Wednesday, June 8, 2022

Batch 270 Arrogant Bastard clone

 A lighter version of Arrogant Bastard, this should come out at 5.8% ABV rather than the 7.2% of the commercial version. I have quite a lot of Chinook on hand, but I didn't want to open the new bag for the .75 oz I was short in the old bag, so I filled out the recipe with the last of my Citra.


10 gallon batch


23 lb 2-row

1.5 lb white wheat

8 oz Crystal 120


Mashed at 155F, collected 12 gallons in the boil kettle.


3 oz Chinook, 85 min

2 oz Chinook, 45 min

2 oz Chinook, 15 min

1.25 oz Chinook, flameout

2.0 oz Citra, flameout


90 minute boil


Wyeast 1272, 2 quart starter

Monday, June 6, 2022

Batch 269 Panama Red

 I'm back in the US, brewing on my regular home system. So much nicer than the setup I have in Baja. Panama Red, of course, however, I'm out of Cascade, so I substituted Centennial.


10 gallon batch


22.25 lb 2-row

1.5 lb crystal 60

1.5 lb white wheat

4 oz chocolate malt


Mashed at 152F, collected 12 gallons in the boil kettle.


2 oz Mt. Hood, FWH

2 oz Centennial, 60 min

2 oz Centennial, 30 min

Irish moss, 15 min

2 oz Centennial, 5 min

2 oz Mt Hood, 5 min


90 minute boil 


Wyeast 1272, made a starter from yeast from last August.

Thursday, April 7, 2022

Batch 268, another pale ale

 I'm still trying to get my brewery in Baja to make beer like I want. It keeps coming out "okay", but not nearly as good as when I make it at my US brewery.

Here is the recipe as produced by BrewTarget, but with a few changes made when I actually brewed it. I thought my pellet packets were 2 oz, but they were just 1 oz, so I adjusted on the fly. I'm hoping to get some actual hop flavor this time, maybe even an IPA out of this?

baja pale ale - American IPA (14B)
================================================================================
Batch Size  5.500 gal
Boil Size   6.000 gal
Boil Time   1.000 hr
Efficiency  70%
OG          1.055 sg
FG          1.014 sg
ABV         5.6%
Bitterness  92.9 IBU (Tinseth)
Color       6.6 srm (Morey)

Fermentables
================================================================================
Name                  Type   Amount     Mashed  Late  Yield  Color
Pale Malt (2 Row) US  Grain  10.000 lb  Yes     No    79%    2.0 srm
White Wheat Malt      Grain  12.000 oz  Yes     No    86%    2.0 srm
Chocolate Malt (US)   Grain  1.000 oz   No      No    60%    350.0 srm
Total grain: 10.812 lb

Hops
================================================================================
Name     Alpha  Amount    Use   Time        Form    IBU
Magnum   13.5%  1.000 oz  Boil  60.000 min  Pellet  73.4
Cascade  6.0%   1.500 oz  Boil  60.000 min   Pellet  6.5
Cascade  6.0%   1.000 oz  Boil  5.000 min   Pellet  6.5
Citra    12.0%  2.000 oz  Boil  5.000 min   Pellet  13.0

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

Yeasts
================================================================================
Name                           Type  Form    Amount     Stage
WLP001 - California Ale Yeast  Ale   Liquid  2.37 tbsp  Primary

Update: It wasn't very good.

Thursday, March 17, 2022

Batch 267, Panama Red

 Second attempt at brewing Panama Red in Baja. Things are going better, I'm getting used to the system, how much loss there is, measuring liquids, boil off rates, and so on. 


5 gallon batch


12 lb 2-row

12 oz Crystal 60

12 oz White Wheat

2 oz Chocolate malt


Mashed at 155F for 45 minutes, recirculated for about 10 minutes, collected 3 gallons in the boil kettle. Did the math right, mashed in with 5 gallons at 165F, hit 155F, no problem. Calculated absorption, figured I needed 3 gallons for the second sparge, that worked out exactly right, I got 6 gallons total in the boil kettle. I still need to figure out a better way to do the sparging.


