General Update...

Well, haven't posted on here in a while so I figured it was time to post a few updates.

Since the previous year, Dave and I have been busy with real life and such.  Funny how that sort of thing can pop up and ruin your day, eh?

After a fun couple weeks brewing before the Christmas party, we managed to brew a couple of rather tasty beers.  The Barleywine turned out pretty well, though I'd like to have seen it a bit better attenuated.  Pale Ale was a bit new, but oh well...

So what's upcoming in the near future?  Well, we now have a year to plan for 25+ gallons of beer for our good friend Daniel Alexander's wedding.  He has been gracious enough to ask us to brew a few beers for his special day, so we are looking to impress.  Planned beers: Bourbon Rye Red, Blackberry Tripel, and an Irish Breakfast Stout.  This should be a fun one to pour at and enjoy!

Other news?

We now have a Facebook Page up and running...  And a Google + page as well...  Please Like/Add as you see fit!

New kettle is up and running, though it still needs a bit of tweaking.  Also got a new burner, but we have to get that mounted properly on the stand.  That may take a bit of work.  Hopback is also in, though haven't fiddled with the hoses for that yet either.

Feel free to hit me up with thoughts on this Belgian IPA recipe I have been playing with...

Besides that, stay tuned!

Alexander/Phelps Wedding Lineup

This is the lineup of beers for the wedding of our good friends Stephanie Phelps and Daniel Alexander.

From the Groom:

Barney Phelps' Bourbon Red - An Imperial Red brewed with Zeus and Citra hops.  To make things interesting we did two versions: one with Weller's 107, and one with Wild Turkey Rye.  9.01% abv base - 10.45% Wellers, 10.33% Rye.

From the Bride:

Black Bertha - A Belgian Tripel hopped with Amarillo and Saaz hops.  Fermented with fresh blackberries. 9.6% abv

From the Brewers:

Bricfeasta Beoir (pronounced brick-fas-thah byorr) - An Imperial Stout brewed with coffee, chocolate, and oatmeal.  Classic Kent Goldings and Fuggles hops are used for bittering.  Finished with Power's Irish Whiskey. 11.12% abv

Bear in mind these are strong beers.  The final abv may change based on differences between production and prediction via recipe program.  Please drink responsibly.

Barney Phelps' Bourbon Red

{Barney Phelps Bourbon Red} Bourbon Red Rye

Imperial or Double Red Ale

Type: All Grain	Date: 10/21/2012
Batch Size (fermenter): 11.00 gal	Brewer: R&D Brewing
Boil Size: 14.91 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 12.22 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.08 gal	Est Mash Efficiency 80.1 %
Fermentation: Red Rye Ferm Schedule	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 15.36 gal Knoxville, TN (KUB) Water 1 - 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 25 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 70.4 % 4 lbs Rye Malt (4.7 SRM) Grain 4 11.3 % 3 lbs Melanoidin (Weyermann) (30.0 SRM) Grain 5 8.5 % 2 lbs Caramunich Malt (56.0 SRM) Grain 6 5.6 % 1 lbs White Wheat Malt (2.4 SRM) Grain 7 2.8 % 8.0 oz Special B (Dingemans) (147.5 SRM) Grain 8 1.4 % 2.00 oz Zeus [14.00 %] - First Wort 90.0 min Hop 9 45.4 IBUs 2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 4.40 g Wyeast Yeast Nutrient (Boil 15.0 mins) Other 11 - 3.00 oz Citra [12.00 %] - Boil 10.0 min Hop 12 18.0 IBUs 2.00 Items Servomyces (Boil 10.0 mins) Other 13 - 2.0 pkg American Ale Yeast Blend (White Labs #WLP060) [50.28 ml] Yeast 14 - 2.00 g Fermaid (Primary 3.0 days) Other 15 - 2.00 Items Oxygen (Primary 0.0 mins) Other 16 - 1500.00 ml Bourbon (Bottling 0.0 mins) Other 17 -
Beer Profile
Est Original Gravity: 1.086 SG	Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 9.1 %	Actual Alcohol by Vol: 9.2 %
Bitterness: 63.4 IBUs	Calories: 296.6 kcal/12oz
Est Color: 15.2 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge	Total Grain Weight: 35 lbs 8.0 oz
Sparge Water: 7.63 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 49.35 qt of water at 161.4 F 151.0 F 90 min
Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 3.81gal, 3.81gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 60.00 days
Fermentation: Red Rye Ferm Schedule	Storage Temperature: 40.0 F
Notes
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