Update 4/5 - Wheaty, but the orange and coriander show well. Tastes awful with toothpaste. SG 1.008
--
Sandeep asked for a Blue Moon Clone. So, I don't know, I guess this might work. I don't drink Blue Moon very often, so this might be a bit more citrus than the real deal, but as I recall there's honey and people who claim to have good clone recipes use marmalade. Also, I thought I'd use an inconspicuous high flocculating yeast to help keep the beer American and clear.
Batch #56
Cold Pressed Ham
--5lbs Ger. Pils
--3lbs White Wheat Malt
--2lbs Flaked Wheat
--4oz Munich
--1/2 tsp gypsum (infusion water)
--0.67oz Perle 7.5%AA (60min)
--Whirlfloc (15min)
--8oz Orange Blossom Honey (5min)
--fresh zest from 2 tangerines and 1 grapefruit (5min)
--2T orange marmalade (5min)
--crushed coriander (5min)
--Safale US-05
OG: 1.052
FG: 1.008
ABV: 5.75%
IBU: 15
Single infusion at 154F in 16 qts. Sparge with 17 qts at 170 to collect 7 gallons for a 90 min boil. Spices and such just a few minutes before flameout.
Sunday, March 21, 2010
Thursday, March 11, 2010
Yeast Wars!
Update 3/30 - Belgian FG 1.018, bottled.
Update 3/28 - American FG 1.011, bottled. Belgian SG 1.018, check back tomorrow.
Update 3/21 - Dry hopped late last night.
--
I'm hop bursting the crap out of this. Expect an update with dry hops in a week or two. I also bought smaller carboys so I can split my brews into two batches for yeast and dry addition experiments. Today's lesson: Fermentis Safale US-05 vs Safbrew T-58.
Batch #55
Honey DIPA
--15lbs 2-row RAHR
--4oz Honey Malt
--6oz Melanoidin
--6oz Carafoam
--2.25lbs Mesquite Honey
--1/2 tsp gypsum (infusion water)
--1oz Cascade 6.7%AA (60min)
--1oz Cascade 6.7%AA (30m)
--11oz Cascade 6.7%AA (every 2m until knockout starting at 20m)
--3oz Cascade (dry hop, split evenly between carboys)
--Whirlfloc (15min)
--Split batch: Safale US-05 and Safbrew T-58, 11.5g dry (each)
OG: 1.089
FG: 1.011 | 1.018
ABV: 10.2% | 9.3%
IBU: ~85?
Mash in with 5gal at 152F (slightly higher than normal for my DIPAs to account for the honey), hold for 60m. I batch sparged with 4gal to collect 6.75gal total. I also immediately began heating the first batch while collecting the second. Hopefully this will add a slight caramel, but I don't expect much. Bring to a boil, and make sure to use a big hop sock or lots of bags to avoid cramping your pellets. Chill and pitch yeast. I plan to free ferment in 64F ambient for a couple days then limit at 68F in my chiller if needed.
Update 3/28 - American FG 1.011, bottled. Belgian SG 1.018, check back tomorrow.
Update 3/21 - Dry hopped late last night.
--
I'm hop bursting the crap out of this. Expect an update with dry hops in a week or two. I also bought smaller carboys so I can split my brews into two batches for yeast and dry addition experiments. Today's lesson: Fermentis Safale US-05 vs Safbrew T-58.
Batch #55
Honey DIPA
--15lbs 2-row RAHR
--4oz Honey Malt
--6oz Melanoidin
--6oz Carafoam
--2.25lbs Mesquite Honey
--1/2 tsp gypsum (infusion water)
--1oz Cascade 6.7%AA (60min)
--1oz Cascade 6.7%AA (30m)
--11oz Cascade 6.7%AA (every 2m until knockout starting at 20m)
--3oz Cascade (dry hop, split evenly between carboys)
--Whirlfloc (15min)
--Split batch: Safale US-05 and Safbrew T-58, 11.5g dry (each)
OG: 1.089
FG: 1.011 | 1.018
ABV: 10.2% | 9.3%
IBU: ~85?
