I love my Panama Red, and I haven't tweaked the recipe in quite a while. This time I made a couple of changes just to see if I like it better. I added more hops at the beginning, so it should be a little more bitter, and I reduced the Crystal 60 so it shouldn't be quite as sweet.
10 gallon batch
Grain:
23 lb 2-row (up from 22.25 to compensate for reducing the Crystal 60)
1.5 lb white wheat
1 lb Crystal 60 (down from 1.5 so it won't be quite as sweet)
4 oz chocolate malt
I mashed with 10 gallons at 165F, which hit 154F in the tun. Adjusted pH to 5.2.
Hops:
4 oz Mt Hood, FWH (up from 2 oz)
3 oz Centennial, 60 min (up from 2 oz)
2 oz Cascade, 30 min
2 tsp Irish Moss, 15 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min
90 minute boil.
Yeast:
Wyeast 1272 from Batch 209, pitched 2 quarts.
OG: 1.064, 1.056 actual, not sure what happened here...
FG: 1.017
ABV: 6.5%
IBU: 98.6 (Tinseth)
SRM: 10.8
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Wednesday, May 16, 2018
Saturday, October 1, 2016
Batch 194, Smooth IPA
New recipe, sort of. I got about 5 lb of Chinook hops from some fresh bines recently, so I made an IPA out of them. This is basically the same recipe as St. Brigid Lake, but with all Chinook. It's almost a SMASH beer, but not quite.
10 gallon batch
25 lb 2-row
1.5 lb wheat
Mashed at 156F, it was cool today so the temp dropped to about 152 by the end of the mash.
0.5 oz Chinook, FWH
0.5 oz Chinook, 90 min
Smooth!
Wyeast 1272, reused from previous batches.
OG: 1.056 actual, should have hit 1.061, not sure why the miss.
Update: So I was told these hops were Chinook, but that turns out to be wrong, they are Mosaic! The peach aroma is astounding! I've made a few more batches with these hops, plus with some fresh Mosaic hops harvested directly from a local hop farm, and those "Chinook" hops are definitely Mosaic. So good!
10 gallon batch
25 lb 2-row
1.5 lb wheat
Mashed at 156F, it was cool today so the temp dropped to about 152 by the end of the mash.
0.5 oz Chinook, FWH
0.5 oz Chinook, 90 min
0.5 oz Chinook, 80 min
0.5 oz Chinook, 70 min
0.5 oz Chinook, 60 min
0.5 oz Chinook, 50 min
0.5 oz Chinook, 40 min
0.5 oz Chinook, 30 min
0.5 oz Chinook, 20 min
2 tsp Irish Moss, 15 min
0.5 oz Chinook, 10 min
0.5 oz Chinook, 10 min
0.5 oz Chinook, 5 min
1.0 oz Chinook, 0 min
Smooth!
Wyeast 1272, reused from previous batches.
OG: 1.056 actual, should have hit 1.061, not sure why the miss.
Update: So I was told these hops were Chinook, but that turns out to be wrong, they are Mosaic! The peach aroma is astounding! I've made a few more batches with these hops, plus with some fresh Mosaic hops harvested directly from a local hop farm, and those "Chinook" hops are definitely Mosaic. So good!
Friday, August 19, 2016
Batch 191, Pale Ale
Double batch day, just a pale ale.
10 gallon batch
21 lb 2-row
1.5 lb caramunich
1.5 lb white wheat
Mash at 158F.
1.5 oz Magnum, 60 min
2.5 oz Cascade, 5 min
60 minute boil
Wyeast American Ale II (1272)
OG: 1.052, 1.054 actual
FG: 1.014
ABV: 5.1%
SRM: 8.1
10 gallon batch
21 lb 2-row
1.5 lb caramunich
1.5 lb white wheat
Mash at 158F.
1.5 oz Magnum, 60 min
2.5 oz Cascade, 5 min
60 minute boil
Wyeast American Ale II (1272)
OG: 1.052, 1.054 actual
FG: 1.014
ABV: 5.1%
SRM: 8.1
Batch 190, Guava IPA
Yet another take on a guava IPA. This time I used cans of guava juice concentrate from Winco.
10 gallon batch
20 lb 2-row
3 lb guava juice concentrate (4 cans, added in fermenter)
2.5 lb white wheat
Mash at 154F
1.0 oz Citra, FWH
0.5 oz Magnum, 60 min
2.0 oz Simcoe, 60 min
1 oz Citra, 5 min
90 minute boil
Wyeast London Ale III
OG: 1.054, 1.052 actual before adding the guava juice
FG: 1.015
ABV: 5.3%
For the guava concentrate, I let it thaw while brewing, then poured it into the bottom of the fermenter, then transferred the wort on top of it, so it got a good mix.
Aug 25, fermentation is complete. I thought the concentrate might make for a clearer beer, but the hydrometer sample was still very cloudy like previous batches.
10 gallon batch
20 lb 2-row
3 lb guava juice concentrate (4 cans, added in fermenter)
2.5 lb white wheat
Mash at 154F
1.0 oz Citra, FWH
0.5 oz Magnum, 60 min
2.0 oz Simcoe, 60 min
1 oz Citra, 5 min
90 minute boil
Wyeast London Ale III
OG: 1.054, 1.052 actual before adding the guava juice
FG: 1.015
ABV: 5.3%
For the guava concentrate, I let it thaw while brewing, then poured it into the bottom of the fermenter, then transferred the wort on top of it, so it got a good mix.
Aug 25, fermentation is complete. I thought the concentrate might make for a clearer beer, but the hydrometer sample was still very cloudy like previous batches.
Monday, May 2, 2016
Batch 186, Malted Cider
I haven't made a cider before, and the universe seems to be pushing me in that direction. My beer club met at Merriwether Cider Company a couple of weeks ago, and we got a great tour and discussion about how to make ciders. Then I was reading a recent issue of Zymurgy and they had an article about making malted ciders. The problem with straight-up cider is that there isn't any nutrients for the yeast. Malted cider, however, uses some beer wort added to the apple juice as yeast nutrient, so when I was making Batch 185, I ran off an extra gallon to make 5 gallons of malted cider. It turns out the wort I ran off was a little low on gravity, so I added some DME to get it to 1.042.
5 gallon batch
4 gallons of cider from concentrate. My wife bought 11 of these cans at about $1 each from Winco:
5 gallon batch
4 gallons of cider from concentrate. My wife bought 11 of these cans at about $1 each from Winco:
 |
| Beats the crap out of me why I take a photo landscape and Google turns it to portrait and doesn't give me any option to rotate it. |
So 11 of these plus 3 gallons of water plus 1 gallon of wort makes 5 gallons.
All I did was mix the concentrate with water in a fermenter bucket, then added the gallon of wort, oxygenated, then pitched a jar of Wyeast London Ale III from batch 184. I'm real interested to see how this comes out. This was super simple to make and was easy to add into a regular brew day. I'm a little worried about sanitation, I was careful, but the water came right out of the tap (through a carbon filter), not boiled, the wort came right out of the mash tun, so it was about 170F at one point, but not boiled and much it was much cooler when I added it to the cider.
