Saturday, July 23, 2022

Batch 273, Guava IPA

 Just a repeat of a previous batch, with a couple of minor differences. Last time, I used 20 lb of 2-row, this time I used 23.2 just to finish out the bag. Also, I'm going to use a little more guava, the 1 kg packages of guava I usually buy was out of stock, so I got 3 14oz packages, which works out to 1.2 kg.

10 gallon batch

23.2 lb 2-row

2.5 lb white wheat

42 oz guava paste

Mashed in with 9 gallons of 170F water, hit 154F, adjusted pH to 5.17. Mashed for 45 minutes, then vorlauf for 15 minutes for both batch sparges. Collected 12.5 gallons in the boil kettle.

1.75 oz Citra, FWH

2 oz Magnum, 60 minutes

2 tsp Irish Moss, 15 minutes

3 oz Citra, 5 minutes

90 minute boil. Transferred to the fermenter, oxygenated, pitched 1 quart Wyeast 1272.

I'll add the guava next Wednesday or Thursday. 

Update, July 28, 2022: Added the guava. Killed our blender doing it, I'd chopped the three 14 oz blocks of guava paste into cubes, put them in the blender, covered with RO water, and blended, and the blender died. It popped an internal fuse, I have a new fuse coming from Amazon tomorrow. I finished the blending in a food processor, that worked just fine.

Also, there was a blowout. I don't think I've ever had a blowout with my current set up, 10 gallons of beer in a 13 gallon fermenter gives quite a lot of head space. There is a 13 gallon trash compactor bag in the fermenter, and then I put an 8 gallon trash bag over the top. I press all the air out of the 8 gallon bag, so it's just CO2 output from the yeast that makes it balloon up. Apparently, it was a very active fermentation.


Tuesday, July 12, 2022

Batch 272 - Centennial Pale Ale

 Another pretty simple recipe, using only Centennial hops. I have almost 2 pounds on hand, so I thought I'd do a single hop beer with them.

10 gallon batch

20.0 lb 2-row

1.5 lb biscuit malt

1.5 lb white wheat

1 oz chocolate malt, just for a little bit of color

Mashed with 7 gallons water at 170F, hit 155F in the mash tun. Adjusted pH to 5.3. After 45 minute, started a 15 minute vorlauf, both batches. Collected 4.5 gallons on first runnings, then another 8 gallons on second runnings for a total of 12.5 gallons in the boil kettle.

1.0 oz Centennial, FWH

1.0 oz Centennial, 60 minutes

2.0 oz Centennial, flame out

90 minute boil. Chilled to 120F, which put the plate chiller output temp at 72F, so diverted the output to the fermenter. Oxygenated 60 seconds, pitched a quart jar of 1272 from a previous batch (probably a pint of yeast). Covered the fermenter with a plastic bag, pressing out all of the air above the wort. 

OG: 1.054, 1.056 actual

ABV: 5.3%

SRM: 6.5

IBU: 39