Update 6/9 - Kegged with 3.5oz table sugar, should give effervescent carbonation to balance the final gravity of 1.004. Will condition in keg 20L keg and probably split into bottles and 10L keg.
--
I want something dry, summery, and ready fast.
Batch #79
4.5lbs Golden Promise
4.25lbs White wheat malt
4 oz Belgian Biscuit malt
1 oz N Brewer, 8.6%AA (60m)
0.5 oz Cascade (5m)
Whirlfloc 10m
Wyeast 3711, French Saison yeast
OG: ~1.040
FG: ~1.004
ABV: ~4.7%
IBU: ~35
Mash-in at 148-150F, hold for 1 hour. Batch sparge to 7 gallons wort at ~1.032. Boil down to 5.5 gallons. Fermenting 5 gal around 70F.
Monday, May 27, 2013
Monday, May 6, 2013
Rollin' in green
Update 6/2 - Bottled. Estery, but tasty.
Update 5/25 - Dropped a couple ounces of dry hops in. Instead of clogging up my racking cane with hops floating in the carboy, I made a hop sausage with steel mesh casing. Fits through the carboy mouth and hopefully comes back out later.
--
Home again, home again :)
I am not good at reading things. That is why I bought Apollo instead of Amarillo. LHBS was out of MO *and* my oats *and* the yeast I wanted to use. And mashed higher than intended...let's blame it on jet-lag. So slight modification from the last three times, but the same basic idea: amber/red, hoppy as a hopped-up hop...thing.
c.f. Batches 64, 67, 71...trying to be scientific about homing in on perfecting this one. Things like out-of-stock items on brew day, laziness, living 130 miles from my fermentation space, etc, cause some hiccoughs. I do have plans, but plans need money and space and time.
Batch #78
Lost Harvest
10.5 lbs Maris Otter 11 lbs Golden Promise
1 lb British 70-80L
1 lb White wheat malt
8 oz Golden naked oats
8 oz Victory
1 oz Magnum, 12.3%AA (60m)
0.5 oz Magnum, 12.3%AA (30m)
1 oz Centennial, 10.4%AA (20m)
0.5 oz Apollo, 18.0%AA (10m)
0.5 oz Simcoe, 13.7%AA (10m)
0.5 oz Citra, 13.5%AA (10m)
0.5 oz Cascade, 6.7%AA (10m)
0.5 oz Apollo, 18.0%AA (5m)
0.5 oz Simcoe, 13.7%AA (5m)
0.5 oz Citra, 13.5%AA (5m)
0.5 oz Cascade, 6.7%AA (5m)
1 oz each Sim/Cit (dry)
Whirlfloc 10m
1/4 tspepsom and gypsum in mash
SafaleUS-05 US-04, 11.5g dry
OG: 1.067
FG: 1.017
ABV: 6.5%
IBU: 100+
Mashed in 17qts at 154F (overshot target of 150 a bit). Sparged 17qts to collect 6.5gal@15P. Boiled 60m, collected about 5.5gal. Pitched yeast at 74F (hot, I know...was in a hurry...bad form.)
Update 5/25 - Dropped a couple ounces of dry hops in. Instead of clogging up my racking cane with hops floating in the carboy, I made a hop sausage with steel mesh casing. Fits through the carboy mouth and hopefully comes back out later.
--
Home again, home again :)
I am not good at reading things. That is why I bought Apollo instead of Amarillo. LHBS was out of MO *and* my oats *and* the yeast I wanted to use. And mashed higher than intended...let's blame it on jet-lag. So slight modification from the last three times, but the same basic idea: amber/red, hoppy as a hopped-up hop...thing.
c.f. Batches 64, 67, 71...trying to be scientific about homing in on perfecting this one. Things like out-of-stock items on brew day, laziness, living 130 miles from my fermentation space, etc, cause some hiccoughs. I do have plans, but plans need money and space and time.
Batch #78
Lost Harvest
1 lb British 70-80L
1 lb White wheat malt
8 oz Victory
1 oz Magnum, 12.3%AA (60m)
0.5 oz Magnum, 12.3%AA (30m)
1 oz Centennial, 10.4%AA (20m)
0.5 oz Apollo, 18.0%AA (10m)
0.5 oz Simcoe, 13.7%AA (10m)
0.5 oz Citra, 13.5%AA (10m)
0.5 oz Cascade, 6.7%AA (10m)
0.5 oz Apollo, 18.0%AA (5m)
0.5 oz Simcoe, 13.7%AA (5m)
0.5 oz Citra, 13.5%AA (5m)
0.5 oz Cascade, 6.7%AA (5m)
1 oz each Sim/Cit (dry)
Whirlfloc 10m
1/4 tsp
Safale
OG: 1.067
FG: 1.017
ABV: 6.5%
IBU: 100+
Mashed in 17qts at 154F (overshot target of 150 a bit). Sparged 17qts to collect 6.5gal@15P. Boiled 60m, collected about 5.5gal. Pitched yeast at 74F (hot, I know...was in a hurry...bad form.)
