2010-09-03, 22:35
I’ve been following Ron and Kris on Ron’s blog with their Let’s Brew Wednesday series. It is a interesting site to learn about beer grists and brewing techniques, from beers that were actually made and sold to people, most often 50 or more years ago. Not that that makes them any better, but at least they can’t be too horrible. I had been eyeing the 1962 Fullers Gyles – doing a big set of gyles one day would be fun. Sadly, I’m a single boil kettle guy for now and need to hold off until I can boil both worts at once. No sense screwing it up on purpose…
I figured the export London Pride was a good place to start – I can compare flavors/mouthfeel with the commercial example and the extra gravity can hide some mistakes in hopping. The Fullers website lists different hops than Kris has in the 1962 recipe, but I dug around a bit to get info on their modern hopping. There were a couple of forum posts that seemed to have a reasonable hop schedules, so we’ll give it a whirl. Why switch it up? I had some older Target and Challenger hops that need usin’. Yeah, even I get cheap sometimes.
Brew Day Fun:
So I had Rick and his Dad over to do some brewing and beer tasting… all was going well, besides me getting fancy with mash water calcs and blowing the temps, until the wife got a nasty migraine and needed to get to Urgent Care. So, out the guests go and to the Dr. we went. All was well shortly and she has some new drugs. I got lucky brewing-wise and was able to finish the sparge and push the boil kettle to 180F before tossing a lid on it and turning off the flame before the road trip. 2hrs later we were home and I finished the boil – amazingly enough the wort had only dropped down to 160F.
Recipe
1962 London Pride (ELP) with modern hopping
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 9.55
Anticipated OG: 1.0479 Plato: 11.878
Anticipated SRM: 12.8
Anticipated IBU: 23.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
35.9 3.43 lbs. Pale Malt(2-row) Great Britain 1.0380 3
33.9 3.24 lbs. Pale Malt(2-row) Great Britain 1.0380 3
15.0 1.44 lbs. Crystal 75L Great Britian 1.0340 75
4.3 0.41 lbs. Flaked Corn (Maize) America 1.0400 1
4.3 0.41 lbs. Pale Malt(6-row) America 1.0350 2
1.6 0.16 lbs. Corn Sugar Generic 1.0462 0
2.4 0.23 lbs. Invert No. 1 Britain 1.0360 5
2.4 0.23 lbs. Invert No. 2 Britain 1.0360 33
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.40 g. Target Pellet 6.08 19.8 90 min.
14.00 g. Challenger Pellet 5.62 1.9 1 min.
9.00 g. Northdown Pellet 9.35 2.0 1 min.
8.00 g. Goldings - E.K. Pellet 4.75 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
0.65 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1968 London Extra Special Bitter
Mash Schedule
-------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
First Rest 5 85 150 150 Infuse 169 8.33 0.94
Mash Out 5 30 170 170 Infuse 205 5.77 1.60
Notes
-----
http://barclayperkins.blogspot.com/2009/07/lets-brew-wednesday-fullers-1962-elp-lp.html
http://forum.northernbrewer.com/viewtopic.php?f=4&t=76049
http://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-london-pride-179859/
Challenger/Northdown are 30min hops, but I'm adding at 1 min and doing a 60min whirlpool.
I calc'd them at 30min for utilization, then adjusted 90min down to get 36IBU.
Brew Day Notes
- Brewed 2010-08-29
- Used Fawcett Optic for Pale #1, Crisp Maris Otter for Pale #2
- I don’t have Invert No.1, so just doubled amount of Invert No. 2.
- Crystal 75L 60/40 mix of English 70-80L and Simpsons 78-85L.
- Derated hops from 2yrs @ 5F in barrier/purged packaging.
- Blew the mash temps – I had futzed with the calcs after the last batch.
- go back to promash +5F for initial infusion, promash +8F for 2nd
- 60min hop stand after adding 1min hops.
- 4.15g gypsum to boil kettle to stiffy up the water a bit.
Details:
- 1000 HLT on.
- 1050 Mash in
- 1101 missed low to 144F (was heading to 153F)
- changed mash schedule to 30min @ 144F, 45min @ 156F.
