#62 Lily White Session White IPA

Brew date: June 26, 2017

Appearance: Light straw gold, with very very slight haze. Thick foamy white head, almost marshmallow-y. Lacing sticks to the glass.

Aroma: Sweet honey floral orange, sweet citrus, orange blossom.

Taste: Light body, bitter but not biting at all, nice wheat character with some bready notes. Finishes dry and refreshing. 

Final thoughts: I am really very happy with the way this beer turned out! It's everything I could want in a session IPA with the added character from the wheat. The beer finishes dry and refreshing. Perfect for a hot summer day.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
4.5 gal	60 min	1.042	1.010	4%	50	75%	4.78

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	4 lbs	57.1%	Briess
White wheat malt	3 lbs	42.9%	Briess

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Cascade	0.5 oz	60 min	FWH	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	60 min	FWH	Pellet	13.6%	YCH
Galaxy	1 oz	5 min	Boil	Pellet	11.6%	YCH
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	10 min	Whirlpool	Pellet	13.6%	YCH
Galaxy	0.5 oz	7 days	Dry hop	Pellet	11.6%	YCH
Cascade	1.5 oz	7 days	Dry hop	Leaf	6%	Kraemer Brew
Galaxy	0.5 oz	3 days	Dry hop	Pellet	11.6%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1098 British Ale	Wyeast	Slurry	73-75%	66-68 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2ZZXCJQ

NAME	AMOUNT	TIMING	OTHER
RO Water	2.5 gal	36% Mash/Sparge
Filtered Water	4.5 gal	64% Mash/Sparge
Gypsum	7 g	Mash
Calcium Chloride	1 g	Mash
Filtered Water	0.5 gal	Post boil

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	158 F	10 min	4 gal
Saccrification rest	151 F	60 min
Batch spage	165 F	10 min	3 gal
Mash out	168 F	10 min
Boil	212 F	60 min
Fermentation	68 F	7 days

#67 Belgian Rye IPA

Brew date: Dec. 20, 2017

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.065	1.016	6.5%	83	78%	12

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.076		8 gal @ 1.055	1.066		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	12.25 lbs	76.6%	Briess
Rye malt	2.75 lbs	17.2%	Briess
Caramel 60L	6 oz	2.3%	Briess
Cara 45	6 oz	2.3%	Dingemans
Acidulated	4 oz	1.6%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Ekuanot	0.5 oz	60 min	FWH	Pellet	13.6%	BSG
Centennial	0.75 oz	60 min	Boil	Leaf	10%	Kraemer Brew
Cascade	0.5 oz	60 min	Boil	Leaf	6%	Kraemer Brew
Centennial	1 oz	10 min	Boil	Leaf	10%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Boil	Pellet	13.6%	BSG
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Whirlpool	Pellet	13.6%	BSG
Ekuanot	0.5 oz	9 days	Dry Hop	Pellet	13.6%	BSG - 12/24/17
Cascade	0.5 oz	5 days	Dry Hop	Leaf	6%	KB - 12/28/17
Centennial	1 oz	5 days	Dry Hop	Leaf	10%	KB - 12/28/17
Ekuanot	1 oz	5 days	Dry Hop	Pellet	13.6%	BSG - 12/28/17

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
3522 Belgian Ardennes	Wyeast	1.7 L starter	72-76%	66 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=V3DHVK6

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	129 F	10 min	6 gal
Protein rest	122 F	20 min
Saccrification rest	152 F	45 min	Heated to 156 F and let fall to 148 F
Batch sparge	168 F	10 min	4.5 gal
Boil	212 F	60 min
Whirlpool	170 F	10 min	Whirlpool hops
Chill	70 F	15 min
Fermentation	66-70 F	7 days	Peaked at 70 F within 48 hrs
Chill	40 F	1 day	1/1/2017
Keg			1/2/2017

#66 Baltic Porter

Brew date: Dec. 20, 2017

Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.

Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.

Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.

Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my cup of tea pint of beer, even if it just stands out initially.

Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.074	1.017	7.5%	38.7	78%	27.6

ACTUAL

BATCH SIZE	1ST RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.080	7.5 gal @ 1.060	1.072		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Munich (light)	10 lbs	55%	Avangard
Pale ale	6.25 lbs	34.4%	Briess
Cara 45	8 oz	2.7%	Dingemans
Chocolate malt	8 oz	2.7%	Briess
Black malt	7 oz	2.4%	Briess
Roasted wheat	5 oz	1.7%	Thomas Fawcett
Acidulated	3 oz	1%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Sterling	2 oz	50 min	Boil	Pellet	7.4%	YCH Hops

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	Slurry	73-77%	48 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4

NAME	AMOUNT	TIMING	OTHER
RO Water	7.5 gal	75-25 Mash/Sparge
Filtered Water	2.5 gal	25-75 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	164 F	10 min	6 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	58 F
Fermentation	48 F	10 days
Fermentation	60 F	4 days	12/28/17 - Allow to free rise
Chill	40 F	1 day	1/1/18 - Chill to clarify
Keg	40 F		1/2/18