Friday, January 25, 2013
Sayonara Shiinamachi
2/11 - Bottled.
1/31 - Dry hops added.
It is cold outside. And inside. But I don't have the patience or time for a lager brew in Japan. This will probably be my last batch here. Let's try this one again. Keeping the fermentation warm enough will be a challenge. Lucky I have an insulated picnic bag that my fermentation vessel fits in, and a shelf up by the ceiling, where the warm air lives.
I didn't grab enough Hallertau to do an exact clone of the previous batch, so there will be slightly less going on in the nose. I'm not broken-hearted, though, since this should be a good showcase for both the yeast and the Zythos hops.
Batch #77
Zythos White
-1.25 kg Dry Wheat Malt Extract
-1 oz Hallertau, 4.1%AA (60min)
-1 oz Zythos, 10.0%AA (10min)
-0.5 oz Zythos (2min)
-0.5 oz Zythos (dry)
-WLP400 Belgian Wit yeast, 1L starter*
OG: 1.055
FG: ~1.012
ABV: ~5.6%
IBU: 75-ish
Boiled 12L, added extract. Small hot break boilover. Hopped as above. Pitched yeast starter for total volume of 10L in the tank. I'm anticipating a mess.
*starter blew out the top a couple times... lots of yeast on the outside of the flask.
1/31 - Dry hops added.
It is cold outside. And inside. But I don't have the patience or time for a lager brew in Japan. This will probably be my last batch here. Let's try this one again. Keeping the fermentation warm enough will be a challenge. Lucky I have an insulated picnic bag that my fermentation vessel fits in, and a shelf up by the ceiling, where the warm air lives.
I didn't grab enough Hallertau to do an exact clone of the previous batch, so there will be slightly less going on in the nose. I'm not broken-hearted, though, since this should be a good showcase for both the yeast and the Zythos hops.
Batch #77
Zythos White
-1.25 kg Dry Wheat Malt Extract
-1 oz Hallertau, 4.1%AA (60min)
-1 oz Zythos, 10.0%AA (10min)
-0.5 oz Zythos (2min)
-0.5 oz Zythos (dry)
-WLP400 Belgian Wit yeast, 1L starter*
OG: 1.055
FG: ~1.012
ABV: ~5.6%
IBU: 75-ish
Boiled 12L, added extract. Small hot break boilover. Hopped as above. Pitched yeast starter for total volume of 10L in the tank. I'm anticipating a mess.
*starter blew out the top a couple times... lots of yeast on the outside of the flask.
Sunday, November 18, 2012
Still my hobby, I swear
12/2 - Bottled
11/28 - SG 1.015-6
11/25 - Zest and juice from 2 mikan boiled in half liter of wort, added to main brew.
Man, it was hot in Japan this summer. And when I was in the States with my beer toys, I never found time to brew. So finally, in November, it's cool enough that I can keep my apartment the right temp for fermenting, and I've got withdrawal bad enough to pay Japanese prices for ingredients. I feel so much better with this one chilling and waiting for the yeast pitch.
Batch #76
-1.5 kg Dry Malt Extract
-1 lb Aromatic (steeped)
-12.5 g Nugget, 11.4%AA (60min)
-12.5 g Nugget, 11.4%AA (20min)
-25 g Cascade (5min)
-25 g Cascade (1min)
-Fermentis Safale US-05 dry yeast, all 11.5g of it (Probably too much. Thanks, Jamil)
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 80ish
Steeped grains in 12 L cool water with heat to 160F for ~45min. Dumped in extract, boiled for 60min. Clarifier at 10min. About 9 L after boil. Chilled, fermenting in 65-68F ambient.
11/28 - SG 1.015-6
11/25 - Zest and juice from 2 mikan boiled in half liter of wort, added to main brew.
Man, it was hot in Japan this summer. And when I was in the States with my beer toys, I never found time to brew. So finally, in November, it's cool enough that I can keep my apartment the right temp for fermenting, and I've got withdrawal bad enough to pay Japanese prices for ingredients. I feel so much better with this one chilling and waiting for the yeast pitch.
