cooling
the
wort
to
approximately
16°
C
is
absolutely
vital
in
order
to
provide
the
ale
yeast
we
were
using
the
proper
fermentation
environment
in
terms
of
temperature.
Both
ale
and
lager
yeast
will
not
survive
if
pitched
into
non-­‐cooled
wort.
The
wort
should
be
rapidly
cooled
in
order
to
avoid
oxidation,
formation
of
sulfur
compounds,
contamination,
and
also
in
order
to
form
the
cold
break
(trub
settled
out
after
cooling).
-­‐We
use
oxygen
to
aerate
the
wort
due
to
the
fact
that
yeast
need
oxygen
in
the
lag
and
growth
phase
in
order
to
produce
lipids
and
ultimately
grow
and
multiply.
This
ensures
a
healthy,
steady
fermentation.
-­‐Ideally,
we
want
to
cool
the
wort
to
16°
C,
however,
we
were
only
able
to
get
our
heat
exchanger
down
to
a
temperature
of
27°C
and
our
fermenter
to
25°C.
Therefore,
we
planned
on
placing
the
fermenter
in
the
cooler
following
the
end
of
knockout.
4. At
1:00
pm,
we
finished
knockout
into
the
keg-­‐style
fermenter.
The
rapid
chilling
of
the
wort
formed
a
cold
break
(trub
settled
out
after
cooling),
which
we
drained
into
a
slop
bucket
and
discarded.
-­‐Our
post
boil
volume,
as
previously
noted,
was
measured
at
approximately
43.5
l;
however,
after
transfer
and
cooling
we
measure
approximately
42
l
of
cool
wort.
This
discrepancy
likely
occurred
due
to

9. formation
of
cold
break
as
well
as
losses
from
the
leaking
cylindroconical
and/or
transferring
between
fermenters.
-­‐Our
fermenter
after
cooling
was
about
19-­‐22°C
and
therefore
we
put
the
keg-­‐style
fermenter
into
the
cooler
after
slightly
pressurizing
with
oxygen
and
brought
it
down
to
16°C,
our
desired
fermentation
temperature.
5. As
part
of
the
class
handled
transferring
between
fermenters,
we
also
began
cleaning
the
Sabco
Brew
Magic
System
and
its
components.
-­‐To
clean
the
brew
system,
we
first
emptied
the
mash
tun
into
buckets
that
we
dumped
into
Gifford’s
outdoor
compost.
In
addition,
we
drained
the
trub
from
the
boil
kettle
and
cleaned
manually
aka
cleaned
out
of
place
(COP).
-­‐Next,
we
cleaned
all
of
the
components
of
the
Brew
Magic
System
by
utilizing
the
system’s
CIP
(clean-­‐in-­‐place)
loop.
This
was
accomplished
by
first
connecting
a
tri-­‐clamp
hose
between
the
mash
tun
inlet
and
chill
wizard
outlet,
attaching
a
second
tri-­‐clamp
hose
to
the
chill-­‐wizard
outlet,
and
placing
the
open
end
of
the
second
tri-­‐clamp
hose
into
a
slop
bucket.
Next,
we
filled
the
hot
liquor
tank
with
Pronto
cleaner
and
used
the
Sabco
pump
to
propel
cleaning
solution
through
the
system
while
periodically
venting
oxygen
in
the
chill
wizard
to
be
cleaned
as
well.
After
the
water
runs
clear
into
slop
buckets
from
both
the
hot
liquor
tank
and
mash
tun,
we
emptied
any
remaining
water
in
both
vessels
into
the
slop
buckets.
-­‐Following
cleaning,
we
rinsed
the
system
by
filling
the
mash
tun
with
cold
water
and
circulating
throughout
the
system.
Finally,
we
drained
all
vessels
after
rinsing
and
brought
the
system
piece
by
piece
back
up
to
the
2nd
floor
Gifford
lab.
6. Once
our
fermenter
had
cooled
to
16°
C,
we
took
a
gravity
reading
using
a
hydrometer
and
measured
a
gravity
of
18.25°
Plato.
We
sanitized
the
opening
of
our
fermenter
containing
42
l
cooled
wort
and
poured
1,105
ml
of
Abbey
IV
Ale
yeast
slurry
into
the
fermenter
at
1:35pm
and
closed.
