Carbonation and Storage

Caveman Kellerbier

Wood Aged Beer

Type: Partial Mash

Brewer: Hoptomology

Equipment: 7.5 Gallon Stainless Steel Pot + 5 Gallon Coleman Cooler Mash Tun

Est Original Gravity: 1.061 SG

Measured Original Gravity:

Est Final Gravity: 1.015 SG

Measured Final Gravity:

Estimated Alcohol by Vol: 6.0 %

Actual Alcohol by Vol:

Bitterness: 35.7 IBUs

Bitterness Ratio: 0.584

Est Color: 9.1 SRM

Calories: 173.9 kcal/12oz


Amt Name Type # %/IBU
3 lbs Munich Malt - 20L (20.0 SRM) Grain 1 31.3 %
6 lbs 9.6 oz Briess Pilsen Light LME (2.0 SRM) Extract 2 68.8 %
2.000 oz Hallertauer [3.80 %] - Boil 60.0 min Hop 3 35.7 IBUs
0.50 oz Irish Moss (Boil 15.0 mins) Fining 4 -
1.500 oz Hallertauer Mittelfrueh [3.00 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg SafLager West European Lager (DCL Yeast #S-23) [0.85 oz] Yeast 6 -
4.00 oz Oak Chips (Primary 21.0 days) Flavor 7 -
0.50 oz Shipping Charge (Bottling 0.0 mins) Other 8 -

Total Grains Used: 9 lbs 9.6 oz

Total Hops Used: 3.500 oz

Mash Profile

Mash Style: Single Infusion, Full Body, No Mash Out

Brewhouse Efficiency: 75.00 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 5.00 gal of water at 183.0 F 180.0 F 30 min

Sparging: Fly sparge with 1.78 gal water at 168.0 F to achieve 6.42 gal

Boil Profile

Boil Size: 6.42 gal

Boil Time: 60 min

End of Boil Volume: 5.46 gal

Estimated pre-boil gravity: 1.050 SG

Batch Size (into fermenter): 5.00 gal

Measured pre-boil Gravity:

Final Bottling Volume: 5.00 gal

Fermentation Profile

Fermentation: My Aging Profile

Primary Fermentation: 21.00 days at 54.0 F

Secondary Fermentation: 3.00 days at 68.0 F

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 1.8

Pressure/Weight: 10.42 PSI

Age Beer for: 56.00 days

Keg/Bottling Temperature: 54.0 F

Storage Temperature: 57.0 F


Taste Rating: 0.0 / 50

Taste Notes:

Other: On the day before brew day, make an “oak chip tea” as follows: Mixabout two cups of oak chips in hot but not boiling water (180 °F or 80°C), in a tightly sealable jar.
Seal the hot jar, let it cool off, and then keep it in the refrigerator overnight. Before steeping, toast theoak chips on a cookie sheet in a 250 °F (121 ºC) oven for about anhour. Use the tea at pitching time.

Racked for Diacetyl rest on Feb 21, 2011. Was very clear.About 1/4 of sediment settled out over the next 4 days.
Racked Feb 25, 2011 at 1.014 S.G. CRYTSAL CLEAR. Maltyness has mellowed out and hop flavours smoothed out.
Then mill the specialty malt coarsely and divide it equally into two muslin bags. Place these in at least two gallons of cold water and raise the temperature slowly, for about half an hour, until it reaches 170–190°F. At this point bubbles should start to pearl up in the liquid, but the pot must not boil.
Lift the bags out of the steeping liquid andrinse them with several cups of cold water. Do not squeeze them.Discard the spent grain. Turn off the heat and stir in the cannedextract. Fill the kettle and bring the wort to a boil.
Add the bittering hops, as usual, about 15 minutes into the boil. At the end of the boil, check the kettle gravity. Make adjustments, if needed, by adding water or lengthening the boil time.
Once the kettle is at the correct original gravity, add theflavor/aroma hops. Stir the wort gently with a spatula to create awhirlpool effect. Wait about half an hour to allow the trub to settle.
Then heat-exchange the wort off the trub. Reduce the wort temperature as close to a fermentation temperature of 48 °F (9 °C) as your setup allows.
Strain the oak chips off the liquid and add this cool, sterile “tea” to the fermenter. Then pitch the yeast, aerate and place the brew in a cool place.
Let it ferment to completion (in perhaps three weeks).Rack the brew into a clean carboy and let it warm up to room temperature for a two-day diacetyl rest. Rack the brew again, but do not prime it.
Let it mature unpressurized for about two months at a typical cellar temperature of about 50–55 °F (10–13 °C). Do not rack again. - A little about life, a lot about beer.