Batch #76
-1.5 kg Dry Malt Extract
-1 lb Aromatic (steeped)
-12.5 g Nugget, 11.4%AA (60min)
-12.5 g Nugget, 11.4%AA (20min)
-25 g Cascade (5min)
-25 g Cascade (1min)
-Fermentis Safale US-05 dry yeast, all 11.5g of it (Probably too much. Thanks, Jamil)
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 80ish
Steeped grains in 12 L cool water with heat to 160F for ~45min. Dumped in extract, boiled for 60min. Clarifier at 10min. About 9 L after boil. Chilled, fermenting in 65-68F ambient.
Sunday, April 1, 2012
I made a CDA
Update 4/27 - Tasty brew, hasty execution resulting in too much hop gunk in the bottles and hence some gushing. Really like the recipe, though!
Update 4/9 - SG 1.014, added dry hops.
--
APRIL FOOL!
Why would I make something so unappealing as a CDA/BlackIPA/IBA when I could make a delicious WHITE IPA? So much of the tastiness.
Limited to what I have on hand, this beer will not be a SMASH, but a SMATH. Or, maybe more accurately a SMEBATH. Single Malt Extract Blend And Two Hops.
Batch #75
Zythos White
-1.25 kg Dry Wheat Malt Extract
-1 oz Hallertau, 3.9%AA (60min)
-1 oz Zythos, 10.9%AA (10min)
-0.5 oz each hop (2min)
-0.5 oz each hop (dry)
-WLP400 Belgian Wit yeast, 1L starter
OG: ~1.060 (~1.057 incl starter)
FG: 1.014
ABV: 5.6%
IBU: somewhere between 50 and 80. YOU do the math.
Boiled 11L, added extract. Hopped as above. Boiled off more than I expected. 7L into fermentation. Pitched 1L active yeast starter.
Update 4/9 - SG 1.014, added dry hops.
--
APRIL FOOL!
Why would I make something so unappealing as a CDA/BlackIPA/IBA when I could make a delicious WHITE IPA? So much of the tastiness.
Limited to what I have on hand, this beer will not be a SMASH, but a SMATH. Or, maybe more accurately a SMEBATH. Single Malt Extract Blend And Two Hops.
Batch #75
Zythos White
-1.25 kg Dry Wheat Malt Extract
-1 oz Hallertau, 3.9%AA (60min)
-1 oz Zythos, 10.9%AA (10min)
-0.5 oz each hop (2min)
-0.5 oz each hop (dry)
-WLP400 Belgian Wit yeast, 1L starter
OG: ~1.060 (~1.057 incl starter)
FG: 1.014
ABV: 5.6%
IBU: somewhere between 50 and 80. YOU do the math.
Boiled 11L, added extract. Hopped as above. Boiled off more than I expected. 7L into fermentation. Pitched 1L active yeast starter.
Saturday, December 3, 2011
They know it's Christmas, but don't exactly get it...
Update 1/12 - Dang that's good. Hops are on the resiny side of town, but that is a tasty tasty beer. :D
Update 12/15 - I don't know. It'll probably be okay. But the lack of a good bottling method pretty much guarantees that it's all going to be oxidized. And my hydrometer doesn't want to give a constant read. So, there's that. We'll just have to see how this one turns out.
--
It's Christmas time in Tokyo, and boy are the department stores, coffee shops, etc, into it. "Let's Merry" is the Starbucks slogan this year. "Precious Christmas" is displayed all over your local デパート, and the worst modern Christmas misses are piped through the sound systems. Congratulations, Japan, you win. By taking all of the actual meaning out of the holiday we're left with what's truly important - bad music, gaudy decorations, and lots and lots of nutmeg. I actually like that last bit. Speaking of holiday cheer minus the real traditions,...
I brewed y'all a poor-interopretation-of-Christmas themed beer!
The brown sugar used in this recipe is known as "black sugar" in Japan. The taste seems to me to be a little richer in molasses character than the typical brown sugar used in the US. I'm told it's slightly less refined, lending it some interesting flavors. The idea here is a big red hop bomb. Maybe won't taste too much like Christmas, but it's got red and green and will keep us feeling warm and happy. Hopefully I can get it conditioned in time for my trip back to Minnesota.
Batch #74
The Red Green Show, 8 L in fermenter
4 lb Light DME
250g Brown sugar (黒砂糖)
150g Crystal 40L
40 g Roasted Barley
20 g Black Patent
20 g Chocolate
1 oz Cascade, 6.4%AA (60m)
1 oz Amarillo, 3.9%AA (20m)
1 oz Chinook, 11.8%AA (10m)
1 oz Cascade, 6.4%AA (5m)
1 oz Centennial, 9.2%AA (1m)
1 oz Cascade (Dry Hop)
1 oz Falconer's Flight (Dry Hop)
1/2 tab Whirlfloc (5m)
WLP090 - San Diego Super Yeast, 1 L starter (2nd generation)
OG: ~1.080
FG: ~1.018
ABV: ~8%
IBU: ~90
Steep grains in ~1.5-2L water for 30 minutes while heating from room temp to ~75C. Add to main boil (~12L total), bring to temp and add extract. Hops as indicated. Chill, ferment at 18-20C. I tried a new hop-strain method today, which didn't really work, and is why my fermenter volume is only 8 L.
