tag:blogger.com,1999:blog-55562411944947630742024-03-15T12:49:50.956-06:00It comes in pintsA homebrewing blogDalehttp://www.blogger.com/profile/10665609276390432674noreply@blogger.comBlogger362125tag:blogger.com,1999:blog-5556241194494763074.post-91559038569947465852024-03-14T12:40:00.002-06:002024-03-15T12:48:59.672-06:00Batch 294, another Belma Summer Ale<p> I thought I'd do the same recipe again to help me figure out what I need to do to improve. I discovered a semi-serious issue last time, the gap was too wide on my grain mill. I don't have a feeler gauge handy, so I used a credit card and I thought that the grind might be too fine, but it worked out with no problems. Another issue I discovered this time is the SS braid that I have in the boil kettle is too tight, the wort won't go through it. Good to know.</p><p><br /></p><p>5 gallon batch, pretty much the same as last time.</p><p><br /></p><p>12 lb 2-row</p><p>5 oz white wheat (I'm out now)</p><p>5 oz crystal 60, just to cut down the sweetness and color a bit.</p><p><br /></p><p>Mash water at 175F got me 150F in the mash tun, so that's okay. No stuck sparge, which I thought might happen. I measured the water carefully, so I did get 6.5 gallons in the boil kettle, and ended up with 5.5 gallons in the fermenter.</p><p><br /></p><p>Same hops as last time:</p><p>2 oz Belma, 60 min</p><p>4 oz Belma, 5 min</p><p><br /></p><p>Yeast from the last batch, about a pint of reasonably thick slurry.</p><p><br /></p><p><br /></p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com023903 Posada Concepción, B.C.S., Mexico26.7533523 -111.8982196-1.5568815361788459 -147.0544696 55.063586136178841 -76.7419696tag:blogger.com,1999:blog-5556241194494763074.post-89170945415356009362024-02-24T12:34:00.003-07:002024-03-15T12:40:16.980-06:00Batch 293, Belma Summer Ale<p> Still forgetting to update this blog. This batch is done and gone, it was decent. I went with a simple brew to help me figure out my system here. I got a new grain mill, it turns out the gap was too wide, so I missed my numbers, 1.040 OG instead of 1.052. Oh well, it was a good beer anyway. I also ended up about a gallon short, so just under 4 gallons in the keg, which was a little disappointing.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>12 lb 2-row</p><p>8 oz white wheat</p><p>6 oz crystal 60</p><p><br /></p><p>Mashed at 148F, about the same as last time. Mash water was at 170F so I'll go a little higher next time to hit that mid-150F range that I'm aiming for.</p><p><br /></p><p>2 oz Belma, 60 min</p><p>4 oz Belma, 5 min</p><p><br /></p><p>This turned out pretty good, and it's all gone now.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com023903 Posada Concepción, B.C.S., Mexico26.7533523 -111.8982196-1.5568815361788459 -147.0544696 55.063586136178841 -76.7419696tag:blogger.com,1999:blog-5556241194494763074.post-25848908899399146482024-02-10T12:26:00.008-07:002024-03-15T12:34:33.122-06:00Batch 292, Guava IPA<p> I guess I'm just getting lazy, I'm three brews behind on updating this blog. This is my first batch in Baja this season, I'm still trying to get a grip on my system here. I brought a lot (a LOT) of dry yeast down, so I figured I'm good to go. I should not have bothered with doing a guava IPA first, I really should have done something simple and easy just to get used to the system again and to get some fresh yeast going.</p><p>Anyway, I forgot to write down anything, this is pretty much like what I've done before:</p><p><br /></p><p>10 lb 2-row</p><p>1 lb wheat</p><p>1.1 lb guava paste (added after primary fermentation is complete)</p><p>Missed my temp, got about 147F instead of the 155F I was aiming for.</p><p><br /></p><p>2 oz Citra, 60 min</p><p>2 oz Citra, 5 min</p><p><br /></p><p>Overall, it was barely drinkable. I used a lot of yeast, maybe 5 packets as it just didn't seem to want to take off. It was beer in the end, so there is that.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0Q433+M4 Posada Concepción, B.C.S., Mexico26.7541374 -111.897208626.750305277992091 -111.90150013442383 26.757969522007912 -111.89291706557617tag:blogger.com,1999:blog-5556241194494763074.post-25880942255129982942023-11-18T18:16:00.003-07:002023-11-18T18:29:36.870-07:00Batches 290 and 291, Basil IPA and a Dunkel<p> Well, la dee da. I made two beers in one day, it was a lot of work, but worth it, of course. Right now, it's towards the end of November. I brewed these around the end of September, but apparently never bothered to update this blog. I've looked around, but can't find my brew notes. Since I've done both of these before, I'm just going to link to my previous notes:</p><p>Basil IPA: <a href="https://itcomesinpints.grafidog.com/2022/08/batch-274-basil-ipa.html">https://itcomesinpints.grafidog.com/2022/08/batch-274-basil-ipa.html</a></p><p>Dunkel: <a href="https://itcomesinpints.grafidog.com/2022/09/batch-276-erdinger-dunkel-clone.html">https://itcomesinpints.grafidog.com/2022/09/batch-276-erdinger-dunkel-clone.html</a></p><p>A few things were done differently, so I'll use my awesome memory and write down a few fuzzy notes.