May 3, the airlock is bubbling away, that's a good sign.
May 11, fermentation is done, FG is 1.012, so I put it in a keg and put it on tap. I added 2 tsp of Cream of Tartar to the fermenter before kegging, it probably would have been better to add that to the keg.
May 14, first taste now that's carbonated, it's good, but a little plain, not a lot of apple flavor.
June 3, I've been mixing this 50/50 with the Prickly Pear beer, and that is an excellent combination. I took a growler to a tennis match for afterwards, and it was gone in about 10 minutes.
All I did was mix the concentrate with water in a fermenter bucket, then added the gallon of wort, oxygenated, then pitched a jar of Wyeast London Ale III from batch 184. I'm real interested to see how this comes out. This was super simple to make and was easy to add into a regular brew day. I'm a little worried about sanitation, I was careful, but the water came right out of the tap (through a carbon filter), not boiled, the wort came right out of the mash tun, so it was about 170F at one point, but not boiled and much it was much cooler when I added it to the cider.
May 3, the airlock is bubbling away, that's a good sign.
May 11, fermentation is done, FG is 1.012, so I put it in a keg and put it on tap. I added 2 tsp of Cream of Tartar to the fermenter before kegging, it probably would have been better to add that to the keg.
May 14, first taste now that's carbonated, it's good, but a little plain, not a lot of apple flavor.
June 3, I've been mixing this 50/50 with the Prickly Pear beer, and that is an excellent combination. I took a growler to a tennis match for afterwards, and it was gone in about 10 minutes.
Batch 185, Saison
This is my first attempt at a saison. A friend's daughter is getting married this fall, and she wants a beer that has arugula in it. I did a little research and found there are a few pro brewers featuring arugula in beer. The base style of those that I found was saison, apparently the peppery flavor imparted by the arugula goes nicely with the spicy flavors of the saison yeast. This is a pretty basic saison recipe, I'm aiming for something on the lower end of the ABV scale, but otherwise close to the style.
10 gallon batch
22 lb pilsner malt
1.25 lb caramunich malt (provides color without all the sweetness of a crystal malt)
1.25 lb white wheat malt (head retention)
Mashed at 150F. I was aiming for 147F, but this should still come out fairly dry. I would have adjusted, but kept getting interrupted by the parents, who came over to watch a brew session. No problem, and good fun, just a little distracted so I didn't think of everything on the fly. I did remember to adjust the pH and I ran off 13 gallons into the boil kettle and one more gallon into a jar for batch 186.
90 minute boil
4.5 oz US Saaz, 60 minutes
2 tsp Irish Moss, 15 minutes
3 os US Saaz, 5 minutes
Wyeast 3724, Belgian Saison, I only had one packet since I thought I'd just make 5 gallons when I bought it, so I stepped it up with a 3 quart starter. Oh, and I dumped the stir bar into the fermenter... again. I put a sticky note on top of the fermenter so I remember to recover it later.
OG: 1.052
FG: 1.011
ABV: 5.4%
SRM: 6.7
I'm planning to add sugar towards the end of primary fermentation to see if I can get the FG down to around 1.005.
May 11, 2016, gravity is about 1.030, I would have expected much lower by now. I'm thinking my starter wasn't as good as it should have been, so I bought 2 more packages of the same yeast and pitched them.
April 17, 2017 -- I was reviewing my notes for this and realized I've left out a lot of detail. The arugula was not good. I made a few extracts, one of arugula, one of fennel, and one with vanilla beans. The extracts were made by soaking the various items in vodka for a few weeks. After the saison itself was done, we did some sample tastings with a little bit of each extract in a glass of saison. The arugula was weird, and no one liked it. The fennel was pretty good, a little licorice flavor went nicely with the saison. The vanilla was excellent, which is why I was reviewing these notes since I want to make it again. If memory serves, I used 5 vanilla beans in about a pint of vodka for a couple of weeks and added the vodka to 2.5 gallons of the saison.
10 gallon batch
22 lb pilsner malt
1.25 lb caramunich malt (provides color without all the sweetness of a crystal malt)
1.25 lb white wheat malt (head retention)
Mashed at 150F. I was aiming for 147F, but this should still come out fairly dry. I would have adjusted, but kept getting interrupted by the parents, who came over to watch a brew session. No problem, and good fun, just a little distracted so I didn't think of everything on the fly. I did remember to adjust the pH and I ran off 13 gallons into the boil kettle and one more gallon into a jar for batch 186.
90 minute boil
4.5 oz US Saaz, 60 minutes
2 tsp Irish Moss, 15 minutes
3 os US Saaz, 5 minutes
Wyeast 3724, Belgian Saison, I only had one packet since I thought I'd just make 5 gallons when I bought it, so I stepped it up with a 3 quart starter. Oh, and I dumped the stir bar into the fermenter... again. I put a sticky note on top of the fermenter so I remember to recover it later.
OG: 1.052
FG: 1.011
ABV: 5.4%
SRM: 6.7
I'm planning to add sugar towards the end of primary fermentation to see if I can get the FG down to around 1.005.
May 11, 2016, gravity is about 1.030, I would have expected much lower by now. I'm thinking my starter wasn't as good as it should have been, so I bought 2 more packages of the same yeast and pitched them.
April 17, 2017 -- I was reviewing my notes for this and realized I've left out a lot of detail. The arugula was not good. I made a few extracts, one of arugula, one of fennel, and one with vanilla beans. The extracts were made by soaking the various items in vodka for a few weeks. After the saison itself was done, we did some sample tastings with a little bit of each extract in a glass of saison. The arugula was weird, and no one liked it. The fennel was pretty good, a little licorice flavor went nicely with the saison. The vanilla was excellent, which is why I was reviewing these notes since I want to make it again. If memory serves, I used 5 vanilla beans in about a pint of vodka for a couple of weeks and added the vodka to 2.5 gallons of the saison.
Wednesday, April 13, 2016
Batch 183, Amber Ale
I haven't brewed yet this year, so this is a start on getting caught up. Just a basic pale ale.
10 gallon batch.
20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat
Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.
1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min
90 minute boil, Irish Moss at 15 min.
I used 3 new packages of Wyeast London Ale III, fermenting at 66F.
OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%
April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.
10 gallon batch.
20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat
Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.
1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min
90 minute boil, Irish Moss at 15 min.
I used 3 new packages of Wyeast London Ale III, fermenting at 66F.
OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%
April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.
Tuesday, June 16, 2015
Batch 173, Rumcake
There is only one bottle of the 2009 Rumcake still stored away, I'm saving it for Christmas. It must be time for a new batch. This recipe is slightly different than last time, a little more grain and different hops.
Like last time, I did this as a partigyle batch, so I made 10 gallons of beer, 5 of Rumcake and 5 of a smaller beer yet to be named (Son of Rum?)