- pH 5.01 @ 144F
- 1125 1gal @ 207F -> 153F
- leaving low to keep mash at decent thickness.
- 1140 Sparge water to pH 5.48 @ 177F
- 1227 Run off started
- needed to underlet again to get flowing – might need to make standard practice?
- initial runnings 16.6B
- 1242 Started sparge
- 1359 Boil flame on
- collected 7.0 gal at around 11B, diluted to 7.65 gal @ 9.6B or 1.038.
- was actually over 79% eff, more like 83%. bump if next batch also high, as I think sparge is much better with AutoSparge
- 1410 @ 180F, flame off, wife to doctor
- 1619 @ 162F, flame on again
- 1659 Boiling
- 1840 Boil done, start 60min whirlpool
- finished at 12.3B, 1.0487
- 1932 chill started
- tap @ 80.9F, chilling to 84F
- 1945 chill done, 1.62 qts/min
- 2021 cleanup done
- 2202 100s O2 at low flow, pitched 350mL yeast from Moose Drool v0.1
- wort @ 68F when pitched, freezer cooling to 64F
Fermentation Notes
- Fermented at 64F
- 2010-08-30 @ 1733: 1.5″ krausen 1s airlock
- 2010-09-01 @ 2237: starting to drop krausen, no floc yet, still lots of yeast churning about
- 2010-09-02 @ 0816: 0.5″ krausen, airlock slowing but steady
- 2010-09-03 @ 1211: top starting to clear, airlock slower, starting to floc
- 2010-09-03 @ 1600: rouse yeast and bump to 66F
Tasting Notes
2010-08-22, 21:22
There isn’t a huge story here – I’m from Montana, Moose Drool is tasty, I’ve never brewed an American Brown before, I had grain to use up. Brewday, commence.
New for this brewday:
I added a Blichmann AutoSparge to my mash tun to help regulate sparge flow. With 2 pumps it is a bit tough to get the flow rates to match, so I tossed some money at the problem. I have to say I’m impressed – it worked like a champ. It is a bit of a PITA to work around when doughing-in, so I just removed the float arm and hose. It kept the water level 2″ above the grains with no fuss. I’m a fan!
I tweaked my chilling setup a bit too – my chills were getting ridiculously long and wort flow rates were really low – under 1qt per minute. I went to a shorter garden hose on the output side and hacked up the QDs to remove the internal backflow/shutoff valves. This opened up the flow a bit, I was able to chill around 2qts a minute.
Recipe
Moose Drool Clone
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.68
Anticipated OG: 1.0519 Plato: 12.845
Anticipated SRM: 19.2
Anticipated IBU: 26.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.5 10.10 lbs. Pale Malt(2-row) America 1.0360 2
10.3 1.20 lbs. Crystal 75L Great Britian 1.0340 75
3.0 0.35 lbs. Chocolate Malt America 1.0290 350
0.3 0.03 lbs. Black Malt Belgium 1.0300 600
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
47.00 g. Goldings - E.K. Pellet 3.45 23.2 60 min.
14.00 g. Liberty Pellet 2.79 1.1 10 min.
16.00 g. Willamette Pellet 4.38 1.7 5 min.
14.00 g. Liberty Pellet 2.79 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
0.60 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1968 London Extra Special Bitter
Mash Schedule
-------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacchrification 5 60 152 152 Infuse 170 12.47 1.07
Mash Out 5 10 168 168 Infuse 193 9.48 1.88
Notes
-----
Ferment 66F-67F, bump to 70F for 2 days.
http://www.homebrewtalk.com/f12/can-you-brew-recipe-big-sky-moose-drool-175358/
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=13046
From the Big Sky Brewing website:
It's chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to
keep it from being too sweet. The aroma mostly comes from the malt with a hint of spice added
by the hops. Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and
Kent Goldings, Liberty, and Willamette Hops. It has an original gravity of 13 degrees Plato, and is
4.2% alcohol by weight, 5.3% by volume.
