4. Equipment:
A.
Equinox
Brewing
System,
Premier
Stainless
Systems
CPBH
Brew
System:
-‐Hot
Liquor
Tank/
Mash
Tun
-‐Brew
Kettle
-‐In
Line
Heat
Exchanger
-‐Cylindroconical
Fermentation
Vessel
B.
50-‐gallon
grain
drums
C.
Grain
rake
D.
Hoses
E.
Food
grade
tri-‐clamp
hoses
F.
Oxygen
stone
G.
Mash
paddle
H.
Hot
gloves
I.
Tool
bucket
J.
Peroxyacetic
acid
sanitizer
K.
Clean
rags
L.
Box
of
extra
tri-‐clamps
and
gaskets
M.
pH
meter
N.
Hydrometer
O.
Deionized
water
bottle
P.
Hose
sprayer
nozzle
Q.
PBW
cleaning
solution
R.
Serving
vessel
S.
Corny
Keg
T.
Biofine
U.
Hopback
V.
Grain
Mill
W.
Digital
Scale
Procedure
Pre-‐Boil:
10/11/2014
1. We
arrived
at
Equinox
with
all
of
our
ingredients
provided.
Our
base
malt
was
held
in
a
silo
outdoors,
which
was
transported
by
a
flex
agar
to
the
grain
mill
to
crush
all
grains
into
grist,
leaving
the
husk
still
intact.
After
milling,
the
grain
is
then
carried
by
another
flex
agar
to
the
mash
tun.
In
addition,
we
also
added
our
specialty
malts
directly
to
the
grain
mill
to
be
properly
crushed
and
transported
to
the
mash
tun
via
a
flex
agar.
-‐
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.
5. Chocolate
malt
was
also
used
in
order
to
provide
a
small
amount
of
fermentable
sugar,
contribute
chocolate
and
nutty
flavors,
and
lend
a
darker
color.
Finally,
we
used
Caramel/Crystal
malt
(60L)
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
whole
cone
Amarillo
hops
for
bittering
and
aroma
due
to
the
fact
they
have
a
high
alpha-‐acid
content
as
well
as
contribute
citrus,
floral,
and
grapefruit
aromas
and
flavors.
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.
-‐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.
10/11/2014
1. Collin
and
Jerod
cleaned
all
Equinox
brewing
system
equipment
(using
Clean-‐In-‐Place
technology)
and
materials
thoroughly
using
PBW
(2
oz.
per
gallon
of
hot
water)
and
rinsed
with
hot
water
prior
to
our
arrival.
-‐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. Collin
and
Jerod
also
sanitized
all
equipment
(using
Sanitize-‐In-‐Place
technology)
and
materials
thoroughly
using
peroxyacetic
acid
(6oz
per
10
gallons
of
water)
and
cold
water
prior
to
our
arrival.
-‐Peroxyacetic
acid
is
an
acid
sanitizer
containing
surface-‐active
agents
that
disrupt
microbial
surfaces
and
also
volatizes.
3. We
started
by
heating
the
filled
hot
liquor
tank
for
our
sparge
volume
of
6
barrels
and
also
4.5
barrels
of
strike
water
to
be
added
to
the
mash
tun.
In
addition,
we
began
heating
water
in
the
kettle
to
be
used
in
sterilizing
the
plate
chiller.
4. Once
the
hot
liquor
tank
water
reached
172°F,
we
added
4.5
barrels
of
strike
water
to
our
mash
tun
already
containing
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
utilized
an
infusion
mash
consisting
of
an
insulated
mash
tun
and
stainless
steel
false
bottom
acting
as
a
lauter
tun
allowing
for
effective
6. separation
of
wort
from
grain
that
is
unstirred
and
facilitates
starch
conversion
at
a
single
temperature.
-‐The
mash-‐in
began
at
9:10am
and
was
considered
fully
mashed-‐in
at
9:30am.
The
strike
water
brought
the
mash
to
151°F
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
did
not
take
a
pH
reading
during
the
mash,
however
a
mash
typically
regulates
its
own
pH
for
amylase
to
effectively
function.
-‐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
given
our
lack
of
pH
measurement.
5.
We
started
our
vorlauf
at
10:15am
and
allowed
for
fifteen
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.
7.