Update 12/15 - I don't know. It'll probably be okay. But the lack of a good bottling method pretty much guarantees that it's all going to be oxidized. And my hydrometer doesn't want to give a constant read. So, there's that. We'll just have to see how this one turns out.
--
It's Christmas time in Tokyo, and boy are the department stores, coffee shops, etc, into it. "Let's Merry" is the Starbucks slogan this year. "Precious Christmas" is displayed all over your local デパート, and the worst modern Christmas misses are piped through the sound systems. Congratulations, Japan, you win. By taking all of the actual meaning out of the holiday we're left with what's truly important - bad music, gaudy decorations, and lots and lots of nutmeg. I actually like that last bit. Speaking of holiday cheer minus the real traditions,...
I brewed y'all a poor-interopretation-of-Christmas themed beer!
The brown sugar used in this recipe is known as "black sugar" in Japan. The taste seems to me to be a little richer in molasses character than the typical brown sugar used in the US. I'm told it's slightly less refined, lending it some interesting flavors. The idea here is a big red hop bomb. Maybe won't taste too much like Christmas, but it's got red and green and will keep us feeling warm and happy. Hopefully I can get it conditioned in time for my trip back to Minnesota.
Batch #74
The Red Green Show, 8 L in fermenter
4 lb Light DME
250g Brown sugar (黒砂糖)
150g Crystal 40L
40 g Roasted Barley
20 g Black Patent
20 g Chocolate
1 oz Cascade, 6.4%AA (60m)
1 oz Amarillo, 3.9%AA (20m)
1 oz Chinook, 11.8%AA (10m)
1 oz Cascade, 6.4%AA (5m)
1 oz Centennial, 9.2%AA (1m)
1 oz Cascade (Dry Hop)
1 oz Falconer's Flight (Dry Hop)
1/2 tab Whirlfloc (5m)
WLP090 - San Diego Super Yeast, 1 L starter (2nd generation)
OG: ~1.080
FG: ~1.018
ABV: ~8%
IBU: ~90
Steep grains in ~1.5-2L water for 30 minutes while heating from room temp to ~75C. Add to main boil (~12L total), bring to temp and add extract. Hops as indicated. Chill, ferment at 18-20C. I tried a new hop-strain method today, which didn't really work, and is why my fermenter volume is only 8 L.
Saturday, November 5, 2011
Rainy Sunday afternoon... time to brew.
Metric. Because my scale doesn't read pounds and ounces. The extract and grain packets do, but I'm splitting them between this and the next brew - a dark and stormy hop bomb. I may oak-age a portion of this (but not for very long) just to see how it turns out. The coffee will go in at bottling, most likely. Home-roasted beans (probably Ethiopian origin unless I have something more interesting at the time) cold-steeped and delicious.
Batch #73
Coffee Stout, 10 L in fermenter
2 kg Light DME
300 g Crystal 40L
150 g Roasted Barley
75 g Black Patent
75 g Chocolate
28 g Northern Brewer, 8.5%AA (60m)
28 g Kent Goldings, 7.2%AA (5m)
1/2 tab Whirlfloc (5m)
WLP004 - Irish Ale Yeast, 1 vial
OG: 1.065
FG:
ABV:
IBU: 65-70
Steep grains in 12L water while heating. Pull grains out ~75 C. Open a bottle of Duvel. Bring to a boil, add extract, hops at 60m and 5m. Open Chimay and add clarifier at 5m.
Batch #73
Coffee Stout, 10 L in fermenter
2 kg Light DME
300 g Crystal 40L
150 g Roasted Barley
75 g Black Patent
75 g Chocolate
28 g Northern Brewer, 8.5%AA (60m)
28 g Kent Goldings, 7.2%AA (5m)
1/2 tab Whirlfloc (5m)
WLP004 - Irish Ale Yeast, 1 vial
OG: 1.065
FG:
ABV:
IBU: 65-70
Steep grains in 12L water while heating. Pull grains out ~75 C. Open a bottle of Duvel. Bring to a boil, add extract, hops at 60m and 5m. Open Chimay and add clarifier at 5m.
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