Mar 07

2011 International Homebrew Project – Brewday

This is the International Homebrew Project brewday notes, shop the no pictures version. Rick of CandianBrewer fame came over for a big batch brewday. We did a bit more drinking and bullshitting than photo taking. Rick brought over a growler of his Lees Stout for some proper motivation. That is one tasty session stout…

All in all, a pretty decent brewday save for a couple stuck mashes. I’ve had this problem off and on over the last few batches and don’t quite have a handle on it. Thankfully I’ve learned that stirring and letting it settle for 5 min usually gets the grain bed reset. Recirculate a bit to ensure clarity and then off and running (ha!) again.

I was able to get all the proper ingredients at Northern Brewer. Simpson’s Medium Crystal, Crisp Amber and Brown malts. I had some Fawcett Roast Barley from a group buy earlier in the year. I didn’t get the Mild Malt, but did use Fawcett Optic to ensure we get that solid malty base.

The Invert No 3 was part of a big batch I made a while back. It took a half hour of soaking the container in hot tap water to get it loose enough to pour. Stuff is awesome – sticky-icky goodness of toffee and medium fruits.

The only missed number was the extra 10pts of gravity heading into the kettle. Somehow these 10 gallon batches actually boost my efficiency up from 75-80% to 95%. Cute! We decided to stay the course and avoid any course deviations to make sure the balance and mouthfeel weren’t compromised. The unfermentable lactose and Wyeast 1318 should keep the attenuation down – looking to finish around 1.025 or so for 5.16% ABV.

The mash-out was a bit different than the usual infusion… Promash was telling me it was going to need 10.9 gallons in my 10 gallon mash tun. So, decoction mash out it was. Not the first time for that – I tend to do this for the amber and dark lagers for extra flavor. So enough poetic waxing and onto the notes…


Recipe


2011-03-05  International Hombrew Project 2011
Brewing Date: Saturday March 05, 2011
Head Brewer:  Nicholas Henke
Asst Brewer:  Rick Preston
Recipe:       International Hombrew Project 2011

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

Batch Size (Gal):        11.50    Wort Size (Gal):  11.50
Total Grain (Lbs):       22.24
Anticipated OG:         1.0530    Plato:           13.091
Anticipated SRM:          41.7
Anticipated IBU:          40.0
Brewhouse Efficiency:       75 %
Wort Boil Time:            150    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
51.2    11.39 lbs. Pale Malt(2-row)              Great Britain  1.0380      3
12.7     2.84 lbs. Milk Sugar                    Generic        1.0300      0
10.8     2.41 lbs. Amber Malt                    Great Britain  1.0320     35
8.6     1.91 lbs. Roasted Barley                Great Britain  1.0290    575
5.9     1.32 lbs. Brown Malt                    Great Britain  1.0320     70
5.9     1.32 lbs. Crystal 75L                   Great Britian  1.0340     75
4.7     1.05 lbs. Invert No. 3                  Britain        1.0330     65

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
111.17 g.     Fuggle                            Pellet   3.67  27.5  150 min.
48.04 g.     Goldings - E.K.                   Pellet   4.22  12.5  60 min.

Extras

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

Yeast
-----
WYeast 1318 London Ale III

Mash Schedule
-------------
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Sacchrification        5     90    151     151   Infuse   179       18.35   1.00
Mash Out              15     15    170     170   Decoc    192       11.25   1.00 (Decoc Thickness)

Brew Day Notes

  • Brewed 2011-03-06
  • Fawcett Optic as base malt
  • Simpson’s Medium Crystal, Crisp Amber and Brown malts, Fawcett Roast Barley
  • hops derated for 1yr old @ 5F in vacuum packaging
  • Wyeast yeast nutrient

Details

  • 1020 Mash in to 152F. HLT at usual Promash +5 of 184F. Needed 3pts of 60F tap to get down to 152F.
  • 1022 hit pH 5.5 (sample chilled to room temp) after adding 1 tsp (~4.4 g) NaHCO3
  • 1206 mash out decoc pulled – about 3.5 gal or 50%. Main at 149F.
  • 1210 Mash out hit at 170F
  • 1226 vorlauf started
  • 1228 sparge adjusted to pH 5.3 (@ room temp)
  • we sparged around 11 gallons, kept eye on pH and spiked again in last half to keep pH under 6.0.
  • 1238 Runnings started – 23.5B
  • 1240 stuck hard. tried a few things to kick it loose. Resorted to a full out restir and 5 minute “time out”
  • 1315 runnings again going well, ran fine until the end.
  • 1344 sparge done, final runnings at 1.5B. Total in kettle was 14.03gal at 11B.
  • 1402 Boiling on!
  • 1635 Boil done, 15min whirlpool started
  • boil off was fine – slightly less than 1gal/hr due to partial lid on kettle.
  • 1650 start chilling – hit 66F from 61F tap water.
  • 1715 done – final gravity 1.066/16.3B

Fermentation Notes

  • 2011-03-06 @1715: Pitched 200 mL of harvested thick slurry from Mild (post/link shortly).
  • pitched at 64F, hit with 120s O2
  • 2011-03-06 @2232: fermenter bubbling away, yeast sludge forming at the top. 5hr lag, gotta love repitched yeast!
  • fermenting at 69F – 1318 seemed very sluggish below 67F in the Mild. Some small krausen, but nothing huge
  • 2011-03-08 @ 1930 – slowing down, temp down to 68F
  • 2011-03-10 @ 1730 – no more bubbles, still a thick goopy krausen
  • 11.4B – stirred up yeast
  • 2011-03-11 @ 0800 – 11.3B, she’s done
  • 2011-03-13 – into secondary for 3 days, 4 days dropped to 32F
  • 2011-03-19 – kegged, 11.3B

Finished at 11.3B (1.0328) for 4.26% ABV and 48% ADF.

Tasting Notes

Share
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.
Share
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
Related Posts with Thumbnails
Share