After
clarifying
our
wort,
we
began
our
runoff
into
the
boil
kettle
at
10:30am.
During
runoff,
we
added
2
lbs
of
first
wort
Amarillo
whole
flower
hops
to
the
boil
kettle
in
order
to
be
boiled
the
full
75
minutes
as
well
as
potentially
impart
some
hop
flavor
to
our
wort
prior
to
boiling.
At
10:34am
we
began
sparging
using
6
barrels
of
water
at
172°F.
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
7. temperature
that
wasn’t
too
hot,
avoided
over
sparging,
and
avoided
sparging
above
a
pH
of
5.8.
8.
We
finished
sparging
sometime
during
our
lunch
break
and
ended
our
runoff
into
the
boil
kettle
at
12:15pm.
Our
pre-‐boil
volume
was
roughly
10.5
barrels
or
320
gallons.
-‐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.
However,
it
is
important
to
note
that
refractometers
are
fairly
inaccurate
when
measuring
alcohol
and
typically
shouldn’t
be
used
for
beer.
Therefore,
we
chose
not
to
use
a
refractometer
to
obtain
a
rough
estimate
of
numerous
gravity
measurements.
The
Boil:
10/11/2014
(Same
day)
1. We
began
our
boil
time
at
12:15
pm
after
achieving
a
rolling
boil.
At
this
time,
the
whole
flower
Amarillo
hops
that
we
had
added
for
a
first
wort
addition
began
to
isomerize.
-‐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. At
12:35,
we
utilized
Sanitize-‐In-‐Place
systems
to
sanitize
our
fermentation
vessel
that
had
already
been
cleaned
in
place
the
previous
day.
After
fully
sanitizing
the
fermentation
vessel,
we
back-‐flushed
the
sanitizer
and
pushed
it
through
our
heat
exchanger
in
order
to
fully
sanitize
the
piece
of
equipment.
8.
-‐Due
to
the
fact
that
the
wort
will
be
passing
through
the
heat
exchanger
and
into
the
fermentation
vessel
following
boiling,
it
is
imperative
that
these
pieces
of
equipment
are
completely
clean
and
sanitized
so
as
to
avoid
microbial
contamination
of
our
beer.
3. At
12:55
pm,
we
transferred
27
gallons
of
house
propagated,
American
ale
yeast
from
the
mini
cylindroconical
vessel
to
the
primary
fermentation
vessel
using
pressure
from
carbon
dioxide.
-‐Collin
and
Jerod
were
confident
that
the
heat
exchanger
would
function
properly
and
cooled
wort
could
be
added
directly
to
the
yeast-‐filled
fermenter.
-‐Collin
and
Jerod
estimated
a
yeast
slurry
count
of
200*106
mill/ml
and
a
pitch
rate
of
12*106
cells/ml
leading
them
to
calculate
a
volume
of
27
gallons
of
yeast
to
be
pitched.
4. At
1:10pm,
we
added
2
lbs
of
Amarillo
whole
flower
hops
to
our
kettle,
which
had
twenty
minutes
of
boiling
remaining.
Amarillo
hops
are
known
to
impart
citrus,
floral,
and
grapefruit
aromas
and
flavors
in
the
finished
beer.
5. At
1:15
pm,
we
added
another
2
lbs
of
Amarillo
whole
flower
hops
for
the
same
purpose.
6. At
1:20
pm,
we
added
another
2
lbs
of
Amarillo
whole
flower
hops
for
the
same
purpose.
In
addition,
we
added
1
pack
of
Servomyces
yeast
to
nourish
the
yeast
throughout
the
stages
of
fermentation.
Finally,
we
added
30
tablets
of
Whirlfloc
in
order
to
help
clarify
the
wort
by
precipitating
proteins
and
beta
glucans
that
contribute
haze
in
the
final
product.
7. At
1:25
pm,
we
added
another
2
lbs
of
Amarillo
whole
flower
hops
for
the
same
purpose.
8. At
1:30pm
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.
At
this
time,
we
also
made
one
last
2
lb
Amarillo
whole
flower
hop
addition
for
strictly
aroma
and
flavoring
purposes
using
the
hopback
equipment,
at
that
point
hop
alpha-‐acids
were
not
being
isomerized.
