Wednesday, July 10, 2019

Batch 226, Mosaic IPA

I still have a lot of Mosaic hops that were given to me 2 years ago. They've been in the freezer the whole time, and still look and smell good, so I thought I'd make a real hoppy beer to use most of them up. As it turns out, I still have over a pound left.

10 gallon batch

25 lb 2-row
2 lb biscuit
1.5 lb white wheat
2 oz chocolate malt

Mashed at 152F

2.5 oz Mosaic, FWH
3 oz Mosaic, 60 min
3 oz Mosaic, 30 min
5 oz Mosaic, flameout

Wyeast 1318, London Ale III

OG: 1.066 target and actual
FG: 1.017
SRM: 7.9
IBU: 134
ABV: 6.7

Batch 225, Panama Red

The last batch of Panama Red was a huge disappointment, somehow it came out sour. I tried to drink it, I really did, but I ended up dumping it. My notes say that I made a starter from yeast from last August, my guess is that yeast had an infection that soured the beer, even though the starter looked good. I am woefully behind on brewing and have 2 empty taps and 3 more that are close to empty, so I brewed 2 batches today.

10 gallon batch

The usual grain bill:
22.25 lb 2-row
1.5 lb crystal 60
1.5 lb white wheat
4 oz chocolate malt

Mashed at 154F, adjusted pH to 5.27.

The usual hops bill and 90 minute boil:
2 oz Mt Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min

Brand new, right out of 2 smack packs, Wyeast 1272, American Ale II.

OG: 1.066 actual (target was 1.063)
FG: 1.106
SRM: 11.8
IBU: 66
ABV: 6.4

Easy brew day, but damn, it was hot today. I probably lost 10 lb in sweat.

Monday, July 8, 2019

SS Braid update

Just over 8 years ago I updated my stainless steel braids. The old ones looked really ragged. I'm still using my updated braids, they still work perfectly to screen out hops and trub.

Here is a shot of the old and new:





And a shot of the new ones back then:



And a shot of them now:

Not as shiny, but still working perfectly and they still look good!

Thursday, June 20, 2019

Batch 224, End of the World

This turned out to be a really easy brew day. Two 5 gallon batches done in less than 5 hours! This is a repeat of the End of the World that I've made a couple of times before. The grain bill is a little different because I didn't have 8 lbs of wheat.

27 lb 2-row
3 lb wheat
1 lb crystal 120
0.5 lb crystal 60
0.75 lb chocolate malt
0.5 lb roasted barley

The roasted barley is new to this recipe, it smelled good and seemed appropriate for this style, so I added a little. Mashed at 151F for 60 minutes, adjusted pH to 5.29. Ran off 5.5 gallons into the boil kettle, which is short of what I wanted, so I ran in another gallon of the second runnings for 6.5 gallons for the strong beer, then ran off another 6.5 gallons for the small beer.

Hops for End of the World:
6 oz Chinook at 60 minutes

Oxygenated and pitched 1 quart Wyeast 1272, got just under 5 gallons in the fermenter.
OG: 1.093 by recipe, 1.094 actual.

Hops for brown (small) beer:
2 oz Cascade at 60 minutes
1 oz Cascade at 5 minutes

This one should turn out to be a fairly standard brown ale, I think. The small beer out of this recipe has always been very good.
OG: 1.047 by recipe, 1.060 actual
Not sure why the gravity is bigger than expected, the volumes came out just right.

Oxygenated and pitched 1 quart Wyeast 1272, got right at 5 gallons in the fermenter.

Thursday, June 6, 2019

Batch 223, Panama Red

It's that time again, the current supply of Panama Red is nearly gone, so doing another batch today.

10 gallons

OG: 1.061 planned, actual was 1.070
FG: 1.015
IBU: 64
SRM: 13
ABV: 5.9%

20.25 lb American 2-row
1.5 lb Crystal 60
1.5 lb Wheat
0.25 lb Chocolate malt

Adjusted pH to 5.21, mashed with 7 gallons, which made for a fairly thick mash. Don't know why, but I didn't think to check the mash temperature.

2.5 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

90 minute boil

Wyeast 1272, 1 quart starter from batch 221.

It was a pretty straighforward brew day, although I ended up high on the OG:

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. 

This is the guava paste I used, bought it on Amazon:


















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