Rumcake:
26 lb 2-row
2 lb oats, toasted 15 min at 350F on a cookie sheet
1.5 lb chocolate malt
1 lb crystal 120
2 lb white wheat
1 lb dark brown sugar, added at flameout
The math:
This grain bill gives a base OG of 1.080 for 10 gallons. The first runnings should be 1.109, the second runnings should be 1.055.
33.5 lb x 0.125 gal/lb = 4.2 gal lost to absorption
Mash in with
4.2 + 7 gal = 11.2 gal
This gets 7 gallons into the boil kettle for the first runnings.
Mash at 158F for 60 minutes. I got 160F, adjusted mash pH to 5.2 with phosphoric acid.
Hops are 3 oz Magnum 12.0%AA at 60 minutes. I did a 60 minute boil.
Yeast is Wyeast London Ale III.
OG:1.109 (1.100 actual, not bad)
Add 1 cup dark rum at kegging.
Small beer:
Same grain bill as Rumcake, just add 7 gallons for the second running. No brown sugar in this part.
2 oz Galena at 60 minutes. I did about a 75 minute boil just to make sure there was time to get the Rumcake chilled and in the fermenter before this one was done boiling.
Yeast is also Wyeast London Ale III.
OG: 1.046 actual, lower than I expected, but I actually ended up with almost 6 gallons into the fermenter. I probably should have done a full 90 minute boil.
Update 5 Oct 2015: Looks like my notes suck. I transferred the small part to a serving keg today, and I can't really tell if there are any spices. I'm certain there were spices in both halves. I distinctly remember putting in vanilla beans, and I can smell those. I don't think I added any rum to the small part, so I went ahead and added a cup. A cup bumps up the ABV by about 1%, so even if I added it before, it won't be that much different. The spices in the strong part should be:
1/2 tsp ginger
1 tsp Cinnamon
1/4 tsp cloves
1/4 tsp allspice
I think I did that, adding them at flameout, but I'll have to taste the strong part to confirm. I should get around to bottling it in a couple of weeks.
Actually, thinking about it a little more, I think I added a cup of Captain Morgan's spiced rum when I kegged the small part. I'm certain I added a cup of Bacardi special dark rum to the strong part at the same time. So 2 cups of rum in the small part should put the ABV somewhere around 6% or so.
November 14, 2015: primed, bottled, and labeled a case of the Rumcake. The other half will go on the nitro tap as soon as it's available. That small beer is all gone, and it was excellent. It would be worth figuring out how to make just that one.
Like last time, I did this as a partigyle batch, so I made 10 gallons of beer, 5 of Rumcake and 5 of a smaller beer yet to be named (Son of Rum?)
Rumcake:
26 lb 2-row
2 lb oats, toasted 15 min at 350F on a cookie sheet
1.5 lb chocolate malt
1 lb crystal 120
2 lb white wheat
1 lb dark brown sugar, added at flameout
The math:
This grain bill gives a base OG of 1.080 for 10 gallons. The first runnings should be 1.109, the second runnings should be 1.055.
33.5 lb x 0.125 gal/lb = 4.2 gal lost to absorption
Mash in with
4.2 + 7 gal = 11.2 gal
This gets 7 gallons into the boil kettle for the first runnings.
Mash at 158F for 60 minutes. I got 160F, adjusted mash pH to 5.2 with phosphoric acid.
Hops are 3 oz Magnum 12.0%AA at 60 minutes. I did a 60 minute boil.
Yeast is Wyeast London Ale III.
OG:1.109 (1.100 actual, not bad)
Add 1 cup dark rum at kegging.
Small beer:
Same grain bill as Rumcake, just add 7 gallons for the second running. No brown sugar in this part.
2 oz Galena at 60 minutes. I did about a 75 minute boil just to make sure there was time to get the Rumcake chilled and in the fermenter before this one was done boiling.
Yeast is also Wyeast London Ale III.
OG: 1.046 actual, lower than I expected, but I actually ended up with almost 6 gallons into the fermenter. I probably should have done a full 90 minute boil.
 |
| It was a hot day in the beer shed. |
Update 5 Oct 2015: Looks like my notes suck. I transferred the small part to a serving keg today, and I can't really tell if there are any spices. I'm certain there were spices in both halves. I distinctly remember putting in vanilla beans, and I can smell those. I don't think I added any rum to the small part, so I went ahead and added a cup. A cup bumps up the ABV by about 1%, so even if I added it before, it won't be that much different. The spices in the strong part should be:
1/2 tsp ginger
1 tsp Cinnamon
1/4 tsp cloves
1/4 tsp allspice
I think I did that, adding them at flameout, but I'll have to taste the strong part to confirm. I should get around to bottling it in a couple of weeks.
Actually, thinking about it a little more, I think I added a cup of Captain Morgan's spiced rum when I kegged the small part. I'm certain I added a cup of Bacardi special dark rum to the strong part at the same time. So 2 cups of rum in the small part should put the ABV somewhere around 6% or so.
November 14, 2015: primed, bottled, and labeled a case of the Rumcake. The other half will go on the nitro tap as soon as it's available. That small beer is all gone, and it was excellent. It would be worth figuring out how to make just that one.
 |
| A case of Rumcake to set aside for drinking in the next few years. |
Monday, April 27, 2015
Batch 168, Guava IPA
Second attempt at this Guava IPA recipe. I made all the changes I thought about from last time:
May 11, 2015: I kept waiting for the FG to drop to around 1.015, then I realized the recipe says it should be 1.019, which is where it was last Friday. Transferred to another bucket for secondary, added 1 oz Citra for dry hopping.
- Increased the Munich to 5 lbs
- Increased the guava to 1.5 lbs
- Used Magnum instead of Citra for bittering
- Eliminated the crystal
- Used London Ale III yeast
| Brewer | |
| Date | 4/27/15 |
| Batch Size | 5.576 gal | Boil Size | 8.076 gal |
| Boil Time | 90.000 min | Efficiency | 70% |
| OG | 1.070 | FG | 1.019 |
| ABV | 6.6% | Bitterness | 93.3 IBU (Tinseth) |
| Color | 8.8 srm (Morey) | Calories (per 12 oz.) | 233 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Pale Malt (2 Row) US | Grain | 10.00 lb | Yes | No | 79% | 2.0 srm |
| Munich Malt - 10L | Grain | 5.00 lb | Yes | No | 77% | 10.0 srm |
| Guava paste | Sugar | 1.500 lb | No | Yes | 82% | 10.0 srm |
| White Wheat Malt | Grain | 1.000 lb | Yes | No | 86% | 2.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Citra | 13.8% | 1.000 oz | First Wort | 90.000 min | Leaf | 32.1 |
| Magnum | 13.7% | 1.750 oz | Boil | 60.000 min | Leaf | 27.3 |
| Citra | 13.8% | 2.000 oz | Boil | 5.000 min | Leaf | 5.4 |
Misc
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| Irish Moss | Fining | Boil | 1.000 tsp | 15.000 min |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Wyeast - London Ale III | Ale | Liquid | 0.528 cup | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion Step, 68C | Infusion | 5.313 gal | 177.268 F | 158.000 F | 60.000 min |
| Final Batch Sparge | Infusion | 4.897 gal | 186.363 F | 165.200 F | 15.000 min |
Notes
Guava paste didn't dissolve in hot wort, so put it in the blender with some hot wort until it was smooth. Poured it back into the boil kettle through a strainer, only caught some hops and a couple of pea sized pieces of guava paste.