Mash in with 5gal at 152F (slightly higher than normal for my DIPAs to account for the honey), hold for 60m. I batch sparged with 4gal to collect 6.75gal total. I also immediately began heating the first batch while collecting the second. Hopefully this will add a slight caramel, but I don't expect much. Bring to a boil, and make sure to use a big hop sock or lots of bags to avoid cramping your pellets. Chill and pitch yeast. I plan to free ferment in 64F ambient for a couple days then limit at 68F in my chiller if needed.
Monday, March 1, 2010
Stupid February
Yeah, no brewing in all of February. I guess it was something of a busy month between lots to do in lab, friends getting ready to leave the country, and, oh yeah, some sort of beer event.
That said, the red ale's kegged and needs some gas, the ryewine's coming along nicely, and my imperial mild developed a mild twang that seems to be a real crowd pleaser.
More beer is on the way as soon as I can get a weekend to myself!
That said, the red ale's kegged and needs some gas, the ryewine's coming along nicely, and my imperial mild developed a mild twang that seems to be a real crowd pleaser.
More beer is on the way as soon as I can get a weekend to myself!
Sunday, January 31, 2010
T-minus 45 days.
St Patrick's Day is not that far away. So here's the red ale, with a bit of a tweak. I'm hoping that the rose will come through but not be overpowering. If it works, I'd like to add rose hips to the recipe, too, since they contribute a bit of color as well as a citrusy tartness. The extra time to sit in the keg should help the rose mellow a bit and blend with the caramel and honey in this.
Batch #54
Irish Rose Ale
--11.75lbs 2-row RAHR
--4oz Honey Malt
--6oz Crystal 40L
--6oz Crystal 120L
--4oz Carafa II (30m mash)
--4oz rose water (15m)
--1/2 tsp gypsum (infusion water)
--2oz Cascade 7.5%AA (60min)
--Whirlfloc (15min)
--WLP007 Dry English Ale Yeast, 1L starter
OG: 1.065
FG: 1.015
ABV: 6.5%
IBU: ~40
Mash in all grains except carafa at 154F in ~17qts water. Stir in carafa after 30m. Batch sparge with ~17qts hot water for mash out to 168F. I collected 6.75gal wort.
Batch #54
Irish Rose Ale
--11.75lbs 2-row RAHR
--4oz Honey Malt
--6oz Crystal 40L
--6oz Crystal 120L
--4oz Carafa II (30m mash)
--4oz rose water (15m)
--1/2 tsp gypsum (infusion water)
--2oz Cascade 7.5%AA (60min)
--Whirlfloc (15min)
--WLP007 Dry English Ale Yeast, 1L starter
OG: 1.065
FG: 1.015
ABV: 6.5%
IBU: ~40
Mash in all grains except carafa at 154F in ~17qts water. Stir in carafa after 30m. Batch sparge with ~17qts hot water for mash out to 168F. I collected 6.75gal wort.
Wednesday, January 27, 2010
Hello, my name is Dr. Greenthumb
Preordered a hop rhizome. I don't know what I'm going to do with it. Other than brew an IPA with a whole lot of chinook at the end of summer.
Monday, January 18, 2010
Rye!
Update 3/11 - SG 1.017. Kegged with 1.75oz table sugar.
Update 3/1 - SG 1.020.
Update 2/14 - SG 1.024 and has been for a few days. Racked to secondary and fermentation jump started with WLP001 (1L starter, crashed, decanted, repitched into a second 1L starter to proof).
--
One of my goals for this sack o' grain was to make a barleywine that doesn't suck. Then I got to thinking. Wouldn't a ryewine be kind of fun? Turns out I'm not the only one who thought so. I've heard of recipes ranging from 20-50% rye. I went for a solid 24% rye with 8% wheat. Shouldn't be overwhelmingly spicy, but I expect it will have enough potency to balance the caramel and honey flavors from the specialty grains. This recipe maxes out my mash tun. Rumor has it there's a fantastic oatwine out there that includes a hefty 60% oat malt bill.
