Saturday, June 28, 2014

Batch 156, Leeser

A repeat of Batch 146, I think this is the final recipe for a decent Bohemian style lager. I wouldn't call this a pilsner, mostly because the water is off and I didn't use an RO source, but this beer continues to get rave reviews from the Coors Light crowd.

Copied from last time, same double decoction mash process as last time:

Style Bohemian Pilsener Date Sat June 28, 2014
Boil Time 90.000 min Efficiency 70
Boil Volume 12.588 gal Preboil Gravity 1.052
Final Volume 10.088 gal Starting Gravity 1.054
IBU 37.9 Final Gravity 1.014
ABV 5.3% Estimated calories(per 12 oz) 179



Total grain: 23.000 lb
Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) Ger Grain 20.000 lb Yes No 81% 2.0 srm
Cara-Pils/Dextrine Grain 1.000 lb Yes No 72% 2.0 srm
Munich Malt - 10L Grain 1.000 lb Yes No 77% 10.0 srm
Vienna Malt Grain 1.000 lb Yes No 78% 4.0 srm


Name Alpha Amount Use Time Form IBU
Magnum 13.5% 1.500 oz First Wort 90.000 min Leaf 31.9
Saaz (USA) 3.8% 6.000 oz Boil 5.000 min Leaf 6.0


Name Type Use Amount Time
Irish Moss Fining Boil 1.000 tsp 15.000 min


Name Type Form Amount Stage
Wyeast 2124 - Bohemian Lager Lager Liquid 0.528 cup Primary

Ferment 12 days at 50F
Raise to 65F, hold for 1 day
Rack to kegs Lager 40 days at 34F
Without moving lager kegs, rack to new kegs
Prime with 2.25 oz table sugar per keg
Ready to drink in 14 days 

I made a small change in the hops in that I didn't have quite enough Saaz on hand, so I did 4.25 oz Saaz and 1.75 oz Mt. Hood.

July 13, fermentation is about done, bumped the fermentation temp to 66F, will hold there until Tuesday, then rack to kegs.

Saturday, June 7, 2014

Batch 155, Old Ale

This is an Old Ale we're brewing for a club barrel project. We'll let this age in a Port barrel until around mid-November. The barrel smells awesome, I think it will complement the Old Ale quite well.

I'm proposing this beer be called "Ol' Dale".

OG: 1.070, 1.068 actual
FE 1.019
IBU: 33
SRM: 18

10 gallon batch

26 lb 2-row
4 lb Munich
1.5 lb Special B
12 oz Crystal 120

Single infusion mash at 154F.

5 oz Willamette, 90 minutes
3 oz Willamette, 5 minutes

90 minute boil.

Wyeast London Ale III yeast.

Pretty simple, straightforward recipe, all went well, hit the numbers nicely.

Put one keg on tap for a day or two and had a couple of glasses, this is a pretty good beer. Took it off the tap since I might need to put all 10 gallons into the barrel.