Feb 05

International Hombrew Project

Over on Fuggled, phlebologist Al is starting the 2011 International Homebrew Project. This is a pretty cool effort – a bunch of home brewers all do the same recipe at the same time. There was voting to determine the style & ingredients, allergist ending up in the recipe here. Kristen England graciously offered up a historical recipe, stuff the 1933 Barclay Perkins Milk Stout. Kristen also helped review my notes on making brewers invert and added a table for making them from a blend of cane sugar invert and blackstrap.

I’ll be doing a brew here of that, perhaps a mini-big-brew with a few of the club guys. The brew date is currently set for March 5/6, and I’ll do the usual full write up on it.

shameless plug – if you are interested in more historical recipes, head on over to my list from Ron’s blog

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Feb 03

Page updates and future posts

So… been a bit tardy, information pills have we? Yeah….

So a couple of quickie page updates.

I’ve got a metric assbarn load of brewing notes and recipes to update. Soon, asthma god I hope soon…

UPDATE Older brewing logs are starting to fill in below. They’ll show up with a published date of the day after the brewdate.

UPDATE 2 I just noticed the XML (RSS/Atom) feeds were only getting a summary. How rude… This is now fixed.

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Nov 13

Crouch Vale Golden Ale v0.2

The feedback for the v0.1 version was that, ailment for a BJCP Standard Bitter, cardiology the hops were too much. Well, clinic duh. Sometimes I wonder if entering beers like this is worth it – they put judges into a spot where they don’t really know what to do with the beers. That said, I figured it’d be interesting to rebrew this one a bit smaller than last time. I wanted to drop the OG 5pts and 10 IBUs. This puts it around 1.038 and 40 IBU after the whirlpool. Kristen had also mentioned that switching yeasts to the Wyeast 1469 would be interesting – dry it out a bit and add some mineral character.

So – just to be clear, it is only the Competition reviews that had detractors – otherwise this is a fantastic beer!

This beer is rapidly becoming the house bitter – it is a good way to futz with hops and is a nice 3.5-4.0% beer to have on tap.


Recipe


Croch Vale Golden Ale
Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):        7.50
Anticipated OG:         1.0384    Plato:             9.601
Anticipated SRM:           2.2
Anticipated IBU:          35.1
Brewhouse Efficiency:       83 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
100.0     7.50 lbs. Lager Malt(2-row)             Great Britian  1.0370      1

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
80.00 g.     Bullion                           Pellet   7.13  35.1  15 min.

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 1469 PC West Yorkshire 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   172       10.10   1.35
Mash Out               5     10    169     169   Infuse   195        8.03   2.42

Notes
-----
Use Halcyon for Lager Malt, dropped down to 85g from 109g hops when switched to Tinseth, calc'd up from 30BU to 40BU.

Brew Day Notes

  • Brewed 2010-11-13
  • Used Halcyon for Lager Malt.
  • Bullion derated for 9mo @ 5F.
  • Added .3g/gal CaS04 (1.8g) and .5g/gal CaC03 (3.0g) for Ca levels and to push slightly to hops.
  • Switched to Tinseth for BU calcs, original recipe was @ 50BU, dropped hops 24g to get to 40BU ish.

Details

  • 1118 H20 heating
  • 1137 Mash In
  • 1147 @ 152F Mash
  • 1150 151.F @ pH 5.55, added .5 mL Lactic 88%, pH 5.41 @ 151F
  • 1249 Mash at 150.3F, mash out to 165F
  • sparge adjusted to pH 5.83
  • 1310 started vorlauf
  • 1319 Started run off, initial runnings 12.4B
  • 1327 Sparge started
  • 1356 Sparge done, runnings stopped at 1.4B.
  • 8B and 1.031 for 81.6% eff
  • 1556 Chill started after 30min whirlpool
  • tap at 71F, wort at 79.7F
  • OG is 10B, 1.040
  • 2207 pitched @ 66F, 90s O2

Fermentation Notes

  • Fermented at 64F

Tasting Notes

  • To Follow for real
  • Intial notes – nice mineral character, dry, good balanced hop flavor.
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Oct 17

Jackwagon Pale Ale v0.1

jackwagon : noun : A useless piece of equipment, medicine usually military, ailment used to refer to a mule-drawn freight wagon which had been pieced together from dicarded or substandard parts, and subject to frequent breakdowns. Jackwagons typically were good for only one or two uses, then abandoned or discarded along roadsides and in ditches, and were often re-cannibalized to create new jackwagons.