Batch #53
Ryewine
--15lbs 2-row RAHR
--6lb Rye Malt
--2lb White Wheat Malt
--12oz Crystal 60L
--8oz Crystal 75-80L
--6oz Honey Malt
--4oz Crystal 40L
--2oz Crystal 120L
--4oz Rice Hulls
--1/2 tsp gypsum (infusion water)
--2oz Magnum 14.4%AA (60min)
--1oz Mt Hood 5.2%AA (30min)
--1oz Mt Hood 5.2%AA (15min)
--1oz Mt Hood 5.2%AA (5min)
--1oz Mt Hood 5.2%AA (1min)
--Whirlfloc (15min)
--1/4 tsp fermaid k (15m)
--WLP002 English Ale Yeast, 1.5C slurry from stout
OG: 1.100
FG: 1.017
ABV: 10.9%
IBU: ~75
Mash in with 29 qts water to 146F. This gives a decent water/grain ratio of about 1.15, and fills my 10gal cooler mashtun almost to the brim. The low mash temp is to make sure that I don't end up with a finished product that's cloyingly sweet. Bonus: 146F is within the range of protease activity, so the rye gets a decent treatment. Nice big thermal mass, the temp stays the same for a solid 90m mash (no wind either...too wet outside, so I was in the kitchen). Fly sparge with 10qts water at 170F. Ideally, more sparge water is needed, so my efficiency suffered some (59%), but I was running into the limits of my kettle, and with the crystal malts, I didn't want to boil too long. 60m boil, hops as noted. Cool to ~60F, pitch yeast, ferment in low 60s (don't want too much of the esters from the yeast...just a hint). I may have to add more yeast later, say after a week or so rack and pitch active WLP001 or something else hungry. That way I don't stress the english yeast too much and don't have to worry about sitting on trub and dead yeast while the ferment completes.
Update 3/1 - SG 1.020.
Update 2/14 - SG 1.024 and has been for a few days. Racked to secondary and fermentation jump started with WLP001 (1L starter, crashed, decanted, repitched into a second 1L starter to proof).
--
One of my goals for this sack o' grain was to make a barleywine that doesn't suck. Then I got to thinking. Wouldn't a ryewine be kind of fun? Turns out I'm not the only one who thought so. I've heard of recipes ranging from 20-50% rye. I went for a solid 24% rye with 8% wheat. Shouldn't be overwhelmingly spicy, but I expect it will have enough potency to balance the caramel and honey flavors from the specialty grains. This recipe maxes out my mash tun. Rumor has it there's a fantastic oatwine out there that includes a hefty 60% oat malt bill.
Batch #53
Ryewine
--15lbs 2-row RAHR
--6lb Rye Malt
--2lb White Wheat Malt
--12oz Crystal 60L
--8oz Crystal 75-80L
--6oz Honey Malt
--4oz Crystal 40L
--2oz Crystal 120L
--4oz Rice Hulls
--1/2 tsp gypsum (infusion water)
--2oz Magnum 14.4%AA (60min)
--1oz Mt Hood 5.2%AA (30min)
--1oz Mt Hood 5.2%AA (15min)
--1oz Mt Hood 5.2%AA (5min)
--1oz Mt Hood 5.2%AA (1min)
--Whirlfloc (15min)
--1/4 tsp fermaid k (15m)
--WLP002 English Ale Yeast, 1.5C slurry from stout
OG: 1.100
FG: 1.017
ABV: 10.9%
IBU: ~75
Mash in with 29 qts water to 146F. This gives a decent water/grain ratio of about 1.15, and fills my 10gal cooler mashtun almost to the brim. The low mash temp is to make sure that I don't end up with a finished product that's cloyingly sweet. Bonus: 146F is within the range of protease activity, so the rye gets a decent treatment. Nice big thermal mass, the temp stays the same for a solid 90m mash (no wind either...too wet outside, so I was in the kitchen). Fly sparge with 10qts water at 170F. Ideally, more sparge water is needed, so my efficiency suffered some (59%), but I was running into the limits of my kettle, and with the crystal malts, I didn't want to boil too long. 60m boil, hops as noted. Cool to ~60F, pitch yeast, ferment in low 60s (don't want too much of the esters from the yeast...just a hint). I may have to add more yeast later, say after a week or so rack and pitch active WLP001 or something else hungry. That way I don't stress the english yeast too much and don't have to worry about sitting on trub and dead yeast while the ferment completes.
