Wednesday, June 28, 2017

"Sour Saturday" Kraemer-Yakowicz Gueuze Lambic [#60]

Brew date: May 20, 2017
Batch size: 9 gal

Ingredients:
11.25 lb Pilsner malt (Dingemans)
5.25 lb Wheat malt (Avangard)
2 lb Flaked wheat (Briess)

*1 oz Cascade (6%) (KB) (30) - Aired 0.75 oz for ~3 months)
Yeast nutrient (10)

Batch #1:
WLP 655 Belgian sour mix one
1.5 L Door County Brewing saison yeast starter
Bottle dregs:

  • Gueuze Girardin
  • New Glarus Brewing Wild Bitter 32661
  • O'so Blood of the Cherry (Added on 5/28)
  • O'so Arbre Qui Donne (Added on 5/28)
Batch #2:
WLP 677 Lactobacillus delbrueckii
1 pk Safale US-05 Ale dry yeast
Bottle dregs:
  • Epic Brewing Elder Brett
  • Almanac Barrel Aged Sour IPA
  • Oud Beersel Framboise
  • New Holland Incorrigible Reserve White Sour Ale
  • Hof ten Dormaal Kriek
  • Boulevard Love Child Sour Ale No. 7
Water:
Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XNRXXPS
12 gal - 5 gal RO, 7 gal filtered
2 g Gypsum
1 g Calcium Chloride
Add 1.5 gal filtered water at end of boil.
Top off to 9 gal.

Schedule:
Mash in 7,75 gal @ 169F
Sac rest @ 158F (60)
Batch spage 4 gal
Boil (60)
Chill to 68F

Target:
OG 1.054
FG 1.009
SRM 3.4
ABV 5.8%
IBU 9

Notes:
5 gal RO + 2 gal filtered water
1st run - 4 gal @ 1.082
Preboil - 8 gal @ 1.065
End boil - 8 gal @ 1.084
Add 1 gal filtered water
OG 1.075
Batch #1 - 6 gal @ 1.063
Batch #2 - 2.5 gal @ ?
Added ~0.5 gal filtered water to Batch #2 to top off.

Summit West-London Style Ale Clone | English Golden Ale [#59]

Brew date: April 17, 2017
Batch size: 6.25 gal

Ingredients:
11.3 lb Maris otter (Muntons)
4 oz Acidulated (Best Malz)

1.6 oz Cascade (6%) (KB) (60)
0.25 oz Fuggle (4.5%) (KB) (10)
0.5 oz Fuggle (5.3%) (10)
1 oz Motueka (6.5%) (10)
2 t Irish moss (15)
Yeast nutrient (10)
1.5L Wyeast 1098 British ale starter

Water:
Profile: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=L26DJXC
9 gal - 5 gal RO, 4 gal filtered
4 g Gypsum
2 g Calcium chloride

Schedule:
Mash in 6 gal @ 159F
Sac rest @ 151F (60)
Heat to 166F
Batch sparge 3 gal
Boil (60)
Chill to 66F

Target:
OG 1.051
FG 1.013
SRM 5.3
ABV 5%
IBU 40

Notes:
1st run - 4 gal @ 1.065
Mid boil - 7 gal @ 1.055
End boil - 1.065, add 1 gal filtered water
OG 1.052, add 0.5 gal filtered water

4/30/17 - FG 1.012, fermenting at 69F for about a week. Crash cold to 50F

"Lil' Poutin' Stout" American Stout [#58]

Brew date: Feb. 19, 2017
Batch size: 6.25 gal

Ingredients:
7 lb Maris otter (Muntons)
5 lb 2-row (Briess)
12 oz Flaked barley (Briess)
8 oz Caramel 60L (Briess)
3 oz Acidulated (Meussdoerffer)

Cold steeped in 2 qts filtered water day before brewing:
10 oz Roasted barley (Briess)
9 oz Debittered black malt (Dingemans)
7 oz Chocolate malt (Briess)
3 oz Black malt (Briess)

2.35 oz Cascade (6%) (KB) (60)
1.5 t Irish moss (15)
Yeast nutrient (10)
1.7 L Wyeast 1056 American ale starter

Water:
10 gal - 50% RO, 50% filtered
7 g Gypsum
3 g Calcium chloride
1 g Epsom salt

Target:
OG 1.063
FG 1.016
ABV 6.24%
IBU 42
SRM 75%
Efficiency 75%

Notes:
Separate cold-steeped wort from grains and add grain to mash.
1st run - 4 gal @ 1.069
Preboil - 1.058 (Only added ~3 gal of sparge water to grain)
OG 1071, ~5.75 gal
Add 1 qt filtered water to top off to 6 gal
Ferment @ 66F
Added cold steeped wort at 10 min before knockout

3/9/17 - Keg and bottle, FG 1.018/1.020
Bottling: 0.7 oz corn sugar + 6 oz filtered water to bottle 1 gal.

"It's a Tuber, Not a Tumor" Sweet Potato Bock [#57]

Brew date: Jan. 2, 2017
6.25 gal

Ingredients:
8.5 lb Pilsner (Avangard)
6 lb Munich (Avangard)
12 oz Cara 45 (Dingemans)
4 oz Midnight wheat (Briess)
4 oz Dark chocolate malt (Briess)
3 oz Acidulated malt (Meussdoerffer)
~2 lb Roasted sweet potato

3 oz Hallertau (2.5%) (60)
*0.25 oz Styrian Celeia (3.7%) (60) (Only had 0.10 oz)
1.5 t Irish moss (15)
Yeast nutrient (10)

2 L Wyeast 2206 Bavarian lager starter

Water:
Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DKQ9T4P
10 gal water - 75% RO, 25% filtered
4 g Calcium chloride
2 g Gypsum

Schedule:
Mash in 6 gal @ 130F
Protein rest @ 122F (20)
Sac rest @ 154F (50)
Heat to 168F (15)
Boil (60)
Chill to 50F
Ferment @ 48F

Target:
OG 1.069
FG 1.017
SRM 21
ABV 6.8%
IBU 25

Results:
1st run - 2.75 gal @ 1.087 - very slow lauter
Preboil - 7.5 gal
OG 6.25 gal @ 1.075

Notes:
1/23/17 - Gravity @ 1.022/1.020, raise ferm temp to 51F
1/29/17 - Gravity @ 1.020, diacetyl rest @ 60/62F for past 3-4 days, flavor cleaning up, lager soon. Cut out gypsum entirely next time. Heating to 65F for 24 hrs, then cold crash to lager.