</p><p>We took out our garden this year, we're just not back from Baja early enough in the spring to get things in the ground in time for a good harvest. The basil came from my son and some from a tennis friend. I had more than enough, so I made some dehydrated tomatoes with a basil leaf and black pepper on top. Those are so delicious and so easy! Just slice the tomatoes, put them on the dehydrator, grind on some fresh black pepper, stick a basil leaf on top, and in a few hours are a wonderful snack. Next year I'm growing my own basil in a pot, and maybe a tomato plant also. </p><p>I should also mention another thing about the basil batch that I linked above -- that beer is still on tap! And it's still delicious! Admittedly, the hops flavor has diminished, but the basil flavor is still quite prevalent and it's still a very good beer. </p><p>For the dunkel, I wanted to use <a href="https://wyeastlab.com/product/german-ale/" target="_blank">Wyeast 1007</a>, but my local homebrew store was out. My second choice, <a href="https://wyeastlab.com/product/american-wheat/" target="_blank">Wyeast 1010</a> , was also out of stock, so the homebrew store guy recommended a dry yeast. Beats me what it was, some sort of German strain, but it took off like crazy. I was at the homebrew store today, and couldn't find it again, so I still don't know what it was. I sprinkled one package on top of the wort, and had a blowout. I never have blowouts, I <a href="https://itcomesinpints.grafidog.com/2016/10/fermenting-in-bag.html" target="_blank">ferment in 13 gallon containers</a> so I usually have 3+ gallons of head space, plus I always put another plastic bag over the top, which generally holds in any excess foam. Not this time, my chest freezer is a mess. </p><p>So I brewed these at the end of September and put them in the fermenter I'm guessing around September 30? Maybe? Then my wife and I headed out on a 6 week cruise on October 5. I've got one of those nifty wifi connected Inkbird temperature controllers, so somewhere at sea off the coast of Peru around October 17, I turned the temperature down to 33F for a good cold crash. We got back from the cruise last night, and today I kegged them, discovered the mess in the chest freezer, and discovered that I have no notes, but this is a better read anyway. </p><p><br /></p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-47582264095357291162023-09-18T12:44:00.001-06:002023-09-18T12:44:33.614-06:00Beer Line CleanerI ran across <a href="https://www.reddit.com/r/Homebrewing/comments/16ltpe4/comment/k15dfop/" target="_blank">a post on Reddit</a> that mentioned this DIY beer line cleaner:<div><br /></div><div><a href="https://www.homebrewfinds.com/recirculating-draft-line-cleaning-build/">https://www.homebrewfinds.com/recirculating-draft-line-cleaning-build/</a></div><div><br /></div><div>I spent half an hour or so putting one together. I found a pond pump in the garage and various bits of tubing, a liquid post from a damaged keg, a barbed connector that fit the liquid post, a couple of hose clamps, and it's done, easy peasy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PFQFaQNA4BbHZ7Ptwrw0ARIk48frALi0ekLotQZ3wWapyjEqlwnRKV_BnAmTHezuuqciHdXcqRROB9wkb6k8dqmlfajY3FPGHESULEhcObPfJZ43xdOya9LA-ZHQPvNQRTJVp0WZS_vJ8RQTz3DJio_ZhHnS7H-Nrh2C7YxhF8tGaCoY27QDOnwUzrRa/s4032/PXL_20230918_182104046.MP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PFQFaQNA4BbHZ7Ptwrw0ARIk48frALi0ekLotQZ3wWapyjEqlwnRKV_BnAmTHezuuqciHdXcqRROB9wkb6k8dqmlfajY3FPGHESULEhcObPfJZ43xdOya9LA-ZHQPvNQRTJVp0WZS_vJ8RQTz3DJio_ZhHnS7H-Nrh2C7YxhF8tGaCoY27QDOnwUzrRa/w360-h640/PXL_20230918_182104046.MP.jpg" width="360" /></a></div><br /><div><br /></div><div><br /></div><div>Just connect the liquid line in the kegerator to the pump, use the long hose on the tap, and recirculate. First with PBW, follow that with a rinse with Starsan. Here's a shot of it in action.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhChKwbSapgG8bswhznB0T_UUVwALe_pX7KRAJBrRURxenP5h2AyG6KECyrZ6bq4coIfp5fYDqDOIYZCCB0Uq7sYwox1zu0PGWMX-PDKJ1kffi4AyZYxiooVlJSdxEZYASKwptAbexbSgc6kIyuCImMY5rWZ3gxdGQKq3BJe6dfxGPK7yZAaSSD0hoE9J/s4032/PXL_20230918_183309385.MP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhChKwbSapgG8bswhznB0T_UUVwALe_pX7KRAJBrRURxenP5h2AyG6KECyrZ6bq4coIfp5fYDqDOIYZCCB0Uq7sYwox1zu0PGWMX-PDKJ1kffi4AyZYxiooVlJSdxEZYASKwptAbexbSgc6kIyuCImMY5rWZ3gxdGQKq3BJe6dfxGPK7yZAaSSD0hoE9J/w360-h640/PXL_20230918_183309385.MP.jpg" width="360" /></a></div><br /><div><br /></div>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-50627441515502682432023-09-16T17:00:00.001-06:002023-09-17T09:48:52.846-06:00Batch 289, Leeser and Berry CiderSort of a Leeser, I guess. This recipe has diverged so far from the original, it's not really the same any more. I was out of stuff, so substituted.