May 11, 2015: I kept waiting for the FG to drop to around 1.015, then I realized the recipe says it should be 1.019, which is where it was last Friday. Transferred to another bucket for secondary, added 1 oz Citra for dry hopping.
Thursday, April 9, 2015
Batch 166, Guava IPA
This is a new recipe that I've been wanting to work on. I had a guava IPA in Chicago a few years ago, $18 for a 22 ounce bottle. I had two, they were that good. For this first attempt, I wanted to make sure there was enough malt backbone for the fruity flavors of the Citra hops and the guava, so I used some Munich malt. I also added a little Crystal malt to make sure there was some residual sweetness, which should help promote the guava. Wheat for head retention, of course.
The guava is actually a guava paste I found on Amazon. It's from Brazil, and comes in 1 kg blocks. The Brazilian name is "goiabada", and is actually a popular dessert there. In English speaking countries, it's also known as "guava cheese". The ingredients are just guava and sugar. It's pretty tasty as is. I thought it would be like honey, something to add at the end of the boil, but it didn't actually melt in a couple of quarts of hot wort. I put it in a blender with some hot wort and blended until smooth. I poured it back into the boil kettle through a strainer, but all I got was a few hops and a couple of pea-sized pieces of guava. Having never used guava paste before, this batch is really an experiment to see how it works. Pure guava nectar is almost impossible to find.
This is a 5 gallon batch.
Other notes --
I had meant to use Crystal 60, but I was out, so I used Crystal 10 instead.
Only Citra hops in this. As far as I can tell, that's all that the brewery in Chicago used in theirs. It's a real fruity smelling hop, so it should compliment the guava nicely.
The 158F mash temp is again to retain some residual sweetness. Hopefully, not too sweet.
Actual OG was 1.070.
Updates:
April 10, really violent fermentation! It's not often that I get a blow off with a 6.5 gallon fermenter.
April 11, fermentation has slowed, but is still quite active. I tasted a small sample, it's still somewhat sweet, but the guava and the hops seem to be in a nice balance.
April 20, finally down to 1.016, so kegged it. I think some adjustments are in order:
The guava is actually a guava paste I found on Amazon. It's from Brazil, and comes in 1 kg blocks. The Brazilian name is "goiabada", and is actually a popular dessert there. In English speaking countries, it's also known as "guava cheese". The ingredients are just guava and sugar. It's pretty tasty as is. I thought it would be like honey, something to add at the end of the boil, but it didn't actually melt in a couple of quarts of hot wort. I put it in a blender with some hot wort and blended until smooth. I poured it back into the boil kettle through a strainer, but all I got was a few hops and a couple of pea-sized pieces of guava. Having never used guava paste before, this batch is really an experiment to see how it works. Pure guava nectar is almost impossible to find.
This is a 5 gallon batch.
Other notes --
I had meant to use Crystal 60, but I was out, so I used Crystal 10 instead.
Only Citra hops in this. As far as I can tell, that's all that the brewery in Chicago used in theirs. It's a real fruity smelling hop, so it should compliment the guava nicely.
The 158F mash temp is again to retain some residual sweetness. Hopefully, not too sweet.
Actual OG was 1.070.
| Brewer | |
| Date | 4/9/15 |
| Batch Size | 5.576 gal | Boil Size | 8.076 gal |
| Boil Time | 90.000 min | Efficiency | 70% |
| OG | 1.071 | FG | 1.019 |
| ABV | 6.9% | Bitterness | 74.8 IBU (Tinseth) |
| Color | 8.3 srm (Morey) | Calories (per 12 oz.) | 237 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Pale Malt (2 Row) US | Grain | 11.500 lb | Yes | No | 79% | 2.0 srm |
| Munich Malt - 10L | Grain | 3.500 lb | Yes | No | 77% | 10.0 srm |
| Caramel/Crystal Malt - 10L | Grain | 1.000 lb | Yes | No | 75% | 10.0 srm |
| Guava paste | Sugar | 1.000 lb | No | Yes | 82% | 10.0 srm |
| White Wheat Malt | Grain | 1.000 lb | Yes | No | 86% | 2.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Citra | 13.8% | 1.000 oz | First Wort | 90.000 min | Leaf | 32.1 |
| Citra | 13.8% | 1.000 oz | Boil | 60.000 min | Leaf | 27.3 |
| Citra | 13.8% | 1.000 oz | Boil | 10.000 min | Leaf | 9.9 |
| Citra | 13.8% | 1.000 oz | Boil | 5.000 min | Leaf | 5.4 |
Misc
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| Irish Moss | Fining | Boil | 1.000 tsp | 15.000 min |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Wyeast - American Ale II | Ale | Liquid | 0.528 cup | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion Step, 68C | Infusion | 5.313 gal | 177.268 F | 158.000 F | 60.000 min |
| Final Batch Sparge | Infusion | 4.897 gal | 186.363 F | 165.200 F | 15.000 min |
Notes
Guava paste didn't dissolve in hot wort, so put it in the blender with some hot wort until it was smooth. Poured it back into the boil kettle through a strainer, only caught some hops and a couple of pea sized pieces of guava paste.
Dry hop with 1 oz Citra in secondary.
Updates:
April 10, really violent fermentation! It's not often that I get a blow off with a 6.5 gallon fermenter.
April 11, fermentation has slowed, but is still quite active. I tasted a small sample, it's still somewhat sweet, but the guava and the hops seem to be in a nice balance.
April 20, finally down to 1.016, so kegged it. I think some adjustments are in order:
- Bump up the Munich. There isn't enough malt backbone.
- Bump up the guava. There is some guava flavor, but not quite enough.
- Replace the 60 minute Citra with Magnum, and increase the amount. It's not quite bitter enough to offset the sweetness.
- Drop the crystal. I don't think it needs the added sweetness.
- Maybe go with London Ale III instead of American Ale II? I don't think the fruitiness from the American Ale II is needed, the London Ale yeast is more neutral flavored.
Sunday, August 3, 2014
Batch 159, Wheat IPA
New recipe, I have a bunch of wheat on hand, so thought I'd try a wheat IPA. This is a pretty simple recipe.
10 gallons
14 lbs 2-row
14 lbs white wheat
60 minute mash at 152F.
2 oz El Dorado, 15% AA, 60 minutes
1 T Irish Moss, 15 minutes
6 oz Cascade, Bob's homegrown from last fall, 5 minutes
90 minute boil
Wyeast 1272, pitched on the yeast cake from Batch 157.