Brew Day Notes
- Brewed 2010-08-22
- Used older 10lb bag of Muntons Pale Ale malt for the Pale Malt
- Chocolate was 50g older Briess Organic and the rest new English Chocolate
- Derated hops for 5F and 10mo.
- Added 5.38g CaCO3 to boil kettle to bump the water near a London profile.
- Stuck the sparge twice! This is probably a result of so much water on top of the grains as I used the wrong kettle math for the measurement-to-volume calculations. At least I have a pump and I can re-vorlauf easily.
- I’ll need to fix the spreadsheet to avoid this confusion again – probably with a bit more structured table for the usual calculations
- adjusted mash tun thermal mass down to 0.100 to deal with preheating better.
Detailed Notes:
- 1353 HLT on, heading to 179F
- 1419 preheat MT with 4gal of 120F tap water
- 1425 Mash in with 11.6qt at 179F. Pushed temps to 160F, added 2.25qt @ 71F, mash temp to 152.3F
- 1430 Mash at 152F, pH 5.23@ 115F
- 1445 Sparge water in, +2 mL Lactic 88% to pH 5.29 @ 165F.
- 1515 Mash @ 151.5F
- 1525 Mash out, hit 164F from 193F water
- 1542 vorlauf started – needed to drain some wort off to get below AutoSparge
- 1556 stuck…
- underlet from HLT, redo vorlauf
- 1602 started run off
- 1636 sparge started
- 1650 sparge done, looooots of extra wort left in mash tun.
- 1702 flame up to start boil
- added 1qt 70F water to deal with higher efficiency
- after H20, 7.3gal at 11.4B for 1.045 and 79% efficiency
- I need to account for the Mash Out in efficiency – it always bumps me up by 5%
- 1727 Boil On!
- 1837 started 15min whirlpool
- 1852 started chill
- H20 at 80.5F, wort chilling to 83.5F
- 1906 chill done
- collected 5.5gal at 1.531 OG.
- smells nice and malty, some of the late hops coming through
Fermentation Notes
- No starter – used 3x smack packs. One from 2010-07-19 and 2 from 2010-07-06.
- Fermented at 66F (1F range, cools down when hits 67F)
- 2010-08-22 @ 2200: Wort at 68F, pitched after 90s O2
- yeast was in fridge, it looked like it floc’d a bit while the wort was chilling.
- 2010-08-23 @ 0630: slow but steady airlock activity, just spotty bubble groups on top
- 2010-08-23 @ 0739: steady airlock, thin but complete krausen formed
- 2010-08-23 @ 2243: 1.5″ krausen
- 2010-08-24 @ 2000: starting to floc on top
- 2010-08-25 @ 0832: slower airlock, krausen falling, kick temp to 69F
- 2010-08-25 @ 2134: 5s bubbles, starting to clear on top, kick temp to 70F
- 2010-08-26 @ 1654: 5s airlock, clearing more
- 2010-08-28 @ 0127: 20s bubbles, quite clear (small chunks on top)
- 2010-08-29 @ 1719: racked to keg to harvest yeast, let some go with and pitched 100ml of washed
- at 1.020 @ 73F – only 59% ADF, needs to keep going. Left in keg at room temp – 68-70F. bleeding CO2 off periodically.
- 2010-09-03 @ 1611: at 1.019 for 63 %ADF, 4.51% ABV.
- finished a bit high. Fermentation seemed fine, I’m wondering if mash was a bit hinky. Doesn’t taste sweet or too big.
- into kegerator @ 42F and 12 PSI for 2.4 vol CO2.
Tasting Notes
2010-07-29, 06:59
So bottling beer from a carbonated keg… usually not something one looks forward to. I’ve tried all the different methods – racking cane + cobra tap, hose on the tap itself, etc. All of them can be made to work but only after painstaking tweaking and the not infrequent shower of beer when you misjudge things. If you are really lucky, you can get 12 bottles filled and capped in 30min. You’ll then need to wipe down all the bottles to clean up the foam overflow. Good times!
Faced with bottling a whole keg (or what is left of it after a few pulls on the tap handle…) for my sisters, I wasn’t looking forward to a repeat performance. So, I tossed a bit more money at Northern Brewer yesterday for a Blichmann Beer Gun.