The
hopback
attached
to
the
boil
kettle
and
then
to
the
heat
exchanger
in
order
to
not
only
provide
aroma
and
flavor,
but
also
filter
out
any
whole
cone
hops
or
trub.
(At
some
point
during
the
boil,
we
opened
up
the
mash
tun
and
raked
all
spent
grain
into
drums
to
be
reused
by
a
local
farmer)
Post
Boil:
10/11/2014
(Same
day)
9. 1. After
turning
the
kettle
burner
off
at
1:30pm,
we
simultaneously
initiated
the
whirlpool
and
prepared
the
heat
exchanger
for
knockout
at
1:35pm.
To
initiate
the
whirlpool,
we
used
a
clean
and
sanitized
paddle
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
heat
exchanger
to
both
the
hopback
(attached
to
the
boil
kettler)
and
fermenter
using
tri-‐clamps.
We
did
not
need
to
use
an
oxygen
tank
due
to
the
fact
the
heat
exchanger
already
contained
an
oxygen
stone.
In
addition,
we
measured
the
post-‐boil
volume
to
be
10
barrels
as
estimated
by
Jerod.
3. After
connecting
a
clean
and
sanitized
tri-‐clamp
hose
from
the
kettle
to
the
hopback,
a
clean
and
sanitized
tri-‐clamp
hose
to
the
heat
exchanger
and
a
clean,
and
sanitized
tri-‐clamp
hose
from
the
heat
exchanger
to
the
fermenter,
we
turned
on
the
water
supply
facilitating
cooling
of
the
wort
as
it
passed
through
the
chiller
into
the
fermenter.
In
addition,
the
provided
oxygen
stone
in
the
heat
exchanger
was
used
to
facilitate
a
steady
bubbling
and
aeration
of
the
wort.
We
began
knockout
at
1:45pm
by
opening
the
kettle
and
allowing
the
wort
to
pass
through
the
chiller
system
and
into
the
fermenter.
This
process
occurred
at
a
temperature
of
72°F.
-‐Cooling
the
wort
to
approximately
65-‐70°
F
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
in
which
the
yeast
aren’t
over-‐stressed.
4. At
2:25pm,
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
fermenter
after
cooling
was
about
68°F
and
therefore
a
favorable
fermentation
temperature.
5. As
part
of
the
class
handled
transferring
between
fermenters,
we
also
began
cleaning
Equinox’s
brewing
system
and
its
components.
-‐To
clean
the
brew
system,
we
first
emptied
the
mash
tun
(as
previously
mentioned)
as
well
as
we
cleaned
drained
the
trub
and
leftover
hops
from
the
boil
kettle.
Collin
and
Jerod
handled
CIP
of
the
brewing
system
the
next
day.
10. 6. While
we
were
knocking
out,
we
took
a
gravity
reading
using
a
hydrometer
and
measured
a
gravity
of
14.8°
Plato.
Although
we
pitched
the
yeast
into
the
empty
fermenter
at
12:55
pm,
wort
didn’t
enter
the
fermenter
until
1:45
pm.
-‐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
8.5
barrels
according
to
Collin
and
Jerod’s
estimations
whereas
our
actual
batch
volume
in
the
fermenter
was
10
barrels.
In
addition,
our
actual
original
gravity
was
14.8°
Plato,
which
was
much
higher
than
our
estimated
original
gravity
of
1.055
or
roughly
13.5°
Plato.
It
seems
these
discrepancies
likely
occurred
due
to
somewhat
inaccurate
estimations
of
volumes
throughout
brewing
as
well
as
neglect
of
measuring
gravity
throughout
the
process
and
responding
accordingly.
7. After
finishing
knockout
into
the
cylindroconical
fermenter
already
containing
yeast,
the
fermenter
remained
at
nearly
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.
10/23/2014
1.
At
this
time,
we
allowed
for
a
diacetyl
rest
at
68°F.
Diacetyl
is
a
natural
by
product
of
fermentation
known
for
imparting
buttery
or
butterscotch
flavors
in
the
final
product.
By
allowing
the
fermented
beer
to
rest
at
this
temperature,
we
removed
diacetyl,
a
common
off
flavor
in
finished
beers.
10/26/2014
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.
Our
fermentation
occurred
at
68°
F
and
we
cold
crashed
at
38°
F.