10 gallon batch
21.5 lb pilsner malt - I only had about 5 lbs, so the rest is 2-row
1.5 lb white wheat - I only had a pound, oh well
Mashed at some unknown temperature because I forgot to look. The mash water was at 163F, so I'm guessing low 150's. Adjusted pH to 5.3.
1.5 oz Magnum, 60 minutes - turns out I'm out of Magnum, so I used Chinook.
3 oz Saaz, 5 minutes - I only had 2 oz of Saaz, so I used that plus another 2 oz of Hallertau, both were pellets.
Wyeast 1272
OG: 1.055, 1052 actual, close enough
Also made a cider, usual recipe:
1 gallon (maybe a little more) of wort from the above batch
11 cans Winco frozen apple cider juice
Mixed together, then added water to make 4 gallons, gravity at this point was 1.062. Oxygenated and pitched Wyeast 1272.
I'll add the fruit in a week or so. This should come out at about 6.5% ABV.
Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-67511118441701777012023-08-02T15:00:00.007-06:002023-08-02T15:08:29.199-06:00Batch 288, Centennial Pale Ale<p> I'm still short of ingredients, but I have quite a bit of Centennial, so this one is all Centennial. Not a SMASH, I'm good on grain, just short on hops.</p><p>After a recent update to my computer, BrewTarget quit running, so I did some debugging on the latest code and got it running again. I set it to print my recipe as html, then copied and pasted here, pretty slick! (Don't do a view source, the html from both blogger and BrewTarget are shit.)</p><p>Pretty easy brewday, the weather even cooperated and didn't get too hot. No problems, everything went smoothly for some reason.</p><div style="font-family: Sans; margin: 37px 37px 12px; text-align: left;"><br /><table border="0" cellpadding="0" cellspacing="2" style="border-collapse: collapse; color: white; font-size: 12px; margin: 0px 37px;"><tbody><tr><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Batch Size</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="20%"><p style="margin: 0px; white-space: pre-wrap;">10.00 gal</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;" width="40%"><p align="right" style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Boil Size</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">12.000 gal</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Boil Time</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">90.000 min</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p align="right" style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Efficiency</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">70</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">OG</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1.052 sg 1.060 actual</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p align="right" style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">FG</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1.014 sg</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">ABV</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">5.2%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p align="right" style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">IBU</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">39.8 (Tinseth)</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Color</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">8.1 srm (Morey)</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid; padding-left: 0px;"><p align="right" style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Estimated calories (per 12 oz)</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">172</p></td></tr></tbody></table><h3 style="margin: 14px 37px 12px;"><span style="font-size: large;">Fermentables</span></h3><table border="0" cellpadding="0" cellspacing="2" style="border-collapse: collapse; color: white; font-size: 12px; margin: 0px 37px;"><tbody><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="20%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Name</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Type</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Amount</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Mashed</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Late</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Yield</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Color</span></p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Pale Malt (2 Row) US</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Grain</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">22.000 lb</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Yes</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">No</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">79%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">2.0 srm</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">White Wheat Malt</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Grain</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1.000 lb</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Yes</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">No</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">86%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">2.0 srm</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Caramel/Crystal Malt - 120L</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Grain</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">12.000 oz</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">No</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">No</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">72%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">120.0 srm</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Total</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">—</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">23.750 lb</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">—</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">—</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">—</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">—</p></td></tr></tbody></table><div style="margin: 14px 37px 12px; text-align: left;"><span style="font-size: x-small;">Mashed with 8 gallons at 165F, hit 154F in the tun. Adjusted pH to 5.34. Actually, I was a bit short on Crystal 120, so I used 7 5/8 oz of 120 and 4 3/8 oz Crystal 60.