Nice easy brew day.
10 gallons
14 lbs 2-row
14 lbs white wheat
60 minute mash at 152F.
2 oz El Dorado, 15% AA, 60 minutes
1 T Irish Moss, 15 minutes
6 oz Cascade, Bob's homegrown from last fall, 5 minutes
90 minute boil
Wyeast 1272, pitched on the yeast cake from Batch 157.
Nice easy brew day.
Wednesday, March 26, 2014
Batch 151, Oktoberfest
Not too late, but finally getting around to brewing an Oktoberfest. This is similar to last year's recipe, with some modifications from notes from that batch -- slightly lighter color, add some wheat for head retention, and use a bigger yeast pitch.
I used the Bohemian Lager again, same as last year, but bought 2 new packs and made a starter.
This was an after-work brewday, I got started around 5 pm and wrapped up around 10 pm. Pretty smooth brewday, nothing out of the ordinary, everything went well except for missing the mash-in temperature.
Vital statistics:
OG: 1.063, 1062 actual
FG: 1.015
SRM: 12
IBU: 23
ABV: 6.1%
10 gallon batch
Mash:
15 lbs Munich
10 lbs 2-row
1.5 lbs wheat
1.0 lbs crystal 60
Single infusion mash at 154F for 60 minutes. Used BrewTarget again, and was off on the infusion temp, actually hit 148F. I didn't bother to adjust since I tend to like Oktoberfest on the dry side anyway. As has become usual, and not always mentioned, I adjusted the pH to 5.3 using lactic acid.
Hops schedule:
I changed up the hops a little also. I thought the Magnum for finishing was a little odd last year, so I was going to go with a more traditional Hallertau, but didn't have enough, so I used some Mt Hood also.
90 minute boil
1 oz Magnum, 60 minutes
2 tsp Irish Moss, 15 minutes
2 oz Hallertau, 5 minutes
2 oz Mt Hood, 5 minutes
Fermentation schedule:
Wyeast 2124, Bohemian Lager yeast. Used two new smack packs, made a 1/2 gallon starter.
Pitch at 65F, then reduce temp to 50F.
Hold for 10 - 14 days, or until gravity is at 1.027.
I got 1.027 like this:
62 (OG) - 15 (expected FG) = 47
47 x 25% = 12
15 (expected FG) + 12 = 27
Raise temp to 65F for diacetyl rest, hold for 1 - 2 days. Should drop gravity to close to FG.
Cold-crash to 35F, hold for 3 - 4 days.
Rack to kegs for lagering at 35F for 2 - 3 months.
I have a few bottles of last year's Oktoberfest in the fridge, so I poured one while brewing. Still pretty tasty!
I used the Bohemian Lager again, same as last year, but bought 2 new packs and made a starter.
This was an after-work brewday, I got started around 5 pm and wrapped up around 10 pm. Pretty smooth brewday, nothing out of the ordinary, everything went well except for missing the mash-in temperature.
Vital statistics:
OG: 1.063, 1062 actual
FG: 1.015
SRM: 12
IBU: 23
ABV: 6.1%
10 gallon batch
Mash:
15 lbs Munich
10 lbs 2-row
1.5 lbs wheat
1.0 lbs crystal 60
Single infusion mash at 154F for 60 minutes. Used BrewTarget again, and was off on the infusion temp, actually hit 148F. I didn't bother to adjust since I tend to like Oktoberfest on the dry side anyway. As has become usual, and not always mentioned, I adjusted the pH to 5.3 using lactic acid.
Hops schedule:
I changed up the hops a little also. I thought the Magnum for finishing was a little odd last year, so I was going to go with a more traditional Hallertau, but didn't have enough, so I used some Mt Hood also.
90 minute boil
1 oz Magnum, 60 minutes
2 tsp Irish Moss, 15 minutes
2 oz Hallertau, 5 minutes
2 oz Mt Hood, 5 minutes
Fermentation schedule:
Wyeast 2124, Bohemian Lager yeast. Used two new smack packs, made a 1/2 gallon starter.
Pitch at 65F, then reduce temp to 50F.
Hold for 10 - 14 days, or until gravity is at 1.027.
I got 1.027 like this:
62 (OG) - 15 (expected FG) = 47
47 x 25% = 12
15 (expected FG) + 12 = 27
Raise temp to 65F for diacetyl rest, hold for 1 - 2 days. Should drop gravity to close to FG.
Cold-crash to 35F, hold for 3 - 4 days.
Rack to kegs for lagering at 35F for 2 - 3 months.
I have a few bottles of last year's Oktoberfest in the fridge, so I poured one while brewing. Still pretty tasty!
Update, April 7, 2014 (12 days): gravity is at 1.027, so raised fermenter temp to 65F for diacetyl rest. Hold for 2 days.
Update, April 9, 2014: gravity is now at 1.016, cold-crashing to 35F for 3 or 4 days.
Update, April 9, 2014: gravity is now at 1.016, cold-crashing to 35F for 3 or 4 days.
Saturday, March 15, 2014
Batch 150, Hop Burst IPA
I ran across this recipe in Zymurgy a while back, and as it happened, I scored a bunch of free hops yesterday (Thanks Niko!) I had intended to brew an ESB, but with the sudden acquisition of a bunch of nice hops, this recipe came to mind. I have made a few changes to the recipe in Zymurgy -- the original had Simcoe and Sterling, and I didn't have any of those, but I did have some Meridian, so I used that instead, and compensated for the quantities by adding 2 oz of Citra and Meridian.
"Hops burst" is a process of using all late addition hops and no early/bittering additions. I did do a FWH since that was recommended in the recipe, but all of the rest of the hops are at 15 minutes, during whirlpool, and later some dry hops. It sure smelled good!
I'm also doing an experiment on this batch. I want to increase my fermentation capacity, but I really don't have room for another fridge or freezer. So I'm thinking to ferment in plastic bags. I should be able to ferment two 10 gallon batches in the same freezer since the bags will fit in the freezer better than the buckets, less wasted space. The experiment is I'm using Costco trash compactor bags. As far as I can tell, these should be food grade, but they've never been tested for compliance with the FDA rules since they aren't intended for food storage. I'm fermenting half of this batch in a bag, half in a regular bucket fermenter. I'll post some brewday pictures in another post.
Dry hopping will be with 1 oz Amarillo, 1.5 oz Centennial, and 2 oz Citra.
March 24, 2014, racked to secondary. Harvested about 3 pints of the yeast, which always looks great. After 1272, I think this London Ale III is my next favorite ale yeast. The experiment with fermenting in a bag seems fine so far. No off-flavors that I could detect from the hydrometer sample. I'm actually a little disappointed in the flavor, not a lot of hop flavor and very little bitterness. Since there is a crapload of hops in this recipe, I expected more. I did add dry hops to the secondary:
1 oz Amarillo
1.5 oz Centennial
2 oz Citra
"Hops burst" is a process of using all late addition hops and no early/bittering additions. I did do a FWH since that was recommended in the recipe, but all of the rest of the hops are at 15 minutes, during whirlpool, and later some dry hops. It sure smelled good!