We
ran
a
blow
off
hose
from
the
fermenter
into
a
bucket
of
Iodophor.
-­‐Our
instructor
Jeff
Biegert
prepared
the
yeast
slurry
based
on
his
calculations
using
two
flasks
containing
500
ml
propagated
yeast
each,
and
three
vials
of
35
ml
yeast
containing
40
billion
cells/ml
each.
The
yeast
slurry
count
for
the
propagated
flasks
was
approximately
140,000,000
cells/ml.
-­‐As
previously
mentioned,
cleaning
and
sanitation
is
vital
post
boil
therefore
we
exercised
extreme
caution
when
handling
our
cooled
wort.
-­‐We
use
a
blow
off
hose
to
allow
carbon
dioxide,
a
product
of
fermentation,
to
escape
our
fermentation
vessel.
We
placed
the
blow
off
in
sanitizer
to
avoid
contamination
and
oxygen
from
entering
the
fermenter.
-­‐Our
estimated
batch
volume
was
40
l
according
to
Beersmith
whereas
our
actual
batch
volume
in
the
fermenter
was
42
l.
This
might
explain
why
our
actual
original
gravity
of
18.25°
Plato
was
less
than
our

10. estimated
original
gravity
of
18.422
Plato
because
our
actual
batch
volume
was
less
concentrated
than
our
estimated
batch
volume.
7. After
pitching
the
yeast,
we
stored
the
fermenter
at
room
temperature
until
it
was
time
to
cold
crash.
-­‐During
storage
at
room
temperature,
the
yeast
we
pitched
were
in
an
anaerobic
environment
which
facilitated
the
metabolism
of
sugars
(primarily
maltose
and
maltotriose)
by
yeast
creating
ethanol,
carbon
dioxide,
and
various
other
flavor
components/byproducts
in
a
process
known
as
fermentation.
10/2/2014
1. We
added
three
six-­‐ounce
bags
of
each
berry
(blueberry
and
blackberry)
in
a
steep
bag.
10/6/2014
1. Jeff
decided
to
add
some
left
over
cocoa
nibs
to
the
fermenter
at
an
unknown
amount.
10/7/2014
1. We
cold
crashed
our
beer
at
this
time
in
order
to
ultimately
clarify
our
beer.
This
occurs
due
to
the
fact
that
when
cold
crashed
at
near
freezing
temperatures,
yeast
and
other
sediments
undesirable
in
the
final
product
will
group
together
(flocculate)
and
fall
to
the
bottom
of
the
vessel.
10/10/2014
1. We
ended
cold
crash
on
this
day.
New
Belgium
lab
analysis
from
10/6/14
indicated
a
back
calculated
original
gravity
(BCOG)
of
16.97°
Plato,
a
final
gravity
(FG)
of
approximately
4.25°
Plato,
High
EBC
(European
Brewing
Convention:
measure
of
color),
and
6.94%
ABV.
We
used
a
hydrometer
to
observe
a
final
gravity
4.8°
Plato.
-­‐The
lab
report
indicated
both
our
original
and
final
gravity
measurements
using
a
hydrometer
were
off
due
to
the
fact
our
actual
original
and
final
gravities
were
higher
than
those
calculated
at
New
Belgium’s
lab.
These
differences
in
measurements
can
likely
be
attributed
to
human
error,
perhaps
we
didn’t
account
for
temperature
when
measuring
original
and
final
gravity.
However,
the
alcohol-­‐by-­‐
volume
values
were
the
same.
2. We
cleaned
(using
Pronto)
and
sanitized
(using
Iodophor)
or
maturation
keg
where
we
would
be
transferring
our
green
beer,
or
non-­‐matured
fermented
beer.
In
addition,
we
purged
our
maturation
vessel
in
order
to
avoid
oxidation
of
our
beer,
which
can
cause
off
flavors
in
the
finished
product.
3. We
racked
from
our
keg-­‐style
fermenter
into
our
clean
and
sanitized
maturation
keg
using
carbon
dioxide
head
pressure
to
transfer.
Once
we
had
racked
into
our
maturation
keg
we
returned
the
green
beer
to
the
cooler
to
be
further
matured
and
stabilized.