This one is pretty simple. I wanted hops. I had some LME leftover from… well, lord knows what. And somehow I had a half pound of Victory Malt in my bins. I think Brewing Classic Styles had a plug for doing a slightly toastier Pale Ale or IPA using Victory. So… fuggit, let’s roll and get some hops in a keg. What? I can’t just chuck stuff together and call it beer ?


Recipe


Jackwagon Pale Ale v0.1

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):        8.50
Anticipated OG:         1.0499    Plato:            12.371
Anticipated SRM:           7.3
Anticipated IBU:          28.7
Brewhouse Efficiency:       83 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
74.1     6.30 lbs. Northern Brewer Gold LME                     1.0360      4
11.8     1.00 lbs. Muntons DME - Extra Light     England        1.0460      3
5.9     0.50 lbs. Crystal 40L                   America        1.0340     40
5.9     0.50 lbs. Victory Malt                  America        1.0340     25
2.4     0.20 lbs. Coopers DME - Light           Australia      1.0460      3

Potential represented as SG per pound per gallon.

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
113.00 g.     Cascade                           Whole    3.80  21.7  15 min.
28.00 g.     Willamette                        Pellet   4.56   7.1  15 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet                Fining    15 Min.(boil)
0.63 Tsp    Yeast Nutrient                 Other     15 Min.(boil)

Yeast
-----
Fermentis us-05 Safale

Mash Schedule
-------------
HA! Extract brewing!

Brew Day Notes

  • Brewed 2010-10-17
  • Cascades where Minnesota homegrown from Andy Lehtola – degraded 24mo @ 5F
  • Willamette from Hop Union – 12mo @ 5F
  • Did 60min whirlpool after 15min hop addition ala Crouch Vale

Details

  • 1427 heat on low, bringing 7.1 gal to temp from 80F tap
  • C40 and Victory in steeping bag
  • 1530 grains out @ 170F, rinsed with 6qt of wort
  • flame out, added malt extracts
  • 1540 Heating to boil
  • 1555 Boil started
  • 1655 Boil done, started 60min whirlpool
  • 1755 chill started… slow due to high tap temps
  • hit 13B, 1052 OG
  • 2035 Pitched yeast after 100s O2, wort @ 69F
  • rehydrated 11g dry in h20 and goferm

Fermentation Notes

  • Fermented at 66-67F
  • 2010-10-20 started to slow
  • 2010-11-08 1708 – 1.014 @ 48.8F, 6.8B – kegged

Tasting Notes

  • To Follow
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Oct 03

Munich Helles v0.2

This was a second attempt at a Munich Helles. The first go scored a 35.5 in the first round of Nationals last year, side effects but just didn’t have that solid grainy and malty flavor. Otherwise, disorder a good clean lager that was pretty tasty on tap while it lasted. So, patient being cold as an eskimos toes here in winter, it was time to give it a go again. I switched yeasts from Wyeast 2308 “Munich Lager” to Wyeast 2124 “Bohemian Lager”. The 2308 was a bit too round and tasted more hellesbock than helles to me.

I also simplified the grainbill to a single Pilsner malt and changed up the hops to stuff I had on hand – not a big deal, as the hop presence in this beer isn’t huge. The other big change was to change the mash schedule from a …now that I see it fairly odd “infuse to 131, decoc to 150, infuse to 156, decoc to 169” to a more standard double deocotion Hockhurz of “infuse to 145, decoc to 160, decoc to 170”. I’m using Braukaiser’s decoction info as a base and started with a hold at 145F for 30min before pulling for the high rest at 160F for 60min.

Funny story. Guy brews pretty darn good Helles, but then — and this is the kicker — lets it go off in the keg so that it tastes like ass wrapped in fried ass. Yup, screwed this one up post-secondary. Kinda like getting a girls clothes off, into bed, getting her serviced…and then pissing her off.


