As per Modern Homebrew Recipes by Gordon Strong, with hop substitutions, and slight malt substitution (I ran out of bulk 2-row, so substituted 1# of Pils malt.)
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black IPA #1
Style: Black IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.04 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 26.3 SRM
Estimated IBU: 49.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
9 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 4 57.4 %
3 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 5 19.1 %
1 lbs Carafa Special II (Weyermann) (415.0 SRM Grain 6 6.4 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 7 6.4 %
8.0 oz Munich (BestMälz) (7.6 SRM) Grain 8 3.2 %
3.0 oz Acid Malt (3.0 SRM) Grain 9 1.2 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 10 6.4 %
1.00 oz Azacca [15.00 %] - Boil 15.0 min Hop 11 18.9 IBUs
2.00 oz Azacca [15.00 %] - Boil 5.0 min Hop 12 15.2 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 15.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
2.00 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 11.0 oz
----------------------------
Name Description Step Temperature Step Time
Mash Step Add 19.36 qt of water at 165.3 F 152.0 F 60 min
Mash Step Add 11.75 qt of water at 199.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.28gal) of 168.0 F water
Notes:
------
Brewed 10/29/16:
Starter made, with re-used yeast.
8 gallon into kettle, 1.0526, before sugar.
Boiled down to ~7.25 gallons with 1.070 gravity. A little high but should be OK.
After steeping for 15F, cooled to 100F, and let cool overnight. Pitched at 66F, no aeration, on 10/30/16 around 9am.
Active bubbling and krausen by 9pm. The next day was very active fermentation.
11/5/16
Added 2oz of Azacca, dry hops. ~67 F ambient.
Monday, October 31, 2016
Thursday, October 20, 2016
Rauchbier 2016
Brewed 9/4/16.
Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch. Still fermentation seemed to go well.
Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 32.7 %
4 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 5 32.7 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 8.2 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 7 8.2 %
1 lbs Munich II (Weyermann) (8.5 SRM) Grain 8 8.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.1 %
8.0 oz Vienna Malt (3.5 SRM) Grain 10 4.1 %
4.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 11 2.0 %
2.00 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 12 26.7 IBUs
0.50 oz Tettnang [2.00 %] - Boil 10.0 min Hop 13 1.1 IBUs
0.50 oz Tettnang [2.00 %] - Boil 5.0 min Hop 14 0.6 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 15 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.31 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.80 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch. Still fermentation seemed to go well.
Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 32.7 %
4 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 5 32.7 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 8.2 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 7 8.2 %
1 lbs Munich II (Weyermann) (8.5 SRM) Grain 8 8.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.1 %
8.0 oz Vienna Malt (3.5 SRM) Grain 10 4.1 %
4.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 11 2.0 %
2.00 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 12 26.7 IBUs
0.50 oz Tettnang [2.00 %] - Boil 10.0 min Hop 13 1.1 IBUs
0.50 oz Tettnang [2.00 %] - Boil 5.0 min Hop 14 0.6 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 15 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.31 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.80 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Czech Lager 2016
Rebrew of previously brewed Czech Lager.
Result: Very similar to last time, but this time the result is slightly drier, and less rounded maltiness. Didn't do decoction this time. Still a wonderful beer as it is quite tasty but not highly alcoholic. Highly sessionable. Next time, use decoction.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Czech Pale Lager 2016
Style: Czech Pale Lager
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.54 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.044 SG
Estimated Color: 4.3 SRM
Estimated IBU: 36.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 86.9 %
7.0 oz Caravienne Malt (22.0 SRM) Grain 3 5.1 %
6.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 4.3 %
5.0 oz Acid Malt (3.0 SRM) Grain 5 3.6 %
0.50 oz Magnum [11.00 %] - First Wort 60.0 min Hop 6 23.7 IBUs
1.00 oz Tettnang [3.90 %] - Boil 15.0 min Hop 7 7.6 IBUs
0.50 oz Saaz [2.80 %] - Boil 10.0 min Hop 8 2.0 IBUs
0.50 oz Saaz [2.80 %] - Boil 5.0 min Hop 9 1.1 IBUs
1.00 oz Saaz [2.80 %] - Steep/Whirlpool 10.0 mi Hop 10 2.0 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 8 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.78 qt of water at 168.2 F 156.0 F 45 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.87gal) of 180 F water
Notes:
------
http://byo.com/stories/issue/item/3244-czech-pale-lager-style-profile
5 g calcium chloride (CaCl2) to the mash
3 g CaCl2 to the sparge water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
APA 2016
Been busy, so recipes and reviews will be short and to the point.
Results: Very hazy since skipped Irish moss. Good but delicate hop aroma, fruity juicy. Taste was also a bit juicy, but slightly harsh bitterness. Overall very pleasant New England style APA. Next time should be slightly less bitter.
Recipe: APA October 2016
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.051 SG
Estimated Color: 6.1 SRM
Estimated IBU: 41.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 81.0 %
10.0 oz Munich Malt (9.0 SRM) Grain 5 6.0 %
10.0 oz Victory Malt (25.0 SRM) Grain 6 6.0 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 4.8 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 2.4 %
1.00 oz Azacca [15.00 %] - Boil 5.0 min Hop 9 10.8 IBUs
2.00 oz Azacca [15.00 %] - Boil 1.0 min Hop 10 4.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.00 oz Azacca [15.00 %] - Steep/Whirlpool 15.0 Hop 12 13.4 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 10.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
2.00 oz Azacca [15.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
Mash Schedule: 154F, Batch Sparge, Mash Out, 6.8 gal
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.12 qt of water at 165.7 F 154.0 F 60 min
Mash Step Add 8.40 qt of water at 201.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.76gal) of 168.0 F water
Results: Very hazy since skipped Irish moss. Good but delicate hop aroma, fruity juicy. Taste was also a bit juicy, but slightly harsh bitterness. Overall very pleasant New England style APA. Next time should be slightly less bitter.
Recipe: APA October 2016
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.051 SG
Estimated Color: 6.1 SRM
Estimated IBU: 41.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 81.0 %
10.0 oz Munich Malt (9.0 SRM) Grain 5 6.0 %
10.0 oz Victory Malt (25.0 SRM) Grain 6 6.0 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 4.8 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 2.4 %
1.00 oz Azacca [15.00 %] - Boil 5.0 min Hop 9 10.8 IBUs
2.00 oz Azacca [15.00 %] - Boil 1.0 min Hop 10 4.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.00 oz Azacca [15.00 %] - Steep/Whirlpool 15.0 Hop 12 13.4 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 10.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
2.00 oz Azacca [15.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
Mash Schedule: 154F, Batch Sparge, Mash Out, 6.8 gal
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.12 qt of water at 165.7 F 154.0 F 60 min
Mash Step Add 8.40 qt of water at 201.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.76gal) of 168.0 F water
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