11.
Packaging:
10/17/2014
1. Our
teaching
assistants
and
Oskar
Blues
guest
speakers
had
presumably
cleaned
and
sanitized
all
cans
and
equipment
when
we
showed
up
to
class.
In
addition,
they
had
set
up
their
Cask
Manual
Canning
System,
which
they
had
used
to
can
their
beers
when
they
were
a
smaller
brewery.
This
system
consists
of
a
can
filling
platform
and
a
seaming
platform.
With
all
of
our
equipment
cleaned
and
sanitized
we
were
ready
to
package
our
beer.
2. Next,
we
added
180g
of
corn
sugar
mixed
with
300
ml
of
boiled
distilled
water
for
the
40
l
of
beer
we
had
collected
in
the
maturation
tank.
Jeff
Biegert
calculated
this
amount
of
corn
sugar
using
Beersmith,
which
he
mentioned
considered
a
wide
variety
of
aspects
of
the
beer.
-­‐We
used
corn
sugar
for
canning
due
to
the
fact
that
it
is
a
simple
sugar
(dextrose),
which
will
be
metabolized
for
a
“mini”
fermentation
within
the
can.
This
mini
fermentation
will
contribute
an
insignificant
amount
of
ethanol
but
more
importantly
it
will
produce
carbon
dioxide,
thus
carbonating
our
beer.
-­‐We
carbonate
beer
because
carbonation
is
very
important
in
contributing
to
mouthfeel,
consistency
and
stability
of
the
foamy
head,
and
overall
flavor.
3. We
connected
our
maturation
tank
to
the
filling
platform
in
order
to
properly
dispense
our
beer
into
each
can.
4. To
can,
we
first
placed
empty
cans
on
the
filling
platform.
With
the
push
of
a
button,
the
automated
system
purged
all
oxygen
from
the
can
using
carbon
dioxide
at
approximately
15
psi.
By
purging
the
cans
of
oxygen,
the
cans
are
less
likely
to
oxidize
and
spoil
and
therefore
will
have
a
longer,
more-­‐stable
shelf
life.
After
purging
each
can,
the
filling
platform
also
automatically
fills
each
can
to
the
correct
amount
with
the
help
of
an
automatic
shut
off
sensor.
5. Once
a
can
had
been
filled,
we
placed
a
clean
and
sanitized
lid
on
the
top
of
the
can
and
placed
it
in
the
sealing
platform.
Again,
with
the
push
of
a
button,
the
sealing
platform
will
seal
the
lid
to
each
can,
eliminating
the
possibility
of
oxygen
or
any
sources
of
contamination
to
enter
the
can.
6. Finally,
while
students
simultaneously
filled
and
sealed
cans,
we
made
sure
to
label
each
can.
We
stored
a
yield
of
approximately
three
cases
of
beer
in
the
brew
lab’s
incubator
just
above
room
temperature
(a
favorable
temperature
for
residual
yeast)
and
allowed
carbonation
to
occur
via
fermentation.
This
was
done
in
order
to
be
ready
for
when
we
tasted
our
first
sample
of
finished
beer
a
week
later
on
October
24,
2014.
Sensory
Evaluation

12. After
completing
tasting
and
a
BJCP
score
sheet
of
our
B3
Cubed
Dark
Chocolate
Stout
on
11/4/2014,
my
total
score
for
our
brew
was
35/50.
Here
was
the
breakdown:
Aroma
(9/12):
-­‐The
primary
aromas
are
chocolate,
alcohol,
slight
roast,
and
dark
fruits.
The
chocolate
aromas
are
a
result
of
both
the
chocolate
malts
we
used
as
well
as
cocoa
nibs.
The
smell
of
alcohol
is
particularly
surprising
due
to
the
fact
the
New
Belgium
lab
only
tested
the
ABV
to
be
6.85%.
Nonetheless,
the
aroma
was
fairly
alcoholic
leading
one
to
think
the
fermentation
temperature
was
high
thus
creating
fusel
alcohols.
The
aroma
also
had
some
slight
roast,
which
can
be
attributed
to
the
roasted
barley
we
included.
Finally,
the
stout
had
a
pleasant
dark
fruit
and
berry
aroma
from
the
blackberries
and
blueberries
we
added
during
fermentation.