Dude. Let us just say that I was able to bottle a case of 12oz bottles with no spilling and no foam overs in under an hour. I froze the bottles per Ilya’s suggestion, to great effect. I had no foam in the bottles and now am able to purge the bottles with CO2. No leaks, easy to control, just made of awesome. Heck this was a wheat beer carbed to 14 PSI @ 42F – sometimes pouring a pint is a bit foamy.
I also picked up a Vinator to help sanitize bottles. I had been using a spray bottle filled with StarSan, but it took 6-8 sprays per bottle and it required both hands. With the Vinator, I’m able to sanitize the next bottle with a single pump while filling the current one. Ooooh, multitasking.
So.. right. I heart the Beer Gun. I’ll be filling a lot more bottles out of the kegerator after this. It’ll also making filling the odd growler much nicer too.
Oh, and muchas-gracias to the Missus. She helped cap all the bottles, making for an even shorter night.
2010-07-27, 20:51
Tasting Notes for the extract version of my Widmer Hefe Clone
Preserving these notes…I’m bottling all of this for my sisters in a couple of days. Those lucky girls are getting beer for their birthday presents!
- Appearance – Very orange-y, cloudy as all heck. Pours a thick dense 2 finger head that settles to solid thin coating. Great lacing.
- Smell – Light tropical fruits, slight yeastiness and hint of malt. Kinda like dry cheerios or corn pops on the end. After it warmed up a bit, nose opened up a bit, hint of earthy or low spice.
- Taste – Very light fruits, slight drying grain or classic beery pils flavor. A faint hop flavor and bitterness in the middle and extending to a lingering finish. Burps are slightly fruity, kinda nice.
- Mouthfeel – Creamy with dry and slight bitter finish. The carbonation and wheat playing together nicely.
- Drinkability & Notes – Crisp and refreshing, but not a lot of ‘wheat’ flavor. I’d like a bit more flavor out of it, but as a lawnmower beer this one is a keeper. The all-grain version has some work to do – no sense brewing this the long way if it doesn’t make it better. The aroma hops could use some love on this one – not getting a lot of those, could back off on the bittering hops 3-5 BU too.
I probably wont get time to side-by-side this one. I’ll have to save that for the all-grain version.
2010-07-25, 09:51
I have to admit, I know next to nothing about Crouch Vale, their Brewers Gold or Golden Ale in general. I’ve come to this beer via Canadian Brewer as a good session beer for the summer.
This beer captured my interest for a few reasons. It is a bloody simple recipe for a nice hoppy session beer, and I’m a bit short on hop forward beers at the moment. There is a ‘Version 2′ that can be made with some Invert No. 2 or Crystal 75L that’d make it more like a Bitter. I’ve just made my first batch of No. 2 for some Milds I’ll be making in a few weeks, and it was enough fun that I’d like to start using it. The flavors are pretty interesting and from the historical English beers that Ron and Kris have been putting up, it is key part of those beers. It seems like one of those small things that makes a huge difference in those beers, but for some reason a lot of brewers don’t do it. Ok, some reason my ass…. homebrewers are lazy and love shortcuts.
Another big part of the draw is that Rick is brewing the same beer. Rick is a pretty darned good brewer and this will be a good chance for me to benchmark my nascent brewing skills.
More info on this beer from Mashweasel on the Northern Brewer forums.
Now for all the brewy goodness…
Recipe
Crouch Vale Golden Ale
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.30
Anticipated OG: 1.0384 Plato: 9.601
Anticipated SRM: 2.3
Anticipated IBU: 30.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 8.30 lbs. Lager Malt(2-row) Great Britian 1.0370 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
109.00 g. Bullion Pellet 7.13 30.0 15 min.
14.00 g. Bullion Pellet 7.13 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Yeast Nutrient Other 15 Min.(boil)
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
Yeast
-----
WYeast 1028 London Ale
Mash Schedule
-------------
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacchrification 5 60 151 151 Infuse 168 12.45 1.50
Notes
-----
Use Halcyon for Lager Malt
WLP022 if available, otherwise WLP013/WY 1028
Brew Day Notes
- 2010-07-13: 1L starter. Used 0.5tsp Wyeast nutrient per 1L of starter and 100g of DME.
