"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.