1 oz Mt Hood, FWH

1 oz Centennial, 60 min

1 oz Cascade, 30 min

1 tsp Irish Moss, 15 min

1 oz Cascade, 5 min

1 oz Mt Hood, 5 min


60 minute boil. All my hops are pellets now, the whole flowers that I vacuum sealed didn't survive the trip down to Mexico, what with the temperature fluctuations and all.


Safale US-04


This is the only yeast I have in Baja, it seems to be a decent choice, thanks for the recommendation, HomebrewStuff! 


I got my chest freezer fixed yesterday, it had a leak somewhere, the repair guy just filled it with freon and it started cooling right away. He thought he knew where the leak was, so he tightened a few screws, but didn't offer any guarantee -- maybe it'll work for a year, maybe until tomorrow, who knows? It's working well at the moment, I'm hoping it'll last at least until I can cold crash this batch. He suggested keeping it running when it's not in use, he thinks that will help it not leak out.


Other things to adjust --


  • I need a measuring stick. The boil kettle has a sight glass, but it's missing most marks.
  • The boil kettle has a bazooka screen, which is nice, I guess, but it leaves a lot of liquid behind unless I tip the kettle.
  • I need more o-rings. The heat here just eats them up.

Saturday, March 12, 2022

Batch 266, a pale ale

 Second batch in Baja. Things went better, but my chest freezer still doesn't cool well, so no cold crash, and no real temperature control. It looks like the fermentation temperature peaked at about 76F, oh well...


5 gallon batch


11 lb 2 row

.75 lb wheat

.5 lb Crystal 60


Mashed at 155F for 45 minutes, recirculated for about 5 minutes. Collected about 6.5 gallons in the boil kettle. Measuring things is not going well for me yet.


1 oz Magnum, 60 min

2 oz Cascade, 7 min, maybe?

1 tsp Irish Moss, 15 min

60 minute boil. I did get the new sink hooked up, which is really nice, so I was able to run the immersion chiller this time, which is a bit help.


US04 yeast.


Brewed on Saturday, fermentation was done on Monday, which seems really quick. I suppose a combination of the dry yeast and the higher fermentation temps helped out.


The initial taste from the hydrometer sample seems a little thin, and not quite as hoppy as I would have guessed, but it's okay for a recipe I made up as I did it.



Saturday, February 5, 2022

Batch 255, Panama Red, First Brew in Baja

 I finally got enough stuff together to brew at our place in Baja. I'm splitting the rent on a garage with another guy, so it's a nice size space to brew. Since it was the first time doing it here, things went wrong, of course. Lots of trips back and forth between my house and the garage -- the garage is about 2 blocks away from my house. 

What went wrong:

  • One of the connectors for the pump leaked, broken o-ring, fortunately I had one more. I lubed them all.
  • Power was out for the first part of the brew, so I couldn't use the pump.
  • The satellite internet guy decided he needed to run cables exactly where I was brewing.
  • Missed my volume by a lot, I only got 3.5 gallons when I was aiming for 5.
  • I don't have a way to measure volume well, I'll need to figure that out.
  • No connectors for the chiller, so I just put the hot wort into my chest freezer and let it sit over night, pitched the yeast the following morning.
  • It's Panama Red, I've made this recipe a lot, but I'm using this as a 5 gallon system (it could to 10, I suppose, but I don't have fermenter space for 10), so I'm pretty sure I put in 4 oz of chocolate malt rather than 2 oz as would be right for 5 gallons.
5 gallon batch

11.5 lb 2 row
3/4 lb wheat
3/4 lb crystal 60
2 or 4 oz chocolate malt

FWH 1 oz Mt Hood
60 1 oz Centennial
30 1 oz Cascade
15 1 tsp Irish Moss
5 1 oz Cascade
5 1 oz Mt Hood

60 minute boil -- I usually do 90, but I was afraid to boil off too much as it seemed a little short in the boil kettle.

US-04 dry yeast. I didn't bring any liquid yeast down as I wasn't sure I had any way to keep it cold.

We'll see.

I really need some shelves or something to get organized.