Category ArchiveBeer Brewing
Beer Brewing 07 Oct 2009 08:24 pm
Tuesday Night Dubbel (v0.1)
Hang in there – I’m trying to get a decent structure here for posting recipes and getting salient updates as I keg, taste, etc.
For now, here is the Dubbel I did recently. The recipe is mostly from BLAM, but some changes from BCS too. The name is a throwback to Penn and the Tuesday night half-priced pitchers at the White Dog. Our brew of choice: Flying Fish Abbey Dubbel. I’m pretty sure we didn’t miss a single non-holiday Tuesday night for over a year…good times!
Coming Soon: Actual data from brew day.
Recipe: Tuesday Night Dubbel
Brewer: Nicholas Henke
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (40.0) Bottling: very nice, clean, dark fruits starting to show, bit of yeasty nose
Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 7.70 gal
Estimated OG: 1.070 SG
Estimated Color: 16.2 SRM
Estimated IBU: 23.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
9.25 lb Pilsen (Dingemans) (1.6 SRM) Grain 71.15 %
1.00 lb Munich (Dingemans) (5.5 SRM) Grain 7.69 %
0.40 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 3.08 %
0.40 lb Biscuit (Dingemans) (22.5 SRM) Grain 3.08 %
0.40 lb Caramunich Malt (56.0 SRM) Grain 3.08 %
0.40 lb Special B (Dingemans) (147.5 SRM) Grain 3.08 %
42.00 gm Tettnang [3.70 %] (90 min) Hops 23.1 IBU
0.65 lb Candi Syrup, Dark (80.0 SRM) Sugar 5.00 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 3.85 %
1 Pkgs Belgian Style Ale Yeast Blend (White Labs 575)
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11.85 lb
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Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.67 qt of water at 142.8 F 130.0 F
60 min Saccrification Add 9.48 qt of water at 176.6 F 149.0 F
Notes:
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More brew notes coming soon...
Bottled 2009-10-07 with 52g Dark Candy Syrup and 122g Corn Sugar - volume was 2" below top bar on 5g carboy, estimating 4.75 gallons.
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Beer Brewing 09 Sep 2009 03:23 pm
Tractor Brau #1
Here is the recipe and brewing notes for Tractor Brau #1 — my first whack at an American Wheat Ale.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Tractor Brau
Brewer: Nicholas Henke
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Recipe Specifications
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Batch Size: 3.00 gal
Boil Size: 4.53 gal
Estimated OG: 1.061 SG
Estimated Color: 3.9 SRM
Estimated IBU: 25.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
3.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 50.00 %
3.00 lb Wheat - White Malt (Rahr) (2.3 SRM) Grain 50.00 %
17.23 gm Williamette [5.50 %] (60 min) Hops 25.0 IBU
4.50 gm Centennial [10.00 %] (0 min) (Aroma Hop-SHops -
4.50 gm Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
1.00 items Campden Tablet (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 6.00 lb
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Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 5.40 qt of water at 134.8 F 122.0 F
30 min Saccrification Add 3.60 qt of water at 209.8 F 152.0 F
10 min Mash Out Add 4.20 qt of water at 208.8 F 168.0 F
Notes:
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Mash was a bit low - 150F. Chilling took forever (1hr?) - 2 hop cones in chiller. Suck. Otherwise great - crush seemed a bit fine. Pitched tube at 74F directly to fermenter. Fermented at 69F, krausen nuclear for 2 days (8"), then 4" until 7 days. Color is nice, maybe hint darker so far.
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UPDATE 2009-09-09: Tasting notes so far. OK- was a huge pineapple flavor initially, but seems to be taming down. Good yeast/wheaty flavor – nice cloudy and light. OK. Getting Better with age.
Beer Brewing 19 Jul 2009 07:26 pm
first yeast starter
So my first yeast starter… a few notes:
Palmer rocks and has a nice calculator for pitching rates for various starter types (with O2, with stir plate, etc)
Working with the stainless diffuser stone is a PITA – just time consuming with the 15min boils to clean/sanitize it.
I am too cheap to buy a stir plate yet – I’m saving for my very keezer. From Palmer’s calc it just seemed to increase the amount of starter I needed by ~.5L. The starter seemed to turn out just fine.
@#$@# is boiling in an Erlenmeyer flask touchy – friggin boilovers are a constant problem. I’m not sure if this is due to our asstastic smooth top electric stove or if it is just the nature of the beast. I think some foam control might be in order. Other folks seem to love the stuff.
It did seem to start to fade (bubble activity) after 18hrs, next time need to get it into the fermenter before that.
Lag time: 2hrs. That’s right bitches.
Beer Brewing 18 Jul 2009 01:15 pm
Is this what shoe shopping makes women feel ?
I just returned from the not so local HBS Midwest Supplies, with a bag of goodies for tomorrow’s brew. I’m a fan of their store – more than Northernbrewer – larger and they ship their mail-order catalog supplies from the same location. It seems they have quite a high turnover – for instance, the yeast I got was dated July 14th.
Anyhoo – picked up a 2L Erlenmeyer and oxygenation kit. This will be the first starter and I’m going off of Palmer’s Pitching Calculator. It should be interesting.
BTW – Is this how women feel after hitting a shoe store sale ? If so, I think I get it now…
Below is the recipe I’m brewing tomorrow:
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