- 30s O2; no stir plate, some intermittent shaking, room temp of 72F
- 2010-07-17: Brew Day
- Used Halcyon for Lager Malt
- Bullion hops from Hops Direct
- 7.9%, used 9mo @ 5F to get 7.13%
- Added 1.5g CaSO4 and 2.4g CaCO3 to boil kettle to give the water a bit of a stiffy
Detailed Notes:
- 1401 Mash in, used Promash +5F for 174F strike water
- hit 153.5F and then added 2.5qt H20 @ 78F to drop a bit, but hit too low at 150F
- 1420 Mash @ 149.5F and pH 5.45
- 1504 Mash @ 149F
- 1520 10min vorlauf started with pumps – wort ran quite clear very quickly
- sparge water of 7gal + 2mL 88% Lactic to pH 5.3
- 1535 Sparge starged
- 1620 Fire!
- pre-boil of 8.6B (1.0336) @ 7.0gal = 77% eff. Added 2qt H20 to bump up for 90 min boil …missed that in sparge planning
- 1649 Boiling, boiling, boiling!
- 1828 Fire done, started 15min whirlpool
- post-boil 10.9B (1.0429) @ 5.96gal
- Need to get a handle on boil-off – this shot me 3 points higher
- 1845 Chilling started
- 1940 cleaned up, eating ice cream and smoking a cigar.
Fermentation Notes
- Fermented at 63-64F
- 2010-07-18 @ 07.16: pitched starter @ 66F wort temp. 75s O2
- 2010-07-18 @ 21.00: Krausen starting
- 2010-07-19 @ 07.15: Krausen and chugging the airlock
- 2010-07-19 @ 17.29: airlock clogged, replaced with blow off tube
- 2010-07-20 @ 20.21: starting to slow down, huge chunks of yeast on top
- 2010-07-23 @ 00.02: nearly done
- 2010-07-28 @ 22.06: done! kegged after purging 3x with CO2
- 1.0114 for 72.7%ADF and 4.14% ABV
- gravity test was tasty!
Tasting Notes
2010-07-24, 16:46
Ahh, Sturgis 2009. What a bastion of fond memories! Long story short, the Nemo Guest Ranch is right across the road from my buddy Bruce’s place. We’d ride all day, then head back at night to park the bikes and drink at the bar. Such a blissful week.
“Squeaky” is the nickname I gave to the guy that the bar had allowed to sing songs and play guitar to pay for his camp site. Dude sucked and had a high voice. The only tolerable way to survive the night was to chug New Belgium 1554, one of the 4 tap beers. This was my first drinking of 1554 and we were quite impressed that a rustic bar way up in the Black Hills would have beer that tasty.
So… this is my 3rd attempt at cloning this beer. There is a bit of good information on the internets that claim to have inside knowledge on cloning this beer.
From the web links, it seems the original version wasn’t very roasty but that this changed in 2009. Given that roastier version is what we drank, that is what I’m shooting for.
I started off with debittered black and a bit less chocolate malt in v1 to pretty good results – I was just missing a bit of body and some of the darker flavors. I bumped up the chocolate malt in v2 and the mash temps to 154F. The body was good, but it was more a chocolate flavor than I needed. v3 has us back to the original grist, but moving to regular black patent to get the roastiness that 1554 has.