10/27/2014
1. At
this
time,
we
added
finings
to
our
beer
which
had
measured
out
to
a
final
gravity
of
2.6°P.
In
order
to
add
finings
to
our
beer,
we
first
purged
our
fining
brink,
a
small
corny
keg,
in
order
to
make
sure
we
weren’t
adding
oxygen
to
our
beer,
which
can
cause
off
flavors.
2. Next,
we
added
350
ml
of
Biofine
fining
brink
to
our
cylindroconical
and
11.
Packaging:
10/17/2014
1. We
ended
cold
crash
on
this
day.
To
prepare
for
racking
off
into
our
serving
vessel
we
utilized
a
CIP
loop
to
first
clean
the
vessel
using
10
gallons
of
90-‐100°
F
water
and
20
oz.
of
acid
cleaner.
2. Next,
we
utilized
a
SIP
loop
to
sanitize
the
vessel
using
10
gallons
of
cold
water
and
6
oz.
of
peroxyacetic
acid.
3. Next,
we
purged
our
serving
vessel
of
all
oxygen
using
carbon
dioxide
to
avoid
oxidation
and
off-‐flavors
in
our
final
product.
4. We
rotated
the
racking
arm
to
the
yeast
bed
using
a
sight
glass.
This
ensured
that
we
removed
all
beer
from
our
fermenter.
5. We
then
racked
our
beer
from
our
fermenter
into
our
serving
vessel.
We
used
2.35-‐2.4
volumes
carbon
dioxide,
which
took
roughly
two-‐four
hours
to
fully
carbonate.
The
finished
beer
was
ready
to
enjoy
on
Halloween
two
days
later
based
on
Equinox’s
Friday
rotating
tap
schedule.
Sensory
Evaluation
After
completing
tasting
and
a
BJCP
score
sheet
of
our
Fallout
American
Brown
Ale
on
11/12/2014,
my
total
score
for
our
brew
was
41/50.
Here
was
the
breakdown:
Aroma
(9/12):
-‐The
primary
aromas
are
coffee,
chocolate,
melon
and
fruity
hop
aromas
and
roast.
The
beer
had
a
good
balance
between
malt
aromas
including
toast,
chocolate,
and
caramel
and
Amarillo
fruity
hop
aromas.
There
were
slight
coffee
aromas
as
well
which
were
harder
to
attribute
to
a
particular
grain
for
our
bill,
perhaps
roasted
barley
contributed
this
aroma.
Although
this
initial
aroma
was
complex
and
enticing,
given
some
time
I
picked
up
hints
of
cooked
corn
indicating
some
dimethyl
sulfide,
which
was
somewhat
off-‐putting.
Dimethyl
sulfide
is
a
compound
present
in
grains
that
volatizes
during
boiling.
Therefore,
it
is
interesting
these
aromas
occurred
when
we
boiled
allowing
DMS
to
escape
our
kettle.
Overall,
the
initial
aroma
was
balanced
and
enjoyable,
however,
later
aromas
of
DMS
subtracted
from
the
appeal
of
the
aroma
of
this
beer.
Appearance
(3/3):
-‐The
beer
had
a
nice
dark
brown
color,
which
was
nearly
opaque.
This
could
be
attributed
to
the
host
of
dark
malts
we
used
including
chocolate
and
roasted
barley.
In
addition
it
had
a
thin,
creamy
and
lasting
head
with
decent
lacing.
This
great
head
retention
can
be
contributed
to
proteins
and
isohumulones
from
hops
in
the
beer,
which
is
logical
based
on
our
use
of
high
protein
malt
such
as
crystal
and
the
abundance
of
high
alpha-‐acid
hops
we
used
as
well.
Overall,
the
beer
had
a
great
appearance.
12.
Flavor
(16.5/20):
-‐Again,
the
culmination
of
malt
and
hops
added
some
great
flavors.
There
were
nice
caramel,
roast,
slight
chocolate,
and
toasty
tastes
as
a
result
of
the
malts
we
used,
which
worked
together
to
create
a
well-‐balanced
malt
backbone.
Unlike
the
aroma,
the
coffee
flavor
of
this
beer
was
very
minor.