</span></div><h3 style="margin: 14px 37px 12px;"><span style="font-size: large;">Hops</span></h3><table border="0" cellpadding="0" cellspacing="2" style="border-collapse: collapse; color: white; font-size: 12px; margin: 0px 37px;"><tbody><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="20%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Name</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Alpha</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Amount</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Use</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Time</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Form</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">IBU</span></p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Centennial</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">10.5%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1.000 oz</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">First Wort</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">90.000 min</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Leaf</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">18.2</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Centennial</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">10.5%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1.000 oz</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Boil</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">60.000 min</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Leaf</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">15.5</p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Centennial</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">10.5%</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">2.000 oz</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Boil</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">5.000 min</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Leaf</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">6.2</p></td></tr></tbody></table><h3 style="margin: 14px 37px 12px;"><span style="font-size: large;">Misc</span></h3><table border="0" cellpadding="0" cellspacing="2" style="border-collapse: collapse; color: white; font-size: 12px; margin: 0px 37px;"><tbody><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="20%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Name</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Type</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Use</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Amount</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Time</span></p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Irish Moss</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Fining</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Boil</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">2.000 tsp</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">15.000 min</p></td></tr></tbody></table><h3 style="margin: 14px 37px 12px;"><span style="font-size: large;">Yeast</span></h3><table border="0" cellpadding="0" cellspacing="2" style="border-collapse: collapse; color: white; font-size: 12px; margin: 0px 37px;"><tbody><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="20%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Name</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Type</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Form</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Amount</span></p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;" width="10%"><p style="margin: 0px; white-space: pre-wrap;"><span style="font-weight: 600;">Stage</span></p></td></tr><tr><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">1272 - American Ale II</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Ale</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Liquid</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">0.53 cup</p></td><td style="border-color: rgb(255, 255, 255); border-style: solid;"><p style="margin: 0px; white-space: pre-wrap;">Primary</p></td></tr></tbody></table></div>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-62873309304021067222023-06-30T13:47:00.001-06:002023-07-08T13:55:33.256-06:00Batch 287, PNW IPA<p> Back in the real world, making beer in the beer shed.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>12 lb 6 oz 2-row</p><p>14 lb 10 oz pilsner</p><p>2 lb white wheat</p><p>1 lb crystal 60</p><p>1 oz chocolate malt (just for a little color)</p><p><br /></p><p>Using what I had on hand left over from last year, hence the combination of 2-row and pilsner. Mashed in with 8 gallons at 165F, hit 147F in the boil kettle. A little lower than I was aiming for, but it'll be okay. Collected 12 gallons in the kettle, also ran off one more gallon for cider.</p><p><br /></p><p>3 oz Chinook, 60 min</p><p>2 oz Centennial, 30 min</p><p>All remaining Irish moss, about 2 tsp, 15 min</p><p>2 oz Centennial, 5 min</p><p><br /></p><p>60 minute boil.