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

 

Fermentables

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

Hops

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

Misc

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

Yeast

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.

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.