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

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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

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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

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