Sunday, December 13, 2015

Batch 182, Oktoberfest

This was a really popular beer this fall, so by popular demand, I'm making another. This is slightly different than last time, but should be pretty close. I'd used most of the pilsner malt that I had yesterday and didn't realize I was completely out of Munich, so I substituted 2-row.

10 gallon batch

2.75 lb pilsner
10 lb Vienna
1.5 lb wheat
1 lb Crystal 60
12.25 lb 2-row

Single infusion mash at 152F. The mash actually started at about 140F and I discovered the thermometer I'd been using for the mash water was off by 10 degrees. It's in the trash now and I've ordered a couple of new ones. I got some more water heated up and added about 25 minutes later to get the temp to 152F.

90 minute boil:
1.25 Magnum at 60 min
2 tsp Irish Moss at 15 min
3.5 oz Mt Hood at 5 min

I need to check on the yeast, I'll update this tomorrow. I have a can of a new kind of yeast from Portland, I think it's the Oktoberfest yeast from Imperial Yeast, but I don't see that on the website and it's raining and cold outside and I have on flip flops, so I don't want to go back out to the beer shed to check. I'm planning to pitch it tomorrow when the temp of the wort is right.

April 29, this beer came out fine, so I put it on tap today. I left it on the yeast for 4 months total. It wasn't done when we left for warmer climates, so I turned the temp on the freezer down to 45F and hoped for the best. This turned out fine, the Leeser from batch 182 didn't.

Saturday, December 12, 2015

Batch 181, Leeser

I'm doing a couple of lagers now so they can sit and do the lagering thing while we're off to warmer places this winter.

10 gallon batch

20.5 lb Pilsner
1.25 lb wheat
1 lb Crystal 10

Single infusion mash at 152F for 60 minutes.

1.5 oz Magnum, FWH
2 tsp Irish Moss, 15 min
3 oz Saaz, 5 min

I used a mix of a new package of Wyeast 2206 Bavarian lager yeast and about a pint of Wyeast 2124 Bohemian lager yeast from Batch 171.

April 29, 2016. crap. I let this sit on the yeast the entire time (4 months!) we were traveling south for the winter and it tastes like shit. I haven't dumped a batch in quite a while, but this one went down the drain. Oddly enough, the Oktoberfest that I did at the same time and also sat on its yeast for 4 months is great and on tap now.

Friday, December 4, 2015

Batch 180, Guava IPA

Another iteration of the guava IPA I've been working on. This one is the same as the one I did at the Edge, just cut in half.

10 gallon batch.

14 lb 2-row
6 lb munich
1 kg guava paste
2.5 lb wheat

Mashed at 155F. I added the guava with the 5 minute hops. To prepare the guava, I chopped it into 1" cubes, put them in a pot, added water to cover, then heated on medium until it was all dissolved.

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

Wyeast 1272, American Ale II, 1 quart starter from a new pitch.

OG: 1.060

Tuesday, December 1, 2015

Batch 179, Panama Red

Just like all the others...

10 gallon batch

20.25 lb 2-row
1.5 lb crystal 60
1.5 lb wheat
0.25 lb chocolate malt

Mash at 156F, although it was very cold today, and I only hit about 152F, then the temp dropped to about 142F by the time the mash was done.

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

Wyeast 1272, American Ale II, 1 quart starter from a new pitch.

That is all, it's bubbling away nicely.