Recipe


Munich Helles v0.2
Recipe Specifics
----------------

Batch Size (Gal):         6.50    Wort Size (Gal):    6.50
Total Grain (Lbs):       10.29
Anticipated OG:         1.0504    Plato:            12.489
Anticipated SRM:           2.9
Anticipated IBU:          16.6
Brewhouse Efficiency:       85 %
Wort Boil Time:             90    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
89.5     9.21 lbs. Pilsener                      Germany        1.0380      2
10.5     1.08 lbs. Cara-Pils Dextrine Malt                      1.0330      2

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
15.17 g.     Hallertau Hersbrucker             Pellet   2.71   1.5  10 min.
21.67 g.     Tradition                         Pellet   6.76  15.0  60 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.08 Unit(s)Whirfloc Tablet                Fining    15 Min.(boil)
0.54 Tsp    Yeast Nutrient                 Other     15 Min.(boil)

Yeast
-----
WYeast 2124 Bohemian Lager

Mash Schedule
-------------
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Low Mash               5     60    145     145   Infuse   162       18.02   1.75
High Mash             35     60    160     160   Decoc    212        4.83   1.50 (Decoc Thickness)
Mash Out              20     35    170     170   Decoc    212        4.15   1.50 (Decoc Thickness)

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

Notes
-----
Went to decoc and Hochkurz 145/160 at 30/60min. Moved to 2124, used up hops on hand

Brew Day Notes

  • Brewed 2010-10-02
  • Used Global Malt Gernam Pilsner as base malt, did use up 474g of Durst Pilsen in there too.
  • Dextrin malt was 190g Briess Carapils, the rest Wyermann Carafoam
  • Godddamn this smelled nice in the decoc’ kettle – nice and super malty like you’d want.
  • Hops degraded for 12mo @ 5F
  • 1.2g CaCl2 and 1.2g CaC03 added to boil to help yeast – bump Ca to 50ppm.

Details:

  • 0927 H20 running through filter
  • 1038 Mash In. H20 in MT is 163.2F, hit 153F. +1qt room temp to 147.4F, +1pt room temp to 146F.
  • 1044 Mash covered
  • 1049 Mash at 146F and pH 5.54
  • 1114 Pull decoction, mash at 146F
  • 1116 Heating decoc to 160F
  • 1123 Rest decoc at 160F
  • 1139 Heating decoc to boil, decoc dropped to 153F
  • 1150 Decoc at 205F
  • 1152 decoc is boiling
  • 1208 decoc boil done, add back to main. Main at 143.5F, Hit 152.2F
  • 1209 decoc another 4qt at 152F
  • 1218 decoc boiled, added back to main hit 160.4F
  • 1248 pull decoc for mash out – 7qt
  • 1257 mash out decoc boiling, gently
  • 1312 add decoc back to main, mash out
  • 1314 main at 167F
  • 1320 start 10min vorlauf
  • 1339 sparge started, first runnings @ 17.3B
  • added 1.5 mL Lactic 88% to sparge to drop pH < 6
  • 1429 sparge done, heat on boil kettle
  • collected 8.4gallons at 9.3B for 93% eff – added .6 gal h20 to bring down gravity
  • 1445 Boil starts
  • 1640 Boil done – extra 30 min to boil off h20
  • 1755 chill starts after 15min whirlpool
  • pH of wort 5.5 at 75F

  • chilled to 48F in fridge – tap water not cold enough

Fermentation Notes

  • Fermented at 49F
  • 2010-10-03 0622 – pitched yeast at 49F wort temp, 120s O2
  • 2010-10-20 started 1F per day ramp for diaceytl rest
  • 2010-11-08 1437 @ 1.013, 49.3F 6.5B

Tasting Notes

  • Aaaaassssss. Notes of yeast autolysis with a touch of diacetyl for aroma. Aaaaaaassss. Nasty brown sludge in keg when I dumped it.
  • This was really nice going into the keg, so either I didn’t secondary for long enough or I had some sort of keg sanitation issue.
  • I wouldn’t change anything in the recipe or initial process – just need to redo cleaner.
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Oct 01

Poor Richard’s Brown Porter v0.LAST

7 Barrel Brewers Handbook

So, visit this site the wife wanted a porter… so we go back to the old but mostly good 7 Barrel Brewery Brewer’s Handbook by the late but great Greg Noonan. This is the first brewing book I ever owned, given to me by Kit Seaton way back in 1997. It has been the source of most of my brewing recipes until just the last year or 2 when I really started to get into all-grain brewing.