These
fruity,
estery
aromas
could’ve
also
been
a
product
of
the
Belgian
Abbey
yeast
strain
we
used.
Overall,
there
were
a
variety
of
pleasant
aromas
present
however
the
smell
of
alcohol
was
slightly
offputting.
Appearance
(1.5/3):
-­‐The
beer
had
a
nice
dark
black
color
rendering
it
opaque
as
a
result
of
the
combination
of
chocolate
and
crystal
malts
as
well
as
use
of
roasted
barley.
In
addition,
despite
the
use
of
Whirlfloc,
whirlpooling,
formation
and
separation
of
cold
break,
and
cold
crashing,
the
stout
was
so
dark
it
was
opaque.
The
beer
poured
a
large
tan
head
with
big
bubbles
that
subsided
almost
instantly.
Overall,
the
finished
beer
had
a
fair
appearance
but
could’ve
benefited
from
good
head
retention
and
lacing.
Flavor
(15/20):
-­‐Again,
the
culmination
of
malt,
cocoa
nib,
and
berry
additions
added
some
great
flavors.
There
were
nice
roast
and
chocolate
tastes
as
a
result
of
the
malts
and
cocoa
nibs
we
used.
Furthermore,
the
stout
had
a
pleasant
dark
fruit
and
berry
flavor
which
could
be
attributed
to
the
berry
additions
and
perhaps
our
Belgian
yeast
strain.
The
beer
also
finished
fairly
sweet,
likely
due
to
our
higher
than
expected
final
gravity.
Overall,
the
stout
was
fairly
balanced
between
roast,
chocolate,
and
fruit,
however,
the
alcohol
content
isn’t
well
masked
and
the
beer
tastes
slightly
alcoholic.
Mouthfeel
(3.5/5):
The
beer
is
fairly
smooth
and
medium-­‐bodied.
The
beer
is
warm
likely
due
to
fusel
alcohols
produced
during
fermentation.
The
beer
also
tastes
slightly
flat
perhaps
due
to
inadequate
priming
sugar.
Overall,
the
beer
had
decent
mouthfeel
but
was
slightly
off-­‐put
by
warmth
and
lack
of
carbonation.
Overall
Impression
(7/10)
-­‐As
evident
by
my
overall
impressions
of
aroma,
appearance,
flavor,
and
mouthfeel,
there
were
a
lot
of
enjoyable
characteristics
of
this
beer
including
malt
and
berry
aroma
and
flavor,
the
color,
and
the
smooth,
medium-­‐bodied
mouthfeel.

13. However,
the
aroma,
taste,
and
flavor
of
alcohol
in
the
beer
was
fairly
off
putting.
The
lack
of
full
carbonation
was
also
fairly
undesirable.
The
beer
could
be
improved
by
eliminating
the
alcohol
presence
in
the
aroma
and
flavor
likely
by
fermenting
at
lower
temperatures
or
balancing
ingredients
as
well
as
further
conditioning
time
or
recalculation
and
new
use
of
priming
sugar
in
order
to
fully
carbonate
the
beer.
Overall,
our
second
brew
attempt
of
a
fairly
experimental
Belgian
chocolate
stout
was
fairly
successful,
but
not
outstanding
and
could
use
improvement.
Reflection
of
Results
For
being
a
fairly
experimental
beer
and
encountering
a
few
problems
along
the
way,
our
overall
experience
brewing
the
B3
Chocolate
Stout
as
well
as
our
finished
beer
seemed
to
be
a
success.
The
first
problem
we
encountered
was
milling
some
of
the
grain
a
bit
too
finely.
However,
we
luckily
did
not
encounter
a
stuck
mash
and
therefore
this
didn’t
become
much
of
an
issue.
Although
we
may
have
avoided
some
of
the
technical
difficulties
we
had
encountered
in
our
first
brew,
we
weren’t
as
close
to
our
estimated
values
as
we
had
gotten
on
our
first
brew.
For
example,
we
ended
up
having
to
boil
for
forty-­‐five
minutes
prior
to
our
actual
sixty-­‐
minute
boil
due
to
the
fact
that
we
had
a
much
lower
gravity
than
expected
going
into
our
boil,
meaning
we
needed
to
concentrate
our
wort
to
achieve
the
correct
gravity.