Recipe
Squeaky's Revenge
BJCP Style and Style Guidelines
-------------------------------
16-E Belgian & French Ale, Belgian Specialty Ale
Min OG: 1.040 Max OG: 1.070
Min IBU: 20 Max IBU: 40
Min Clr: 3 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.69
Anticipated OG: 1.0583 Plato: 14.339
Anticipated SRM: 24.7
Anticipated IBU: 26.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.1 7.50 lbs. Pale Malt(2-row) Great Britain 1.0380 3
26.8 3.40 lbs. Munich Malt Germany 1.0370 8
8.4 1.07 lbs. Cara-Pils Dextrine Malt 1.0330 2
3.2 0.40 lbs. Chocolate Malt America 1.0290 350
2.5 0.32 lbs. Black Patent Malt Great Britain 1.0270 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Magnum Pellet 11.98 26.6 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
1.00 Tsp Grains of Paradise Spice 5 Min.(boil)
Yeast
-----
WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Name: 154F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacchrification 5 60 154 154 Infuse 174 15.86 1.25
Brew Day Notes
- Brewed 2010-07-17
- Used Meussdoerffer Munich and Dingemans Pale Malt.
- I took ridiculously detailed notes on this one in hopes of finding missing time and ensuring I capture necessary data.
- 2010-07-13: Made 2.2L starter from 2 pks of yeast. ‘mrmalty’ calc said 42% viability, so I need to use more base yeast. Used 0.5tsp Wyeast nutrient per 1L of starter and 100g of DME.
- 30s O2; starter on stir plate @ room temp of 72F
- Hops corrected from 12.5% to 11.98% for 9mo @ 5F of German Magnum. Hops are first use of Hops Direct order with Rick
- totally forgot to add the spices… oops
Detailed Notes:
- 0834 started
- 0848 5gal into HLT, started heating to 174F. pump is on and recirculating; pre-heat mash-tun with 4gal 119F tap water.
- 0908 HLT to 174F. Mashed in with 4.3gal, temp of H20 in tun is 169.9F, was a bit high temp, so added 2qt @78F, after 5min dropped to 151.F.
- need to wait longer before doing temp adjustments!
- ended with 1.55 qt/lb mash
- 0932 Mash pH 5.25, start prepping sparge. 6.7 gal + 2mL 88% Lactic to pH 5.27 @ 124F
- 0947 Mash @ 151.5F
- 1032 Mash @ 150.7F, start 10min mash vorlauf with pump
- good dark color, 19.4B (1.0787)
- 1044 start run-off to kettle – dropping volume to 1″ above grain
- 1049 started sparge
- 1121 kettle flame on
- 1131 sparge done – used 4.2gal
- pre-boil is 7.1gal @ 12.3B (1.0487). 73.6% efficiency
- 1154 Boil on! Hops in!
- 1233 Dissolved whirfloc and 0.5tsp Wyeast Nutrient in bit of wort
- 1239 whirfloc & nutrient added
- 1255 flame off, 15 min whirlpool started
- 1310 chill started, runnings are 79F
- post-boil is 15B (1.0599)
Fermentation Notes
- Fermented at 63-64F
- 6gal into fermenter
- 2010-07-17 @19.14: pitched started after decanting as much as possible. 75s O2, wort temp 67F.
- 2010-07-18 @ 07.17: fluffly/foamy krausen and started airlock activity
- 2010-07-18 @ 11.30: junk in airlock, added blow-off tube
- 2010-07-18: chugging like mad
- 2010-07-20 @ 20.21: starting to slow
- 2010-07-23 @ 00.02: almost no blow off activity
- 2010-07-28 @ 22.06: 1.0154 – bumped to 68F to help push past 73.4% ADF
- gravity test was good – big mouthfeel, lots of chocolate and hint of black/roast.
- 2010-08-04: Kicked down to 42F in primary to start cleaning up.
- 2010-08-14 @ 15.41: 1.0134 for 77% ADF and 6.16% ABV. Definitely fermented out a bit more, looking forward to seeing how this does carbonated. Bigger than last time…
- Kegged. 11PSI for 2.3 Volumes CO2 @ 42F
Tasting Notes
2010-07-24, 15:30
Blah, blather, blather, blah. All-grain attempt at a clone. Brewed together with my extract clone. See that post for enlightening details
Recipe
Widmer Hefe Clone v0.1
BJCP Style and Style Guidelines
-------------------------------
06-D Light Hybrid Beer, American Wheat or Rye Beer
Min OG: 1.040 Max OG: 1.055
Min IBU: 15 Max IBU: 30
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.31
Anticipated OG: 1.0484 Plato: 12.012
Anticipated SRM: 5.1
Anticipated IBU: 31.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.8 5.75 lbs. Pale Malt(2-row) America 1.0360 2
40.7 4.60 lbs. Wheat Malt America 1.0380 2
5.6 0.64 lbs. Munich Malt(2-row) America 1.0350 6
2.8 0.32 lbs. Crystal 40L America 1.0340 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
6.55 g. Warrior Pellet 15.00 14.2 60 min.
