Update: Averaged 34.5 in the first round of the National competition (didn't pass to 2nd round,...tough category). I agree with the comments, and will make this again with some minor changes.
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It's overdue.
Batch #32
Rumination DIPA
--15lbs Scot. Golden Promise
--1lbs Crystal 15L
--36AAU Columbus 12%AA, pellets (60min)
--8AAU Centennial 8%AA, pellets (10min)
--8AAU Centennial 8%AA, pellets (0min, steeped for 5)
--2oz Centennial, dry hop
--WLP007 Dry English Ale yeast, 2L starter
OG: 1.071
FG: 1.020
ABV: ~6.7%
IBU: ~110
Mash in to 149F with 5gal (1.25qt/lb) for 60min. Mash out at 170F for 10min. Sparge water 180F, 1 gallon. Collected 6.25gallons of 1.067 wort for an efficiency of 71%. I added 1 tsp gypsum (calcium sulfate) in the mash water for two reasons: my water is really soft and the mash needs calcium, and sulfate accentuates bitterness.
I split the finishing hops from last time into two additions to add some complexity. And I have the right hops this time. And rumor has it, the right yeast. My gravity is a little lower than I expected for just over 5.25gal of finished wort...I probably overestimated the temperature correction when I calculated the mash gravity.
Dry hopped in keg while carbonating. FG is a little high, but it's crawling, so whatever. My stir plate broke (I dropped it), so the yeast population was lower than it should have been. Still tasty.
Showing posts with label Water Chemistry. Show all posts
Showing posts with label Water Chemistry. Show all posts
Saturday, February 21, 2009
Sunday, February 1, 2009
Wry Rye
By request from a fan of the beers (...but no one's actually paid me yet...), a witbier. With rye, because...why not?
Batch #31
Wry Wit
--5lbs Belgian Pils
--5lbs Flaked Wheat
--1lbs Flaked Rye
--5AAU Vanguard 4.4%AA, pellets (60min)
--1/2 oz Sweet Dried Orange Peel (5min)
--1/2 tsp coriander powder (5min)
--WLP400 Edinburgh Ale yeast, 1L starter
OG: 1.050
FG: 1.010ish
ABV: 5% or so
IBU: 20ish
Mash-in at 104F in 7qts water, rest for 20min (lots of unmalted wheat!). Added ~7.5qts water to raise temp to 152F, rest for 40min. That was the plan. For whatever reason, the saccharification rest wouldn't maintain temp. So it ran low at around 148 in the middle of the mash for about 50min. I extracted a total of 6.5gal wort at 1.045 (batch sparge...drained, added 3.5gallons, drained,...ended up adding one more gallon to get to volume) with sparge water at about 170. No mash-out. Works out to around 73% efficiency. Woohoo!. Thanks, 1/2tsp of gypsum in the mash water...and acid rest, I suppose. Again, too many variables to really tell. My next batch should be all malt, so I'll skip the rest at 104 and go straight to the final rest temp. That should make it easier to determine the role of the gypsum. Pitched the yeast around 2pm or so, saw a bubble come through the airlock around 8 or 9pm. Nice kräusen the next morning.
Batch #31
Wry Wit
--5lbs Belgian Pils
--5lbs Flaked Wheat
--1lbs Flaked Rye
--5AAU Vanguard 4.4%AA, pellets (60min)
--1/2 oz Sweet Dried Orange Peel (5min)
--1/2 tsp coriander powder (5min)
--WLP400 Edinburgh Ale yeast, 1L starter
OG: 1.050
FG: 1.010ish
ABV: 5% or so
IBU: 20ish
Mash-in at 104F in 7qts water, rest for 20min (lots of unmalted wheat!). Added ~7.5qts water to raise temp to 152F, rest for 40min. That was the plan. For whatever reason, the saccharification rest wouldn't maintain temp. So it ran low at around 148 in the middle of the mash for about 50min. I extracted a total of 6.5gal wort at 1.045 (batch sparge...drained, added 3.5gallons, drained,...ended up adding one more gallon to get to volume) with sparge water at about 170. No mash-out. Works out to around 73% efficiency. Woohoo!. Thanks, 1/2tsp of gypsum in the mash water...and acid rest, I suppose. Again, too many variables to really tell. My next batch should be all malt, so I'll skip the rest at 104 and go straight to the final rest temp. That should make it easier to determine the role of the gypsum. Pitched the yeast around 2pm or so, saw a bubble come through the airlock around 8 or 9pm. Nice kräusen the next morning.