</p><p><br /></p><p>1 qt 1272 American Ale II, last years yeast, made a starter first</p><p><br /></p><p>Pretty straightforward brew day, except for the stainless braid coming unconnected in the mash tun. That's a pain.</p><p><br /></p><p>Made a berry cider also, usual recipe.</p><p><br /></p><p><br /></p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-57428422591475089912023-04-20T09:09:00.001-06:002023-04-23T09:18:09.852-06:00Batch 286 - Mosaic IPA<p> I'm running out of brewing supplies, so this batch and the next are what I have left. This one is fairly close to the Mosaic IPA I've made in the past, it's a little light on the grain, so a bit less on the ABV.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>11 lb 2-row</p><p>17 oz white wheat</p><p>5.6 oz Crystal 60 (all I had)</p><p><br /></p><p>Heated mash water to 168F, got 156F in the mash tun. Added 1 tsp phosphoric acid. Collected 7 gallons in the boil kettle.</p><p><br /></p><p>2 oz Magnum, 60 min</p><p>1 tsp Irish Moss, 15 min</p><p>3.4 oz Mosaic, 10 min (all I had)</p><p><br /></p><p>60 minute boil. 5.5 gallons in the fermenter.</p><p><br /></p><p>Al and Louie yeast, it's either Safale 05 or it's kveik, it works.</p><p><br /></p><p>Brewtarget stats:</p><p>OG: 1.052</p><p>FG: 1.014</p><p>ABV: 5.2%</p><p>SRM: 6.0</p><p>IBU: 131 ???!!! seems high, but I really haven't had a good hoppy beer from pellets, so maybe this one will be it.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-26235436215592335502023-03-18T19:54:00.001-06:002023-03-22T20:06:01.002-06:00Batch 285, a Pale Ale of some sort<p> Still in Baja, still working off of last years grain, just about done. I have enough for maybe 2 more 5 gallon batches. I'd brought a bunch of pilsner malt and quite a bit of Saaz hops, intending to make a "Leeser" sort of beer, so this is as close as it's going to get.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>For grain, just this:</p><p>12 lb, 13 oz pilsner malt</p><p>The odd size is due to the packaging, that was two five pound bags (more or less) and a partial bag with a couple of pounds. Did some math, added some water, the usual. Got just over 6 gallons in the boil kettle.</p><p><br /></p><p>For hops, more unusual amounts:</p><p>2 oz Saaz, 60 min</p><p>1 oz Doug, 60 min</p><p>1 tsp Irish Moss, 15 minutes</p><p>4.2 oz Saaz, 5 min </p><p>Again, due to packaging and what I have on hand. The "Doug" hop is a bag that my friend Doug got from a friend that works at 805 in San Diego. I'm not sure what it is, I think it's a milder finishing hop like hallertau or similar.</p><p><br /></p><p>Pitched on the yeast cake from the previous batch.</p>Dalehttp://www.blogger.com/profile/10665609276390432674noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-32713245280010231672023-03-03T15:00:00.005-07:002023-03-05T12:06:02.485-07:00Batch 284, Panama Red<p> It's another Panama Red, more or less. I'm about out of brewing supplies in Baja, so I used the last of some of my hops.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>12 lb 2-row</p><p>12 oz Crystal 60</p><p>12 oz White wheat</p><p>2 oz Chocolate malt</p><p><br /></p><p>Mashed at 154F, added 1 tsp phosphoric acid. Used park water, that's the locally supplied water that comes from a well, but delivered by truck to a cistern and piped through an ancient plumbing system. Should be good, right? We don't drink park water as a rule, but I was out of RO water from the local water store. It gets boiled, right?</p><p><br /></p><p>1.5 oz Mt Hood, FWH (usually 1 oz, but using all remaining Mt Hood on this batch)</p><p>1 oz Centennial, 60 min</p><p>1 oz Cascade, 30 min</p><p>1.6 oz Mt Hood, 5 min</p><p>1.2 oz Cascade, 5 min</p><p><br /></p><p>That finishes my remaining stock of Mt Hood and Cascade. Also added 1 tsp Irish Moss at 15 min.</p><p><br /></p><p>Pitched on the yeast cake from Batch 283, which was probably way too much yeast, but it's good and fresh.</p><p><br /></p><p>OG: 1.063</p><p>FG: 1.015</p><p>ABV: 6.5%</p><p>IBU: 65.5</p><p>SRM: 12</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-57170857299365902792023-02-18T13:56:00.001-07:002023-02-20T14:01:32.965-07:00Batch 283, Belma<p> Just Belma hops in this beer.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>12 lb 2-row</p><p>8 oz white wheat</p><p>6 oz crystal 60</p><p><br /></p><p>Mashed at some temperature, forgot to look, probably mid-150F. Added 1 tsp phosphoric acid. Collected 6.5 gallons in the boil kettle.</p><p><br /></p><p>2 oz Belma, 60 min</p><p>2 tsp Irish Moss, 15 min</p><p>4 oz Belma, 10 min</p><p><br /></p><p>60 minute boil.</p><p><br /></p><p>1.5 pints Al and Louie yeast, thick (really thick!) slurry.</p><p><br /></p><p>OG: 1.058</p><p>FG: 1.015</p><p>ABV: 6.0</p><p>SRM: 6.5</p><p>IBU: 84</p><p><br /></p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-18079826856543131882023-01-13T16:12:00.001-07:002023-02-20T13:56:35.996-07:00Batch 282 - Mosaic IPA<p> Hopefully this one will be awesome!</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>14 lb 2-row</p><p>12 oz white wheat</p><p>6 oz Crystal</p><p><br /></p><p>Mashed at 149F, still lower than I was aiming for. Ambient temp is about 70F, mash water was at 170F. I'm mashing in a 10 gallon Igloo cooler. </p><p><br /></p><p>2 oz Mosaic, 60 min</p><p>3 oz Mosaic, 10 min</p><p><br /></p><p>60 minute boil.</p><p><br /></p><p>Yeast cake from previous batch.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-86321380703205047262023-01-13T16:06:00.007-07:002023-02-20T13:56:17.806-07:00Batch 281 - Brown Porter<p> Still trying to make a decent beer here, and I think this one is finally it. I got about a pint of fresh yeast from my neighbors, and that seems to have made the difference.