Furthermore,
the
beer
had
a
pronounced
fruity,
citrusy
hop
character
that
could
be
attributed
to
both
our
use
of
Amarillo
hops
as
well
as
American
ale
yeast.
Overall,
the
brown
was
well
balanced
between
malty
roast,
chocolate,
and
caramel
flavors
and
fruity
hop
character.
Mouthfeel
(4/5):
The
beer
is
fairly
creamy
and
medium-‐bodied.
The
beer
is
slightly
warm
likely
due
to
its
higher
than
expected
alcohol
content,
yet
is
still
balanced.
The
beer
is
properly
carbonated.
Overall,
the
beer
had
a
pleasant
mouthfeel.
Overall
Impression
(8.5/10)
-‐This
beer
fit
the
BJCP
guidelines
very
well
in
terms
of
aroma,
appearance,
flavor,
and
mouthfeel.
However,
the
aroma
and
flavors
are
a
bit
fruitier
than
the
guidelines
suggest
but
are
by
no
means
out
of
balance.
All
aspects
of
this
beer
were
enjoyable
with
the
exception
of
the
later
aromas
of
DMS
volatizing
from
the
beer.
Overall,
the
beer
was
very
successful
based
on
its
balance
and
enjoyable
characteristics.
Reflection
of
Results
Our
experience
brewing
the
Fallout
Brown
Ale
went
very
smoothly
and
ultimately
yielded
a
successful
product.
Throughout
our
brew
day
and
other
procedures
we
encountered
few
problems
if
any.
Our
milling,
mashing,
lautering,
sparging,
boiling,
and
knockout
all
occurred
successfully
without
any
hiccups
or
deviations
from
our
targets
and
standard
protocol.
Similarly,
we
also
didn’t
encounter
any
trouble
with
our
diacetyel
rest,
cold
crashing,
fining,
racking,
or
packaging
of
our
beer.
I’d
have
to
say
our
only
slight
issues
with
this
brew
were
due
to
lack
of
measurement
of
certain
values
throughout
the
process
such
as
mash
pH
and
gravities
of
the
wort
throughout
the
process
as
well
as
our
rough
estimations
of
volumes
throughout
the
process.
Collin
and
Jerod
had
estimated
our
beer
to
be
5.3%
ABV
and
a
batch
size
of
8.5
barrels.
However,
our
beer
actually
turned
out
to
be
6.3%
ABV
and
a
batch
yield
of
8.3
barrels.
Had
we
more
closely
monitored
our
pre-‐boil
gravity
and
made
closer
volume
estimations,
we
could’ve
come
closer
to
our
target,
however,
it
seems
difficult
working
with
such
large
amounts
of
water
to
make
completely
accurate
volume
estimations
and
we
ultimately
yielded
a
balanced,
delicious
beer
so
it
wasn’t
too
much
of
an
issue!
Furthermore,
Collin
mentioned
that
as
a
pub
Equinox
has
more
leniency
to
not
be
completely
exact
with
target
values
due
to
the
fact
they
engage
in
little
distribution.
While
they
aim
for
consistency
with
their
beer,
especially
signature
brands
such
as
Orion
Red
or
Eclipse
Brown,
a
one-‐off
beer
such
as
Fallout
Brown
doesn’t
have
to
be
exact,
and
still
yielded
an
excellent
product.
13. As
previously
mentioned,
we
fit
the
BJCP
American
Brown
Ale
style
well
with
the
dark
brown,
creamy,
medium-‐bodied
ale
which
had
a
great
roasty,
toasty,
chocolate,
coffee,
and
caramel
backbone
offering
great
aromas
and
flavors
balanced
with
a
citrus
and
melon
hop
character.
The
only
major
way
this
beer
could
have
benefited
would
be
the
lack
of
dimethyl
sulfide
aromas
that
were
perceived
after
letting
the
beer
sit
for
some
time.
Otherwise,
the
beer
was
incredibly
enjoyable
in
terms
of
aroma,
appearance,
flavor,
and
mouthfeel.
In
conclusion,
we
had
a
very
smooth,
enlightening,
and
enjoyable
experience
brewing
at
Equinox
Brewing
Co.
in
which
we
further
our
already
developing
knowledge
of
fermentation
and
brewing
processes
by
brewing
on
a
production-‐sized
brewing
system
and
ultimately
created
a
quality
final
product.