I'm also doing an experiment on this batch. I want to increase my fermentation capacity, but I really don't have room for another fridge or freezer. So I'm thinking to ferment in plastic bags. I should be able to ferment two 10 gallon batches in the same freezer since the bags will fit in the freezer better than the buckets, less wasted space. The experiment is I'm using Costco trash compactor bags. As far as I can tell, these should be food grade, but they've never been tested for compliance with the FDA rules since they aren't intended for food storage. I'm fermenting half of this batch in a bag, half in a regular bucket fermenter. I'll post some brewday pictures in another post.
| Brewer | |
| Date |
| Batch Size | 10.061 gal | Boil Size | 12.561 gal |
| Boil Time | 90.000 min | Efficiency | 70% |
| OG | 1.059 | FG | 1.016 |
| ABV | 5.6% | Bitterness | 43.8 IBU (Tinseth) |
| Color | 8.8 srm (Morey) | Calories (per 12 oz.) | 194 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Pale Malt (2 Row) US | Grain | 20.000 lb | Yes | No | 79% | 2.0 srm |
| Munich Malt - 10L | Grain | 2.000 lb | Yes | No | 77% | 10.0 srm |
| White Wheat Malt | Grain | 1.250 lb | Yes | No | 86% | 2.0 srm |
| Biscuit Malt | Grain | 1.000 lb | Yes | No | 79% | 23.0 srm |
| Caramel/Crystal Malt - 60L | Grain | 1.000 lb | Yes | No | 74% | 60.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Magnum | 13.5% | 0.500 oz | First Wort | 90.000 min | Pellet | 11.3 |
| Amarillo | 9.5% | 1.500 oz | Boil | 15.000 min | Pellet | 10.1 |
| Centennial | 10.5% | 3.000 oz | Boil | 15.000 min | Pellet | 22.3 |
| Amarillo | 9.5% | 1.500 oz | Aroma | 0.000 s | Pellet | 0.0 |
| Centennial | 10.5% | 1.500 oz | Aroma | 0.000 s | Pellet | 0.0 |
| Citra | 12.0% | 2.000 oz | Aroma | 0.000 s | Pellet | 0.0 |
| Meridian | 6.7% | 2.000 oz | Aroma | 0.000 s | Pellet | 0.0 |
Misc
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| pH 5.2 Stabilizer | Water Agent | Mash | 2.029 tsp | 0.000 s |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Wyeast - London Ale III | Ale | Liquid | 0.528 cup | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion Step, 68C | Infusion | 8.344 gal | 164.983 F | 154.400 F | 60.000 min |
| Final Batch Sparge | Infusion | 7.500 gal | 181.376 F | 165.200 F | 15.000 min |
Instructions
- Add 20.000 lb Pale Malt (2 Row) US, 2.000 lb Munich Malt - 10L, 1.000 lb Caramel/Crystal Malt - 60L, 1.250 lb White Wheat Malt, 1.000 lb Biscuit Malt to the mash tun.
- Bring 8.344 gal water to 164.983 F, 7.500 gal water to 181.376 F for upcoming infusions.
- Add 8.344 gal water at 164.983 F to mash to bring it to 154.400 F (152F actual). Hold for 60.000 min. Added 1.5 tsp lactic acid to bring pH to 5.4.
- Add 7.500 gal water at 181.376 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Do first wort hopping with 0.500 oz Magnum,.
- Bring the wort to a boil and hold for 60.000 min.
- Put 1.500 oz Amarillo into boil for 15.000 min.
- Put 3.000 oz Centennial into boil for 15.000 min.
- Stop boiling the wort.
- Steep 1.500 oz Citra in wort for 0.000 s.
- Steep 1.500 oz Meridian in wort for 0.000 s.
- Steep 1.500 oz Centennial in wort for 0.000 s.
- Steep 1.500 oz Amarillo in wort for 0.000 s.
- You should have 11.061 gal wort post-boil. You anticipate losing 1.000 gal to trub and chiller loss. The final volume in the primary is 10.061 gal.
- Cool wort and pitch Wyeast - London Ale III Ale yeast, to the primary.
- Let ferment until FG is 1.016.
- Transfer beer to secondary.
Dry hopping will be with 1 oz Amarillo, 1.5 oz Centennial, and 2 oz Citra.
March 24, 2014, racked to secondary. Harvested about 3 pints of the yeast, which always looks great. After 1272, I think this London Ale III is my next favorite ale yeast. The experiment with fermenting in a bag seems fine so far. No off-flavors that I could detect from the hydrometer sample. I'm actually a little disappointed in the flavor, not a lot of hop flavor and very little bitterness. Since there is a crapload of hops in this recipe, I expected more. I did add dry hops to the secondary:
1 oz Amarillo
1.5 oz Centennial
2 oz Citra
Saturday, March 1, 2014
Batch 149, Idaho Red
Haven't brewed in quite a while, and kegs are getting empty. I cleaned 6 today while brewing. My backlog is getting low. Probably need to brew again next weekend
and get some supply built up. This is a new recipe, I started with the Panama Red grain bill, traded out some of the 2-row for Munich to add a little more maltiness, and worked the hops so this comes out a very balanced beer.
Idaho Red - American Amber Ale (10B)
Idaho Red - American Amber Ale (10B)
| Brewer | Dale |
| Date | 3/1/14 |
| Batch Size | 10.000 gal | Boil Size | 12.500 gal |
| Boil Time | 90.000 min | Efficiency | 75% |
| OG | 1.053 | FG | 1.014 |
| ABV | 5.1% | Bitterness | 29.5 IBU (Tinseth) |
| Color | 13.9 srm (Morey) | Calories (per 12 oz.) | 175 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Pale Malt (2 Row) US | Grain | 14.000 lb | Yes | No | 79% | 2.0 srm |
| Munich Malt - 10L | Grain | 5.000 lb | Yes | No | 77% | 10.0 srm |
| Caramel/Crystal Malt - 60L | Grain | 2.000 lb | Yes | No | 74% | 60.0 srm |
| Briess - Wheat Malt, White | Grain | 1.250 lb | Yes | No | 86% | 2.6 srm |
| Chocolate Malt (US) | Grain | 4.375 oz | Yes | No | 60% | 350.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Galena | 12.0% | 1.750 oz | Boil | 60.000 min | Leaf | 26.7 |
| Mount Hood | 5.5% | 2.000 oz | Boil | 5.000 min | Leaf | 2.8 |
Misc
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| Irish Moss | Fining | Boil | 1.000 tsp | 15.000 min |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Wyeast - American Ale II | Ale | Liquid | 2.000 cups | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion Step, 68C | Infusion | 8.446 gal | 168.613 F | 154.400 F | 60.000 min |
| Final Batch Sparge | Infusion | 6.982 gal | 184.353 F | 165.200 F | 15.000 min |
Instructions
- Add 14.000 lb Pale Malt (2 Row) US, 4.375 oz Chocolate Malt (US), 2.000 lb Caramel/Crystal Malt - 60L, 1.250 lb Briess - Wheat Malt, White, 5.000 lb Munich Malt - 10L to the mash tun.