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>10 lb 2-row</p><p>8 oz white wheat</p><p>4 oz black patent</p><p>4 oz chocolate malt</p><p><br /></p><p>Mashed at 151F. I seem to hit mash temp a little lower than I expect, but no worries. Added a 1/2 tsp of phosphoric acid. Ran off 6.5 gallons to the boil kettle.</p><p><br /></p><p>2 oz Saaz, 60 minutes</p><p><br /></p><p>1 pint of safale 04 from my neighbors.</p><p><br /></p><p><br /></p><p>I'm behind on entering batch notes, so this just went on tap today. It tastes just fine, just as a brown porter should taste. Brewed a batch of IPA today, I'm going to reuse the yeast cake.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0Q433+X6 Playa Santispac, BCS, Mexico26.7549128 -111.89688426.747248786605947 -111.90546706884766 26.762576813394052 -111.88830093115234tag:blogger.com,1999:blog-5556241194494763074.post-21563531943983488942022-12-22T17:25:00.002-07:002023-01-13T15:57:51.220-07:00Batch 280, Panama Red<p> Still trying to make decent beer here in Baja. Going for a Panama Red, going to ferment at least 10 days this time.</p><p><br /></p><p>5 gallon batch</p><p><br /></p><p>12 lb 2-row</p><p>12 oz Crystal 60</p><p>12 oz White wheat</p><p>2 oz Chocolate malt</p><p><br /></p><p>Mashed at 153F, added 1 tsp phosphoric acid to the mash. Collected 6 gallons in the boil kettle.</p><p><br /></p><p>1 oz Mt Hood, FWH</p><p>1 oz Centennial, 60 min</p><p>1 oz Cascade, 30 min</p><p>1 oz Cascade, 5 min</p><p>1 oz Mt Hoos, 5 min</p><p><br /></p><p>2 packets of Safale-04.</p><p><br /></p><p>Pretty easy brew day, hope this one comes out good.</p><p><br /></p><p>Update 13 Jan 2023: it's okay, it's not quite Panama Red, but it's drinkable. A little diacetyl, but not as much as previous batches.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-58491085946173978502022-12-13T13:34:00.002-07:002022-12-23T17:18:48.531-07:00Batch 279, another "Smooth" IPA<p> I got a new fridge to replace my busted kegerator. My local Mexican fridge repair guy was unable to fix the kegerator, so I got a new, regular style fridge and put the taps through the door. It looks nice and actually cools better than the kegerator anyway, so better overall. </p><p>As I was brewing this, Dan and his wife stopped by. Here I am in Baja, and Dan is the guy in Boise that I bought the brew setup from in Boise. It's a small world -- he camps at the next beach south of our house.</p><p><br /></p><p>A 5 gallon batch</p><p><br /></p><p>12 lb 2-row</p><p>12 oz Crystal 60</p><p>12 oz white wheat</p><p><br /></p><p>Heated water to about 168F, but only hit about 150F in the mash tun. I expected it to be a little warmer. I added 1/2 tsp phosphoric acid. I don't have a pH meter here, but that seems to be what I usually add in the other world.</p><p><br /></p><p>I got a big bags of pellet hops from a friend camping on yet another beach. He'd stopped in the San Diego area on his way down to Baja to visit a friend who works at the 805 brewery. It was about 1.5 lb of unknown hop pellets. I gave half to my neighbors here who also brew as I'll never be able to use them all. I used them like they are Cascade hops, but I really don't know.</p><p><br /></p><p>1 oz 60 min</p><p>.5 oz at each of 50, 40, 30, 20, 10, 5 min</p><p>1 oz at flame out. I left these in the fermenter for 2 days.</p><p><br /></p><p>I think that part of the flavor problems I've been having is overcooking the wort, so I was careful to keep this at a low simmer. My burner is one of those "jet" style burners, and my pot is quite wide (so the wort is shallow), which I think lead to the overcooking. This is just a guess, I'm still working out how to use this system to make good beer. Oddly, the boil kettle it big enough to do a 10 gallon batch, but the rest is really for 5 gallons. I may get a somewhat smaller pot for boiling.</p><p><br /></p><p>2 packets of Safale S-04 yeast. </p><p><br /></p><p>Dec 16, 2022: Brewed on Tuesday, done fermenting on Friday, which seems pretty quick to me, but it was down to 1.012 already. I forgot to get an OG, math says it should have been 1.061. The hydrometer sample tasted decent, the clarity isn't too bad. Turned the temp down to cold crash and will add gelatin to the keg this time. </p><p><br /></p><p>Dec 23, 2022: Okay, it's definitely diacetyl. I need to ferment longer and/or do a diacetyl rest. That Tuesday to Friday fermentation isn't enough. It seemed quick, but I don't have a lot of experience with dry yeast, so I thought it's probably okay. It's clearly not. Next batch will get at least a week in the fermenter, maybe even 2 weeks just to be safe. </p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-88035563364376978522022-10-20T13:22:00.001-06:002022-12-17T13:33:49.392-07:00Batch 278, Another Baja attempt<p> I forgot to write this batch down, so this is all from memory, almost 2 months later. We're back at our beach house in Baja, on the 5 gallon system, as as before, I made beer, it was drinkable, but not very good. Still figuring this out. In the mean time, my kegerator died. A local refrigerator repair guy tried to fix it. He had it for about 6 weeks, so I didn't brew. Instead, I used my chest freezer to serve the beer with a picnic tap that I cobbled together from the kegerator parts. Not the best, but it worked okay.</p><p><br /></p><p>So it was a 5 gallon batch, just a simple pale ale:</p><p><br /></p><p>10 lb 2-row</p><p>12 oz white wheat</p><p>1 oz chocolate malt for some color</p><p><br /></p><p>Mashed at a reasonable mid-150F, did the usual, I'm sure.</p><p><br /></p><p>1.5 oz Magnum, 60 min</p><p>1 oz Cascade, 5 min</p><p>1 oz Citra, 5 min</p><p><br /></p><p>I'm sure there was some Irish moss at about 15 minutes.