Sunday, December 27, 2009
I see your Schwartz is as big as mine.
Update 3/18 - I think they liked it. Tapped for a St Paddy's party yesterday, just a bit of foam when I reached for *my* first pint of the stuff tonight. Maybe I should brew bigger batches.
--
Update 1/18 - Okay, the gravity hasn't changed in a while, we're just done at 1.018. A little high, but whatever. I'll empty out a keg and pop this in the lager fridge in the next day or so.
--
Nice black lager. I think this is another one of Jamil's recipes. Or at least I took inspiration from it. Not too roasty. It's a trick, really. Looks and smells like a big roasty thing, but comes through much softer. The carafa is nice because it's been dehusked, giving a less harsh roast character than other forms of roasted barley. WLP800 isn't necessarily the best choice - it's supposedly from Pilsner Urquell - but it's what I have and I didn't feel like making a starter of German yeast last week.
Batch #52
Schwartzbier
--8lbs Pils
--2lb Munich
--0.42lb Chocolate
--0.58lb Carafa II
--0.5lb Crystal 40L
--0.5lb Melanoidin
--0.5oz Perle 7.5%AA (60min)
--0.5oz Perle 7.5%AA (45min)
--0.5oz Perle 7.5%AA (20min)
--0.5oz Perle 7.5%AA (0min)
--Whirlfloc (10min)
--WLP800 Pilsner Lager Yeast, slurry from pilsner
OG: 1.062
FG: 1.018
ABV: 5.5%
IBU: ~25
Mash in all grains except chocolate and carafa at 154F, hold for 30m. Stir in dark grains, mash temp falls a bit, hold for 30m. Batch sparged (again didn't get as much extracted as I thought I would...). Used a 75m boil to compromise between the DMS issue and the low extraction volume. Chilled to 50F, pitched yeast.
--
Update 1/18 - Okay, the gravity hasn't changed in a while, we're just done at 1.018. A little high, but whatever. I'll empty out a keg and pop this in the lager fridge in the next day or so.
--
Nice black lager. I think this is another one of Jamil's recipes. Or at least I took inspiration from it. Not too roasty. It's a trick, really. Looks and smells like a big roasty thing, but comes through much softer. The carafa is nice because it's been dehusked, giving a less harsh roast character than other forms of roasted barley. WLP800 isn't necessarily the best choice - it's supposedly from Pilsner Urquell - but it's what I have and I didn't feel like making a starter of German yeast last week.
Batch #52
Schwartzbier
--8lbs Pils
--2lb Munich
--0.42lb Chocolate
--0.58lb Carafa II
--0.5lb Crystal 40L
--0.5lb Melanoidin
--0.5oz Perle 7.5%AA (60min)
--0.5oz Perle 7.5%AA (45min)
--0.5oz Perle 7.5%AA (20min)
--0.5oz Perle 7.5%AA (0min)
--Whirlfloc (10min)
--WLP800 Pilsner Lager Yeast, slurry from pilsner
OG: 1.062
FG: 1.018
ABV: 5.5%
IBU: ~25
Mash in all grains except chocolate and carafa at 154F, hold for 30m. Stir in dark grains, mash temp falls a bit, hold for 30m. Batch sparged (again didn't get as much extracted as I thought I would...). Used a 75m boil to compromise between the DMS issue and the low extraction volume. Chilled to 50F, pitched yeast.
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