- Bring 8.446 gal water to 168.613 F, 6.982 gal water to 184.353 F for upcoming infusions.
- Add 8.446 gal water at 168.613 F to mash to bring it to 154.400 F. Hold for 60.000 min.
- Add 6.982 gal water at 184.353 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Bring the wort to a boil and hold for 90.000 min.
- Put 1.750 oz Galena into boil for 60.000 min.
- Put 1.000 tsp Irish Moss into boil for 15.000 min.
- Put 2.000 oz Mount Hood into boil for 5.000 min.
- Stop boiling the wort.
- You should have 11.000 gal wort post-boil. You anticipate losing 4.000 qt to trub and chiller loss. The final volume in the primary is 10.000 gal.
- Cool wort and pitch Wyeast - American Ale II Ale yeast, to the primary.
- Let ferment until FG is 1.014.
- Transfer beer to secondary.
Wednesday, January 1, 2014
Batch 148, Sculpin IPA clone
The club did the annual group brew on New Years day, which is traditional. We did this recipe that I found on-line and posted in the club forum:
Supposedly this is the recipe for Sculpin that Ballast Point passed around at NHC a few years ago:
Grain
% Amount Name Origin Potential SRM
80 11.00 lbs Pale Malt (2 Row) 1.8L America 1.036 2
7.3 1.00 lbs Cara-Pils Dextrine Malt America 1.033 2
3.6 0.50 lbs CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs Crystal Malt 10L America 1.035 10
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz Amarillo Gold Pellet 9.4 45.6 Mash Hop
0.50 oz Warrior Pellet 16.3 35.9 60min
0.25 oz Magnum Pellet 14.4 15.9 60min
0.25 oz Hallertau Northern Brewer Pellet 7.1 7.8 60min
0.25 oz Tomahawk Pellet 16.4 18.1 60min
0.25 oz Crystal Pellet 3.6 2 60min
0.25 oz Centennial Pellet 9.9 5.6 30min
0.25 oz Simcoe Pellet 13.6 7.6 30min
1.00 oz Amarillo Gold Pellet 9.4 0 0min
1.00 oz Simcoe Pellet 13.6 0 0min
2.00 oz Amarillo Gold Pellet 9.4 0 Dry Hop
Extras
1.00 units Whirlfloc Tablets 15min boil
Yeast
White Labs WLP001 California Ale
Joe hosted and Steve P gave me a hand. Good times!
I think everyone used a different yeast for this, I used 1272 from batch 147.
Supposedly this is the recipe for Sculpin that Ballast Point passed around at NHC a few years ago:
Grain
% Amount Name Origin Potential SRM
80 11.00 lbs Pale Malt (2 Row) 1.8L America 1.036 2
7.3 1.00 lbs Cara-Pils Dextrine Malt America 1.033 2
3.6 0.50 lbs CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs Crystal Malt 10L America 1.035 10
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz Amarillo Gold Pellet 9.4 45.6 Mash Hop
0.50 oz Warrior Pellet 16.3 35.9 60min
0.25 oz Magnum Pellet 14.4 15.9 60min
0.25 oz Hallertau Northern Brewer Pellet 7.1 7.8 60min
0.25 oz Tomahawk Pellet 16.4 18.1 60min
0.25 oz Crystal Pellet 3.6 2 60min
0.25 oz Centennial Pellet 9.9 5.6 30min
0.25 oz Simcoe Pellet 13.6 7.6 30min
1.00 oz Amarillo Gold Pellet 9.4 0 0min
1.00 oz Simcoe Pellet 13.6 0 0min
2.00 oz Amarillo Gold Pellet 9.4 0 Dry Hop
Extras
1.00 units Whirlfloc Tablets 15min boil
Yeast
White Labs WLP001 California Ale
Joe hosted and Steve P gave me a hand. Good times!
I think everyone used a different yeast for this, I used 1272 from batch 147.
Sunday, December 23, 2012
Batch 131, Pail Ail
Pail Ail
A basic pale ale recipe, featuring Magnum and Saaz.
Recipe Characteristics
Ingredients
Mashed at 148F.
Update 12/31, racked to kegs.
A basic pale ale recipe, featuring Magnum and Saaz.
| Recipe | Pail Ail | Style | American Pale Ale | |||
| Brewer | Batch | 10.00 gal | ||||
| All Grain |
Recipe Characteristics
| Recipe Gravity | 1.045 OG | Estimated FG | 1.011 FG | |||
| Recipe Bitterness | 42 IBU | Alcohol by Volume | 4.4% | |||
| Recipe Color | 13° SRM | Alcohol by Weight | 3.5% |
Ingredients
| Quantity | Grain | Type | Use | |||||
| 10.00 lb | American Munich | Grain | Mashed | |||||
| 10.00 lb | American two-row | Grain | Mashed | |||||
Quantity |
Hop | Type | Time | |||||
| 1.50 oz | Magnum | Whole | 60 minutes | |||||
| 2.00 oz | Saaz | Whole | 10 minutes | |||||
Quantity |
Misc | Notes | ||||||
| 1.00 unit | American Ale yeast | Yeast | 1272 | |||||
Mashed at 148F.
Update 12/31, racked to kegs.
Saturday, November 10, 2012
Batch 129, Leeser
Slightly different than last time, I kept the grain bill the same, but am using Magnum for the bittering hops.
10 gallons Bohemian Pilsner
OG: 1.044
FG: 1.011
IBU: 41
SRM: 12
ABV 4.3%
10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils
Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour. Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.
1.5 oz Magnum, 60 minutes
1.5 oz US Saaz, 15 minutes
1.5 oz US Saaz, 5 minutes
Pitched onto the yeast cakes from batch 127.
Pitched at 50F, hold at 50F for 12 days. Removed from freezer on Nov 22.
Raise to 65F for 24 hours, actually until Nov 24.
Lager at 34F for 40 days. Put into lager on Nov 24, should be done lagering on Jan 5.
10 gallons Bohemian Pilsner
OG: 1.044
FG: 1.011
IBU: 41
SRM: 12
ABV 4.3%
10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils
Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour. Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.
1.5 oz Magnum, 60 minutes
1.5 oz US Saaz, 15 minutes
1.5 oz US Saaz, 5 minutes
Pitched onto the yeast cakes from batch 127.
Pitched at 50F, hold at 50F for 12 days. Removed from freezer on Nov 22.
Raise to 65F for 24 hours, actually until Nov 24.
Lager at 34F for 40 days. Put into lager on Nov 24, should be done lagering on Jan 5.
