Jul 25

Crouch Vale Golden Ale v0.1

I have to admit, gerontologist 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.

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

  • To Follow
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Jul 24

Squeaky’s Revenge v0.3

New Belgium 1554

Ahh, tadalafil Sturgis 2009. What a bastion of fond memories! Long story short, nurse the Nemo Guest Ranch is right across the road from my buddy Bruce’s place. We’d ride all day, capsule 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

  • To Follow
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Jul 24

Widmer Hefe Clone, v0.1

Widmer Hefe

Blah, bulimics 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

  • To Follow
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Jul 24

Tasting Notes for Eaties for my Wheaties, v0.1

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, search 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, page a faint light citrus on the end.
  • Taste – hint of graininess and sweet with a good carbonic bite, visit this site 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.
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Jul 19

Tasting Notes for Twisted Enkel Blonde

Tasting Notes

for Twisted Enkel Blonde (extract)

  • Appearance – foamy white head, misbirth pours 2 fingers deep. nice lacing, viagra 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.
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Jul 18

Eaties For My Wheaties v0.1

img_1137.jpg

I’m baaaack! I’ve got a lot of writing to do to catch things up – a new brewroom and construction, youth health new brewing system and a lot of beer ‘learning’ done in the last few years.

Pleasantries dispensed, dosage 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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Jul 06

Widmer Hefe Clone, Extract v.01

Widmer Hefe

I am a big fan of beer fit for the current season. Summertime for me means fairly light and refreshing brews – lots of lawnmower beers as it were. One style I’ve started poking around is American Wheat. There are a lot of crap ones out there, drug but I consistently enjoy Widmer Hefeweizen. To me it is a nice beer with some actual backbone and character, not like its style-mates. Oh yeah, my sisters both like this style too — so I’m going to give them each a case for their belated birthday presents.

Besides that, trying to clone a commercial beer is a good technical challenge. Widmer has pretty good info on their website, so it is just a matter of trying to put the pieces together, brew it, taste it side-by-side, then tweak and redo.

If that weren’t enough fun, I wanted to benchmark my all-grain process against consistent and known materials like DME and LME. I’ll brew the “same” recipe in both extract and all-grain, then compare the results. It should give me a good benchmark to shoot for….


Recipe


Widmer Hefe Extract Clone v0.1

Recipe Specifics
----------------
Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):        8.17
Anticipated OG:         1.0485    Plato:            12.035
Anticipated SRM:           6.4
Anticipated IBU:          31.3
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
14.7     1.20 lbs. Briess DME- Weizen            America        1.0430      8
73.4     6.00 lbs. Briess LME- Weizen            America        1.0360      4
8.0     0.65 lbs. Munich Malt(2-row)            America        1.0350      6
3.9     0.32 lbs. Crystal 40L                   America        1.0340     40

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
7.00 g.     Warrior                           Pellet  13.43  13.6  60 min.
8.00 g.     Nugget                            Pellet  12.11  14.0  60 min.
18.00 g.     Cascade                           Whole    4.22   1.7  1 min.
18.00 g.     Willamette                        Pellet   4.63   2.0  1 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
0.50 Tsp    Yeast Nutrient                 Other     15 Min.(boil)

Yeast
-----
WYeast 1007 German Ale

Mash Schedule
-------------
Total Grain Lbs:    0.97
Total Water Qts:    2.50 - Before Additional Infusions
Total Water Gal:    0.63 - Before Additional Infusions

Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Mash Out               5     10    169     169   Infuse   183        2.50   2.58

Total Water Qts:            2.50 - After Additional Infusions
Total Water Gal:            0.63 - After Additional Infusions
Total Mash Volume Gal:      0.70 - After Additional Infusions

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

Brew Day Notes

  • Brewed 2010-07-06
  • Extract brew in the morning, all-grain in the afternoon.
  • Warm bastard – ran 5k early that morning and never quit sweating…but still beats going to work on a Tuesday!
  • Used Meusdoerffer Munich
  • Held ~3lbs of LME until last 15min of boil.
  • 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.
  • Collected 6gal @ 12.5B (1.0495)

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.
  • 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: 1.016. Huge tropical fruit nose and taste
  • 2010-07-17: 1.012. Done – 74.5% ADF, 4.94% ABV. Cleaned up nicely, this one should be good.
  • 2010-07-17: kegged, put into kegerator at 11PSI and 42F to carbonate.
  • 2010-07-30: Bottled 24x 12oz bottles for sisters.
  • 2010-08-04: Keg kicked while sister was here.