Tuesday, April 25, 2017

Smokey Scottish Ale

Brew date: Dec. 21, 2016
#56 - 6.25 gal

Don't use more than 1 oz of peated malt next time... Now that I have your attention, let me explain.

This started out as a beer for a co-worker, Elizabeth. She won my company's raffle for a beer I donated, and asked for a malty Scotch ale. Perfect!, I thought. I had been wanting to brew one for quite a while, and was recently inspired by Great Divide Brewing's Claymore Scotch Ale.

The grain bill was a bit too traditional, I should have gone more American-ized. Including adding some caramel malt 60-80L and goning warmer on the mash temp -- maybe 157 F.

In addition, I opted to add a little smoked malt for depth of flavor. Turns out 3 oz in roughly 20 lbs of grain was too much for my taste. While I had a lot of compliments on the beer, I thought it was just too smokey.

Ingredients:
15.75 lb Maris Otter - Muntons
1 lb Melanoidin malt - Best Malz
8 oz Cara 45 - Dingemans
6 oz Cara 20 Belgian Caravienne - Dingemans
4 oz Chocolate malt - Briess
3 oz Roasted Barley - Briess
3 oz Peated malt - Thomas Fawcett
4 oz Acidulated malt - Meussdoerffer

1.25 oz Cascade (6%) (KB leaf) (60)
1 t Irish moss (15)
Yeast nutrient
1.7 L Wyeast 1728 Scottish Ale Starter

Water:
10 gal - 50/50 RO & filtered
3 g Gypsum
4 g Calcium Chloride
1 g Epsom

Schedule:
Mash in 6 gal @ 168F
Sac rest @ 155F (60)
Heat to mash out
B. Sparge 4 gal
Boil (60)
Chill to 57F
Ferment at 57F

Target:
OG: 1.080
FG: 1.024
SRM: 19
IBU: 23
ABV: 7.4%
Efficiency: 77%
Attenuation: 70%

Results:
1st run: 3.5 gal @ 1.097
Preboil: 7.5 gal @ 1.073
OG: 1.085
Add ~1/2 gal filtered water to reduce to 1.080 and 6 gal

"Mental Health" Oatmeal Porter

Brew date: Nov. 7, 2016
#55 - 6.25 gal

Part two of a two-brew day. Inspired by a delicious oatmeal porter from Zipline Brewing out of Nebraska that I tried the last time I was in Denver (thanks, Jim!). Don't think I quite hit the mark, but pretty close.

Ingredients:
11.75 lb Briess 2-row
1 lb Flaked oats - Briess
10 oz Caramel 60L - Briess
9 oz Chocolate malt - Briess
9 oz Blackprinz - Briess
8 oz Black malt - Briess
4 oz Acidulated - Meussdoerffer

1.5 oz Cascade (KB leaf) (60)
1 oz Fuggle (KB leaf) (15)
1 t Irish moss (15)
Yeast nutrient
2 pks Wyeast 1056 American Ale

Water
9.25 gal (5 gal RO & 4.25 gal filtered)
6 g Gypsum
1 g Epsom
3 g Calcium Chloride

Schedule:
Mash in 6 gal @ 165F
Sac rest @ 154F (60)
Mash out to 168F
B. Sparge 3 gal
Boil (60)
Chill to 65F

Target:
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 33
SRM: 30.5

Results:
1st run: 4 gal @ 1.067
OG: 1.070

Note:
- Fermentation peaked at 72F
- Keg on 11/21/16
- Very vigorous fermentation!

"Czechmas" Pilsner

Brew date: Nov. 7, 2016
#54 - 6.25 gal

Pilsner Urquell has long been my favorite pilsner, and I have long wanted to brew one. It serves as the inspiration for my first crack at a Czech pilsner.

The perfect beer to tap for a little holiday cheer.

Ingredients:
12,75 lb Pilsner - Avangard
12 oz Carapils - Briess
6 oz Light munich - Avangard
4 oz Acidulated - Meussdoerffer

0.5 oz Saaz (0.2%) (FWH)
1 oz Magnum (12.4%) (60)
1 t Irish moss (15)
1.5 oz Saaz (10)
1.8 L Wyeast 2001 Urquell Lager

Water:
10 gal - 75% RO & 25% filtered
2 g Gypsum
2 g Calcium Chloride

Schedule:
Mash in 6 gal @ 128F
Protein rest @ 122F (20)
Sac rest @ 145F (40)
Sac rest @ 155F (20)
B. sparge 4 gal
Boil (60)
Chill to 50F

Target:
OG: 1.059
FG: 1.015
ABV: 5.77%
IBU: 46

Results:
1st run: 3.5 gal @ 1.075
OG: 1.066

Fermentation:
48F for two weeks
50F for one week
Diacetly rest to 65F for 48 hours
Lager @ 34

Notes:
- Overshot mash temperature, heated to 136F. Mashed in and stirred continuously to cool to protein rest.
- Didn't use insulation.
- Rack to keg on 12/4/16, FG: 1.014