Saturday, October 27, 2012
Batch 128, Barleywine partigyle
My homebrew club is doing another barrel aged beer, this time a barleywine. The recipe is a Bigfoot clone. I bumped up the grain bill to do a partigyle.
5 gallons barleywine, 5 gallons pale ale.
30 lbs 2-row
1.5 lbs Crystal 60
2.0 oz Chinook, 60 minutes
1.0 oz Cascade, 20 minutes
1.0 oz Centennial, 20 minutes
2.0 oz Cascade, 10 minutes
1.0 oz Centennial, 10 minutes
This is hops for 5 gallons, so double these hops as this quantity goes in both boil kettles.
Wyeast 1272, American Ale II
This is slightly different than the Bigfoot clone recipe, I was a little short on Centennial, and didn't have the darker crystal malt on hand.
This gives an OG of 1.075. Reading my partigyle notes, this will make a barleywine at 1.103 and a smaller beer at 1.050.
31.5 lbs grain will absorb 4 gallons of water (31.5 lbs x 0.125 gal/lbs = 3.9 gal = 4 gal or close enough), so I mashed with 11 gallons to get 7 gallons of wort in the boil kettle with a single run off.
Sparged with 7 gallons into a second boil kettle for the pale ale. No additional absorption on the second runnings, so collected all 7 gallons.
I used my HLT as the second boil kettle and forgot to put in the SS braid before filling it, so I used a hop bag.
Barleywine OG: 1.104 actual
Pale ale OG: 1.058 actual
5 gallons barleywine, 5 gallons pale ale.
30 lbs 2-row
1.5 lbs Crystal 60
2.0 oz Chinook, 60 minutes
1.0 oz Cascade, 20 minutes
1.0 oz Centennial, 20 minutes
2.0 oz Cascade, 10 minutes
1.0 oz Centennial, 10 minutes
This is hops for 5 gallons, so double these hops as this quantity goes in both boil kettles.
Wyeast 1272, American Ale II
This is slightly different than the Bigfoot clone recipe, I was a little short on Centennial, and didn't have the darker crystal malt on hand.
This gives an OG of 1.075. Reading my partigyle notes, this will make a barleywine at 1.103 and a smaller beer at 1.050.
31.5 lbs grain will absorb 4 gallons of water (31.5 lbs x 0.125 gal/lbs = 3.9 gal = 4 gal or close enough), so I mashed with 11 gallons to get 7 gallons of wort in the boil kettle with a single run off.
Sparged with 7 gallons into a second boil kettle for the pale ale. No additional absorption on the second runnings, so collected all 7 gallons.
I used my HLT as the second boil kettle and forgot to put in the SS braid before filling it, so I used a hop bag.
Barleywine OG: 1.104 actual
Pale ale OG: 1.058 actual
Batch 127, Leeser
The name is an inside joke, you'd need to watch Doc Martin to get it.
10 gallons Pilsner
OG: 1.044
FG: 1.011
IBU: 41
SRM: 12
ABV 4.3%
10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils
Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour. Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.
2.5 oz Mt. Hood, 60 minutes
1.25 oz Perle, 60 minutes
1.5 oz Czech Saaz, 15 minutes
1.5 oz Czech Saaz, 5 minutes
Wyeast 2124, Bohemian lager yeast, 2 packages.
It appears I boiled a little too hard, I ended up with 9 gallons of 1.054 wort in the fermenters. Topped off with 1 gallon cold water, which puts actual OG at 1.049.
Pitched at 50F, hold at 50F for 12 days.
Raise to 65F for 24 hours.
Lager at 34F for 40 days.
Update, 12/29: Racked to new kegs without moving the lager kegs, so got very clear beer. Primed each keg with 1.75 oz table sugar.
10 gallons Pilsner
OG: 1.044
FG: 1.011
IBU: 41
SRM: 12
ABV 4.3%
10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils
Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour. Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.
2.5 oz Mt. Hood, 60 minutes
1.25 oz Perle, 60 minutes
1.5 oz Czech Saaz, 15 minutes
1.5 oz Czech Saaz, 5 minutes
Wyeast 2124, Bohemian lager yeast, 2 packages.
It appears I boiled a little too hard, I ended up with 9 gallons of 1.054 wort in the fermenters. Topped off with 1 gallon cold water, which puts actual OG at 1.049.
Pitched at 50F, hold at 50F for 12 days.
Raise to 65F for 24 hours.
Lager at 34F for 40 days.
Update, 12/29: Racked to new kegs without moving the lager kegs, so got very clear beer. Primed each keg with 1.75 oz table sugar.
Saturday, September 1, 2012
Batch 126, Dagger Falls
I don't know if this counts as a "clone" since this recipe came from the brewer at Sockeye. He gave a recipe for 5 gallons, I doubled everything for 10.
Dagger Falls IPA
10 Gal. All-Grain Batch
O.G. 1.060
F.G. 1.012
Yeast: White Labs WLP-001 Cal. Ale (I substituted Wyeast 1056, which is supposed to be the same)
Mash Temp. : 151-152 for 1 hr.
20# Pale Malt
2.5# Vienna Malt
1.5# C-75
hops:
.6 oz. Simcoe, .6 oz. Centennial in the Mash
1.0 oz. Simcoe, .4 oz. Magnum 1st Wort hops
Boil 1 Hour
1.0 oz. Magnum, .6 oz. Centennial @ Boil (60 mins.)
.8 oz. Simcoe, .8 oz. Centennial, .6 oz. Galena @ (40 mins.)
1.4 oz. Simcoe, .8 oz. Centennial @ (25 mins.)
1.2 oz. Liberty, .8 oz. Simcoe @ (10 mins.)
2 oz. Centennial @ (0 mins. - flame out)
Dry Hop on 3rd day of fermentation in primary with:
1.4 oz. Simcoe, .6 oz. Centennial
Actual OG was 1.060. This is the first time I'd done mash hops, it smelled great!
Dagger Falls IPA
10 Gal. All-Grain Batch
O.G. 1.060
F.G. 1.012
Yeast: White Labs WLP-001 Cal. Ale (I substituted Wyeast 1056, which is supposed to be the same)
Mash Temp. : 151-152 for 1 hr.
20# Pale Malt
2.5# Vienna Malt
1.5# C-75
hops:
.6 oz. Simcoe, .6 oz. Centennial in the Mash
1.0 oz. Simcoe, .4 oz. Magnum 1st Wort hops
Boil 1 Hour
1.0 oz. Magnum, .6 oz. Centennial @ Boil (60 mins.)
.8 oz. Simcoe, .8 oz. Centennial, .6 oz. Galena @ (40 mins.)
1.4 oz. Simcoe, .8 oz. Centennial @ (25 mins.)
1.2 oz. Liberty, .8 oz. Simcoe @ (10 mins.)
2 oz. Centennial @ (0 mins. - flame out)
Dry Hop on 3rd day of fermentation in primary with:
1.4 oz. Simcoe, .6 oz. Centennial
Actual OG was 1.060. This is the first time I'd done mash hops, it smelled great!
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