So a porter we brewed! To spoil the ending – it was a solid ‘meh’. It was a bit too heavy on the black malt and a little lacking in body. As England put it: “a bit lame”. That said – quite drinkable and unoffensive. The keg made a short stint in the Beer Wench and then was donated off in trade for a future brew here at the house. Details on that one later… Anyways, to the beery details:


Recipe


7 Barrel Brewery - Poor Richard's Brown Porter

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):   6.00
Total Grain (Lbs):        9.29
Anticipated OG:         1.0451    Plato:           11.217
Anticipated SRM:          26.8
Anticipated IBU:          24.4
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
76.4     7.10 lbs. Pale Malt(2-row)              Great Britain  1.0380      3
6.5     0.60 lbs. Chocolate Malt                America        1.0290    350
8.6     0.80 lbs. Crystal 80L                                  1.0330     80
6.5     0.60 lbs. Flaked Barley                 America        1.0320      2
2.0     0.19 lbs. Roasted Barley                Great Britain  1.0290    575

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
18.91 g.     Willamette                        Pellet   4.38  10.7  90 min.
26.22 g.     Willamette                        Pellet   4.38  12.8  45 min.
8.51 g.     Willamette                        Pellet   4.38   0.9  5 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablets               Fining    15 Min.

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     90    150     150   Infuse   170       13.00   1.40
Mash Out               5     10    168     168   Infuse   212        6.08   2.05

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Notes
-----
50-60F in secondary for 14-21 days.
Bottle condition for 30 days under 65F
Add 0.5 tsp gypsum

Brew Day Notes

  • Brewed 2010-10-01
  • Thomas Fawcett Optic for Pale Malt
  • English Chocolate, 375-450L
  • Simpson’s Dark Crystal, 75-85L.
  • 15 min whirlpool after flame-out.
  • Willamette’s from HopsDirect, 4.8%AA, derated for 12mo @ 5F in Barrier Packed and vacum.
  • Salts added: 1.8g CaCO3 in mash, 1.8g CaCO3 and 1.2g CaSO4 in boil kettle

Details:

  • 1309 HLT on, heading to 176F
  • started with 23.1cm at 67F
  • 1413 Mash in to 151F
  • +1 qt @ 66F to 13qt total and 1.4 qt/lb
  • 1417 150.3F, pH 5.09
  • added 1.8g CaCO3, no pH bump.
  • Mash at 148F, decoc 1.5qt, boil 2min, mash brought to 150.8F
  • 1505 Mash at 150.5F
  • 1528 Mash at 150.2F
  • 1538 Mash Out @ 159F
  • 1545 Vorlauf started
  • 1555 Runnings are clear, started run off to kettle
  • 1606 Sparge started – 182F sparge water
  • initial runnings 15.6B
  • 1609 heat on low for boil kettle
  • 1630 stopped runnings early – 5.35gal @ 12.8B – well north of 80% eff.
  • added H20 to get to 9.4B @ 7.7 gal – 84% eff
  • 1706 Boil started
  • 1832 Boil done, started whirlpool
  • 1852 Chill Start
  • 1912 Chill done
  • pH 5.22 @ 74F; 12.1B @5.95 gal in kettle – 88% brewhouse eff.

Fermentation Notes

  • Fermented at 68F
  • 2010-10-01 2156: pitched at 70F after 90s O2.

Tasting Notes

  • Meh. Not a great recipe.
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Sep 03

1962 London Pride with modern hopping v0.1

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, drug from beers that were actually made and sold to people, order 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.
  • home made 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
  • soooo much better
  • 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
  • 2010-09-05 @ 0905: 7s bubble, bump to 68F
  • 2010-09-10 @ 0900: still slow bubbling, rouse yeast
  • 2010-09-13 @ 1600: 1.015
  • 2010-09-16: Added 9g EKG pellets as dry hop – no bag
  • 2010-09-15: Dropped to 46F
  • 2010-09-27: 1.014 for 70% ADF and 4.55% ABV
  • Kegged at 12PSI @ 42F for ~2.25 Vol

Tasting Notes

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Aug 22

Moose Drool clone, v0.1

Moose Drool

There isn’t a huge story here – I’m from Montana, find 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
  • 1st runnings at 12.2B
  • 1636 sparge started
  • heat on kettle
  • 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

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Jul 29

All hail the Beer Gun!

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, more about hose on the tap itself, impotent 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, one health 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.

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Jul 27

Tasting Notes for Widmer Hefe Clone (Extract v0.1)

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, website cloudy as all heck. Pours a thick dense 2 finger head that settles to solid thin coating. Great lacing.
  • Smell – Light tropical fruits, cheap slight yeastiness and hint of malt. Kinda like dry cheerios or corn pops on the end. After it warmed up a bit, diabetes and pregnancy 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.

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