Tuesday, October 30, 2007
Blackberry Stout
Update 12/02/07: We opened up some of the conditioned blackberry stout this weekend, and the verdict is in: it's... OK, I guess. One of my friends thought it had a bitter finish, which I didn't taste. The lady says it's too dry in the finish, which I agree with. In the end, I think it's a good balance between hop and blackberry, and it's the taste I was aiming for, but that the gypsum gave it a little more hardness than needed.
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Update 11/19/07: Bottled. FG and ABV below. The beer is not quite as purple anymore, and tastes pretty good. I'm looking forward to the finished product. Yield was a little low at 4 gallons.
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A brief foray into the world of fruit beers. This recipe was intended to be a mix of two Irish stout extract recipes I found on www.beerrecipes.org, but I settled for the MoreBeer kit as a starting point, since the differences were not too great. I had intended to use 6 lbs dark malt extract and 1/2 lb each of 80L and 120L. I was going to give Fuggles hops a try, as well. I decided to pasteurize the puree, despite claims of it being asceptic, and hope that most of the pulp will settle out before I rack to the secondary fermenter. The calculated IBUs are probably a bit off due to the gravity of my boil at different times, but hey, it's...
Batch #3
Blackberry Stout (tweaked extract kit), Irish Ale Yeast (White Labs)
--7 lbs Ultralight Malt Extract
--1.5 tsp gypsum*
--1 lb Crystal 40L
--8 oz Black Roasted
--4 oz Black Patent
--4 oz Chocolate Malt
--1 oz Northern Brewer 6.8%AA (60min)
--1 oz Cascade (1min)
--3.1 lbs Seedless Blackberry Puree (~10min)*
OG: 1.051-1.052
FG: 1.016
ABV: 4.7%
Calc. IBUs: 28.6
*My additions, the rest (except for the yeast) is MoreBeer's Stout (Kit175). The gypsum (CaSO4) acts to improve clarity and accentuate the hop bitterness. If you've never used it, do like I did: check your water report and figure out the ppm of sulfate to expect after the addition. Too much has toilet-related consequences. Thanks again, John Palmer...really, read his book!
Much like the porter, the baby beer spit up through the airlock. I really need a blow-off rig for the fermenter.
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Update 11/19/07: Bottled. FG and ABV below. The beer is not quite as purple anymore, and tastes pretty good. I'm looking forward to the finished product. Yield was a little low at 4 gallons.
---
A brief foray into the world of fruit beers. This recipe was intended to be a mix of two Irish stout extract recipes I found on www.beerrecipes.org, but I settled for the MoreBeer kit as a starting point, since the differences were not too great. I had intended to use 6 lbs dark malt extract and 1/2 lb each of 80L and 120L. I was going to give Fuggles hops a try, as well. I decided to pasteurize the puree, despite claims of it being asceptic, and hope that most of the pulp will settle out before I rack to the secondary fermenter. The calculated IBUs are probably a bit off due to the gravity of my boil at different times, but hey, it's...
Batch #3
Blackberry Stout (tweaked extract kit), Irish Ale Yeast (White Labs)
--7 lbs Ultralight Malt Extract
--1.5 tsp gypsum*
--1 lb Crystal 40L
--8 oz Black Roasted
--4 oz Black Patent
--4 oz Chocolate Malt
--1 oz Northern Brewer 6.8%AA (60min)
--1 oz Cascade (1min)
--3.1 lbs Seedless Blackberry Puree (~10min)*
OG: 1.051-1.052
FG: 1.016
ABV: 4.7%
Calc. IBUs: 28.6
*My additions, the rest (except for the yeast) is MoreBeer's Stout (Kit175). The gypsum (CaSO4) acts to improve clarity and accentuate the hop bitterness. If you've never used it, do like I did: check your water report and figure out the ppm of sulfate to expect after the addition. Too much has toilet-related consequences. Thanks again, John Palmer...really, read his book!
Much like the porter, the baby beer spit up through the airlock. I really need a blow-off rig for the fermenter.
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