Sunday, April 21, 2019

Batch 222 Leeser

Prepping to brew a Leeser tomorrow. Started my yeast today, it's a little different than usual, but should still be great.

Starter:

2 qts RO water
1 cup DME
1 Wyeast 2278 Czech Pils
1 Wyeast 2206 Bavarian Lager

I meant to buy Bohemian Lager, but the home brew store was out. I actually like the specs on these yeasts better than the Bohemian lager:

Bavarian Lager (2206):
Flocculation: medium - high
Attenuation: 73 - 77
Temp range: 46 - 58F

Czech Pils (2278):
Flocculation: medium - high
Attenuation: 70 - 74
Temp range: 50 - 58F

I'll be fermenting this at 55F. Compared to Bohemian Lager (2124), which I what I've been using:

Flocculation: low - medium
Attenuation: 73 - 77
Temp range: 45 - 68F

I assume these new yeasts will make a slightly clearer beer.

10 gallon batch

21.5 lb Pilsner malt
1.5 lb white wheat

Mash at 148F. Collect 12 gallons.

1.5 oz Magnum, 60 min
2 tsp Irish Moss, 15 min
3.0 oz Saaz, 5 min

90 minute boil.

Yeast as above.

OG: 1.055
FG: 1.014
ABV: 5.6%
IBU: 33.8
SRM: 4.0

Friday, April 12, 2019

Batch 221 Mosaic IPA

I still have quite a few Mosaic hops from last fall, so I'm doing a single hop batch.

10 gallons

2-row, 25 lb
Biscuit malt, 1.5 lb
White wheat, 1.5 lb
Chocolate malt, 2 oz

Adjusted pH to 5.2, mashed at 154F for 1 hour, recirc for 10 minutes each batch. Collected 13 gallons in the boil kettle, plus 1 extra gallon for cider.

Mosaic, 2 oz, FWH
Mosaic, 2.5 oz, 60 minutes
Irish Moss, 2 tbs, 15 minutes
Mosaic, 4 oz, 5 minutes

90 minute boil

Wyeast 1272 from batch 219. Did a 1 qt starter, which blew out of my 1 gallon starter container.

OG: 1.061, 1.062 actual
FG: 1.016
ABV: 6.2%
SRM: 7.9
IBU: 82.4

Easy brew day, no problems with the pump, hit the mash temp dead on the first time, volumes all look good. Cleaned the plate chiller with PWB (oxyclean and TSP 50/50 mix), still some crud coming out even though I cleaned the crap out of it last week.

Recipe and doodles
Yeast from batch 220, it's a little pink because of the guava, the colors looked really nice. This is the container I use to make starters in.

Friday, March 29, 2019

Batch 220, Guava IPA

Update, 6 May 2019:

OMG! This is it! This is the best version of this recipe so far! The guava is present, but subtle, the hops are prominent, but not overwhelming. Yeah, this is the one.

And back to your regularly scheduled programming...


Yet another variation on the guava IPA.

10 gallon batch

20 lb 2-row
2.5 lb white wheat
2.2 lb (1 kg) guava paste, added at end of primary fermentation

Mashed at 154F. I missed the initial mash temp due to cold equipment, so I turned on the flame under my mash tun and got it up to 154F, stirring constantly. Unfortunately, unknown to me at the time, I'd knocked the SS braid off of the internal plumbing, so when it came time to recirculate, nothing happened. I scooped most of the mash out into buckets, got the plumbing cleared of grain and got the braid reattached. Kind of a pain, but not a big deal. Adjusted pH to 5.2. 60 minute mash, 10 minute recirc, and again on the sparge batch.

1.75 oz Citra, FWH
2 oz Magnum, 60 min
3 oz Citra, 5 min

90 minute boil

Pitched about 1.5 quarts Wyeast 1272 from Batch 219.

Stats:
OG: 1.058
FG: 1.015
ABV: 5.8%
IBU: 82
SRM: 9.7

In previous batches of this, I've added the guava at the end of the boil. This time, I'm going to add it towards the end of primary fermentation, which I hope will help improve the guava flavors. I have some notes about a side-by-side comparison with Short's Freedom of '78 guava IPA that I did a while back, one suggests adding the guava later, so I'm giving that a try. I'm not sure I like the canned guava concentrate, so I didn't use any in this batch.

Here's a picture of a nifty antique colander that I'm using to distribute the wort more evenly during recirculation:


And here's what the grain bed looks like afterwards:


Looks nice, no channeling at all.





















Thursday, March 21, 2019

Batch 219, Panama Red

We've been gone since last October, just got back to the world 2 days ago, so of course I had to brew some Panama Red. Unfortunately, my prior planning was a bit off -- I thought I had enough 2-row, but I was short a few pounds...

10 gallon batch

17 lb 2-row
To make up for the 3.25 lbs I'm missing:
2.5 lb pilsner
.75 lb british brown
And the usual:
1.25 lb Crystal 60 (short 1/4 lb, but I think the brown will compensate)
.25 lb chocolate malt

Mashed at 150F, which is lower than usual, so this might come out a bit drier that I'd like, but oh well.

2 oz Mt Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 tsp Irish Moss, 15 min
2 oz Mt Hood, 5 min
2 oz Cascade, 5 min

Wyeast 1272 from last August, did a 2 qt starter that looked really good.

OG: 1.061, 1,058 actual
FG: 1.015
SRM: 13
ABV: 5.9