Tasting Notes

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Jun 30

Twisted Enkel Blonde (Extract)

I’m baaaack! I’ve got a lot of writing to do to catch things up – a new brewroom and construction, site 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

  • To Follow I brewed this extract kit beer as the first beer on the new system. I wanted something extract based to limit the amount of new equipment to get used to…and to get some damn beer on tap! With winter and construction, medical it had been 6 months since I brewed last. Thankfully the kegs of Helles and Dunkel held out until very nearly the end.

This was one of the special Northern Brewer kits. Links to their legacy site recipe and PDF. I added cane sugar to make sure it dried out.

Anyways, prescription here we go…

Recipe


Twisted Enkel Blonde

Recipe Specifics
----------------
Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Extract (Lbs):      6.85
Anticipated OG:         1.0431    Plato:            10.735
Anticipated SRM:           4.0
Anticipated IBU:          21.5
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
45.3     3.10 lbs. Northern Brewer Pilsen LME                   1.0360      2
29.2     2.00 lbs. Briess DME- Pilsen            America        1.0430      2
3.6     0.25 lbs. Biscuit Malt                  Great Britain  1.0350     35
10.9     0.75 lbs. CaraPilsner                   France         1.0350      8
10.9     0.75 lbs. Cane Sugar                    Generic        1.0462      0

Potential represented as SG per pound per gallon.

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
28.34 g.     Hallertau Hersbrucker             Pellet   2.80  11.5  60 min.
17.00 g.     Czech Saaz                        Pellet   3.56   8.8  60 min.
14.00 g.     Czech Saaz                        Pellet   3.56   1.2  5 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet                Fining    10 Min.(boil)
0.50 Tsp    Yeast Nutrient                 Other     10 Min.(boil)

Yeast
-----
WYeast 3864 Canadian/Belgian ale (Wyeast Private Collection Strain)

Brew Day Notes

  • Brewed 2010-05-31
  • Brew day was a breeze – really no major problems with all new equipment.
  • DME left out until last 15min – no need to boil it all again.
  • Forgot to add whirfloc. This is what happens when you get lazy.
  • Collected 5.5gal at 11.2°B (1.044), allergy pitched yeast at 68F on 60s O2.

Fermentation Notes

  • Fermented at 67F
  • 2010-06-07 @ 6°B
  • 2010-06-09 @ 5.5°B
  • 2010-06-13 @ 5.5°B (1.008), ADF 80.8%, 4.72% ABV
  • 2010-06-17: kegged at 19PSI and 42F for 3.0 vol CO2.

Tasting Notes

  • 2010-07-19: First Tasting
  • 2010-07-24: Keg kicked during a fun night of friends and fire pit. All agreed it was pretty darn good, too bad the yeast is out of stock now. I might try this one again with one of the other Belgian yeasts.
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Oct 07

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, stomach taste, pancreatitis 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
--------------------------
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:
------------
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
----------------------------
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:
------
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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Sep 09

Tractor Brau #1

I posted in the Homebrewtalk.com all-grain and thebrewingnetwork.com all-grain forums for ideas on practice tests that’d help refine my brewing process. Stop at one and offer any advice you might have. 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
--------------------------
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:
------------
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, <a href="http://viagra-order-online.net" style="text-decoration:none;color:#676c6c">help</a>
  Medium Body
Total Grain Weight: 6.00 lb
----------------------------
Double Infusion, <a href="http://viagracoupongeneric.net/" style="text-decoration:none;color:#676c6c">purchase</a>  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:
------
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, <a href="http://buyviagra100mg.net" style="text-decoration:none;color:#676c6c">medicine</a>
  krausen nuclear for 2 days (8"), then 4" until 7 days. Color is nice, maybe hint darker so far.
-------------------------------------------------------------------------------------

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.

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