Another
problem
we
encountered
was
chilling
our
wort
to
the
correct
temperature
during
knockout,
which
was
attributed
to
the
chiller
not
working
optimally.
Although
our
calculated
and
actual
alcohol-­‐by-­‐volumes
were
the
same,
our
actual
original
and
final
gravities
were
higher
than
calculated
by
New
Belgium’s
lab.
As
previously
mentioned
in
the
procedure,
this
discrepancy
was
likely
the
result
of
human
error
of
measurement.
Regardless,
we
had
a
fairly
high
final
gravity,
which
likely
occurred
due
to
an
incomplete
fermentation.
Although
we
seemingly
pitched
far
more
yeast
for
this
brew
than
our
first,
the
Odell
house
yeast
pulled
from
the
bottom
of
one
of
their
fermenters
had
already
been
propagated
for
a
massive
scale
fermentation
and
therefore
had
a
much
higher
slurry
count
than
the
Belgian
Abbey
yeast
we
had
propagated.
Despite
pitching
over
a
liter
of
yeast
into
our
wort,
it
seems
the
beer
simply
did
not
have
enough
yeast
to
consume
all
of
the
fermentable
sugar
in
our
wort
and
bring
the
final
gravity
down.
Overall,
although
we
encountered
several
problems
throughout
the
brew,
it
is
safe
to
say
it
was
ultimately
a
smooth
experience
that
went
well
and
accomplished
its
goals.
Other
than
some
minor
issues
than
we
were
able
to
easily
resolve
or
at
least
work
with,
the
brewing
experience
went
well.
We
had
no
trouble
mashing,
sparging
or
boiling,
little
to
no
trouble
with
fermentation,
maturation,
or
packaging,
and
our
finished
beer
came
out
pretty
good.
Unlike
our
last
beer,
we
didn’t
have
trouble
with
a
leaking
plate
chiller
or
fermentation
vessel.
Another
positive
aspect
of
our
brewing
experience
was
the
fact
that
our
Beersmith
estimated,
actual,
calculated,
and
New
Belgium
lab
tested
measurements
and
values
were
all
fairly
consistent
with
the
exception
of
our
high
final
gravity.
Our
estimated
and
actual
pre-­‐boil
gravity
and
volumes,
post-­‐boil
gravity
and
volumes,
and
overall
batch
volume
and
gravity
were
all
fairly
consistent
and
when
inconsistencies
arose
we
corrected
for
them
(such
as
the
low
pre-­‐boil
gravity).
There
were
some
minor
discrepancies

14. between
estimated,
calculated,
and
actual
ABV
and
IBUs
but
these
were
likely
the
result
of
minor
differences
in
gravities
and
volumes
of
each
step.
Overall,
we
yielded
fairly
consistent
results
with
some
minor
exceptions
based
on
our
Beersmith
estimations
and
actual
results
indicating
that
we
were
fairly
efficient
in
our
brewing
processes.
Based
on
the
wide
parameters
of
the
BJCP
Specialty
Beer
category,
it
was
difficult
to
compare
our
beer
directly
to
the
category.
However,
we
ultimately
produced
a
black,
opaque,
smooth,
medium-­‐bodied
ale
which
had
great
chocolate,
berry,
and
dark
fruit
flavors
and
aromas
which
seem
to
point
to
our
beer
being
a
successful
interpretation
of
a
chocolate
and
fruit
Belgian
stout.
The
only
changes
I
would
make
to
the
beer
next
time
would
be
to
adjust
the
sweet
malt
backbone
and
the
strong-­‐alcoholic
nature
of
the
beer
in
terms
of
aroma
and
flavor
which
I
believe
negatively
affects
the
balance
of
the
beer.
Also,
I
would
make
sure
the
beer
is
fully
carbonated
(although
the
beer
poured
with
a
head
it
instantly
disappeared).
In
conclusion,
we
had
a
great,
relatively
problem-­‐free
brewing
experience
brewing
the
B3
Cubed
Dark
Chocolate
Stout
in
which
we
furthered
our
already
developing
knowledge
of
fermentation
and
brewing
processes
and
ultimately
created
a
quality
final
product.