6.55 g. Magnum Pellet 14.00 13.3 60 min.
15.27 g. Cascade Pellet 5.75 2.1 1 min.
15.27 g. Willamette Pellet 5.00 1.8 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.55 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1007 German Ale
Mash Schedule
-------------
Total Grain Lbs: 11.31
Total Water Qts: 11.06 - Before Additional Infusions
Total Water Gal: 2.77 - Before Additional Infusions
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacchrification 5 60 152 152 Infuse 172 14.14 1.25
Brew Day Notes
- Brewed 2010-07-06
- Extract brew in the morning, all-grain in the afternoon.
- Used Meusdoerffer Munich
- I couldn’t find Millennium or German Magnum hops, so I went with Nugget.
- Whole Cascade hops are from 2007 – still nice and green in the FoodSaver vaccuum bags.
- mashed into 156F water, added 1qt @ 78F, mash stabilized at 154F pH 5.36, ended at 153.3F
- ended up with 1.5 qt/lbs for mash water – temp issues.
- sparged with pH 5.86 (3mL Lactic into 7gal) at 172F
- Last runnings were 2.8B
- pre-boil: 7.28gal @ 12B (1.0474)
- efficiency 82%, recipe at 70%.
- bumped up hop additions to match – went to 33 IBU to keep BU/OG = 0.6
- post-boil: 6.35gal @ 14.4B (1.0574) (only 2B high!)
Fermentation Notes
- 1.2L starter made night before. Just O2 and intermittent shake, no stir plate. I needed more time – should have done this 5 days before to give the poor flocc’ing yeast time to drop. Decanted ~0.5L, pitched rest.
- 6gal in to fermenter
- Fermented at 64F
- Needed a blow off tube – blew huge foam the first few days, then slow and steady for 2 weeks.
- 2010-07-13: 1.027. Huge tropical fruit nose and taste
- Added 1 satchel of older US-05 to help move it along.
- 2010-07-24: Still a bit of krausen but airlock activity done.
- 2010-07-28: Done! Finished at 1.014 for 81% ADF for 6.2% ABV.
- kegged after purging 3x with CO2
- nice malt complexity with hops shining a bit in gravity sample, should be interesting after carbonating
Tasting Notes
2010-07-24, 15:14
Tasting Notes
for Eaties for my Wheates v0.1
I had a tough time with this one…particulars were failing me a bit. I’ll probably update in the near future.
- Appearance – Pours very fizzy small white head, base beer is quite cloudy and adding yeast from bottle makes it a bit more. Head disappears pretty quickly to small ring of bubbles around the edge. Color is dark honey.
- Smell – bananas and all-spice, a faint light citrus on the end.
- Taste – hint of graininess and sweet with a good carbonic bite, finishes with a bit of the light fruit/bananas and german yeasty flavors. Finish is on the dry side.
- Mouthfeel – A bit of a bite up front, then pretty creamy from the carbonation. The finish is dry, but I can’t tell if that is the carbonation or hops.
- Drinkability & Notes – Not bad for the first whack on the new system. Definitive German Wheat beer flavor. Head retention is a problem, likely from the lack of proper mash temps.
2010-07-19, 18:02
Tasting Notes
for Twisted Enkel Blonde (extract)
- Appearance – foamy white head, pours 2 fingers deep. nice lacing, after 5 min ends up as chunky foam on top of beer. Color is light golden, quite hazy.
- Smell – big yeasty phenols, light fruits in background.
- Taste – definitely get light fruit flavors – apple/pears. yeasty phenols back it up, almost spicy. Slight hop flavor and a very dry finish, the hops and dryness balance the initial fruits nicely.