</p><p><br /></p><p>White Labs WLP001 California Ale Yeast</p><p><br /></p><p>I guess that's it. I did cold crash, then transferred to a keg, but I didn't add any gelatin, so the beer remained cloudy until it was gone. As I mentioned, it was drinkable, but not very good. </p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-22976784863101300622022-09-06T11:07:00.001-06:002022-09-07T11:16:14.929-06:00Batch 277 - Leeser<p>This is the second half of a double batch brew day. Overall, not too bad of a day, I got started at around 10 am and was done by 5 pm, so 7 hours for 20 gallons of beer. Usually it takes me about 5 hours to do a 10 gallon batch, but I was able to overlap the two brews for a pretty good time saving. Both this beer and the Dunkel will lager over the winter and be perfect next spring.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>21.5 lb Pilsner</p><p>1.5 lb White wheat</p><p><br /></p><p>Mashed with 7.5 gallons at 166F, hit 156F in the mash tun. I was aiming for a little lower, like 152F, but I didn't adjust. Adjusted pH to 5.2.</p><p><br /></p><p>1.5 oz Magnum, 60 minutes</p><p>3.0 oz Saaz, 5 minutes</p><p><br /></p><p>Wyeast 2124, Bohemian Lager</p><p>Wyeast 2278, Czech Pils</p><p>One new package of each, no starter.</p><p><br /></p><p>OG: 1.055, 1.050 actual (I wonder why this is low?)</p><p>FG: 1.014</p><p>ABV: 5.6%</p><p>IBU: 33.8</p><p>SRM: 4.0</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-37383994425854657542022-09-06T11:00:00.008-06:002022-09-07T11:07:20.454-06:00Batch 276 - Erdinger Dunkel clone<p> Today is a double brew day, first up is a clone of the fabulous Erdinger Dunkel beer.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>14 lb Pilsner</p><p>10 lb white wheat</p><p>13 oz Chocolate malt</p><p><br /></p><p>Mashed in with 8 gallons at 170F, hit 154F in the mash tun. Adjusted pH to 5.25.</p><p><br /></p><p>1.5 oz Hallertau, 60 minutes</p><p>1 oz Hallertau, 10 minutes</p><p><br /></p><p>60 minute boil</p><p><br /></p><p>Wyeast 1010, American Wheat, new package, I made a 1 quart starter.</p><p><br /></p><p>OG: 1.055, 1.052 actual</p><p>FG: 1.013</p><p>ABV: 5.7%</p><p>IBU: 20.3</p><p>SRM: 14.7</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-76013339544449641752022-08-31T15:28:00.001-06:002022-08-31T15:28:08.520-06:00Batch 275 - Panama Red<p> Another slightly modified batch of Panama Red. I'm still out of Cascade, so I'm substituting Centennial.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>22.25 lb 2-row</p><p>1.5 lb Crystal 60</p><p>1.5 lb White wheat</p><p>4 oz Chocolate malt</p><p><br /></p><p>Mashed with 8 gallons at 166F, hit 149F in the tun. A little low, should have gone with 170F. Adjusted pH to 5.3. Collected 12.5 gallons in the boil kettle.</p><p><br /></p><p>2 oz Mt Hood, FWH</p><p>2 oz Centennial, 60 min</p><p>2 oz Centennial, 30 min</p><p>2 tsp Irish Moss, 15 min</p><p>2 oz Centannial, 5 min</p><p>2 oz Mt Hood, 5 min</p><p><br /></p><p>Wyeast 1272 from last batch of Basil IPA.</p><p><br /></p><p>That is all.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-15523331065196869762022-08-19T17:39:00.001-06:002022-09-02T12:03:04.884-06:00Batch 274, Basil IPA<p> The basil in the garden is ready, so today I made a Basil IPA. <a href="http://itcomesinpints.grafidog.com/2021/08/batch-254-basil-ipa.html" target="_blank">Same recipe as last year</a>, which turned out really good, although last year I was a little short of 2-row, this year I had plenty. </p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>22.0 lb 2-row</p><p>2.0 lb Biscuit malt</p><p>1.5 lb White wheat</p><p>1.0 lb Special B</p><p><br /></p><p>Heated 8 gallons of water to 168F, mashed in, hit 155F, adjusted pH to 5.13. Mashed for 45 minutes, then started recirculating for 15 minutes. Drained off 4 gallons into the boil kettle. Second batch sparge with 8 gallons at 180F, for a total of 12 gallons in the boil kettle.</p><p><br /></p><p>1.0 oz Magnum, FWH</p><p>2.0 oz Chinook, 60 min</p><p>2.0 oz Centennial, 30 min</p><p>2.0 oz Centennial, 15 min</p><p>2 tsp Irish Moss, 15 min</p><p>1 cup basil leaves, 15 min</p><p>1/2 cup basil leaves, 8 min</p><p>2.0 oz Citra, flame out</p><p>1 cup basil leaves, flame out</p><p><br /></p><p>90 minute boil. I see there is a variation from last year, I'm out of Cascade, so I substituted Centennial. For the basil leaves, I cut just the leaves off of the stalks, then packed them fairly tight into a measuring cup. I really don't see any reason to not just stuff the whole stalks into a cup and throw them in stem and all, but that isn't what I did, maybe next year.</p><p><br /></p><p>Oxygenated, then pitched a quart jar of 1272 from the <a href="http://itcomesinpints.grafidog.com/2022/07/batch-273-guava-ipa.html" target="_blank">guava IPA</a> I made a couple of weeks ago. </p><p><br /></p><p>OG: 1.061, 1.060 actual (nice!)</p><p>FG: 1.016</p><p>ABV: 6.1%</p><p>IBU: 80.4</p><p>SRM: 12.4</p><p><br /></p><p>Update, Aug 30, 2022: Fermentation was complete on Saturday, set the fermenter to 33F for cold crash, kegged today, added gelatin.</p><p><br /></p><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: both; float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d1G3bGMDvbaetY1CjA_6f8h2_M5aCYUWZoNfOvphVjAckoPGIZ6vm7qIAyC0DoDox-UWJHFQZa753m3EScz9gfR8iy3iyr3jGH9gsYh5dHKyj6XktoRFKCgTOPACmydji6b04X4BIGHNafuDeRrk9H4XNc-oiqPO8k7_pk6vPx6o3i42LYAR5vXmUQ/s4032/PXL_20220819_230917097.jpg" style="clear: both; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d1G3bGMDvbaetY1CjA_6f8h2_M5aCYUWZoNfOvphVjAckoPGIZ6vm7qIAyC0DoDox-UWJHFQZa753m3EScz9gfR8iy3iyr3jGH9gsYh5dHKyj6XktoRFKCgTOPACmydji6b04X4BIGHNafuDeRrk9H4XNc-oiqPO8k7_pk6vPx6o3i42LYAR5vXmUQ/w640-h480/PXL_20220819_230917097.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">basil in my garden</td></tr></tbody></table></div>
