Dave's Dreaded American Ale
All-Grain Brew
Brew Date - 8/15/98
Secondary 8/21/98
Bottled 9/15/98
Dave's Dreaded American Ale

Beer Cam
8/21/98 7:30PM

 Dave's Dreaded Homebrewery is at it for a third all-grain brew.  This was the first 10 gallon batch of American Ale using the new "The Big D" all-grain brewing system. Tony Stone of "Liquid Stone Homebrewery" joined in the fun.  We each took 6 gallons of wort and added two differerent yeast.

Wyeast 1338 European - Tony Stone

Wyeast 1028 London - Dave Dixon

We will see what the differences will be.

  Credits -

  • Dave Dixon - Brewmasterr
  • Tony Stone - Brewmaster

Updated 8/21/98 7:30PM -
Dave's Dreaded American Ale is transfured by both Dave and Tony!
Log closed

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded American Ale"

 

Images from the Dave's Dreaded American Ale
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Dave's Dreaded American Ale Log -

OG: Hydrometer reading is 1.046
FG: Hydrometer reading is 1st -  2nd -  3rd -
Alcohol
Content		  
1. Date -  8/15/98
2. 8:06AM - Heat 4.5 gallons of strike water in the mash tun tank to 176°.
3. 8:25AM - Stir in grain
  • 14 pounds American Two-Row (the "American" style, remember!)
  • 2 pounds Caravienne (substitute light crystal malt, etc.)

16 pounds Total Grain

4 8:26:AM - Begin Mash and stabilize temperature at 153°  for  90-120 minutes (until starch is converted).
5. 10:00AM - Use the iodine test to check and see if all the starches have been converted to sugar.  This test was successful the iodine did not turn black. Start the mash out process
6. 10:00AM - Mash out with 2.5 gallons of boiling water to stop all conversion.  Also heat 14 gallons of water in the hot liqueur tank for sparging at 170°.
7. 10:00AM - Sparge with 14 gallons of water at 170°.  This was done slowly to rinse the sugars out of the grain bed.  This process need to be done slow to insure you do not get a stuck mash.  Our sweat wort turned about 14 gallons with an original gravity of 1.044.  Stopped sparging when sweat wort original gravity was just below 1.010.  Completed Starge at  11:45AM.
8. Hop Schedule -
  • 2 oz. EKG (4.0%) 60 minutes
  • 1/2 oz EKG (4.3% 60 minutes
  • 1 oz. EKG (4.0%) 30 minutes
  • 1/4 oz EKG (4.3%) 30 minutes
  • 1 oz. EKG (4.0) 5 minutes
  • 1/4 oz EKG (4.3%) 5 minutes
9. 60 minute boil Schedule
10:20PM - Start heating the boil kettle and add bittering hops and 2 lbs of light brown sugar. 
10. 10:40APM - Achieved boil and followed Hop Schedule as above.
11. 11:55AM - Add 4tsp. of Irish Moss
12. 12:10PM - Flame Out.
13. 2:43PM - Start cooling off process using modified flow wort chiller and 80 lbs of ice.   Temp of wort is at 205° and temp of wort going into bucket is at 68°.
14. 3:13PM - First 5 gallonsCooled wort down to 68°.
  3:43PM - Second 5 gallonsCooled wort down to 68°.
15. 3:50PM - Pitched liquid London Ale Wyeast 1028 - Dave Dixon/ European Ale Wyeast 1338 - Tony Stone.
16. 4:00PM - Close Primary and place on living room floor where temp is at 75°.
17. Date - 8/21/98
18. 7:30PM - Placed the beer into the secondary.
19. bottled and closed
20.  
   
   
   
   

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