- Mouthfeel – Big creamy carbonation and then a very dry finish. Leaves the roof of your mouth dry, and begs you to drink more of it.
- Drinkability & Notes – Friggin Yummy. I am bummed it was a VSS yeast, as I’d do this one again in a heartbeat. The balance is there, but this might be a touch dry. It is a fairly complex beer for being fairly low gravity. It is certainly fun to drink pint after pint on a nice summers night. I think this yeast would be a good choice for Belgian Trippel or Golden Strong.
2010-07-18, 10:02
I’m baaaack! I’ve got a lot of writing to do to catch things up – a new brewroom and construction, new brewing system and a lot of beer ‘learning’ done in the last few years.
Pleasantries dispensed, on with the brewing. This was the first brew on the new system. Temperatures be damned…
Recipe
Eaties For My Wheaties
BJCP Style and Style Guidelines
-------------------------------
15-A German Wheat and Rye Beer, Weizen/Weissbier
Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.68
Anticipated OG: 1.0471 Plato: 11.702
Anticipated SRM: 5.2
Anticipated IBU: 14.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.2 6.00 lbs. Weyermann Pale Wheat Germany 1.0380 2
34.3 3.66 lbs. Pilsener Germany 1.0380 2
7.2 0.77 lbs. Munich Malt Germany 1.0370 8
2.3 0.24 lbs. CaraMunich 60 France 1.0340 60
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Hallertauer Tradition Pellet 6.24 14.4 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Mash Schedule
-------------
Mash Name: Fix_40_60_70
Total Grain Lbs: 10.68
Total Water Qts: 8.52 - Before Additional Infusions
Total Water Gal: 2.13 - Before Additional Infusions
Tun Thermal Mass: 0.22
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan/Enzyme Prep 2 15 113 113 Infuse 130 8.52 0.80
Beta Amylase 3 10 122 122 Infuse 208 1.12 0.90
Alpha Amylase 5 45 152 152 Infuse 208 6.31 1.49
Mashout 10 15 172 172 Decoc 210 6.69 1.50 (Decoc Thickness)
Total Water Qts: 15.94 - After Additional Infusions
Total Water Gal: 3.99 - After Additional Infusions
Total Mash Volume Gal: 4.84 - After Additional Infusions
Notes
-----
Need 1.04L starter with 1 pk yeast
Crack lid on bucket for primary, skim nasty crap.
Brew Day Notes
- Brewed 2010-06-13
Hops Loss is 8mo @5F, original 6.9%AA.
Mash was a big ol’ hot mess. Here is the actuals I ended up with:
Mash Schedule
-------------
Mash Name: Fix_40_60_70
Total Grain Lbs: 10.68
Total Water Qts: 8.52 - Before Additional Infusions
Total Water Gal: 2.13 - Before Additional Infusions
Tun Thermal Mass: 0.22
Grain Temp: 68.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan/Enzyme Prep 2 15 113 113 Infuse 129 8.52 0.80
Beta Amylase 3 10 127 127 Infuse 201 2.02 0.99
Alpha Amylase 5 45 146 146 Infuse 173 8.92 1.82
foo 5 30 152 152 Decoc 212 2.12 1.34 (Decoc Thickness)
Mashout 10 15 172 172 Decoc 210 8.00 1.50 (Decoc Thickness)
Total Water Qts: 19.45 - After Additional Infusions
Total Water Gal: 4.86 - After Additional Infusions
Total Mash Volume Gal: 5.72 - After Additional Infusions
First runnings @ 11.6°B
Run off after plate chiller very cloudy
- Collected 5.5 gal @ 12.3°B (1.048) into fermenter. No starter, pitched two smack-packs after 60s O₂
Fermentation Notes
- Fermented at 64F
- +16hrs scraped foam from primary
+18hrs foam through blow off, really hammering along
Tues night: most airlock activity stopped
2010-06-23 – FG 1.012. ADF 78.4%, bumped to 68F to ensure finished.
2010-07-09 Bottled, still 1.012. Added 202g Corn Sugar for 3.5 volumes CO₂.
Tasting Notes
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