<div style="clear: both;"><br /></div><div style="clear: both;">Also a note about how I chill the wort: I have a nice plate chiller, I recirculate with a pump out of the brew kettle, through the chiller, then back into the kettle until the wort is down to about 120F or so, which takes around 10 or 15 minutes. By then the wort is coming out of the chiller at around 70F, so I start running it into the fermenter, which is at 65F, then oxygenate and pitch. </div><div style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hPxAshRL_monRQ2Izv1AUaufaxOAY9onGtrmJEpOGDDCJYnZJEb9GAuYfTf4DnTavKm-RR2OzfvJpQ4sqwBh5Ab71YvnI4w83e-4jy0yUatJMbTsy6kD95QQPZ5gJ1EnU2CDAc1nqaWvIDb1PUez2jR3dfgebSWpwNPOdMRaL9BfweLdWdDr7mbi3w/s4032/IMG_20200521_142227.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hPxAshRL_monRQ2Izv1AUaufaxOAY9onGtrmJEpOGDDCJYnZJEb9GAuYfTf4DnTavKm-RR2OzfvJpQ4sqwBh5Ab71YvnI4w83e-4jy0yUatJMbTsy6kD95QQPZ5gJ1EnU2CDAc1nqaWvIDb1PUez2jR3dfgebSWpwNPOdMRaL9BfweLdWdDr7mbi3w/w640-h480/IMG_20200521_142227.jpg" width="640" /></a></div><br /><div style="clear: both;"><br /></div>
Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-79932437377020658902022-07-23T16:30:00.002-06:002022-07-29T16:51:19.100-06:00Batch 273, Guava IPA<p> Just a repeat of a <a href="http://itcomesinpints.grafidog.com/2021/07/batch-250-guava-ipa.html" target="_blank">previous batch</a>, 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.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>23.2 lb 2-row</p><p>2.5 lb white wheat</p><p>42 oz guava paste</p><p><br /></p><p>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.</p><p><br /></p><p>1.75 oz Citra, FWH</p><p>2 oz Magnum, 60 minutes</p><p>2 tsp Irish Moss, 15 minutes</p><p>3 oz Citra, 5 minutes</p><p><br /></p><p>90 minute boil. Transferred to the fermenter, oxygenated, pitched 1 quart Wyeast 1272.</p><p><br /></p><p>I'll add the guava next Wednesday or Thursday. </p><p><br /></p><p>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.</p><p>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.</p><p><br /></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiag7KO3ZBMizUBctTuOMUGox3-VvF7XYDBXe1uAUvBOf0YJe3EyRM4gmfWXRStvl8E9AaZh2YKItgXzAxQ58M8in9sA0vgkGUjOTOU3tBH17trK5lXeepcDrq1whOg9asYiqyjS-lse20FHF4C9Wbb4tBOyWVzOAkKKXLBxWIgdbcWUgmAWXrub9Gc_Q/s4032/PXL_20220726_223753230.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiag7KO3ZBMizUBctTuOMUGox3-VvF7XYDBXe1uAUvBOf0YJe3EyRM4gmfWXRStvl8E9AaZh2YKItgXzAxQ58M8in9sA0vgkGUjOTOU3tBH17trK5lXeepcDrq1whOg9asYiqyjS-lse20FHF4C9Wbb4tBOyWVzOAkKKXLBxWIgdbcWUgmAWXrub9Gc_Q/w640-h480/PXL_20220726_223753230.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blowout!</td></tr></tbody></table><br />Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-13145687761688973212022-07-12T15:00:00.001-06:002022-07-13T09:50:45.931-06:00Batch 272 - Centennial Pale Ale<p> 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.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>20.0 lb 2-row</p><p>1.5 lb biscuit malt</p><p>1.5 lb white wheat</p><p>1 oz chocolate malt, just for a little bit of color</p><p><br /></p><p>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.</p><p><br /></p><p>1.0 oz Centennial, FWH</p><p>1.0 oz Centennial, 60 minutes</p><p>2.0 oz Centennial, flame out</p><p><br /></p><p>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. </p><p><br /></p><p>OG: 1.054, 1.056 actual</p><p>ABV: 5.3%</p><p>SRM: 6.5</p><p>IBU: 39</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-22168617159983264062022-06-28T17:30:00.001-06:002022-07-02T10:37:46.532-06:00Batch 271, a Belma pale ale<p> Another variation on a Belma-based pale ale, similar to <a href="http://itcomesinpints.grafidog.com/2021/06/batch-248-belma-pale-ale.html" target="_blank">the last one</a>. This one is a little less hoppy. I had a request to make a <a href="http://itcomesinpints.grafidog.com/2021/08/batch-252-leeser.html" target="_blank">Leeser,</a> but I'm out of Saaz and I don't have any lager yeast on hand, so I'm going for a lighter (as in less hoppy) pale ale that the girls might drink since they don't have their beloved Leeser.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>19 lb 2-row</p><p>1.0 lb biscuit malt</p><p>1.0 lb white wheat</p><p><br /></p><p>Mashed in with 7 gallons @ 170F, hit 155F in the tun. 15 minute vorlauf each batch. Collected 12 gallons in the boil kettle.</p><p><br /></p><p>0.25 oz Belma, FWH</p><p>1 oz Magnum, 60 min</p><p>2 oz Belma, flameout</p><p><br /></p><p>90 minute boil, added 2 tsp Irish Moss at 15 min. </p><p><br /></p><p>Wyeast 1272 from <a href="http://itcomesinpints.grafidog.com/2022/06/batch-269-panama-red.html" target="_blank">batch 269</a>.</p><p><br /></p><p>Stats:</p><p>OG: 1.050, 1.052 actual</p><p>FG: 1.013</p><p>ABV: 5.0%</p><p>IBU: 37.9 (Tinseth)</p><p>SRM: 4.3</p><p><br /></p><p>Easy brew day, lots of time between hops additions, so I cleaned and cleaned the beer shed.</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0tag:blogger.com,1999:blog-5556241194494763074.post-61642200758270867952022-06-08T15:46:00.001-06:002022-06-09T15:51:56.916-06:00Batch 270 Arrogant Bastard clone<p> 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.</p><p><br /></p><p>10 gallon batch</p><p><br /></p><p>23 lb 2-row</p><p>1.5 lb white wheat</p><p>8 oz Crystal 120</p><p><br /></p><p>Mashed at 155F, collected 12 gallons in the boil kettle.</p><p><br /></p><p>3 oz Chinook, 85 min</p><p>2 oz Chinook, 45 min</p><p>2 oz Chinook, 15 min</p><p>1.25 oz Chinook, flameout</p><p>2.0 oz Citra, flameout</p><p><br /></p><p>90 minute boil</p><p><br /></p><p>Wyeast 1272, 2 quart starter</p>Dale Ansonhttp://www.blogger.com/profile/13703878916409923767noreply@blogger.com0